Previously, mushrooms were mainly salted in large wooden barrels and a method called cold salting was used. You can harvest mushrooms in this way if it is possible to collect them in the forest in sufficiently large quantities and of the same variety. Salting mushrooms in a cold way is only suitable for the following types: russula, smoothies, milk mushrooms, volushki, saffron milk caps, sow mushrooms and others with fragile lamellar pulp.

Soak the mushrooms, cleaned of debris and dust, in cold water for one or two days. At the same time, change the water to fresh water several times every day. For mushrooms with bitter flesh, use not pure water, but slightly salted and acidified water (for one liter of liquid, take 2 grams of citric acid and 10 grams of table salt). Refresh it several times a day too. Some mushrooms have a very strong bitter taste; soak them in salted water for more days. This time differs for different species:

— bitter and valui – 3-4 days;

— milk mushrooms and podgruzdi – 2-3 days;

- wavelets and whitefish - 1-2 days.

Mushrooms with neutral pulp (russula and saffron milk caps) don’t need to be soaked at all, but simply washed well under running water.

Blanching mushrooms before salting.

Instead of soaking, any mushrooms can be blanched in salted water. To do this, add 10 grams of salt to one liter of salt and boil the brine. Keep the mushrooms in the hot liquid for varying amounts of time:

- wavefish and whitefish - up to one hour;

- valui, chanterelles, podgruzdi and bitter - up to twenty minutes;

- milk mushrooms - up to six minutes.

How to pickle mushrooms for the winter at home using cold pickling.

Place the mushrooms prepared by any of the methods described above in six centimeter layers in a large barrel. Cover the bottom of the barrel with dry salt and add salt to each layer as well. For every kilogram of soaked or blanched and cooled mushrooms, take salt:

- for saffron milk caps - 40 grams;

— for trumpets, russula, milk mushrooms and others – 50 grams.

Along with salt, place chopped garlic, cumin seeds, currant and cherry leaves between the mushrooms, and, if desired, fresh horseradish.

Cover the barrel filled with mushrooms with a canvas napkin and press down the pickles with pressure. Keep the mushrooms in a warm place for a couple of days so that they release their juice. After this, move the barrel to a cold basement. Salting mushrooms using a cold method is good because over time they will become denser in the barrel and the container can be filled to the top with freshly picked and soaked mushrooms.

Store barrels of mushrooms at temperatures from minus one to plus seven degrees and make sure that there is always brine above the mushrooms. If it is not enough, then add freshly prepared salt: for 1 liter of water, take 20 grams of salt.

See also video: Collecting and salting milk mushrooms

Also: Salting milk mushrooms. Part 1

Salting milk mushrooms. Part 2.

Almost all types of mushrooms that grow in the forest can be salted. You can salt:

• Honey mushrooms.
• Champignon.
• Gladyshi.
• Podoreshniks (also known as plantains, seryanki, serushki).
• Valui.
• Russula.
• Chanterelles.
• Belyanki.
• Saffron milk caps.
• Loaders (blackening, white, black and dry).
• Yellow milk mushrooms (scrapers, yellow waves).
• Black milk mushrooms (nigella).
• Milk mushrooms.
• Butter.
• Moss mushrooms (Polish, green, red and variegated mushrooms).
• Boletuses.
• Boletus mushrooms.
• White mushrooms.

Tubular mushrooms are considered the best for pickling. The category of the most delicious salted mushrooms includes lacticaria. Tubular mushrooms are incredibly tasty when pickled, but only strong and young ones are used for pickling, otherwise during the cooking process the cap will become tasteless and flabby, and the specific crunch will be lost.

Preparatory stage

The most enjoyable stage of harvesting mushrooms for the winter is going to the forest to get them, putting the mushrooms in jars and sampling the finished products.

The longest and most labor-intensive process is the preparatory stage, which consists of sorting, cleaning and soaking.

Sorting

It is recommended to sort the mushrooms by type, since different mushrooms have different salting times. Many old recipes call for “joint salting,” but it’s better to process each type differently (they have different cooking and soaking times). You can place the mushrooms in one container for pickling after preliminary preparation.

Cleaning

All mushrooms must be cleaned of dirt, any damage removed and rinsed well with water. It is necessary to wash the middle recesses of the caps quite thoroughly. The stems are separated from the caps of the lamellar type of mushrooms. Using a not very hard toothbrush, remove dirt from the inside between the plates. The skins are removed from the caps of boletus and russula.

Cutting large mushrooms will be easier and more convenient during cleaning.

Soaking

The type of mushroom that contains milky juice (lacticaria) is soaked. The duration of the procedure depends only on the degree of bitterness (causticity). They often adhere to the following times:

• Skripitsa, gladysh, podoreshnik, valui, white milk mushrooms, black milk mushrooms - from 2 to 5 days.
• Volnushki – up to 1-1.5 days.
• White milk mushrooms – up to 1 day. Some mushroom pickers do not soak small white milk mushrooms at all.
• Russulas and saffron milk caps do not need to be soaked.

How to pickle mushrooms?

After finishing the cleaning and pre-salting, you can breathe a sigh of relief. The remaining pickling process is quick and easy.

Mushrooms are salted in the following ways: dry, cold and hot.

Dry

The dry method is characterized by the least labor intensity and convenience. This method is only suitable for russula and saffron milk caps. Some mushroom pickers use woodgrass, smoothies and nigella mushrooms for dry pickling. These mushrooms have a milky, caustic juice, so you shouldn’t experiment, and you should soak them before salting.

Rizhiki are mushrooms of the first category. They are tasty without any additional processing, so they are excellent for dry pickling. All types of russula, except hot ones, can be pickled without additional processing.

The method is called dry because it differs from the cold “wet” method in the possibility of not soaking the mushrooms before salting. It is enough to clean them from adhering debris with a soft cloth.

It is necessary to remove the skin from the caps of russula - it gives bitterness.

Cold

This method of pickling mushrooms eliminates their heat treatment. The mushrooms are washed and cleaned, the milkweeds are soaked, and then the actual pickling process begins.

At the bottom of the prepared container, you need to place your choice and taste of garlic, dill, bay leaf, etc. It is not recommended to add a lot of spices so as not to interrupt the taste of the mushrooms.

The mushrooms are laid out in rows on the caps, then they are sprinkled with verified salt (40 - 50 g per 1 kg of mushrooms). After settling all the mushrooms, you need to put a non-synthetic fabric on top, cover it with a circle and press down with pressure.

Under pressure, the mushrooms will secrete juice and settle every 2 to 3 days. Then you can add a new portion on top until they stop settling and the entire container is filled.

hot

This method is relevant for lamellar and tubular mushrooms. Standard preliminary preparation is used; mushrooms should be cleaned and washed. For lamellar species, the stems are cut off, and if the caps are too round, they are cut. Pre-soaking is not necessary for tubular mushrooms. It is important to soak the milkweed before hot salting.

After the preliminary preparation process, the mushrooms must be boiled, which determines the name of the method.

Mushrooms should be placed in salted boiling water (50 g per 1 liter of water) and boiled.

Time is counted from the moment of boiling with mushrooms:

• Ryzhiki - pour boiling water over 2-3 times.
• Chanterelles – from 15 to 20 minutes.
• Valui – from 30 to 35 minutes.
• Honey mushrooms - from 25 to 30 minutes.
• Champignons – from 10 to 15 minutes.
• Loadings and milk mushrooms - from 7 to 10 minutes.
• Volnushki and russula - from 10 to 15 minutes.
• Butter mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, porcini mushrooms - from 10 to 15 minutes.

You need to take out the boiled mushrooms and wait until they cool down. Then they are placed in a selected container and sprinkled with salt (2 - 3% of the total mass of mushrooms). Spices and herbs are added as desired. They are filled with the brine in which they were cooked, and garlic and dill are added on top. It is also recommended to pour vegetable oil on top in a 1 cm layer.

How to store?

Salted mushrooms are stored at a temperature range from 0 to +3…+4⁰С. It is necessary to prevent mushrooms from freezing, which can happen when storing preparations on the balcony in city apartments.

If they freeze, the mushrooms will begin to crumble and their taste will be irretrievably lost.. Even a slight increase in temperature is undesirable; mushrooms can become moldy and sour at temperatures of +5...+6⁰С.

Care must be taken to ensure that the mushrooms are always covered with brine. If it evaporates, you must immediately add boiled water.

If mold appears on top, the fabric is replaced with another one. If you want to keep the fabric that is already in use, you need to wash and boil it. The oppression and circle are thoroughly washed and doused with boiling water 2 – 3 times.

To protect mushrooms from mold, you can add sunflower oil to the brine, which should be boiled before adding. This will provide additional protection against the entry of germs and air.

Every mushroom picker knows that mushrooms should be collected in the fall, when they can easily be found in the forest or plantings. Sometimes the harvest is so rich that there is a lot left over. In such cases, pickling mushrooms for the winter will help, so that you can enjoy a delicious treat at any time of the year or please guests at the festive table.

How to pickle mushrooms

Any edible species is suitable for the winter preparation recipe. Pickling mushrooms works better if you use strong, young specimens. This will help prevent the cap from becoming limp during cooking. Before salting, you need to thoroughly clean, wash, sort out rotten or damaged specimens, and soak them (there are ways without soaking). Pickling mushrooms at home can be done using two main methods:

• cold;
• hot.

Cold way

The fundamental difference between the methods is the speed at which the workpiece is ready after the procedure. Cold pickling of mushrooms takes longer to reach readiness. This cooking option does not require additional spices or ingredients. After placing the components in the jars, you need to leave them under pressure and sprinkle them with salt. Before you pickle mushrooms, you can check the readiness period for different varieties:

• valui – 50 days;
• saffron milk caps – 5 days;
• waves - 40 days;
• milk mushrooms – 30 days;
• whites – 40 days.

Hot method

Suitable when you need to quickly get a treat to the table and don’t have time to wait a month and a half. Hot pickling of mushrooms allows you to put them on the table within a week after closing. Bitter-tasting varieties should be boiled in salted water for 20 minutes (milk milk takes 5 minutes); some varieties (white milk mushrooms, russula, volushki) are simply scalded, then kept in hot water for 30 minutes, washed well and then the procedure from the cold method is repeated. This option is perfect for cooking at home when only pickling jars are available.

Mushroom pickling recipes

The differences between methods depend on the variety, because each type has its own characteristics. Salted mushrooms make an excellent appetizer for alcoholic drinks or an addition to the main dish. If you have the opportunity to inexpensively buy fresh, strong specimens in the fall, then don’t hesitate. All recipes for pickling mushrooms have the following general recommendations:

• It’s better to salt only the caps;
• It is advisable to salt svinushki, honey mushrooms, strings, morels using a hot method;
• to clean very dirty mushrooms, you can leave them in a saline solution for 3 hours;
• with the hot method, you can put 1 tsp in a jar to lighten the mushrooms. citric acid;
• barrels, tubs are ideal containers for salting;
• It is recommended to rinse with cold water before use;
• Glass jars should be washed thoroughly before closing.

Gruzdey

Preparation time: 40 min (+30 days)

Number of servings: 10-15.

Calorie content of the dish: 26 kcal/100 grams.

Purpose: snack.

Cuisine: Russian.

It is better to prepare these mushrooms for pickling using the hot method, which gives several tangible advantages at once. You will protect the pickling from the appearance of an unpleasant odor, after boiling the bitter taste will disappear, the period of readiness is shorter. Salting milk mushrooms in this way is considered the safest for conditionally edible mushrooms. Below is a step-by-step recipe with photos on how to cook milk mushrooms.

Ingredients:

• coarse table salt – 60 g;
• milk mushrooms – 1 kilogram;
• garlic – 4 cloves;
• black currant leaves – 10 pcs.;
• black pepper – 10 peas;
• overripe dill - 2 umbrellas.

Cooking method:

1. Thoroughly clean freshly picked mushrooms of debris (you can use a toothbrush).
2. Trim the stems short so that there is no more than 1 cm under the cap. If there are rotten areas on the body of the mushroom, they must be removed.
3. Cut large specimens into several smaller pieces, leave medium and small ones whole.
4. Place the prepared ingredients in a saucepan, cover with running water, add salt and bring to a strong boil.
5. Cook the milk mushrooms for another 5 minutes, skim off the foam regularly with a spoon.
6. Using a slotted spoon, collect all the mushrooms, rinse under cold water in a colander until they cool slightly and drain.
7. Prepare a sterilized jar, pour a little salt into the bottom, put 2 peppercorns, an umbrella of dill, a couple of currant leaves, then place the caps. Repeat the required number of such layers so that they are tightly packed.
8. Do not pour out the broth that is left from the milk mushrooms, pour it into jars, wait until all the air is released (bubbles will rise through the jar).
9. Seal the container (metal lids are not suitable), cool at room temperature and take to the cellar or put in the refrigerator.
10. After a month, you can put the finished white milk mushrooms on the table.

Ryzhikov

Preparation time: 30 min (+30 days)

Number of servings: 10-15.

Calorie content of the dish: 22.5/100 g

Purpose: snack.

Cuisine: Russian.

If you want to preserve the full taste and all the useful elements of the product, you need to pickle saffron milk caps using the cold method. This method is simple; you don’t need to cook or boil anything. The main condition for this method is that you cannot use iron or plastic containers for pickling. Wooden barrels or tubs work great, but glass jars will work too. Below is a step-by-step recipe with photos on how to cook saffron milk caps for the winter.

Ingredients:

• allspice black – 20 peas;
• garlic – 2 cloves;
• ground pepper;
• salt – 50 g;
• bay leaf – 10 pcs.;
• saffron milk caps – 1 kg;
• currant leaves – 20 g.

Cooking method:

1. Only fresh, young mushrooms are suitable for pickling. Clean them thoroughly from dirt: wash, scrub with a toothbrush and dry on a towel.
2. Immediately place them in a container where they will be salted. First add a little salt to the bottom. Place the mushrooms with their caps facing up and between each layer put some spices (pepper, currant leaves, bay leaves) and salt again.
3. When the jar is full, place something heavy on top of the saffron milk caps and leave it under pressure in a cold place for 3-4 weeks.
4. After this time, the treat will be ready.

Honey mushrooms

Preparation time: 1.5 hours (+25-30 days).

Number of servings: 8-10.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

You can pickle honey mushrooms using any of the available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second, more useful elements will be retained in the composition. This variety of mushrooms reaches the required state faster than others using the cold method, so after just 2 weeks you can put the appetizer on the table. Below is a step-by-step recipe with photos on how to prepare honey mushrooms for the winter.

Ingredients:

• bay leaf – 2 pcs.;
• salt – 50 g;
• horseradish leaves – 3 pcs.;
• garlic – 3 cloves;
• fresh honey mushrooms – 1 kg;
• peppercorns – 3 pcs.;
• dill umbrella – 2 pcs.;
• oak leaves – 3 pcs.;
• cherry/currant leaves - to taste.

Cooking method:

1. Wash all leaves for pickling (oak, currant, etc.) well and dry.
2. For salting, take a clean, dry pan (preferably ceramic). Place horseradish leaves on the bottom so that they completely cover it.
3. Place peeled mushrooms on top, caps down, and add salt.
4. Place an umbrella of dill, peppercorns, bay leaves, and chopped garlic cloves on top.
5. Next, add oak and currant leaves.
6. Find a lid that is smaller in diameter than the dish, cover the mushrooms and press down with a weight.
7. Place the container with mushrooms in a cool place.
8. After 5 days, drain the brine that forms in the pan, add a second layer of mushrooms.
9. Add chopped garlic, salt, pepper, and a layer of herb leaves again. Repeat the procedure until you run out of container space or components.
10. When the juice from honey mushrooms begins to form, you need to put gauze folded in several layers under pressure in the pan.
11. Place the workpiece in a cool place for two weeks.

Oyster mushroom

Preparation time: 2 hours (+ 1 day)

Number of servings: 10.

Calorie content of the dish: 23 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

To get a quick snack on the table, it is better to pickle oyster mushrooms using the hot method. In just a day, you will have a delicious treat ready for your guests and loved ones. This is an inexpensive variety of mushrooms that can be found in the store at any time of the year. They contain a lot of protein, iron and fiber. Preservation according to this recipe is very easy, even a novice cook can handle it without any problems. Below is the intake for 1 kilogram of mushrooms, but how much to take is up to you.

Ingredients:

• water – 1 l;
• oyster mushrooms – 1 kg;
• bay leaf – 2 pcs.;
• salt – 40 g;
• black pepper – 5 peas;
• garlic – 10 g;
• vinegar – 150 ml.

Cooking method:

1. Pickling begins with thoroughly cleaning the mushrooms: wash them, cut off the root system, separate the plates.
2. You will need a saucepan, pour water, for 1 kg of mushrooms you need 1 liter of liquid.
3. Cook for 10 minutes, stir and skim off the foam regularly.
4. You will need separate utensils to... Pour water, put on fire and add salt, the liquid should boil.
5. Throw the boiled mushrooms into a colander; when they have drained, place them in jars, into which you need to add garlic, vinegar, marinade, bay leaf, and spices.
6. Cover the dish with a towel or lid (not iron). In a day, the salted mushrooms will be ready.

Oily

Cooking time: 1-1.5 hours (+2-3 weeks)

Number of servings: 6-10.

Calorie content of the dish: 25 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Salting butter can be done using hot or cold methods. This recipe will consider the second option. Pickling mushrooms is not a complicated process, but it is lengthy due to the fact that the dish reaches full readiness only after 2-3 weeks. The most standard brine is used in preparation: boiled water with salt. Below is a method of salting butter using the cold method.

Ingredients:

• bay leaf – 4 pcs.;
• boletus – 1 kg;
• garlic – 3 cloves;
• salt – 2 tbsp. l.;
• greenfinch - to taste;
• black pepper – 5 peas;
• currant leaf - to taste.

Cooking method:

1. Prepare an enamel bowl or pan (it must be clean).
2. Place boletus caps down on the bottom, top with dill, pepper, finely chopped garlic, bay leaf, and salt.
3. Next is a new layer of mushrooms, spices, herbs and salt again. So add the entire volume of butter.
4. Place a lid or flat saucer directly on top of the mushrooms and press down with something heavy (for example, a bottle of water). This is necessary so that the mushrooms are covered with brine and release their juice. If you get little liquid, you can add salted boiled water.
5. Leave the workpiece to “reach” at room temperature for a day.
6. The next day, place the mushrooms in jars and fill with brine. Butterflies must be covered with it.
7. Mushrooms should be stored in the refrigerator for 2-3 weeks.

White mushrooms

Cooking time: 1 hour.

Number of servings: 5-8.

Calorie content of the dish: 25 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Pickling porcini mushrooms is very popular in the CIS countries because it is a tasty and healthy product. If there are mushrooms left after harvesting, the period of their wounding can only be extended by salting. This recipe will consider the option of hot salting, but this does not mean that they cannot be prepared using the cold method. The preparation method under consideration will allow you to enjoy a delicious snack in just a couple of days.

Ingredients:

• water – 0.5 tbsp.;
• boletus - 1 kg;
• allspice – 2 peas;
• dill - to taste;
• bay leaf – 2 pcs.;
• currant leaves – 3 pcs.;
• cloves – 2 pcs.;
• salt – 2 tbsp. l.

Cooking method:

1. Sort the mushrooms, put them in water to acidify (replace the liquid several times). It works well to clean with a toothbrush; this will help remove all forest debris (leaves, sticks).
2. Cut off the earthy parts of the legs, it is advisable to cut large specimens, and small and medium ones can be sent whole for pickling.
3. Pour water into an enamel saucepan (0.5 cups per 1 kg of mushrooms), add salt, add currant leaves, bay leaves, dill, 2 peppercorns, and cloves. Bring to a boil over medium heat.
4. When the brine is still boiling, pour the peeled mushrooms into it. Cook them over low heat for 25 minutes. after boiling. Stir the contents constantly and carefully, skim off the foam using a slotted spoon.
5. Then drain the boletus in a colander, leave the brine, save it and let it cool.
6. Next, salting occurs in jars. You can take glass ones of medium volume, they must be sterilized; you should not use iron lids (take nylon ones).
7. Place the boiled mushrooms tightly in jars, with the caps facing up, and fill with cooled brine.
8. Next, seal with lids and place in a cool place or refrigerator for storage.

Chanterelle

Preparation time: 1 hour (+1 month).

Number of servings: 10-15.

Calorie content of the dish: 20 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Pickling chanterelle mushrooms can be done in any way, but this recipe refers to the cold method. As a rule, they take a little more of this variety, because the specimens are not large. Salting chanterelles is done quickly, but they must then stand under pressure for at least a month to reach the state of readiness. Below is a recipe on how to properly salt this type of mushroom.

Ingredients:

• dill – 1 bunch;
• chanterelles – 2 kg;
• salt – 500 g;
• garlic – 6 cloves.

Cooking method:

1. To pickle, you must first boil the mushrooms. To do this, put the pan on the fire in advance.
2. At this time, prepare the components, remove dirt, twigs and leaves, and change the water several times. This will help separate everything unnecessary from the total mass.
3. Place the prepared mushrooms into boiling water. They should cook for about 25 minutes.
4. Rinse the chanterelles again, change the water several times, and place them in a colander to drain.
5. Peel the garlic, cut into thin slices, wash the dill, remove the yellow branches.
6. Wash and dry the pickling container, add salt to the bottom, then half the garlic and dill.
7. Place the mushrooms caps down, sprinkle each layer with salt. Post until all the chanterelles are gone. Pour the remaining garlic, dill and salt onto the very top.
8. Cover the container with a clean, dry cloth, then a flat, large dish and place pressure. It should be kept for 1 month, and the workpiece should be stored in a dark, dry place.
9. After 30 days, transfer the mushrooms into sterile jars and roll up the lids.

Video

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

Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.

Is it possible to pickle mushrooms in plastic containers?

Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. 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 cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.

Preparatory stage of salting

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

Sorting

Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.

Cleaning

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

Slicing

If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.

Soaking

Methods for pickling mushrooms

There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.

Quick salting

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

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

Hot method

The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, place the mushrooms in it.

Important! After 5 minutes, foam will appear that needs to 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 into a wide bowl.

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

Cold way

Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.

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

Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled 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, you need to cover it with a cloth and install pressure.

Important! Synthetic fabrics cannot be used.

Refrigerate the pickles, and within a few weeks you can enjoy the finished product.

Dry pickling

Place the mushrooms with their caps down, just like in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.

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

In a barrel

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

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

Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.

Without vinegar

The recipe for making it without using 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 thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.

Pickling frozen mushrooms

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

For 3 kilograms of freezing, you will need 3 heaped tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.

After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.

Recipes for pickling mushrooms at home

It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms 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 cloves of garlic;
• 10 black peppercorns;
• and the same number of leaves from a currant bush;
• several dill umbrellas.

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

Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.

Saffron milk caps

To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.

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

Honey mushrooms

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

To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.

Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey 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 blanching salt. For the 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, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Butter

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

The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.

Continuing salting, place 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 pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.

Chanterelles

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

Gobies

Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material 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, so before salting they need to be filled with water and changed every 3 hours at least 5 times.

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

Volnushki

Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.

Cowsheds

The barns 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, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.

All that remains is to put the cowsheds in jars, fill them with brine and seal them.

Storing salted mushrooms

Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.

In September, it is customary to collect and prepare mushrooms. Many avid mushroom pickers are looking forward to the “silent hunting” season to go into the forest for full baskets of porcini mushrooms, aspen mushrooms, honey mushrooms and boletus mushrooms. With the same pleasure, then deal with the hassle of canning. Any feast will be decorated with marinated assorted mushrooms or salted mushrooms. There are a lot of recipes and salting nuances.

Basics of delicious pickling

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

• saffron milk caps - 4−5 days;
• valui - at least one and a half months;
• milk mushrooms - month;
• waves - month;
• whites - 40 days.

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

festive table. There is no need to wait months: the appetizer will be ready within a week after baking. Those types of mushrooms that can taste bitter should be boiled in salted water for 20 minutes (milk mushrooms and honey mushrooms - no more than five minutes). You just need to pour boiling water over the russula, whitefish and volushki, then put it in hot water for half an hour, wash it and, sprinkle it with salt, put it under pressure (similar to the cold method of salting). This method is ideal for home use.

Recipes for pickling mushrooms will differ depending on the type of raw material. Each mushroom has its own cooking characteristics. If you take them into account when salting, you can get a stunning snack for strong alcohol or an addition to a meat or vegetable main dish.

Cooking recipes can be selected based on the recommendations of experienced chefs:

• for pickling, it is better to take mushroom caps;
• the hot method is ideal for honey mushrooms, pigs and stitches;
• if the mushrooms turn out to be too dirty, you need to soak them for 2-3 hours in water with salt;
• When preparing mushrooms using the hot method, it is advisable to add 1 tsp. citric acid per liter container;
• Ideal containers for pickling are wooden tubs and barrels.

Any container - wooden or glass - must be rinsed thoroughly before starting preparation. Glass jars must be sterilized by steaming or in a hot oven.

Mushroom recipes

The most popular for pickling are milk mushrooms, saffron milk caps, honey mushrooms, oyster mushrooms, butter mushrooms and boletus mushrooms. All recipes for pickling mushrooms are similar. The only differences are in the cooking time and additional ingredients.

Garlic milk mushrooms

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

Using an old toothbrush, clean fresh mushrooms from debris and dirt. The legs need to be cut short, leaving at least 1 cm under the cap. Cut off rotten and suspiciously soft areas with a knife to healthy pulp. Cut large fruits into smaller pieces. Pour water over the prepared mushrooms, add salt and bring to a boil. Cook the milk mushrooms for at least five minutes, skimming off the foam from time to time. After 5 minutes, remove the milk mushrooms using a slotted spoon and rinse under running water in a sieve or colander.

Leave to drain and cool. In the meantime, you need to prepare sterilized jars. Sprinkle a little salt on their bottom, put two peppercorns, a few sprigs of dill, two currant leaves. Place the cooled milk mushrooms on the spices. Spread the spices and milk mushrooms in layers. Do not pour out the remaining mushroom broth - they need to fill the jars, wait until all the air comes out and then close with nylon lids.

Metal lids will not work in this case. Jars with milk mushrooms should cool in the room; after complete cooling, they should be moved to a cold place. After a month, the white milk mushrooms can be placed on the table.

Salted saffron milk caps

To preserve all the beneficial properties and qualities of these mushrooms, they must be salted cold. As mentioned earlier, this is one of the simplest methods, requiring neither cooking nor boiling. The only condition is that you cannot use plastic or iron containers for pickling. Wooden or glass containers are ideal. To pickle saffron milk caps, you need to take the following ingredients:

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

Only fresh, young saffron milk caps are salted. They must be carefully cleaned of dirt with a brush, washed under running water and dried on a towel. After drying, place in a container where the salting process will take place, after pouring a certain amount of salt on the bottom. Place the saffron milk caps upside down and sprinkle each mushroom layer with spices and salt. When the container is completely filled, place a weight on top and send it to a cool place for a month. Then you can taste salted saffron milk caps.

Spicy honey mushrooms

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

Wash the leaves in cold water and dry. Take a ceramic container, place horseradish leaves on the bottom, place washed and peeled mushrooms on top of it, caps down, and lightly salt. Place dill sprigs, currant and cherry leaves, pepper, garlic cloves and bay leaves on the honey mushrooms. Place a plate or a smaller diameter lid on the workpiece, and place pressure on top. Send the workpiece to a cold place for five days.

Drain the resulting liquid, place a second layer of honey mushrooms on top and the same amount of leaves, spices and herbs. Don't forget to add salt before adding spices. The procedure is repeated until the honey mushrooms or space in the pickling container runs out. Then put several layers of gauze under pressure and send the mushroom preparation to a cold place for two weeks.

Pickled oyster mushrooms

Oyster mushrooms are record holders for the speed of salting and pickling. They are salted and soaked in marinade faster than all their relatives. They need less than a day to completely salt and marinate. Their undeniable advantage is also that oyster mushrooms can be found on sale all year round at an affordable price. Oyster mushrooms are rich in protein, iron, and coarse fiber. Preserving oyster mushrooms is easy and simple; even a novice housewife will quickly master this recipe. For it you need to take the following ingredients:

Wash the oyster mushroom in running water, cut off the rough roots. Separate the caps from the stems, put them in a saucepan, add water and put on fire. After boiling, cook for ten minutes, skimming off the foam periodically. Pour water into a separate container and add salt to it. Bring to a boil, drain in a colander and leave to drain. Add spices and vinegar to the marinade. Place mushrooms, cut into slices, and garlic into prepared jars. Pour in slightly cooled marinade and close with nylon lids.

Leave at room temperature or put in the refrigerator. After a day, you can eat pickled mushrooms.

Butter in brine

Like honey mushrooms, boletus can be pickled either cold or hot. There is nothing complicated about cold pickling, the only thing is that you need to wait two weeks until the butter is completely ready. The recipe involves using the simplest brine - boiled water and salt. The components you need to take are:

Prepare clean enamel dishes. Place the boletus in it, caps down, and on top - chopped garlic, allspice, bay leaf and salt. Then a second layer of mushrooms and again spices on top. Repeat the procedure until the ingredients run out. Place a plate on the mushrooms and place a jar of water on it - this will ensure that the brine is released and the butter is evenly salted. You can add a little boiled water if the juice released is not enough. The butter should remain at room temperature for a day. Place them in jars and fill with the resulting brine. Store for 2-3 weeks in the refrigerator.

Quick porcini mushrooms

Porcini mushrooms are a very common part of the diet of post-Soviet countries. This is an incredibly tasty and healthy product. They spoil very quickly after harvesting, so you can’t hesitate to pickle them. The proposed method will make it possible to enjoy a flavorful mushroom appetizer after just two days. To prepare it you need to take the following ingredients:

Porcini mushrooms need to be sorted and soaked in water for an hour. During this time, change the water several times. Use a brush to remove all dirt and debris. Cut off the parts of the legs with the soil. Cut especially large boletus mushrooms into several pieces. Pour water into the pan, add salt and place on the stove. As soon as the future brine boils, send all the other spices there. Place prepared boletus mushrooms into boiling brine and reduce heat. Cook the mushrooms for at least 20 minutes, then drain in a sieve or colander. Do not pour out the brine.

Sterilize jars. Place the mushrooms in the prepared container, tightly, caps up. The brine should cool down.

Pour the cooled marinade over the preparations, seal the jars with nylon lids and place them in a cool place for storage. After 48 hours, you can treat your family and friends to fragrant porcini mushrooms!