There are three main ways to pickle mushrooms: hot, cold and dry.

For the first, the fruiting bodies are pre-boiled or poured with boiling water.

The second method involves soaking the mushrooms in cold salt water.

The third method is suitable exclusively for saffron milk caps, which have enough of their own moisture to form a brine.

The simplest options for salting mushrooms for preparing preparations for the winter are described in this collection of recipes.-

Salted whites with dill and spices.

Ingredients:

• Mushrooms,
• salt,
• spices,
• Dill seeds

Cooking method:

1. To pickle mushrooms cold using this simple recipe, you need to clear them of debris, cut large white mushrooms, and leave small ones whole.
2. Soak in cold water for a day, changing the water three times.
3. Then strain the mushrooms and place in a bowl for pickling, interspersed with blackcurrant leaves, sprinkled with salt, dill seeds and spices.
4. Salt requires 50-60 g per kilogram of mushrooms.
5. Cover the dish with a cloth, place a circle, place a weight, and take it out into the cold.
6. Make sure that the mushrooms are completely covered with brine at all times. If it is not enough, add salted water.
7. Avoid the appearance of mold, which indicates a weak brine concentration or too high a storage temperature.
8. If mold appears, change the fabric to a clean one, and rinse the circle and weight with hot water. The mushrooms will be ready in 3-4 weeks.

Salty pigs.

Ingredients:

• Mushrooms,
• salt,
• lemon acid,
• black currant leaf,
• dill stems and umbrellas,
• spices,
• garlic if desired.

Cooking method:

To pickle mushrooms, pork mushrooms need to be cleaned, cut if necessary and soaked in cold water for 24 hours, changing the water once.

Then put the mushrooms in salted and acidified water (2 g of citric acid and 10 g of salt for each liter) and leave for another day.

After this, put currant leaves, dill stems with umbrellas, then mushrooms into the pickling bowl, sprinkling them with salt (50 g of salt per 1 kg of mushrooms) and spices.

Add garlic if desired, as it can dull the natural taste of mushrooms.

Cover the filled container with a cloth, place a circle, and place a weight sufficient for the mushrooms to release juice. Leave in a cool place for 1.5 months.

Milk mushrooms, salted with horseradish root and dill

Ingredients:

• 10 kg of milk mushrooms,
• 400 g salt,
• 100 g dry dill stems,
• 2-3 leaves of horseradish,
• 10 tbsp. tablespoons chopped horseradish root,
• 10 pieces. bay leaf,
• 1 tbsp. a spoonful of black or allspice peas.

Cooking method:

1. To salt mushrooms as the correct technology suggests, you need to soak the milk mushrooms for 2-3 days.
2. Then place the soaked fruit bodies in a pickling bowl in layers, interspersed with dill stems and horseradish leaves, sprinkled with chopped horseradish root, bay leaf, pepper and salt.
3. Cover the dish with a circle and place the weight.
4. When salting mushrooms at home, you need to ensure that the milk mushrooms are completely covered with brine.
5. Otherwise, increase the load.

The mushrooms will be ready in 35 days.

Black milk mushrooms, salted with garlic

Ingredients:

• 10 kg mushrooms,
• 700 g salt,
• 5 heads of garlic,
• 100 g black currant leaves,
• 50 g cherry leaves,
• 2-4 leaves of horseradish,
• 15-20 pcs. bay leaf,
• 2-3 tbsp. spoons of black and allspice peas.

Cooking method:

1. For this recipe for pickling mushrooms, you need to peel the milk mushrooms, cover with cold water for 10-5 hours, and drain.
2. Place horseradish, currant and cherry leaves in a pickling bowl, add mushrooms on them, add salt and sprinkle with peppercorns, chopped bay leaves and chopped garlic. On top is another horseradish leaf.
3. To salt mushrooms this way, you need to cover the dish with a cloth, put a circle and put a weight on it. Leave for 2 days at room temperature.
4. During this time, the mushrooms should give juice and be completely covered with brine. If there is not enough brine, you need to add salted water or increase the load.
5. Store mushrooms in the cold, rinsing the cloth and washing the load from time to time.

The mushrooms will be ready in 40 days.

White milk mushrooms, salted in a jar.

Ingredients:

• 1 kg mushrooms,
• 1 dill umbrella,
• 3-4 cloves of garlic,
• 2 tbsp. spoons of salt,
• 10 black peppercorns,
• 5-10 blackcurrant leaves.

Cooking method:

1. To pickle mushrooms for the winter according to this recipe, you need to peel the milk mushrooms, add cold water, soak for a day, changing the water twice.
2. Then strain and cook in boiling water for 5 minutes.
3. Chop the dill and cut the garlic into slices.
4. Place half of the blackcurrant leaves on the bottom of the jar and sprinkle with salt.
5. Then place the milk mushrooms tightly, adding salt and sprinkling with dill, pepper and garlic.
6. After filling the jar, put the remaining currant leaves on top and pour in the water in which the milk mushrooms were boiled.
7. Cover the jar with a plastic lid, cool and place in the refrigerator.

The mushrooms will be ready in 1 - 1.5 months.

How to pickle mushrooms hot

Hot-salted saffron milk caps.

Ingredients:

• 5 kg of saffron milk caps,
• 5 liters of water,
• 1 glass of salt,
• 2 teaspoons of 70% vinegar essence,
• blackcurrant and cherry leaf,
• spices to taste.

Cooking method:

1. Before hot salting the mushrooms, the saffron milk caps need to be cleared of debris and rinsed.
2. Then blanch for 2-3 minutes in boiling water with the addition of vinegar and strain.
3. Then put cherry and currant leaves into the container, then mushrooms, sprinkling them with salt and spices.
4. Make leaves again as the top layer, cover the dish with a cloth, put a circle, and put pressure on it. The mushrooms will be ready in a month.

Spicy saffron milk caps.

Ingredients:

• 1 kg of saffron milk caps,
• 20 black currant worms,
• 2-3 pcs. bay leaf,
• 4-5 peas of allspice,
• 40 g salt.

Cooking method:

To pickle mushrooms at home, you need to peel them, pour boiling water over them twice on a sieve or in a colander, cool in running water and place them in a bowl with the slices facing up. Place a blackcurrant leaf, bay leaf and peppercorns on the bottom of the dish and on top.

Sprinkle the mushrooms with salt, cover with a circle, and press down. Store refrigerated.

Hot-salted aspen mushrooms.

Ingredients:

• Mushrooms,
• salt,
• dill,
• currant leaf,
• black peppercorns,
• carnation,
• Bay leaf.

Cooking method:

Before salting mushrooms at home using a hot method, you need to cook the brine at the rate of: for every 0.5 liters of water - 2 tbsp. spoons of salt, 3-5 peppercorns, 1-2 buds of cloves, 0.5 teaspoons of dill seeds, 1 bay leaf, 5-10 black currant leaves. This amount of marinade is calculated for 1 kg of mushrooms.

Peel the mushrooms, cut them if necessary, place them in the boiling marinade and cook for 20-25 minutes after boiling. Immediately pack hot mushrooms into prepared jars.

Volnushki, salted with garlic and spicy leaves.

Ingredients:

• Volnushki,
• salt,
• garlic,
• dill umbrellas,
• allspice peas,
• Bay leaf,
• vegetable oil,
• onion face,
• blackcurrant and cherry leaves.

Cooking method:

1. To pickle mushrooms for the winter, the mushrooms need to be cleared of debris and soaked in cold water for 2 days, changing it after 12 hours.
2. Then boil the mushrooms in salted and slightly acidified water for 10 minutes. Drain the broth, pour in fresh water, add 1-2 onions and cook for another 30 minutes, periodically removing the foam. Then remove the onion, strain the broth into a bowl, and mix the mushrooms with salt.
3. For every kilogram of boiled mushrooms you will need 1 - 1.5 tbsp. spoons of salt, 2-3 cherry leaves, the same number of black currant leaves, 2-3 cloves of garlic, 1-2 dill umbrellas, 3-5 allspice peas.
4. Scald the leaves and dill with boiling water, cut the garlic into slices.
5. Place the hot mushrooms in sterilized jars with the remaining ingredients added to two-thirds of the volume and pour in the newly boiled broth. Pour 1-2 tbsp into each jar. spoons of vegetable oil, cover the jars with a cloth and leave until cooled.
6. Then tie the jars with parchment or close them with plastic lids and store them in the cold.

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 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.

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 (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.

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 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 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 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.

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 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.

• ...the chemical composition of mushrooms is closer to animal products.
• ...the basis of the nutritional value of mushrooms are 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.
• ...sugars and sugar alcohols give fresh mushrooms a pleasant sweet taste.
• ...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.
• ... the richest in vitamin B1 are boletus and saffron milk caps (0.07 mg per 100 g of fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, aspen mushrooms, 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 food its 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 the accumulation of excess weight. Doctor's advice is needed only for those who suffer from liver and intestinal diseases.
• ...the nutritional value of mushrooms is characterized not only by their chemical composition, but also by their 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 of 209 kcal. For comparison: 100 g of rye bread contains 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) .

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

In our forests there are many different mushrooms with their 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 the taste of the finished dish: different ratios of seasonings and herbs add their own specific notes. The main thing is that the currant leaves and dill umbrellas are green and not withered (although dry ones are also good, but they have little aromatic juices). And one more thing: it is better to use whole bay leaves rather than ground ones.

1. Place the mushrooms in a deep bowl, fill completely with 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.

2. 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.
3. 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

4. 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.
5. 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.
6. 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

7. 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.
8. 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 hot-salted mushrooms can be closed not only with nylon, but also with iron lids

Cold pickling

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, pans.

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

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

For the rest, it is better to use the hot salting method.

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.

1. Wash the milk mushrooms, cut off their stems, and carefully wipe off any dirt from the caps with a brush. Rinse again under running water. Place in a container and leave to soak.

   Clean and wash mushrooms thoroughly before pickling.

2. After the mushrooms are soaked, start pickling. Place currant leaves, dill umbrellas, garlic and chopped horseradish roots at the bottom of the container. Rub the mushrooms with salt and place them in a layer on top of the greens. Sprinkle with peppercorns and add a little more horseradish. Thus, stack all products in layers. When there is very little space left in the dish, cover the mushrooms with fresh horseradish leaves.
3. Lay gauze or a clean white cloth folded several times over the horseradish leaves, apply pressure and leave for 1–2 days. During this time, the mushrooms will release juice. If it is very little, increase the oppression weight.

   Any heavy thing can be used as oppression

4. So the mushrooms should stand in a cool place for 1–1.5 months. They will settle, in which case you can add fresh ones. And after this time, the pickled mushrooms can be served.

   Crispy, aromatic mushrooms will be ready in a month

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.

Video recipe: hot method of pickling mushrooms

Video recipe: how to cold pickle mushrooms

Salted mushrooms are one of the most popular dishes in winter, both for holidays and for everyday life. Now you have two more recipes for preparing the gifts of autumn in your culinary repertoire. We hope that cold and hot pickled mushrooms will take their rightful place on your table. Bon appetit!

The first mushrooms can be collected in the summer, but most lovers of forest mushrooms go to collect them in the fall. Regardless of the harvest season, it is necessary to provide in advance a method that will help preserve the harvest until the next season. Wild mushrooms can be dried or frozen, but most lovers of this product still prefer to salt the mushrooms.

This article talks about the main methods of pickling mushrooms for the winter. You will learn how to cook delicious spicy porcini mushrooms, champignons, milk mushrooms, saffron milk caps and other mushrooms using simple and proven recipes given in this article.

Pickling mushrooms for the winter

Unfortunately, mushrooms are products that have a short shelf life when fresh, so the harvested crop must be processed as quickly as possible. Most often they are fried, soup is made with them, boiled and frozen. An excellent way to preserve these tasty and healthy forest gifts is salting. Salting can be carried out in containers of any volume: barrels, tubs, jars. In apartment conditions, the most optimal, of course, would be to pickle mushrooms in jars (Figure 1).

Note: You should know that pickling differs from pickling, because pickled mushrooms do not contain a single gram of vinegar, which makes the product more healthy.

You can salt almost any mushrooms, pre-sorted by individual types. For example, honey mushrooms with honey mushrooms, and whites with whites. All of them must be fresh and free of worms. Small mushrooms can be pickled whole, but larger ones will have to be cut into pieces. And although there are several methods of pickling, we will consider the simplest recipe, which even novice cooks can do. So, to pickle 1 kg of mushrooms we need: 3 tbsp. spoons of salt; Bay leaf; allspice peas - 4-5 pcs.; clove seeds - 2-3 pcs.; leaves of horseradish and black currant.

1. We sort through the mushrooms, putting aside the wormy and bruised ones. We clear them of lumps of earth, particles of grass and needles. For large specimens, we separate the caps from the legs. For quality cleaning, it is recommended to soak the crop in water for a while and then rinse under running water.
2. To remove possible bitterness, the mushrooms should be boiled a little in salted water. Therefore, we lower them into boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
3. Strain the boiled mushrooms, rinse with cold water and let it drain.
4. Place the mushrooms in prepared containers in layers, sprinkling each of them with salt and spices. Cover the contents of the container with a lid of a smaller diameter, put pressure on top so that a little brine becomes visible. If there is very little of it, you can add a little cold boiled water.
5. We leave them for several days under pressure at room temperature until foam appears on top of the container. It must be removed, and the finished mushrooms must be transferred to jars or a saucepan, covered with a lid.

Figure 1. Salting technology

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

How to pickle mushrooms for the winter in jars

Mushrooms are salted for the winter in three ways:

• Hot
• Cold
• Dry salting.

The difference between the methods is the duration of preparation, and the choice of a specific method depends on the type of mushroom. For example, with the cold salting method, the product is ready in about a month to a month and a half. But the shelf life of such preparations is much longer. Products salted hot will be ready for consumption in less than a month. But in terms of taste, they are significantly inferior to the previous ones. In addition, canned mushrooms prepared using the hot method do not last as long.

Cold way

This method got its name because mushrooms cannot be cooked during cooking. As a result, they do not lose their natural properties at all: they remain fragrant and crispy. However, it is worth noting that cold salting requires careful preparatory work, which consists of repeatedly soaking the mushrooms with frequent water changes (Figure 2).

Figure 2. Cold method

Mushrooms prepared accordingly are placed in a clean bowl, sprinkled with various seasonings, for example, dill seeds, allspice and black pepper, bay leaf and garlic, and salt. So, for 1 kg of raw materials you will need 2 tablespoons of salt, but everyone chooses seasonings and their quantity according to their taste. The last layer of spices is laid, which is covered with a small lid on which a load is placed. This is necessary so that the mushrooms release their juice and form a kind of marinade. It happens that little juice is released, then increase the weight of the load or add a little cold boiled water to the container with mushrooms. It must be stored in a cool place for about one and a half months. This time will be enough for them to salt and become suitable for consumption.

Hot way

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

Just as in the previous case, the mushrooms need to be prepared: sorted, peeled, washed, cut if necessary. Be sure to weigh them before cooking so you know how much salt you will need. The proportion remains the same: for 1 kg of mushrooms - 2 tbsp. salt. After filling the mushrooms with water and adding salt, cook them for about half an hour. It all depends on the type, since some of them are tougher and will take longer to cook. You can read about the features of different types of pickling below.

Figure 3. Hot salting method

The foam formed on the surface during cooking must be removed. After the required time has passed, remove the mushrooms from the boiling water using a slotted spoon, allow them to drain and cool. Don’t rush to pour out the brine, we will need it later. Then the mushrooms are placed in prepared sterile jars, at the bottom of which spices to taste are first placed. Sprinkle each layer with salt and the remaining spices until the jar is filled to the top. The contents of the jars are filled with the brine in which the mushrooms were boiled and placed under pressure for several weeks in a cold place. Subsequently, the finished mushrooms can be transferred to other, more convenient containers.

Since different types of mushrooms have their own biological characteristics, the process of pickling each type has certain nuances. It is for this reason that it is not recommended to mix different types when preparing them for the winter. The following describes in detail the features of the most popular types of mushrooms that are found in our forests, and also gives advice on pickling them.

Oyster mushrooms

Oyster mushrooms are eaten boiled, fried, stewed and pickled for the winter. These are quite large mushrooms with a very dense stem, which is not eaten because of its hardness. Since oyster mushrooms contain a substance called chitin, which is not absorbed by the human body, their preparation requires mandatory heat treatment. This is why oyster mushrooms cannot be pickled cold. They must be finely chopped and cooked at high temperature.

Figure 4. Pickling oyster mushrooms

When planning to pickle oyster mushrooms, start by preparing the raw materials. To do this, it is necessary not only to thoroughly wash the oyster mushrooms, but also to trim their legs. In this case, there is no need to peel the skin from the caps, because it does not affect the degree of softness during cooking. For 1 kg of fresh oyster mushrooms you will need: 4 liters of water for blanching; 90 g salt for boiling, 400 g water for brine; 2 tbsp salt in brine; 6 black peppercorns; 6 blackcurrant leaves; 6 bay leaves (Figure 4).

The technology for salting oyster mushrooms includes the following steps:

1. Add salt to boiling water and add the prepared oyster mushroom caps. Boil for 7 minutes, drain in a colander, and cool.
2. To prepare the brine, boil the required amount of water, add salt and seasonings. Boil everything for 5 minutes. Strain the brine, boil again and cool to room temperature.
3. Place the mushroom caps in sterile jars, fill with the remaining brine, and close with nylon lids.

The product should be stored in a cool place until ready, which occurs in a week.

Champignon

Champignons can not only be collected in the forest, but also grown in your own summer cottage. If you do not have the opportunity to cultivate them, you can always buy them at the nearest supermarket or market for further pickling (Figure 5).

Despite the fact that pickling champignons is considered a more traditional preparation, pickled mushrooms of this type also have a pleasant piquant taste.

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

Pickling champignons involves preparing the mushrooms themselves. They need to be thoroughly cleaned so that there is no soil or branches left on the legs or caps. After this, you need to rinse them under running water and place them in a deep pan. Fill the container completely with water and add a teaspoon of salt to it.

Next, you need to turn on high heat, bring to a boil and reduce the cooking intensity. After this, the mushrooms should boil for 7 minutes. Pour the champignons into a colander to drain the remaining liquid, and in the meantime, clean and cut the onion into half rings.

Figure 5. Technology for pickling champignons

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

Honey mushrooms

Honey mushrooms, beloved by many, can be prepared by frying, marinating and salting, as well as freezing. At the same time, you should know that the lower part of their legs is somewhat harsh, so it is mainly not eaten, limited only to caps. Before salting, honey mushrooms must be sorted, discarding wormy and damaged ones, and cleaned of soil and leaves. The mushrooms are thoroughly washed in several waters, then the stems are separated from the caps and cut into noodles. Small ones are salted whole both cold and hot (Figure 6).

Since honey mushrooms lack a distinctive aroma, to pickle them you will need spices such as bay leaves, garlic, dill seeds, allspice, currant, cherry, and oak leaves. For 10 kg of honey mushrooms, take: 500 g of salt; 10-20 pcs. bay leaf; 50-60 peas of allspice; several dill umbrellas

Figure 6. Salted honey mushrooms for the winter

Cleaned and washed honey mushrooms are placed in a wide vessel, the bottom of which is covered with salt. Place the mushrooms with their caps down, alternating with salt and spices until the container is filled to the very top. The vessel is closed with a lid of a smaller diameter and pressed with pressure to release the brine. The salting is put away in a cool place.

Note: It is necessary to ensure that the mushrooms are covered with liquid at all times. If it is not enough, you need to increase the weight of the load. When they settle a little after a few days, the free space can be filled with a new portion of honey mushrooms, supplementing them with salt and spices.

If mold appears, it is removed and the circle is thoroughly washed. So honey mushrooms are kept for several days at a temperature of +18+20 degrees. When they begin to ferment (and you can recognize this by their characteristic aroma), the dishes are covered with film and transferred to a cold room. Honey mushrooms will be ready for consumption in 5 weeks.

To pickle honey mushrooms using the hot method, you will need the same amount of mushrooms and salt as in the previous recipe, as well as 20 g of bay leaf, 200 g of young dill and 150 g of onion.

The cooking technology consists of the following steps:

1. Honey mushrooms prepared in a well-known way are immersed in boiling water and cooked for 20 minutes from the moment of boiling. However, they should be cooked in small batches, changing the water after each batch. The foam formed during cooking is removed.
2. Boiled honey mushrooms are removed from boiling water using a slotted spoon, transferred to a sieve and left to cool.
3. Place a small amount of spices on the bottom of the pickling container. Mushrooms begin to be placed on top of them, caps down, forming a layer no more than 5 cm thick. Each layer is sprinkled with salt and spices. This continues until the container is completely filled.
4. The top layer is covered with a clean cloth, covered with a lid (circle) and placed under pressure. In this case, it is necessary to ensure that the mushrooms are always covered with brine, and also periodically wash the circle and change the fabric.

Store the vessel in a cool room for 2-3 weeks until they are ready.

Volnushki

Although volushki are classified as conditionally edible, in Russia they are widely pickled, dried and salted. The main problem when preparing volushki is their bitter milky juice. Therefore, before preparing any dish from them, the volushki must be soaked in cool water for 24 hours, changing the water four times during this period of time. The soaked mushrooms are boiled and the first broth is drained. In the future, they can be salted either cold or hot, without fear that they will taste bitter (Figure 7).

Cold-sealed volnushki are fragrant and crispy. To perform pickling you will need the following ingredients: tremors - 1 kg; table salt - 40 g; citric acid - the amount depends on the volume of water; spices - garlic, currant leaves and horseradish - to taste.

The soaked volushki are placed in a solution consisting of water, salt and citric acid (at the rate of 10 g of acid per 1 liter of water) and pressed on top with a press. Then they are doused with boiled water, placed in jars, sprinkled with salt and covered with horseradish leaves and dill. Pressure is again placed on top to release the juice. They wait approximately one month until they are ready.

Figure 7. Preparation of salted tremors

Salting volushki using the hot method will take you a little longer. You need to prepare: a couple of bay leaves, a dozen currant leaves, several dill umbrellas, two tablespoons of rock salt and one tablespoon of peppercorns - per 1 kg of mushrooms.

Salting technology includes the following steps:

1. Preparation: At this stage, the volushki are cleaned, soaked and boiled for the first time, as described above.
2. Second brew: The volushki are boiled a second time in a brine prepared from water and spices for 15 minutes after boiling.
3. Transferring to jars: The boiled volushki are transferred to jars, filled with the same brine in which they were boiled the second time, and tightly closed with nylon lids.
4. Wrapping cans: The jars are well wrapped and kept warm until cool.

In the future, the cans are stored in the refrigerator or on a glazed balcony.

Pigs

Just like the trumpets, the pigs are conditionally edible species, and some of them are even poisonous. And yet, experienced mushroom pickers, who know the subtle differences between types of pigs, do not deny themselves the pleasure of collecting species suitable for consumption, preparing various dishes from them and storing them for the winter. The recipes presented below will help you properly salt pork for the winter (Figure 8).

For hot pickling you will need: pig caps - 1 kg, coarse table salt - 50 g, dill umbrellas - 10 pieces, currant leaves - 3-4 pieces, garlic and black peppercorns - 5 pieces each. Salting pigs using the hot method includes three stages: preparation, the salting procedure, putting them into jars and storing them.

At the stage of preparing mushrooms, it is necessary to perform the following actions:

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

Salting mushrooms prepared as described above includes the following sequence of actions:

1. Boil the mushrooms a second time in salted water for 30 minutes.
2. Pour out the boiling water and rinse the pigs.
3. The third cooking takes place in salted water for 40 minutes.
4. Throw the three times boiled pigs into a colander.
5. Place washed currant leaves and dill umbrellas on the bottom of sterile jars.
6. Place the mushrooms in jars in dense layers, sprinkling each of them with salt, garlic slices and black peppercorns.
7. Boil clean water and pour boiling water over the contents of the jars.

Figure 8. Salted pigs for the winter

In order for the mushrooms to release their juice and become suitable for storage, you need to perform several important steps. Firstly, the contents of each jar must be pressed under pressure. Secondly, all containers are first left at room temperature, then moved to a dark, cool (+5+8 degrees) place. Salted pigs are consumed no earlier than a month and a half after preparation.

Milk mushrooms

Cooking all kinds of dishes from milk mushrooms is traditional for Russian cuisine. It is customary to boil them and store them for future use, pickled and salted. Cooked milk mushrooms are one of the best seasonings for meat; it’s not for nothing that they are stuffed into fried poultry and served as a side dish for beef (Figure 9).

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

The step-by-step cooking recipe includes the following steps:

1. Preparation: The milk mushrooms are sorted out, the stems are cut off, and the caps are thoroughly washed. Large specimens are cut lengthwise.
2. Mushrooms are placed in a clean container, sprinkle with salt, pour cold water and soak for 3 days, changing the water three times a day. There is no need to re-add salt when changing water.
3. Bottom of the pickling container lined with horseradish leaves. Soaked milk mushrooms are placed on them, caps down, sprinkling the layers with salt and arranging them with spices and leaves.
4. Mushrooms cover with a clean cloth, press on top with pressure to release the brine.
5. In 20-30 days the lower layers of milk mushrooms will be ready to eat. They should be placed in sterile jars, closed and stored in a cool place.

In order to pickle milk mushrooms using a hot method, you can use the following recipe (all ratios are based on 1 kg of mushrooms):

Figure 9. Salted milk mushrooms in jars

Prepared from 1 liter of water and 2-3 tbsp. spoons of salt solution, boil the mushrooms for about half an hour, constantly skimming off the foam. Then you should drain the milk mushrooms in a colander and rinse in running water. Place them on the bottom of the container in layers, sprinkling each of them with salt and spices (garlic, dill, currant and horseradish leaves). Cover the top layer with a clean piece of fabric and press it with pressure, which must be periodically washed in hot water. After two days, take the container out into the cold. You can eat milk mushrooms after a month.

Saffron milk caps

In addition to the original taste and beneficial properties, saffron milk caps are famous for their remarkable gastronomic qualities. These mushrooms can be salted, fried, stewed, pickled. The classic option for pickling saffron milk caps is dry pickling. All you need is salt (1 tbsp per 1 kg of mushrooms) and dill seeds. The mushrooms are placed in a clean container, sprinkled with salt and dill, covered with a lid and pressed under pressure to release the juice. The juice-covered saffron milk caps are left at room temperature for several days. After the characteristic sour smell appears, the vessel is transferred to a cold, dry place, for example, a refrigerator. Note: To save space, you can transfer the mushrooms into small sterile jars, closing them with lids. In this case, pour the resulting brine over the mushrooms so that it completely covers the mushrooms. Mushrooms salted in this way can be consumed after 2-3 days (Figure 10).

Figure 10. Stages of pickling saffron milk caps

It is also possible to pickle saffron milk caps using a hot method. 1 kg of mushrooms are sorted, washed, chopped and poured with hot water. Boil for 5 minutes, skimming foam regularly. The water is drained, the saffron milk caps are transferred to a container, sprinkled with salt (50 g) and spices (black and allspice - 1 tsp each), covered with horseradish leaves and sent under oppression. Store pickling in a cool place, for example, a cellar. In a month and a half, the saffron milk caps will be ready to eat.

How to pickle porcini mushrooms at home

Fresh porcini mushrooms have a distinct taste and bright aroma; they are an ideal product both for preparing independent dishes and as an additional ingredient in more complex dishes. Boletus mushrooms can be successfully boiled and fried, stewed and baked, dried, pickled and salted. Before salting, rinse the mushrooms in cool water, cut off the lower part of the stem, and cut larger specimens into pieces. Soak them for half an hour in cool salted water so that all the worms rise to the surface. Rinse thoroughly again and start salting (Figure 11).

Boletus mushrooms can be salted either cold or hot. So, for cold pickling 5 kg of mushrooms you need to prepare:

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

Place the prepared mushrooms in lightly salted water (at the rate of 1 teaspoon of salt per 2 liters of water) and heat without bringing to a boil. Then the water is drained and the mushrooms are left to dry. Meanwhile, peel the garlic and cut it into thin slices. Dill umbrellas are divided into thinner branches. Spicy leaves are sorted, washed and doused with boiling water.

Horseradish leaves sprinkled with salt are placed at the bottom of the salting container. Next, they begin to lay out the mushrooms, placing the largest ones with their caps down at the very bottom. Sprinkle each layer with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add leaves. The top layer of boletus is covered with gauze and pressed with oppression. Store in a cool place for 40 days until ready. The brine released during this can be drained, and the free space can be filled with new mushrooms. It is recommended to rinse the prepared mushrooms thoroughly in running water before use.

Figure 11. Pickling porcini mushrooms at home

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

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

1. Add 2 tbsp to boiling water. salt, as well as all spices. Dip the mushrooms into the resulting brine and cook them for 15-25 minutes until the brine becomes transparent and the mushrooms themselves settle to the bottom.
2. Then they should be taken out and placed in a colander, cooled, and the brine should be left.
3. The cooled mushrooms are placed in a jar in layers, each of them topped with scalded currant leaves and sprinkled with salt.
4. The filled jar is filled with 0.5 liters of brine, covered with a plastic lid or gauze and put in a cold place (for example, a refrigerator).

You can eat such mushrooms after 3 weeks, rinsing them immediately before serving.

You will learn from the video how to properly salt mushrooms so that they are tasty and can be stored for a long time.

Ecology of consumption. Food and recipes: Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 umbrella of dill...

1. Pickling mushrooms - cold method

INGREDIENTS:

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

PREPARATION:

Wash milk mushrooms, milk mushrooms or russula and cover with cold water for 5–6 hours. (The mushrooms are not soaked, but only washed). Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Place the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.

2. Mushroom caviar for the winter

INGREDIENTS:

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

PREPARATION:

To prepare mushroom caviar, you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and fly mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.

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

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

Pass the mushrooms through a large meat grinder.

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

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

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

Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.

Place the finished caviar in dry, sterilized jars and roll up.

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

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

PREPARATION:

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

Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.

Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.

Place milk mushrooms in layers, sprinkling with salt and spices.

Firm the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.

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

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

4. Solyanka for the winter with mushrooms

INGREDIENTS:

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

PREPARATION:

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

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

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

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

Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.

5. Marinated boletus

INGREDIENTS:

● butter,
● vegetable oil 1 tbsp. per liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves

for marinade per 1 liter of water:

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

PREPARATION:

It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the peeled boletus in water. Large mushrooms can be cut into 2-3 parts. Fill with hot water. Add a few drops of acetic acid to the pan to prevent the mushrooms from darkening.

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

Place the finished butter in a colander and drain the water well.

Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse the plastic lids well and pour boiling water over them.

Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

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

PREPARATION:

Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String it on a thread or fishing line, hang it above the hob at a distance of 50–60 cm and leave it for several days.

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

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

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

7. Salted milk mushrooms in Altai style

INGREDIENTS:

● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves

PREPARATION:

Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.

Wash an enamel pan or glass jar with a wide neck. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.

Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.

The milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

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

PREPARATION:

Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well; chop large mushrooms.

Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.

Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.

Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.