Proper pickling of mushrooms for the winter allows you to pamper your family and friends with original snacks during severe cold weather. They can be prepared either hot or cold. The selection of the pickling method must fully correspond to the mushrooms chosen for work. For example, cold pickling is more suitable for milk mushrooms and saffron milk mushrooms. But white ones can also be salted hot. The recipes below describe step by step each method of processing milk mushrooms and honey mushrooms at home. The photo and video instructions below will help you learn how to pickle mushrooms in jars and how to properly store them until spring.

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

Most mushroom pickers prefer familiar and proven mushrooms. For example, white ones are in greatest demand due to their ease of collection and preparation. But you can also pickle other mushrooms for the winter, which have a rather unusual taste. Various types of milkweeds are ideal for pickling: young mushrooms retain their density and are quite easy to pickle at home.

Ingredients for simple pickling of mushrooms in jars for winter

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

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

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

Beautiful and tasty boletus mushrooms are quite easy to salt for the winter and are great for treating friends and guests with such snacks. They do not require quite a long preparation or processing, which allows you to harvest boletus mushrooms at home in any quantity. The following recipe with photos will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them correctly.

List of ingredients for pickling boletus mushrooms in jars for winter

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

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

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

Different types of milk mushrooms are widely used for pickling and pickling. The attractiveness of these mushrooms is that they do not require the use of many spices. Milk mushrooms themselves have an amazing taste, so only salt and pepper will help highlight it. At the same time, pickled mushrooms are perfectly stored in jars or plastic buckets. The following recipe describes step by step how to prepare a delicious winter snack from milk mushrooms and please your family with an unusual addition to regular dishes.

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

• milk mushrooms -1.5 kg;
• salt -75 g.

Photo recipe for pickling milk mushrooms in jars for winter

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

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

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

Beautiful volushka mushrooms are an excellent addition to meat dishes, porridges and fried potatoes. But their pickling must be done very carefully: such mushrooms are considered conditionally edible, and therefore require careful preparation and processing. The following recipe describes step by step how to properly pickle volushki in jars and how they should be stored.

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

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

How to pickle cap mushrooms using the hot method at home - detailed photo recipe

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

Ingredients for the recipe for hot pickling mushroom caps at home

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

Detailed recipe with photos of homemade hot salting of caps

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

Using a cold cooking method works well for a variety of mushrooms. For example, according to the recipe described below with a photo, you can use this method to pickle not only milk mushrooms, but also saffron milk caps or honey mushrooms. True, the salting time in a bucket for the latter is 10-12 days. Therefore, they can be prepared for the winter much faster and transferred to a jar for storage in the basement or refrigerator.

Ingredients for cold pickling mushrooms at home

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

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

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

Fragrant porcini mushrooms are very suitable for pickling and freezing for the winter. But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such preparations can be considered lightly salted. They are great for serving or preparing other dishes.

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

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

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

Having studied the rules for pickling mushrooms cold and hot, you can easily prepare delicious snacks for winter. For work, it is allowed to use milk mushrooms, white mushrooms, and porcini mushrooms. You can also use oyster mushrooms or champignons for quick pickling in winter. To prepare them, it is recommended to choose cold pickling, described for various mushrooms in the above photo and video recipes. They describe step by step how to pickle mushrooms in different ways and how they should be stored. Useful tips and recommendations will help you easily prepare for winter at home and even during extreme cold, pamper your loved ones with original mushroom snacks.

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 preparations take longer 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 course.

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 deteriorate 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!

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:

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 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.

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.

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.

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

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

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

Is it possible to pickle mushrooms in plastic containers?

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

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

Preparatory stage of salting

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

Sorting

The first stage of work is sorting, during which:

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

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

Cleaning

Processing is impossible without the second stage - cleaning the adhering dirt and mucous coating on some types of caps. To do this, just use water, preferably running water. The standing fluid will have to be changed until it becomes completely clean. The least amount of time for cleansing is required for saffron milk caps, which sometimes just need to be wiped.

Slicing

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

Soaking

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

Eg:

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

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

Methods for pickling mushrooms

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

Quick salting

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

Quick salting is not used for long-term storage, but the method is excellent for creating a delicacy in the shortest possible time.

Hot method

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

Cold way

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

To improve the taste the following are also used:

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

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

Dry pickling

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

In a barrel

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

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

Without vinegar

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

Pickling frozen mushrooms

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

Recipes for pickling mushrooms at home

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

Milk mushrooms

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

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

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

Saffron milk caps

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

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

Honey mushrooms

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

Oyster mushrooms

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

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

Butter

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

Salt the butter as follows:

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

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

White mushrooms

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

Chanterelles

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

Gobies

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

Pigs

Because there are several preparatory steps, working with pigs will require some patience. After soaking the mushrooms for a day, you need to:

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

Now the workpieces are transferred to salt water, where they are processed for 35 minutes. Then all that remains is to put the pigs in jars, pour them in, and press them down with pressure. These mushrooms must be salted until fully cooked, at least 1.5 months.

Volnushki

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

Cowsheds

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

Storing salted mushrooms

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