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.

You can pickle mushrooms for the winter using the dry, cold or hot method - it all depends on the type of mushrooms you have.

In our family, we prefer salted “tubular” individuals - boletus, boletus, boletus, boletus, boletus... Therefore - under a happy combination of various circumstances: weather, time, desire and, of course, luck - we prepare just them.

At the same time, you should know that mushrooms, as a perishable product, despite fatigue, must be processed on the day of assembly.

We need to look at each mushroom and check for worms. For preparations, select the strongest and youngest ones. Next, you will have to clean the mushrooms from forest debris (moss, pine needles...) and sand; if you come across any damaged parts, cut them out. For mushrooms such as boletus, remove the slimy film from the cap.

After you have sorted the mushrooms, you will also have to rinse them with cold water, changing it several times.
Then, those larger mushrooms can be cut into several parts, leaving the small ones whole.

It is important to know that in some mushrooms (such as boletus, boletus and boletus) the cut area quickly darkens - it oxidizes in air. To avoid this, after cleaning (or cutting), you need to immediately place them in slightly salted water - this way they will ultimately look more appetizing.

Next, boil the mushrooms in salted water. To do this, bring the water to a boil and add salt, and then put the prepared mushrooms in it. Do not worry if it seems that there is not enough liquid, because when heated, the mushrooms themselves will release juice - they will cook in it for about 20 minutes. The foam that appears must be removed from time to time with a slotted spoon.

If desired, for a better taste, you can add a couple of bay leaves and black peppercorns. As soon as the brine becomes transparent and the mushrooms themselves settle to the bottom, that’s it, this is a signal that they are ready. Place the mushrooms in a colander, draining some of the brine, and set aside for a while - let them cool.

For further salting of mushrooms, choose an enamel (glass, wooden) container: a saucepan is just right.
We line the bottom with dill umbrellas, horseradish and black currant leaves. Add a few cloves of coarsely chopped garlic. Next we transfer the cooled mushrooms with some of the brine, mixed with salt - the brine should completely cover the mushrooms. We cover the surface with scalded gauze, cover it with a circle and (already on it) place a weight (a clean stone, for example).

We leave this entire “structure” in the kitchen. After a few days, foam will appear; remove it periodically. The foam has stopped appearing - we move the pan to a cooler place to “add salt”.

In autumn it is time for quiet hunting. But it’s not enough just to find edible mushrooms, you also need to prepare them properly and stock up for the winter. Fresh frozen, pickled, fried, dried and salted mushrooms. All types of mushroom preparations can be used for preparing breakfasts, lunches and dinners. Delicious salted mushrooms are the pride of the housewife. Not everyone knows how to properly salt mushrooms. Recipes for pickling different mushrooms differ from each other. It is important to know the features so that mushroom preparations are not only tasty, but also healthy.

Mushroom pickling recipes

All types of mushrooms can be salted, but usually lamellar mushrooms are used for this type of preparation: milk mushrooms (black and white), volnushki, saffron milk caps, russula, valui (fists). Depending on the type of mushrooms, you need to determine the salting method. The most common method is cold salting. It is suitable for milk mushrooms and trumpets.

Russula and valui are hot salted. The dry method is considered the most uncommon, so usually. The main types of pickling mushrooms are used by experienced housewives.

Cold pickling

With this method, the beneficial properties, taste and mushroom aroma are best preserved. But there is a drawback: long cooking time. From the start of pickling to the finished type of mushroom suitable for consumption, one and a half to two months pass. It is necessary to strictly follow all stages of cold salting:

Recipe for salting volushkas in a cold way at home

Hot cooking

In this way, mushrooms are salted with bitter juice, which is not removed by soaking. This method also takes much less time. Russula, valui, and honey mushrooms are salted using the hot method. It consists of several stages:

Dry recipe for saffron milk caps

Only saffron milk caps are usually salted this way. They are prepared in a variety of ways: fried, pickled, salted, dried, frozen. They are good in any form.

After salting, saffron milk caps remain crispy and retain their mushroom flavor.

How to properly pickle mushrooms using the dry method:

Pickling mushrooms is also one of the easiest 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 ways to pickle mushrooms - dry, hot and cold.

DRY SALKING

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 SALTED

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 SALTED

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

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.

MANUFACTURING MUSHROOM HOOD

Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used for soups and also as a side dish.

Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and simmered for half an hour. For 1 kg of mushrooms add 0.25 liters of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate container.

Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and poured hot into small jars or bottles. The jars are immediately hermetically sealed and turned upside down with the lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.

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

Selection of mushrooms for pickling

Particular attention is paid to the middle recesses of the caps. For lamellar mushrooms, the caps are separated from the stems. The dirt between the plates is cleaned with a hard brush (even an ordinary toothbrush will do). For boletus with russula, remove the top layer from the caps.

Hot recipes for pickling mushrooms involve pre-boiling the product, hence the name. Prepared mushrooms are placed in salted water, boiled, based on the following data:

• boletus, boletus, boletus, boletus - 15 minutes;
• volushki and russula - 10 minutes;
• chest, chest - 7 minutes;
• valui - half an hour;
• honey mushrooms - half an hour;
• champignons - 15 minutes;
• chanterelles - 20 minutes;
• saffron milk caps - just pour boiling water over them three times.

Recipes for preparing pickled porcini mushrooms for the winter

After this, you can learn how to pickle boiled mushrooms: cool the finished product and place it in a convenient container. Cover with salt; the total mass of mushrooms should account for about 3% salt. Spices with spices - already to taste. Pour in the brine that remains from cooking the product. Peeled garlic with dill umbrellas are placed on top.

You can add vegetable oil if desired. The pickling is stored at zero temperature in a ventilated area. It is ready for use in an average month. Many people prefer to start eating it earlier - it's a matter of taste. Smaller specimens may require less time to pickle.