Pickling mushrooms is also one of the most simple ways their preparations. Mushrooms canned in a strong solution table salt, used for soups, side dishes, appetizers, marinades and stewing.

Almost all species are suitable for salting edible mushrooms, including milk mushrooms and trumpet 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 by placing them in a colander and rinsing them by repeated immersion in a bucket of cold water, let it 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 are added. citric acid(based on 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(saffron milk caps, svinushki, smoothies, milk mushrooms, volushki, 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 let it 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 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 the pepper, Bay leaf, 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 for 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 banks 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 and evaporated high fire until a thick syrupy mass is poured into small jars or bottles while hot. 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.

With this method of preparation, the mushroom extract is well preserved for a long time.

Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.

Using mushroom extract as a garnish, up to 10 percent vinegar is added to it, in which a little allspice, black and red pepper, mustard seeds, a few bay leaves and other spices should first be boiled.

The mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.

Step 1: clean the mushrooms.

First of all, the mushrooms need to be sorted, washed and peeled. For convenience, I recommend washing the mushrooms in a basin, changing the water several times, this makes it easier for stuck leaves, needles, small twigs and other forest debris.
When the most difficult and time-consuming stage of pickling mushrooms has been completed, and all the caps and stems have been thoroughly washed and cleaned, cut them. Large mushrooms can be divided into several parts, for medium ones you can simply separate the cap from the stem, and small ones can be left whole.

Step 2: boil the mushrooms.

Pour some water into a saucepan (preferably enameled or with a thick bottom) and add salt. Put the mushrooms there and put everything on medium heat. Bring to a boil, and then cook for 20-25 minutes until the mushrooms are ready. The finished mushrooms will settle to the bottom.
After cooking, remove the pan with mushrooms from the heat and then cool to room temperature.

Step 3: pickle the mushrooms.

Prepare glass jars, sterilizing them in any way convenient for you.
Place some of the spices on the bottom of the prepared jars. Then a layer of mushrooms and again a layer of spices and herbs. This is necessary so that the mushrooms in the jars are evenly saturated with the aroma and taste of garlic, pepper, bay leaves, and so on. Thus, in layers, fill the glass jar up to the hangers. Then use a tablespoon to lightly press the mushrooms on top and drain excess water. Place a bay leaf at the very top, pour vegetable oil into the jars, its layer should be about 5-7 millimeters in height, and seal (but not tightly) the workpieces with lids.
Just in case, if suddenly during fermentation the juice begins to flow out over the edge, each jar should be placed in a strong plastic bag.

Step 4: serve hot salted mushrooms.

Serve hot salted mushrooms as an appetizer, placing them on a separate saucer. Let everyone take as much as they need. Of course, you can prepare various salads with salted mushrooms.
Bon appetit!

Mushrooms pickled hot for the winter should be stored in a cool, dark place, preferably in the refrigerator.

Prepare mushrooms in small jars. This way they take up less space in the refrigerator and you can empty the entire jar at once.

It tastes best when salted this recipe saffron milk caps, honey mushrooms and boletus.

offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly enjoy respect throughout the world. festive table. But, before you start pickling mushrooms, it is very important to know the basic rules for pickling mushrooms. And, if you want to “live until your golden wedding” and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for pickling mushrooms:

They salt milk mushrooms, saffron milk caps, chanterelles, greenfinches, nigellas, podgrudki, whites, volnushki, russula, serushki, valui, smoothies, violins, reds, bitters, plump, rows.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, bathtubs, and low, wide containers. In case of severe contamination, it should be soaked for 3-4 hours in a 2-3 percent saline solution.
Large mushrooms are cut into pieces along the diameter so that greatest length the pieces did not exceed 4-6cm.
There are three ways to pickle mushrooms:
dry (for saffron milk caps and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuevs, belyankas, violins) and hot with pre-boiling(for everyone else).
Hot-salted mushrooms become ready to eat in a few days; they are quite soft and less stable during storage. The advantage of the hot method is not only the speed of processing (the mushrooms are not soaked), but also that the mushrooms immediately, without “shrinking,” fill the container tightly.
Cold canning is longer: 1.5-2 months; In this case, the mushrooms turn out to be hard and have a pleasant crunch when chewed; they are stored very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. Soaking times for each mushrooms - different. Milk mushrooms, volnushki, russula are soaked for 5 hours to a day, and valui, black milk mushrooms, bitter mushrooms, and violins are soaked for 3-5 days. More valuable mushrooms are washed thoroughly, not soaked or boiled. To do this, place the mushrooms in cold water overnight so that adherent leaves, stems, moss, etc. come off. In the morning, sort the mushrooms and rinse thoroughly clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared by soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, svinushki, stitches, morels are prepared only using the hot method, because when they are prepared cold, severe poisoning with fatal outcome.
You can salt mushrooms in enamel and glass containers with a wide “neck” so that you can place a mug with a load. But it is best to use tubs or barrels made of hardwood or spruce.
The barrels in which there were mushrooms are washed with warm water using brushes, soaked for 10 - 15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 liters of water) or juniper.
Salted mushrooms are ready-made snack, and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable temperature for storing salted mushrooms is
from 0 to 4 *C.

Dry pickling of mushrooms:

It is better not to wash the mushrooms before salting, but to thoroughly clean them with a brush and wipe them with a damp nylon cloth. If the mushrooms are washed, then after the water has drained, they are placed with their caps down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkled with dry salt at the rate of 6% by weight of the mushrooms (or 40 g per 1 kg of mushrooms). Then a free-flowing circle is placed in a container filled with mushrooms, and light pressure is placed on it. After 3-4 days, when the saffron milk caps settle and give juice, add fresh mushrooms and salt. Store in a cellar or refrigerator.

Cold method of pickling mushrooms:

During cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barrels with a double lattice bottom and a hole for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, washed stones from durable flint rocks that do not dissolve in juice are used salted mushrooms. The barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, stop soaking: the mushrooms are ready for salting.
The soaked mushrooms are placed caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. Bottom of the vessel and upper layer mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the mass stops settling and the container is filled to its maximum. Then it is topped up with 6% salt solution and sealed.
There are other methods of salting.
Soak mushrooms (volnushki, russula, milk mushrooms) in cold water for 5-6 hours, just rinse the saffron milk caps. After this, place the mushrooms in rows in an enamel or glass containers caps down. First add a layer of salt to the bottom of the dish, put black currant leaves, cherries, horseradish, and dill stems. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40 -50 g of salt. After salting, cover the mushrooms with blackcurrant, cherry leaves, dill stems, put a clean cloth, a wooden circle and pressure. After 1-2 days, the mushrooms will settle and produce juice. If there is not enough brine, increase the load. If mold appears, the fabric needs to be changed and the load washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
To avoid souring of mushrooms when soaking in hot weather, salting is used with preliminary blanching: the mushrooms are placed in a colander in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Cooked mushrooms by blanching are ready for consumption in 7-10 days.

Hot method of pickling mushrooms:

Hot way pickles are also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before pickling, but conditionally edible ones are prepared only in this way; the bitterness is removed faster and they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, do not cook them in the same solution, as they will darken and the bitterness will not be completely removed from them.
Boil milk mushrooms, russula, valui, and volushki for 20-30 minutes, rinse in cold water, and place in a sieve. Place in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Place a weight on top. Store refrigerated. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. At more The mushrooms are placed in mesh blanching containers made of stainless steel, or in willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushkas and whites are blanched for 5-8 minutes, bitters, valui, skripitsa, which have especially bitter juice, for up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms discarded onto sieves to drain the water. Then the mushrooms are salted in the same way as with the cold method, adding 6% salt from the weight of the prepared mushrooms. To undergo lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of semi-finished product for further use.
Boil porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, oak mushrooms, butter mushrooms, honey mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), place in sterilized jars, pour in boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later for pickling mushrooms or cooking in fried; in soups, fillings.

The arrival of autumn is the most favorite time for all fans of “silent hunting”. Armed with long sticks and baskets, mushroom pickers across the country set out to collect their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, boletus mushrooms, saffron milk caps, and red mushrooms allows you not only to eat plenty during the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and tasty recipes for pickling mushrooms at home using hot and cold methods are popular. Such salted preparations are made in small jars, in which they can be stored for more than one winter. You can also pickle “homemade” mushrooms - oyster mushrooms and champignons. Read more about how to pickle mushrooms for the winter with your own hands in step-by-step recipes with photos and videos below.

How to salt milk mushrooms in jars using a hot method - a simple step-by-step recipe for the winter with photos

Pickling mushrooms in jars in a hot way, in particular milk mushrooms, even according to a simple step-by-step recipe for the winter, takes longer and is more difficult than cold. But the taste of mushrooms salted in this way is more intense and rich. Therefore, if you are not afraid of small difficulties, then be sure to master the following simple step by step recipe for the winter with a photo of how to pickle milk mushrooms in jars using a hot method.

Necessary ingredients for salting milk mushrooms in jars using the hot method for the winter

• milk mushrooms
• dill umbrellas
• garlic
• currant leaves
• Bay leaf

Step-by-step instructions on how to hot salt milk mushrooms in jars for the winter

How to properly pickle wild mushrooms for the winter in jars - a quick and simple recipe step by step

Ways to properly salt Forest mushrooms for the winter in jars, there are many, but we further offer one of the fastest and simple options- dry salting. Unlike salting with water, this method does not require special manipulations. In order to properly salt wild mushrooms for the winter in jars in a simple and quick recipe saffron milk caps and russula are best suited.

Necessary ingredients to properly pickle wild mushrooms in jars for the winter using a quick recipe

• saffron milk caps or russula

Step-by-step instructions on how to properly pickle wild mushrooms in jars for the winter using a simple recipe

1. If you have saffron milk caps, then for this method of pickling you don’t even have to wash them. It is enough to wipe the mushrooms with a damp soft cloth to remove all excess dirt. But it’s better to wash the russula and be sure to remove the skin from the caps, as it gives off bitterness when salted.
2. Place a layer of mushrooms (caps down) in a deep container and sprinkle salt on top. For 1 kg of mushrooms you need to take about 40 grams of salt.
3. We alternate layers of mushrooms and salt until we completely fill the selected container.
4. Cover the top layer of mushrooms with gauze folded several times. Place a wide plate or lid on top and apply pressure. You can use full force as oppression. three liter jar, granite stone, etc.
5. We leave the mushrooms under pressure for about 3-4 days. When they release enough juice, transfer the prepared salty snack into clean jars along with the brine and seal with nylon lids.

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

Boletus mushrooms in jars simple recipe It’s easy to pickle below for the winter. The main thing is to properly prepare the mushrooms for pickling so that they do not give off unnecessary bitterness. Read more about how to pickle boletus mushrooms in jars for the winter in a simple recipe below.

Necessary ingredients to pickle boletus mushrooms for the winter using a simple recipe

• boletus - 2 kg
• salt -100 gr.
• currant leaves
• dill
• horseradish leaves
• garlic
• carnation
• Bay leaf

Step-by-step instructions on how to pickle boletus mushrooms in jars using a simple recipe

1. Before you start pickling, it is very important to properly process the boletus mushrooms. To do this, you first need to soak them in water for a couple of hours, then rinse them thoroughly and remove the top layer from the caps and legs. For pickling for the winter, it is best to take small boletus mushrooms, and large specimens should be cut into small pieces.
2. Place a layer of dill umbrellas, currant leaves and horseradish on the bottom of the pan. Add finely chopped garlic, a little cloves, and bay leaf. The amount of spices and herbs must be determined by eye.
3. Place a layer of mushrooms on top of the layer of herbs and spices, sprinkle with coarse iodized salt.
4. Place a layer of herbs and seasonings again, then mushrooms again.
5. Cover the top layer with cloth or gauze. Cover with a lid of smaller diameter and press down.
6. Leave the mushrooms under pressure for 3-4 days, then, together with the brine, pack them in sterile jars and close with lids.

How to pickle mushrooms in jars - a simple and tasty recipe for the winter

Simple and delicious recipe How can you pickle mushrooms in a jar, which you will find below, has a number important features. It is important to follow all of them, otherwise the ready-made salted trumpets may disappoint you with their taste. The subtleties of how you can pickle mushrooms in jars in a simple and tasty recipe for the winter.

Necessary ingredients, how to pickle volushka mushrooms in a jar according to a delicious recipe

• waves
• currant leaves
• dill umbrellas
• coarse salt

Step-by-step instructions on how to pickle volushki in jars using a simple and tasty recipe

1. Before salting, freshly harvested mushrooms must be thoroughly washed and removed from the top layer of skin. Then put the mushrooms in a deep container and cover with cold water for a day. During this time, the water will need to be changed approximately once every 4-5 hours so that the waves do not become sour.
2. Drain the water and place the mushrooms in a colander.
3. In parallel in enamel pan Bring salted water to a boil and add mushrooms to it. Boil for 15-20 minutes over medium heat.
4. Remove the mushrooms from the brine. Place a layer of herbs and spices in a sterile jar, then mushrooms and salt. Fill the jar this way almost to the top.
5. Cover the mushrooms with a horseradish leaf on top and press with wooden skewers so that the brine rises to the top.
6. We wrap the neck of the jar with gauze and send it to a cold place for storage.

How to pickle oyster mushrooms at home using a hot method - step-by-step recipe

Oyster mushrooms are one of the most accessible mushrooms for pickling at home, which are equally well prepared both cold and hot. In addition, they do not require special preliminary preparation with soaking and cleaning. Read more about how to hot pickle oyster mushrooms at home in the step-by-step recipe below.

Necessary ingredients for hot pickling oyster mushrooms at home

• oyster mushrooms
• garlic
• Bay leaf
• carnation
• black pepper

Step-by-step instructions on how to hot pickle oyster mushrooms at home for the winter

1. We wash the oyster mushrooms under running water and divide the bunch into individual mushrooms. We cut especially large specimens into small pieces.
2. Boil the mushrooms in salted water for about 15 minutes after boiling.
3. Separately, make the brine: for 2 liters of water, 200 grams of coarse salt, spices and herbs to taste. Bring to a boil and boil for literally 5 minutes.
4. Place oyster mushrooms in sterile jars and fill with hot brine.
5. Seal with lids and place in a cool place for a week, after which the pickles are ready to eat.

How to pickle porcini mushrooms for the winter in jars using a hot method - a simple step-by-step recipe

Porcini mushrooms are ideal for hot pickling in jars at home. Especially if you use such a simple and tasty recipe as step by step option below. It describes in such an accessible way how to pickle porcini mushrooms in jars in a hot way for the winter that even inexperienced housewife.

Necessary ingredients for salting porcini mushrooms in jars for the winter in a hot way

• porcini mushrooms - 2 kg
• salt - 4 tbsp. l. with a slide
• cloves - 2-3 pcs.
• garlic - 1 head
• coriander to taste

Step-by-step instructions on how to pickle porcini mushrooms for the winter in jars using the hot method with your own hands

1. Wash the mushrooms and carefully remove the top layer. Cut into equal sized pieces.
2. Peel the garlic and cut into thin slices.
3. Bring salted water to a boil and after 3-5 minutes add chopped porcini mushrooms.
4. After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook the mushrooms for 15 minutes.
5. Approximately 5 minutes before the end of cooking, add spices and, if necessary, increase the amount of salt.
6. Place the porcini mushrooms in sterile jars, alternating mushroom layers with garlic layers.
7. Pour the hot brine, strained through cheesecloth, over the mushrooms and leave to cool.
8. Cover the jars with lids and store in a cool, dark place.

How to pickle milk mushrooms at home in a cold way - step-by-step recipe, video

From the following step-by-step video recipe You will learn how to pickle mushrooms at home in a cold way using the example of milk mushrooms. This method is also suitable for pickling champignons, oyster mushrooms, saffron milk caps, porcini mushrooms, and boletus mushrooms. But it is better to prepare honey mushrooms and honey mushrooms for the winter in jars using the hot salting method. Learn more about how you can pickle milk mushrooms at home in a cold way using a simple recipe in the video below.

For some, the arrival of autumn is a sad event: the days are getting shorter and it’s getting colder. Some, on the contrary, look forward to this time of year to enjoy its colors and gifts. Most people who like to pick and eat mushrooms fall into the second category. They know that the most productive time is September. Gourmets anticipate how they will enjoy it in advance. Salted mushrooms, for which every housewife has a recipe and in more than one version, pickled, fried and stewed, are always welcome guests on the table. And, of course, these gifts of the forest are harvested for future use, for the winter. Salted mushrooms are not the easiest recipe: you will have to tinker with it. However, the result is worth it. So, salted for the winter.

A little about security

In all families where walks through the autumn and summer forest are a tradition, children with early years They suggest that not all mushrooms are healthy. However, it would not be amiss to remind you of this. Many edible species mushrooms have “doubles” that lead to serious poisoning. Therefore, it is better to spend your first mushroom hunting trip in the company of an experienced friend.

Forest products traditionally used for food also require serious consideration. Almost every recipe for pickled mushrooms for the winter begins with recommendations for pre-treatment products: soaking or cooking. These points should not be skipped under any circumstances! Mushrooms, even completely edible ones and growing in a well-known place, perfectly accumulate harmful substances.

Preparatory stage

Sorting is where salted mushrooms begin. Cooking recipes first of all call for sorting out the forest “prey” and dividing it into types. Different varieties mushrooms tend to require slightly different processing, so it’s best not to mix them. Then everything is cleaned of debris and dirt in running water.

The next stage is soaking. There are different recommendations in this regard. In some cases, it is allowed to omit this step (for example, when preparing salted porcini mushrooms). The recipe for preparations from the gifts of the forest, characterized by bitter milky juice (svinushki, bitters and others) always involves soaking them for 3-5 days or even boiling them. It is necessary to keep trevulushka, valui, whitefish, and milk mushrooms in cold salted water for about three days. In this case, it is necessary to keep the mushrooms under pressure in a place where the temperature is maintained at a low temperature. The water must be changed at least twice a day. To prevent the mushrooms from turning sour, it is recommended to add salt to the solution - approximately 3% of the weight of the main product.

Two methods

There are two options for how to cook salted mushrooms. Recipe cold billet involves pre-soaking forest gifts according to the principles described above. Hot method It starts with boiling the mushrooms. For the first method, milk mushrooms, volnushki, russula, valui, violins, white mushrooms, and saffron milk caps are suitable. Almost all other mushrooms are salted hot.

(cold method)

Fragrant and bright saffron milk caps are the favorites of many gourmets. To pickle them, the following ingredients are used per kilogram of mushrooms:

black currant leaves - 20 g;

salt - 40 g;

bay leaf - 2 g;

allspice - 4 peas.

The saffron milk caps are cleared of debris, placed in a colander and doused with boiling water twice. Then they are washed in running water. Spices are placed at the bottom of a suitable bowl, and mushrooms are placed on top of them with their caps facing up. Each layer (5-6 cm) is sprinkled with salt; currant and bay leaves and a couple of peppercorns are also added on top. The mushrooms are covered with a clean piece of cloth, on which a lid is placed (wooden or enamel with the handle down, it should fit freely into the dish). A pressure is placed on it, for example, a washed and scalded stone (not brick or limestone!), wrapped in gauze. You should not use metal objects as cargo.

After two to three days, a brine should appear above the pressure. If this does not happen, the load must be increased. Every 2-3 days, the excess brine is drained until the mushrooms are completely compacted.

You need to store saffron milk caps in a cool place, about twice a week you need to change the fabric and wash the wooden board or lid.

Not only for saffron milk caps

You can cook other salted mushrooms in a similar way. The recipe is suitable for milk mushrooms, white mushrooms, and russula. For the former, the same amount of salt is retained. For volushkas and russula, take a little more - 50 g.

Ryzhiki can be eaten after 10-12 days. Other types of mushrooms require longer salting: milk mushrooms - 30-40 days, trumpets - at least 40.

hot cooking recipe

The second pickling option involves boiling the main ingredients. This is the method most often used to prepare porcini mushrooms for the winter. For one kilogram take:

salt - 2 tablespoons;

bay leaf - 2-3 pieces;

black currant leaf - 2-3 pieces;

cherry leaf - 4-5 pieces;

black pepper - 4-5 peas;

dill - approximately 5 g;

cloves - 3 buds.

Before you need to prepare (calculation of ingredients is given specifically for prepared mushrooms). They are cleared of debris, the caps are separated from the stems (either just the caps are salted, or the caps and stems are salted separately). Large parts of mushrooms are cut to the size of small ones. Water is poured into the pan at the rate of half a glass per 1 kg of prepared forest products. Pour all the salt into the liquid and let the mixture boil. Then mushrooms are dipped into it. Cook them for about 30 minutes, stirring constantly to prevent burning. After all the foam has been removed from the broth, you can add spices.

It’s easy to tell when the mushrooms are ready: they begin to sink to the bottom, and the brine becomes clear. After finishing cooking, the caps or stems need to be cooled. To do this, it is convenient to throw them into a large container. Then the porcini mushrooms are transferred to the prepared container, filled with brine and closed. Liquid should not be more than 1/5 of the mass of the main ingredient. Porcini mushrooms are ready in about 40-45 days.

Nuances

You can also pickle other types of mushrooms using the hot method. Depending on the variety, the cooking time from the moment of boiling varies:

greenfinches - 5-8 minutes;

milk mushrooms - 5-10 minutes;

boletus and boletus - 20-30 minutes;

russula and volushki - 10-15 minutes;

honey mushrooms - 25-30 minutes;

valui - 30-35 minutes;

The saffron milk caps are not boiled, but only doused with boiling water two or three times.

Almost all mushrooms can be eaten after 40-45 days. Valuis take a little longer to prepare: they need to be aged for about 55 days.

Spin

There is a method known to many housewives by which more long term You can save salted mushrooms. Recipes for preparing them for the winter include preserving them. Already prepared mushrooms transfer to a saucepan along with all the liquid and put on fire. Bring the mixture to a boil (don’t forget to stir!). After this, the hot mushrooms are immediately placed in sterilized jars and covered with lids. The container is placed in a pan of water and left to boil. Half-liter jars are sterilized for 12-15 minutes, liter jars for 15-20. It is important to note that the brine should be approximately 20% of the mass of the mushrooms. If it is less, it is necessary to increase the volume of liquid. 1 tablespoon of salt is dissolved in a liter of water, and the jars are topped up with this mixture.

Salted mushroom dishes: recipes for caviar and salad

Mushrooms prepared using one of the described methods are good both in winter and summer, both on their own and as an element variety of dishes. For example, they are ideal for hearty salads, which are especially relevant during the cold season. Before preparing any dish, if necessary, salted mushrooms are soaked or washed.

For salad with tomato dressing you will need:

salted mushrooms - 0.5 kg;

garlic - 2 cloves;

tomato paste and vinegar - one tablespoon each;

vegetable oil - 50 ml;

green onions, dill, parsley.

Tomato paste is beaten with vinegar and oil. Chopped garlic and herbs are added to the mixture. Mushrooms are cut into strips. They are then mixed with the sauce.

You can prepare another salad with salted mushrooms. The recipe includes 100 g of pickled cucumbers, carrots, beets, potatoes and cabbage per 300 g of harvested forest products, as well as 50 g onions, 50 ml vegetable oil, sugar, salt and parsley. Vegetables (carrots, beets and potatoes) need to be boiled, peeled, cut into cubes, and shredded cabbage. Onions are cut into half rings, pickled mushrooms and cucumbers into slices. The ingredients are mixed and seasoned with oil. Salt and sugar are added to taste. Ready dish garnish with parsley.

No less popular is caviar made from salted mushrooms. Its recipe is also quite simple. For 300-350 g of mushrooms, take one onion, salted or pickled cucumber. You will also need:

vegetable oil - 2-3 tbsp. l.;

mustard - 1 tsp;

vinegar (5%) - 2-3 tbsp. l.;

salt and pepper.

Mushrooms can be chopped or minced. To them you need to add finely chopped onion and cucumber. Then the mixture must be seasoned with oil and mustard diluted in vinegar. After this, the caviar is salted and peppered, mixed thoroughly and served. If desired, you can add greens to the dish.

Salted mushrooms are a recipe that requires careful preparation of ingredients and a lot of time, so not all housewives decide to make such preparations. However special taste And spicy aroma This dish is well worth the effort.