How to salt traveler mushrooms. Salting various edible mushrooms using cold and hot methods, storing pickled mushrooms

Pickling mushrooms, storing salted mushrooms

Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing.

Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms.

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water).

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

Cold pickling of mushrooms

Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storing salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5-6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.

It is necessary to regularly ensure that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dish. If mold appears, the circle and fabric are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off with a clean cloth dipped in hot water.

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the jars with parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that.

• ...the chemical composition of mushrooms is closer to animal products.
• ...the basis of the nutritional value of mushrooms are proteins, fats, carbohydrates
• ...the share of water is 85-94, and the share of dry substances is 6-15 percent.
• ...in fresh mushrooms the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
• ...rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, aspen mushrooms, morels, and porcini mushrooms.
• ...mushroom proteins are well digestible, and their other nitrogenous compounds are involved in the formation of a special “mushroom” aroma and taste.
• ...sugars and sugar alcohols give fresh mushrooms a pleasant sweet taste.
• ...mushrooms contain animal starch (glycogen) and fiber (fungin).
• ...the total carbohydrate content in mushrooms is 1.0-3.7 percent.
• ...mushroom fiber is close in structure to chitin, so mushroom cells are very strong.
• ...fat in mushrooms is 0.4-0.9 percent.
• ...in boletus, milk mushroom, and chanterelle there is more fat in the cap than in the stem, while in saffron milk cap it is the opposite.
• ...mushrooms contain organic acids, although very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids are found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acid in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
• ...there are no less vitamins in mushrooms than in many berries.
• ...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. Fresh boletus, honey mushrooms and russula contain the same amount as cranberries and lingonberries. The remaining mushrooms are at the level of blueberries in terms of the presence of vitamin C.
• ...young porcini mushrooms contain 10-13 times more vitamin B2 than rye bread, potatoes, and milk. However, as mushrooms age, the amount of B vitamins in them decreases by 2 or more times.
• ... the richest in vitamin B1 are boletus and saffron milk caps (0.07 mg per 100 g of fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, aspen boletuses, russula (0.3-0.45 mg); RR - honey mushrooms and boletuses (9.7-10.3 mg).
• ...mushrooms contain carotene and vitamin D.
• ...mushrooms are rich in iron, copper, sodium, calcium.
• ...mushrooms contain a lot of extractive substances (3.0-5.0 percent). Moreover, most mushrooms have more of them in the stem than in the cap. You can get acquainted with extractive substances by trying mushroom broth. They give food its original taste and aroma. Thanks to their extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. They are used to prepare fragrant fillings for pies.
• ...free amino acids, aromatic and extractive substances contained in mushrooms cause increased secretion of digestive juices, improve appetite and food absorption.
• ...consumption of mushrooms does not lead to the accumulation of excess weight. Doctor's advice is needed only for those who suffer from liver and intestinal diseases.
• ...the nutritional value of mushrooms is characterized not only by their chemical composition, but also by their digestibility. Thus, when consuming 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value of 209 kcal. For comparison: 100 g of rye bread contains 206, 100 g of beef - 218 kcal.

If the snow has melted and mold has appeared in this place - to mushrooms. (We are talking not just about the harvest of mushrooms, but about the abundance of mushrooms in this particular marked place. Mold that appears from under the snow indicates mycelium (aka mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .

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.

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

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

Pickling mushrooms for the winter

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

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

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

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

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

How to pickle mushrooms for the winter in jars

Mushrooms are salted for the winter in three ways:

• Hot
• Cold
• Dry salting.

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

Cold way

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

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

Hot way

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

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

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

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

Oyster mushrooms

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

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

The technology for salting oyster mushrooms includes the following steps:

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

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

Champignon

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

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

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

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

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

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

Honey mushrooms

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

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

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

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

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

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

The cooking technology consists of the following steps:

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

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

Volnushki

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

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

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

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

Salting technology includes the following steps:

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

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

Pigs

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

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

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

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

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

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

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

Milk mushrooms

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

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

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

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

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

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

Saffron milk caps

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

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

How to pickle porcini mushrooms at home

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

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

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

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

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

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

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

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

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

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

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

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

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

Preparatory stage

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

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

Sorting

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

Cleaning

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

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

Soaking

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

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

How to pickle mushrooms?

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

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

Dry

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

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

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

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

Cold

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

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

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

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

hot

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

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

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

Time is counted from the moment of boiling with mushrooms:

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

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

How to store?

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

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

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

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

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