Home Diseases and pests Hot salted mushrooms recipes. How to salt mushrooms for the winter in a cold and hot way: simple recipes

Diseases and pests

Hot salted mushrooms recipes. How to salt mushrooms for the winter in a cold and hot way: simple recipes

offers you an article about salting mushrooms . Salted mushrooms are extremely tasty and deservedly respected in 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 up to the golden wedding" and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for salting mushrooms:

Salted milk mushrooms, mushrooms, chanterelles, greenfinches, chernushki, podgruzdki, whites, volnushki, russula, silverworms, valui, smoothies, violins, rubella, bitters, bbw, ryadovki.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, tubs, low wide boars. If heavily soiled, soak for 3-4 hours in 2-3% saline solution.
Large mushrooms are cut into pieces in diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three methods of salting mushrooms:
dry (for mushrooms and russula); cold with preliminary soaking (for milk mushrooms, podgruzdkov, volvushki, valuey, whites, violins) and hot with preliminary boiling (for all others).
Hot salted mushrooms are 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 the fact that the mushrooms immediately, without "shrinkage", tightly fill the container.
Longer cold canning: 1.5-2 months; mushrooms in this case are hard, crunch pleasantly when chewed; they are stored very well. To remove the bitterness, the mushrooms are soaked in clean water changing it several times. Soak in a cool place. Soaking times for each mushrooms - different... Milk mushrooms, volushki, russula are soaked from 5 hours to a day, and valui, black milk mushrooms, bitter, violin - for 3-5 days. The more valuable mushrooms are thoroughly washed, not soaked or boiled. To do this, the mushrooms are placed in cold water overnight so that adhering leaves, stems, moss, etc. will come off. In the morning, the mushrooms are sorted out, thoroughly rinsed clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of the mushrooms.
It should be remembered that only certain mushrooms are prepared with the help of soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, pigs, stitches, morels are prepared only hot, because when they are cold prepared, severe poisoning with a fatal outcome is possible.
Mushrooms can be salted in enamel and glass containers with a wide "neck" so that you can place a circle with a load. But it is best to use tubs or barrels made of hardwood or spruce.
Barrels containing mushrooms are washed warm water using brushes, soak for 10 - 15 days in a clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 l of water) or juniper.
Salted mushrooms are a ready-made snack, and are also widely used in fillings, salads, etc. They can be rinsed or soaked before use. Well-soaked mushrooms can be fried.
Processing of salted mushrooms into pickled ones is possible.
The most favorable storage temperature for salted mushrooms
from 0 to 4 * C.

Dry pickling of mushrooms:

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

Cold way of salting mushrooms:

With cold salting, the mushrooms are soaked to remove the bitterness. For this, the prepared mushrooms are placed in barrels or hams with a double lattice bottom and a hole for water drainage. Mushrooms are poured cold water, cover with a clean canvas and a wooden circle so that they do not float. For oppression, washed stones from solid 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 lasts 3-5 days. When the mushroom caps do not break, but bend, the soak is stopped: the mushrooms are ready for salting.
The soaked mushrooms are placed with their caps down in 5-6 cm layers, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of the mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which the oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the sedimentation of the mass stops and the maximum filling of the container. Then it is poured to the top with 6% salt solution and corked.
There are also ways of salting.
Soak mushrooms (volushki, russula, milk mushrooms) in cold water for 5-6 hours, rinse the mushrooms only. After that, place the mushrooms in rows in an enamel or glass container with their caps down. Pour a layer of salt on the bottom of the dish, put black currant leaves, cherries, horseradish, dill stalks. 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 black currant leaves, cherries, dill stalks, put a clean cloth, a wooden circle and oppression. After 1-2 days, the mushrooms will settle and give juice. If there is not enough brine, increase the load. If mold appears, then the fabric must be changed, the load must be washed. The mushrooms are ready in 30-40 days. Store in a cool place.
To avoid acidification of mushrooms when soaked in hot weather, salting with preliminary blanching is used: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Blanched mushrooms are ready to eat in 7-10 days.

Hot way of salting mushrooms:

The hot method of salting is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to accelerate their processing. You can boil any mushrooms before pickling, but conditionally edible mushrooms are prepared only in this way, the bitterness is removed faster, they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, then do not boil them in the same solution, they darken and the bitterness is not completely removed from them.
Boil milk mushrooms, russula, valuy, volushki for 20-30 minutes, rinse in cold water, put on a sieve. Put in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Put the load on top. Store cold. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. At more mushrooms are dipped in mesh blanching containers made of of stainless steel, or in willow baskets peeled from bark and boiled in salted (2-3% salt) water for 15-20 minutes. Waves and whites blanch for 5-8 minutes, bitters, valui, violins with especially bitter juice - up to 25 minutes. In this case, the foam must be removed. The blanched mushrooms are discarded on sieves to drain the water. Then the mushrooms are salted in the same way as in the cold method, adding 6% salt by weight of the prepared mushrooms. For 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 bay leaves, 50g dill, 20-30 pieces of cloves and black currant leaves.
Preparation of a semi-finished product for further use.
Porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus, oak, boletus, honey mushrooms until cooked for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used in the future. for pickling mushrooms or cooking fried; in soups, fillings.

=> Pickling mushrooms

Preparing containers for salting

Salting of mushrooms is carried out in glass and enamel dishes with intact enamel, as well as in wooden tubs.

Mushrooms must not be salted in clay pots, since such dishes become unusable under the influence of salts and acids formed during fermentation. In addition, lead can be found in the glaze covering the pottery, which, when dissolved in the brine, will poison the mushrooms. In no case should mushrooms be salted in galvanized tin dishes.

Wooden tubs, both new and used, should be well soaked before the ambassador so that they do not let water through at all. New oak tubs should be soaked for 10-12 days with repeated water changes to remove the tannins contained in oak wood. If this is not done, then tannins can cause blackening of brine and mushrooms.

After locking, the tubs are thoroughly washed with a brush, and then steamed with boiling water mixed with caustic soda (50 g per 10 l of water). It is useful to fumigate washed and steamed tubs while still raw with sulfur for the complete destruction of microorganisms that have settled in the cracks of the walls.

Glass and enamel containers should be thoroughly washed and dried with sufficient high temperature capable of neutralizing microorganisms.

Prepared dishes must be very clean and free from any foreign odors.

There are several ways to pickle mushrooms at home.

Methods for salting mushrooms

Cold pickling fresh mushrooms

They go to cold salting without preliminary boiling the following types: real milk mushrooms, oak, aspen, yellow, black (load white and black); pine and spruce mushrooms; pink and white waves; serushki, as well as some types of russula. You can salt these mushrooms either in a mixture or separately.

The collected mushrooms intended for salting must first of all be sorted out, cleaned of debris, filled with clean water and soaked for several hours so that the adhering particles of debris and dirt get wet. Then the caps should be cleaned with a brush or nylon cloth from adhering dirt and rinsed thoroughly in clean water.

In washed mushrooms, the legs are cut off at a distance of 0.5 cm from the cap, and then placed in the prepared dish with caps down in layers of 6-10 cm, having previously sprinkled a layer of salt on the bottom of the dish. Leaves are added on top black currant, cherries, horseradish, dill stalks. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic). In this case, salt should be taken at the rate of 40-60 g per 1 kg fresh mushrooms.

The mushrooms placed in a bowl are covered with a layer of currant, cherry, dill leaves, on top of which a wooden circle of the appropriate diameter is placed, wrapped in clean gauze, crushed by a load (oppression), best of all with a stone that does not dissolve in brine.

The load should not be made of bricks, limestone or dolomite stone. These materials, under the influence of brine, can partially dissolve and spoil the mushrooms. You can also not use for these purposes metal objects that give rust. If there is no suitable oppression, you can put a saucepan on the circle, and put any weight in it. After one or two days, the mushrooms will settle in the dishes and give juice.

If a large dish is taken for salting, then mushrooms can be added to it, without prejudice to the quality of the salting, gradually, as they are harvested. When the mushroom picking is over and they are all placed in a bowl, on top of them it is necessary to put a layer of currant leaves, cherries and dill stalks in such a way that it completely covers the laid mushrooms. In the event that mold appears on the surface of the brine that has emerged, a layer of leaves will prevent it from penetrating to the fungi.

Mushrooms salted in this way will be ready for consumption 30-40 days after salting. This method gives the best products, while mushrooms are dense in consistency.

Salted boiled mushrooms

In this way, mushrooms containing bitterness or toxic substances: milk mushrooms, bitters, rubella, value, some ryadovki, talkers, cobwebs, pigs, blue-green stropharia, champignons and some russula.

After cleaning and washing, boil the mushrooms in slightly salted water for 20 to 30 minutes. Then drain the water in which they were cooked, and rinse the mushrooms in cold water, discard on a sieve, colander or place in a bag made of rare cloth and hang up to glass the water.

Mushrooms prepared in this way should be placed in dishes (tubs, jars) and salt at the rate of 45-60 g of salt per 1 kg of boiled mushrooms and covered with a wooden circle with oppression. You can add garlic, onion, horseradish, tarragon or dill to mushrooms as a seasoning.

Mushrooms salted in this way can be eaten after six to eight days.

In the same conditions, tubular mushrooms are salted: porcini, boletus, boletus, moss, goat, oak and boletus, boiling for 10-15 minutes.

Salted blanched mushrooms

Milk mushrooms, podgruzdki, volnushki, gray-haired russula, ringed caps and some rows can be salted after preliminary blanching. To do this, peeled and washed mushrooms in a colander or sieve are dipped in boiling water for 5-8 minutes, then quickly cooled, washed in cold water, placed in a bowl and salted at the rate of 40-50 g of salt per 1 kg of mushrooms. Garlic, roots of parsley, horseradish, dill or celery, as well as leaves of oak, currant, cherry are put as a seasoning.

Mushrooms salted in this way are ready to eat in 7-10 days.

Storage of salted mushrooms

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

It is necessary to regularly monitor that the mushrooms are always in the brine, do not float out of it. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dishes.

In case of mold, the circle and the cloth should be rinsed in hot, slightly salted water. Wipe off mold on the walls of the dishes with a clean cloth dipped in hot water.

Video with a recipe for hot salting mushrooms:

Video recipe for pickling milk mushrooms in a cold way:

A simple recipe for salted oyster mushrooms

You can buy common oyster mushroom in the store and pickle it in this way.

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

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

Salting mushrooms for the winter

Unfortunately, mushrooms are products that have a short shelf life fresh, so the harvested crop must be processed faster. Most often they are fried, soup made with them, boiled and frozen. Salting is a great way to preserve these tasty and healthy forest products. Salting can be carried out in containers of any size: in barrels, tubs, cans. In an apartment, the most optimal, of course, will be pickling mushrooms in jars (Figure 1).

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

You can salt almost any mushrooms, pre-sorted by certain types... For example, honey mushrooms with mushrooms, and white mushrooms with white ones. All of them must be fresh and not wormy. Small mushrooms can be salted whole, while larger ones will have to be cut into pieces. And although there are several ways of salting, we will consider the simplest recipe, which even novice cooks can do. So, for salting 1 kg of mushrooms we need: 3 tbsp. tablespoons of salt; Bay leaf; allspice peas - 4-5 pcs.; clove seeds - 2-3 pcs.; horseradish and black currant leaves.

We sort out the mushrooms, putting aside the wormy and crumpled ones. We clean them from lumps of earth, particles of grass and needles. In large specimens, we separate the caps from the legs. For high-quality cleansing, it is recommended to soak the crop in water for a while, and then rinse it under running water.
To remove any possible bitterness, the mushrooms should be boiled a little in salted water. Therefore, we put them in boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
Strain the boiled mushrooms, rinse with cold water and let it drain.
Put 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 oppression on top so that you can see a little brine. If there is very little of it, you can add a little cold boiled water.
We leave them for several days under oppression at room temperature, until foam appears on top of the container. It must be removed, and the ready-made mushrooms are transferred to jars or a saucepan, closing with a lid.

Figure 1. Salting technology

You need to store them in a cool place, because they will be ready for use only after a month. Then they can be used in the form cold appetizer, and as an ingredient for salads, as well as a filling for pies.

How to salt mushrooms in jars for the winter

Mushrooms are salted for the winter in three ways:

Hot
Cold
Dry salting.

The difference between the methods lies in the duration of cooking, and the choice of a particular method depends on the type of mushroom. For example, with the cold method of salting, the readiness of the product occurs in about a month and a half. But the shelf life of such blanks is much longer. Hot salted food will be ready to eat in less than a month. But on taste they are significantly inferior to the previous ones. In addition, hot canned mushrooms do not last as long.

Cold way

This method got its name because during cooking mushrooms do not lend themselves to heat treatment. As a result, they do not lose their natural properties: remain fragrant and crispy. However, it should be noted that cold salting requires careful preparatory work, which consists in multiple soaking of mushrooms with frequent water changes (Figure 2).

Figure 2. Cold method

Mushrooms prepared in an appropriate way are laid out in a clean dish, sprinkled with various seasonings, for example, dill seeds, allspice and black pepper, bay leaves and garlic, and salt. So, for 1 kg of raw materials, you will need 2 tablespoons of salt, but everyone chooses seasonings and their amount to their liking. The last is the layer of spices, which is covered with a small lid on which the load is placed. This is necessary in order for the mushrooms to release the juice and form a kind of marinade. It happens that little juice is released, then the weight of the load is increased or a little cold boiled water is poured into a container with mushrooms. It should be stored in a cool place for about a month and a half. This time will be enough for them to be salted and ready for consumption.

Hot way

Unlike the previous method, hot way salting involves the heat treatment of mushrooms. This, of course, affects their appearance and taste. For example, hot salted products are not so crispy, and their shelf life is much shorter. However, in a city apartment, where there is not so much space, it is much easier to arrange several jars in the pantry than a whole tub. In addition, almost any species can be canned hot, which cannot be said about the cold one (Figure 3).

Just as in the previous case, the mushrooms must be prepared: sort out, peel, wash, cut if necessary. Remember to weigh them before cooking so you know how much salt you need. The proportion remains the same: for 1 kg of mushrooms - 2 tablespoons. salt. Pour the mushrooms with water and add salt, cook them for about half an hour. It all depends on the species, since some of them are tougher and will take longer to cook. You can read about the features of salting of different types below.

Figure 3. Hot salting method

The foam formed on the surface during cooking must be removed. After the required time has elapsed, the mushrooms are removed from the boiling water using a slotted spoon, allowed to drain and cool. Take your time to pour out the brine, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which spices are preliminarily placed to taste. Sprinkle each layer with salt and the remaining spices until the jar is full to the top. The contents of the jars are poured with the brine in which the mushrooms were boiled, and put under oppression for several weeks in a cold place. Subsequently, the ready-made mushrooms can be transferred to other, more convenient containers.

Insofar as different types mushrooms have their biological features, then the process of salting each species carries certain nuances. It is for this reason that it is not recommended to mix different types when preparing them for the winter. The following is a detailed description of the features of the most popular types mushrooms that are found in our forests, as well as advice on salting them.

Oyster mushrooms

Oyster mushrooms are eaten boiled, fried, stewed and salted for the winter. These are rather large mushrooms with a very dense stem, which is not eaten due to its rigidity. Since oyster mushrooms contain a substance called chitin, which is not absorbed by the human body, their preparation requires mandatory heat treatment... That is why oyster mushrooms cannot be salted in a cold way. They need to be finely chopped and cooked at high temperatures.

Figure 4. Salting oyster mushrooms

If you are going to salt 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 cut off their legs. In this case, there is no need to peel off 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 of salt for boiling, 400 g of water for the brine; 2 tbsp salt in brine; 6 peas of black pepper; 6 sheets of black currant; 6 bay leaves (Figure 4).

Oyster mushroom salting technology includes the following stages:

Add salt to boiling water, put prepared oyster mushroom caps. Boil for 7 minutes, put in a colander, cool.
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.
Arrange the mushroom caps in sterile jars, fill with the remaining brine, close with nylon caps.

You need to store the workpiece in a cool place until readiness, which comes in a week.

Champignon

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

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

To salt the 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.

Salting champignons includes the preparation of the mushrooms themselves. They must be thoroughly cleaned so that there is no earth or branches left on the legs or on the caps. After that, you need to rinse them under running water and put in a deep saucepan. 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 that, the mushrooms should be boiled for 7 minutes. Pour the champignons into a colander to drain the remaining liquid, and in the meantime, clean and cut the onion into half rings.

Figure 5. The technology of salting champignons

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

Honey mushrooms

Honey mushrooms, loved by many, can be cooked by frying, pickling and salting, as well as frozen. In this case, you should know that the lower part of their legs is harsh, therefore, it is mainly not eaten, being limited only by hats. Before salting, honey mushrooms must be sorted out, discarding wormy and damaged ones, cleared of earth and foliage. The mushrooms are thoroughly washed in several waters, then the legs are separated from the caps and cut into noodles. Small ones are salted whole both cold and hot (Figure 6).

Since mushrooms are devoid of a peculiar aroma, for salting them you will need spices such as bay leaves, garlic, dill seeds, allspice, currant, cherry, oak leaves. For 10 kg of honey agarics, take: 500 g of salt; 10-20 pcs. bay leaf; 50-60 peas of allspice; a few dill umbrellas

Figure 6. Salted mushrooms for the winter

The cleaned and washed mushrooms are placed in a wide vessel, the bottom of which is covered with salt. Mushrooms are folded with their caps down, alternating with salt and spices until the container is filled to the very top. The container is closed with a lid of a smaller diameter and pressed with pressure to release the brine. The salting is removed 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 after a few days they settle down a little, the free space can be filled new portion honey agarics, supplementing them with salt and spices.

When 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 this can be recognized by the characteristic aroma), the dishes are covered with foil and transferred to a cold room. Honey mushrooms will be ready for use in 5 weeks.

To salt honey mushrooms in a hot way, you will need the same amount of mushrooms and salt as in the previous recipe, as well as 20 g of bay leaves, 200 g of young dill and 150 g of onions.

Cooking technology consists of the following actions:

Already prepared in a known way honey mushrooms are immersed in boiling water and cooked for 20 minutes from the moment of boiling. Moreover, they should be cooked in small batches, changing the water after each batch. The foam formed during cooking is removed.
Boiled mushrooms are taken out of boiling water using a slotted spoon, transferred to a sieve and left to cool.
Do not spread on the bottom of the salting container a large number of spices. On top of them, they begin to lay mushrooms with their 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.
Cover the top layer with a clean cloth, cover with a lid (circle) and put under oppression. In this case, it is necessary to ensure that the mushrooms are always covered with brine, as well as periodically wash the circle and change the fabric.

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

Waves

Although the waves are conditionally edible, they are pickled, dried and salted everywhere in Russia. The main problem when preparing waves, they call them bitter milky juice. Therefore, before preparing any dish from them, the waves must be soaked in cool water for a day, 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 both cold and hot, without fear that they will taste bitter (Figure 7).

Cold-closed waves are aromatic and crispy. To perform salting, you will need the following ingredients: waves - 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 waves 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 press down on top with a press. Then they are poured over with boiled water, laid out in jars, sprinkled with salt on top and covered with horseradish leaves and dill. Above, oppression is again installed to extract juice. Wait approximately one month before being ready.

Figure 7. Harvesting salt waves

Hot salting of the waves will take you a little longer. It is necessary to prepare: a couple of bay leaves, a dozen currant leaves, several umbrellas of dill, two tablespoons of rock salt and one tablespoon of peppercorns - per 1 kg of mushrooms.

Salting technology includes the following steps:

Preparation: at this stage, the waves are cleaned, soaked and boiled for the first time, as described above.
Second brew: The waves are boiled a second time in a brine made from water and spices, within 15 minutes after boiling.
Transfer to cans: the boiled waves are transferred to jars, poured with the brine in which they were cooked a second time, and tightly closed with nylon lids.
Wrapping cans: jars are well wrapped and kept warm until they cool.

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

Pigs

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

For hot salting, 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. Hot salting of pigs includes three stages: preparation, salting procedure, putting in jars and storing them.

At the stage of mushroom preparation, the following steps must be taken:

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

Salting the mushrooms prepared in the above way includes the following sequence of actions:

Boil the mushrooms a second time in salted water for 30 minutes.
Pour the boiling water, rinse the pigs.
The third cooking takes place in salted water for 40 minutes.
Throw the boiled pigs three times in a colander.
Put washed currant leaves and dill umbrellas on the bottom of sterile jars.
Put the mushrooms in jars in dense layers, sprinkling each of them with salt with garlic plates and black peppercorns.
Boil clean water, pour boiling water over the contents of the cans.

Figure 8. Salted pigs for the winter

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

Milk mushrooms

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

We bring to your attention a recipe for cold pickled milk mushrooms. For 1 kg of white milk mushrooms, you should take: large 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.

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

Preparation: The mushrooms are sorted out, the legs are cut off, the caps are thoroughly washed. Large specimens are cut lengthwise.
Mushrooms are placed in a clean bowl, 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.
The bottom of the salting container lined with horseradish leaves. Soaked milk mushrooms are laid on them, caps down, sprinkling the layers with salt and shifting them with spices and leaves.
Mushrooms are covered with a clean cloth, press down on top to release the brine.
After 20-30 days the lower layers of the milk mushrooms will be ready to eat. They should be transferred to sterile jars, closed and stored in a cool place.

In order to pickle milk mushrooms in a hot way, you can use the following recipe (all ratios are for 1 kg of mushrooms):

Figure 9. Salted milk mushrooms in banks

In prepared from 1 liter of water and 2-3 tbsp. tablespoons of salt in a solution, boil the mushrooms for about half an hour, constantly removing the foam. Then you should discard the milk mushrooms in a colander and rinse in running water. Put 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 cloth and press down with pressure, which must be periodically washed in hot water. Take out the container in two days in the cold. It will be possible to consume milk mushrooms after a month.

Ryzhiki

In addition to the original taste and useful properties, saffron milk caps are famous for their excellent gastronomic qualities. These mushrooms can be salted, fried, stewed, pickled. The classic version salting of saffron milk caps is dry salting. For her, you only need salt (1 tablespoon 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 with oppression for the appearance of juice. The mushrooms covered with juice are left at room temperature for several days. After the appearance of a characteristic sour smell, the dish is transferred to a cold, dry place, for example, a refrigerator. Note: To save space, you can put the mushrooms in small sterile jars with lids. In this case, the mushrooms should be poured with the resulting brine so that it completely covers the mushrooms. Mushrooms salted in this way can be eaten after 2-3 days (Figure 10).

Figure 10. Stages of salting saffron milk caps

It is also possible to pickle mushrooms hot. 1 kg of mushrooms is sorted out, washed, cut and poured hot water... Boil for 5 minutes, regularly skimming off the foam. The water is drained, the mushrooms 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 the salting in a cool place, such as a cellar. In a month and a half, the mushrooms will be ready to eat.

How to salt porcini mushrooms at home

Fresh porcini mushrooms have a distinct taste and bright aroma, they are an ideal product both for cooking independent meals as well as quality additional ingredient in more complex dishes. Boletus can be successfully boiled and fried, stewed and baked, dried, marinated and salted. Before salting, rinse the mushrooms in cool water, cut lower part legs, and cut the 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 can be salted both cold and hot. So, for cold pickling for 5 kg of mushrooms, you need to prepare:

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

Prepared mushrooms are spread in slightly salted water (at the rate of 1 tsp salt per 2 liters of water) and heated without boiling. 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. The spicy leaves are sorted out, washed and poured over with boiling water.

At the bottom of the salting container, spread horseradish leaves, sprinkled with salt. Next, they start laying the mushrooms, while at the very bottom they put the largest ones with their caps down. Sprinkle each layer with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add the leaves. The top layer of boletus is covered with gauze and pressed with oppression. Store in a cool place for 40 days until tender. The brine released during this can be drained, and the vacant space filled with new mushrooms. It is recommended to thoroughly rinse ready-made mushrooms in running water before use.

Figure 11. Salting porcini mushrooms at home

You can salt the boletus in jars using the hot salting method. Here's an example of a recipe for filling a 3 liter can. 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, perform salting according to the technology:

Add 2 tbsp to boiling water. salt, as well as all spices. Mushrooms are dipped into the resulting brine and boiled for 15-25 minutes until the brine becomes transparent and the mushrooms themselves settle to the bottom.
Then they should be removed and discarded in a colander, cooled, and the brine left.
The cooled mushrooms are laid out in a jar in layers, shifting each of them scalded currant leaves and sprinkling with salt.
The filled jar is poured with 0.5 l of brine, covered with a plastic lid or gauze and removed to a cold place (for example, a refrigerator).

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

How to salt mushrooms correctly so that they are tasty and stored for a long time, you will learn from the video.

Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any blanks in the store, good housewives still prefer cooking with my own hands... To do this, it is important to know a few nuances: which options are best suited, how best to salt the mushrooms, and which method to choose for this.

Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but salted they are the most delicious and fragrant.

Can mushrooms be salted in plastic containers?

Many people are interested in whether it is possible to carry out salting in plastic dishes. The answer is unequivocal - no. Despite the convenience and availability, it is not worth using it. The reason is the interaction between plastic and brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If cleaner components were used in the manufacture of a basin or bucket, you will see an image of a glass and a fork or the letters PET, PETE. These designations indicate that the container is made of food grade plastic and can be used for food.

Preparatory stage of salting

Before proceeding to salting, you need to prepare everything. At the first stage, the mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort the crop by type. Mistresses claim that the most delicious mushrooms are obtained when several types are mixed. Perhaps this is so, but each individual sample requires a different heat treatment time.

Cleaning

Clean the raw material from dirt. If there are damaged areas, cut them off. Dirt under the cap of the lamellar representatives is easiest to remove with a soft toothbrush.

Slicing

If the hats have big size, it is better to cut them in half. To avoid wasting time, you can simply do this while cleaning.

Soaking

Salting mushrooms

There are many ways to pickle. Each hostess has her own, proven option. Let's take a look at the basic methods of harvesting mushrooms for the winter.

Fast salting

The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, boletus, russula or champignons.

Boil them until tender, salt to taste, use spices, garlic and cover with a weak brine. Leave in jars in the refrigerator overnight, and in the morning the dish can be eaten.