How to salt mushrooms in jars for the winter in a hot and cold way: better recipes for cooking mushrooms. How to prepare salted, pickled, fried mushrooms for the winter. Detailed Recipes

Pickles from mushrooms are a real delicacy for the royal table, rich in vitamins and biologically valuable substances. This preparation for the winter breathes with the aromas of healing needles and delicious spices. There are 3 main ways to salt mushrooms at home - cold, hot and dry. Let's consider each in more detail.

Pickle from strong young small-sized mushrooms grown in a pine forest is the best palatability and appearance. Such a preparation with a delicate taste completely retains the shape of appetizing dense mushrooms. Spruce mushrooms with a finer texture have a more pronounced resinous aroma. They break more easily, and in salting their taste is a little sharper.

To salt mushrooms mushrooms, one should collect strong, not damaged, not wormy fruiting bodies and process them on the same day as the harvest of bright red, greenish-copper, striped mushrooms is brought from the forest.

Preparing mushrooms for pickling

If wormy and spoiled specimens are still found among the harvested crop, they must be removed. The remaining mushrooms are carefully freed from lumps of forest soil, fallen needles, blades of grass and other contaminants.

Large fruiting bodies will need to be cut into 2 or 4 parts so that the pulp is probably salted. In the process of salting, the mushrooms must be placed under oppression, so that the cut mushrooms will naturally lose their shape. However, the taste is practically not affected.

The further method of processing depends on how to salt mushrooms mushrooms. If it is supposed to be salted in a cold or hot way, after cleaning they must be washed under running water. If dry salting is planned, it is not necessary to wash the mushrooms, just wipe it with a slightly damp cloth.

Cold pickling method

For strong mushrooms of small size, salting mushrooms in a cold way is especially good. With this variant of harvesting, the fruiting bodies are laid out in layers in a prepared container, sprinkled with spices and salt, and then pressed under pressure.

Remember that bricks, lime or dolomite stones and metal objects should not be used as oppression. Due to contact with brine, they can partially dissolve, which will lead to damage to the workpiece.

This is how glass jars are filled in which the pickle will be stored, or fruit bodies are first salted in an enamel pan, and then laid out in jars. Consider a more convenient "pan" method of salting mushrooms for the winter.

For a kilogram of selected fresh mushrooms you will need:

• table salt (not iodized) - 50 g (two tablespoons without top);
• garlic - 3 cloves;
• dill - a few branches;
• carnation - 4 inflorescences;
• horseradish - 1 sheet;
• oak leaves, currants, spruce and heather twigs.

Cooking:

1. Dry the washed, peeled fruit bodies on a towel, cut off the caps from the legs, leaving no more than 0.5 cm.
2. Prepare an enamel pot: wash thoroughly and dry with sufficient high temperature to get rid of microorganisms (jars that will be used to store pickled mushrooms for the winter should undergo a similar procedure).
3. Pour a little salt on the bottom of the pan, cover with half a sheet of horseradish, oak leaves, currants, sprigs of spruce (this will additionally protect the workpiece from damage).
4. Sequentially lay out layers of mushrooms, sprinkling each with salt and spices. Lay the middle, as well as the topmost salted layer with leaves and needles, cover everything with the remaining half of the horseradish leaf. Place on top, wrapping a clean gauze, a plate or a wooden circle of a suitable size and load it with oppression - a jar filled with water, or a heavy stone that does not dissolve in brine.
5. Leave the workpiece in a cool place at a temperature not lower than 0 ºC and not higher than 6 ºC for 2-3 weeks. During this time, the mushrooms will settle, release juice, salt and soak with spices. Then they can be laid out in prepared jars, closed with boiled lids (you should not use rolling lids for this type of blanks) and put away for storage.

Happy owners of oak barrels salt mushrooms in a cold way and store them right in this container, proven for centuries.

Hot pickling method

The principle of layered laying, sprinkled with salt and spices, is preserved here. However, unlike the cold method, the fruiting bodies are not only pre-washed, but also boiled.

To hot pickle 1 kg of mushrooms, you will need:

• table salt - 50 g (two incomplete tablespoons);
• currant leaf - 6 pieces;
• bay leaf - 10 pieces;
• garlic - 3 cloves;
• allspice - 10 peas.

Cooking:

1. Boil the peeled washed mushrooms in boiling water for 3-5 minutes, removing the foam.
2. Throw in a colander, let the broth drain, and cool the fruiting bodies.
3. Put the mushrooms in layers in a suitable container, salt and sprinkle each level with spices.
4. Cover the mushrooms with a continuous layer of currant and cherry leaf with dill stalks (when mold appears, such a cover will protect the mushrooms from contact with it), then cover with gauze folded in half, and place a plate with oppression on top.
5. Keep in a dark ventilated place with a temperature of 4 to 6 ºC (the temperature should not fall below 0 ºC).

The main indicator of the quality of such a workpiece is the color of the brine. If it's tan, it's ok. Grey colour- a sign of the development of mold fungi and spoilage of pickles.

Salting mushrooms in a hot way is suitable for both medium-sized whole and large cut fruit bodies. At the same time, mushrooms can be tasted after 4-6 days.

Dry salting method

In this version of salting mushrooms at home, the taste and aroma of natural mushrooms are preserved to the maximum. The recipe for salting mushrooms in a dry way is extremely simple: you will need carefully peeled mushrooms, salt - about 50 g per kilogram of mushrooms and seasonings (you can do without them).

Fruit bodies, without washing, are placed with their hats up in a container for harvesting in layers, generously sprinkling each with salt. new level. Spices are placed at the bottom and on top of all layers. Then it is traditionally covered with a wooden circle, a load is placed on top and the workpiece is placed in a cool place.

As it settles and salts out, you can add fresh layers from above, also sprinkling them with salt and, thus, salting mushrooms for the winter in several successive portions.

The term of readiness for the dry method of salting is from 2 to 3 weeks. It is necessary to store such salting without removing oppression.

Storage rules for salted mushrooms

With any salting method, prepared mushrooms are stored in a well-ventilated dark place at a temperature of +4 to +6°C. If it gets warmer, the mushrooms will start to sour and spoil.

Storage containers should be glass, enameled or oak. In this case, the brine should completely cover the salted mushrooms. When it evaporates, you can add cooled boiled water. In capacious enameled and oak containers, the workpiece is stored under oppression. To protect the mushrooms from dust, the container in which the mushrooms are salted can be covered with clean, double-folded gauze.

Under such conditions, the optimal shelf life of a salted workpiece is six months; this is more than enough for the entire winter season.

Redheads usually grow in large groups. During the mushroom season, connoisseurs of such “deposits” find them in an amount sufficient for abundant seasonal harvesting. Knowing right ways pickling these delicious mushrooms, lucky pickers will be able to delight households and guests with delicious treats all winter.

Mushrooms are mushrooms that grow in abundance in our forests from July to September. They have a characteristic color of yellow-pink or orange-red tones.
Ryzhik has long been considered valuable food product rich in protein and minerals. They are easily absorbed by the human body and are used by vegetarians as the main source of protein food.
Cooking them different ways. One of the most common is their salting.
Let us consider in more detail several popular options for salting a forest delicacy.

Salting mushrooms in a hot way is the longest in time. It is based on the heat treatment of the product. Its main advantage is that for salting you can take any kind of mushrooms, not even fresh ones. Another plus is that you do not need to select mushrooms by size. Absolutely all available samples will be used.

You will need:

• Ryzhiki - 5 kg;
• Table salt - 250 g;
• 10 dried cloves;
• Black currant - 50 g of leaves;
• Garlic - 2 teeth;
• Black pepper - 10 peas;
• Bay leaf - 10 pcs.

How to salt mushrooms:

1. We sort through the mushrooms, get rid of wormy specimens. We clean, especially large samples are cut into several parts. We put a pot of water on the stove, heat the water.
2. Pour mushrooms into boiling water. Make sure that the water completely covers the mushrooms. A couple of minutes you need to let the mushrooms boil at maximum heat. Cook for another three minutes, along the way remove the resulting foam with a slotted spoon.
3. Drain the boiled mushrooms through a colander and cool to normal temperature.
4. We fill the prepared containers for salting with mushrooms. It is better to spread them with caps up for a more even salting. Carefully salt all layers in turn, sprinkle with prepared seasonings: bay leaf, currant leaf and other spices.
5. After filling the container, you need to put oppression on it. A large plate with a three-liter jar of water placed on it is quite suitable. We cover the salting container with several layers of gauze or napkins and place oppression on top. As oppression, an ordinary plate, correctly selected in diameter, is quite suitable.
6. The finished container should be stored for six weeks in a room with a temperature of 0 to +7 degrees. A cellar or basement is quite suitable, in extreme cases - the lower shelf of the refrigerator.
7. We periodically look at the process and monitor the color of the brine. It should have a brown color throughout the cooking period. The appearance of a black color of the brine will mean spoilage of the product.
8. After a month and a half, it is quite possible to start tasting the delicacy.

Salting mushrooms in a cold way

Perhaps the most common and popular way to cook salted mushrooms. It is suitable for winter pickling and long-term storage. Its advantage lies in the preservation of all nutrients and vitamins in the final product. It is also attractive to many due to the absence of the stage of heat treatment of mushroom raw materials.

You will need:

• Ryzhik - 2 kg;
• Black currant - 40 g of leaves;
• Table salt - 100 g;
• Fragrant black pepper - 30 peas;
• Garlic - 4 teeth;
• Bay leaf - 20 pcs.

How to salt mushrooms in a cold way:

1. We clean the mushrooms, rinse with cool water. Dry on a towel.
2. Cooking dishes for salting mushrooms. We choose for these purposes a large pan with an enamel coating, a wooden barrel or a glass jar.
3. We put spices on the bottom, add salt to them.
4. Mushrooms are laid with hats up, sprinkle them with plenty of salt.
5. We cover the container with gauze and set oppression. After 5-6 hours, when the mushroom mass settles a little, it is worth putting an additional batch of mushrooms into the container to compact the mixture.
6. Salting mushrooms at home requires a temperature not higher than +20 degrees. Every few days you need to change the used gauze for fresh.
7. After two weeks, the mushrooms are distributed in clean glass jars and sent for storage. The mushrooms prepared by this method are quietly stored for more than two years.

How to cook saffron mushrooms

This method does not use water, and the main emphasis is on thoroughly cleaning the mushrooms. No spices are needed for him, except for salt. This method is good for camelinas, as they usually grow in a ventilated and clean environment. For other mushrooms, it is unlikely to be suitable.

You will need:

• Ryzhik - 1 kg;
• Salt - 40 g.

How to pickle mushrooms for the winter:

1. We carefully clean the mushrooms from debris, scrape the legs, refresh the cut and clean the damaged edges.
2. We place the peeled mushrooms in layers in a bowl and sprinkle each of them with salt. We put oppression on top.
3. Due to the lack of spices, mushrooms do not lose their unique aroma and taste, and they can be tasted after 10 days.
4. Good canned mushrooms will come out of this blank. First you need to steam the glass jars, then move the mushrooms into them and, to top it off, fill with brine. Next, the jars are rolled up with a lid and sterilized for 30-60 minutes.
5. Storage requires a cool, ventilated place with a temperature of 0 to 7 degrees above zero.
6. It is important to ensure that the jars do not run out of brine. You can add chilled boiled water as needed.

English recipe for salted mushrooms

Fast cooking method. After a few hours, the dish is ready for tasting.

You will need:

• Ryzhik - 1 kg;
• Dry red wine - 100 ml;
• Olive oil - 100 ml;
• Table salt - 20 g;
• Sugar - 20 g;
• Dijon mustard - 20 g;
• Onion - 1 pc.

Salting mushrooms mushrooms:

1. Blanch the mushrooms in salted water for about five minutes. We remove the water. Wash the mushrooms in cold water and cut into chips.
2. Pour wine, olive oil into a saucepan, add salt, sugar, cut into rings onion, Dijon mustard.
3. Add the mushrooms to the boiled mixture, cook for another 5 minutes.
4. The resulting mushroom mass is placed in a jar and put in the refrigerator.
5. The resulting dish, which is often called mushroom caviar, is ready for tasting in two hours.

Salt mushrooms recipe

This method can be recommended to those gourmets who wish to taste pickled mushrooms immediately and do not want to wait weeks or months. In addition to speed, a huge plus of this method are fully preserved positive properties product.

You will need:

• 1 kg of fresh small mushrooms;
• Table salt - 100 g.

Salted mushrooms recipe:

1. We clean the mushrooms and put them caps down in a glass dish.
2. Sprinkle each row generously with salt. Mushrooms should be completely covered with a salt layer.
3. When a brownish brine appears, we wait about two hours. And then you can immediately put them on the table. They retain their natural savory taste and bright, rich color.
4. Do not overexpose mushrooms with this method of salting for more than two hours. They run the risk of becoming too salty.
5. Mushrooms salted with sweat by this method must be consumed as soon as possible. They cannot be stored for more than a few days.

How to salt saffron mushrooms

An old Russian recipe for pickling mushrooms, proven for decades. Based on the book of a famous Russian chef, author of numerous culinary publications.

You will need:

• Ryzhik - 10 kg;
• Salt - 0.5 kg;
• Black currant - 200 g of foliage;
• Oak leaves - 200 g;
• Cabbage - 200 g of foliage;
• Black pepper - 20 peas;
• Dill - 200 g of stems.

Salting mushrooms for the winter:

1. Preparing a barrel for salting. Pour salt into the bottom of the barrel. Mushrooms mushrooms are placed in rows so that the mushroom caps look down. Top each row with salt.
2. Also between the rows lay out the stems of dill, oak and currant leaves. Throw in the black peppercorns.
3. A round wooden lid is placed on top of the barrel, and oppression is placed on it.
4. About a week later, after the mushrooms settle a little and the brine appears, you need to drain it and add more mushrooms. So repeat several times so that the mushrooms are packed as tightly as possible in the barrel.
5. On the top row, you can put several cabbage leaves. Then they can be used to make delicious cabbage rolls.
6. A barrel completely clogged with mushrooms and seasonings must be corked and put on ice or in a cellar. Mushrooms will turn out perfectly vigorous.

How to salt mushrooms in bottles

One more old recipe, described in detail in fiction. Since mushrooms always grow in flocks in the forest, in addition to large adult specimens, small and very tiny mushrooms will always come across. In the forests of the Volga-Vyatka region, it has long been invented original way pickles of similar mushrooms. Its meaning lies in the fact that only those mushrooms that will crawl into the narrow neck of the bottle will go into salting.

You will need:

• Small mushrooms - 200-300 g per bottle;
• Salt - 30-40 g.

How to salt mushrooms recipe:

1. We select mushrooms the size of a five-ruble coin or less. We wash mushrooms in cool water, if necessary, clean from the soil.
2. We push the mushrooms one by one into the bottle, after rolling each one in a plate with salt.
3. Pour the rest of the salt into the bottle. We keep the mushrooms in the cold for a while until astringency appears in the aroma.

Thus, both in the literature and on culinary sites on the Internet, you can find many recipes for making salted mushrooms. One way or another, they all come down to three main methods of salting: cold, hot and dry. The variety of recipes is due either to local traditions or the use of original seasonings and spices. The salting technology in all recipes will in any case refer to one of the three main methods.

Almost in any Russian forest you can find a mushroom mushroom. Collection starts in July and ends in September. Yellow with a pink tint or orange with red specimens are valuable for proteins and the presence of minerals.

You can prepare an easily digestible product using a variety of recipes. Among them are many methods on how to salt mushrooms mushrooms.

Hot pickle way

Hot technique involves heat treatment. Even stale raw materials can be used. The size of the mushrooms does not matter, both small and large ones are salted.

To salt mushrooms in a hot way, you will need to prepare: 5 kilograms of mushrooms, a glass of salt, 10 dried cloves in buds, 50 grams of blackcurrant leaves, 2 garlic cloves, 10 bay leaves and 10 black peppercorns.

To learn how to properly salt mushrooms, you need experience and the ability to properly prepare everything. Mushrooms are sorted out, wormy specimens are thrown away. Carefully clean the caps and legs of mushrooms. Each large sample is cut into pieces. When water boils on the stove in a saucepan, it will be necessary to pour forest gifts into it, which should be completely covered by the liquid. On the maximum fire mode, mushrooms boil for 2 minutes. It should be cooked for an additional 3 minutes, during the process, foam must be removed with a slotted spoon. Boiled products should be thrown into a colander, drained of all liquid and cooled mushrooms to room temperature.

Mushrooms are laid out in jars so that the hats look up. This condition allows you to get a uniform salting. Each layer of mushrooms is alternately salted and sprinkled with a mixture of seasonings. When the containers are full, they require laying oppression on top of them. For pressure, you can take a large plate and put it on it. three-liter jar water. Under the oppressive weight, it is better to put several layers of gauze or napkins.

Finished products can be stored in a cool one and a half months. It is better to remove the containers in the cellar or basement with temperatures from 0 to "plus" 7 degrees. It is allowed to put a jar of mushrooms on the lower refrigerated shelf. During storage, product supervision is required. The color of the brine should be brown throughout the entire period. The damage to the product will become clear by the black color of the liquid. When a month and a half expire, you can taste mushrooms.

Cold preparation method

For preparing winter snacks and long-term storage it is better to use a cold technique without heat treatment. This is an example of how to salt mushrooms at home quickly. The method allows you to save all nutrients and vitamin composition of mushrooms and after salting.

Before salting mushrooms in a cold way, you should arm yourself with two kilograms of mushrooms, 40 grams of blackcurrant leaves, 100 g of table salt, 30 peas of allspice black pepper, 4 garlic cloves and bay leaf in the amount of 20 pieces.

Mushrooms should be cleaned and washed in cold water, dried on a towel. They choose what they salt and preserve the mushrooms in, so that the container does not oxidize. Salted mushrooms in glass jars or enameled pans. You can use a wooden barrel. The bottom of the dish is sprinkled with spices and a pinch of salt. Mushrooms are laid so that the caps lie side up, they should be well salted, covered with gauze on top and an oppressive vessel or heavy lid should be installed. The workpiece is left for 5 or 6 hours.

After the mushroom mass settles, more forest raw materials are added until the mixture thickens. You need to preserve mushrooms at home at a temperature of 20 positive degrees, it should not be warmer. Used gauze changes after a couple of days. How much to salt mushrooms depends on the chosen technique. With cold preservation, two weeks is enough, and in order for the fungi to be saltier, it is permissible to hold them for a few more days. Salted mushrooms are laid out in clean glass jars. Cold salted mushrooms are stored for 2 years or longer.

Some housewives will wonder if it is possible to make mushrooms very salty by using more table salt? Experienced chefs have a recipe for this: a saucepan of the required size is filled with pure raw materials, which are thickly salted (about 100 grams of salt per kilogram of mushrooms) with the addition of spices to taste. Everything is mixed and salted again. The saucepan closes. The mixture is infused for about two hours, the longer, the more salty the mushrooms will turn out.

Simple cooking mushrooms in the winter

This is a waterless method when the mushrooms are cleaned very carefully. Camelina habitats are located in ventilated and clean areas, so a simple method without using water will work for them. For a kilogram of mushrooms, 40 grams of table salt will be required. Before you salt mushrooms for the winter, you need to look at them and remove the garbage. The legs should be scraped, the cut freshened, and the places where the mushrooms have deteriorated are cut off.

The cleaned products are stacked layer by layer in a container. All layers are sprinkled with salt. From above they press oppression. Spices are not present in the products; mushrooms retain their unique taste and aroma. Ten days are enough for salting, you can treat yourself to pickles. To pickle mushrooms, they prepare glass containers into which mushrooms are moved and brine is poured. Each jar is rolled up and sterilized for 30 to 60 minutes.

Winter blanks should be stored in a cool and ventilated place at zero or no higher than “plus” 7 degrees. If the brine in the containers has noticeably decreased, the jars are topped up with chilled boiled water.

Salting according to an English recipe

Among the methods of how to salt mushrooms, a quick one stands out English way. For him you will need: a kilogram of mushrooms, half a glass of dry red wine, half a glass olive oil, 20 grams of salt and sugar, 20 grams of Dijon mustard and one onion.

Salt the water and blanch the mushrooms in it for five minutes. After the water is drained, the mushrooms are washed cold water and cut into strips.

In a saucepan, olive oil is mixed with wine, salt, sugar, mustard and onion, cut into rings. When the composition boils, add mushrooms and cook for five minutes.

The resulting mushroom caviar stored in the refrigerator in jars or glass bottles. Two hours will be enough for the mass to stand so that it can be eaten. This way to salt mushrooms will eventually delight you with delicious and healthy dish family and guests.

Tip: In order for the fungi to retain the aroma of the forest, and mold does not appear on the mushrooms, it is good to add heather and spruce along the twig at the very bottom, in the middle and on top of the workpiece.

Bright orange saffron mushrooms are widely known and loved by many. You can cook them in different ways - in any form, the dish will delight you with excellent taste. Salted mushrooms are especially popular. And how to salt mushrooms correctly so as not to spoil the taste of a valuable product?

Mushrooms are universal mushrooms. They have gained popularity due to their excellent gastronomic qualities, delicate taste and aroma. But forest beauties are not only famous for this, they are perfectly absorbed by the human body, unlike other mushrooms, they have a wider biological composition:

• in mushrooms a large number of protein (more than 46%), this allows them to be included in the diet of people who have refused to eat animal products;
• bright color indicates the presence of carotenoids. Being transformed in the human body into vitamin A, the substance is responsible for antioxidant, restoring cell functions;
• present in mushrooms and vitamins of group B, PP, C;
• the list of minerals is also wide, the main ones include calcium, magnesium, phosphorus and potassium;
• zonal substances and fiber improve digestion, removing toxins from the intestines.

The camelina mushroom is also a natural healer: the antibiotic lactarioviolin was found in its composition. This component is due to its anti-inflammatory and antiviral effect.

Low calorie content and useful properties make mushrooms valuable product, allow you to include these fungi in the composition diet food. How to pickle mushrooms at home so that it is tasty, and all useful qualities are preserved?

Ryzhik can be collected already in July, the season continues until the first October frosts. You can find bright mushrooms in a spruce or pine forest. They grow in groups, so if you meet one, it means that the rest of the family is hiding nearby.

If you are lucky, and strong and fleshy mushrooms will meet in a pine forest, they will be whole at any size, they will not lose their beauty during processing. In the spruce forest there are thinner species, so it is better to collect small specimens. An adult mushroom will have to be cut into pieces: the cap may break, although this will not affect the taste.

What a mushroom picker should know:

• For any salting option, you need fresh mushrooms. They are processed immediately, do not postpone the procedure for later.
• In order to have less fuss at home, it is better to clean the mushrooms during collection, cut off dirty areas, remove dried leaves and debris.
• It is preferable to salt mushrooms with a cap diameter of 5 cm: such mushrooms retain their integrity and look very beautiful on the table.
• Inexperienced mushroom pickers should be aware that saffron mushrooms look like mushrooms in appearance, only they significantly benefit in taste, and their cooking methods are different. In order not to confuse, you need to pay attention to the cut. The flesh of the camelina is bright orange in color; when pressed, a sweetish juice of a reddish hue is released.
• The best containers for salting mushrooms at home are wooden tubs: they retain the fresh forest aroma of the mushroom. If there are no tubs, you can use glass jars.
• Ryzhiki can be salted in a cold way - there is also a cooking recipe that involves heat treatment.

Should mushrooms be soaked before salting? This procedure is superfluous; before cooking, wash the mushrooms well enough to remove dirt.

At cold salting the color of the mushrooms will change: they will darken. If they are boiled or salted in a quick way, their rich red color will remain.

hot way

Salting mushrooms in a hot way involves heat treatment of the product, and although the process takes a long period of time, it allows you to use all the mushrooms available, regardless of size.

What is required for cooking:

Components:

• Ryzhik - 5 kg
• Salt - 250 g
• Carnation - 10 pcs.
• Bay leaf - 10 pcs.
• Blackcurrant leaves - 50 g
• Garlic - 3 tooth.
• Black pepper - 10 pcs.

How to pickle mushrooms:

• Before starting the procedure, the mushrooms need to be sorted out, rejecting spoiled and wormy ones.
• If there are specimens slightly undermined by worms, it is a pity to throw them away. They are immersed in cold salted water for half an hour.
• Selected mushrooms are thoroughly washed and cleaned. Large ones are cut into pieces, medium-sized mushrooms and small ones can be salted whole.
• Mushrooms are placed in a pot of boiling water, it is important that they are completely immersed in the liquid.
• When foam appears, it must be removed with a slotted spoon.
• Mushrooms boil at maximum heat for 2 minutes. Then the intensity of the flame is reduced, and boiling continues for another 3 minutes.
• Boiled mushrooms are thrown into a colander, after which you have to wait for them to cool.
• It is better to choose dishes for salting with a wide neck. Ideally, this is a wooden tub, but if it is not available, an enamel pan is also perfect.
• All components are laid out in layers: first, salt and spices are poured onto the bottom, then mushrooms, and so on until the end.
• When the mushrooms run out and the last row is covered with salt, everyone is covered with gauze folded in several layers or with a clean linen napkin.
• From above it is necessary to put oppression. To do this, you can take a plate or a wooden circle that fits the width of the dish, put a three-liter jar filled with water on top.

The container is taken out to a room where the temperature will be kept not lower than 0 and not higher than 6 ° C. For these purposes, a cellar is suitable, if it is not there, you can use a refrigerator (only it is better to store it on the bottom shelf, since that is where the optimum temperature is). The duration of the hot salting process for the winter is 6 weeks. During this time, you should periodically look in and check the condition of the brine, the gauze is changed every 3 days.

Saturated Brown color talking about proper storage And quality condition brine. If it has darkened, acquired a gray or black tint, this means that the mushrooms have begun to deteriorate, the product will have to be thrown away.

Mushrooms can be put on the table after a month and a half.

salt quickly

Quick salting of mushrooms is used when the dish needs to be cooked on hastily. As a rule, smaller specimens are selected. For cooking according to an accelerated recipe, in addition to mushrooms, you only need salt (250 g of product is needed per kilogram). How to do:

• mushrooms should be sorted and washed;
• put in the pan with the legs up: it is believed that this way they salt out faster;
• mushrooms are thickly sprinkled with salt, carefully, so as not to break, mix with your hands;
• leave for a couple of hours for salting, it is not required to put it in the cellar or refrigerator;
• across due time the released juice is drained, the mushrooms are washed well under running water.

It is not recommended to keep it longer: the pulp will absorb salt and the mushrooms will be salted and not so tasty. The dish is almost ready, for the final touch it remains to add vegetable oil and onions. The mushrooms, salted in an emergency way, are eaten immediately: they are stored in the refrigerator for only a few days.

Ryzhik in English

This recipe is for gourmets and for those who want to surprise guests. unusual dish. What is needed:

Products:

• Ryzhik - 1 kg
• Dry wine (red) - 100 ml
• Salt - 20 g
• Olive oil - 100 ml
• Sugar - 20 g
• Dijon mustard - 20 g
• Bulb - 1 pc.
• Quantity

How to do:

• clean mushrooms are blanched for 5 minutes in salt water;
• throws it into a colander;
• when the mushrooms have cooled, they are cut into strips;
• further, it is more convenient to cook the dish in a saucepan, where wine is poured, the rest of the spices are added, brought to a boil;
• Mushrooms are added to the mixture and boiled for 5 minutes.

Then the mass is laid out in glass jars, left to cool, then put in the refrigerator. You can taste caviar after 2 hours

Cold way in jars

Salting mushrooms in a cold way is a common option. Its advantage is that all valuable substances remain unchanged, so there are more benefits from such mushrooms. The recipe is used for winter storage and preparation for a long period. Many are interested in how to salt mushrooms for the winter in jars, because there is not always a cellar, so pickles have to be kept in the refrigerator, and the pan takes up a lot of space. There are two methods: one involves the use of water on preparatory stage, the other allows you to do without it.

The first recipe you need:

Products:

• Ryzhik - 1 kg
• Blackcurrant leaves 15 pcs.
• Salt - 50 g
• Allspice black pepper -15 pcs.
• Garlic - 4 tooth.
• Laurel leaf - 10 pcs.
• Horseradish leaf - 1 pc.

The main thing is salt, the rest of the ingredients are added as desired. You can put dill or hot pepper. Some believe that these ingredients are optional, they only spoil the taste of mushrooms. In fact, everyone chooses what they like.

• mushrooms clean and wash with cool water,
• do they need to be dried, for this clean specimens are laid out on a towel or cloth?
• suitable dishes are selected: a wooden barrel or an enamel pan, three-liter jars;
• horseradish, spices and salt are laid out at the bottom, then mushrooms, they are again salted, further in the same sequence in layers;
• the container must be covered with gauze;
• oppression is imposed.

The storage temperature during the brining period must not exceed 5 °C. The gauze is changed regularly after 3 days, if mold appears, the fabric is removed and the mushrooms are washed hot water. Ready time - 2 weeks.

It is good to put a sprig of heather or spruce at the bottom of the tub or in the middle, then it will be preserved unique aroma forests, also needles will prevent the appearance of mold.

If salting took place in a saucepan, the jars are sterilized over steam, after which mushrooms are laid out in them. The container is closed with a nylon lid and lowered into the cellar or put into the refrigerator. If everything is prepared correctly, such a product will be stored for up to 2 years.

Dry way

Cold salting of mushrooms in a dry way is recommended for those who plan to keep mushrooms in jars in winter, as they will begin to release a lot of juice and settle, which means that they will fit more in a glass container. To cook according to a dry recipe, mushrooms are not washed, but only well cleaned of debris, cut off contaminated and spoiled areas. How the process goes:

• Mushrooms are neatly folded upside down in a bowl.
• generously sprinkle each row with salt (for 5 kg of mushrooms - 250 g of salt), if desired, it is allowed to add spices;
• mushrooms are laid out almost to the top, you need to leave only 10 cm to the edge.
• gauze is applied on top and pressed with oppression.
• when the mass settles (after 5 hours the juice will stand out), the next batch is added to the dishes.

It is necessary to store pickled mushrooms in the cellar without removing the oppression. The mushrooms will also be ready in half a month, then they can be transferred to jars.

It is worth knowing that this method of salting mushrooms for the winter is only suitable for mushrooms. Many species need to be soaked for a long time, constantly changing the water, boiled repeatedly, and only then subjected to gastronomic processing.

Everyone chooses a recipe for salting mushrooms that is convenient for themselves. But regardless of the cooking option, you get a wonderful dish of excellent taste.

Ryzhiki for the winter - 4 recipes. How to salt mushrooms in jars, simple recipes

In our family, we always prepare a lot of mushrooms for the winter. We freeze them, marinate various varieties in jars and, of course, salt them. We prefer mushrooms to salt. We salt a little more volnushki and milk mushrooms, but we salt the saffron milk caps in a whole oak 20-liter barrel. We believe that they are salty - the most delicious.

There are several ways to pickle mushrooms. The main ones are cold way, hot salting and the so-called fast way. When salting mushrooms in a cold way, they change their color and become dark, when hot and fast way salting - the color is preserved.

For salting in any of the ways you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take wormy mushrooms, carefully cut off the remains of clay or earth from the legs. Remove large debris and leaves.

Of course, it is best to collect not very large mushrooms, with a cap diameter of no more than 5 cm. During salting, such mushrooms will completely retain their appearance, and they are a pleasure to serve and eat.

If you are lucky, and you collect boletus mushrooms, they will remain intact and beautiful in any size, practically without losing their beauty as a result of all the treatments and manipulations with them. Such mushrooms grow in pine forests, they are dense, the stem is thick, the mushroom is fleshy, heavy, their hat is slightly closed down.

In spruce forests, mushrooms that are thinner in structure grow; it is better to collect such not very large ones. Large mushrooms during salting will need to be cut into 2-4 parts, and the lamellar hat will break during processing. Mushrooms will be tasty, but their appearance will suffer.

And so let's look at all the main ways of salting mushrooms, so that you, having familiarized yourself with them, can make the right choice.

How to salt mushrooms for the winter in jars in a cold way - a simple recipe

A feature of salting mushrooms in this way is that we do not subject them to heat treatment. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.

Let's look at the first method first.

We will need (for convenience, the calculation is given for 1 kg of mushrooms):

• mushrooms - 1 kg
• salt - 2 incomplete tablespoons (50 gr)
• garlic -3-4 cloves (optional)
• dill - optional
• peppercorns - 15 peas
• cloves - 4 pieces
• horseradish leaf

Cooking:

1. To begin with, we sort out the mushrooms and wash them. We clean them from forest litter, cut off the darkened cut of the leg, remove the remnants of the earth from it. Remove worm mushrooms. Very often only the stalk is wormy, so the hat can be saved and the stalk cut off.

If it is a pity to throw out such mushrooms, then put them for 5-7 minutes in cold salty water. All available worms will come out of the mushroom. But it is best to reject such mushrooms already at the harvesting stage.

2. Put the mushrooms on a towel so that all the water is glass.

3. You can salt the mushrooms immediately into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.

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The second method is more preferable, because the mushrooms will give juice and settle during the salting process. And it will be possible to put them into banks as much as you like. After all, if you store them in the refrigerator, then the place there in the fall is always worth its weight in gold.

4. Consider the method of salting in a saucepan. Lay half a sheet of horseradish on the bottom. Horseradish does not allow mold to develop, so I always put it in all pickles. All other greens can be used as desired. I always add dill. But many do not do this, because they want to preserve the natural taste of mushrooms. Personally, the light aroma of dill does not bother me at all, but I even like it.

For the same reason, someone adds, and someone refuses to put, currant leaves, oak leaves (this is always good), but as a rule, I immediately salt into an oak tub, and I don’t need to put leaves.

Garlic also causes the same point of contention. I add a little bit of it for spice and spice. But someone thinks that garlic is useless when pickling mushrooms.

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And in Lately I began to add a sprig of heather and spruce sprig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we somehow got into a conversation on the occasion. She said the twigs keep the mushrooms smelling foresty and prevent mold.

In general, what to add is a matter of taste! And tastes, as they say, do not argue. The main thing is mushrooms and salt! And everything else, as you like. I add only what I wrote in the composition of the ingredients. You can try all the same. And if you already have your own experience, then add, or vice versa, remove something from the proposed.

5. Divide spices and garlic into about 3 parts. One for the bottom, one for the middle, and one for the top.

6. And so the bottom is laid out, and we begin to lay mushrooms in the pan. Here, too, there is no consensus, someone lays them with their hats down, someone up. I consider this question not fundamental. As you think is right, so right!

Every two or three layers should be sprinkled with salt. Roughly divide the salt into right amount parts and lightly add layers to it. Then, when the mushrooms give juice, the whole brine will become the same taste and all the mushrooms will be salted evenly.

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It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But to be honest, I never measure salt with spoons or glasses, I pour it “by eye”. But this can already be done when there is experience. And for starters, if you have never salted mushrooms, keep the proportions.

7. Put some more sprigs of dill, a little garlic, black peppercorns and clove buds in the middle of the layers.

8. Continue to spread the layers of mushrooms and sprinkle them with salt.

9. Put dill, horseradish and the remaining spices and garlic on top.

10. Put gauze on top in two or three layers so that it completely covers all the mushrooms. Put a plate on the cheesecloth and oppression in the form of a cobblestone or a jar of water.

After a while, the mushrooms will give juice, which will mix with salt, and salting will occur. It will take two weeks to keep the mushrooms in this position in a cool place. Every two to three days you will need to rinse in hot water gauze, or even better, change it to a new one.

11. After two weeks, it will be possible to transfer the mushrooms to jars along with the brine and put them in the refrigerator for storage.

And if there is a basement or a pit, then you can not shift, but store the mushrooms directly in a saucepan or barrel. You can eat in two weeks. I.e total time salting is one month.

Dry method of pickling mushrooms

This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are upland. As I said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, needles and leaves that fall from trees fall into the basket. It is from them that we clean the mushrooms.

Also make sure that there is no earth left on the leg.

The composition of the ingredients is the same as in the previous recipe. Basically, like the cooking process itself.

With this method of salting, it is recommended to lay mushrooms with caps up and salt each layer.

The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink a lot. And if you went and got more mushrooms, then they can be salted and reported directly to the same container.

Be sure to cover the top layer with gauze, which also needs to be changed every three days. And oppression is also needed. Without it, the mushrooms will not give juice and the salting process will not occur.

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It should be noted that in both the first and second cases, the mushrooms will change their color and become green-brown. My dad called these mushrooms "frogs". Many are confused by this circumstance and they prefer to salt mushrooms using heat treatment.

Redheads for the winter - a hot recipe

According to this method, we salt mushrooms in our family. Just because the mushrooms retain their beautiful colour. And despite the fact that according to the first method, mushrooms retain all their useful properties, since they do not undergo heat treatment, we still choose this method!

Therefore, I salt mushrooms with minimal heat treatment. My mother also salts mushrooms. And she, in turn, was taught to salt in this way by one grandmother, whom her mother met quite by accident, on the train. And now, for many years we have been salting mushrooms in this way. Many thanks grandmother, whose name we unfortunately do not know.

We will need:

• mushrooms - 5 kg
• salt - 250 gr
• garlic - 3-4 cloves
• cloves - 7-8 pcs
• black peppercorns - 15 pcs
• red hot pepper - optional
• Dill
• horseradish leaf

And as I said above, recently I began to add a couple of branches of heather and a young Christmas tree. But this is optional.

Cooking:

1. Sort and wash the mushrooms, clear of forest debris, cut off the ground remaining there from the legs. You also need to select wormy mushrooms, it is better not to use them.

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I try to collect mushrooms in the forest and immediately clean them of dirt, and throw out the worms. And at home I pour them into a bucket, about half, and fill it with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect mushrooms in 4 large baskets, and they all need to be processed as quickly as possible.

2. Since I do everything “by eye”, I will tell in this category. I put about a five-liter bucket of washed mushrooms in a basin. I boil water in a five-liter saucepan. And I pour mushrooms in a basin with boiling water. At the same time, the mushrooms begin to crackle slightly.

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Gently, so as not to damage them, mix them with a slotted spoon, no more than 1-2 minutes. During this time, the crackling stops, which means the mushrooms are ready.

At this stage, mushrooms can be boiled. To do this, boil water and place mushrooms in it. Cook for 5 minutes, while skimming off the foam. However, mushrooms do not give very much foam, so there is nothing special to shoot!

But I reduce the processing time by two or three times, and therefore I only scald the mushrooms. The method is proven, do not be afraid that too little time is spent on scalding. Ryzhik can be eaten even raw, just salt them with salt.

3. And so after 1-2 minutes, carefully drain the water, which has acquired a red color. And then throw the mushrooms into a colander. Just be careful not to damage the look. From a bucket of raw mushrooms, two full scalded colanders are obtained.

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4. We give the opportunity to drain the water. And pour them back into the basin. Let them lie down a little and cool down, so that the hand endures when you touch them. Then pour salt. For this amount, I pour from 1.5 to 2 handfuls of salt. If the mushrooms are small, then you need two handfuls of salt, if chopped large, then one and a half.

Add 5-6 black peppercorns, 2 cloves, a small piece of red hot pepper.

Gently mix the contents with your hands so as not to crush the mushrooms with a spoon. And we taste the gingerbread. Not only can you eat it, but it's also delicious! It should be salty enough to taste, but not too salty. IN general taste You should like it so much that you want to try another mushroom, and then another ...

This means that you salted everything correctly!

5. While the mushrooms are salting, we are preparing the dishes in which we will prepare them for the winter. I have a 20 liter oak barrel. Mushrooms are obtained in this - just overeating!

But, of course, not everyone has that luxury.

Therefore, you can salt immediately in jars if you store mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. Ideal Temperature storage from 0 to 7 degrees.

6. Put a sheet of horseradish on the bottom of the prepared container. A sprig of heather and spruce sprig, if any. If not, then it’s not necessary, for many years I have salted mushrooms without them, and everything was also fine!

On top of them lay the sprigs of dill.

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7. We spread the mushrooms as they fall. Hats up or down, it doesn't matter.

8. Now we are engaged in the next batch. Everything is in the same order. Until we completely fill the entire container, whether it be jars, or a pan, or a barrel.

9. If the container is large, then put dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.

10. Be sure to lay out a sheet of horseradish and dill on top. And I also spread spruce twig and heather.

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11. Be sure to cover the top layer with gauze, and lightly press the contents. All mushrooms should be covered with a deliciously smelling reddish brine. If for some reason the brine and juice were not enough, then add a little from the pan in which the colander stood and where the water from it was drained. You may need to add just a couple of glasses. Or maybe juice will be enough.

If you put heather on top, then press down, covering the contents with a flat plate, otherwise you can prick yourself badly. It is generally better to leave the plate in order to put a suitable oppression on it.

If salted mushrooms are not in a jar, then oppression must be mandatory so that the mushrooms are completely in the brine. The brine should retain a reddish color throughout the entire time. If it turned gray, then the air temperature is too high, and the process of mold formation has begun in it.

Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms, pour boiling water over them. These mushrooms are edible.

But you must admit, it’s better, when everything is done correctly, we store it correctly, and our mushrooms, on which we have worked so much, will be inaccessible to any mold.

Try to have such oppression that you can cover the pot with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then just close it with a plastic lid.

But now, if we store it in a basement or a pit, then here the cover is simply necessary and obligatory.

12. We lower the mushrooms immediately into the pit and do not touch them for a month and a half. So that they are well salted and become tasty, delicious.

13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season with a finely chopped onion and vegetable oil, or eat with sour cream. And there are no mushrooms tastier and more aromatic than mushrooms. Take my word for it!

A quick and easy way to pickle mushrooms

As you know, mushrooms grow in several layers, starting from mid-July, and ending in September, and sometimes even in early October. There is such a late layer when you go after them, and the ground has already twitched from the early am light frost.

It is these mushrooms that are good to salt for the winter. It has already become cold in the pit, and the temperature for storing them is set just right.

But what to do when mushrooms were harvested in July? That's right, pickle in a jar and store in the refrigerator. Or do quick salting and eat immediately, on the same day. How to do it?

And it's easy to make it! We take the amount of mushrooms necessary for salting. We wash them and clean them of forest debris. Then put in a saucepan, add the spices and herbs that you love and salt thickly.

Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave for 2 hours. No more time is needed, otherwise the mushrooms will oversalt and become very salty.

After the allotted time, rinse the mushrooms in cold running water. Drain in a colander and let all the water drain.

Now you can season the mushrooms with oil and sprinkle with fresh chopped onions. Everything beautiful tasty snack ready! You can eat it with pleasure, serving with boiled potatoes and enjoying the wonderful taste and aroma of the forest!

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I will not now specifically dwell on useful properties saffron milk caps. Entire articles have been written about it. I will only say that