Home Perennial flowers Salted mushrooms - grandmother's secret recipe! Grandma's recipes - salting mushrooms for the winter (mushrooms and milk mushrooms)

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Salted mushrooms - grandmother's secret recipe! Grandma's recipes - salting mushrooms for the winter (mushrooms and milk mushrooms)

The knowledge of how to salt mushrooms in order to obtain a tasty, aromatic and high-quality product is especially relevant at the height of the mushroom season. Considering that this forest specimen has a lamellar juicy pulp, is devoid of bitterness, and tolerates any heat treatment well, several cooking methods can be distinguished: cold, hot and dry.

Preparing saffron milk caps for salting

Everyone knows what determines the taste of a finished dish. Therefore, the question "whether it is necessary to soak the mushrooms before salting" deserves special attention. Ryzhiks do not contain bitterness, so they do not need soaking. In addition, many mushroom pickers do not even wash them, but prefer to wipe the collected specimens with a napkin.

Salting the mushrooms depends on the quality of the selected mushrooms: mushrooms of any size are suitable, but it is better to use small ones that can be cooked whole.
The preparation of the mushrooms depends on the method of salting. For dry - very dirty mushrooms are not used, since they cannot be washed, but you only need to treat them with a rag, wiping off the dirt from the plates.
For all other methods, mushrooms are washed under running water, wiping off the dirt with a soft sponge, thrown in a colander or dried on a flat surface.

Methods of salting saffron milk caps are various. There are three main ones: hot, cold and dry. When cold, the mushrooms are washed, sprinkled with salt and kept under pressure for about 3 weeks. In hot mushrooms, pre-boil and repeat the actions of cold cooking. With the dry method, the mushrooms are not washed, but cleaned and sprinkled with salt.

The good thing about salting is that the process can be easily controlled manually, keeping an eye on the purity and quality of the brine. For example, the cheesecloth that covers the mushrooms should be changed every three days.
The brine should remain brown throughout the entire time; if it turns black, the mushrooms are thrown away.
Regardless of the method, the mushrooms should be kept in a cool place and made sure that they are completely covered with brine. If there is not enough juice, add boiled water.

Quick salting of saffron milk caps allows you to get ready-made mushrooms in 2 hours. This is the easiest and most convenient way that does not require marinades, spices and additional components, while preserving the natural freshness and strength of camelina. For cooking, the peeled and washed mushrooms are sprinkled with salt and left for a short time at room temperature.

Ingredients:

mushrooms - 1.5 kg;
salt - 80 g.

Preparation

Before salt the mushrooms, clean the mushrooms from the debris, rinse them and cut off the legs from the caps.
Sprinkle salt on the bottom of the pan.
Lay the mushrooms in layers, sprinkle with salt.
Season the top layer with plenty of salt and leave the mushrooms at room temperature for 2 hours.
Rinse, transfer to a jar, pour over with oil and refrigerate.

How to salt mushrooms hot?

It will take more time due to the heat treatment of the mushrooms. Even taking into account the fact that during the cooking process the mushrooms lose some of their vitamins, such preparation has an advantage: the specimens used can be of any size and not even the first freshness, and the workpiece with them will still be well stored.

Ingredients:

mushrooms - 4 kg;
salt - 200 g;
currant leaves - 6 pcs.;
black peppercorns - 15 pcs.;
bay leaf - 10 pcs.;
water - 6 l;
clove of garlic - 8 pcs.

Preparation

Pour the processed mushrooms with water and cook for 5 minutes.
Place in a colander and refrigerate.
Arrange in layers in containers, alternating with salt and spices.
Keep under oppression for 1.5 months in a cool place.

How to salt mushrooms in a cold way - recipe

Cold salting of saffron milk caps at home is a universal option. In this case, the mushrooms are not subjected to heat treatment, and from that they retain useful substances, natural color and acquire excellent taste. Such mushrooms can be served as an independent snack or, later, fried, stewed, added to sauces.

Ingredients:

mushrooms - 3 kg;
salt - 150 g;
bay leaf - 8 pcs.;
black peppercorns - 10 pcs.;
clove of garlic - 6 pcs.

Preparation

Rinse and dry the mushrooms.
Put some salt and spices at the bottom of the containers.
Lay the mushrooms in dense layers with salt and spices.
Cover the top with gauze and set the oppression. Keep in a room with a temperature of no more than 20 degrees Celsius.
Transfer to jars after 2 weeks and store cold.

How to salt crispy mushrooms?

The recipe for salting crispy saffron milk caps assumes the presence of seasonings. Cherry, oak, horseradish, currant or grape leaves will give the mushrooms the necessary crunch, firmness, excellent taste and aroma. The main thing is not to overdo it with the amount of spices and use only one type, otherwise the mushrooms may lose their attractiveness and darken.

Ingredients:

mushrooms - 5 kg;
horseradish leaves - 15 pcs.;
black pepper in a pot - 30 pcs.;
salt - 250 g.

Preparation

Before salt the crispy mushrooms, place half the horseradish leaves, 20 g of salt and 10 black peppercorns on the bottom of the container.
Divide the mushrooms into 5 equal parts and stack them in layers with salt and pepper.
Cover the mushrooms with horseradish leaves and put them under pressure for 14 days.

How to salt mushrooms under pressure?

Under oppression is a question that interests both novice housewives and experienced mushroom pickers. It all depends on the method of salting. To get mushrooms quickly, you can use the hot cooking method and put the oppression on for just a couple of days. With the cold method, the oppression is set for 3 weeks, but the readiness is checked after 14 days.

Ingredients:

mushrooms - 3 kg;
salt - 120 g;
water - 5 l;
citric acid - 5 g;
clove of garlic - 6 pcs.;
bay leaf - 3 pcs.;
cloves - 4 pcs.

Preparation

Add 20 g of salt and citric acid to the water and boil the mushrooms for 20 minutes.
Place in layers with salt and spices in a container and put down for 5 days.

Dry salting of saffron milk caps differs from previous methods using unwashed mushrooms. They are simply cleaned of debris with a brush, sprinkled with salt and put under oppression. At the same time, the ratio of salt to the weight of the mushrooms is calculated, which determines the subsequent storage. If the mushrooms are kept warm, the amount of salt is increased to 100 g per 1 kg of mushrooms.

Ingredients:

mushrooms - 2 kg;
salt - 200 g;
currant leaves - 5 pcs.;
clove of garlic - 4 pcs.

Preparation

Lay the peeled mushrooms in layers, sprinkle with salt and spices.
Cover with cheesecloth and set the oppression for 15 days.

Salting saffron milk caps and bellies is one of the most popular ways to prepare them, since mushrooms are similar in texture and are great for cooking together. The only difference is the bitter taste of the waves, due to which the mushrooms are pre-soaked for 6 hours in clean water, dried and salted together with the mushrooms using the cold method.

Ingredients:

mushrooms - 1 kg;
waves - 1 kg;
water - 2 l;
salt - 100 g;
dill stalks - 3 pcs.;
horseradish leaves - 4 pcs.;
black peppercorns - 8 pcs.

Preparation

Fill the waves with water for 6 hours.
Throw in a colander and dry.
Lay the mushrooms and waffles in layers with salt and spices.
Put under oppression for 40 days.

How to salt mushrooms in a barrel?

The recipe for salting saffron milk caps in a wooden barrel is considered the most delicious. As a rule, mushrooms are prepared in dry or cold ways, each of which is good, because mushrooms, saturated with the aroma of wood, acquire crispness and aroma, which is not characteristic of canned preparations. In addition, the container is resistant to bacteria and protects the mushrooms from spoilage.

Ryzhiki are delicious mushrooms that retain their shape and attractive appearance even after salting. That is why many housewives prefer to preserve mushrooms for the winter. There are several ways to pickle these mushrooms: hot and cold.

Ryzhiki - delicious mushrooms

Ryzhiks were preserved in tsarist times. Russia was famous for its salty forest gifts, which were served on the tsar's table.

Interestingly, mushrooms pickled in Russia were even exported to Europe.

The cold method of pickling mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

Wet recipe

This method of salting is optimal for processing a large amount of mushrooms.

In order to cook mushrooms for the winter in a wet cold way, you will need the following ingredients:

1 kg of saffron milk caps;
50 grams of salt;
3 garlic cloves;
3 dill umbrellas;
15 peppercorns;
3 clove buds;
horseradish leaf.

The cold method of pickling mushrooms implies the absence of heat treatment

To, you need to adhere to the following technology:

1. First of all, the mushrooms are sorted out, washed, cleaned. Then they are spread on a dry towel so that all the liquid is drained from them.
2. At the bottom of the salting pan, put a horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns.
3. Then half of the mushrooms are laid out on the resulting substrate so that every 2 layers they are sprinkled with salt. On top of them, put another 1 clove of garlic and 1 clove bud, a dill umbrella and 5 peppercorns.
4. The rest of the mushrooms are placed on top of the spices, which is also sprinkled with salt every 2 layers. The top layer of the mushrooms is garnished with leftover garlic, cloves, dill and pepper.
5. The top is covered with gauze folded in 3 layers, and oppression is installed on it. In this position, salting should take place within 2 weeks. Every 2-3 days it is necessary to replace the gauze with a fresh one.
6. After 14 days, the mushrooms are transferred to the banks, filled with brine and placed in a cool place. Then you need to salt the mushrooms for another 2 weeks.

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Cold dry salting

This method of preparing mushrooms is that no water is used to clean them. Basically, the principle of salting is similar to wet, however, there are several differences:

when placing the product in the pan, it should be placed upside down;
sprinkle each layer with salt;
salting in a saucepan lasts 3 weeks, if at this time the mushroom picker has a new crop, it can be added to the already salting mass.

Interestingly, because of the cold salting, ready-made salted mushrooms change their color to green-brown.

Hot salting method

The hot method of salting saffron milk caps implies their heat treatment. In this case, the mushrooms will retain their rich red color. To pickle mushrooms hot, you must:

5 kg of saffron milk caps;
250 grams of salt;
4 garlic cloves;
8 clove buds;
15 peppercorns;
dill umbrellas;
horseradish leaves;
some hot pepper.

The hot method of salting saffron milk caps means processing them with a temperature

Step by step recipe:

Mushrooms are sorted out, washed, cleaned. They are poured into a bucket and poured with water, left in this state for 1 hour in order to remove possible worms from them.
The mushrooms are placed in a basin. 5 liters of water are boiled in a saucepan, and then the resulting boiling water is poured into a container with mushrooms. At this time, they begin to make crackling sounds.
Further, the gifts of the forest should be gently mixed with a slotted spoon for 1-2 minutes. At this time, the crackling will gradually stop, which will indicate the readiness of the mushrooms.
Then the mushrooms should be boiled. For this, the product is transferred to boiling water and cooked for 5 minutes. Foam will form during cooking, which must be removed.
Everything is reclined in a colander, and the water is drained into the sink. After the excess broth drains from the mushrooms that have been thrown into a colander, they can be placed back in the basin. Next, salt, 5 peppercorns, 2 clove buds, a small piece of chili are poured into the same container.
Everything is carefully kneaded with your hands so as not to crush the mushrooms.
A horseradish leaf, a dill umbrella is placed at the bottom of a sterilized jar, and then they are covered with mushrooms. During the laying of saffron milk caps in the jar, they should be lightly pressed so that the salting process takes place better. A clove of garlic should be placed in the middle. A horseradish leaf, dill is placed on top. So the mushrooms are laid out in all the banks.
Then the top is covered with gauze, and everything is filled with brine, the banks are closed. When closing the jar, make sure that the mushrooms are tightly placed in the container, otherwise further mold formation is possible.

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Mushrooms are salted at a temperature of 0 to 7 degrees in a dark place for 1.5-2 months.

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Delicious Citric Acid Recipe

To keep pickled mushrooms better, you can add a small amount of citric acid to them.... So, for the preparation of mushrooms with a long shelf life, for the winter you will need:

1 kg of saffron milk caps;
3 grams of citric acid;
12 peppercorns;
3 bay leaves;
several currant and cherry leaves;
salt.

To keep pickled mushrooms better, you can add a small amount of citric acid to them.

Preparation:

1. First, the mushrooms are cleaned and washed, and then salted in a basin or bucket using hot salting technology.
2. Then the mushrooms are transferred to a separate bowl, and the brine is poured into a saucepan and brought to a boil. At this time, currant and cherry leaves, 3 peppercorns are placed in it, citric acid is added.
3. In prepared jars, 1 bay leaf and 3 peppercorns are laid out. Then mushrooms are laid out in jars. The container is completely filled with brine. If during the salting process it turned out that there is not enough brine, you can add boiling water to the jar.
4. The containers are covered with lids and placed for sterilization. It is required to sterilize half-liter jars with mushrooms within 40 minutes, and liter jars - 50.
5. After sterilization, the mushrooms are rolled up in jars, turned upside down, wrapped in a towel and left at room temperature until completely cooled.

How much to cook mushrooms before salting

Interestingly, some mushrooms can be eaten raw. However, it can be quite difficult to meet or find such a mushroom, because the size of its cap should not exceed the diameter of a five-kopeck coin.

Ryzhiks "nest" in groups in spruce and pine forests. Fans of "quiet hunting" know that they should be looked for in the grass and in places where moss grows. The season runs from July to October. This species is almost impossible to confuse with other forest "brothers". They are yellow-pink or orange-red in color. In the place of the cut, milky juice appears, which has shades of red. Changes in the air - turns green. Ryzhiks gained their popularity hundreds of years ago. They were present at the tables of kings and common people. The mushrooms were exported to France and cost fabulous money.

Beneficial features

The mushrooms got a bright saturated color due to the high content of beta-carotene, which, when it enters the body, becomes retinol. In addition, they contain vitamins of group B, C. They are rich in fiber, ash substances, saccharides, which are necessary for the proper functioning of organs and body systems.

Ryzhiki does not require pre-soaking. On the contrary, if this is done, then they will lose their aesthetic qualities, the hats will become deformed.

Salting methods

Mushrooms are prepared using two main technologies - cold and hot methods.

Cold. The product fully retains all its useful properties. The aroma also remains unchanged. A distinctive feature is long-term storage without rolling and sterilization. This technology is also called dry or wet method.
Hot. It requires a certain amount of time, as it involves heat treatment. Its main advantage is that fruit bodies of various sizes are suitable for blanks.

Before salting, the mushrooms need to be prepared. Carefully clean the hats and legs with a knife. In case of heavy contamination, rinse well in running water.

Classic

Peculiarities . No water is needed for pickling. Dry-cooked mushrooms are very convenient to use in salads. You can combine them with fresh herbs, raw or boiled vegetables.

Ingredients:

1 kg of mushrooms;
40 g of salt.

Preparation

We put the mushrooms in a container in layers, we salt each layer. We leave under oppression.
We take it out into the cold.
In ten days we taste the preparation.

For dry salting, it is better to select small fruit bodies. They will not need to be cut into pieces.

Spicy

Peculiarities . Ready-made mushrooms will be a good company for boiled or fried potatoes, hot meat dishes. You can experiment with spices. The mushrooms are crispy even though there is no vinegar.

Ingredients:

2 kg of mushrooms;
40 g of currant leaves;
four garlic cloves;
20 bay leaves;
30 peas of allspice;
100 g of salt.

Preparation

We spread the mushrooms in a container in layers, alternating with spices, herbs and salt.
Cover with gauze, leave under pressure for six hours. After that, add a new portion of the mushrooms.
Having finished laying, we keep the container with the workpiece at room temperature. We change the gauze every three days.
After two weeks, we lay out the mushrooms in sterile jars. We close it with plastic lids. We take it out into the cold.

Cold-cooked mushrooms are not "friendly" with high temperatures. Therefore, they should be stored under conditions not exceeding 10 ° C. A pantry, cellar or refrigerator will do. In such conditions, the workpiece can stand for two years.

With vinegar

Peculiarities . The hot cooking method guarantees long-term storage of the snack - more than two years. The risk of mold growth is almost zero.

Ingredients:

2 kg of saffron milk caps;
800-900 ml of water;
40-50 g of salt;
50 g sugar;
100-125 ml of vinegar;
four bay leaves;
four carnation buds;
allspice and black peppercorns.

Preparation

Prepare the brine: add spices, salt, sugar to boiled water.
Throw the mushrooms into the marinade and cook for five minutes.
Add vinegar and cook the same amount.
We put it in sterile jars, roll it up, insulate it.
We remove in the cold after cooling completely.
You can take a sample after a month and a half.

In addition to vinegar, ascorbic or citric acid is suitable as a preservative. If vinegar essence is used, then it must be added in smaller quantities. A teaspoon is enough for 1 kg of mushrooms.

Fermented in whey

Peculiarities . Such mushrooms are good in that they are perfectly absorbed by the body due to the lactic acid produced during fermentation.

Ingredients:

2.5 kg of mushrooms;
30 g of dill seeds;
five cloves of garlic;
80 g of salt;
40 g sugar;
100-120 ml of serum;
horseradish and currant leaves, horseradish root.

Preparation

We act step by step: chop the herbs, chop the garlic finely, three horseradish.
We put the mushrooms in a container in layers, alternating with salt, spices and herbs.
Mix the whey with sugar, which should completely dissolve. Fill mushrooms with it.
Cover the mushrooms with gauze, leave under oppression. We change the gauze every three days.
We keep it in the cold for three to four weeks.

Unlike preserves in a jar, pickled mushrooms can become moldy. In this case, rinse the new gauze in warm water with salt. You should also remove the layer of moldy mushrooms. The rest is sprinkled with dry mustard.

Tomato

Peculiarities . The result of such a recipe is an appetizing and aromatic salad, an addition to a stew or other multicomponent dish. The mushrooms are sweetish. Can be supplemented with potatoes, rice, pasta. Large mushrooms are suitable for this recipe. During heat treatment, they will not lose their shape, like small ones. They don't even need to be cut. They will fit in jars, since they will turn out to be soft and plastic.

Ingredients:

2 kg of mushrooms;
300 g onions;
300 g carrots;
150 g tomato paste;
150 ml of vegetable oil;
150 ml of water;
40-50 g of salt;
30-40 g sugar;
spices and spices.

Preparation

First of all, you need to boil the mushrooms for 40 minutes. Then we rinse them with cold water and put them in a colander to get rid of the liquid.
We mix mushrooms with tomato paste, sunflower oil, spices and herbs.
Add grated carrots and finely chopped onions, salt and sugar.
Simmer the mixture over low heat for 60 minutes.
We put it in sterile containers, roll it up, insulate it.
We take out to a cold place after cooling completely.

You should not combine mushrooms with other mushrooms, they are self-sufficient and do not tolerate "neighbors in the bank."

Almost any container is suitable for blanks, not just glass jars. You can salt the mushrooms, for example, in a saucepan. It should have a flat surface without any external damage, much less rust or holes. Otherwise, the oxidation process may begin, which will lead to product deterioration. If you use the non-boiling method, then a wooden tub will do. The option is optimal for a summer residence, a private house, where there is enough free space. The original way of preparing mushrooms is the salting in bottles. Small fruiting bodies are selected that can be pushed into the neck.

For canning, it is not necessary to use fresh mushrooms, frozen ones are also suitable. In the freezer, they are laid out in one layer and frozen a little. Then they are transferred into bags and left for storage. It is very important not to wet the mushrooms before freezing so that they are not saturated with excess water. They are washed after defrosting, just before salting.

Time-tested folk methods are used to prevent the appearance of mold. A spoonful of vegetable oil is added to the cans before rolling. Together with vinegar or citric acid, it acts as a preservative. A sprig of heather or spruce is placed in a barrel or pan on the bottom. They prevent mold from growing and provide the harvest with a forest scent.

Despite the fact that mushrooms are useful for the body, there are contraindications to their use. They are not recommended for people suffering from acute diseases of the stomach and intestines. In large quantities, they should not be consumed by pregnant women, children, the elderly.

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

There are several ways of salting these mushrooms. The main ones are the cold method, the hot ambassador and the so-called fast method. When mushrooms are salted in a cold way, they change their color and become dark, with a hot and quick way of salting, the color is preserved.

For pickling in any of the ways, fresh mushrooms are needed. If you pick mushrooms yourself, then so that there is less work with them at home, inspect them when you cut them. Do not take wormy mushrooms, carefully cut off the remnants of clay or earth from the stem. 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 pleasant to serve and eat.

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

In spruce forests, mushrooms, thinner in structure, grow, it is better to collect such not very large ones. When salting, large mushrooms will need to be cut into 2-4 parts, and the plate cap will break during processing. The mushrooms will be tasty, but their appearance will suffer.

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

The peculiarity 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, the so-called "dry" method, in which the mushrooms have no contact with water.

Let's look at the first method first.

We 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

Preparation:

1. To begin with, we sort out the mushrooms and mine. We clean them from forest debris, cut off the darkened cut of the leg, remove the remnants of the earth from it. We remove the wormy mushrooms. Very often, only the leg is wormy, so the cap can be saved, and the leg can be cut off.

If you are sorry to throw out such mushrooms, then put them in cold salt water for 5-7 minutes. All available worms will come out of the mushroom. But it is best to discard 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 directly into jars, or you can first salt them into a saucepan, and only then transfer them to jars.

The second method is more preferable, because during the salting process, the mushrooms will give juice and settle. And it will already be possible to put them in banks as much as it will fit. 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 pickling in a saucepan. Put half of the horseradish sheet on the bottom. Horseradish prevents mold from developing, so I always put it in all pickles. All other greens can be used as desired. I always put dill. But many do not, because they want to preserve the natural taste of the 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 salt immediately into an oak tub, and I don’t need to put the leaves.

Garlic also raises the same controversial point. I add it a little bit for spice and piquancy. But someone thinks that garlic is useless when salting mushrooms.

And lately I've started adding a heather twig and a spruce twig. 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 preserve the forest scent of the mushrooms 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 only add what I wrote in 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 the spices and garlic into about 3 parts. One piece on the bottom, one in the middle, and one on top.

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

Sprinkle salt every two to three layers. Divide the salt roughly into the desired number of parts and lightly add layers to it. Then, when the mushrooms give juice, the whole brine will become of the same taste and all the mushrooms will be salted evenly.

It is believed that the salt consumption should be 1.5 cups of salt per bucket of mushrooms. But I confess honestly, I never measure salt with spoons or glasses, I sprinkle it "by eye". But this can already be done when there is experience. And for starters, if you have never salted mushrooms, observe the proportions.

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

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

9. Top with dill, horseradish and the remaining spices and garlic.

10. Put cheesecloth on top in two or three layers so that it completely covers all the mushrooms. Put a plate on 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 the gauze in hot water, 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 refrigerate for storage.

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

Dry salting method

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 neat and tidy. Of course, the basket contains needles and leaves that fall from the trees. It is from them that we clean the mushrooms.

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

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

The salting process will last at least 2-3 weeks. During this time, the mushrooms will shrink strongly. And if you went and collected 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 necessary. Without it, the mushrooms will not give juice and the salting process will not occur.

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 the mushrooms using heat treatment.

Hot cooking recipe

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

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

We need:

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

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

Preparation:

1. Sort out and wash the mushrooms, cleanse the forest debris, cut off the remaining soil from the legs. You also need to select wormy mushrooms, it is better not to use them.

I try to collect mushrooms in the forest and immediately clean them of dirt, and throw out the wormy ones. And at home I pour them into a bucket, about half, and fill them 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 the processing time. And this is very significant when you collect 4 large baskets of mushrooms, and they all need to be processed as quickly as possible.

2. Since I do everything "by eye", I will tell it 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 pour the mushrooms into the basin with boiling water. At the same time, the mushrooms begin to crackle slightly.

Gently, so as not to damage them, I 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, the mushrooms can be boiled. To do this, you need to boil water and place mushrooms in it. Cook for 5 minutes, while skimming off the foam. However, mushrooms do not give a lot of foam, so there is nothing special to shoot!

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

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

4. Let the water drain. And pour them back into the basin. Let them lie down a little and cool down, so that your hand will tolerate when you touch them. Then add 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 the chopped large ones, then one and a half.

Add 5-6 black peppercorns, 2 clove buds, 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 mushroom. It is not only possible to eat it, but also delicious! It should be fairly salty to taste, but not salty. In general, you should like the taste so much that you will want to try one more mushroom, and then another ...

This means that you salted everything correctly!

5. While the mushrooms are salting, we prepare the dishes in which we will prepare them for the winter. I have a 20 liter oak keg. Mushrooms turn out like this - just delicious!

But, it is clear that not everyone has such a luxury.

Therefore, you can add salt directly to jars if you store the mushrooms in the refrigerator. Or in a large saucepan if stored cool. The ideal storage temperature is 0 to 7 degrees.

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

On top of them we spread dill sprigs.

7. We spread the mushrooms as they lay down. Heads up or down doesn't matter.

8. Now we are dealing with the next batch. Everything is in the same order. Until we completely fill the entire container, be it a jar, or a saucepan, or a keg.

9. If the container is large, then add dill every two or three layers of mushrooms. Lightly press down the layers with your hands so that the juice stands out.

10. Be sure to spread the horseradish leaf and dill on top. And I also lay out the spruce twig and heather.

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

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

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

Of course, this mold is not scary. You can always change the gauze on which it actually formed. And you can even rinse the top layer of mushrooms, pour boiling water over them. Such mushrooms are suitable for food.

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 hard, will be inaccessible to any mold.

Try to have such oppression so that you can close the lid of the pan with salted mushrooms. 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 put the mushrooms into the pit right away and don't touch them for a month or 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 finely chopped onions and vegetable oil, or eat with sour cream. And there are no mushrooms tastier and more aromatic than mushrooms. Take my word for it!

The quick and easy way to pickle

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

It is these mushrooms that are good for salting for the winter. It has already become cold in the pit, and the temperature for storing them is just comfortable.

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

And to do it as easy as shelling pears! We take the amount of mushrooms necessary for salting. We wash them and cleanse them of forest debris. Then put in a saucepan, add spices and herbs that you like and salt thickly and thickly.

Then mix everything and salt a little more on top. Cover with a flat plate or saucer, depending on the size of the pot. And leave for 2 hours. You don't need more time, otherwise the mushrooms will become too salty and become very salty.

After the allotted time, rinse the mushrooms in cold running water. Throw in a colander, and allow all the water to drain.

Now you can season the mushrooms with oil and sprinkle with fresh chopped onions. That's it, a wonderful tasty snack is ready! You can eat it with pleasure, serving it with boiled potatoes and enjoying the wonderful taste and forest aroma!

I will not now specifically dwell on the beneficial properties of saffron milk caps. Whole articles have been written about this. I can only say that these are one of the most useful mushrooms. They are easily absorbed by the body. In terms of the amount of valuable amino acids, they are comparable only with meat, and the protein component in them is about 4%.

In terms of energy value, mushrooms are superior to meat, chicken and eggs. But despite this, they can be consumed even by those who follow a diet.

But like all products, they also have contraindications. With gastritis. cholecystitis and pancriatitis are contraindicated to take them.

Well, for everyone else, mushrooms are healthy and tasty. And that's why they are so loved. And they are harvested for the winter in all known ways. We also prepared it. And I hope that you will prepare thanks to my recipes, which you once shared with me, and I am sharing with you with great pleasure. After all, good recipes should live a long time, and be passed down from generation to generation, from person to person!

Bon Appetit!

The incredible variety of conservation that trade offers today cannot but rejoice. But there is nothing better than one prepared with your own hands. And even more so when it comes to mushrooms. The mushrooms collected in the summer for the winter will be useful for any occasion. And not only in cold weather, but also during fasting, when protein is so needed and such an emphasis in food is so pleasant. Put on the festive table, participating in the preparation of all kinds of dishes, they become a key delicacy. And how much use of the cute red forest dwellers in terms of vitamins, nutrients and elements ... Therefore, as soon as the quiet hunting season comes, its fans use every minute, creating a sea of recipes for blanks. This is salting in a cold and hot way, and pickling, and freezing, and even caviar from camelina!

Join the discussion

Ryzhiki for the winter - freezing, recipe step by step with a photo

Probably, there is no point in talking about the main difference between mushrooms that have passed this way of harvesting. Yes, salted and pickled are super tasty, healthy and appropriate for any meal. True, they are more often assigned a more modest role - additives to the main dish. Plus, during processing, they still lose some useful qualities. And when dried or frozen, mushrooms are tasty for the winter, and they retain many useful substances and become the main dish. By the way, unlike dried ones, frozen ones even look prettier. So let's get started!

Freezing ingredients

mushrooms - 0.5-1 kg.

Step-by-step instructions on how to freeze mushrooms for the winter

First, you need to collect or purchase mushrooms from a reliable seller.

Attention: we take only all the freshest (one day of collection) and the strongest.

Having cleared of sand, needles, leaves and other debris of this type, the mushrooms must be washed carefully under the tap.

Attention: they should not pick up moisture!

Then we need to dry our red-haired heroes. A clean towel or raft will do.

Having spread them out on any plane, everything is sent to the freezer.

Attention:

it is important that the fruits do not touch each other;

if, when checking by tapping each other (after twelve hours), a knock appears, as it were, of pebbles, you can change the container to one that is more convenient for the freezer;

it is important to use these stocks within 6 months.

Do not rush to send rejected copies to the bucket! After carefully sorting them out, rinse them, dry them in the same way as whole ones, and freeze them in the same way. It's okay that they will be kind of "substandard" - you can cook chic soups from them, salads, fries, and so on. Especially if you put chopped forest gifts boiled or stewed in vegetable oil (in containers or just in plastic bags). Having eaten this deliciousness in winter, you will understand that this recipe for freezing saffron milk caps for the winter is unique!

How to salt mushrooms for the winter - quick, cold and hot salting, delicious recipes

It is widely known in two types of pickling mushrooms for winter - cold and hot. But those who like to preserve the royal mushroom, as our hero is also called, know the third way - salting in a quick way. Each recipe has a different flavor, which is achieved by adding different spices. But the preparation for the process is largely the same - to sort out the mushrooms, rinse well and clean of all excess, and also pick up specimens of about the same size, then the salting will be better and the treat will be more tasty. Let's now get acquainted with the recipes for salting mushrooms.

Cold salted mushrooms for the winter - recipe number 1 (in a jar)

The main advantage of cold salting for the winter is the absence of heat treatment. This means that all their usefulness and taste will be preserved. As for the amount of salt, it depends on where the mushroom preservation will be stored. And yes, this approach is more time consuming than hot salting. But it's worth it. So, salt!

Ingredients for a winter pickling recipe in a jar

mushrooms - 1 kilogram
ground black pepper - to taste
garlic - 2-3 cloves
black pepper - 15-20 peas
bay leaf - 10 pcs.
currant (or horseradish) - a few leaves
salt - 50 grams

Step-by-step instructions for the recipe for salting saffron milk caps in a cold way

Taking young specimens, clean them of excess and rinse them under the tap.

After slightly drying, put in a bowl, before sprinkling a little salt and spices along the bottom.

Place the mushrooms in layers, feet down.

Sprinkle each layer with salt and spices, cover the last one first with a currant leaf (or worthless), and then with a clean cloth.

Place a plate or a wooden circle on top, on which we put something heavy.

Attention: if there is not enough brine, which should cover the entire mass, you must add boiled water.

After the required hour has passed, the mushrooms are laid out in sterile dry jars and, having closed, are sent to a cold place.

Cold salted mushrooms for the winter - recipe number 2 (in a tub)

Ingredients for a cold pickling recipe

Ryzhiki
Juniper
Leaves: horseradish, oak, cherry
Dill

Step-by-step instructions for cooking saffron milk caps for winter

They begin with the preparation of the tub - the juniper poured into it is poured with boiling water.

Covering the container with something warm, they regularly put hot stones inside (the released steam disinfects the container).

Mushrooms must be cleaned of debris and wiped with a clean cloth.

Folding in layers in a tub, they need to be shifted with herbs (oak leaf, cherry, horseradish, dill, garlic, etc.).

They put a bag of salt on top. Attention: the bag must completely cover everything with itself.

Oppression is installed on the bag, which will help the juice stand out. If there is a lot of liquid, it is removed.

In a month, while the mushrooms are salted, they will become very tasty!

How many days to salt mushrooms? Much depends on their type (for example, spruce will be salted faster, since they are smaller than upland). The cold salting method will allow you to feast on the workpiece in 3-4-5 weeks.

Salted mushrooms for the winter - recipe in the hot way No. 1 (in cans)

Having made stocks of mushrooms in a productive year, caring hostesses, as we see, use different methods of harvesting, including hot. It's so great - you can eat the preparation in 2-3 days! In addition, they will hardly change in appearance, that is, they will look appetizing. Well, they are stored longer. True, to enjoy them, you have to work hard - get rid of the mucous plaque by soaking them for 1-2 days. And the fact that the finished product will slightly lose its usefulness does not matter - we have other blanks!

Ingredients for a hot salting recipe for the winter

Mushrooms - 1 kilogram
Salt - 50 grams
Allspice and black pepper - 5 peas each
Cinnamon - 5 sticks
Bay and currant leaves - 2-3 pcs.
Cloves - 2 pcs.

Step-by-step instructions for the recipe for saffron milk caps for winter in a hot way

Boil raw materials in a liter of water, flavored with 50 gr. salt.

After 10 minutes, put the mushrooms in a colander and send them under the tap with cold water.

Prepare a brine from all spices, herbs and salt (2 tablespoons),

After bubbles appear on the surface, put the boiled mushrooms in a saucepan and cook for 10 minutes.

We will send them straight from the pan to sterile jars and close them with metal lids.

Yes, I had to work hard. But, as soon as the jar with the blank has cooled down, you can eat it. But let's not rush, because thanks to the recipe for salting mushrooms in a hot way, they are stored for a long time! And ahead is winter, and a jar of this yummy will be very useful to us.

Salted mushrooms for the winter in jars - recipe in a hot way No. 2

For this recipe for hot salting of mushrooms, specimens of any size will go.

Hot Salting Ingredients

Ryzhiki - 1 kg
Salt - 50 grams
Garlic - 3-4 cloves
Horseradish (root)
Bay leaf
Currant leaf
Dill (inflorescences)

Step-by-step instructions for hot salting

After cleaning, rinsing and drying, we cut the large caps into equal pieces.

Fill with water, boil them for 3-5 minutes.

Attention: be sure to remove the foam!

Chill the raw materials in a colander in a bowl.

In the prepared container, fold the layers with the caps up.

Sprinkle them with salt and cooked spices.

We put a clean napkin, and on it - oppression (say, a three-liter bottle of water).

It remains only to send all this to a cool place for a month.

Then put the mushrooms in clean jars and put them in the cold.

Salted mushrooms for the winter quickly - a recipe with a photo

Here you don't have to wait for winter either - you can eat mushrooms salted in this way in a couple of days! True, they are not stored for long. But it’s easy to prepare!

Ingredients for a quick pickling recipe

Mushrooms
Dill
Peppercorns
Bay leaf

Step-by-step instructions for salting saffron milk caps quickly

Put the young tiny mushrooms in a bowl with their hats down.

We will pour, not sparing, salt and spices.

Sprinkle with salt on top.

The mushrooms will let the juice out.

When the brown pickle has coated them, they can be placed on the table.

Hot pickled mushrooms for the winter - a recipe without vinegar

This blank is also called Vyatka pickling. It does not need a lot of spices and seasonings. For this recipe, boron specimens are taken - they are tastier and more aromatic than spruce ones.

Hot pickling ingredients

mushrooms,
water (preferably spring water),
salt to taste.

Step-by-step instructions for pickling saffron milk caps for winter

After all the preparation procedures, we will hold the raw materials for a couple of hours in cold water.

Add fresh water, boil everything and boil for a couple of minutes.

Then we will immediately send it to cold water.

Put the mushrooms in a prepared jar (it can be in an enameled container) and fill it with cold salt water so that it does not completely cover them. Attention: during the initial salting, 1 tbsp is used. salt, then its amount is added.

Having closed the container with gauze, put oppression on it.

As soon as mold appears, change the gauze, boil the oppression and the circle. Attention: pouring some vegetable oil here (having boiled it in advance), we will not let the contents of the jars grow moldy.

We marinate the mushrooms until their sediment stops. This usually takes 1.5 months.

Camelina caviar for the winter, a recipe with a photo

These mushrooms are unique, because not only the first and second courses are cooked with their participation, and they make unmatched preservation. Here is one of the best recipes for camelina caviar for winter. Both on holidays and on weekdays, this appetizer will make any meal richer in protein and taste. You can spread this beauty on bread, add it to a side dish, and make it a side dish itself. For half an hour, you can either cook daily or preserve the mushroom caviar.

Ingredients for a Camelina Caviar Recipe for Winter

mushrooms - 1 kg.
onions - 3 pcs.
salt.

Step-by-step instructions for the recipe for caviar from saffron milk caps

First, we prepare the raw materials using the traditional method. It is better to prepare larger specimens.

Putting them in boiling water, cook for 20 minutes.

Add salt, then change the water once.

Let's cut the boiled mushrooms randomly.

Fry the chopped onion and add the mushrooms to it.

After adding salt, fry for another 10 minutes.

After cooling the mass, grind it with a blender or through a meat grinder, pouring in a little boiled vegetable oil.

The caviar should be warmed up in a frying pan one more time, and then sent to a container for freezing or rolled up in jars with the addition of vinegar.

Gingerbreads for the winter are unique preparations! This delicacy conquered the hearts of many gourmets with its specific taste and aroma, the ability to be absorbed by the body and such filling with all useful vitamins A, B1, B2, C, PP, etc., amino acids, minerals, fiber, the natural antibiotic lactarioviolin (a killer of tuberculosis and bacteria). Regular use of these representatives of the forest fauna can improve metabolism by an order of magnitude, get rid of unpleasant symptoms caused by these disorders, and improve the condition of the skin, hair and vision. Even if their calorie content is higher in salty form than that of meat, poultry, etc., but this calorie content wins at the expense of everything useful! Therefore, recipes for saffron milk caps for the winter - whether it is salting in a cold and hot way, freezing, pickling or caviar - it is always tasty, healthy and satisfying!