How to pickle mushrooms at home. Salted mushrooms - six recipes for quick pickling of mushrooms
The value of the products of the mushroom kingdom lies in the rare balanced composition of natural food components: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, pickling and drying were the main quick and inexpensive methods of preparing mushrooms for long-term storage. They have not lost their popularity to this day.
Not only tasty, but also healthy
A significant part of the list of mushroom contents is water, since here it is 90%. That is why mushrooms are easily digestible, have low calorie content and meet the standards for use in nutrition. In composition, mushrooms are similar to fruits in terms of the amount of minerals, to meat dishes - in terms of protein content, and to vegetables - in terms of the presence of carbohydrates. 
Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help improve the appearance of hair, nails, skin and blood vessels of the body.
Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, and strengthen the heart muscle.
Important components of mushrooms are beta-glucans, the presence of which strengthens the immune system and is very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.
Did you know? The wild edible sulphur fungus (Laetiporus sulphureus) has an incredible taste reminiscent of fried chicken.
Pickling mushrooms only enhances the beneficial properties of the components of the mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice. In addition, salted mushrooms eliminate excessive love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is explained by a lack of zinc in the blood.
The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural, less expensive mushroom alternative, when used regularly in food, normalizes the balance of zinc in the blood and ultimately promotes weight loss.
Kitchen appliances and utensils
Here is an interesting method of pickling mushrooms, which has the following advantages: no bitterness, can be consumed after just a couple of weeks, and the mushroom material does not “shrink.” 
Kitchen utensils you will need:
- cutting board;
- three-liter jars;
- pans for 4-5 liters of water;
- nylon covers.
List of ingredients
The ingredients are indicated for a three-liter jar. You must have:
- salt (set the exact amount yourself over time);
- several leaves of horseradish;
- a head of garlic;
- black peppercorns and allspice to taste;
- fresh or dried dill umbrellas 5-6 pieces;
- sunflower oil.
Features of selection and preparation of mushrooms
A special feature of the recipe is the removal of mushroom bitterness by pre-boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (throw away the wormy and old ones), clean them of debris with a brush or nylon cloth, cut them into convenient pieces, and wash them well. 
In a 4-5 liter pan of boiling water, put mushrooms and a tablespoon of salt in a 4-liter pan and a heaped tablespoon in a 5-liter pan. 
Boil for 3-5 minutes. Then drain the water, rinse the mushroom mixture and let the water drain for about 20 minutes. The mushrooms are ready for salting. 
Did you know? In the XYII-XIX centuries, salted milk mushrooms and saffron milk caps became a delicious export product to European countries. The popularity of saffron milk caps was so great that the name of the mushroom took root in the languages of many countries. So, the Germans call them Reizker, and the Hungarians- Rizike.
Step-by-step recipe with photos
- At the bottom of the jar we place a leaf of fresh horseradish and a leaf from an old jar of already fermented mushrooms. If you are doing this for the first time, you can only get by with fresh horseradish leaves.
- Add half a portion of garlic, dill, allspice and black pepper. Sprinkle two pinches of salt on top.
- We lay the mushrooms in layers of 3-4 cm. We also salt each layer with two pinches of salt (or at your discretion).
- Having reached the middle of the jar, place the remaining garlic, dill corollas, allspice and black pepper on top of the mushrooms. Add some salt.
- We continue to alternate the mushroom layers, periodically compacting them. It should be taken into account that there are fewer mushrooms in the upper layers of the jar, which means less salt is needed. About one pinch.
- Leave 3-4 cm free to the top edge of the jar so that the brine does not spill out due to rising mushrooms.
- Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will prevent mushrooms from rising.
- Pour sunflower oil on top at your discretion to block the access of oxygen to the ripening process. Otherwise, the quality of salty delicacies will deteriorate significantly.
- Cover with a nylon lid and place in a cool place for two weeks. This is a refrigerator or a cellar.
If you doubt the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly throughout the jar. If necessary, salt can be added on top.
How and where to store the workpiece correctly
The process of salting mushroom mass proceeds normally in barrels, enamel buckets, and glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize it.
A cool, dry place is the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of +5...+6°C, in the refrigerator.
But salted mushrooms stored in tubs and buckets are best placed in the cellar. Someone manages to store pickles on the balcony during the winter season.
To protect the salted gifts of the forest from freezing, they are placed in specially prepared insulated containers. The insulation is old warm clothes, blankets, and wood sawdust. The main condition for high-quality storage of the product will be maintaining a constant temperature:
- temperatures below 3 degrees make mushrooms soft, falling apart, and tasteless;
- high temperature leads to souring.
Transfer or shake the mushroom mass once a week. If there is not enough brine, add cooled boiled water. Any mold that appears must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new brine. The shelf life, subject to all conditions, is limited to six months. Important! Wooden tubs and barrels are most suitable for pickling, except for products made from aspen. Dishes made of clay and galvanized sheet are absolutely not suitable for the salting process.
What mushrooms are best for pickling?
All types of edible forest products are subject to the salting process. But in terms of taste, lamellar mushrooms with a characteristic bitter taste and unusual aroma have superiority. These include:
- saffron milk caps (highest quality pickling);
- , whitefish (can be salted in bulk);
Noble saffron milk caps and milk mushrooms are certainly salted separately from the rest of the mushroom kingdom. 
Is it possible to eat salted mushrooms?
Let's consider the important issue of the use of mushroom pickles by different categories of people.
Pregnant
Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes a long time, which is an additional burden on the digestive system, liver, and kidneys. In addition, representatives of the mushroom kingdom are capable of accumulating heavy metals and toxins from the environment. Don't forget about the risk of poisoning and the threat of botulism.
Important! Doctors categorically prohibit expectant mothers from eating mushrooms.
Salted mushroom products are included in the dangerous risk zone.
Nursing
It is not recommended to eat salted and pickled mushrooms while breastfeeding.
For children
Children under six years of age should not try mushroom dishes of any kind. Even well-known mushroom products can upset the balance of a child's health. 
Losing weight
Nutritionists in Britain have developed a special mushroom diet, the essence of which is to replace meat with mushrooms, and only fresh mushrooms are used. Champignons and white ones are suitable.
A diet based on salted mushrooms also has its place. The mono-diet involves only salted forest products in the diet with a small amount of vegetables. Before eating, the mushroom mass should be washed, seasoned with oil and herbs. Use only this salad for food.
To prepare a dietary breakfast, you need to grind the mushroom mass, combine it with low-fat cottage cheese and herbs. You can add a small amount of salt. An excellent dietary dish is a soup based on mushrooms, vegetables, and herbs.
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- not such a simple matter. On the festive table, salted mushrooms are especially respected. But you need to be able to cook them. And, before you start pickling mushrooms, it is important to know the main rules for harvesting them. The following recipes will tell you about the basic methods of pickling mushrooms and storing them.
You can pickle different mushrooms: lamellar (honey mushrooms, milk mushrooms, yellow mushrooms, etc.), tubular (boletus, aspen, boletus, boletus), and even champignons. You can make combined pickles, but it’s still better to sort the mushrooms by type.
On “Pickling mushrooms at home” recipes mushrooms are prepared as follows. Tubular ones are salted immediately, without preliminary soaking. For lamellar and other mushrooms, you need to cut off the stems and soak them in cold, lightly salted water for quite a long time (from 2 to 5 days). The soaking water is added with salt to prevent the mushrooms from turning sour. But it should still be changed at least twice a day. Mushrooms with an abundance of bitter juice (bitter mushrooms, volnushki, etc.) should be boiled and not soaked.
Before pickling mushrooms, a suitable container (enamel or ceramic barrel, tub, bucket, etc.) must be doused with boiling water or evaporated. Glass jars are also used for home pickling; but they are suitable for small volumes of mushrooms.
There are two main methods of salting: hot and hot. Each of them will be discussed in more detail below.
Cold pickling of mushrooms at home for the winter
Before salting mushrooms in a cold way, spices and spices are placed in the dishes prepared for pickling: bay leaves, blackcurrant leaves, dill umbrellas, garlic, horseradish leaves, cloves, allspice, etc. Mushrooms are placed on the spices, it is advisable to lay them upside down, sprinkling layers salt every 5-8 cm. On average, the amount of salt should be approximately 3% of the total mass of mushrooms, or about 40-50 g of salt per 1 kg of mushrooms.
The mushrooms are covered with a clean linen cloth on top, and then with a lid that fits well into the dish or with a wooden circle on which pressure is placed. Instead of oppression, you can use a stone, washed and scalded with boiling water. You cannot take limestone stones, bricks and metal objects for oppression. The dishes with mushrooms are left to salt at room temperature.
After 2-3 days, a brine should appear under the surface of the mushrooms. The excess can be drained and a new portion of mushrooms added to the bowl. These steps are repeated until the mushrooms stop settling and the container is as full as possible. After 3-4 days, brine will appear above the mushrooms; the oppression weight should be increased. Store pickled mushrooms in a cool place, periodically changing the napkin and washing the oppression (at least once every 2 weeks).
You can prepare mushrooms using the cold method in a slightly different way. For the second option, the mushrooms are placed on the spices with their caps up, sprinkling them with layers of salt every 5-8 cm and laying the spices again. In this way, mushrooms are placed for pickling until the entire container is filled. Afterwards, boiled cold water is poured in, and the workpiece is covered with a wooden circle included in the dish, on which oppression is placed. The mushrooms should be compressed and settled within a few days, and a new portion of fresh mushrooms is added to the container, after which it is sealed and placed in a cold place. Once a week, the salted container must be shaken or rocked to evenly distribute the brine in it. Particular attention should be paid to ensuring that the container does not leak and that the mushrooms on top of the brine do not “peek out” or freeze in the cold. Without brine, they will turn black and begin to mold, and from the cold they will become flabby and quickly deteriorate.
Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.
Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.
Is it possible to pickle mushrooms in plastic containers?
Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.
If there is no other option, pay attention to the markings on the bottom of the container.
If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.
Preparatory stage of salting
Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.
Sorting
Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.
Cleaning
Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.
Slicing
If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.
Soaking
Methods for pickling mushrooms
There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.
Quick salting
The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.
Boil them until tender, add salt to taste, use spices, garlic and add weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.
Hot method
The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.
As soon as the liquid boils, place the mushrooms in it.
Important! After 5 minutes, foam will appear that needs to be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.
Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.
Cold way
Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.
Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.
Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.
Important! Synthetic fabrics cannot be used.
Refrigerate the pickles, and within a few weeks you will be able to enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.
This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.
In a barrel
Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.
After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.
Without vinegar
The recipe for making it without using vinegar is especially popular.
Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.
Pickling frozen mushrooms
There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.
For 3 kilograms of freezing, you will need 3 heaping tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low so that the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.
After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.
Recipes for pickling mushrooms at home
It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.
Milk mushrooms
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
- 60 grams of salt;
- 4 cloves of garlic;
- 10 black peppercorns;
- and the same number of leaves from a currant bush;
- several dill umbrellas.
Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.
Saffron milk caps
To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.
Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.
Honey mushrooms
Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.
To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.
Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.
Oyster mushrooms
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
Butter
The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.
Chanterelles
It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.
Gobies
Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Pigs
Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.
Volnushki
Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.
Cowsheds
The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.
All that remains is to put the cowsheds in jars, fill them with brine and seal them.
Storing salted mushrooms
Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.
Salted mushrooms are a tasty and versatile product. They act as both a complete independent dish and an ingredient in salads/savory pastries, and also go well with meat and vegetables. Many housewives may have a logical question: how to salt mushrooms so that their taste does not deteriorate and the preparations are stored for a long time? Let's look at all the intricacies of this process in our article.
Which mushrooms are best suited for pickling?
All edible mushrooms can be pickled. Processing methods may vary only slightly, depending on the specific type of product.
It is important to remember that you need to pay attention not only to the type of raw material, but also to the places where it is collected, since the mushroom, like a sponge, instantly absorbs contaminants and poisons from the air.
With cultivated varieties, such as oyster mushrooms and champignons, the danger is minimized, but with other mushrooms it is important to follow some rules:
- Raw materials for salting need to be collected in forests, as far as possible from places of human settlement, industrial enterprises and highways. Such a product will contain a maximum of nutrients and vitamins, and will not cause poisoning.
- If the appearance of the mushroom is in doubt, you should not cut it and use it for food.
- It is extremely important to know what edible mushrooms look like so as not to accidentally confuse them with poisonous ones. If you don’t have much knowledge on this topic, you should ask experienced mushroom pickers for help.
- The optimal time for “quiet hunting” is early morning, when mushrooms are better visible.
- Only strong, whole specimens are taken for food.
Properly selected raw materials are the basis for tasty and safe pickles.
Preparing for pickling
Before proceeding directly to salting, you should carry out some preparatory work:
- It is important to remember that freshly harvested raw materials must be processed within the next couple of hours, since wild mushrooms are subject to rapid spoilage.
- The resulting harvest must be carefully sorted, removing spoiled, cracked specimens, so that the pickles are better stored.
- After this, the mushrooms are thoroughly washed with running water, removing pieces of earth, leaves, sand and other debris.
- Then large specimens are cut into several parts, and for smaller ones the stem is separated from the cap. Some mushrooms begin to darken quickly, so the already chopped raw materials are placed in any container filled with water. A little salt is also added there.
As soon as the raw materials are cleaned and prepared, the time comes to select the required salting method. How to salt mushrooms correctly? Everything will depend on their type.
How to pickle mushrooms hot
This heat treatment option involves the use of brine. In it, the raw materials are first boiled, then laid out in pre-washed glass containers. Afterwards, the mushrooms are poured with boiling brine and sealed.
An important addition: only mushroom caps should be salted hot.
To prepare such a mushroom appetizer per kilo of any mushrooms, you will need the following components:
- spoon of salt;
- peppercorns;
- half a glass of filtered water;
- lavrushka
To the above ingredients, if desired, you can add cherry leaves, currants, clove flowers, and dill. The mushroom caps must first be separated from the stems.
Pickling mushrooms is done as follows:
- In a saucepan you need to boil the required amount of water, add salt and add the remaining spices.
- Then the mushrooms are added. After boiling again, the fire decreases. It is important to remove foam from the surface of the brine.
- The cooking time is no more than half an hour, during which time the mushrooms must be stirred to avoid burning. The finished raw material will begin to sink to the bottom, but the brine should remain transparent.
- Now the boiled mushrooms are laid out in pre-treated containers, filled with brine and sealed.
The preparations are allowed to cool, after which they are transferred to storage somewhere where it is cool and dry.
The method is convenient because of its simplicity and speed: you just need to boil the brine for the mushrooms and boil them in it. But the cold and dry methods are much more labor-intensive.
With garlic for the winter
One way to hot pickle mushrooms is to cook them using garlic. This vegetable will give the pickles a piquant taste and an appetizing aroma.
To prepare a delicious snack you will need the following ingredients:
- 1 kg of any mushrooms;
- half a glass of water;
- 3 tablespoons of coarse salt;
- 4 cloves of garlic;
- 8 currant leaves;
- 10 black peppercorns;
- 2 large umbrellas of overripe dill.
Prepare pickles as follows:
- The mushrooms are first cleaned, washed, the stems are removed, and especially large caps are divided into several parts.
- The raw materials are poured with water, salted and boiled over medium heat for no more than 20 minutes, constantly removing the foam.
- Mushrooms and spices should be placed in layers in an already prepared jar. When the container is full, it is filled with cooled brine and sealed.
Store canned food without direct access to light and in a cool place. They are ready for use after a month and a half.
Cold pickling of mushrooms
Salted mushrooms for the winter can also be prepared cold.
Its main difference from all the others is that the mushrooms are soaked in water for a couple of days, during which the liquid is regularly changed.
After this, the prepared raw materials are laid out in layers in a barrel, alternating with spices and salt. Then the container is covered with a clean cloth and a weight is placed on top.
As the mushrooms settle, the container is filled to the top with fresh raw materials with spices and salt. Do this until the bowl is completely filled with compacted mushrooms.
Such barrels are stored only in the cold, preferably in the basement.
Salted champignons for the winter
Using the principle described above, you can easily prepare champignons.
This is done like this:
- To begin with, the mushrooms are cleaned, washed, and the stems are removed. After this, the raw materials are filled with clean water for a couple of days. The fluid must be changed twice daily.
- Spices, finely crushed garlic, and salt are placed in a prepared container. A layer of champignons is laid on top, which should not be thicker than 6 cm. It is important to maintain the proportion - take 2 tablespoons of salt per 1 kg of raw materials. Spices are added to taste.
- After this, the container is covered with a clean cloth, a weight is placed on top, and the entire “structure” is sent to a dark place for salting.
- If you plan to harvest a large number of mushrooms, then as the preparation settles in the barrel, fresh mushrooms, salt and spices are added to it.
Mushrooms salted in this way will be ready in a month and a half.
As salting occurs, mushroom juice is released, which should completely cover the mushrooms.
Salting milk mushrooms
For pickling, take fresh mushrooms without signs of spoilage or rotting. They are thoroughly cleaned of dirt and, if necessary, cut into several pieces.
For 1 kg of raw materials you will need 4 tablespoons of salt. No spices are used when pickling, since this method is designed to reveal the natural taste and aroma of mushrooms.
It is best to use a glass or wooden container. Metal or clay ones can worsen the taste of the finished product.
- Clean milk mushrooms are laid out in layers, sprinkled with salt, after which a thick cotton towel and a heavy weight are placed on top. It is best to use stone.
- The workpiece is sent into the cold, and after a couple of weeks you can put crispy and aromatic milk mushrooms on the table.
There is nothing complicated in preparing salted mushrooms. The main thing is to choose a quality product, then carefully prepare it for salting and strictly adhere to the technology. This is the only way to get a truly delicious snack. Try it!
For some, the arrival of autumn is a sad event: the days are getting shorter and it’s getting colder. Some, on the contrary, look forward to this time of year to enjoy its colors and gifts. Most people who like to pick and eat mushrooms fall into the second category. They know that the most productive time is September. Gourmets anticipate how they will enjoy it in advance. Salted mushrooms, for which every housewife has a recipe and in more than one version, pickled, fried and stewed, are always welcome guests on the table. And, of course, these gifts of the forest are harvested for future use, for the winter. Salted mushrooms are not the easiest recipe: you will have to tinker with it. However, the result is worth it. So, salted for the winter.
A little about security
In all families where walks through the autumn and summer forests are a tradition, children are taught from an early age that not all mushrooms are healthy. However, it would not be amiss to remind you of this. Many edible types of mushrooms have “doubles” that lead to serious poisoning. Therefore, it is better to spend your first mushroom hunting trip in the company of an experienced friend.
Forest products traditionally used for food also require serious consideration. Almost every recipe for pickled mushrooms for the winter begins with recommendations for pre-processing the products: soaking or boiling. These points should not be skipped under any circumstances! Mushrooms, even completely edible ones and growing in a well-known place, perfectly accumulate harmful substances.
Preparatory stage
Sorting is where salted mushrooms begin. Cooking recipes first of all call for sorting out the forest “prey” and dividing it into types. Different varieties of mushrooms, as a rule, require slightly different processing, so it is better not to mix them. Then everything is cleaned of debris and dirt in running water.
The next stage is soaking. There are different recommendations in this regard. In some cases, it is allowed to omit this step (for example, when preparing salted porcini mushrooms). The recipe for preparations from the gifts of the forest, characterized by bitter milky juice (svinushki, bitters and others) always involves soaking them for 3-5 days or even boiling them. For about three days, it is necessary to keep trevally, valui, whitefish, and milk mushrooms in cold salted water. In this case, it is necessary to keep the mushrooms under pressure in a place where the temperature is kept low. The water must be changed at least twice a day. To prevent the mushrooms from turning sour, it is recommended to add salt to the solution - approximately 3% of the weight of the main product.
Two methods
There are two options for how to cook salted mushrooms. The cold preparation recipe involves preliminary soaking of forest products according to the principles described above. The hot method begins with boiling the mushrooms. For the first method, milk mushrooms, volushki, russula, valui, violins, white mushrooms, and saffron milk caps are suitable. Almost all other mushrooms are salted hot.
(cold method)
Fragrant and bright saffron milk caps are the favorites of many gourmets. To pickle them, the following ingredients are used per kilogram of mushrooms:
black currant leaves - 20 g;
salt - 40 g;
bay leaf - 2 g;
allspice - 4 peas.
The saffron milk caps are cleared of debris, placed in a colander and doused with boiling water twice. Then they are washed in running water. Spices are placed at the bottom of a suitable bowl, and mushrooms are placed on top of them with their caps facing up. Each layer (5-6 cm) is sprinkled with salt; currant and bay leaves and a couple of peppercorns are also added on top. The mushrooms are covered with a clean piece of cloth, on which a lid is placed (wooden or enamel with the handle down, it should fit freely into the dish). A pressure is placed on it, for example, a washed and scalded stone (not brick or limestone!), wrapped in gauze. You should not use metal objects as cargo.
After two to three days, a brine should appear above the pressure. If this does not happen, the load must be increased. Every 2-3 days, the excess brine is drained until the mushrooms are completely compacted.
You need to store saffron milk caps in a cool place, about twice a week you need to change the fabric and wash the wooden board or lid.
Not only for saffron milk caps
You can cook other salted mushrooms in a similar way. The recipe is suitable for milk mushrooms, white mushrooms, and russula. For the former, the same amount of salt is retained. For volushkas and russula, take a little more - 50 g.
Ryzhiki can be eaten after 10-12 days. Other types of mushrooms require longer salting: milk mushrooms - 30-40 days, trumpets - at least 40.
hot cooking recipe
The second pickling option involves boiling the main ingredients. This is the method most often used to prepare porcini mushrooms for the winter. For one kilogram take:
salt - 2 tablespoons;
bay leaf - 2-3 pieces;
black currant leaf - 2-3 pieces;
cherry leaf - 4-5 pieces;
black pepper - 4-5 peas;
dill - approximately 5 g;
cloves - 3 buds.
Before you need to prepare (calculation of ingredients is given specifically for prepared mushrooms). They are cleaned of debris, the caps are separated from the stems (either only the caps are salted, or the caps and stems are salted separately). Large parts of mushrooms are cut to the size of small ones. Water is poured into the pan at the rate of half a glass per 1 kg of prepared forest products. Pour all the salt into the liquid and let the mixture boil. Then mushrooms are dipped into it. Cook them for about 30 minutes, stirring constantly to prevent burning. After all the foam has been removed from the broth, you can add spices.
It’s easy to tell when the mushrooms are ready: they begin to sink to the bottom, and the brine becomes clear. After finishing cooking, the caps or stems need to be cooled. To do this, it is convenient to throw them into a large container. Then the porcini mushrooms are transferred to the prepared container, filled with brine and closed. Liquid should not be more than 1/5 of the mass of the main ingredient. Porcini mushrooms are ready in about 40-45 days.
Nuances
You can also pickle other types of mushrooms using the hot method. Depending on the variety, the cooking time from the moment of boiling varies:
greenfinches - 5-8 minutes;
milk mushrooms - 5-10 minutes;
boletus and boletus - 20-30 minutes;
russula and volushki - 10-15 minutes;
honey mushrooms - 25-30 minutes;
valui - 30-35 minutes;
The saffron milk caps are not boiled, but only doused with boiling water two or three times.
Almost all mushrooms can be eaten after 40-45 days. Valuis take a little longer to prepare: they need to be aged for about 55 days.
Spin
There is a method, known to many housewives, by which salted mushrooms can be preserved for a longer period. Recipes for preparing them for the winter include preserving them. The already prepared mushrooms are transferred to a saucepan along with all the liquid and put on fire. Bring the mixture to a boil (don't forget to stir!). After this, the hot mushrooms are immediately placed in sterilized jars and covered with lids. The container is placed in a pan of water and left to boil. Half-liter jars are sterilized for 12-15 minutes, liter jars for 15-20. It is important to note that the brine should be approximately 20% of the mass of the mushrooms. If it is less, it is necessary to increase the volume of liquid. 1 tablespoon of salt is dissolved in a liter of water, and the jars are topped up with this mixture.
Salted mushroom dishes: recipes for caviar and salad
Mushrooms prepared using one of the described methods are good both in winter and summer, both on their own and as an element of a variety of dishes. For example, they are ideal for hearty salads, which are especially relevant during cold weather. Before preparing any dish, if necessary, salted mushrooms are soaked or washed.
For salad with tomato dressing you will need:
salted mushrooms - 0.5 kg;
garlic - 2 cloves;
tomato paste and vinegar - one tablespoon each;
vegetable oil - 50 ml;
green onions, dill, parsley.
Tomato paste is beaten with vinegar and oil. Chopped garlic and herbs are added to the mixture. Mushrooms are cut into strips. They are then mixed with the sauce.
You can prepare another salad with salted mushrooms. The recipe includes 300 g of harvested forest products: 100 g of pickled cucumbers, carrots, beets, potatoes and cabbage, as well as 50 g of onions, 50 ml of vegetable oil, sugar, salt and parsley. Vegetables (carrots, beets and potatoes) need to be boiled, peeled, cut into cubes, and shredded cabbage. Onions are cut into half rings, pickled mushrooms and cucumbers into slices. The ingredients are mixed and seasoned with oil. Salt and sugar are added to taste. The finished dish is decorated with parsley.
No less popular is caviar made from salted mushrooms. Its recipe is also quite simple. For 300-350 g of mushrooms, take one onion, salted or pickled cucumber. You will also need:
vegetable oil - 2-3 tbsp. l.;
mustard - 1 tsp;
vinegar (5%) - 2-3 tbsp. l.;
salt and pepper.
Mushrooms can be chopped or minced. To them you need to add finely chopped onion and cucumber. Then the mixture must be seasoned with oil and mustard diluted in vinegar. After this, the caviar is salted and peppered, mixed thoroughly and served. If desired, you can add greens to the dish.
Salted mushrooms are a recipe that requires careful preparation of ingredients and a lot of time, so not all housewives decide to make such preparations. However, the special taste and spicy aroma of this dish are well worth the effort.