A delicious way to pickle mushrooms. How to pickle mushrooms for the winter - proven recipes. Cold pickling of edible mushrooms

Salting mushrooms is one of the simplest and most common ways to harvest them. Mushrooms canned in a strong salt solution are used for soups, side dishes, appetizers, marinades and stews. Almost all types of edible mushrooms are used for salting, including milk mushrooms and mushrooms.

Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well by putting them in a colander and washing by repeatedly immersing them in a bucket of cold water, letting it drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and the lower part is cut off at the legs by half. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.

Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent browning during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of citric acid are added (based on 1 liter of water).

There are several main ways to pickle mushrooms:

1. Salting mushrooms in a dry way.
2. Salting mushrooms in a cold way.
3. Salting mushrooms in a hot way.
4. Storage of salted mushrooms.

Dry pickling of mushrooms

Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with salt moderately, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects).

The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.

Salting mushrooms in a cold way

Cold salting is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.

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

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

The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.

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

Hot salted mushrooms

Hot salting is carried out as follows. Mushrooms are cleaned and sorted. In whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

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

The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.

With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storage of salted mushrooms

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

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

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

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

Do you know that:

Salting mushrooms is the easiest way to harvest for future use. All mushrooms are suitable for salting

How to pickle mushrooms

Salted milk mushrooms

Thoroughly clean the mushrooms and rinse under cold running water. Cut large mushrooms into medium pieces. We spread the mushrooms in a container and pour cold water for 5-6 hours to remove the bitterness. Then boil the milk mushrooms in salted water (2 tsp. salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour water.

Peel the garlic and horseradish root and finely chop. The mushrooms are placed in a container with hats down in several layers. Salt each layer, shift with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and set the load, if there is not enough brine, we add the water in which the milk mushrooms were boiled. We leave the milk mushrooms for salting for 2-3 days. Then we transfer the mushrooms to sterilized jars, press them on top with a currant leaf. We close the jars with nylon lids and store in the refrigerator or cellar.

Milk mushrooms - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.

Salted chanterelles.

To begin with, the chanterelles must be properly cleaned of all contaminants and rinsed thoroughly in cold water, and this must be done carefully, trying not to damage the mushrooms. Then boil the chanterelles in salt water for 15 minutes, put them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

After that, we pour a layer of salt on the bottom of a glass or enameled container and lay the layers of chanterelles with hats down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, put a wooden circle or dish on top and put a light oppression (for example, you can use a bottle filled with water).

We leave the mushrooms for 3 days, until they give juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely over. Then the chanterelles must be taken out to a cold room for further storage (it is necessary to ensure that the mushrooms are completely covered with brine). Chanterelles will be ready in 1.5 months.

For 1 kg of freshly harvested chanterelles: 50 g of coarse salt (and salt for cooking at the rate of 10 g of salt per 1 liter of water).

Assorted mushrooms.

Clean the mushrooms from dirt, wash thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with running cold water. Let the water drain, sprinkle the mushrooms with salt. Put the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close with lids. Keep cold.

For 3 kg of autumn mushrooms (waves, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.

Mushrooms "Assorted".

Mushrooms clean from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and mushrooms should be simply washed. Pour a layer of salt on the bottom of the prepared jars and put the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms settle, add more so that the jars are filled to the top.

Leave for 5 days at room temperature. Then check if there is enough brine, if not enough - increase the load. After 15 days, the mushrooms will be ready, and they must be transferred to storage in a cold place.

For 1 kg of mushrooms - 40 g of table salt (4 tsp).

Crispy pickled mushrooms.

After the mushrooms have been cleaned and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, drain in a colander and let dry. After that, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, mug and load.

Mushrooms can be eaten after 3-5 days. Mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in a cellar or refrigerator, as mushrooms should always be in brine. But you can put them in jars, and pour vegetable oil on top, close with a plastic lid and store in the cold. From this amount you get 5 cans of 0.8 liters. The oil prevents the brine from fermenting or molding, and if the mushrooms are too salty, they can be washed with cold water.

Salting mushrooms is also one of the easiest ways to harvest them. Mushrooms canned in a strong salt solution are used for soups, side dishes, appetizers, marinades and stews.

Almost all types of edible mushrooms are used for salting, including milk mushrooms and mushrooms. Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well, put in a colander and rinsed by repeated immersion in a bucket of cold water, allowed to drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and the lower part is cut off at the legs by half. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.

Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent browning during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of citric acid are added (based on 1 liter of water).

There are several ways to pickle mushrooms - dry, hot and cold.

DRY SALTING

Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with salt moderately, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects). The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.

COLD SALTING

Cold pickling is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.

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

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

The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.

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

HOT SALTING

Hot salting is carried out as follows. Mushrooms are cleaned, sorted; in whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui is soaked for 2-3 days.

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

The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.

With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

STORAGE OF SALTED MUSHROOMS

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

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

MANUFACTURE OF MUSHROOM EXTRACT

Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used in soups and also as a side dish.

Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and stewed for half an hour. For 1 kg of mushrooms add 0.25 l of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate bowl.

Boiled mushrooms are rubbed through a sieve or passed through a meat grinder, and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and hot poured into small jars or bottles. Banks are immediately hermetically sealed and turned upside down with lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.

The arrival of autumn is the most favorite time for all fans of "silent hunting". Armed with long sticks and baskets, mushroom pickers all over the country go for their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, boletus, saffron mushrooms, volnushki allows you not only to eat plenty in the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and tasty recipes for salting mushrooms at home in hot and cold ways are popular. Such salt preparations are made in small jars in which they can be stored for more than one winter. You can also pickle and "home" mushrooms - oyster mushrooms and champignons. Read more about how to salt mushrooms for the winter with your own hands in step-by-step recipes with photos and videos below.

How to salt mushrooms in jars in a hot way - a simple step-by-step recipe for the winter with a photo

In a hot way, salting mushrooms in jars, in particular milk mushrooms, even according to a simple step-by-step recipe for the winter, is longer and more difficult than cold ones. But on the other hand, the taste of mushrooms salted in this way is more saturated and rich. Therefore, if you are not afraid of small difficulties, then be sure to master the following simple step-by-step recipe for the winter with a photo of how to salt mushrooms in jars in a hot way.

The necessary ingredients for pickling mushrooms in hot jars for the winter

• milk mushrooms
• dill umbrellas
• garlic
• currant leaves
• Bay leaf

Step-by-step instructions on how to salt milk mushrooms hot in jars for the winter

How to salt wild mushrooms for the winter in jars - a quick and easy recipe step by step

There are many ways to properly salt wild mushrooms for the winter in jars, but we offer further one of the fastest and easiest options - dry salting. Unlike salting with water, this method does not require special manipulations. In order to properly salt forest mushrooms for the winter in jars according to a simple and quick recipe, mushrooms and russula are best suited.

The necessary ingredients to properly pickle wild mushrooms in jars for the winter according to a quick recipe

• mushrooms or russula

Step-by-step instructions on how to properly salt wild mushrooms in jars for the winter according to a simple recipe

1. If you have mushrooms, then for this method of salting they can not even be washed. It is enough to wipe the mushrooms with a damp soft cloth to remove all excess dirt. But it is better to wash the russula and be sure to remove the skin from the hats, as it gives bitterness when salted.
2. Put a layer of mushrooms in a deep container (caps down) and sprinkle with salt on top. For 1 kg of mushrooms, you need to take about 40 grams of salt.
3. We alternate layers of mushrooms and salt until we completely fill the selected container.
4. We cover the top layer of mushrooms with gauze folded several times. We put a wide plate or lid on top, put oppression. As oppression, you can use a full three-liter jar, granite stone, etc.
5. We leave the mushrooms under oppression for about 3-4 days. When they release enough juice, we transfer the finished salty snack to clean jars along with the brine and cork with nylon lids.

How to salt boletus mushrooms in jars - a simple recipe for the winter step by step

Boletus boletus in jars according to a simple recipe for the winter below is easy to pickle. The main thing is to properly prepare the mushrooms for salting so that they do not give unnecessary bitterness. Read more about how to salt boletus mushrooms in jars for the winter in a simple recipe below.

The necessary ingredients to pickle boletus mushrooms for the winter according to a simple recipe

• boletus - 2 kg
• salt -100 gr.
• currant leaves
• dill
• horseradish leaves
• garlic
• carnation
• Bay leaf

Step-by-step instructions on how to salt boletus nazimu in jars according to a simple recipe

1. Before proceeding with salting, it is very important to properly process the boletus. To do this, they must first be soaked for a couple of hours in water, then rinsed thoroughly and remove the top layer from the hats and legs. For salting for the winter, it is best to take small boletus, and large specimens should be cut into small pieces.
2. Put a layer of dill umbrellas and currant leaves, horseradish on the bottom of the pan. Add finely chopped garlic, a little cloves, bay leaf. The amount of spices and herbs must be determined "by eye".
3. Put a layer of mushrooms on top of a layer of herbs and spices, sprinkle with coarse non-iodized salt.
4. Lay out a layer of herbs and seasonings again, then mushrooms again.
5. Cover the top layer with cloth or gauze. Cover with a smaller diameter lid and put oppression.
6. Leave the mushrooms under oppression for 3-4 days, then, together with the brine, pack them in sterile jars and close with lids.

How to pickle volnushki mushrooms in jars - a simple and tasty recipe for the winter

A simple and tasty recipe for pickling mushrooms in a jar, which you will find below, has a number of important features. It is important to observe all of them, otherwise ready-made salty waves may disappoint you with their taste. The subtleties of how you can pickle mushrooms in jars in a simple and tasty recipe for the winter.

Necessary ingredients, how to salt volushki mushrooms in a jar according to a delicious recipe

• waves
• currant leaves
• dill umbrellas
• coarse salt

Step-by-step instructions on how to pickle jars in jars according to a simple and tasty recipe

1. Freshly picked volnushki before salting should be thoroughly washed and cleaned from the top layer of the skin. Then put the mushrooms in a deep container and pour cold water for a day. During this time, the water will need to be changed about 1 time in 4-5 hours so that the waves do not turn sour.
2. Drain the water and put the mushrooms in a colander.
3. In parallel, in an enamel pan, bring salted water to a boil and put the mushrooms into it. Boil for 15-20 minutes over medium heat.
4. Take the mushrooms out of the brine. Put a layer of herbs and spices in a sterile jar, then mushrooms and salt. We fill the jar in this way almost to the top.
5. We cover the mushrooms with a leaf of horseradish from above and press them with wooden skewers so that the brine rises to the top.
6. We wrap the neck of the jar with gauze and send it to a cold place for storage.

How to salt oyster mushrooms at home in a hot way - a step by step recipe

Oyster mushrooms are one of the most affordable mushrooms for salting at home, which are equally well prepared both cold and hot. In addition, they do not require special pre-treatment with soaking and cleaning. Read more about how to salt oyster mushrooms hot at home in a step-by-step recipe below.

Necessary ingredients for salting oyster mushrooms at home in a hot way

• oyster mushrooms
• garlic
• Bay leaf
• carnation
• black pepper

Step-by-step instructions on how to salt oyster mushrooms in a hot way at home for the winter

1. We wash the oyster mushrooms under running water and divide the bunch into separate mushrooms. Particularly large specimens are cut into small pieces.
2. Boil the mushrooms in salted water for about 15 minutes after boiling.
3. Separately, we make a brine: for 2 liters of water, 200 grams of coarse salt, spices and herbs to taste. Bring to a boil and boil for literally 5 minutes.
4. Arrange in sterile jars of oyster mushrooms and fill with hot brine.
5. We cork with lids and send to a cool place for a week, after which the pickles are ready for use.

How to salt porcini mushrooms for the winter in jars in a hot way - a simple recipe step by step

Porcini mushrooms are ideal for hot pickling in jars at home. Especially if you use such a simple and delicious recipe as the step-by-step version below. It describes in such an accessible way how to salt porcini mushrooms in jars in a hot way for the winter that even an inexperienced hostess can handle the recipe.

The necessary ingredients to salt porcini mushrooms in jars for the winter in a hot way

• white mushrooms - 2 kg
• salt - 4 tbsp. l. with a slide
• cloves - 2-3 pcs.
• garlic - 1 head
• coriander to taste

Step-by-step instructions on how to salt porcini mushrooms for the winter in hot jars with your own hands

1. Wash the mushrooms and carefully remove the top layer. Cut into pieces of equal size.
2. Peel the garlic and cut into thin slices.
3. Bring salted water to a boil and after 3-5 minutes add chopped porcini mushrooms.
4. After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook the mushrooms for 15 minutes.
5. Approximately 5 minutes before the end of cooking, add spices and, if necessary, increase the amount of salt.
6. Arrange porcini mushrooms in sterile jars, alternating mushroom layers with garlic.
7. Pour the mushrooms with hot brine filtered through gauze, leave to cool.
8. Cover jars with lids and store in a dark, cool place.

How to salt milk mushrooms at home in a cold way - step by step recipe, video

From the following step-by-step video recipe, you will learn how to salt mushrooms at home in a cold way using the example of milk mushrooms. This method is also suitable for salting champignons, oyster mushrooms, mushrooms, whites, boletus. But it is better to harvest volnushki and honey mushrooms for the winter in jars in a hot salting way. Read more about how you can salt mushrooms at home in a cold way according to a simple recipe in the video below.

Autumn is the time for quiet hunting. But it’s not enough just to find edible mushrooms, they still need to be cooked correctly, to stock up for the winter. Fresh frozen, marinated, fried, dried and salted mushrooms. All varieties of mushroom blanks can be used for breakfast, lunch and dinner. Delicious salted mushrooms are the pride of the hostess. How to properly salt mushrooms, not everyone knows. Salting recipes for different mushrooms are different from each other. It is important to know the features so that mushroom blanks are not only tasty, but also healthy.

Mushroom Salting Recipes

All types of mushrooms can be salted, but usually agaric mushrooms are used for this type of preparation: milk mushrooms (black and white), mushrooms, mushrooms, russula, valui (fists). Depending on the type of mushrooms, you need to determine the method of salting. The most common method is cold salting. It is suitable for mushrooms and waves.

Russula, valui are salted in a hot way. The dry method is considered the most uncommon, thus usually. The main types of pickling mushrooms are used by experienced housewives.

Cold salting

With this method, useful properties, taste and mushroom aroma are best preserved. But there is a drawback: a long cooking time. From the beginning of salting to the finished type of mushrooms, suitable for consumption, one and a half to two months pass. It is necessary to strictly follow all the stages of cold salting:

Recipe for salting volnushki in a cold way at home

Hot cooking

Thus, mushrooms are salted with bitter juice, which is not removed during soaking. And also this method takes much less time. Russula, valui, mushrooms are salted using the hot method. It consists of several stages:

Dry recipe for mushrooms

In this way, only mushrooms are usually salted. They are prepared in a variety of ways: fried, pickled, salted, dried, frozen. They are good in every way.

After salting, mushrooms remain crispy and retain mushroom flavor.

How to pickle mushrooms using the dry method: