Features of salting mushrooms in a cold and hot way. Redheads for the winter - recipes for freezing, salting in a quick, cold and hot way, marinated in a jar

The most delicious grandmother's recipe for pickling mushrooms

Mushrooms salted in this way are very tasty, they retain their red color and the aroma of mushrooms.
We sort out the saffron milk caps, remove the wormholes, cut off the legs, leaving only the hats. I usually divide mushrooms into fractions, large medium and small.

With this method of salting, we wash the mushrooms. We spread it in an enamel bowl and pour boiling water over it, so that the mushrooms are all in the water. Close the lid and let stand for 2-3 minutes.

We take it out of boiling water or pour it into a colander, let the water drain and dump the mushrooms back into the dish. When the mushrooms have cooled to room temperature, salt them directly in the dish. I take a look at the salt. On a full three-liter dish of mushrooms, I put two handfuls of salt (regular salt, not extra). If you want saltier, add three handfuls.

Stir and let stand for 20 minutes, mix again and lay out in sterilized jars.

We lay it tightly so that the liquid closes, pour 1 tablespoon of salt on the very top, put a horseradish leaf or a circle cut out of a plastic cover.

Do not fill the jar to the top, do not report 1 cm, close it with a boiled polyethylene lid.
We take half-liter jars, it’s very convenient, I took it out and ate it.

I make several options, just salt, without adding spices and with garlic (it turns out so yummy!).
If you want with garlic, use garlic chives. I tear it from the garden, wash it and put it on the bottom of the jar, in the middle and on top. There are no garlic feathers at hand, put garlic cloves, no need to chop, just clean and put in a jar of mushrooms. For a half-liter jar - 3 small cloves of garlic.

When salting mushrooms, I do not recommend adding other spices, you will kill the taste of mushrooms.
You need to store jars of mushrooms in the refrigerator, on a shelf where it is colder. You can eat after 3 days, they are the most delicious during this period!
This recipe has one drawback, these mushrooms are stored only until the New Year, and if with salt ..., you guessed it, 2 months, no more.

Helpful Hints:

If the mushrooms are too salty, rinse them with running water and soak a little in cold water or milk.

If the mushrooms begin to turn sour (lactic fermentation occurs, fermentation of mushrooms is not harmful, but the mushrooms acquire a sour taste, which not everyone likes), rinse thoroughly with water and salt, put back in jars.

Recipe for salting mushrooms in a dry way

We carefully sort the mushrooms, remove the needles and leaves. Separate the caps from the legs (the legs are good to fry, and the caps are great for salting).
With the dry method of salting, the mushrooms are not washed, but wiped with a soft cloth.

We dump the sorted mushrooms into an enamel bowl and sprinkle with salt at the rate of 1 tablespoon with a slide of salt per 1 kg of mushrooms. If you are afraid that they will turn sour, put a little more salt.

But I warn you that salted mushrooms retain less useful properties.
We mix the mushrooms with salt gently, they can be wrinkled, leave for salting for a day, stirring occasionally. Mushrooms will give a brine and shrinkage will occur.

We lay it out in sterile jars, carefully seal it so that the brine is above the mushrooms, not to the very top of the jar, put a sheet of horseradish on top and pour a tablespoon of salt, it is advised to pour 1 tablespoon of dry mustard, but I have not tried, they say such mushrooms are well preserved.

Before closing the jar with a plastic lid, put a wooden or plastic circle on top.
Those who love with spices can put washed greens, dill, horseradish leaves, currant leaves, lavrushka, garlic leaves in jars, or better put the greens directly in an enamel bowl where the mushrooms will be salted.

Ryzhik salted in this way will darken, this is normal. If the top layer does get moldy, just carefully remove and discard, the rest of the mushrooms are edible. You can eat such mushrooms in 7-10 days. Store blanks in a cool place at 4-5 degrees Celsius.

Recipe for salting milk mushrooms

We sort the milk mushrooms, clean them of needles and debris, rinse and soak in cold water, placing them in an enamel bowl. In order for the bitterness of the mushrooms to come out, you need to soak for 2-3 days. Water must be changed, otherwise sour, the color will be gray.

When the milk mushrooms are ready for salting, they will become elastic and will not crumble. Feel free to drain the water and rinse well. Salt in the same bowl.

Salt consumption 60g per 1 kg of milk mushrooms.
Salt and mix, put oppression on top and let it salt.

In no case do not use iron, aluminum things, bricks and stones of unknown origin for oppression.

In milk mushrooms, you can add dill umbrellas, currant leaves, horseradish.
Salted milk mushrooms are laid out in jars, I advise you to put them in liter jars.
I pour a little salt on the bottom, in the middle and on top, this is for insurance against souring. I lay the mushrooms tightly, pressing down. I sort by diameter, small in one jar, large, medium in others.

We close with a plastic lid, store in a cold place at a temperature of + 4-5 degrees. Milk mushrooms are stored for a very long time, up to 3 years. But it is recommended to store up to one year, and there at your discretion.

You can eat such milk mushrooms in 20-30 days.

It is very laborious to salt milk mushrooms, but they turn out to be very crispy and tasty.
If the mushrooms get moldy or dark on top, just take them out and throw them away, and you can eat the rest.

My grandmother salted mushrooms in such ways, as she gets out of the cellar, and with boiled potatoes, just a miracle! Picking mushrooms is a pleasure and eating too, it turns out a solid positive!

The methods are tested, you can salt! There are still a huge number of ways to prepare mushrooms for the winter, I tried many, but returned to my grandmother's recipes, they are more reliable.

Mushrooms 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.

Ryzhik - delicious mushrooms

Ryzhik canned even in tsarist times. Russia was famous for its salty forest gifts, which were served on the royal table.

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

The cold method of salting 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 number of mushrooms.

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

• 1 kg of mushrooms;
• 50 grams of salt;
• 3 garlic cloves;
• 3 dill umbrellas;
• 15 peppercorns;
• 3 clove buds;
• hell leaf.

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

To, you need to adhere to the following technology:

• 1. First of all, mushrooms are sorted, washed, cleaned. Then spread on a dry towel so that all the liquid is glassed from them.
  2. A horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns are placed at the bottom of the salting pan.
  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, another 1 clove of garlic and 1 clove bud, a dill umbrella and 5 peppercorns are placed.
  4. The rest of the mass of mushrooms is laid on top of the spices, which is also sprinkled with salt every 2 layers. The top layer of mushrooms is decorated with the remaining garlic, cloves, dill and pepper.
  5. The top is covered with gauze folded in 3 layers, and oppression is placed on it. In this position, salting should occur for 2 weeks. Every 2-3 days it is necessary to replace the gauze with fresh one.
  6. After 14 days, the mushrooms are transferred to the banks, poured with brine and placed in a cool place. Next, you need to salt the mushrooms for another 2 weeks.

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Cold dry salting

This method of cooking mushrooms is that no water is used when cleaning them. Basically, the principle of salting is similar to wet, but there are several differences:

• when laying the product in the pan, it should be placed upside down;
• sprinkle with salt is required for each layer;
• 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 salted mass.

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

Hot pickling method

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

• 5 kg of mushrooms;
• 250 grams of salt;
• 4 garlic cloves;
• 8 clove buds;
• 15 peppercorns;
• dill umbrellas;
• horseradish leaves;
• a little hot pepper.

The hot method of salting mushrooms implies their treatment with temperature

Step by step recipe:

1. Mushrooms are sorted, washed, cleaned. They fall asleep in a bucket and fill it with water, leave it in this state for 1 hour in order to remove possible worms from them.
2. 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.
3. Next, 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.
4. Then mushrooms should be boiled. To do this, the product is transferred to boiling water and boiled for 5 minutes. During cooking, foam will form, which must be removed.
5. Everything leans back in a colander, and the water drains into the sink. After the excess broth drains from the mushrooms thrown into a colander, they can be placed back into the basin. Then salt, 5 peppercorns, 2 clove buds, a small piece of chili are poured into the same container.
6. Everything is gently kneaded by hand so as not to crush the mushrooms.
7. A horseradish leaf, a dill umbrella are placed at the bottom of a sterilized jar, and then they are covered with mushrooms. When laying mushrooms in a jar, they should be slightly pressed so that the salting process takes place better. Place a clove of garlic in the middle. A leaf of horseradish, dill is placed on top. So the mushrooms are laid out in all the banks.
8. Then the top is covered with gauze, and everything is poured with brine, the jars are closed. When closing the jar, make sure that the mushrooms are tightly placed in the container, otherwise mold may form further.

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

Redheads marinated in their own juice (video)

Delicious recipe with citric acid

To make pickled mushrooms better stored, 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 mushrooms;
• 3 grams of citric acid;
• 12 peppercorns;
• 3 bay leaves;
• several currant and cherry leaves;
• salt.

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

Cooking:

• 1. First, 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 poured.
  3. In prepared jars, 1 bay leaf and 3 peppercorns are laid out. Then the mushrooms are laid out in jars. The container is completely filled with brine. If during the salting process it turned out that there was not enough brine, you can add boiling water to the jar.
  4. The containers are covered with lids, put on sterilization. It takes 40 minutes to sterilize half-liter jars with mushrooms, and 50 for liter jars.
  5. After sterilization, mushrooms in jars are rolled up, 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.

Ryzhik mushrooms are popular mushrooms that cooks appreciate for their taste and versatility in cooking. They are fried, stewed, marinated and salted. Today we’ll talk about ways to salt a healthy product for the winter.

The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish tint on the cap. The lamellar cap in mature specimens can reach 15 cm in diameter, and the stem can reach up to 9 cm in height. The shape of the cap is round, with slightly bent edges and a depressed center. The skin is sticky and smooth to the touch.

The pulp contains a milky juice, which in the context gives a greenish-blue color to the mushroom plates. The most popular are mushrooms growing in coniferous forests. The milky juice adds a unique sharpness to the rich mushroom taste, with some sourness.
In the classic recipe without the use of spices, a subtle smell of pine needles is added to the aroma of the product.

Mushroom pickers with experience are advised to pick mushrooms on their own, rather than buying them in a store. Firstly, the product may turn out to be old and wormy, and secondly, collected in a contaminated area.

Mushrooms have the ability to absorb everything that is in the atmosphere, including car exhaust gases. Therefore, they need to be collected away from industrial areas and highways.

Pine mushrooms have a more brown tint in the color of the hat, spruce can be greenish.

In order not to make a mistake in choosing, you need to know that the cap of the mushroom is lamellar, milky orange juice appears on the cut, with a characteristic smell of resin. It is better to collect medium-sized specimens.
Of all the abundance of mushrooms, it is these mushrooms that are considered the easiest to digest, despite their calorie content. First of all, it is a source of protein that can replace meat if for some reason it cannot be consumed (fasting, moral and ethical beliefs).

Mushrooms are also rich in fiber, vitamins and minerals, amino acids. Even after salting, they retain a bittersweet aroma and a peculiar spicy taste.

Did you know? From the surviving annalistic records about the Vikings, it is known that the most courageous berserk warriors used a decoction of hallucinogenic mushrooms before the battle. In a trance, they heard the voice of the god Odin, did not feel pain when injured, and did not experience fear.

Step by step cooking recipe with photo

The hot method is preferred by many housewives, as it allows the use of large and standing mushrooms. Heat treatment takes longer, but does not require the same careful selection as the cold method.

Kitchen tools

For cooking you will need the following items:

• saucepan - 2 pcs.;
• colander;
• plate;
• jar 3 liter.

For salting, it is advisable to choose small mushrooms, but if you have large ones, they can be cut into several pieces. So, you will need the following ingredients:

• mushrooms - 5 kg;
• salt - 250 g;
• allspice (peas) - 15 pcs.;
• black pepper (peas) - 15 pcs.;
• - 15 pcs.

mushroom preparation

Preparation of raw materials for salting consists in cleaning from adhering debris, it is also necessary to remove specimens damaged by worms. To clean and cut mushrooms, you need a sharply honed knife, this will cut evenly, and not crumble the fragile mushroom body.

By incising the lowest hard part of the leg, you can see if the camelina is eaten by worms. After dry cleaning, the raw materials are soaked in water for half an hour, this is necessary in order to wash the grains of sand from the cap plates. Then large caps and legs are cut into two or more parts, small bodies are left intact. Then rinse again with cold water.

Did you know?Lovers of salted saffron milk were Peter I, Tchaikovsky, Chaliapin, Belinsky.

After the specified time, the product is salted and ready for use.

Video: how to pickle mushrooms for the winter

Unusual old recipe: how to pickle mushrooms in a bottle

In France, bottled mushrooms were valued more than champagnes. The cost of the product was determined by the size of the mushrooms: small caps no larger than 2 cm in diameter looked much more attractive than those that had grown to the size of burdocks. In addition, young mushrooms are cleaner and juicier than old specimens.

The literature has preserved old recipes describing pickling in bottles. Here is one of them:

Ingredients:

• mushrooms - up to 300 g per container;
• salt - up to 40 g.

Cooking:

1. We select raw materials of the right size, carefully clean them, wash them from small grains of sand.
2. For convenience, we pour salt into a plate with a flat bottom, dip each mushroom into it and push the bottle down the throat.
3. We send the rest of the salt there.

We keep the mushrooms in a cold place until astringency appears in their aroma.

How to pickle mushrooms in a cold way

Before the process itself, the raw materials are thoroughly cleaned of dirt and foliage.

For the dry method, the absence of moisture is important, so mushrooms are cleaned with a damp sponge and an old toothbrush. If, nevertheless, you washed them, then dry them thoroughly before salting. Further sequence of actions:

1. For dry salting use any container, except for metal.
2. The peeled raw material is cut into pieces (if necessary) and shifted in layers with salt caps up, so that each instance is well covered with it.
3. Spices can not be added here, using only salt - 40 g per 1 kg of raw materials.
4. Next, the surface of the salted raw material is covered with gauze, put under pressure in a cool place.

After ten days, the product can already be tasted. When the pickle is ready, it is transferred to glass jars, tightly rammed, and sent for storage.

Important! Please note that mushrooms grow mainly on sandy or sandy soils, so there may be small grains of sand in the cap plates.

Stages of wet salting:

1. Peeled and washed in several waters, mushrooms are soaked for an hour in salted water.
2. Then they are also shifted with salt in layers with hats down.
3. Cover with gauze or any dense cloth and put under oppression in a cool place.
4. From time to time, the condition of the product is checked, at the slightest sign of mold on the surface, the fabric is changed, and the oppression is washed.

The wet method involves a longer preparation period - it can be laid out in jars after 30-40 days.

A small supply can be stored in the refrigerator, in the mode from 0 to +6 ° C, a cellar is also suitable. For long-term storage (both hot and cold salting can be fresh for up to two years), the product is rolled into sterile jars with the same lids.

Many housewives, in order to extend the shelf life without preservation under the lid, double the amount of salt during cooking.
Mushrooms should be stored in a dark room, where there are no conditions for the development of mold, at a temperature not exceeding +10 °C. From time to time, you need to pay attention to the color of the brine: a fresh product has a brown color, if the liquid is black, the product becomes dangerous, it should not be eaten.

What are useful mushrooms

Mushrooms are not only tasty, but also useful due to their composition. The product is used in combination with medicines for the treatment of many diseases.

• vitamins: beta-carotene, B1, B2, C, PP, niacin;
• minerals: potassium, calcium, magnesium, phosphorus, iron;
• lactarioviolin (antibiotic);

• proteins - 2.9 g;
• fats - 0.8 g;
• carbohydrates - 1 g;
• fiber - 2.2 g.

The calorie content of salted mushrooms is 23 kcal per 100 g of product.

1. And mushrooms with bay leaves do this: blanch the prepared mushrooms for 2-3 minutes in boiling water (counting from the beginning of the boil), recline on a sieve. Then the mushrooms are placed in a barrel (dishes) with their hats up, sprinkled with salt and shifted with spices. The filled barrel is covered with a clean napkin, a circle and a load are placed. In this case, it is necessary to observe the same proportions of the ratio and salt, as in the previous method.

Spicy mushrooms: clean mushrooms are scalded twice with boiling water on a sieve and cooled with cold water. They are allowed to dry, and then placed in a bowl, on the bottom of which blackcurrant and bay leaves and pepper are first placed. Mushrooms are placed with caps up, sprinkled with salt and bitter ground pepper. When the dishes are full, blackcurrant and bay leaves and allspice are again placed on top, the mushrooms are covered with a napkin, a circle is placed and pressed down with a load. The proportions are as follows: prepared mushrooms - 10 kg, salt - 400 g, blackcurrant leaf - 200 g, bay leaf - 20 g, allspice - 12-13 g, black pepper - 50 g.

After pre-treatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms, 2 tablespoons of salt, 1 bay leaf, 2 black currant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes.

The broth is then drained, the mushrooms are washed in cold water, thrown into a colander and allowed to dry. After that, they are salted in the same way as with the cold method, adding spices and salt to the container (at the rate of one and a half to two tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, a mug and a load.

Hot-cooked mushrooms can be eaten in a few days.

Mushrooms should always be in brine. If it has become smaller, then cold boiled water can be poured into the container. Napkin, mug and load should be washed from time to time in warm salted water, and then doused with boiling water.

Mold that appears on the walls of dishes, remove with a clean cloth dipped in hot water.

Salt mushrooms

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18 Ryzhik, like milk mushrooms, can always be found in the forest in large numbers. These mushrooms are best suited for salting for the winter. Do not know, how to salt mushrooms? The Country of the Soviets shares with you recipes for salted mushrooms.

There are three ways to salt mushrooms: hot, cold and express method. Each method of cooking mushrooms is good in its own way.

Cold salting of saffron milk caps

The cold method of salting is good because all their useful properties are preserved in mushrooms. To pickle mushrooms according to this method, take 1 kg of mushrooms:

• 50 g salt
• 20 g currant leaves
• 10 bay leaves
• 20 allspice black peppercorns
• a few cloves of garlic (cut into slices)
• ground black pepper to taste

For this method of salting mushrooms, only young mushrooms are suitable. The mushrooms need to be cleaned and washed in cold water. Dry the washed mushrooms a little, then start putting them in a bowl in which you will salt the mushrooms. Sprinkle a little salt on the bottom of the dish, then start laying out the mushrooms in layers, caps up. Sprinkle each layer with salt and add spices.

Now put a clean gauze napkin on top of the mushrooms, cover it with a plate or a wooden circle. Place a weight on the plate. Mushrooms should be sent to a cool place (cellar or refrigerator), where they will be salted for 3-4 weeks.

It is best to use a wooden or ceramic barrel for salting mushrooms. You can also pickle mushrooms in jars. Do not salt mushrooms in plastic or iron containers.

Hot pickling of mushrooms

Ryzhik on can also be cooked by hot salting. It is good because mushrooms are salted in this way a little faster, and mushrooms of various sizes can be used. To pickle mushrooms using this method, you will need:

• 5 kg mushrooms
• 1 head of garlic
• 250 g salt
• dill branches
• Bay leaf
• currant leaves
• black peppercorns

So, how to salt mushrooms with a hot method: clean and wash the mushrooms. Not only small mushrooms are suitable for hot pickling, but also large ones. Cut large mushroom caps into medium-sized pieces. Pour the mushrooms with water and put them to boil for 3-4 minutes. After boiling the mushrooms, remove the foam from them. Throw the boiled mushrooms in a colander and cool. Put cold mushrooms in a container for salting with caps up. Sprinkle each layer with salt and spices. Place a clean napkin on top and cover with a plate or wooden circle. Now place a load on top of the mushrooms. Place the container in a cold place for a month. Then the mushrooms can already be served on the table.

Express method of pickling mushrooms

It remains only to tell how to salt mushrooms using the express method. This method of salting mushrooms is right for you if you want to treat yourself to a delicious snack today. So, you will need:

• small mushrooms

Mushrooms salted by the express method cannot be eaten for a long time, they should be eaten within a couple of days, so do not take a lot of mushrooms. Clean the mushrooms and place them head down in a glass bowl. Sprinkle each layer generously with salt. Do not spare the salt, as the mushrooms must be completely covered with it. After the brown brine appears, wait another hour and a half. After this time, mushrooms can be served on the table.

How to pickle saffron mushrooms

Ryzhik is perhaps one of the most delicious mushrooms! They become even tastier if they are properly salted. But not everyone knows how to salt mushrooms mushrooms. Many are even afraid to step foot into the forest, but you can keep silent about mushrooms. Due to ignorance of how to properly salt mushrooms mushrooms, it is easier for people to buy ready-made factory pickles and eat semi-finished products. But food is always tastier, as they say "only after the fire." Therefore, here you will learn how to properly salt mushrooms mushrooms. After all, how pleasant it is to cook salted mushrooms with your own hands, and then, having treated the family, receive an enthusiastic “thank you”.

How to salt mushrooms? On the Internet you will read many recipes and take something interesting from each. But, like any cooking, salting mushrooms is the work of the chef himself and the taste. Only your preferences in spices, spices and the amount of salt decide here. To know how to properly salt mushrooms mushrooms, you need to know the main points. First, these mushrooms do not need to be washed. It is best to wipe the mushrooms with a damp cloth to remove dust, sand, bacteria. Even you take deep dishes and gradually lay them in layers (about 5-7 cm each). After each layer, evenly sprinkle with salt, about 50 g per 1 kg of mushrooms. At the end, just put it under oppression for 5 days.

The mushrooms are very tasty if you add black pepper or hot chili to them.

This gives the appetizer a special taste and goes well with a fun feast, for example, with vodka. Layers of mushrooms are also advised to sprinkle with dill or add garlic heads. How to properly salt mushrooms mushrooms is quite simple and often depends on the preference of the cook himself. You will know when the appetizer is ready after your mushrooms "extract" the juice. Try this moment! Ryzhik should be moderately salty. And the brine itself should cover the mouth-watering mushrooms to the top, otherwise they will darken and deteriorate. On the very surface of the dish in which you are salting mushrooms, put a leaf of horseradish for a sharp taste and to avoid mold.

Mushrooms are edible mushrooms, it is simply impossible to get poisoned by them! In brine, they acquire a confident aroma and even “allow” themselves to be salted without spices. By themselves, mushrooms are very tasty mushrooms. The recipe for how to properly salt mushrooms mushrooms today is the easiest and fastest thing for a cook. In this case, it is better to overdo it with brine, and tamp the mushrooms themselves well.

Imagine that today even white is less popular than saffron milk. It is in them - the most optimal amount of protein, which is so necessary for the human body.

You can also cook mushrooms with “dry” salting, that is, do not soak at all. And in this case, use spices to a minimum. Do everything to your taste and you will definitely not regret it, because the recipe for how to properly salt mushrooms mushrooms is always a win-win. Now you know how to properly salt mushrooms mushrooms.

Pickling mushrooms or how to pickle mushrooms correctly

Good day, dear readers. I have already said that I went for mushrooms and brought all sorts of different mushrooms, including mushrooms. I already wrote how to salt mushrooms, and today we will pickle mushrooms. Yes, yes, just pickle, usually everyone salts, and we will pickle !!! I'll tell you honestly, according to this recipe I marinated mushrooms for the first time, but I will say that it turned out very tasty.

Ingredients for pickling mushrooms:

• mushrooms
• all ingredients are taken based on 1 liter of water
• salt 1 tablespoon
• sugar 1.5 tbsp. spoons
• vinegar 9% - 8 tablespoons
• cloves - 3 pcs.
• peppercorns - a couple of pieces

Marinating mushrooms

Before marinating, we will thoroughly clean and wash our mushrooms.

Kare_l: Salt the mushrooms. mushrooms.

And still.

Whatever you say, even a white mushroom is not the main thing for a Russian person ...

Well, yes, delicious and fragrant. Handsome, of course...

But at all times in Russia, they were not put on the table of a dear guest. And they got out of the cellar, from imperishable oak tubs, salted mushrooms.

Of the pickles, with all their diversity, there are two types that stand apart among them. Since ancient times, they have been mentioned not among other pickles, but by their proud names. And in Domostroy it is written: "And dry the mushrooms and salt the mushrooms ..."

That's about mushrooms and milk mushrooms and I want to tell.

Yesterday I started harvesting salted mushrooms. Not only did he travel far behind them, but he also had to cross a rather large lake by boat in order to get to the impregnable spruce forest from the land.

The result is good. I took only mushrooms and yellow milk mushrooms:

Let's talk about redheads first.

Of course, of the salted mushrooms, they are the most precious. That's all they have in a special way, and the taste and appearance. And they salt them in a completely different way, not like the others.

They grow in spruce and pine forests, the taste of "pine" and "spruce" differ, and they look different. Here it is spruce:

Mushroom mushrooms are said to have the highest protein content of all forest mushrooms. Therefore, they are wormy much more often than others. Today, before pickling a bucket of clean saffron milk caps, I crumbled three buckets in the forest with a knife ...

The mushrooms are salted in the so-called "dry" way. They don't soak at all.

Spices - to a minimum. I add only horseradish leaves and dill.

And you can eat them in a couple of weeks, that's how mushrooms they are ...

How to salt mushrooms mushrooms?

Disassemble and clean the mushrooms, cut off the edges of the legs with a sharp knife, put them in a suitable dish with the hats up, sprinkle with salt, cover with a cotton napkin, put a plate or a wooden circle on top, and a load on it. After some time, mushrooms salted in this way, releasing their juice, will noticeably thicken. As they settle, freshly picked mushrooms can be added to the dishes, sprinkling them with salt until the settling stops and the dishes are filled.

Salted mushrooms with bay leaf

Ryzhiki can be salted for the winter in this way. First, peeled mushrooms are blanched for 2-3 minutes in boiling water and thrown into a colander. Then they put the mushrooms with their caps up in a bowl, shifting with spices and sprinkling with salt. Also cover with a clean napkin on top and put a circle with a load.

Salting mushrooms in a spicy way

Clean mushrooms are scalded on a sieve with boiling water, cooled with cold water, allowed to dry a little and placed in a bowl. At the bottom of it, blackcurrant leaves, allspice and bay leaf are preliminarily placed. Mushrooms are placed with caps up and sprinkled with salt and ground pepper. From above, again cover with a blackcurrant leaf, a napkin, a circle and press down with a load.

The consumption of products for this salting method is as follows:

- mushrooms mushrooms - 5 kg;

- currant leaf - 100 g;

- bay leaf - 10 g (50 leaves);

- allspice - 6 g (120 peas);

- ground black pepper - 25 g;

- salt - 250 g.

The easiest way to pickle saffron mushrooms for the winter

Peeled mushrooms do not need to be washed, but simply put them upside down in a suitable bowl, sprinkle with a mixture of salt, ground pepper and chopped onions.

- Mushrooms mushrooms - 5 kg;

- salt - 250 g;

- allspice - 30 g;

- onion - 800 g.

Salted saffron mushrooms are good in winter, but with vodka ... Royal appetizer.

How to salt mushrooms. royal meal!

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Pickling mushrooms. how to salt mushrooms - recipe with photo

Salting mushrooms is a typical procedure for salting mushrooms. How to salt mushrooms for the winter, and which mushrooms to choose at the same time - many, even experienced, mushroom pickers do not know the truthful answers to these questions. Firstly, mushrooms are valuable mushrooms that belong to the same group as milk mushrooms, but, unlike the latter, they are not soaked in preparation for salting. It is easy to confuse mushrooms with mushrooms, but for experienced mushroom pickers the difference is obvious: some turn blue on the cut, others do not. For salting mushrooms, the most suitable mushrooms are those that grow in pine forests.

The best way to pickle mushrooms is cold, without boiling (they do not have bitterness), with this treatment, the mushrooms retain their shape, bright color and aroma. Although there is an opinion that mushrooms do not have to be washed, I adhere to the golden rule: “you can’t spoil porridge with oil,” so I thoroughly wash all mushrooms before salting, pickling, and absolutely any preparation for the winter. Salted mushrooms for the winter in barrels (tubs), jars, buckets and pots; spices are considered superfluous here and can spoil the final result, but if you wish, you can use a special seasoning “for salting mushrooms”.

Ingredients for Salted Ribs Recipe:

• coarse salt - 1-1.5 cups;

• mushrooms mushrooms - 1 bucket (10 liter).

Recipe for pickling mushrooms:

1. We clean and wash the mushrooms with water, especially the plates under the cap, from the soil and leaves.

2. Small strong mushrooms can be set aside for pickling, and large ones can be used for salting.

3. Hats and legs are separated from each other.

4. We lay a layer of mushrooms with plates up in any non-metallic vessel (the most convenient is a bucket).

5. We fall asleep with salt, while trying to get on each fungus.

6. We continue the procedure until we have used up all the mushrooms.

7. Then put a flat plate or wooden circle.

8. After that, any load and cover the container with gauze or a clean towel.

9. We take out the dishes with mushrooms in a cool place for half a month. Then they can be tightly transferred to jars, covered with a leaf or horseradish on top and stored in the refrigerator.

Ready-made salted mushrooms can be cut into pieces, served with pickled onions, sprinkled with vegetable oil or cooked in a pie, salad, caviar, etc.

From mid-summer to early autumn, the forests abound with saffron mushrooms. They grow in spruce forests in large families. Mushrooms belong to the order of agaric mushrooms. But unlike their other counterparts, they rarely get dirty, which makes them much easier to handle. The harvest peak is in September. It was during this period that many housewives are interested in how to pickle mushrooms for the winter, and actively learn recipes for preparations from friends and acquaintances.

Mushrooms have a rich bright red color, because of which they got their name. In cooking, they are highly valued for their versatility and pleasant taste. They are often stewed, boiled, pickled, but most often salted in jars for the winter in various ways.

The mushrooms are distinguished by their bright color, which is provided by the presence of beta-carotene. Once in the blood, it is synthesized into vitamin A (retinol), which is necessary for good vision.

Also, their composition is rich in B vitamins and ascorbic acid, which has a beneficial effect on the immune system. The use of mushrooms helps to improve digestion, because. they are rich in fiber and zonal substances.

In folk medicine, they are often used to treat various inflammations of a bacterial nature. This is possible due to the presence of a natural antibiotic - lactyrioviolin. It inhibits the growth of bacteria in a natural way and leads to the complete recovery of the patient.

The presence of protein (more than 4%) makes these gifts of the forest a valuable food product, partially replacing meat.

Salted mushrooms: hot way

Salting mushrooms in a hot way is a recipe based on the heat treatment of the product, followed by salting at home.

Ingredients:

• 10 kg of fresh mushrooms;
• 500 gr. table salt (not iodized);
• 15-20 cloves;
• 100 gr. black currant leaves;
• 3 cloves of garlic;
• 15 peas of allspice;
• 10-15 leaves of lavrushka.

Before salting mushrooms for the winter at home, you need to carefully sort out, discard wormy and spoiled mushrooms. If there are a lot of wormholes, then such a batch should be soaked in slightly salted water for several minutes. If everything is fine, then the usual one will do. After cleaning, large specimens are cut into several parts, small ones are left whole, as required by the recipe.

We put water on the stove, when it boils we fall asleep mushrooms there. Cook after the moment of boiling for up to 5 minutes, regularly removing the emerging foam.

Drain properly boiled mushrooms through a sieve and cool to room temperature. Then we fill the container prepared for salting, laying the saffron milk caps up so that they are salted more evenly. Each layer should be generously salted, seasoned with parsley, currant leaves and other spices.

When everything is in place, it is necessary to put oppression on top. For this, a wooden circle or an ordinary small plate is suitable. In this recipe, a heavy clean stone or a three-liter jar of water can serve as a load. We cover the dishes with a double layer of gauze and set oppression.

We place the container for 1.5 months in the cold with a temperature of 0 to +7 degrees Celsius. For this, a basement or cellar is suitable; at worst, you can use the bottom shelf of the refrigerator.

A clear temperature indicator at home is the brine, or rather its color. In the normal course of salting mushrooms, the brine always has a brownish color. If it turns black, then the ambient temperature is more than necessary. In this case, the mushrooms are no longer suitable and it is pointless to salt them further.

After a month or two, you can enjoy a tasty snack - salted mushrooms prepared according to this recipe for the winter.
Salted mushrooms: cold way
This salting method is good because almost all nutrients, vitamins and minerals are preserved in the final product.

Ingredients:

• 1 kg of mushrooms;
• 10 pieces. lavrushki;
• 20 gr. black currant leaves;
• 50 gr. salt;
• 20 pieces of allspice;
• 2-4 cloves of garlic;
• some black pepper.

Cold salting of mushrooms for the winter is more often applied to young mushrooms. We clean the mushrooms properly, rinse with cold water. Then you need to spread them on a dry towel so that the glass is excess liquid.

In the meantime, prepare the dishes for salting mushrooms. For these purposes, an enameled pan, a glass jar or a wooden barrel are perfect. We put spices with lavrushka on the bottom and pour a little salt. Although experienced mushroom pickers manage only with salt, so as not to interrupt the already very rich natural taste and aroma of salted mushrooms.

We begin to spread the mushrooms upside down with hats, periodically sprinkling them with salt (you need to salt generously). Salt consumption: 1.5 cups of salt per 1 bucket of raw materials. After that, cover the dishes with a circle, cover with gauze and put oppression on top.

To successfully salt mushrooms at home, the ambient temperature should not exceed 20 degrees. Every three days we change the gauze piece on the barrel for a fresh one.

It is necessary to marinate the mushrooms for two weeks, and then we put them in clean glass jars. Mushrooms salted in this way are edible for about two years. The recipe says that it is impossible to tightly clog the jars.

Salted mushrooms: a quick way

Quick salting of mushrooms is also called emergency. It can be used when it is very urgent to prepare a mushroom appetizer. The mushrooms salted in this way are used for food immediately, but they are not suitable for long-term storage.

Ingredients:

• mushroom mushrooms;
• Salt.

Cooking method:

We carefully sort out freshly collected mushrooms and wash them. We put them in a saucepan so that the legs look up. In this position, they will salt out faster.

Now we completely fill everything with salt and leave it to salt at room temperature for 1.5-2 hours. Then we drain the dark red juice, thoroughly wash the mushrooms under running water and serve on the table with onion half rings, seasoned with vegetable oil.

Salted mushrooms: dry method

This salting recipe is distinguished by the complete absence of water in the entire cooking process. Before salting, the mushrooms are not even washed, but simply thoroughly cleaned of debris and soil residues. Particular attention is paid to the leg. It is scraped off, the cut is refreshed with a sharp knife and the damaged edges are removed.

Peeled mushrooms are folded into a bowl for salting with caps up. A ball of mushrooms is generously sprinkled with table salt, then a second ball is formed, etc. We make layers almost to the top, and when 10 cm remains to the lid, we lay a wooden circle on top and press it with oppression.

In the process of salting, mushrooms will release juice and decrease in volume. When this happens, you can add fresh mushrooms on top and salt them, crushing them with oppression.

You can treat yourself to such pickles after 2-3 weeks, and you need to store it in the cellar without removing the oppression.

The above salting methods are only for mushrooms, they are not suitable for other types of mushrooms. Before salting, many varieties of forest mushrooms must first be soaked in several waters, boiled, and only then salted.

Bon appetit everyone!