How to salt mushrooms and the most delicious winter mushroom recipes consider in this article. After all, pickles that are prepared from these mushrooms can take their rightful place on the most sophisticated table. They contain many vitamins and beneficial properties. Preparations from mushrooms with a delicate taste retains the shape of dense mushrooms. Spruce mushrooms with a finer texture in blanks have a pronounced resinous aroma.

For salting mushrooms, you need to choose strong, undamaged fruits without worms and process them on the day of collection.

Training

If spoiled and wormy fruits are nevertheless caught, they must be removed. The rest of the mushrooms are cleaned of pollution, soil residues, needles and blades of grass.

If large specimens come across, it is better to cut them into 2-4 parts. Although the cut fruits will lose their shape during salting, due to the fact that they will be under oppression, they will certainly be salted, and their taste will not suffer.

Depending on how the mushrooms will be processed further, the further processing method also depends:

• for a cold or hot salting method, after cleaning from debris, the mushrooms are washed;
• To dry, simply wipe with a damp cloth.

Consider cooking recipes tasty snack.

How to salt mushrooms for the winter so that they are crispy, fragrant and delicious - a cold way

When salting by this method, mushrooms are not subjected to heat treatment. There are two options:

• when washed mushrooms are salted;
• when the fruits are not in contact with water, the "dry" method.

Consider both options, let's start with the one that involves washed mushrooms.

Option 1

Salted mushrooms will be crispy if you add fresh leaves:

• currants;
• cherries;
• horseradish;
• grapes;
• oak.

At the same time, mushrooms do not need a lot of different spices, sometimes just salt is enough. In addition, mushrooms can darken if you add a lot of spices.

To make it easier to navigate, the listed ingredients are provided based on 1 kg of mushrooms.

Required products:

Cooking process:

1. Mushrooms are cleaned and washed, garbage is removed, the remnants of the earth, wormy parts of the fungus (sometimes only the leg is affected by worms, you can remove it, but leave the hat).

Advice! If you still want to save wormy specimens, then they must be put in cold salted water for 5 minutes so that the pests crawl out.

Important! Soon the juice will appear, which will dissolve the salt and the mushrooms will begin to salt out.

If there is a pit or underground, you can leave the mushrooms right in the pan in which they were salted. Can be served after another 14 days. It turns out that the total time for salting mushrooms is a month.

dry method

With this salting method, the taste and aroma of the natural product will be preserved to the maximum. The recipe is extremely simple and there is no trick in this type of salting. You only need:

• mushrooms - 1 kg;
• salt - 50 g.
• seasonings are added if desired.

Cooking:

1. Mushrooms for salting are not washed, but cleaned well.
2. Spices and herbs are laid out at the bottom of the pan and on top of the layers.
3. The mushrooms are laid out with their caps up in a salting container, sprinkling each layer with salt.
4. From above it is covered with a plate or a wooden circle and oppression is established.
5. The workpiece is placed in a cool place.
6. As the mushrooms settle and salt out, you can gradually add layers of fresh fruits with salt. Thanks to this, it will be possible to harvest mushrooms sequentially in several passes.
7. With the dry pickling method, the fruits will be ready in 2-3 weeks.
8. It is necessary to store this pickle under oppression.

Watch the video! Salted mushrooms

Recipe for hot mushrooms for the winter in jars

With this method, the principle of laying mushrooms in layers is preserved. But it differs in that the mushrooms are boiled.

For 1 kg of mushrooms you need:

• 50 g of table salt (about 2 partial tablespoons);
• 6 currant leaves;
• 10 pieces. bay leaf;
• 3 cloves of garlic;
• 10 peas of allspice.

Cooking process:

Important! It is necessary to monitor the color of the brine. It should be reddish brown. If it turns gray, then a fungus has appeared and the pickle is spoiled.

This method is well suited for both small and large sliced ​​\u200b\u200bmushrooms. You can try them in 4-6 days.

Watch the video! Salt mushrooms in a hot way

Marinated mushrooms for the winter "five minutes"

This method will allow you to quickly prepare an excellent snack for the arrival of guests.

Here is what is required for this:

Step by step preparation:

1. Peel the mushrooms, put in an enamel pan.
2. Pour water according to the recipe and bring to a boil.
3. Pour in vinegar, add sugar, salt, bay leaf, pepper and chopped garlic. Boil 5 minutes.
4. Arrange in sterilized jars under a nylon lid or roll up. You can try in a couple of hours. Banks can be sterilized
5. Store in refrigerator or cellar for up to 5 months.

Watch the video! Ryzhik marinated in its own juice. The most delicious recipe

An old recipe in a bottle

Pickled mushrooms, salted in a bottle, were valued in France even more than wine. This is due to the fact that the mushrooms are smaller and more appetizing. They have better taste than the old ones.

For such an unusual recipe you need (for 1 bottle):

• 300 g mushrooms;
• 40 g salt.

How to cook:

1. Mushrooms of the right size are cleaned as thoroughly as possible, rinsed.
2. Pour the salt into a flat dish.
3. Each mushroom is dipped in salt and sent to the bottle. Pour the rest of the salt in there.
4. Mushrooms are salted in a cold place until a tart aroma appears.

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

Preparing mushrooms for salting

Everyone knows what determines the taste of the finished dish. Therefore, the question “should mushrooms be soaked before salting” deserves special attention. The mushrooms do not contain bitterness, so they do not need to be soaked. In addition, many mushroom pickers do not even wash them, but prefer to wipe the collected specimens with a napkin.

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

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

1. Salting is good because the process can be easily controlled manually, monitoring the purity and quality of the brine. For example, the gauze that covers the mushrooms should be changed every three days.
2. The brine should remain brown throughout the entire time; if it turns black, the mushrooms are thrown away.
3. Regardless of the method, mushrooms should be kept in a cool place and ensure that they are completely covered with brine. If there is not enough juice, boiled water is added.

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

Ingredients:

• mushrooms - 1.5 kg;
• salt - 80 g.

Cooking

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

How to salt mushrooms in a hot way?

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

Ingredients:

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

Cooking

1. Pour the processed mushrooms with water and cook for 5 minutes.
2. Drain in a colander and refrigerate.
3. Arrange in layers in containers, alternating with salt and spices.
4. Keep under oppression for 1.5 months in a cool room.

How to salt mushrooms in a cold way - a recipe

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

Ingredients:

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

Cooking

1. Wash and dry mushrooms.
2. Put a little salt and spices on the bottom of the containers.
3. Lay mushrooms in dense layers with salt and spices.
4. Cover with gauze on top and set oppression. Keep in a room with a temperature of no more than 20 degrees Celsius.
5. After 2 weeks, transfer to jars and store in the cold.

How to salt crunchy mushrooms?

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

Ingredients:

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

Cooking

1. Before salting the crispy mushrooms, place half the horseradish leaves, 20 g of salt and 10 black peppercorns on the bottom of the container.
2. Divide the mushrooms into 5 equal parts and layer them with salt and pepper.
3. Cover the mushrooms with horseradish leaves and put under oppression for 14 days.

How to salt mushrooms under oppression?

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

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

1. Peeled mushrooms, lay in layers, sprinkling with salt and spices.
2. Cover with gauze and set oppression for 15 days.

Salting mushrooms and volushki is one of the popular ways to harvest them, since the mushrooms are similar in texture and are great for cooking together. The only difference is the bitter taste of volnushki, because of which the mushrooms are pre-soaked for 6 hours in clean water, dried and salted together with mushrooms using the cold method.

Ingredients:

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

Cooking

1. Fill the waves with water for 6 hours.
2. Drain in a colander and dry.
3. Lay mushrooms and volnushki in layers with salt and spices.
4. Put under oppression for 40 days.

How to salt mushrooms in a barrel?

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

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

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

Hot pickle way

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

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

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

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

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

Cold preparation method

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

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

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

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

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

Simple cooking mushrooms in the winter

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

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

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

Salting according to an English recipe

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

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

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

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

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

In winter, salted mushrooms at home are a real delicacy. There are several types of them and all are suitable for salting. Pine and spruce red mushrooms are more common, where fir predominates, the brightest and densest salmon grows. When salting mushrooms at home, it is very important to preserve the unique taste of fungi. Therefore, in the old days, mushrooms were generally salted without seasonings, only salt. Strong red mushrooms salted at home have a peculiar taste and tart forest aroma. How to salt mushrooms for the winter.

Salting mushrooms in a cold way

Classic cold salting does not require spices and seasonings. Freshly picked mushrooms are sorted out, removing wormy, damaged ones, the legs are cut off. Ryzhiki recommend not to wash, although it is better to rinse quickly. Soaking mushrooms for salting is not required, orange juice is not at all edible. Put a couple of horseradish leaves on the bottom of the salting dish, lay out the hats in layers (5-6 cm high), salt the rows. Leaves of horseradish or oak, a plate and oppression are placed on top. According to the recipe for a kilogram of raw mushrooms, 40-45 grams of salt will be required. After 3-4 days, they try the salting, if necessary, add salt.

When the salted mushrooms settle, you can report to others. Make sure that there is a lot of brine, the liquid above the plate should be about 3 cm. If necessary, add salted boiled water, store the brine in a cool place. Transfer completely salted mushrooms together with brine into glass jars and pour vegetable oil on top. Oil film protection against mold and mushrooms will not deteriorate. Delicious, although the flavor of the salt is not spicy. Fans salt mushrooms with dill, bay, currant leaves, garlic. Salted spruce mushrooms are brown in color but remain tasty. Pine ones also darken, especially the top layer, although the aroma of mushrooms remains unchanged.

Salting mushrooms in a hot way

Cooking for mushrooms is contraindicated, the unique camelina taste and aroma are lost. The sorted, washed caps are blanched in boiling water for one and a half / two minutes, or poured over with boiling water a couple of times. By the way, this method helps to avoid a large darkening of mushrooms. Fungi will become elastic, slightly reduced in size. Rinse the mushrooms in cold water, when cool, salt as in a cold way.

Ryzhik are among the best candidates for salting. Upland mushrooms are distinguished, which differ in a rounded cap with edges bent to the stem, and spruce, with a funnel-shaped upper part and light circles on it. Knowing how to pickle mushrooms at home, you can get an excellent snack for any holiday. It is recommended to store the finished product in a room that is well ventilated. Permissible temperature - from +5 to +6°C.

When starting to harvest mushrooms for the first time, people ask the question how much time the mushrooms are salted. The answer to it depends on which method was chosen. There are two cooking methods:

1. dry or cold;
2. hot.

Each option has its own characteristics, pros and cons.

Method one

Salting mushrooms in a dry way refers to quick types of cooking. It is recommended to use only fresh, self-collected mushrooms, since it is impossible to determine the collection period for purchased specimens.

Salting mushrooms is quick and easy. There are two options:

• Mushrooms are thoroughly washed, cleaned of damaged areas and legs. After that, they are laid with a plate up, covered with salt and left for 1.5 hours. After the time has elapsed, the resulting reddish juice should be drained, the finished product washed and served.
• There is also a dry ambassador of mushrooms. Unlike the previous version, the mushrooms are not washed, but simply thoroughly cleaned. For 1 kg of prepared material, 40 g of salt will be required. No spices are needed. Actions are similar to those indicated in the first recipe.

It does not stand out in a separate group, since it actually does not differ from dry. Some housewives add onions and allspice. The amount of salt used is 50 g per 1 kg of mushrooms. Sometimes oppression is used for full salting, which is left for at least forty days.

It should be remembered that thanks to the quick method, mushrooms can be eaten after salting. However, for long-term storage, other options should be chosen.

Through numerous experiments, the housewives came up with such an interesting option for extending the shelf life of the workpiece: dry-cooked mushrooms are laid out in jars, poured with brine (separately prepared), after which they are sterilized for half an hour and rolled up. It turns out delicious.

Method two

The hot salting method takes quite a lot of time when compared with the previous option. Its advantage is that the time of picking mushrooms does not matter. Although it would be correct to throw out the mushrooms collected later than two days, and not salt them. In this way, unpleasant consequences can be avoided.

Consider some proven recipes for making salted mushrooms for the winter. The number of ingredients is indicated based on 1 kg of starting material.

The first option is boiling. For this you need:

1. salt - 50 gr.;
2. sweet peas - 1 pc.;
3. coriander (optional)
4. Bay leaf.

Mushrooms are moved, cleared of debris. This recipe does not require pre-rinsing. Large specimens are cut into two to four parts. Prepared mushrooms are folded into a saucepan, filled with water, then brought to a boil and left for five minutes. Be sure to remove the foam so that it does not happen that the salted mushrooms ferment.

Boiled mushrooms are laid out in a container for subsequent salting. This should be done in layers, sprinkling each new layer with salt and spices. Then they need to be covered with a clean cotton cloth, put a wooden circle on top and press it all down with oppression. It is recommended to leave the container for a month and a half, the room temperature is not higher than + 8 ° С.

Previously, not only mushrooms were salted, but also other mushrooms in deep cellars. It is necessary to monitor the condition of the brine - it should not turn black, and also periodically wring out or, better, change the fabric.

Option two - without boiling. Need to prepare:

1. salt - 50 gr.;
2. allspice - 1 pc.;
3. Bay leaf;
4. black pepper - 5 gr.;
5. black currant leaves - 20 gr.

This method will teach you how to salt mushrooms without boiling. Dry-cleaned mushrooms are blanched with boiling water, then washed with running cold water and dried. The bottom of the container is covered with half the leaves, as well as spices. On top you need to put mushrooms, be sure to plates down. Sprinkle with pepper, salt, close the remaining currant greens. The container is covered with a cloth, then with a circle and oppression.

Salting mushrooms and milk mushrooms

It is generally accepted that mushrooms and milk mushrooms cannot be salted together. The opinion regarding the incompatibility of different mushrooms is valid only in relation to the mixing of different families, that is, tubular and lamellar. Another prerequisite is strict adherence to the cooking technology.

Here are some tips on how to salt milk mushrooms and mushrooms.

For 1 kg of mushrooms, about 50 g of salt will be required. It is not recommended to add any spices and spices to preserve the taste and aroma of milk mushrooms and mushrooms. Salt and mushroom caps are placed in layers in a container (these can be jars or wooden barrels) with plates down. Cover the inflated circle and load with a clean cloth or towel. After three days, the contents will thicken, the vacant place is filled with fresh mushrooms. This continues until compaction is complete. The resulting brine should completely cover the workpiece. With its deficiency, a saline solution is prepared separately (for 1 liter of water - 20 g).

It should be remembered that milk mushrooms must be soaked before salting - this way you can get rid of bitterness due to the milky juice they secrete. Do this in water with the addition of salt and citric acid. Based on 1 liter of water, 10 and 2 g of these ingredients will be required, respectively. Soaking time - at least two days. Another option is blanching in boiling water with the addition of 10 g of salt per 1 liter of liquid for 5-6 minutes. After that, the mushrooms are allowed to drain and dry.

There is another recipe for joint salting. To do this, boil milk mushrooms prepared in the above way, as well as peeled mushrooms in brine (at the rate of 30 g of salt per 1 liter of water) for at least 30 minutes. Be sure to remove the resulting foam. Then discard in a colander, rinse with cold running water.

Put the prepared mushrooms in a container, layering with salt and spices. Cover with a clean towel, circle and oppression. Keep for two days at room temperature, then take out to a room with a temperature not higher than +8°C. After how many days can you eat salted mushrooms and milk mushrooms? The recommended period is 30 days.

Salting saffron milk mushrooms and volushek

Despite the popular belief that it is better not to salt these mushrooms together because of the bitterness that the latter give, there are a large number of recipes for salting mushrooms and volushki. Consider the proven and most delicious way.

Volnushki should be soaked in lightly salted water (it is recommended to change the liquid every 3-4 hours). When asked how much to soak, mushroom pickers give different answers. But on average, this process takes at least three days. After that, rinse the mushrooms under running water. Ryzhik is easy enough to clean. The prepared ingredients are laid out in layers, sprinkled with salt (30-40 g per 1 kg of product). You can add spices - pepper, bay leaf, horseradish, blackcurrant leaves, dry dill. Although for mushrooms it will be overkill, so it is better to do without additives.

Close the container with a towel, press down with a circle and oppression. Mushrooms will settle naturally. The vacated space is filled with freshly prepared components. As soon as the subsidence is over, the container is taken out to a cool place and left for at least 1.5 months.

To get a delicious dish and not have to throw away spoiled mushrooms, you need to know some cooking secrets.

Redheads and soaking

Inexperienced housewives often wonder if mushrooms should be soaked before salting. No need. It is known that these mushrooms are suitable for consumption even raw, of course, if they are not collected near the road.

Also, mushrooms are one of the few that do not give bitterness, so soaking them is not advisable. This is the answer to the question of inexperienced mushroom pickers - how to pickle mushrooms so that they do not darken. Moreover, prolonged contact with water negatively affects the shape of the cap, which is why it is recommended not to wash the mushrooms, but to clean them with a dry cloth or toothbrush.

Proper storage

How to store salted mushrooms is another question that is often asked by people who are harvesting these mushrooms for the first time. The answer to it depends on which pickling method was chosen.

If you decide to use the cold method, the mushrooms should not be left at room temperature. The optimal mode is not higher than 10 ° С. Time is two weeks. Ready mushrooms can be stored in jars after salting for another 1.5 months. This time is enough for the workpiece to acquire its ideal taste. A fully finished product retains its qualities for two years if stored in a cellar or refrigerator.

The recipe for salting mushrooms at home, based on the hot method, does not affect the time of complete salting - all this also takes a month and a half. But it is he who is most often chosen, since the risk of mold covering the workpiece is practically zero.

How to avoid darkening

Mushrooms are very tasty, but mushrooms that require a delicate attitude. Therefore, you should know how to salt mushrooms so that they do not darken. To do this, avoid contact of mushrooms with water. If you have to process a large amount of raw materials at once, already processed specimens are immersed in water with salt and citric acid. They should be there no longer than five minutes.

Ryzhik sour, fermented - what to do?

Inexperienced mushroom pickers are often faced with a situation where the brine acquires an unpleasant taste. What to do if salted mushrooms are sour? First of all, the mushrooms are pulled out of the container, washed thoroughly and boiled in fresh water for no longer than 5 minutes. Then you should discard them in a colander and let the liquid drain.

Salting mushrooms for the winter in glass jars is quite possible. Dried mushrooms are laid out in sterilized containers, poured with freshly prepared brine. Salts for it are taken at the rate of 3 tablespoons per 2 liters of liquid. Roll up the lids and put in a cool place.

If the mushrooms have fermented, mold has appeared on the surface, you should thoroughly rinse the cloth with which they were covered in warm, slightly salted water. After removing the moldy mushrooms, a healthy layer is sprinkled with dry mustard. Next - a clean and dry cloth, a circle and a fairly heavy oppression.

Our compatriots have long salted saffron mushrooms. They were not only delivered to the royal table, but also exported to Europe. Today, housewives use glass jars for salting mushrooms. And what did the saffron milk mushrooms in Russia pickle? For this, wooden tubs or barrels were used - the most convenient and safe way.