Great for salting. These mushrooms delight not only with a wonderful taste and real forest aroma, but also with a sonorous crunch. And what a wonderful and elegant color they have! It is not for nothing that many mushroom pickers respect mushrooms so much.

Unfortunately, the simplicity of the pickling process attracts more and more cooks, and the old recipes for pickling mushrooms are gradually fading into the background, or even completely forgotten ... Therefore, today we will pay close attention to them. And the main ingredient will be forest mushrooms. How to salt these mushrooms, how to store blanks, what to serve with - we will deal with everything in order.

Fast way

Wash the mushrooms, put them in a saucepan with their caps down, generously sprinkle with salt. Layers can be repeated. After a while, brown juice will appear. From the moment it appears, we detect an hour and a half, wash the mushrooms from salt, pour over with oil and serve.

A very important point - mushrooms salted in this way cannot be stored for a long time! So don't cook everything at once. This method is good for those cases when you want to treat yourself to mushrooms right away. And how to salt mushrooms for the winter? There are many recipes.

Salting in a barrel

When it comes to traditional Russian cuisine, pot-bellied wooden barrels filled to the brim with salted mushrooms are sure to appear...

This method is also suitable for cooking mushrooms. How to salt mushrooms in barrels - cold or hot? It's already a matter of taste. Both options are very good.

The cold method of pickling mushrooms is especially notable for the fact that absolutely all useful components are preserved in the mushrooms.

Before salting mushrooms for the winter in this way, thoroughly rinse the mushrooms, let them dry and weigh. The proportions of the products are as follows:

• 10 kg of mushrooms;
• 0.5 kg of salt;
• 150 g currant leaves;
• 50 bay leaves;
• 50 g of allspice black peppercorns;
• 2 heads of garlic.

Put a little salt, leaves and garlic on the bottom of the dish. Lay a layer of mushrooms on top, legs down. Alternate layers of mushrooms and salt with spices until the barrel is full. We cover the mushrooms with a clean napkin, put an inverted plate on top, on which we put a not too heavy oppression. Mushrooms should be salted in a cool place, the temperature in which does not exceed 20 degrees. Salting time - 3-4 weeks. For salting, it is recommended to use a wooden, clay or ceramic barrel, but in no case an iron or plastic one.

You can talk endlessly about how to salt mushrooms in a hot way. There are a lot of recipes, and each of them is good in its own way. We will not argue, but rather cook delicious salted mushrooms.

• 10 kg of mushrooms;
• 2 heads of garlic;
• 0.5 kg of salt;
• several nets of dill;
• horseradish leaves;
• a handful of bay leaves;
• currant leaves;
• a tablespoon of black peppercorns.

Before salting mushrooms in a hot way, we carefully sort them out and wash them. Cut large mushrooms into chunks. Fill with water and put on the stove. When the mushrooms boil, foam will appear - it must be removed and discarded. Before salting, the mushrooms should be boiled for ten minutes, then put in a colander and let the water drain. When the mushrooms have cooled, they are stacked in layers in a large barrel, sprinkling the layers with salt, spices and seasonings. From above oppression is established.

It remains only to put the barrel in a cold place for about a month. After that, the mushrooms can be served at the table.

in banks

Not everyone has a barrel, and not every house has a suitable place. In a city apartment, you can use another way - roll the mushrooms into glass jars and put them in the pantry. This method is no better.

How to salt mushrooms in jars? Yes, very easy! To prepare two kilograms of mushrooms, you will need a bunch of dill, 5 cloves of garlic, a liter bottle of refined oil, 2 tbsp. spoons of salt. We clean the mushrooms, scald them with boiling water, put them in sterilized jars, sprinkle with salt. We set oppression on top of the mushrooms and leave it in a cool place for a day. After a day, we remove the oppression and pour the mushrooms with boiled oil. We roll up and send to the pantry.

Serving to the table

Winter is the best time to remember our wonderful mushrooms. How to salt these mushrooms for the winter, everyone decides, focusing on their taste. In the case of mushrooms, there are not only many cooking recipes, but the same number of ways to serve. These mushrooms are tasty on their own, you can simply drizzle them with vegetable oil or sprinkle them with chopped onions. And you can make a sauce of sour cream and herbs, mustard with dill, mayonnaise and garlic. Soy sauce pairs well with them. Spicy taste of mushrooms can be given with lemon juice or fruit vinegar.

Salted mushrooms are one of the most delicious dishes that can be put on any table. As a rule, they are salted and pickled. Many choose the first method, since with such processing of mushrooms they retain more taste. Pickled mushrooms are stored in a cool and dark place, as they will quickly deteriorate in a warm place.

How to salt mushrooms - a quick method

In order to try pickled mushrooms, you do not have to wait long. You can try pickling mushrooms with a quick method. So they will turn out no less tasty. They can be eaten throughout the week after salting. Store mushrooms in a cool place.

What you need to cook mushrooms with a quick method:

• Fresh mushrooms 5 kg.
• Salt 200 gr.
• Dill stalks.
• Bay leaf 10 gr.
• Peppercorns 30 gr.
• Vegetable oil to taste.

Sequencing:

• First of all, you need to prepare the mushrooms. To do this, we clean them and rinse with cold water, then we clean the mushrooms from dirt. It is best to take mushrooms of the same size, so they will be better salted and turn out to be tastier.
• We take a suitable container and put mushrooms there with caps down. Sprinkle mushrooms with salt and spices.
• Leave the mushrooms for a few minutes in a salting container. During this time, the mushrooms will give juice. Immediately after the mushrooms are covered with the resulting brine, you can leave them for 2 hours and only then serve them to the table.
• Ready mushrooms should be washed with cool water and seasoned with vegetable oil.

Salting mushrooms in a cold way

The cold method of salting mushrooms is suitable for freshly harvested mushrooms. So they will turn out tastier and retain a maximum of vitamins. For this method of pickling, medium-sized mushrooms are perfect.

What you need for salting mushrooms in a cold way:

• Ryzhik 1 kg.
• Coarse salt 50-60 gr.
• Currant leaves 5-7 pcs.
• Bay leaf 10 pcs.
• Allspice 10 pcs.

Sequencing:

• At the bottom of the salting container we spread currant leaves, bay leaf and a little black peppercorns. Then sprinkle everything with salt and put some of the mushrooms on top.
• Sprinkle the mushrooms with salt and spices, then spread the mushrooms. Lay currant leaves on top of all layers.
• We cover the last layer with gauze and put oppression on top, on which you want to install the load. It can be either an ordinary jar of water or a stone.
• We leave the mushrooms in a dark and cool place for a month. After that, mushrooms can be served at the table.

Salting mushrooms in a hot way

Hot-cooked mushrooms keep much longer than mushrooms cooked in other ways. The reason lies in the way they are processed and salted. Mushrooms of various sizes are suitable for salting.

What you need to cook mushrooms in a hot way:

• Ryzhik 1 kg.
• Coarse salt 50-70 gr.
• Fuck root.
• Garlic 2-3 cloves.
• Currant leaves.
• Bay leaf.

Sequencing:

• We prepare the mushrooms. To do this, they need to be cleaned and all dirt removed. Then we wash the mushrooms with water and let them dry.
• Fill the mushrooms with water and put them on fire. Bring water to a boil and cook for about 3 minutes. Then we turn them over in a colander and let them cool.
• Prepare horseradish root. To do this, cut it into narrow and small strips.
• In a ready-made container for salting on the bottom, lay out part of the mushrooms with caps up. A layer of mushrooms should be sprinkled with salt and spices. After that, you can lay out a layer of mushrooms and sprinkle it with salt and spices on top.
• On the topmost layer, lay out a clean napkin and put oppression.
• We put the container with mushrooms in a cool place.
• After a month, you can transfer the mushrooms to clean, sterilized jars for storage.

Salting mushrooms is one of the most famous ways to process these mushrooms. With a fairly simple processing, they will turn out tasty and fragrant. The considered recipes will allow you to save all the taste and maximum vitamins of these mushrooms.

How to salt mushrooms at home?

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.

Useful properties of mushrooms

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 hot - 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.

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After a month or two, you can enjoy a delicious 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.

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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!

Ryzhiki for the winter - 4 recipes. How to salt mushrooms in jars, simple recipes

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

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

For salting in any of the ways you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take wormy mushrooms, carefully cut off the remains of clay or earth from the legs. Remove large debris and leaves.

Of course, it is best to collect not very large mushrooms, with a cap diameter of no more than 5 cm. During salting, such mushrooms will completely retain their appearance, and they are pleasant to serve and eat.

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

In spruce forests, mushrooms that are thinner in structure grow; it is better to collect such not very large ones. Large mushrooms during salting will need to be cut into 2-4 parts, and the lamellar hat will break during processing. Mushrooms will be tasty, but their appearance will suffer.

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

How to salt mushrooms for the winter in jars in a cold way - a simple recipe

A feature of salting mushrooms in this way is that we do not subject them to heat treatment. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.

Let's look at the first method first.

We will need (for convenience, the calculation is given for 1 kg of mushrooms):

• mushrooms - 1 kg
• salt - 2 incomplete tablespoons (50 gr)
• garlic -3-4 cloves (optional)
• dill - optional
• peppercorns - 15 peas
• cloves - 4 pieces
• horseradish leaf

Cooking:

1. To begin with, we sort out the mushrooms and wash them. We clean them from forest litter, cut off the darkened cut of the leg, remove the remnants of the earth from it. Remove worm mushrooms. Very often only the stalk is wormy, so the hat can be saved and the stalk cut off.

If it is a pity to throw out such mushrooms, then put them for 5-7 minutes in cold salty water. All available worms will come out of the mushroom. But it is best to reject such mushrooms already at the harvesting stage.

2. Put the mushrooms on a towel so that all the water is glass.

3. You can salt the mushrooms immediately into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.

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The second method is more preferable, because the mushrooms will give juice and settle during the salting process. And it will be possible to put them into banks as much as you like. After all, if you store them in the refrigerator, then the place there in the fall is always worth its weight in gold.

4. Consider the method of salting in a saucepan. Lay half a sheet of horseradish on the bottom. Horseradish does not allow mold to develop, so I always put it in all pickles. All other greens can be used as desired. I always add dill. But many do not do this, because they want to preserve the natural taste of mushrooms. Personally, the light aroma of dill does not bother me at all, but I even like it.

For the same reason, someone adds, and someone refuses to put, currant leaves, oak leaves (this is always good), but as a rule, I immediately salt into an oak tub, and I don’t need to put leaves.

Garlic also causes the same controversial moment. I add a little bit of it for spice and spice. But someone thinks that garlic is useless when pickling mushrooms.

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And recently I began to add a sprig of heather and spruce sprig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we somehow got into a conversation on the occasion. She said the twigs keep the mushrooms smelling foresty and prevent mold.

In general, what to add is a matter of taste! And tastes, as they say, do not argue. The main thing is mushrooms and salt! And everything else, as you like. I add only what I wrote in the composition of the ingredients. You can try all the same. And if you already have your own experience, then add, or vice versa, remove something from the proposed.

5. Divide spices and garlic into about 3 parts. One for the bottom, one for the middle, and one for the top.

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

Every two or three layers should be sprinkled with salt. Roughly divide the salt into the desired number of parts and lightly add layers to it. Then, when the mushrooms give juice, the whole brine will become the same taste and all the mushrooms will be salted evenly.

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It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But to be honest, I never measure salt with spoons or glasses, I pour it “by eye”. But this can already be done when there is experience. And for starters, if you have never salted mushrooms, keep the proportions.

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

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

9. Put dill, horseradish and the remaining spices and garlic on top.

10. Put gauze on top in two or three layers so that it completely covers all the mushrooms. Put a plate on the cheesecloth and oppression in the form of a cobblestone or a jar of water.

After a while, the mushrooms will give juice, which will mix with salt, and salting will occur. It will take two weeks to keep the mushrooms in this position in a cool place. Every two or three days, you will need to rinse the gauze in hot water, or even better, change it to a new one.

11. After two weeks, it will be possible to transfer the mushrooms to jars along with the brine and put them in the refrigerator for storage.

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

Dry method of pickling mushrooms

This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are upland. As I said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, needles and leaves that fall from trees fall into the basket. It is from them that we clean the mushrooms.

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

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

With this method of salting, it is recommended to lay mushrooms with caps up and salt each layer.

The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink a lot. And if you went and got more mushrooms, then they can be salted and reported directly to the same container.

Be sure to cover the top layer with gauze, which also needs to be changed every three days. And oppression is also needed. Without it, the mushrooms will not give juice and the salting process will not occur.

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It should be noted that in both the first and second cases, the mushrooms will change their color and become green-brown. My dad called these mushrooms "frogs". Many are confused by this circumstance and they prefer to salt mushrooms using heat treatment.

Redheads for the winter - a hot recipe

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

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

We will need:

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

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

Cooking:

1. Sort and wash the mushrooms, clear of forest debris, cut off the ground remaining there from the legs. You also need to select wormy mushrooms, it is better not to use them.

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I try to collect mushrooms in the forest and immediately clean them of dirt, and throw out the worms. And at home I pour them into a bucket, about half, and fill it with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect mushrooms in 4 large baskets, and they all need to be processed as quickly as possible.

2. Since I do everything “by eye”, I will tell in this category. I put about a five-liter bucket of washed mushrooms in a basin. I boil water in a five-liter saucepan. And I pour mushrooms in a basin with boiling water. At the same time, the mushrooms begin to crackle slightly.

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Gently, so as not to damage them, mix them with a slotted spoon, no more than 1-2 minutes. During this time, the crackling stops, which means the mushrooms are ready.

At this stage, mushrooms can be boiled. To do this, boil water and place mushrooms in it. Cook for 5 minutes, while skimming off the foam. However, mushrooms do not give very much foam, so there is nothing special to shoot!

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

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

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4. We give the opportunity to drain the water. And pour them back into the basin. Let them lie down a little and cool down, so that the hand endures when you touch them. Then pour salt. For this amount, I pour from 1.5 to 2 handfuls of salt. If the mushrooms are small, then you need two handfuls of salt, if chopped large, then one and a half.

Add 5-6 black peppercorns, 2 cloves, a small piece of red hot pepper.

Gently mix the contents with your hands so as not to crush the mushrooms with a spoon. And we taste the gingerbread. Not only can you eat it, but it's also delicious! It should be salty enough to taste, but not too salty. In general, you should like the taste so much that you want to try another mushroom, and then another one ...

This means that you salted everything correctly!

5. While the mushrooms are salting, we are preparing the dishes in which we will prepare them for the winter. I have a 20 liter oak barrel. Mushrooms are obtained in this - just overeating!

But, of course, not everyone has that luxury.

Therefore, you can salt immediately in jars if you store mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. The ideal storage temperature is between 0 and 7 degrees.

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

On top of them lay the sprigs of dill.

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7. We spread the mushrooms as they fall. Hats up or down, it doesn't matter.

8. Now we are engaged in the next batch. Everything is in the same order. Until we completely fill the entire container, whether it be jars, or a pan, or a barrel.

9. If the container is large, then put dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.

10. Be sure to lay out a sheet of horseradish and dill on top. And I also spread spruce twig and heather.

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

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

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

Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms, pour boiling water over them. These mushrooms are edible.

But you must admit, it’s better, when everything is done correctly, we store it correctly, and our mushrooms, on which we have worked so much, will be inaccessible to any mold.

Try to have such oppression that you can cover the pot with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then just close it with a plastic lid.

But now, if we store it in a basement or a pit, then here the cover is simply necessary and obligatory.

12. We lower the mushrooms immediately into the pit and do not touch them for a month and a half. So that they are well salted and become tasty, delicious.

13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season with finely chopped onion and vegetable oil, or eat with sour cream. And there are no mushrooms tastier and more aromatic than mushrooms. Take my word for it!

A quick and easy way to pickle mushrooms

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

It is these mushrooms that are good to salt for the winter. It has already become cold in the pit, and the temperature for storing them is set just right.

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

And it's easy to make it! We take the amount of mushrooms necessary for salting. We wash them and clean them of forest debris. Then put in a saucepan, add the spices and herbs that you love and salt thickly.

Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave for 2 hours. No more time is needed, otherwise the mushrooms will oversalt and become very salty.

After the allotted time, rinse the mushrooms in cold running water. Drain in a colander and let all the water drain.

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

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I will not now specifically dwell on the beneficial properties of mushrooms. Entire articles have been written about it. I will only say that

Mushrooms are one of the best agaric mushrooms for pickling at home. There are upland and spruce mushrooms in the collection area. The first ones, which are younger, have a round cap with edges bent to the stem, in older mushrooms, the cap is funnel-shaped with light concentric circles.

The pulp of mushrooms is orange. When broken, they release a sweetish juice. Ryzhik very well suited for salting for the winter. Every housewife wants to know a simple recipe for harvesting mushrooms for the winter. We present to your attention recommendations on how to salt mushrooms for the winter.

A plate with salty mushrooms is appropriate both on the festive table and at home. Salting mushrooms does not require much time and special skills, and you can easily master a simple technology. So how to salt mushrooms?

Harvested mushrooms must be processed as quickly as possible. Shake off sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the leg with the remains of mycelium. Fold the mushrooms to salt, in layers in the prepared dishes with the caps down, the plates up, trying to close the deepening of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and put oppression on top. This is the "skeleton" of technology.

Now let's take a look at a few different ways to properly salt camelinas, and you'll be able to easily hand out tips on how to properly salt camelinas.

How to salt mushrooms for the winter in jars - recipes

In order to pickle mushrooms you will need:

• kilogram of saffron mushrooms;
• 50 grams of coarse salt;
• water;
• salting container (jars, buckets, pots, wooden tubs);
• spices to taste.

How to salt mushrooms for the winter in a dry way

First of all, in order to salt for the winter, the mushrooms must be disassembled (throw away the wormy and wrinkled ones), then the mushrooms must be well cleaned (remove dust, dirt, earth, leaves), cut off the edges of the legs with a sharp knife.

After a while, the mushrooms that you will salt for the winter, releasing their juice and thicken significantly. As they settle into the dishes, add freshly picked mushrooms, sprinkle them with salt until the settling stops and the dishes are completely filled.

A dry way to salt mushrooms is suitable for salting mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and will release a maximum of their own juice during salting.

To properly salt, process mushrooms according to technology (do not wash!). Take a container for salting, lay out the bottom with currant, cherry, bay leaves. Start laying out the mushrooms in layers, sprinkling with rock salt with the addition of black peppercorns and pressing down each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper - to taste.

Tip 1: To properly salt, never use iodized salt for salting mushrooms. Destroy the product.

Tip 2: do not use cloves, cinnamon, garlic as a seasoning for pickling mushrooms. These seasonings will kill the amazing natural aroma of mushrooms. Let's say dill and its seeds. In general, mushrooms mushrooms are the least in need of seasonings. And so good!

When you have finished compacting all the layers, put the same leaves that you used for the bottom of the container on the topmost layer. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of mushrooms is covered with brine. If the brine does not cover all the mushrooms, then increase the oppression.

Your treat is ready!

Mushrooms in spicy brine are a great appetizer that can be used for everyday and festive meals. Salting is considered one of the simplest methods of harvesting for the winter; even a novice cook can handle it. Very tender and tasty mushrooms will turn out mushrooms after salting.

How to salt mushrooms in a hot way for the winter

One of the most common ways of salting mushrooms for the winter is hot salting. So, how to salt mushrooms in a hot way? It's not hard, just try.

• mushroom mushrooms - 10 kilograms;
• brine:
• water - five liters;
• sugar - 16 tablespoons;
• salt - 16 tablespoons;
• vinegar - 8 teaspoons;
• spices to taste (cloves, cinnamon, allspice, bay leaf, dill, currant leaves).

1. To salt mushrooms for the winter in a hot way, first prepare the mushrooms for salting. This must be done no later than 4 hours after mushroom picking or purchase.
2. Clean fresh mushrooms to salt for the winter, remove debris and cut off the bottom of the legs and any damaged areas.
3. Next, wash the mushrooms quickly in running cold water so that they do not absorb excess moisture.
4. Mushrooms are mushrooms that do not require pre-cooking in order to be hot salted. Just before salting, cut the mushrooms into pieces of the same size.
5. Next, to salt the mushrooms in a hot way, put a layer of spices to your taste on the bottom of an enamel pan for salting mushrooms: bay leaf, allspice, cloves, dill stalks and seeds, as well as cherry, blackcurrant and horseradish leaves.
6. Mashed caps, to salt in a hot way, place on the spices with the front sides of the caps down. Each layer of mushrooms must be covered with table salt (forty grams per kilogram of mushrooms). When the dishes are full, lay the top layer with spices.
7. Cover the salting with a wooden board and place the weight. Mushrooms in spicy brine will be ready in 7 days.
8. Ready-made snacks from mushrooms can be rolled up in sterilized jars (0.5 l and 1 l) and stored all winter.
9. You can serve mushrooms to the table with various dressings. The most popular dressing for mushrooms is a bite, onion and vegetable oil. Also, mushrooms are perfectly combined with sour cream.

It is impossible to use metal utensils at any stage of salting mushrooms. Because oxidation will occur.

Remember mushrooms are a difficult product to digest, so you should not abuse them.

How to salt mushrooms for the winter with bay leaf

Ryzhik can be salted for the winter and this method. First, the peeled mushrooms are blanched for 2-3 minutes in boiling water, and then they are thrown into a colander (all the water should drain).

Mushrooms are also covered with a napkin on top and a circle with oppression is placed.

How to salt mushrooms for the winter in a spicy way

Clean mushrooms, to salt for the winter, need to be scalded on a sieve with boiling water, then cooled with cold water, let dry a little and put in prepared dishes (blackcurrant leaves, allspice and bay leaf are preliminarily laid out on the bottom).

Then the top is covered with a blackcurrant leaf, a napkin, a circle and oppression.

How to salt mushrooms for the winter with blanching

To properly salt the mushrooms, dip the prepared mushrooms into a pot of boiling water for two to three minutes, put them on a large sieve. When the water drains, put it in a container prepared for salting according to the scheme indicated above. Seasonings are up to your taste, but remember our tip 2.

Tip 3: There should be no strong foreign odors in the place where pickled mushrooms are stored, because these mushrooms easily absorb foreign odors, which spoils their own aroma and taste.

How to salt mushrooms for the winter in a wet way with spices

This method, how to properly salt mushrooms, differs from the previous one only in that the mushrooms are not blanched, but scalded with boiling water. Stacked in layers with salt, peppercorns and chopped onion rings.

Salted mushrooms should be stored in a cold place, but without negative temperatures.

Mushrooms are not only very tasty, but also extremely useful mushrooms, due to the content of natural antibiotics and other useful substances. These bright and beautiful mushrooms grow, as a rule, on grassy edges near pines. If you don’t know how to cook mushrooms, then we’ll say right away that this is most often done in water, in oil or in a marinade.

Redheads for the winter - snack recipe

So, before talking about how to cook mushrooms, let's say that such a dish is a wonderful snack for potatoes and other vegetable dishes.

To prepare this recipe you will need:

• mushrooms;
• salt and pepper to taste;
• vegetable oil;
• butter;
• sugar;
• garlic;
• vinegar;
• Bay leaf.

How to cook mushrooms quickly?

1. It is necessary to sort and clean the mushrooms. Ryzhik very rarely wormy, but be sure to examine them. Selected mushrooms before cooking, you need to rinse and cut into slices.
2. Pour the mushrooms with water, salt the water to your liking and put the pan on the fire. It is necessary to cook mushrooms for no more than a quarter of an hour so that they do not lose their nutritional qualities.
3. Throw the mushrooms in a colander and let the water drain. While the mushrooms are cooling, you need to prepare clean glassware. Fold the cooled mushrooms into it, pour them with vegetable oil and add a little chopped garlic. It is advisable to consume such a dish within a few days.

Redheads for the winter - a recipe in oil

You can also cook mushrooms in oil - you will get an excellent preparation for the winter, which will perfectly preserve the natural taste of mushrooms.

1. Clean mushrooms before cooking, cut into large pieces and put in a saucepan. Put butter (at the rate of 400 gr. Butter per 1 kg of mushrooms)
2. Close the container with mushrooms with a lid, and cook over low heat, stirring occasionally. Wait until the butter is completely melted and clear.
3. Transfer the mushrooms to sterilized jars, add hot melted butter and roll up the mushrooms with tin lids. Store mushrooms refrigerated. Before eating mushrooms, it is enough to hold the jar in warm water so that the butter melts - and the dish is ready.

Marinated mushrooms for the winter - recipe

For 1 kg of mushrooms you will need:

• 400 gr. water,
• 10 gr. salt,
• 5 gr. Sahara,
• 50 gr. vinegar,
• black peppercorns,
• several bay leaves.

How to cook mushrooms for the winter?

1. Dilute the marinade at the beginning of this recipe.
2. Clean the mushrooms and rinse them in cool water. Immediately put the mushrooms in the seasoned water and cook for a quarter of an hour, stirring constantly. Gradually add mushroom juice to the liquid. Ready pickled mushrooms should immediately be rolled into sterilized warm jars.

Note!

It is not necessary to cook mushrooms - even in an almost raw, slightly salted form, they will be edible. However, you should not experiment if you purchased mushrooms on the market. It only takes a quarter of an hour to fry or boil mushrooms to get a tasty and safe dish.