How to salt mushrooms for the winter: simple recipes

Salt butter and honey mushrooms.

young boletus

We figure out how to salt mushrooms for the winter and analyze another simple recipe, which we use mainly for butter and honey agarics.

These mushrooms are not bitter, so we just peel them. You can put the oil in water for a few minutes, then clean it, remove the top "skin". We cut large ones.

Honey mushrooms are not difficult to clean, except for the smallest ones. For salting, we take small and medium mushrooms, the rest for frying. You don't need to soak them either. Some medium mushrooms can be cut. We do not leave the legs long, about 2-3 cm.

We need:

Allspice peas;
Black peppercorns;
Dill with umbrellas. Approximately 1 umbrella per 0.5 jar;
Bay leaf pack (1 sheet per jar 0.5);
Garlic 1-2 heads;
Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
Salt;
Sugar.

Asking the question of how to salt mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are almost the same

Only the processing of many is significantly different, pay attention to this

And so we proceed:

After cleaning, put the mushrooms in a large saucepan and fill with water and turn on the tile. It happens that everyone does not fit into the pan, well, you don't need to stuff it, divide it into parts.
When the water boils, we must remove the foam, the remaining debris will be removed with it. We boil for 10 minutes.
Now we drain the water, rinse the mushrooms through running water through the drushlak. Pour the brine.
Now we put the mushrooms to boil again, pouring clean water, but already for 30 minutes.
While my cans are good, we boil. Boil the lids too. We take 0.5 liters of cans, and more is possible, then double the steps described below (if the cans are 1 liter each) when we fill in the mushrooms.
After that, drain the brine again, it is not needed and rinse the mushrooms with cold running water.
Fill the dill and bay leaf separately with boiling water for about 2 minutes. We count the number of banks approximately.
We start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
When the water boils, throw in a couple of bay leaves and a few peas of black and allspice.
Now we lay out the washed mushrooms, wait for it to boil and steam it for 15 minutes and remove.
Now put 1 allspice peas and 3 black peppercorns on the bottom of the cans.
Here is another small umbrella of dill and 1 bay leaf each.
Add 1 clove of garlic, cut into slices.
Now add the mushrooms, almost to the end of the bank.
Put a teaspoon of 9% vinegar on top.
Now fill with fresh marinade, close the lid.
We cover the jar with a warm blanket and, after cooling, put it in a cool place, like a cellar.

In addition, I advise you to read about such a disease as Botulism. This is poisoning, which in 70% occurs precisely from domestic mushrooms in banks. Read here.

How to pickle porcini mushroom for the winter in a hot way?

Unlike pickling with a longer fermentation, lactic acid bacteria utilize sugars (carbohydrates) and organic acids are released. At the same time, there is a combined biological preservation with these acids and salting, which prevents the appearance and development of various types of mold.

For this, in the old days, immediately after cleaning and washing, the caps were placed in oak barrels, sprinkling each layer with coarse salt. They covered them with gauze and pressed them down with a wooden circle with cobblestone pressure. Stored in cold basements.

We, while there were no modern ones, used plywood barrels from condensed milk and butter, which were thrown away in stores in Soviet times. Now the family is small and we only need a pair of enamel buckets.

Those who are engaged in the mushroom business have now switched to much cheaper and more convenient plastic containers.

The scale of modern Siberian blanks will impress anyone.

For the forest king, we first need only a five-liter stainless steel pan. As soon as it is filled, our ancient and new enameled buckets are used. At the bottom of all these dishes we lay a couple of leaves:

cherry,
oak,
lavrushki,
black currant.
From spices - 6-7 peas of allspice.
Dill - two umbrellas with green leaves on twigs.
A large horseradish leaf with a stem.
5-6 cloves of garlic, peeled.

Then comes a layer of a kilogram or two of the previously boiled and cooled white king of mushrooms.

Again the same amount of seasoning, but with one tablespoon of rock salt and so on for every kilogram of pickles.

A 10-liter container is filled in portions to the top in 1-2 weeks.

Each time I cover it with a cotton cloth, a large inverted plate and press down with a yoke from several cans of canning or water. Once a week, you need to rinse the rag from mold.

However, after a week, the contents of the buckets and pots are laid out in 1.5-liter jars.

Their filling should be dense and already without large spices.

It is enough to put them no longer in layers, but only on the bottom and top.

Put a sheet of horseradish on top or pour 2-3 mm of sunflower oil and screw it on with lids greased with hot mustard from a store tube.

In this form, it can be stored at room temperature.

Pig mushrooms - a hot way of salting

So we got them in 1975, when we were resting in the Svetlogorsk sanatorium not far from Kaliningrad. And it was like this. When, just before leaving for Tashkent, we had already examined all the sights of this small town - from the amber museum to all the stalls selling it - we went for a walk in the surrounding forests.

And in the young undergrowth, right next to the paths, they stumbled upon a huge clearing of this treasure. Only the small caps were cut off with a nail file and a comb.

They put them in my shirt, tied at the neck with shoe laces. In a few minutes, this primitive collection container lying on the grass turned into a mushroom heap. They even filled them into sleeves and there was a problem of transporting timber goods. In general, they were dragged together like a stretcher.

The houses were immediately soaked in cold water and each one was washed under the shower.

After cleaning from sticky skins and forest debris, they boiled all night in the master's kerosene gas. Each batch of plenty of fresh water is 30 minutes, collecting a lot of dirty foam.

After that, they took out with a colander and washed them in cold water.

All this hassle took place in a rented apartment, where my friend spent the whole 24 days fighting - the voucher was single. Our chilled catch has decreased so much in volume that it was heavily salted and packed in several plastic bags - I got into a suitcase with things. In general, after two transfers in Moscow and in the capital of Uzbekistan, we flew to Karshi.

Boiled it again, though on the gas stove.

However, already without salt and laid in layers with dill umbrellas, bay leaves and allspice in an enamel bucket under the oppression. Two months later, just on New Year's, the feast began and are still alive, although ...

So we were very lucky then.

And some continue to procure them to this day.

Salting mushrooms for the winter

Unfortunately, mushrooms are products that have a short shelf life fresh, so the harvested crop must be processed faster. Most often they are fried, soup made with them, boiled and frozen. Salting is a great way to preserve these tasty and healthy forest products. Salting can be carried out in containers of any size: in barrels, tubs, cans. In an apartment, the most optimal, of course, will be pickling mushrooms in jars (Figure 1).

You can salt almost any mushroom, pre-sorted into individual types. For example, mushrooms with mushrooms, and white mushrooms with white ones. All of them must be fresh and not wormy. Small mushrooms can be salted whole, while larger ones will have to be cut into pieces.And although there are several methods of salting, we will consider the simplest recipe, the implementation of which will be within the power of even novice cooks. So, for salting 1 kg of mushrooms, we need: 3 tbsp. tablespoons of salt; Bay leaf; allspice peas - 4-5 pcs.; clove seeds - 2-3 pcs.; horseradish and black currant leaves.

Next, follow these instructions:

We sort out the mushrooms, putting aside the wormy and crumpled ones. We clean them from lumps of earth, particles of grass and needles. In large specimens, we separate the caps from the legs. For high-quality cleansing, it is recommended to soak the crop in water for a while, and then rinse it under running water.
To remove any possible bitterness, the mushrooms should be boiled a little in salted water. Therefore, we put them in boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
Strain the boiled mushrooms, rinse with cold water and let it drain.
Put the mushrooms in layers in prepared containers, sprinkling each of them with salt and spices. We cover the contents of the container with a lid of a smaller diameter, put oppression on top so that a little brine becomes visible. If there is very little of it, you can add some cold boiled water.
We leave them for several days under oppression at room temperature, until foam appears on top of the container. It must be removed, and the ready-made mushrooms should be transferred to jars or a saucepan, closing with a lid.

Figure 1. Salting technology

You need to store them in a cool place, because they will be ready for use only after a month. Then they can be used both as a cold snack, and as an ingredient for salads, as well as filling for pies.

How tasty to salt honey mushrooms under a nylon lid

For this case, salting honey agaric takes place in the traditional style, namely in cans. Both experienced and novice housewives love to use it.

Honey mushrooms (boiled) - 3 kg;
Salt - 100-120 g;
Bay leaf - 2 pcs.;
Carnation - 2 buds;
Oregano or cumin (optional) - ½ tsp;
Fresh dill - 1 small bunch.

How should honey mushrooms be salted under a nylon cover?

Combine all the ingredients in a deep container (finely chop the dill), leave for 3-4 hours so that the mushrooms begin to let the juice flow.
Distribute the workpiece into prepared sterilized jars and close with nylon boiled lids.
Take it to the basement or leave it in the refrigerator to salt for 1.5-2 weeks.

As you know, salting honey mushrooms at home is very tasty and healthy. The main thing is that you can use spices and herbs to your taste, because store snacks do not always meet our requirements. Therefore, feel free to choose the recipe you like and start cooking, fantasizing and experimenting with the ingredients!

Valui mushroom, how to salt it correctly?

It belongs to the genus and family of Russula foétens. In local names, it is three times even more varied than the previous forest gift.

bull,
weeping mushroom,
swine,
uryupka,
kulbik,
kubar,
fist,
cam,
underfloor,
cowshed,
egg capsule (Perm Territory),
heaps,
tracks (East Kazakhstan).

Young they are spherical, however, as they mature, they become not only flat, but even with a funnel in the center. The maximum diameter of yellow or yellow-brown caps is 15 cm. Like boletus it has a highly slimy, shiny, easily removable skin. However, with the pulp, the differences are great, it is very brittle, turns brown on the cut, with an unpleasant, nauseating smell, like rancid butter, and a burning-bitter taste.

The plates on the bottom of the cap are not the best signs either. They are not only different in length, but also often narrowly accreted, with a whitish or dirty cream color. In addition, the escaping yellowish at first transparent liquid, after drying, our container will be covered with poorly cleaned brown spots.

Because of these properties, we rarely collect them, having previously covered the buckets or baskets with paper. We rinse and soak in buckets pre-filled with cold water.

Moreover, cleaning must be done immediately, the faster the better, because if these muddy stinkers are dirty for a long time, they will quickly turn into porridge, which is only good for our earthworms. They need to be washed several times by changing the water until it becomes clean. Here in it we leave it overnight under a plate with a load.

In the morning and the next evening, we change the water again twice. And so for 2-3 days, depending on whether we will preserve them in a cold or hot way. Naturally, we do all this at the dacha, where the water from the well is free and then goes to our bio-vermi-septic tanks, where it turns into vermi tea, which is used to water all the plants.

Then, here in the eco-house we do not boil, but only boil over high heat in slightly salted water, removing the foam - no more than five minutes.

After that, each large one is separately removed with a slotted spoon, while finally getting rid of the debris from the forest.

And only after that can you continue canning. Season with a handful of salt again and leave to cool overnight.

In the morning we lay out on the banks, but only up to the hangers and close the lid.

After 6 weeks, you can start eating.

At the same time, add fragrant vegetable oil and onion rings or chopped garlic. Bon Appetit!

Preparation

Boletus preparation includes the following stages:

Cleaning. Remove adhering leaves, soil, and other debris. If necessary, the mushrooms are washed in cold water. There is no need to soak.
Sorting. The boletus is sorted by size and checked for worms. Badly beaten, old, wormy and questionable specimens are best discarded.
Slicing. For even processing, it is necessary that all the pieces are approximately the same size. Small ones are left intact, large ones are cut into pieces.

It is not necessary to boil the mushrooms beforehand. Cooking is intended to eliminate harmful carcinogens, which most often do not have in boletus.

Milkman mushroom - pickling in jars

Somewhere it is called a podoshnik (Belarusian - Padareshnik, lat. Lactarius volemus). However, the people are better known as a red-brown milk mushroom, euphorbia cartilage-milk jug or milk jug is the best. Probably due to the white, sweetish liquid appearing in any damaged area. In Estonia, they learned about him as a bitter and here he is very much appreciated, although he has a rather specific herring-crab smell. Their hats are not large, maximum 10 cm and stand on a thin leg.

Traditionally, it was harvested with cold salting. Now they are more often boiled for 20 minutes at once for a hot salting.

Or soaked for three days for a cold one. In this case, the water is changed three times a day. At the bottom of sterile jars, a dill umbrella, 3-4 cm of horseradish root, a chive and 4-5 allspice peas are laid on the bottom of sterile jars.

Freely put on the hats and fill it with cold brine at the rate of 2 tbsp. l. salt per liter of water.

We close with nylon or screw caps and into the refrigerator or basement.

How to salt honey mushrooms in a saucepan and bucket under yoke

When, for some reason, there is no wooden tub or glass jars at hand, you can use the method showing how to salt mushrooms in a saucepan under oppression.

First of all, you need to remember that salting dishes must be ceramic, clay, glass, enamel or wood. If we talk about pots and buckets, then enameled ones are most often used.

Honey mushrooms - 5 kg;
Salt - 200 g;
Bay leaf - 7 pcs.;
Dill umbrellas - 10 pcs.;
Horseradish, oak, currant leaves - 5-7 pcs.;
Black peppercorns - 70 pcs.;
Garlic - 10-13 cloves;
Onions - 2 medium heads.

In this case, we will use the cold method and soak the peeled mushrooms in water for 10-12 hours. Do not forget that only young and strong specimens should be taken for cold salting!

Fresh leaves should be washed in water, dried in a ventilated place and torn into pieces with your hands.
Cut the garlic into slices and finely chop the onion.
Put all fresh leaves and onions in a saucepan on the bottom, 1/3 of the umbrellas of dill, garlic and bay leaves, 10-15 black peppercorns and 1/5 of salt each.
Spread a layer of soaked fruit bodies on top and sprinkle with spices again, as in the previous step.
Thus, divide the mushrooms into 5 layers, not forgetting to sprinkle each of them with spices.
Press down on top with oppression and leave to salt in a cool room for about a month.

Hot salting of valuev with barberry

Salting jars for the winter is a great way to get a quick snack for unexpected guests. Mushrooms cooked with hot salting will go well with alcoholic drinks and complement main dishes.

3 kg of main product;
150-170 g salt;
Black currant leaves;
1 tsp barberry;
Dill sprigs.

How to salt the value in jars correctly, will tell you a detailed description of the recipe.

The mushrooms are washed and cleaned, filled with cold water for 5 hours. During this period, it is recommended to change the liquid 2-3 times.
After soaking, the fruit bodies are again poured with water, allowed to boil over medium heat and boiled for 20 minutes, removing the foam.
The broth is drained, the mushrooms are allowed to drain and cool.
Spread in a large bowl, pour out all the salt and spices, mix thoroughly with your hands.
Leave for 3-5 hours, stirring the whole mass from time to time, so that the salt crystals melt.
Placed in prepared jars under the very neck, press down and put the load (a plastic bottle filled with water can act as a load).
They are taken out to a cool room for long-term storage.
After a while, juice should begin to stand out from the workpiece, which will gradually overflow over the edge of the jar. This will help remove any remaining bitterness from the fruit chalk. Several times a week, a clean wooden stick should be dipped into the jar (to the very bottom) to enrich the mushrooms with oxygen.
The load is changed to a lighter one, and the salting continues. In total, the process lasts 30 days from the moment the mushrooms are placed in jars.

How to salt porcini mushrooms at home

Fresh porcini mushrooms have a pronounced taste and bright aroma; they are an ideal product both for preparing independent dishes and as an additional ingredient in more complex dishes. Boletus can be successfully boiled and fried, stewed and baked, dried, marinated and salted. Before salting, rinse the mushrooms in cool water, cut off the lower part of the leg, and cut the larger specimens into pieces. Soak them for half an hour in cool, salted water so that all the worms rise to the surface. Rinse thoroughly again and start salting (Figure 11).

Boletus can be salted both cold and hot. So, for cold pickling for 5 kg of mushrooms, you need to prepare:

120 g of rock salt;
10 cloves of garlic;
25 oak and cherry leaves;
10 dill umbrellas;
6 horseradish leaves

Prepared mushrooms are spread in slightly salted water (at the rate of 1 tsp salt per 2 liters of water) and heated without boiling. Then the water is drained, and the mushrooms are left to dry. Meanwhile, the garlic is peeled and cut into thin slices. Dill umbrellas are divided into thinner branches. Spicy leaves are sorted out, washed and poured over with boiling water.

At the bottom of the salting container, spread horseradish leaves, sprinkled with salt. Next, they start laying the mushrooms, while at the very bottom they put the largest ones with their caps down. Sprinkle each layer with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add the leaves. The upper layer of boletus is covered with gauze and pressed with oppression. Store in a cool place for 40 days until tender. The brine released during this can be drained, and the vacant space can be filled with new mushrooms. It is recommended to thoroughly rinse ready-made mushrooms in running water before use.

Figure 11. Salting porcini mushrooms at home

You can salt the boletus in jars using the hot salting method. Here's an example of a recipe for filling a 3 liter jar.You will need: 3 kg of porcini mushrooms; 100 g table salt; 2 liters of water; 10 pcs. clove and dill seeds; 10 allspice peas; 6 currant leaves.

Having prepared all the necessary components, perform salting according to the technology:

Add 2 tbsp to boiling water. salt, as well as all spices. The mushrooms are dipped into the resulting brine and boiled for 15-25 minutes until the brine becomes transparent and the mushrooms themselves settle to the bottom.
Then they should be removed and discarded in a colander, cooled, and the brine should be left.
The cooled mushrooms are laid out in layers in a jar, shifting each of them with scalded currant leaves and sprinkling with salt.
The filled jar is poured with 0.5 l of brine, covered with a plastic lid or gauze and removed to a cold place (for example, a refrigerator).

You can eat such mushrooms after 3 weeks, rinsing immediately before serving.

How to salt mushrooms properly so that they are tasty and stored for a long time, you will learn from the video.

Boletus, how to cook in salting for the winter?

Although they are handsome, they have a specific taste that is eliminated only when fermented. What we are going to do with you now. By the way, birch trees are salted in exactly the same recipe.

After boiling for about 20 minutes, cool.

We lay out on pre-sterilized jars, alternating layers of spices.

Store in a cool and dark place.

Bon Appetit!

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How to pickle black milk mushrooms in a cold way for the winter

Milk mushrooms are very common in the post-Soviet space, and in other countries they do not even know about their taste. Black milk mushrooms are especially tasty when salted.

Cooking time: 1-1.5 months.

Cooking time: 50 min.

Servings: 6.

Ingredients:

Black milk mushrooms - 1.5-2 kg.

Salt - 2 tablespoons

Black peppercorns - 10 pieces.

Allspice peas - 10 pcs.

Bay leaf to taste.

Currant leaves - to taste.

Cooking process:

Sort the mushrooms by size, remove debris and wash well.
Then fill the mushrooms with cold water and leave for 2 days, rinse the mushrooms twice a day and change the water.
Wash the salting container well and scald it with boiling water. Put milk mushrooms in it, having previously greased them with salt. Arrange bay leaves, peppercorns and currant leaves evenly between the mushrooms. On top of the mushrooms, put a piece of coarse cloth folded several times, close the jars with lids and put them in a cool place for 30-40 days.
When the mushrooms are ready, put some in a bowl, add more onion and garlic, top with sunflower oil or season with sour cream - a great snack is ready.

Bon Appetit!

Recipes for salting porcini mushrooms

When salted in a cold way, mushrooms are not subjected to heat treatment, which allows them to preserve their beneficial properties as much as possible. The most traditional and convenient method, which is used for category 1 mushrooms (white, mushrooms and milk mushrooms), can be called dry salting.

A simple recipe for dry pickling (in two versions)

Before dry salting, it is better to clean the mushrooms "dry" - without water. If there is too much debris on them, then of course you can soak it for a while, rinse it several times under running water, or blanch it in boiling water. Then you need to cool and dry the mushrooms in a colander, on a sieve or on paper towels. Of the ingredients, only the mushrooms themselves and salt are needed: coarse stone, not iodized.

Servings / Volume: 2-2.5 L

Ingredients:

porcini mushrooms (fresh) - 3 kg;
rock salt - 150 g.

Cooking technology. Option 1:

Fresh peeled mushrooms are sorted by size, large ones are cut into several parts.
Mushrooms can be salted in a common container or immediately in jars, into which a little salt is first poured, evenly covering the bottom surface with it. Then they begin to lay out the mushrooms, tightly to each other, in layers 3-4 cm thick, sprinkling each of them with salt.
Salted mushrooms in a container are covered with a wooden circle or a flat plate and oppression is placed on top (a stone or a jar of water). When the mushrooms start to juice and settle, you can add new portions. For the first 3-5 days after salting, the workpiece is left at room temperature (but not higher than 25 ℃) so that lactic acid bacteria become activated and the fermentation process begins.
Then the filled container with mushrooms is placed in a cool, dry and dark place. The amount of brine must be checked after 5-6 days: if the mushrooms are not covered with it, it is recommended to increase the load.
Full maturation of mushrooms in brine occurs in 1-1.5 months.

Elena Molokhovets in her book "A Gift to Young Housewives or a Means to Reduce Household Expenses", first published in 1861, writes:

Cooking technology. Option 2:

Mushrooms, peeled and cut into thin slices, are slightly dried, for example, outside (in partial shade) or in the oven.
Place the mushrooms in a large bowl, immediately add all the salt to them and mix thoroughly with your hands.
Salted mushrooms are tightly placed in sterilized jars, sprinkled with salt on top and covered with plastic or nylon lids heated in hot water.
Store jars of mushrooms in the refrigerator or cellar. They are eaten after 1.5-2 months of salting.

If you plan to use salted mushrooms as an independent snack, then the taste can be supplemented and emphasized with a variety of spices. Their choice and number depend on individual preferences. The most commonly used peas (black and sweet peas), bay leaves, dill, garlic, cloves, horseradish, cherry, black currant or oak leaves. Some also add coriander, thyme, tarragon.

Hot pickling recipe

The hot method is more laborious, but with its help canned mushrooms are salted out much faster.

Servings / Volume: 2-2.5 L

Ingredients:

porcini mushrooms (fresh) - 3 kg;
rock salt - 200 g;
black pepper (peas) - 20 pcs.;
allspice (peas) - 10 pcs.;
bay leaf - 5 pcs.;
onions - 1-2 pcs.;
garlic - 2 heads;
dill (umbrellas) - 5 pcs.;
horseradish leaf - 5 pcs.

Cooking technology:

The mushrooms are thoroughly washed and sorted. Small ones are taken whole, the rest are cut into pieces of arbitrary shape of approximately the same, fairly large size.
Water is poured into a large enamel pot and salted at the rate of 1 tbsp. l. salt per 1 liter. When the water boils, peeled onions are added to it, the mushrooms are immersed and brought to a boil over high heat. Then the heat is reduced to medium and the mushrooms are boiled for 20-25 minutes, gently stirring and removing the foam.
While the mushrooms are boiling, put a clean brine in the second pan for pouring them (2 liters of water, 5-6 tablespoons of salt, bay leaf and pepper), which is brought to a boil. At the same time, containers for preservation are sterilized - cans and tin lids, the remaining spices are prepared: dill and horseradish leaves are poured over with boiling water, garlic is cut into slices.
The cooked mushrooms are removed from the pan with a slotted spoon directly into the jars. Dill, garlic and horseradish can be placed on the bottom in advance or laid out on top of the mushrooms. The contents are immediately poured with boiling brine, covered with lids and rolled up.
The cans are turned over, wrapped in an old blanket and left to cool for at least a day. Then placed in a cool place for storage.

If you do not plan to store such a preparation, then you can start tasting hot salted mushrooms in just 5-7 days. It should be delicious!

Preparing for pickling

The collected mushrooms must be immediately cleaned and sorted.White can be dispensed with by dry cleaning: scraping or cutting off dirt with a knife and shaking off sand and plant debris with a soft brush or sponge. Only the smallest young mushrooms are salted whole, the larger ones must be cut into pieces of approximately the same size. When cut, holes are often found in the pulp, indicating the presence of worms. Strongly "broken" mushrooms need to be radically cut off or simply thrown away, and in case of minor damage it is advised to soak them for a short time (for 15-20 minutes) in cold salted water so that all parasites float to the surface.

With short-term soaking in salted water, the mushrooms are cleared of parasites, sand and small plant debris

After soaking, the mushrooms are placed in a colander and washed several times under running water or poured over with boiling water.

Whites do not need any additional treatments, but some housewives consider it necessary to boil them for 20-25 minutes before salting. Salting porcini mushrooms at home is customary in traditional ways - cold and hot. Each of them has its own advantages and technological features, which we propose to consider in step-by-step recipes.