Mushroom pickers tips: how to choose mushrooms for pickling and 2 ways to pickle mushrooms

Dry salting

This method is used to prepare mushrooms and russula. Ryzhiks are wiping, russules are being washed. With dry salting, mushrooms cook quickly, retaining their original taste and aroma. You can use chopped garlic for cooking.

Cooking salted mushrooms

The step-by-step instruction in this case looks like this:

Wipe the mushrooms with a sponge. If the mushrooms are large, cut so that it is convenient to eat.
Place a layer of prepared mushrooms in a container on a layer of salt.
If long-term storage is not required, salt the mushrooms to taste like fried mushrooms. With long-term storage, you need 40-50 grams of salt per 1 kilogram of saffron milk caps.
Fill the container with layers of salted mushrooms. Slightly soften the top, add salt.
Prepare oppression as in the previous recipes.
Place the container in a cool place. Salting time - up to 3 days.
Remove oppression. Arrange the mushrooms in the banks. Oppression in a jar can be created using a plastic lid that is pushed inward. A small load is placed on it - a glass or a glass.
Make 2 holes in the plastic covers. Put the lids on the cans.

Homemade mushroom pickles are delicious and aromatic. Experienced mushroom pickers cold pickle lots of milk mushrooms, volvushki, and gray-haired mushrooms. It is easier to cook pickles hot than cold, but the aroma disappears, the mushrooms are soft. The simplest is dry salting for the preparation of camelina delicacies.

Salt mushrooms in a cold way: a delicious recipe with a photo

The cold method involves an ambassador without prior broth. Therefore, this method is considered long.

To begin with, the container is sterilized, in which the cold salting method will be carried out.
Next, spices are laid out, according to need and taste preferences.
Spore ones are laid out in caps after herbs and spices.
You need to put it in layers, a layer of mushrooms - a layer of salt, and so on.
The container is covered with gauze or any other cotton cloth.
Next, a circle of a smaller diameter is placed, and a weight weight is immersed on it.
After a few days, when the mushrooms have settled, you can add another portion of the spore ones. But at the same time, the salting time is counted after the last calculation.
There is a salting time for each type of mushroom, but on average it varies up to 25 days.
Ready mushrooms can be left in the container in which the ambassador was made. And you can move it into glass vessels, fix it and put it in a refrigerator or cellar.

Would need:

Mushrooms - 2 kg;
Herbs and spices to taste;
Salt - 100 gr.

Process:

Carry out work on the preparation of the main component and on the disinfection of containers for laying mushrooms.
Layer the spore caps, salt and spices, alternating between the ingredients.
Cover the top with a clean cotton rag and place the weight on a circle with a smaller diameter.
Serve in a month.

How to marinate valui for the winter in a hot way

How to properly marinate valuei in a hot way in order to protect yourself and your family from poisoning? To do this, you need to follow some of the recommendations described in the step-by-step instructions. A little of your patience and care for loved ones, and a delicious snack dish will surprise all eaters at the festive table.

2 kg of value;
2 tbsp. l. Sahara;
1.5 tbsp. l. salt;
4 carnation buds;
1 tbsp. l. mustard seeds;
7-9 peas of black pepper;
5 peas of allspice;
3 bay leaves;
60 ml 9% vinegar.

Rinse the Valui with plenty of water several times, ridding them of the sand.
Pour cold water for 5-6 hours and leave to soak, which will relieve the bitterness.
Pick the mushrooms in a pot of water and bring to a boil.
Boil for 40 minutes, constantly removing the foam from the surface with a slotted spoon.
Strain the mushrooms through a colander, wash under the tap and refill with 800 ml of water.
Let it boil, add salt and sugar, mix, add other spices, as well as vinegar.
Boil for 15 minutes over low heat, put in sterile dry jars.
Pour with marinade, close with tight lids and warm with an old blanket.
After cooling, take the jars to a cold room or put them on a shelf in the refrigerator.

Preparatory stage of salting

Sorting. If you collect different mushrooms, then they must be laid out separately from each other, because different mushrooms are cooked at different times. Soaked and boiled mushrooms can be combined already before the salting process itself, in the case of mushroom assortment.
Cleaning. All dirt must be removed from the mushrooms and rinsed thoroughly in running water. If the mushrooms are very plastic, then the caps must be separated from the legs. It is also necessary to remove the skin from russula and butter. If the mushrooms are large, then they can be cut for further convenience.
Soaking. This process is necessary for milkmen, its time directly depends on how bitter the mushroom is.

The exceptions are mushrooms and russula, for other mushrooms the timing is as follows:

One day for white mushrooms;
From one day to one and a half days for waves;
From two to five days for black milk mushrooms, whites, fiddles, undergrowths.

Mushrooms Ryadovka, how to pickle in jars

To procure such, you need to understand them well, since there are only about 100 species of them with various Russian and Latin names. However, even in cited only 36 of them. There are only two excellent edibles and they grow only in Mongolia and Japan. Of the 10 good food items, I am only familiar with Podtopolnik or poplar ryadovka (Tricholoma populinum). Common to fish without fish and cancer, and this variety can be safely collected. Indeed, to the listed 12 tasty ones, 7 conditionally edible ones are added. It is impossible to die from them because not edible 9, toxic 8, and deadly poisonous at all.

Those who go to our shopping cart are attractive in large rows. You can collect a great variety of them and not only all the buckets, but also packages go under the container.

It is quite easy to wash off the soil under a running stream with a soft toothbrush, after filling it with water.

After washing, take it out with a colander and fill it with clean water for boiling.

We select the boiled for 20 minutes with a slotted spoon and cool.

Already cold, we put and add in jars in layers.

With garlic, dill and currant leaves.

After 6 weeks of fermentation bon appetit!

Cold salting

Milk mushrooms, podgruzdki, saffron milk caps, boiled milk mushrooms, green tea, russula are prepared in a cold way. When cold salting them:

clean, cut;
soaked;
wash, wring out;
salted;
put under oppression;
laid out in banks.

The collected mushrooms are poured onto a table covered with newspapers. Before soaking the mushrooms:

Sorted. You can salt the waves and the grains together or different types of milk mushrooms.
Cleaned from debris, spruce needles.
Cut off the legs.
Large caps are cut into equal parts.

For soaking:

The prepared parts are put into a bucket.
Pour in cold water.
Close with an enamel lid or a flat earthenware dish. A load is placed on top, for example, a bottle of water.
Soak for 2 to 4 days. The best temperature for soaking is 18-20 degrees.

The water is changed at least once a day. When soaking, foam is released, the workpieces become elastic, change color and size.

After soaking:

Remove oppression.
Pour warm water into the basin.
Rinse thoroughly, clean if necessary, transfer, check prepared parts.
Set aside rough legs separately.
Squeeze the workpieces, put them in a dish, which must be weighed beforehand on a kitchen scale.

For 1 kilogram of squeezed mushrooms, 50 grams of salt will be required (ratio 1:20). Garlic cloves, horseradish leaves, currants, cherries, dill umbrellas, allspice are added to taste.

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Cooking Serushki with Garlic

To make the mushrooms tasty, you need to act like this:

Weigh the wrung-out grains.
Measure out the salt.
Pour some of the salt on the bottom of the salting container.
Place the grains, salt, put the chopped cloves of garlic.
Put the next layers of grains, salt, garlic on the bottom layer.
Put the coarse parts of the legs mixed with salt and garlic on top. Lay out along the edge if there are few legs.
Sprinkle the last layer with salt.
Cover the container with a dish. Place a cotton cloth under it. Bend the ends of the fabric onto the dish.
Put the load. Close the gaps with the walls with a cloth.
Place the container in a cool place. Check the serushki placed under oppression. If mold appears, replace the oppression. Add brine if necessary.

Withstand the grains under pressure for 30-40 days.

Further, for winter storage, you need to decompose the pickles into banks:

Remove cargo

If mold appears on the edges, remove it from the walls with a clean sponge.
Carefully lift the dish by the fabric. If mold is present, discard the top layer of the mushroom feet.
Place the earrings tightly in sterilized glass jars so that the brine fills all the voids.
Create oppression inside the cans

To do this, soak a cotton cloth in vodka, wring it out. Close the throat of the can with a cloth. Place 2 wooden sticks on top. Place the sticks under the hangers of the jar.
Put plastic lids on the cans.

How to pickle milk mushrooms with soaking?

Salted milk mushrooms are a welcome dish on every table, because many people prepare this delicacy at home. Before you start pickling milk mushrooms, they are usually soaked in water. This must be done so that the mushrooms cease to taste bitter, and to improve their taste.

Cooking time: 1-1.5 months.

Cooking time: 60 min.

Servings: 4.

Ingredients:

Milk mushrooms - 5 kg.

Salt - 5 tablespoons

Sugar - 1 pinch

Garlic - 1 head.

Bay leaf - 6 pieces.

Currant leaves - 6 pcs.

Peppercorns - 1 tsp

Horseradish root - 2 pcs.

Cooking process:

Clean the milk mushrooms from forest debris, wash and soak in water for 2-3 days, change the water in the morning and evening. Then rinse the mushrooms and discard in a colander.
Add salt to the bottom of the enamel bucket and put some of the mushrooms, then salt again and put another layer of milk mushrooms, do this with all the mushrooms. Add sugar in the middle.
Place a flat plate on top and place the weight. Leave the milk mushrooms for a day.
Peel the garlic, wash and dry the herbs. Arrange the milk mushrooms in sterilized jars, sprinkling them with chopped spices and garlic. Fill the jars to the top with mushrooms and fill with the resulting brine. Close the lids, but not tightly, as the salting process is still ongoing and the amount of liquid will increase. Leave the workpieces for 30-40 days in a cool place, where the mushrooms will reach readiness.

Bon Appetit!

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.

Hot way

According to this recipe, mushrooms are prepared, milk mushrooms. Instead of soaking, the mushrooms are boiled for 15-20 minutes. Only caps are used for salting.

Cooking honey mushrooms

For example, consider the sequence of actions for hot salting honey agarics:

Peel the mushrooms. Separate the caps from the legs.
Place the caps in a saucepan.
Pour boiling water from a kettle so that the water slightly covers the mushrooms.
Boil autumn mushrooms without salt - 20 minutes, pine mushrooms - 15 minutes. All mushrooms are highly boiled.
Cool the pan with mushrooms to room temperature.
Wash the boiled mushrooms thoroughly in a large bowl of water. When washed, they do not break or crumble.
Transfer to a container.
Squeeze out the water from the washed mushrooms.
Prepare oppression - cloth, plate, load. You can salt honey mushrooms in plastic food buckets.
Peel and chop the garlic.
Weigh the mushrooms and salt. For 1 kilogram of mushrooms, you need 50 grams of salt.
Salt the mushrooms in the same way as with cold salting. Honey mushrooms are cooked hot in 1 week.

Gingerbread is the best mushroom for cold pickling

So, for example, before the revolution, tiny mushrooms of this kind, which fit into the neck of champagne bottles in them and salted. Then they were sent to Paris, where this delicacy was more expensive than the original drink. This gift from the forest is called differently: "bruises" (upland) or "bruises" (spruce) riisikas - as they are called in Estonia.

Large ones are rather fragile, therefore, when collecting in a deep container, we do not impose much, but transport it in small boxes or boxes.

And if it is enough to clear them of needles, cut thinly, lightly salt, then after half an hour you can eat them raw right in the forest. But today we will deal with the dry ambassador.

However, in order to get rid of the sand, they need to be rinsed well, flooded with water and each one to chat in it. Then, to get rid of this moisture, lay out on a towel, first with plates down, then up. Only after such drying do I put it in the salting container upside down.

But not all at once, but in layers one hat thick and slightly salt each one. I cover it with an inverted plate and put a 3 kg load. With a large amount, I do this procedure in several pots at the same time.

After the juice appears, I shift it into a bucket, cover it with a cotton napkin, press down with a lid of a suitable size.

Above, as oppression, a can of water.

If there are a lot of horseradish leaves, then instead of napkins, you can cover them with them, but the real taste of the final product will change, which is undesirable.

However, the taste and color ... in general, bon appetit!

How to salt mushrooms in jars for the winter

Mushrooms are salted for the winter in three ways:

Hot
Cold
Dry salting.

The difference between the methods lies in the duration of cooking, and the choice of a specific method depends on the type of mushroom. For example, with the cold method of salting, the readiness of the product occurs in about a month and a half. But the shelf life of such blanks is much longer. Hot salted food will be ready to eat in less than a month. But in terms of taste, they are significantly inferior to the previous ones. In addition, hot canned mushrooms do not last as long.

Cold way

This method got its name because during cooking mushrooms do not lend themselves to heat treatment. As a result, they do not lose their natural properties at all: they remain fragrant and crispy. However, it is worth noting that cold salting requires careful preparatory work, which consists in repeatedly soaking the mushrooms with frequent water changes (Figure 2).

Figure 2. Cold method

Mushrooms prepared in an appropriate way are laid out in a clean dish, sprinkled with various seasonings, for example, dill seeds, allspice and black pepper, bay leaves and garlic, and salt. So, for 1 kg of raw materials, you will need 2 tablespoons of salt, but everyone chooses seasonings and their amount according to his taste. The last is the layer of spices, which is covered with a small lid on which the load is placed. This is necessary in order for the mushrooms to release the juice and form a kind of marinade. It happens that little juice is released, then the weight of the load is increased or a little cold boiled water is poured into a container with mushrooms. It should be stored in a cool place for about a month and a half. This time will be enough for them to be salted and ready for consumption.

Hot way

Unlike the previous method, the hot salting method involves heat treatment of the mushrooms. This, of course, affects their appearance and taste. For example, hot salted products are not so crispy, and their shelf life is much shorter. However, in a city apartment, where there is not so much space, it is much easier to arrange several jars in the pantry than a whole tub. In addition, almost any species can be canned hot, which cannot be said about the cold one (Figure 3).

Just as in the previous case, the mushrooms must be prepared: sort out, peel, wash, cut if necessary. Remember to weigh them before boiling so you know how much salt you need. The proportion remains the same: for 1 kg of mushrooms - 2 tablespoons. salt. Pour the mushrooms with water and add salt, cook them for about half an hour. It all depends on the species, since some of them are tougher and will take longer to cook. You can read about the features of salting of different types below.

Figure 3. Hot salting method

The foam formed on the surface during cooking must be removed. After the required time has elapsed, the mushrooms are removed from the boiling water using a slotted spoon, allowed to drain and cool. Take your time to pour out the brine, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which spices are preliminarily placed to taste. Sprinkle each layer with salt and the remaining spices until the jar is filled to the top. The contents of the jars are poured with the brine in which the mushrooms were boiled, and put under oppression for several weeks in a cold place. Subsequently, the ready-made mushrooms can be transferred to other, more convenient containers.

The hot way to pickle valuev at home with garlic

Processing valuev at home using the hot salting method is a good opportunity to get a quick snack for the coming holidays. This dish can be a side dish with boiled potatoes or meat.

3 kg of value;
150 g salt;
12 cloves of garlic;
1 tbsp. l. (no top) dill seeds;
Cherry and black currant leaves.

This option for preparing a delicious snack will be able to please not only you, but also your invited guests. After about 2 weeks, the mushroom preparation will be well salted and ready for use. How to salt the valuei hot in jars of garlic, a step-by-step recipe will show.

Valui is cleaned of forest debris: grass, moss, leaves, washed, cut off the legs and poured with water.
Leave for 3 days to remove bitterness from the mushrooms, while changing the water 3 times a day.
After soaking, the fruit bodies are boiled in salted water for 25-30 minutes and removed on a sieve or colander so that excess liquid is glass.
After draining, the mushrooms are distributed in jars, sprinkled with salt and spices from the recipe (finely chop the garlic into cubes with a knife).
Press the top layer of mushrooms tightly with your hands, sprinkle with a layer of salt and cover with cherry and currant leaves.
Cover the top of the can with a clean gauze napkin and place the load on top. A plastic bottle filled with water can act as a load.
Banks are taken out into a cold, dark room and stored for no more than 6-7 months.

Video

An experienced hostess shares her recipe for how to salt porcini mushrooms in the following video:

The chef offers a recipe for salting boletus in the following video:

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Do you know that:

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some people believe that freezing leads to a loss of the nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Salting milk mushrooms in the usual way

Their harvest sometimes takes us a whole 150 liter bath, but to get such a final picture, you need to work hard and wait.

Moreover, it all begins not with heat treatment, but with soaking for at least a day. After all, they are all white, yellow and black milkmen and you need to get rid of its bitter component, like waves with bitters. The first soak in brine - where 10 tablespoons of salt are needed for ten liters of water. Subsequent must be done clean.

To make it easier for air to escape from the lamellar ones, their funnels are stacked upside down. This is done so that the listed milkmen are freed not only from bitterness, but also from forest residues. After a day of such water procedures, it is time to boil for 20 minutes with the collection of foam and forest debris. We take out the reduced and finally cleaned saucers with a slotted spoon. When cool, cut large caps into pieces.

We put in 10 liter enameled buckets in layers alternated with spices, while the more oak leaves there are, the stronger the crunch of the snack will become.

For every kilogram of milk mushrooms you will need:

cherry leaves - 3 pcs
oak - 3-4 pieces
currant - 1 pc
horseradish - 1 piece
Black pepper - 6 pieces
Salt - 3 tbsp. l. without top
Dill - 5 umbrellas
Garlic - 5 cloves

Grease the lids with mustard, as shown in the very first recipe.

Bon Appetit!

Cold salted value recipe for the winter

Cold salted value recipe is a great option for preparing an appetizer for a festive table.

5 kg of main product;
200 g of salt;
7 dill umbrellas;
5 bay leaves;
Currant leaves.

The description of the primary processing in this recipe will be fundamental for all salting described in the following methods.

How to salt the value in a cold way so that the final result of the product is tasty and harmless to your health?

Remove the film from the mushroom caps with a knife, cut off a significant part of the stem. Rinse in plenty of water to rid the fruit body of sand and earth. Pour in cool water and leave for 3-4 days to soak from bitterness (change water 2-3 times every day ).

Usually salting of Valuev mushrooms for the winter is done in jars. Therefore, blackcurrant leaves, dill umbrellas and a layer of salt should be placed on the bottom of glass containers.

Transfer the value from the water to a sieve to drain well. Spread the mushrooms in layers in jars, sprinkle with salt and dill. Spread the currant leaves on top, press down well and cover with gauze folded several times.

After about 6 days, brine begins to appear in the jars. If there is not enough of it and it does not completely cover the mushrooms, you need to increase the load. You can also add some cold boiled water.

Salted mushrooms are stored in a cool, dark room, the temperature of which does not exceed + 10 ° С. After 40-50 days, the value is ready for use. They can be seasoned with sour cream, as well as vegetable oil in combination with finely chopped green onions.

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!

Squeaky mushroom requiring soaking for pickling

This is another milkman - he is with folk and local names:

felt lump,
squeak,
creak,
milk scraper,
dry sugar squeak.

And in Latin there is also Lactárius velléreus, belonging to the genus Mlechnikov (lat.Lactarius) and the family of Russulaceae (lat.Russulaceae). When young it is very similar to milk mushrooms, with turned-up edges of the caps, but with hairs like those of waves. However, it is radically different from all species, with a creaking sound when you take it up.

With age, the edges flatten and its wavy diameter reaches 28 cm, changing color to reddish-brown. The body is very delicate in fragility with a bitter reddish sap protruding on a yellow-green fracture with time. All actions with them are similar to the rest with burning content. However, I liked the clarity of the eight step-by-step recipes in pictures.

The fifth step we have is holding it under yoke in enamelled buckets.

I hope you will be satisfied with such high information content combined with brevity.

What mushrooms are suitable for salting

You can salt almost all mushrooms: porcini, boletus, boletus, champignons, experience and many others. But it is best to pickle tubular mushrooms.

In our country, there are about two hundred species of mushrooms that can be eaten, but only fifty-seven species are allowed for industrial harvesting.

Scientists have divided all mushrooms into four categories:

The first and second categories are mushrooms that can be eaten after a little heat treatment;
The third and fourth categories can also be eaten, but only after a long soaking or many hours of digestion of all harmful substances.

The second category contains:

tubular mushrooms such as boletus, boletus and aspen mushrooms.
Lamellar mushrooms such as champignons, milk mushrooms and podgruzdki.

But russula, volnushki, honey agarics, chanterelles and other popular mushrooms, beloved by many, belong to the third and fourth categories and are considered conditionally edible.