Salted mushrooms are an amazingly tasty appetizer that you wouldn’t be ashamed to put on your holiday table. And for your guests to be completely delighted with your preparation, you just need to know how to pickle mushrooms at home so that it turns out not only tasty, but also perfectly stored all winter.

Salted mushrooms have an amazing ability to retain an incredible aroma - as soon as you open the jar, a smell immediately floats throughout the house, reminiscent of clear days and warm sunshine. Whether with boiled potatoes or a glass of strong drink, salted mushrooms will be an excellent addition; they can be added to salads, vegetable dishes, and it’s easy to make caviar from them. In general, it’s not just appetizing, but also versatile. How to prepare salted mushrooms for future use?

Rules for collecting mushrooms for pickling

Any experienced mushroom picker will agree that harvesting mushrooms for future use begins in the forest, at the very moment when you bend down, noticing a cap among the grass and leaves, to cut off the forest trophy at the root. Salted mushrooms in jars for the winter will only be good from properly collected raw materials!

“Silent hunting” should be carried out away from the highways, because mushroom gifts absorb toxins like a sponge, and such treats can cause serious health problems. At least a kilometer from the highway - that’s where the mushrooms will be just right for your table.

It is better to collect mushrooms in the morning - then they have the highest concentration of useful substances, the caps are tighter and more elastic. It is better to leave overgrown forest gifts as food for local animal inhabitants; as a rule, such fungi and worms are not tasty. Ideal - small, with even and undamaged caps.

Preparing mushrooms for pickling at home

As soon as the mushroom harvest has been delivered home, you should immediately begin processing it. The sooner we prepare the mushrooms for pickling, the better the result will be. What do we have to do?

First of all, it’s worth pouring water over the forest’s gifts, but not for long, until the debris floats to the surface. Then the clean and refreshed fungi after the “water procedure” need to be calibrated by size and, of course, by type. This is very important, because different mushrooms have their own pickling method: some need to be soaked, others not, some take longer to cook, others less, etc.

Boletus mushrooms, russula and saffron milk caps do not need to be soaked, but milk mushrooms and milk mushrooms require soaking for about 5 days. We clean the stems of the boletus and boletus, and remove the skin of the cap from the boletus. What other mushrooms are salted? In principle, with a skillful approach, everything is edible.

Secrets, subtleties and methods of salting

Further preparation of salted mushrooms depends on which salting method is chosen, and there are at least three of them!

Cold

This method of pickling will require longer aging before the mushrooms can be served. For example, for white milk mushrooms the minimum cooking time is 45 days. But the cold method has an undoubted advantage: the mushrooms remain crispy, and the lack of heat treatment has a gentle effect on the beneficial properties of the product. However, you need to soak mushrooms for a long time, often draining the water and replacing it with new one. How to pickle mushrooms at home in jars using the cold method?

So, we place the mushrooms in a clean dish (tub, bucket, saucepan) for salting in layers, alternating each with seasonings - allspice and black peppers, bay leaves, garlic cloves. And each of the layers needs to be sprinkled with salt at the rate of two tablespoons of salt per kilogram of mushrooms.
The top layer should be spices, and we place a weight on top - this is important so that the mushrooms get juice. If there is not enough juice, a heavier load is needed. Then we send the container to the cold for one and a half to two months, and as the mushrooms “shrink,” they can be added.

Hot

The hot salting method has both a disadvantage and an advantage. The first is that the product loses a lot of benefits, it turns out not crispy and does not last long. Well, the second is that absolutely all varieties are suitable for canning; the cooking time is reduced to a month. How to pickle mushrooms at home using a hot method?

Filled with water, boil the mushrooms for half an hour (add 15 minutes for milk mushrooms). You need to remove foam from the pan, but a lot of it forms during cooking. And then we put them on a sieve to drain the water. Do not pour the broth into the sink - this brine will be used for pouring mushrooms!
At the bottom of a cleanly washed and sterilized glass jar (ideally a five-liter jar, so that there is room for the load), add spices, a layer of mushrooms, salt, and so on to the top. We calculate salt as follows: two tablespoons per kilogram of boiled mushrooms.
After cooking, fill the layers with brine, apply pressure and move the jar to the cold for a couple of weeks. Then we transfer them into smaller jars and close them with a nylon (sometimes tin) lid.

Dry

The dry method is easier than others, but not all mushrooms are suitable for it. So what forest gifts can be dry salted? First of all, those that do not require soaking, usually russula and saffron milk caps.

Wash the dishes in which we intend to salt them well and scald them with boiling water. We clean the dirt from the mushrooms, put them in layers in a jar, alternating with seasonings. Salt each layer generously. You will need up to 4 tablespoons of salt per kilogram.
The load must be placed on top. After half a month, the dry-salted mushrooms are ready.

What do you need to know to properly salt the gifts of the forest at home?

Milk mushrooms for the winter

How to salt milk mushrooms? We make a simple calculation: for each kilogram of milk mushrooms we take: 3 tablespoons of no-additive salt, 3 dill umbrellas, 5 black peppercorns and 3 allspice, 2 bay leaves, 3 cloves of garlic.

Before salting milk mushrooms in a cold way, first soak them: small ones are enough for three days, large ones - five. We change the water twice a day - in the morning and in the evening.
We salt the milk mushrooms in a cold way, trying to place them with their caps down, and place the weight on top. We put the container with milk mushrooms in the refrigerator for a month. And then we can put it into jars - be sure to be sterile! Sprinkle the bottom of each jar with salt. Pour the brine in which the milk mushrooms have been sitting for the whole month into the mushrooms, pour a little vegetable oil on top or sprinkle with salt. Cover each jar with a lid and store in a cool place.

Milk mushrooms turn out delicious if cooked hot.

You will need: the milk mushrooms themselves, garlic, dill, currant and cherry leaves.

Filling: per liter of water - 2 tbsp. l. salt and 1 tsp. Sahara.

Sort through the milk mushrooms, wash, cook until tender, cool, and transfer to jars. Add a clove of garlic, a sprig of dill, a scalded currant leaf and a cherry to each container. Bring water to a boil, dissolving salt and sugar, pour into jars, cover with plastic lids. Store in a cool place.

My advice!

To prevent any salted mushrooms from molding, cover the top of the preparation with horseradish leaves.

White mushrooms

Pickling these royal mushrooms is a pleasure, and the result is excellent! How to salt porcini mushrooms?

For salting one kilogram of porcini mushrooms, take 2 tablespoons of “Extra” salt, 700 milliliters of water, 5 garlic cloves, 3 allspice and black peppercorns, bay leaves, dill umbrella - 2 pieces each.

Canning is done hot. Large boletus mushrooms can be cut into pieces, and small boletus mushrooms can be salted whole. The water should be brought to a boil, you need to dissolve salt in it, throw the “whites” into the saucepan. Boil everything for a quarter of an hour, then add spices to them and boil for another ten minutes, skimming off the foam. Drain the water through a sieve into a saucepan.
Place plastic-cut garlic and dill on the bottom of sterile jars. Place mushrooms, alternating with garlic slices. Pour brine on top, roll up the lids of the jars. Two weeks - and you can taste porcini mushrooms.

Gobies

Do you know how to salt mushrooms so that they are delicious? It's simple!

Gobies (or valui) are lamellar mushrooms, and these ones love salt. Before salting mushrooms, recipes advise: you need to soak them for a couple of days. During this time, the water must be changed several times.

Per kilogram of bull calves you will need 75 g of salt; they should be cooked over low heat from boiling for 20 minutes. At the bottom of the jars we throw a couple of cloves of garlic, a laurel leaf, a dill umbrella, and a few peppercorns. Place the valui caps up, sprinkling each couple of layers with herbs and garlic. Fill with brine to the top, close each jar with a nylon lid.

Saffron milk caps

How to prepare salted saffron milk caps for the winter? It is not difficult!

For a kilogram of these mushrooms you need to take: 45 grams of ordinary salt, 5 garlic cloves.

Before salting saffron milk caps, you need to separate the caps from the stem - only they are suitable for preparation. First, wash the caps, pour boiling water over them, cover with a saucepan lid, hold for 5 minutes and drain the water. Finely chop the garlic and mix with the saffron milk caps. Add salt, mix well and let stand for half an hour. During this time, we sterilize the jars. Sprinkle the bottom with salt and place the camelina caps very tightly into the jars. Sprinkle salt on top and cover with lids.

I like this recipe for making saffron milk caps because it is very simple and turns out very tasty. In a similar way, you can also salt milk mushrooms, honey mushrooms, trumpets, russula, chanterelles, in a word, all lamellar mushrooms.

For 1 kg. for mushrooms you need to take 2 bay leaves 1.5 tbsp. salt, 12 blackcurrant leaves, 30 grams of dill seeds, 4 garlic cloves.

Boil well-washed saffron milk caps in slightly salted water for 10 minutes, drain in a colander, rinse, add water so that it covers the mushrooms a couple of centimeters, add chopped garlic, salt, leaves, spices, cook for half an hour, transfer to jars, and roll up.

Chanterelles

How to pickle chanterelle mushrooms? It is preferable to choose the cold method. To do this, the chanterelles should first be kept for 24 hours in a salty-acidic environment: add 10 grams of salt and 2 grams of citric acid per liter of water. We keep them in this solution for a day, rinse them and start salting.

For a kilogram of mushrooms we take 60 grams of salt. Also useful: a pair of dill umbrellas, 2-3 laurel leaves, black peppercorns - 3 pieces, a head of garlic, a tablespoon of vegetable oil.

Pour boiling water over the chanterelles and let the water drain. Chop the garlic into thin pieces. Place bay leaf, dill and pepper on the bottom of the jar. Place a double layer of mushrooms, sprinkle with salt and add a layer of garlic. So we alternate to the top. We put oppression on for a day. Then we remove it, pour oil over the salting, and close it with a lid that fits tightly to the neck.

Pigs

How to salt pig mushrooms? Classic recipe:

First you need to soak the mushrooms for a day.
Boil the pigs in slightly salted water, after boiling - 7 minutes, then rinse. Fill them with water again and let them cook for half an hour, drain the water again, and wash the mushrooms.
Let's start salting. For a kilogram of pig caps we take 50 grams of salt, several dill umbrellas, a couple of bay leaves, a black currant leaf, allspice (4 pieces), garlic - 5 cloves.
Boil the mushrooms in salted water for half an hour. Place herbs and chopped garlic in sterile jars.
The pigs need to be drained in a colander. When the water has drained, mix them with salt and place them tightly in jars. Fill it with boiling water to the top, put pressure on it.
When the jars have cooled, they need to be stored in a room with a temperature no higher than 5 degrees.

The pigs are salted for a month and a half, and then they can be tasted.

Volnushki

Salting tremors is not a difficult task. First of all, before salting the mushrooms, they need to be sorted and soaked for three days.

For one kg of mushrooms, take: 40 grams of salt without additives, a teaspoon of dill seeds and half the amount of caraway seeds. Mix salt and spices. We lay the volnushki in layers, sprinkling them with spices. We put oppression on top. After one and a half to two months, the cold salting will come to an end, but all this time the volushki must be kept at a temperature of 0 to 10 degrees.

Cowsheds

Before salting cowshed mushrooms, they need to be sorted, washed and soaked for three days. Then boil them for half an hour, drain the water. Prepare the brine separately: per liter of water - 2 tablespoons of salt. Then boil the cowsheds in this brine for another quarter of an hour. Place a couple of bay leaves, a panicle of dill and a few cloves of garlic in the jars. Place the barns tightly, pour in mushroom broth and cover with lids.

Pickling spruce mushrooms

Conventionally edible mushrooms are quite possible, but with caution, to be consumed as food, mainly canned. These include blue milk mushrooms or, in other words, spruce mushrooms. How to salt them safely?

The spruce mushroom needs a long soaking: six days, and the water is changed every two days. Then they are thoroughly washed with running water and then salted in a cold way. For a kilogram of mushrooms take 50 grams of “Extra” salt, horseradish root, a couple of cloves of garlic, an umbrella of dill and a currant leaf.
The first to place currants and a panicle of dill on the bottom of the jar are to sprinkle it with a little salt. Each layer of mushrooms is sprinkled with salt and finely chopped horseradish and garlic. They are kept under pressure for 2 weeks and placed in jars.

How to preserve mushroom pickles

In order for mushroom pickles to be stored for a long time, it is important to follow several rules:

It’s good to sort through the gifts of the forest and wash them;
Sterilize jars and pour boiling water over containers (buckets, barrels);
when pickling is under pressure, monitor the temperature: if it is warmer than 10 degrees, it will turn sour, and if it is below zero, it will freeze and become brittle and tasteless;
mushrooms should always be covered with brine, otherwise they will become covered with mold;
Before closing the lid, the salting can be poured with oil - this will protect against mold;
Mushrooms can be stored in the refrigerator or in the cellar.

An opened jar cannot be stored for a long time; the pickles must be eaten within two days. But if you know how to pickle mushrooms at home x delicious - the snack will definitely not have time to spoil! They will eat it right away, and even ask for more!

Peel the lamellar mushrooms selected for pickling and immediately place them in a container in which they will be soaked (immediately cut large mushrooms into pieces).

Before soaking, some require additional cleaning, as described above.

Salted mushrooms. Recipes

Cold pickling of mushrooms. Recipe.

For 10 kg of a mixture of mushrooms: boletus, boletus, russula, bitters, etc. - take 500 g of coarse salt, horseradish leaf, dill stems with inflorescences (or ripe dill seeds), garlic, black currant and cherry leaves, bay leaf, herb pepper peas optional. Preparation: before salting, prepared mushrooms must be soaked in cold water for 2-3 days, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.

In a clean, scalded enamel bowl (tank, bucket, glass jar) put a layer of spicy herbs, horseradish leaf, black currant and cherry leaves, dill with inflorescences, you can replace with ripened seeds, garlic cloves, and on them - a layer of mushrooms 6-7 thick cm and sprinkle salt scattered. If desired, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. The top layer should end with greens. If the container is not completely filled, then you can later add mushrooms prepared for pickling.

A clean cloth is placed on top of the greenery, a circle is placed on it, and pressure is placed on the circle.

Instead of a wooden mug, you can put an appropriately sized plate. If the mushrooms are salted in a bucket, the earthenware plates can be changed, since its diameter decreases as the mushrooms are consumed.

The oppression can be a smooth granite cobblestone.

Attention! Under no circumstances should you use a load made of cast iron, limestone or dolomite stone, or brick. These materials, if partially dissolved in brine, can cause poisoning.

The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, the mushrooms will settle in 1-2 days and produce juice.

If mold appears on the surface of the brine that appears above the mug, you need to remove both the cloth and the mug, wash them and put them back under pressure.

Mushrooms salted in this way will be ready for consumption 30-40 days after salting.

This method is one of the best ways to pickle mushrooms, allowing the mushrooms to retain their consistency and preserve their aroma.

Store in a cool place, but...

Attention! Under no circumstances should they be allowed to freeze. The optimal storage temperature for salted mushrooms is from 0 to 10 °C.

Pickling boiled mushrooms

Recipe
For 1 kg of boiled mushrooms you will need 45-60 g of coarse salt, garlic, dill stems with inflorescences, onions, horseradish, tarragon at your discretion.

Preparation

This method is used to salt mushrooms that contain bitterness or toxic substances (conditionally edible mushrooms): violins, pepper milk mushrooms, bitter mushrooms, valui, cobwebs, champignons and some types of russula.

Mushrooms prepared for pickling are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and placed on a sieve or sieve, and the water is allowed to drain.

Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stems can be used as seasoning.

Mushrooms salted in this way can be eaten 6-8 days after salting.

Tubular mushrooms are also salted in the same way: porcini mushrooms, aspen mushrooms, boletus mushrooms, fly mushrooms, Polish mushrooms, goat mushrooms, oak mushrooms, boletus mushrooms. They are boiled for 10-15 minutes and salted in the same way as above. There is no need to pour out the water in which porcini mushrooms, aspen boletus, and boletus mushrooms were boiled, but, after boiling it by half, cool it, pour it into bottles, seal it tightly and use it as a broth for soups and sauces.

Pickling blanched mushrooms

Recipe
For 1 kg of fresh mushrooms, take 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries.

Preparation

Milk mushrooms, podgrudki, volnushki, serushki, bitter mushrooms, russula and some other mushrooms can be salted after blanching.

To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then quickly cool, rinse with cold water, place in a container and salt. Seasoning is added according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.

Pickling chopped mushrooms (Baltic style)

Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.

Preparation

A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.

Dry the cooled mushrooms on a sieve, and then finely chop them into pieces in a trough and sprinkle with a mixture of salt, pepper and chopped onions. Add pepper to taste. Mix the mushrooms thoroughly and place them in a pickling container as tightly as possible. Cover the top with a clean cloth, a wooden circle, as usual, and apply pressure.

This recipe was common in the farmsteads of the Baltic peoples.

Pickling autumn honey mushrooms

Recipe
For 10 kg of honey mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but it is placed on the bottom, since the horseradish “interrupts” the gesno), 2-3 handfuls of herna currant leaves, 2-3 large heads of gesno.

Preparation

Do not sort mushrooms by size. Trim the stems of small mushrooms and separate them from large ones. Wash the caps together with the separated legs and place them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then drain in a colander and cool.

Place spices on the bottom of the prepared bowl, place cooled mushrooms and herbs on them in layers, sprinkling them with salt. The rest of the steps are as usual: clean cloth, a wooden circle and bending. Place the container with mushrooms in a cool place.

Salted saffron milk caps

Recipe For 10 kg of saffron milk caps, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.

Preparation

The easiest way to pickle mushrooms: place peeled saffron milk caps in a bowl, sprinkle with a mixture of salt, ground pepper and chopped onion. Place the napkin, circle and bend as usual.

Spiced saffron milk caps

Recipe
For 10 kg of prepared saffron milk caps, take 400 g of salt, 200 g of hernia leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground hernia pepper.

Preparation

Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then place in a bowl, on the bottom of which you first place black currant leaves and a bay leaf.

Place the mushrooms with their caps up, sprinkle with salt and ground black pepper.

When the container is full, again place a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, place the circle and apply pressure.

Autumn salted honey mushrooms

Recipe
For 10 kg of prepared honey mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.

Preparation

Sort mushrooms by size. Separate the stems from the caps and cut into 1-2 cm noodles, mixing them with the caps. Wash the mushrooms and place them in salted boiling water for 15-20 minutes, then drain them in a colander and cool.

Place spices on the bottom of the prepared container - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a 5 cm layer, sprinkle spices on them and sprinkle with salt. In this way, lay several layers of mushrooms. Cover the top with a napkin, make a circle and put pressure on it.

When cooked, honey mushrooms darken, and during pickling they lighten.

Salted milk mushrooms in Altai style

Recipe
For 10 kg of milk mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of gesnok, 35-40 allspice peas, 10 bay leaves.

Preparation

Sort and peel the milk mushrooms, cut off the stem and soak in cold water for 2-3 days. Change the water at least once a day.

After soaking, place the mushrooms in a colander, let the water drain and place in a container (bucket, pan, barrel), layering with spices and salt. Cover the top with a napkin, make a circle and put pressure on it.

You can add new mushrooms to the bowl, since after salting the volume of the mushrooms decreases by about 1/3. Brine should appear above the circle. If the brine does not appear within 24 hours, the pressure should be increased.

20-25 days after pickling, the mushrooms are ready to eat.

Mixed mushroom pickling

Soak prepared mushrooms of different types for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to ensure even heating.

Remove from heat, place hot in a sieve and let the mushrooms cool. Then salt the mushrooms cold.

Almost all edible and conditionally edible mushrooms are suitable for pickling, since in this form they are well preserved and have a pleasant taste. If, of course, the salting was done according to certain rules.

But lamellar mushrooms are best suited for pickling: milk mushrooms, podgruzdki, valui, volnushki, honey mushrooms, saffron milk caps, rows, russula, smoothies, bitter gourds, serushkas, etc. Of course, you should not neglect tubular mushrooms - porcini, aspen, oak, and others , given their high taste.

Mushrooms selected for pickling are pre-processed, then their stem is cut off right under the cap (especially for lamellar mushrooms). The caps of russula and boletus are usually removed. The legs, as a rule, are not salted, with the exception of saffron milk caps, boletuses, aspen boletus, oak boletus, and birch boletus. Each type of mushroom is salted separately. But you can also take different mushrooms with approximately the same taste. However, the harvesting of high-grade mushrooms (milk mushrooms, saffron milk mushrooms) with secondary ones (volnushki, white mushrooms, etc.) is not allowed.

White mushrooms, aspen mushrooms, oak mushrooms, boletus mushrooms, and champignons can be salted immediately after processing. But mushrooms with a pungent, bitter or unpleasant taste must first be boiled or soaked for two to three days. The best way to do this is in tubs or barrels that have holes at the bottoms that are closed with a wooden stopper. Used water is drained through these holes before the container is filled with fresh water.

The mushrooms intended for soaking are placed in a barrel, filled with cold salted water and covered first with a clean towel, then with a wooden or plywood circle, on top of which, so that the mushrooms do not float, a small weight is placed. The water needs to be changed once or twice a day. It should be noted that when soaked, mushrooms lose many extractive substances, the most nutritionally valuable salts and even some soluble proteins.

If the weather is warm and the container with mushrooms is located, although in the shade, but in the open air, they can sour within a day. In such mushrooms, even then salted, fermentation processes will continue. They will soon crumble, turn into foamy mucus, that is, they will spoil. Thus, mushrooms should be soaked using a place where they could remain for the right time at the optimal temperature without souring. Pre-boiling or scalding them is considered much more practical and safer in terms of protecting mushrooms from spoilage.

At the same time, most of them - milk mushrooms, podgrudki, serushki, bitter mushrooms, except for tremors and whites, are placed in a pan with boiling, slightly salted water. They are usually kept there for 5 minutes. Chanterelles, distinguished by rubbery flesh, and rough valui - from 15 to 25 minutes. It is advisable to blanch the russula first and then boil it. The processed mushrooms are thrown into a sieve or colander, allowed to cool, then salted.

As for tremors and whitefish, they adhere to slightly different rules. Usually these mushrooms are not boiled, but only scalded with boiling water, and their characteristic bitterness almost completely disappears. However, in both cases, boiling water absorbs the bitterness, unpleasant taste and smell of mushrooms. Therefore, after each boiling, the water should be poured out of the pan and not reused when processing a new, fresh portion of mushrooms.

Cold pickling of edible mushrooms.

For cold salting, they use milk mushrooms, capsicum, saffron milk caps, volnushki, serushki, some types of russula and others. With this method of pickling, the mushrooms are not boiled first. Before salting, they are processed and soaked as usual. Then the bottom of the dish (barrel, enamel bucket) is covered with various spices: dill, blackcurrant leaves, cherries, horseradish, bay leaves, pepper, cloves, etc. (for example, for 10 kg of mushrooms - 1 g of allspice, 2 g . bay leaf).

Each spice has its own purpose. Thus, dill, blackcurrant leaves, bay leaves, pepper, and cloves give the mushrooms a special pleasant aroma. The leaves and roots of horseradish give the mushrooms a spicy pungency, and they also protect against souring. Cherry and oak leaves provide appetizing fragility and strength. Mushrooms are placed on top of the spices, stems up, in layers 5-8 cm thick. Each layer is sprinkled with salt at the rate of 40-60 grams per 1 kg of fresh mushrooms. When the dish is filled, its contents are sprinkled with spices and covered with a wooden mug or an enamel lid, handle down, wrapped in clean gauze or linen.

The circle in the center is pressed down with oppression - a naked stone that does not dissolve in brine. If you don’t have one, you can use an enamel saucepan as a pressure, putting any weight in it. It is not recommended to make the load from dolomite (limestone) stone, bricks (from the brine they dissolve and spoil the mushrooms), metal objects (rust appears on them). If after 3-4 days no brine appears above the mushrooms, then the weight of oppression should be increased. As the pickled mushrooms settle, the same container can be replenished with fresh mushrooms, adding salt and spices accordingly.

Rush saffron milk caps are salted in a special way. They do not wash the mushrooms; they use a wide brush to remove any dirt and pine needles from them, and wipe them cleanly from the soil with a cloth. Place in a bowl in layers 5-6 cm thick, the way they grow - with the caps facing up. Each row is sprinkled with salt (30 grams per 1 kg of mushrooms). It is better to salt saffron milk caps without garlic, dill, horseradish, etc. They only take away the natural aroma and taste, which are more pleasant than the properties of any spices. Then, as usual, pressure is placed on the saffron milk caps. When the mushrooms have settled, add fresh ones. Mushrooms salted in a cold way are edible: saffron milk caps - after 5-6 days, milk mushrooms, podgruzdki - after 30-35, volushki and white mushrooms - after 40, valui - after 50 days.

Hot pickling of edible mushrooms.

This pickling is suitable for harvesting mushrooms: porcini mushrooms, saffron milk caps, boletuses, boletus mushrooms, oak mushrooms, fly mushrooms, boletus mushrooms, goat mushrooms, many types of russula, as well as conditionally edible mushrooms. After pre-treatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms - 2 tablespoons of salt, bay leaf, 2 blackcurrant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes. They themselves will show their readiness. They will settle to the bottom and the brine will become transparent. The broth is then drained, the mushrooms are washed in cold water, placed in a colander and allowed to dry. After this, they are salted as with the cold method, adding spices and salt to the container (45-60 grams per 1 kg of boiled mushrooms), and apply pressure.

Hot salting may be slightly different. Cooked mushrooms are removed from the pan with a slotted spoon and transferred to a wide bowl for quick cooling. Then, together with the brine (it should be about half of the mass of mushrooms), glass jars or wooden barrels are filled with them and closed. Hot salted mushrooms can be eaten within a few days.

Storing pickled mushrooms.

The mushrooms have been salted and now there are other worries - preserving them longer, of course, if there is enough stock. Only wooden tubs, glass and undamaged enamel dishes are suitable for storing salted mushrooms. Tinned and zinc tin buckets are completely unsuitable. Their top layer dissolves under the influence of mushroom brine and, as a result, forms toxic compounds harmful to health. For the same reason, you cannot salt mushrooms in clay pots. In addition, there may be lead in the glaze. Tubs made of pickled cucumbers, cabbage and meat are also not suitable. When stored, mushrooms develop an unusual taste.

Wooden tubs, no matter what they are - new or previously used, need to be soaked ahead of time so that they do not leak brine in the future, washed and steamed. Glass and enamel dishes should also be washed, but with soda, also kept in boiling water and dried without wiping. Salted mushrooms must be stored in a cool, well-ventilated area, maintaining the temperature within 5-6 degrees.

At 0 degrees and below, they will freeze, begin to crumble, become tasteless, and at temperatures exceeding the optimal temperature, they will sour and spoil. Mushrooms should always be in brine. If it becomes less, then you can add cold boiled water to the container. The oppression, fabric, and wooden circle should be washed from time to time in warm salted water, then scalded with boiling water. Mold that appears on the walls of the dishes must be removed with a clean cloth soaked in hot water.

Based on materials from the book “The Mushroom Picker’s Handbook.”
Yu.K. Doletov.

All edible mushrooms can be salted, although lamellar ones are more often salted and tubular ones are less often salted. Of course, it is better to take fresh, strong, without worms. The legs need to be trimmed, and the skins of butter and russula must also be removed. Mushrooms that quickly darken in air, such as moss mushrooms, boletuses, saffron milk caps, boletus mushrooms, etc., should be placed immediately after cleaning in cold water, to which 10 g of salt and 2 g of citric acid (per 1 liter of water) have been added. Tubular and lamellar mushrooms are salted separately.

There are three ways to pickle mushrooms: cold, hot and dry.

Lamellar mushrooms are salted cold, but they do not need to be boiled before salting. Such mushrooms - milk mushrooms, volushki, bitter mushrooms, valui, etc. - are pre-soaked for two to three days in cold salted water to remove bitterness; You don’t need to soak the saffron milk caps and russula at all. The water must be changed several times a day. Soaked mushrooms are washed with cold water.

Instead of soaking, mushrooms can be blanched in boiling water, to which salt has been added at the rate of 10 g per liter. Milk mushrooms are kept for 5-10 minutes, bitter mushrooms and valui - 15-20 minutes, volushki and white mushrooms are poured with boiling water for an hour. After blanching, the mushrooms are cooled with cold water.

Prepared mushrooms are placed in layers no thicker than 5 cm, caps down, in pre-washed glass or enamel dishes or in a steamed barrel. The bottom of the dish can be lined with leaves (for example, black currant) or sprinkled with salt. Each layer is sprinkled with salt at the rate of approximately 40 g per 1 kg. prepared mushrooms.

To make the mushrooms more flavorful, add blackcurrant leaves, garlic, dill stems, a little allspice and bay leaf.

At the end of the installation, the mushrooms are covered with a clean cloth, a circle (preferably wooden) in the shape of the dish is placed on top, oppression is applied and kept warm for several days. After 2-3 days, the mushrooms will settle and produce juice. You can add new portions of prepared mushrooms into the same bowl (not forgetting to apply pressure each time), until the precipitation stops. Dishes with salted mushrooms should be stored in a cool room and make sure that the mushrooms are always covered with brine. Mushrooms can be eaten no earlier than after 1-1.5 months.

Both lamellar and tubular mushrooms are hot salted. Lamellar ones are processed as indicated above. Tubular ones are easy to clean. To make it easier to remove the skin, the butter can be blanched for 3 minutes in a solution containing 20 g of salt and 2 g of citric acid (per 1 liter of water) and cooled quickly.

Prepared and sorted mushrooms are placed in an enamel bowl, filled with water and put on fire. Cook over low heat, stirring gently occasionally and skimming off the foam, for 15-25 minutes from the moment of boiling. By the end of cooking, the water becomes almost transparent, and the mushrooms settle to the bottom.

The boiled mushrooms are thrown into a sieve and the water is allowed to drain, and the lamellar mushrooms containing the bitter milky juice are washed with cold water. Then the mushrooms are placed in layers no thicker than 5 cm in a clean bowl, sprinkling each layer with salt at the rate of 40 g per 1 kg. prepared mushrooms, add spices.

Cover the top of the dish with a clean cloth, place a circle, press it down and keep it warm for several days. After this, they are transferred to storage in a cold place. After a month, the mushrooms are ready to eat.

The dry salting method is used only for pickling saffron milk caps.

From time to time, the pickles need to be checked: if mold has appeared, then the spoiled mushrooms are removed, the walls of the dishes are wiped, the circle and pressure are washed, and the cloth can be replaced with a clean one.

In different parts of the country, mushrooms are salted in different ways, and therefore the pickling recipes differ. Here are several recipes for preparing mushrooms for pickling in different regions.

In Smolensk. Before you start salting (and mushrooms are salted raw), they must be soaked, often changing the water: saffron milk caps for 4 hours, volushki 1 day, milk mushrooms and podgruzdki 2 days, valui 2-3 days. Before soaking, pour boiling water over the mushrooms.

In Vyatka. Milk mushrooms, podgruzdki, volnushki are soaked for 5 days before salting, valui are boiled, saffron milk caps are salted raw.

In Moscow style. Volnushki, milk mushrooms, white mushrooms, podgrudki, valui are soaked in salted water for 3 days.

In Volga style. The mushrooms are washed well and immediately salted. It is believed that when soaked they lose their taste, aroma, and juiciness.

In Orlov's way. Boil the mushrooms and immediately salt them. This salting preserves their taste and aroma.

In Bryansk. Honey mushrooms, moss mushrooms, boletus mushrooms, boletus mushrooms are boiled for 5-8 minutes, champignons, boletus mushrooms and boletus mushrooms for 8-10 minutes, chanterelle mushrooms for 15 minutes, valui mushrooms for 20 minutes.

In Ryazan. Boil russulas, milk mushrooms, milk mushrooms for 5 minutes, boletus, aspen mushrooms, boletus mushrooms, and white mushrooms for 7 minutes.

In Vologda. Volnushki and whitefish are poured with boiling water, kept for 30 minutes, changing the water, then boiled for 15 minutes; white, boletus boil for 2 minutes, pork and chanterelles for 20-25 minutes.

In Permian. Boil mushrooms: for 1 kg. mushrooms - 2 tbsp. spoons of salt, 4 bay leaves, 5 allspice peas, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

In Tyumen. Boil mushrooms: for 1 kg. mushrooms - 2 tbsp. tablespoons salt, 15 g dill, 2 onions, 10 g citric acid.

Bon appetit!

What is pickling mushrooms? How to implement it? You will find answers to these and other questions in the article. Often, lovers of “silent hunting” collect so many mushrooms that they can feed all their friends, relatives and neighbors, and there will still be a couple of buckets left. In this case, it is better to pickle the mushrooms: they store well, and a tasty dish is always at hand. Not everyone knows how to pickle mushrooms correctly. But this is a very simple process.

Rules for collecting forest gifts

Pickling mushrooms is a responsible task. Very often, residents of megacities look for mushroom places in forest belts located along the roads. They don’t know that mushrooms absorb all the toxins and heavy metals that accumulate on highways from exhaust gases. With such a collection of chemicals, mushrooms cannot be salted.

What is the most important principle when picking mushrooms? You need to look for mushroom spots no less than a kilometer from the highway. Of course it's difficult. But health must be protected.

The next rule: you need to go for mushrooms at five o’clock in the morning, and not after lunch. Mushrooms that are picked in the morning will be crispy, firm, and stored better.

And the last thing: you don’t need to be greedy, don’t take a big donkey with a huge hat. It is probably already very old; wormholes can be found in its section. Better look for a family of small russula or young honey mushrooms.

How to prepare?

It’s easy to prepare mushrooms for pickling. There are three methods of pickling:

Hot.
Cold.
Dry.

All these methods are suitable for canning mushrooms in jars. They vary in production time and are not equally suitable for all types of mushrooms. But we'll talk about this below. Now let’s find out how to prepare mushrooms for pickling and why it is important to sort them.

Usually we are happy about a good mushroom season, and therefore we tear everything into one basket. All collected mushrooms are usually poured into a large cast-iron bath. Then fill them with water so that it covers them completely. As a result, needles, dried leaves, and various debris will come off the mushrooms.

Now the mushrooms need to be sorted and rejected. They definitely need to be sorted by variety, because some need to be soaked for a long time, while others don’t need to be soaked at all. And everyone has different cooking times.

Select the loads, milk mushrooms, and frills. They need to be soaked for up to five days, changing the water frequently. Place the whites, russula and saffron milk caps in a separate bucket. These mushrooms do not need to be soaked.

Remove the skin from the caps of some mushrooms (for example, butter mushrooms). For others, clean the legs so that they become nice and light. These are boletuses and boletuses.

Carefully look through the mushrooms so that there are no poisonous ones among them. Some of them are good at camouflage. Also check the mushrooms for the presence of living creatures. There are very small ones, but already wormy. They need to be thrown away.

Salting in jars (hot technology)

What is hot pickling of mushrooms? This technology is best suited for canning mushrooms in jars. You can cover any mushrooms using the hot method: boletuses, milk mushrooms, mushrooms, boletus, chanterelles, and trumpet mushrooms.

This method is good because the mushrooms cook very quickly. You can try them in a month, and sometimes even earlier. But they do not last as long as cold-salted ones. And not so crispy.

Prepared, washed and soaked mushrooms must be weighed before cooking. After all, you need to know how much salt you will need (for every kilogram of mushrooms you need to add a couple of tablespoons).

Pour water over the mushrooms and cook for about half an hour (it is better to cook milk mushrooms for 45 minutes). Be sure to skim off any foam during cooking. Then drain the mushrooms in a colander and let them cool. Now prepare the jars. It is better to take five-liter bottles with a wide neck. This is necessary so that it is convenient to place the oppression.

First, place a layer of spices on the bottom of a sterile jar. Most often it is garlic, bay leaf and dill inflorescences. Then add a layer of mushrooms, sprinkle with salt, and again add a layer of spices. Do this until you run out of mushrooms.

Next, fill it all with the brine obtained after boiling the mushrooms, set the pressure so that they are completely covered with liquid. Place them in the cold for a couple of weeks. Afterwards they can be divided into smaller jars.

Cold way

Consider cold pickling of mushrooms. This technology provides for longer-term aging of mushrooms. So, white milk mushrooms can be consumed after salting only after a month and a half. But how crispy they will be!

This method of pickling mushrooms does not require heat treatment. But here the mushrooms need to be thoroughly prepared, soaked before cooking, changing the water frequently.

The method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings: allspice and black pepper, dill inflorescences, bay leaves and garlic cloves, cut lengthwise. Each mushroom layer is sprinkled with salt (for 1 kg there are two tablespoons of salt).

A layer of spices should be placed on top, on which a weight is placed so that the mushrooms release juice. If the juice appears slowly, then the mass of pressure must be increased. Such mushrooms should stand in a cold place for a month and a half.

Dry pickling

How do you pickle mushrooms for the winter using the dry method? This technology is only suitable for those mushrooms that do not need to be soaked. It is very simple and fast. In this case, there is no need to wash the mushrooms. Usually the top peel is removed from their caps with a knife. Then the mushrooms are slightly cleaned and salted.

The same seasonings are used for this method. First, the mushrooms are laid out in layers in a wide pan, scalded with boiling water, or a jar. Each layer is sprinkled with salt, and here you need to use more salt (3-4 tablespoons of salt per 1 kg of mushrooms). A pressure is placed on top so that the mushrooms release their juice.

Russulas and saffron milk caps salted in this way are usually ready in a couple of weeks.

Pickling with jars of garlic

Everyone likes small boletus prepared in this way. In this case, there is no need to soak them. For this mushroom pickling recipe you will need:

1 kg butter (but you can also use other mushrooms);
salt (2 tbsp);
garlic (three heads);
a couple of dill inflorescences;
five blackcurrant leaves;
two leaves of horseradish;
a large bunch of dill;
5 cloves.

So, first wash the mushrooms and soak if necessary. Then remove excess water and leave in a colander for some period of time. Sterilize the jar and dry it.

Now rinse the greens, peel the garlic and cut lengthwise into slices. First, lay out a layer of greens, a dill inflorescence, horseradish and currant leaves. Next, place the mushrooms with their caps facing up, add salt and sprinkle generously with chopped garlic and dill. Fill the jar with these layers.

Place pressure on top and place the mushrooms in a cool place for two weeks. Then you can put them in small jars, pour vegetable oil on top and close with plastic lids.

Porcini mushrooms in jars

1 kg of porcini mushrooms;
salt (2 tbsp);
water (0.7 ml);
three peas of black pepper;
three peas of allspice;
Bay leaf;
two inflorescences of dill;
three carnations.

First, peel the mushrooms, then rinse and cut into pieces if necessary. Peel the garlic and cut each clove lengthwise. Pour water into a saucepan, dilute salt in it and let the mushrooms cook for about 15 minutes. The foam must be removed constantly. Then add all the spices to the water with the mushrooms and cook for another 7 minutes.

Place dill and a couple of cloves of garlic at the bottom of a sterile jar. Lay out the mushrooms, sprinkling each layer with garlic. Pour brine on top and close with lids. In a couple of weeks the mushrooms will be ready!

Salting milk mushrooms

To make this dish you need to have:

salt (3 tbsp);
1 kg of white milk mushrooms;
three inflorescences of dill;
six black peppercorns;
three carnations;
three peas of allspice;
two bay leaves;
three cloves of garlic.

Sort, peel and wash the mushrooms. Soak them for three days before salting, changing the water only in the evening and in the morning. Next, place the mushrooms in a container with their caps down, sprinkling the mushroom layers with salt and spices. Place pressure on top and place in the refrigerator for 30 days.

Remove the container after a month of salting. Sterilize small jars. Sprinkle a little salt on the bottom of each of them. Now fill the jars with mushrooms along with the brine. Sprinkle salt or sunflower oil on top. Close the jars with lids and place them in a cool place.

Pickling saffron milk caps in jars

To make such preservation you need to have:

1 kg of saffron milk caps;
five cloves of garlic;
salt (3 tbsp).

The stems of mushrooms need to be cut off, since only the caps can be salted. Rinse them well and fill them with boiling water. Leave covered for three minutes, then let the water drain completely. Next, salt the mushrooms by adding cloves of garlic. Mix them well and leave for half an hour.

Prepare sterile half-liter jars. Place the mushrooms tightly in them, cover with a layer of salt on top and close with the lids. Store in a cool place.

Boletus mushrooms in jars

Delicious boletus mushrooms are very easy to pickle for the winter. They are great for treating guests and friends. So you need to have:

1 kg boletus;
greens and bay leaf to taste;
water (1 l);
salt (50 g).

Clean the collected mushrooms from any debris and soak them in a bucket overnight. Next, boil them in salted water with spices for half an hour. Skim off foam constantly. Now remove the mushrooms from the brine and let them cool. Strain the brine itself. Mushrooms Place the mushrooms in disinfected jars, sprinkling each layer with salt.

Next, boil the brine and pour it over the mushrooms. Place the lids on the jars and turn them over. In this position they should cool down. Now put them in a cold place. Before serving, rinse the mushrooms in boiled water.