Is it possible to salt mushrooms in a plastic bucket. Salted mushrooms: dry method. Fast hot way

Good day, dear readers! Finally, autumn has come, and with autumn the mushroom season has begun. Mushrooms around in bulk, just have time to cut it off, and put it in a box. We gathered the children and went on a quiet hunt. The hunt turned out to be successful - they scored mushrooms and oil and aspen mushrooms. Not in bags, of course, but quite a solid bucket of all varieties scored, we will slowly prepare for the winter.

Today's recipe is about how to salt mushrooms.

Mushrooms I usually boil and freeze. It is very convenient to then immediately put them in a frying pan, and serve them with potatoes, add them to zrazy, to dumplings.

But with mushrooms, I decided to do otherwise - pickle them. We scored a decent basket, but some of the mushrooms were wormy, and I indifferently sent it to the bucket. I’m not a fan of soaking something in salt, well, I don’t believe that all worms crawl out of mushrooms from salt water.

Redheads love dampness and hide under grass and mosses, so they look more like piglets than redheads. To clean them from the earth and debris, you need to sweat a lot. Before salting the mushrooms for the winter, first I sort out the dry mushrooms, discard the wormy and old mushrooms.

Then I cut large mushrooms and soak everything in water for half an hour. I wash it a couple more times.

Our mushrooms are prepared, now the salting of mushrooms itself.

Actually the recipe is very simple. There are two ways to cook these mushrooms: cold-salted mushrooms and mushrooms cold salting. In general, mushrooms do not have to be boiled, but since childhood, my mother taught me to be careful with mushrooms, so I boil mushrooms for five minutes in boiling water. By the way, after cooking, mushrooms retain their beautiful “ginger” color, while after cold salting they simply turn green and will not be so appetizing.

How to cook salted mushrooms in a hot way

We will use an enameled pan as a pickling container, keep in mind that you can also pickle mushrooms in jars in the same way.

Redheads - delicious mushrooms that retain their shape and attractive appearance even after sunbathing. That is why many housewives prefer to preserve mushrooms for the winter. There are several ways to pickle these mushrooms: hot and cold.

Salting mushrooms in a cold and hot way: step by step recipes

The cold method of salting mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

In order to cook mushrooms for the winter in a wet cold way, you will need the following ingredients:

a kilo of mushrooms;
50 grams of salt;
3 garlic cloves;
3 dill umbrellas;
15 peppercorns;
3 clove buds;
hell leaf.

The cold method of salting mushrooms implies the absence of heat treatment

To salt mushrooms, you need to adhere to the following technology:

1. First of all, the mushrooms are moved, washed, cleaned. Then they are laid out on a dry towel so that all the liquid is glassed from them.
2. A leaf of horseradish, dill is placed at the bottom of the saucepan for salting. 1 clove of garlic, 1 clove bud and 5 peas are also placed on the bottom of the pan.
3. Then half of the mushrooms are laid out on the resulting substrate so that every 2 layers they are sprinkled with salt. On top of them, another 1 clove of garlic, a clove bud, a dill umbrella and 5 peppercorns are placed.
4. On top of the spices, the rest of the mass of mushrooms is laid, which is also processed with salt every 2 layers. The top layer of mushrooms is decorated with the remaining garlic, cloves, dill and pepper.
5. The top is covered with gauze folded in 3 layers, and oppression is placed on it. In this position, salting should occur for 2 weeks. Every 2-3 days it is necessary to change the gauze with fresh one.
6. After 14 days, the mushrooms are transferred to the banks, poured with brine and placed in a cool place. Next, you need to salt the mushrooms for another 2 weeks.

This method of salting is optimal for processing a large number mushrooms.

Redheads for the winter: how to salt - a cold dry method of salting

This method of cooking mushrooms is that no water is used when cleaning them. Basically, the principle of salting is similar to wet, but there are several differences:

when laying the product in the pan, it should be placed upside down;
sprinkle with salt is required for each layer;
salting in a saucepan lasts 3 weeks, if at that time the mushroom picker has appeared new harvest, it can be reported to the already salted mass.

Interestingly, due to cold salting, ready-made salted mushrooms change their color to green-brown.

Hot pickling method

The hot method of salting mushrooms implies their treatment with temperature. In this case, the mushrooms will retain their rich red color. To pickle mushrooms in a hot way, you must:

Redheads for the winter: how to salt, cook, pickling in a cold, hot way, a step-by-step recipe, how much to cook, in jars, canned

Ryzhiki for the winter: step by step recipes salting. cold and hot way. How long should mushrooms be cooked before canning? Recipe with citric acid.

The most successful recipes for salting mushrooms in a cold way

The active season of mushrooms, when you can see them on the table every day, you always want to extend. Salting is great way preservation of this product, while you get a ready-to-eat dish. If you have not yet found your "ideal" salting method, we will tell you how to salt mushrooms in a cold way for the winter. There are three types of salt in total:

The express method allows you to try the dish on the same day, but such mushrooms are not subject to long storage.
The hot method is the most common. Its advantage is that there is no need to wait for the salt to dissolve and soak the red hats.
Cold method - allows you to avoid heat treatment and save more in mushrooms useful elements. It is this option of salting that we will consider in more detail.

During salting, it is important to calculate the amount of salt, the volume of which will depend on temperature regime storage. If the mushrooms are in a fairly cool place where the temperature does not rise above 6 degrees, you can use the classic consumption for 1 kg of mushrooms 40 g of salt. In conditions room storage, the amount of salt is increased by 2 times.

Salted mushrooms under the yoke

For salting mushrooms, it is important to choose the right container. Preference is given to glass, ceramic, wooden or enamelware. Its volume should be twice the volume of salting products. Do not use plastic bowls for this purpose, and metal pans. If you want a dish that looks perfect, choose small mushrooms of the same size. If all the mushrooms of various sizes are in your basket, large samples can be cut so that the ambassador of mushrooms in the cold way is successful, and the dish itself has a presentable appearance on your table.

3 kg of mushrooms;
150 g of salt;
dill umbrellas;
Garlic, horseradish, currant leaves to taste.

The first sample can be taken after 2 weeks, but it will be possible to enjoy the full taste and aroma only after 3-4 weeks.

If you have noticed, then in almost all recipes for salted mushrooms, horseradish leaves are used in a cold way. Such a simple and affordable spice prevents the formation of mold on mushrooms and prevents pathogenic bacteria from developing, which prolongs the shelf life of preservation. And ascorbic acid, which is rich in horseradish greens, will add a special zest and piquancy to the finished product.

Salted mushrooms without legs

It is not at all necessary to wash the mushrooms, if there is not so much dirt on them, it is enough to wipe them with a wet cloth. Salting mushrooms in a cold way in this recipe differs in that only hats are used for salting, and no spices are used. In this way you get mushrooms in own juice without adding extraneous flavors.

The pickle will be ready in a week. It is better to serve mushrooms as an appetizer with finely chopped herbs and garlic, in sunflower oil or with onions in sour cream. Cold-salted mushrooms will complement and decorate any festive table in your house.

How to salt mushrooms in a cold way for the winter - salting tips, Mushroom site

If you have already tried salting mushrooms with the hot method, now is the time to learn how to salt mushrooms in a cold way for the winter and try any

How to pickle mushrooms in a cold way?

We must first weigh the mushrooms and calculate required amount salt: 40 grams per 1 kilogram of mushrooms. After that, you should wash them, clean them of plant debris and sand. It should be washed well, but without fanaticism, because you can’t wash it perfectly anyway. Don't let this upset you, during the salting, all the rest of the garbage will soak itself.

Then put the mushrooms in a bucket (barrel) in layers with caps up (plates down). This does not affect the quality of salting in any way, but it helps to avoid settling and getting stuck of small specks and grains of sand between the plates. With the correct location of the mushrooms, they will simply be washed off with brine from the smooth surface of the cap.

Sprinkle each layer with salt and spices (whatever you like). You can even completely do without spices, if they are not. But they taste better.

It is not necessary to fill with water: just the one that was absorbed by the mushrooms when washing is enough. Just put oppression on the mushrooms. I usually put a flat plate on top of the mushrooms, and put three-liter jar with water. You can use stone, but not limestone or brick. Cover this structure with a clean towel or other rag from dust and litter.

Wait about 10 days. If you smell a sour smell, then the mushrooms are ready. Take them out of the container and put them tightly in glass jars. You can sprinkle with spices again. Don't add water. Lay leaves without bitterness on top (currant, oak, etc.) and make spacers from non-coniferous sticks. I use ice cream sticks. Keep jars in a cool place. If you live in a village, you can not mess with banks, but store mushrooms in a bucket or barrel, but always with oppression.

How to pickle mushrooms in a cold way?

You must first weigh the mushrooms and calculate the required amount of salt: 40 grams per 1 kilogram of mushrooms. After that, you should wash them, clean them of plant debris and sand. Wash well, but

Redheads for the winter - 4 simple pickling recipes in jars

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

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

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

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

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

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

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

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

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

Let's look at the first method first.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dry salting method

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

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

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

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

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

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

hot cooking recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

This means that you salted everything correctly!

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

But, of course, not everyone has that luxury.

Therefore, you can salt immediately in jars if you store mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. Ideal Temperature storage from 0 to 7 degrees.

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

On top of them lay the sprigs of dill.

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

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

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

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

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

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

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

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

But you must admit, it’s better, when everything is done correctly, we store it correctly, and our mushrooms, on which we have worked so much, will not be inaccessible to any mold.

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

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

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

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

A quick and easy way to pickle

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

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

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

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

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

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

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

I will not now specifically dwell on useful properties saffron milk caps. Entire articles have been written about it. Let me just say that this is one of the most useful mushrooms. They are easily absorbed by the body. In terms of the number of valuable amino acids, they are comparable only with meat, and the protein component in them is about 4%.

By energy value mushrooms are superior to meat, chicken and eggs. But despite this, they can be consumed even by those who are on a diet.

But like all products, they also have contraindications. With gastritis. cholecystitis and pancreatitis are contraindicated.

Well, for everyone else, mushrooms are healthy and tasty. And that's why they are so loved. And everyone is preparing for the winter known ways. We also prepared. And I hope that you will prepare thanks to my recipes, which were once shared with me, and I share with you with great pleasure. After all good recipes should live long, and be passed down from generation to generation, from person to person!

Redheads for the winter - 4 simple prescription pickles in jars

All known methods of salting mushrooms for the winter. 4 simple, delicious recipe cold and hot salting in jars and tubs, as well as an express method for quick salting.

Mushrooms belong to agaric mushrooms and are ideal for salting for the winter. Their name corresponds to their appearance: the plates under the caps are orange in color, the caps themselves are variegated. In the article, we will consider how to salt mushrooms for the winter at home.

The flesh of camelinas is orange and has juice that is not bitter, so they are not soaked for a long time, unlike milk mushrooms. When salting, it is not necessary to cook. Thick legs are hidden under the hats, which are just as good in a salty form as hats, which cannot be said about other mushrooms.

Redheads grow in spruce forests in colonies. The harvest season begins in mid-summer and continues until autumn.

The classic recipe for pickling mushrooms

Description popular recipes salting and pickling, I'll start with the classics. Classic technology versatile and simple, because it does not involve the use of water. The mushrooms are salted in their own juice, retaining their original taste and aroma.

Ingredients:

Ryzhik - 1 kg.
Salt - 40 g.

Cooking:

Using a knife, clean the ingredients: make a new cut, put the legs in order.
Put the peeled mushrooms in a bowl for salting in layers, sprinkling with salt. Place a weight on top. After 10 days, the dish is ready for tasting.
Divide salted mushrooms into prepared jars and add brine. If liquid is low, add some chilled boiled water.
Roll up jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.

Video recipe

I don't think you've met before easy way pickling mushrooms. This recipe does not include the use of any spices, but if you want to diversify the taste, turn on your imagination or simply put your favorite spices in the container. It turns out good side dish to classic French meat.

How to salt mushrooms for the winter

Classic recipe good because it provides ample opportunities for experimentation, but not every hostess has enough time or courage to do this. Therefore, the cold and hot methods of salting mushrooms for the winter are more popular among the people, which have passed the test of time and have become perfect over the years.

hot way

hot technology cooking salted mushrooms is the most time-consuming, since it involves heat treatment. But she also has a huge advantage - any mushrooms, regardless of size, are suitable for harvesting for the winter.

Ingredients:

Ryzhik - 5 kg.
Salt - 250 g.
Garlic - 2 cloves.
Carnation - 10 buds.
Black pepper - 10 peas.
Laurel - 10 leaves.
Currant leaves - 50 g.

Cooking:

Sort the mushrooms, send the wormy ones to the bin, and cut the large ones into pieces.
Place a large container of water on the stove and heat. Send the prepared mushrooms to the boiling liquid. It is important that they are completely submerged. After boiling again, boil on minimum heat for a few minutes, then reduce heat and hold on the stove for a few more minutes. Be sure to remove the foam.
Throw the boiled mushrooms in a colander and cool to room temperature. Then fill the dishes for salting with mushrooms, laying them with hats up. Between layers, make a pillow of salt, black pepper, laurel and currant leaves.
Place a large plate on top, cover with three-fold gauze and press down with a load. Place the container in a room where the temperature does not exceed 7 degrees. A basement, cellar, or the bottom shelf of a refrigerator will work.
Observe the process periodically and analyze the color of the brine. If the liquid is brown, all is well. Black coloring indicates spoilage of the product.

After a month and a half, you can start tasting. If everything is done correctly, the mushrooms will not disappoint and will good company fried potatoes or mashed potatoes. However, they are also good in quality. a separate dish with the addition of chopped onion and vegetable oil.

cold way

cold technology salting is good and this is a fact, because it is better suited for preservation for the winter, since the product retains its vitamin composition and benefits, and is also stored for a long time. The absence of a stage of heat treatment of raw materials adds to the attractiveness of the cold method.

Ingredients:

Ryzhik - 2 kg.
Currant leaves - 40 g.
Garlic - 4 cloves.
Laurel - 20 leaves.
Allspice- 30 peas.
Salt - 100 g.

Cooking:

Put the peeled mushrooms after water procedures on a towel. While the raw materials are drying, prepare a container for salting. Glass jar, wooden barrel or enamel pan fit.
Put spices at the bottom of the container, add salt. Put the mushrooms on top with the legs down, sprinkle with salt. Repeat several layers until you run out of ingredients. Cover the container with gauze, set oppression, leave for 6 hours. After the time has elapsed, the contents of the container will settle. It's time to add a new portion of mushrooms.
Keep the container in a room with a temperature not exceeding 20 degrees. Change gauze every three days. After two weeks, spread the mushrooms over glass jars and store in the cold. The shelf life of such canned food is 2 years.

Videos cooking

To properly salt or pickle mushrooms for the winter, it will take time and effort, but the result is worth it. The natural taste of mushrooms, complemented by the aroma of spices and spices, will not leave you indifferent and will give you a frantic pleasure.

The benefits and harms of mushrooms

Ryzhik has always been valued for incredible taste, and in many national cuisines are considered a delicacy. Doctors recognize them great benefit, because mushrooms are not inferior to vegetables and fruits in terms of vitamin composition, and in terms of the amount of proteins they successfully compete even with meat. And the benefits don't end there.

The composition of mushrooms contains antioxidants that strengthen the immune system and support the body in the fight against infections. High content calcium benefits people with arthritis.
There is no cholesterol and fat in mushrooms, which is why they are recommended for diabetics. More to this mushroom product found application in diet food and is indispensable in the prevention of heart disease. Additionally, mushrooms have a positive effect on men's health.
Scientists are closely studying the benefits of these mushrooms, which is due to the presence of selenium. The results of clinical studies, during which malignant tumors were affected by this mineral, showed that it reduces the likelihood of prostate cancer by 50 percent. Scientists say that the use of saffron milk mushrooms daily at 100 grams is tantamount to full-fledged chemotherapy.

If we talk about harm, mushrooms are not recommended for people with low acidity. Also, the product is contraindicated in pancreatitis and digestive problems, as it is poorly digested.

The greatest harm mushrooms cause harm to the body when they are in a basket together with surprisingly similar inedible counterparts. AT best case everything ends with nausea, vomiting, convulsions or severe poisoning, and at worst - insanity and death.

The positive or negative effect of mushrooms on the human body is individual and is often determined by the amount of delicacy eaten.

In the old days, per kilogram of mushrooms, they asked for an amount that was enough to buy several bottles of branded French perfumes. Today, these mushrooms have become available and remain in demand in the home and restaurant food.

Salted mushrooms - amazing dish, pleasing excellent taste. But often the mushroom delicacy spoils and ends up in the trash. To prevent this from happening, heed the following tips.

Inexperienced mushroom pickers are interested in whether mushrooms are soaked before salting. As I have already said, this procedure is inappropriate. On the contrary, under the influence of water, the shape of the cap of delicacies changes. To avoid this, clean the mushrooms with a toothbrush or wipe with a rag.
The storage of canned food deserves special attention. A cold-cooked delicacy is not friendly with high temperature. It is better to store such preservation in a cellar or pantry, where it is not more than 10 degrees. Under such conditions salty dish last up to two years.
If we talk about the hot salting method, the product also reaches readiness in 1.5 months and heat treatment does not affect the cooking time. Many housewives like this recipe, as the risk of mold is close to zero.
If the brine has acquired an unpleasant aftertaste, this is the first sign of souring. If such a problem has overtaken, remove the mushrooms from the pickling container, rinse with water, boil for 5 minutes and strain. Then spread in clean jars and fill with new brine. Roll up the lids and refrigerate.
If mold appears on the surface of the brine, rinse the fabric in warm water with salt, remove the layer of moldy mushrooms, powder healthy mushrooms mustard powder, place a clean cloth, circle and weight on top.

Fans of "quiet hunting" are always happy to see mushrooms in their baskets. These, at first glance, unsightly mushrooms differ not only pleasant taste, but differ significantly in their usefulness and a huge number vitamins and minerals among other mushroom counterparts. And mushrooms can also be eaten raw, boiled, fried, salted and marinated for the winter! In general, not mushrooms, but universal product for culinary experiments. In today's article, you will learn how to cook delicious mushrooms for the winter, which will delight you and your guests with their amazing taste.

The recipe for salted mushrooms for the winter in a hot way

The hot method means marinating mushrooms in hot brine. Heat treatment significantly speeds up the process of preparing mushrooms and allows them to be stored for a long time, for example, in jars for the winter. Our first recipe for making mushrooms for the winter in a hot way is quite simple to perform, and the ingredients for the brine are available.

Ingredients for cooking mushrooms in a hot way for the winter

mushrooms - 2 kg
bay leaf - 3-4 pcs.
cloves - 5-6 pcs.
small onion - 2 pcs.
vegetable oil - 3 tbsp. l.
fresh dill - 30 gr.
allspice
vinegar

Step-by-step instructions for a recipe for salting mushrooms in a hot way for winter

Pour clean mushrooms cold water and send to the fire until boiling. Then carefully drain the hot water and pour cold water again, add onion, peppercorns and salt.

On a note! The first boiled water is drained in order to get rid of the very intense smell of mushrooms. So if sharp mushroom flavor does not bother you, you can immediately cook mushrooms with spices.
Bring to a boil again and reduce heat as soon as plentiful foam appears. Be sure to remove the foam with a spoon. Add dill and remaining spices. Cook over medium heat for about 20-25 minutes.
In the meantime, let's prepare the jars. Glass containers must be thoroughly washed and poured over with boiling water. At the bottom of each jar we lay out a couple of peppercorns, pour a spoonful of oil and a little vinegar.
Using a slotted spoon, pack the mushrooms in jars and then pour hot brine.

Important! The brine must cover the mushrooms completely. Otherwise, the workpiece may deteriorate during storage.
While still hot, turn the jars upside down and let them cool in this state. Then we store the blanks in the basement or refrigerator.

Salted mushrooms for the winter: a recipe for dry cooking

Experienced mushroom pickers know that mushrooms for the winter can be prepared in different ways: dry, pickle, pickle. But one of the most simple options is a dry recipe. First, it is very simple and fast option. And secondly, mushrooms for the winter, the dry recipe for which awaits you further, are very tender, with rich taste and aroma.

Ingredients for making salted mushrooms for the winter in a dry way

mushrooms - 2 kg
salt - 100 gr.
Dill seeds

Instructions for the recipe for the preparation of salted mushrooms in a dry way

Mushrooms washed under running water warm water and throw it in a colander.
We will salt the mushrooms in a large container: a bucket, bowl or tub. Lay on the bottom of the container mushroom layer hats down. Sprinkle with dill seeds and salt.
Lay out all the mushrooms layer by layer. Cover with a lid or a large plate on top and put oppression.
On a note! In the role of oppression, there can be a bottle of water, a heavy can, a cobblestone. The main thing is that after a couple of hours the mushrooms give juice.
We leave under oppression for a couple of days at room temperature. Be sure to make sure that the juice covers the mushrooms. After about 3-4 days, a characteristic sour smell will appear, signaling that the workpiece is ready.
We take out the mushrooms and lay them out in clean, sterilized jars and pour the marinade over. Close with lids and store in a cool place.
Important! The brine must be sure to completely cover the mushrooms in the jar. Otherwise, they will get moldy.

Recipe for mushrooms for the winter of cold pickling

Mushrooms are among those mushrooms that do not require long soaking before cooking, including in recipes for the winter. But if your mushroom “catch” is diverse and other varieties are found in it, then you can use cold salting with preliminary soaking. The recipe for mushrooms for the winter of cold salting is also good because you can add a new batch of mushrooms already in the process of salting. On average, salting takes from 1 to 1.5 months.

Ingredients for the recipe for cold pickled mushrooms

mushrooms
honey mushrooms
russula
currant leaves
horseradish leaves
Bay leaf

Important! Take the amount of salt at the rate of 50 gr. per 1 kg of mushrooms. Add additional spices and herbs to your liking.

Step-by-step instructions for harvesting mushrooms for the winter (cold pickling)

First of all, mushrooms should be washed several times, removing all sand, dust and insects. Then the mushrooms need to be poured with cold clean water and leave for 2-3 days.
Choose a container for salting. For example, a wooden barrel or can is well suited. Lay the soaked mushrooms in layers on the bottom of the container. Salt each layer and alternate with herbs and spices.
We put oppression on top. Mushrooms will immediately give a lot of liquid, which will become a brine for them. Leave for marinating time. Ready mushrooms will give a characteristic sour smell and completely sink to the bottom.

Frozen mushrooms for the winter, a recipe for harvesting

Mushrooms can also be stored frozen for a long time. Frozen mushrooms for the winter, the recipe of which you will find below, are well suited for cooking mushroom soup or garnish. The freezing recipe itself is simple, and the taste of such frozen mushrooms remains rich and bright.

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

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

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

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

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

Let's look at the first method first.

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

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dry salting method

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

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

hot cooking recipe

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

We will need:

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

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

Cooking:

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

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

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

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

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

This means that you salted everything correctly!

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

But, of course, not everyone has that luxury.

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

On top of them lay the sprigs of dill.

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

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

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

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

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

But you must admit, it’s better, when everything is done correctly, we store it correctly, and our mushrooms, on which we have worked so much, will not be inaccessible to any mold.

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

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

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

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

A quick and easy way to pickle

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

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

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

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

I will not now specifically dwell on the beneficial properties of mushrooms. Entire articles have been written about it. Let me just say that this is one of the most useful mushrooms. They are easily absorbed by the body. In terms of the number of valuable amino acids, they are comparable only with meat, and the protein component in them is about 4%.

In terms of energy value, mushrooms are superior to meat, chicken meat and eggs. But despite this, they can be consumed even by those who are on a diet.

But like all products, they also have contraindications. With gastritis. cholecystitis and pancreatitis are contraindicated.

Well, for everyone else, mushrooms are healthy and tasty. And that's why they are so loved. And they prepare for the winter by all known methods. We also prepared. And I hope that you will prepare thanks to my recipes, which were once shared with me, and I share with you with great pleasure. After all, good recipes should live for a long time, and be passed down from generation to generation, from person to person!

Enjoy your meal!