Salting of saffron mushrooms. How to salt mushrooms in jars for the winter in a hot and cold way: better recipes for cooking mushrooms

And mushrooms with bay leaves do this: blanch the prepared mushrooms for 2-3 minutes in boiling water (counting from the beginning of the boil), put them on a sieve. Then the mushrooms are placed in a barrel (dishes) with their hats up, sprinkled with salt and shifted with spices. The filled barrel is covered with a clean napkin, a circle and a load are placed. In this case, it is necessary to observe the same proportions of the ratio and salt, as in the previous method.

Spicy mushrooms: clean mushrooms are scalded twice with boiling water on a sieve and cooled with cold water. They are allowed to dry, and then placed in a bowl, on the bottom of which blackcurrant and bay leaves and pepper are first placed. Mushrooms are placed with caps up, sprinkled with salt and bitter ground pepper. When the dishes are full, blackcurrant and bay leaves and allspice are again placed on top, the mushrooms are covered with a napkin, a circle is placed and pressed down with a load. The proportions are as follows: prepared mushrooms - 10 kg, salt - 400 g, blackcurrant leaf - 200 g, bay leaf - 20 g, allspice - 12-13 g, black pepper - 50 g.

After pre-treatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms, 2 tablespoons of salt, 1 bay leaf, 2 blackcurrant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes.

The broth is then drained, the mushrooms are washed in cold water, thrown into a colander and allowed to dry. After that, they are salted in the same way as with the cold method, adding spices and salt to the container (at the rate of one and a half to two tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, mug and load.

Hot-cooked mushrooms can be eaten in a few days.

Mushrooms should always be in brine. If it has become smaller, then cold boiled water can be poured into the container. Napkin, mug and load should be washed from time to time in warm salted water, and then doused with boiling water.

Mold that appears on the walls of dishes, remove with a clean cloth dipped in hot water.

Salt mushrooms

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18 Ryzhik, like milk mushrooms, can always be found in the forest in large numbers. These mushrooms are best suited for salting for the winter. Do not know, how to salt mushrooms? The Country of the Soviets shares with you recipes for salted mushrooms.

There are three ways to salt mushrooms: hot, cold and express method. Each method of cooking mushrooms is good in its own way.

Cold salting of saffron milk caps

The cold method of salting is good because all their useful properties are preserved in mushrooms. To pickle mushrooms according to this method, take 1 kg of mushrooms:

50 g salt
20 g currant leaves
10 bay leaves
20 allspice black peppercorns
a few cloves of garlic (cut into slices)
ground black pepper to taste

For this method of salting mushrooms, only young mushrooms are suitable. The mushrooms need to be cleaned and washed in cold water. Dry the washed mushrooms a little, then start putting them in a bowl in which you will salt the mushrooms. Sprinkle a little salt on the bottom of the dish, then start laying out the mushrooms in layers, caps up. Sprinkle each layer with salt and add spices.

Now put a clean gauze napkin on top of the mushrooms, cover it with a plate or a wooden circle. Place a weight on the plate. Mushrooms should be sent to a cool place (cellar or refrigerator), where they will be salted for 3-4 weeks.

It is best to use a wooden or ceramic barrel for salting mushrooms. You can also pickle mushrooms in jars. Do not salt mushrooms in plastic or iron containers.

Hot pickling of mushrooms

Ryzhik on can also be cooked by hot salting. It is good because mushrooms are salted in this way a little faster, and mushrooms of various sizes can be used. To pickle mushrooms using this method, you will need:

5 kg mushrooms
1 head of garlic
250 g salt
dill branches
Bay leaf
currant leaves
black peppercorns

So, how to salt mushrooms with a hot method: clean and wash the mushrooms. Not only small mushrooms are suitable for hot pickling, but also large ones. Cut large mushroom caps into medium-sized pieces. Pour the mushrooms with water and put them to boil for 3-4 minutes. After boiling the mushrooms, remove the foam from them. Throw the boiled mushrooms in a colander and cool. Put cold mushrooms in a container for salting with caps up. Sprinkle each layer with salt and spices. Place a clean napkin on top and cover with a plate or wooden circle. Now place a load on top of the mushrooms. Place the container in a cold place for a month. Then the mushrooms can already be served on the table.

Express method of pickling mushrooms

It remains only to tell how to salt mushrooms using the express method. This method of salting mushrooms is right for you if you want to treat yourself to a delicious snack today. So, you will need:

small mushrooms

Mushrooms salted by the express method cannot be eaten for a long time, they should be eaten within a couple of days, so do not take a lot of mushrooms. Clean the mushrooms and place them head down in a glass bowl. Sprinkle each layer generously with salt. Do not spare the salt, as the mushrooms must be completely covered with it. After the brown brine appears, wait another hour and a half. After this time, mushrooms can be served on the table.

How to pickle saffron mushrooms

Ryzhik is perhaps one of the most delicious mushrooms! They become even tastier if they are properly salted. But not everyone knows how to salt mushrooms mushrooms. Many are even afraid to step foot into the forest, but you can keep silent about mushrooms. Due to ignorance of how to properly salt mushrooms mushrooms, it is easier for people to buy ready-made factory pickles and eat semi-finished products. But food is always tastier, as they say "only after the fire." Therefore, here you will learn how to properly salt mushrooms mushrooms. After all, how pleasant it is to cook salted mushrooms with your own hands, and then, having treated the family, receive an enthusiastic “thank you”.

How to salt mushrooms? On the Internet you will read many recipes and take something interesting from each. But, like any cooking, salting mushrooms is the work of the chef himself and the taste. Only your preferences in spices, spices and the amount of salt decide here. To know how to properly salt mushrooms mushrooms, you need to know the main points. First, these mushrooms do not need to be washed. It is best to wipe the mushrooms with a damp cloth to remove dust, sand, bacteria. Even you take deep dishes and gradually lay them in layers (about 5-7 cm each). After each layer, evenly sprinkle with salt, about 50 g per 1 kg of mushrooms. At the end, just put it under oppression for 5 days.

The mushrooms are very tasty if you add black pepper or hot chili to them.

This gives the appetizer a special taste and goes well with a fun feast, for example, with vodka. Layers of mushrooms are also advised to sprinkle with dill or add garlic heads. How to properly salt mushrooms mushrooms is quite simple and often depends on the preference of the cook himself. You will know when the appetizer is ready after your mushrooms "extract" the juice. Try this moment! Ryzhik should be moderately salty. And the brine itself should cover the mouth-watering mushrooms to the top, otherwise they will darken and deteriorate. On the very surface of the dish in which you are salting mushrooms, put a leaf of horseradish for a sharp taste and to avoid mold.

Mushrooms are edible mushrooms, it is simply impossible to get poisoned by them! In brine, they acquire a confident aroma and even “allow” themselves to be salted without spices. By themselves, mushrooms are very tasty mushrooms. The recipe for how to properly salt mushrooms mushrooms today is the easiest and fastest thing for a cook. In this case, it is better to overdo it with brine, and tamp the mushrooms themselves well.

Imagine that today even white is less popular than saffron milk. It is in them - the most optimal amount of protein, which is so necessary for the human body.

You can also cook mushrooms with “dry” salting, that is, do not soak at all. And in this case, use spices to a minimum. Do everything to your taste and you will definitely not regret it, because the recipe for how to properly salt mushrooms mushrooms is always a win-win. Now you know how to properly salt mushrooms mushrooms.

Pickling mushrooms or how to pickle mushrooms correctly

Good day, dear readers. I have already said that I went for mushrooms and brought all sorts of different mushrooms, including mushrooms. I already wrote how to salt mushrooms, and today we will pickle mushrooms. Yes, yes, just pickle, usually everyone salts, and we will pickle !!! I'll tell you honestly, according to this recipe I marinated mushrooms for the first time, but I will say that it turned out very tasty.

Ingredients for pickling mushrooms:

mushrooms
all ingredients are taken based on 1 liter of water
salt 1 tablespoon
sugar 1.5 tbsp. spoons
vinegar 9% - 8 tablespoons
cloves - 3 pcs.
peppercorns - a couple of pieces

Marinating mushrooms

Before marinating, we will thoroughly clean and wash our mushrooms.

Kare_l: Salt the mushrooms. mushrooms.

And still.

Whatever you say, even a white mushroom is not the main thing for a Russian person ...

Well, yes, delicious and fragrant. Handsome, of course...

But at all times in Rus', they were not put on the table of a dear guest. And they got out of the cellar, from imperishable oak tubs, salted mushrooms.

Of the pickles, with all their diversity, there are two types that stand apart among them. Since ancient times, they have been mentioned not among other pickles, but by their proud names. And in Domostroy it is written: "And dry the mushrooms and salt the mushrooms ..."

That's about mushrooms and milk mushrooms and I want to tell.

Yesterday I started harvesting salted mushrooms. Not only did he travel far behind them, but he also had to cross a rather large lake by boat in order to get to the impregnable spruce forest from the land.

The result is good. I took only mushrooms and yellow milk mushrooms:

Let's talk about redheads first.

Of course, of the salted mushrooms, they are the most precious. That's all they have in a special way, and the taste and appearance. And they salt them in a completely different way, not like the others.

They grow in spruce and pine forests, the taste of "pine" and "spruce" differ, and they look different. Here it is spruce:

Mushroom mushrooms are said to have the highest protein content of all forest mushrooms. Therefore, they are wormy much more often than others. Today, before pickling a bucket of clean saffron milk caps, I crumbled three buckets in the forest with a knife ...

The mushrooms are salted in the so-called "dry" way. They don't soak at all.

Spices - to a minimum. I add only horseradish leaves and dill.

And you can eat them in a couple of weeks, that's how mushrooms they are ...

How to salt mushrooms mushrooms?

Disassemble and clean the mushrooms, cut off the edges of the legs with a sharp knife, put them in a suitable dish with the hats up, sprinkle with salt, cover with a cotton napkin, put a plate or a wooden circle on top, and a load on it. After some time, mushrooms salted in this way, releasing their juice, will noticeably thicken. As they settle, freshly picked mushrooms can be added to the dishes, sprinkling them with salt until the settling stops and the dishes are filled.

Salted mushrooms with bay leaf

Ryzhiki can be salted for the winter in this way. First, peeled mushrooms are blanched for 2-3 minutes in boiling water and thrown into a colander. Then they put the mushrooms with their caps up in a bowl, shifting with spices and sprinkling with salt. Also cover with a clean napkin on top and put a circle with a load.

Salting mushrooms in a spicy way

Clean mushrooms are scalded on a sieve with boiling water, cooled with cold water, allowed to dry a little and placed in a bowl. At the bottom of it, blackcurrant leaves, allspice and bay leaf are preliminarily placed. Mushrooms are placed with caps up and sprinkled with salt and ground pepper. From above, again cover with a blackcurrant leaf, a napkin, a circle and press down with a load.

The consumption of products for this salting method is as follows:

- mushrooms mushrooms - 5 kg;

- currant leaf - 100 g;

- bay leaf - 10 g (50 leaves);

- allspice - 6 g (120 peas);

- ground black pepper - 25 g;

- salt - 250 g.

The easiest way to pickle saffron mushrooms for the winter

Peeled mushrooms do not need to be washed, but simply put them upside down in a suitable bowl, sprinkle with a mixture of salt, ground pepper and chopped onions.

- Mushrooms mushrooms - 5 kg;

- salt - 250 g;

- allspice - 30 g;

- onion - 800 g.

Salted saffron mushrooms are good in winter, but with vodka ... Royal appetizer.

How to salt mushrooms. royal meal!

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Pickling mushrooms. how to salt mushrooms - recipe with photo

Salting mushrooms is a typical procedure for salting mushrooms. How to salt mushrooms for the winter, and which mushrooms to choose at the same time - many, even experienced, mushroom pickers do not know the truthful answers to these questions. Firstly, mushrooms are valuable mushrooms that belong to the same group as milk mushrooms, but, unlike the latter, they are not soaked in preparation for salting. It is easy to confuse mushrooms with mushrooms, but for experienced mushroom pickers the difference is obvious: some turn blue on the cut, others do not. For salting mushrooms, the most suitable mushrooms are those that grow in pine forests.

The best way to pickle mushrooms is cold, without boiling (they do not have bitterness), with this treatment, the mushrooms retain their shape, bright color and aroma. Although there is an opinion that mushrooms do not have to be washed, I adhere to the golden rule: “you can’t spoil porridge with butter,” so I thoroughly wash all mushrooms before salting, pickling, and absolutely any preparation for the winter. Salted mushrooms for the winter in barrels (tubs), jars, buckets and pots; spices are considered superfluous here and can spoil the final result, but if you wish, you can use a special seasoning “for salting mushrooms”.

Ingredients for Salted Ribs Recipe:

coarse salt - 1-1.5 cups;

mushrooms mushrooms - 1 bucket (10 liter).

Recipe for pickling mushrooms:

1. We clean and wash the mushrooms with water, especially the plates under the cap, from the soil and leaves.

2. Small strong mushrooms can be set aside for pickling, and large ones can be used for salting.

3. Hats and legs are separated from each other.

4. We lay a layer of mushrooms with plates up in any non-metallic vessel (the most convenient is a bucket).

5. We fall asleep with salt, while trying to get on each fungus.

6. We continue the procedure until we have used up all the mushrooms.

7. Then put a flat plate or wooden circle.

8. After that, any load and cover the container with gauze or a clean towel.

9. We take out the dishes with mushrooms in a cool place for half a month. Then they can be tightly transferred to jars, covered with a leaf or horseradish on top and stored in the refrigerator.

Ready-made salted mushrooms can be cut into pieces, served with pickled onions, sprinkled with vegetable oil or cooked in a pie, salad, caviar, etc.

Knowledge of how to salt mushrooms to get a tasty, fragrant and high-quality product is especially relevant at the height of the mushroom season. Considering that this forest specimen has a lamellar juicy pulp, is devoid of bitterness, perfectly tolerates any heat treatment, several cooking methods can be distinguished: cold, hot and dry.

Preparing mushrooms for salting

Everyone knows what determines the taste of the finished dish. Therefore, the question “should mushrooms be soaked before salting” deserves special attention. The mushrooms do not contain bitterness, so they do not need to be soaked. In addition, many mushroom pickers do not even wash them, but prefer to wipe the collected specimens with a napkin.

Salting mushrooms depends on the quality of the selected mushrooms: mushrooms of any size are suitable, but it is better to use small ones that can be cooked whole.
Preparation of mushrooms depends on the method of salting. For dry - very dirty mushrooms are not used, since they cannot be washed, but you only need to process them with a cloth, wiping dirt from the plates.
For all other methods, mushrooms are washed under running water, wiping off dirt with a soft sponge, thrown into a colander or dried on a flat surface.

Methods for salting mushrooms are varied. There are three main ones: hot, cold and dry. When cold, the mushrooms are washed, sprinkled with salt and kept under pressure for about 3 weeks. In hot mushrooms, pre-boil and repeat the steps of cold cooking. With the dry method, the mushrooms are not washed, but cleaned and sprinkled with salt.

Salting is good because the process can be easily controlled manually, monitoring the purity and quality of the brine. For example, the gauze that covers the mushrooms should be changed every three days.
The brine should remain brown throughout the entire time; if it turns black, the mushrooms are thrown away.
Regardless of the method, mushrooms should be kept in a cool place and ensure that they are completely covered with brine. If there is not enough juice, boiled water is added.

Quick salting of mushrooms allows you to get ready-made mushrooms after 2 hours. This is the easiest and most convenient way that does not require marinades, spices and additional components, while maintaining the natural freshness and strength of mushrooms. For cooking, peeled and washed mushrooms are sprinkled with salt and left for a short time at room temperature.

Ingredients:

mushrooms - 1.5 kg;
salt - 80 g.

Cooking

Before salting the mushrooms, clean the mushrooms of debris, rinse them and cut off the legs from the caps.
Sprinkle the bottom of the dish with salt.
Lay mushrooms in layers, sprinkling with salt.
Season the top layer with plenty of salt and leave the mushrooms at room temperature for 2 hours.
Rinse, transfer to a jar, pour over with oil and refrigerate.

How to salt mushrooms in a hot way?

It will take more time due to the heat treatment of the mushrooms. Even taking into account the fact that mushrooms lose some of their vitamins during the cooking process, such preparation has an advantage: the specimens used can be of any size and not even the first freshness, and the preparation with them will still be well stored.

Ingredients:

mushrooms - 4 kg;
salt - 200 g;
currant leaves - 6 pcs.;
black peppercorns - 15 pcs.;
bay leaf - 10 pcs.;
water - 6 l;
garlic clove - 8 pcs.

Cooking

Pour the processed mushrooms with water and cook for 5 minutes.
Drain in a colander and refrigerate.
Arrange in layers in containers, alternating with salt and spices.
Keep under oppression for 1.5 months in a cool room.

How to salt mushrooms in a cold way - a recipe

Salting mushrooms in a cold way at home is a universal option. In this case, the mushrooms are not subjected to heat treatment, and from that they retain useful substances, natural color and acquire an excellent taste. Such mushrooms can be served as an independent snack or, later, fried, stewed, added to sauces.

Ingredients:

mushrooms - 3 kg;
salt - 150 g;
bay leaf - 8 pcs.;
black peppercorns - 10 pcs.;
garlic clove - 6 pcs.

Cooking

Wash and dry mushrooms.
Put a little salt and spices on the bottom of the containers.
Lay mushrooms in dense layers with salt and spices.
Cover with gauze on top and set oppression. Keep in a room with a temperature of no more than 20 degrees Celsius.
After 2 weeks, transfer to jars and store in the cold.

How to salt crunchy mushrooms?

The recipe for salting crispy mushrooms suggests the presence of seasonings. Cherry, oak, horseradish, currant or grape leaves will give the mushrooms the necessary crunch, elasticity, excellent taste and aroma. The main thing is not to overdo it with the amount of spices and use only one type, otherwise the mushrooms may lose their attractiveness and darken.

Ingredients:

mushrooms - 5 kg;
horseradish leaves - 15 pcs.;
black pepper in a pot - 30 pcs.;
salt - 250 g.

Cooking

Before salting the crispy mushrooms, place half the horseradish leaves, 20 g of salt and 10 black peppercorns on the bottom of the container.
Divide the mushrooms into 5 equal parts and layer them with salt and pepper.
Cover the mushrooms with horseradish leaves and put under oppression for 14 days.

How to salt mushrooms under oppression?

Under oppression is a question that interests both novice housewives and experienced mushroom pickers. It all depends on the pickling method. To quickly get mushrooms, you can use the hot cooking method and put oppression for just a couple of days. With the cold method, oppression is set for 3 weeks, but readiness is checked after 14 days.

Ingredients:

mushrooms - 3 kg;
salt - 120 g;
water - 5 l;
citric acid - 5 g;
a clove of garlic - 6 pcs.;
bay leaf - 3 pcs.;
carnation - 4 pcs.

Cooking

Add 20 g of salt and citric acid to the water and boil the mushrooms for 20 minutes.
Lay in layers with salt and spices in a container and put oppression for 5 days.

Dry salting of mushrooms differs from previous methods using unwashed mushrooms. They are simply cleaned of debris with a brush, sprinkled with salt and put under oppression. At the same time, the ratio of salt to the weight of mushrooms is calculated, which determines the subsequent storage. If mushrooms are kept warm, the amount of salt is increased to 100 g per 1 kg of mushrooms.

Ingredients:

mushrooms - 2 kg;
salt - 200 g;
currant leaves - 5 pcs.;
garlic clove - 4 pcs.

Cooking

Peeled mushrooms, lay in layers, sprinkling with salt and spices.
Cover with gauze and set oppression for 15 days.

Salting mushrooms and volushki is one of the popular ways to harvest them, since the mushrooms are similar in texture and are great for cooking together. The only difference is the bitter taste of volnushki, because of which the mushrooms are pre-soaked for 6 hours in clean water, dried and salted together with mushrooms using the cold method.

Ingredients:

mushrooms - 1 kg;
waves - 1 kg;
water - 2 l;
salt - 100 g;
dill stalks - 3 pcs.;
horseradish leaves - 4 pcs.;
black peppercorns - 8 pcs.

Cooking

Fill the waves with water for 6 hours.
Drain in a colander and dry.
Lay mushrooms and volnushki in layers with salt and spices.
Put under oppression for 40 days.

How to salt mushrooms in a barrel?

The recipe for salting mushrooms in a wooden barrel is considered the most delicious. As a rule, mushrooms are cooked in dry or cold ways, each of which is good, because mushrooms, saturated with the aroma of wood, acquire crunchiness and fragrantness, which is not characteristic of canned blanks. In addition, the container is resistant to bacteria and protects mushrooms from spoilage.

Not every housewife knows how to salt mushrooms, even if she knows the art of cooking at the professional level. These unique gifts of nature can be called a real delicacy, of course, under the condition of brilliant preparation. Melting in your mouth and surprisingly juicy, salty mushrooms will decorate your table and will be the perfect addition to hot potatoes with sour cream or a delicate salad. Our article contains the best recipes for salting mushrooms in a variety of ways. Hurry up to prepare pickles to arrange a real belly feast in winter.

How to salt mushrooms at home?

People begin to collect and salt mushrooms from the middle of summer. Nature gives us a crop of mushrooms until the first cold weather of October. To find it, it is enough to go into a spruce or pine forest. These mushrooms grow in a group, so it will not be difficult for you to collect a whole bucket of camelinas in just an hour.
In order not to confuse the camelina with a less tasty, but also incredibly beautiful wave, you need to pay attention to the place of the cut. The flesh should be bright orange and a reddish and slightly sweet juice is sure to stand out from it.
If you want to keep all the taste of camelina mushrooms, salt the mushrooms in wooden tubs. If this is not possible, use ordinary glass jars. It is advisable to process the harvested crop on the same day. Carefully sort and rinse the mushrooms, clearing the remnants of the earth and forest debris. Sort the mushrooms by size if you have collected a lot.

It is imperative to process mushrooms, no matter what pickling recipe you use. Regardless of the chosen method of salting, you need to store the workpiece at a temperature of 5-6 degrees in a place protected from sunlight.

Salting mushrooms in a cold way

Dish type: winter preparation.
Weight of the finished dish: 1 kg.
Cooking time: .

Fats: 0.8g.
Carbohydrates: 0.1 g
Proteins: 1.9 g
Portion - 100 g.

Ingredients

Fresh mushrooms - 1 kg.
Salt - 50 g.
Currant leaves - 5-6 pcs.
Bay leaves - 10-15 pcs.
Garlic - 2-3 cloves.
Pepper - 8-10 peas.

Cooking method

How to salt mushrooms in a hot way?

Type of dish: winter preparation.
Dish subtype: mushroom preparation.
Number of servings per outlet: 10.
Weight of the finished dish: 1 kg.
Cooking time: 3 hours.
National cuisine to which the dish belongs: Russian.
Energy value of the dish:
Calorie content: 22.5 kcal.

Fats: 0.8g.
Carbohydrates: 0.1 g
Proteins: 1.9 g
Portion - 100 g.

Ingredients

Ryzhik - 1 kg.
Salt - 50 g.
Garlic - 5 cloves.

Cooking method

Salting mushrooms in this way is quite simple. Mushrooms of any size will do. Large mushrooms must be cut into pieces, pour water and boil for 3-5 minutes. Then put everything in a colander and cool. Place layers of mushrooms in a clean container, sprinkling each with salt and spices. Cover with a napkin from above and put oppression. The container is kept cool for a month, after which its contents are laid out in jars.

How to salt mushrooms for the winter in jars: a simple recipe

Type of dish: winter preparation
Dish subtype: mushroom preparation.
Number of servings per outlet: 10.
Weight of the finished dish: 1 kg.
Cooking time: 1.5 hours.
National cuisine to which the dish belongs: Russian.
Energy value of the dish:

Calorie content: 22.5 kcal.
Fats: 0.8g.
Carbohydrates: 0.1 g
Proteins: 1.9 g
Portion - 100 g.

Ingredients

Ryzhik - 1 kg.
Water - 4 liters.
Salt - 50 g.
Pepper - 1 g.
Garlic - 2 cloves.
Bay leaf - 3 pcs.

Cooking method

To pickle mushrooms in this way, put them in a colander and scald with boiling water. Then pour over the mushrooms with cold water, then put them in a saucepan in layers, sprinkling with salt and spices. Leave the container with oppression in a cool place for 2 weeks. After salting, you can enjoy a wonderful snack right away or store it in jars for the winter.

How to salt mushrooms raw (without boiling)

Type of dish: appetizer.
Number of servings per outlet: 10.
Weight of the finished dish: 1 kg.
Cooking time: 40 minutes.
National cuisine to which the dish belongs: Russian.
Energy value of the dish:

Calorie content: 22.5 kcal.
Fats: 0.8g.
Carbohydrates: 0.1 g
Proteins: 1.9 g
Portion - 100 g.

Ingredients

Ryzhik - 1 kg.
Salt - 50 g.
Garlic - 4 cloves.

Cooking method

Some housewives believe that it is impossible to boil mushrooms. Therefore, only such methods of salting mushrooms are used, where treatment with boiling water is excluded. Let's talk about one of them. To pickle the mushrooms, first prepare the enameled dishes. Sprinkle salt on its bottom and lay the first layer of mushrooms. Top with salt again, pepper and add a few pieces of garlic. Then lay another layer of mushrooms and process it as well. When the container is full, cover the pickle with gauze, put a plate on it and press down with something heavy. You can eat a treat immediately after the juice appears in it.

Salting mushrooms in a dry way for the winter

Type of dish: winter preparation
Dish subtype: mushroom preparation.
Number of servings per output: 50.
Weight of the finished dish: 5 kg.
Cooking time: 2.5 hours.
National cuisine to which the dish belongs: Russian.
Energy value of the dish:

Calorie content: 22.5 kcal.
Fats: 0.8g.
Carbohydrates: 0.1 g
Proteins: 1.9 g
Cholesterol;
Portion - 100 g.

Ingredients

Ryzhik - 5 kg.
Salt - 250 g.

Cooking method

The basic rule for salting mushrooms with this method is that mushrooms cannot be washed before cooking. Therefore, they must be collected clean. Remove twigs and leaves of grass. Hats and legs should be cleaned as thoroughly as possible. Large mushrooms can be cut into pieces. Then salt the mushrooms in the usual way: lay in layers and sprinkle with salt. The workpiece is pressed down with a lid from the pan or other device with a large plane. You need to put some kind of load on it, for example, a jar of water. After half a month, salting will be ready. The contents of the container are laid out in sterile jars and sealed. In winter, such a preparation is served as a separate dish or used as an ingredient in hot dishes or salads.

How to cook salted mushrooms with cloves: video recipe

Type of dish: appetizer.
Dish subtype: mushroom appetizer.
Number of servings per outlet: 10.
Weight of the finished dish: 1 kg.
Cooking time: 1 hour.
National cuisine to which the dish belongs: Russian.
Energy value of the dish:

Calorie content: 22.5 kcal.
Fats: 0.8g.
Carbohydrates: 0.1 g
Proteins: 1.9 g
Cholesterol;
Portion - 100 g.

Ingredients

Mushrooms - 1 kg.
Bay leaf - 15 pcs.
Salt - 50-70 g.
Cloves - 30 g.

Cooking method

In this recipe for salting mushrooms, fairly large mushrooms are used. They are placed on the bottom of the pan, add a leaf of bay leaf, a few cloves and salt. So you need to create about 15 layers. Finally, cover the pan with a plate and press down with a jar of water. Two days later, a fresh snack can already be served at the table. The entire process of its preparation is shown in the video:

The active season of mushrooms, when you can see them on the table every day, you always want to extend. Salting is a great way to preserve 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 useful elements in mushrooms. 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 the storage temperature. 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. Under conditions of room storage, the amount of salt increases by 2 times.

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 and metal pans for these purposes. 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.

Ingredients:

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

Cooking method

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 is different in that only hats are used for salting, and no spices are used. In this way, you get mushrooms in their own juice, without adding extraneous flavors.

Ingredients:

Ryzhik 2 - 3 kg;
Salt at the rate of 50 g per 1 kg.

Cooking method

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 holiday table in your home.

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 way. When pickling mushrooms in a cold way, they change their color and become dark, with a hot and fast pickling method, the color is preserved.

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

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

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

Let's look at the first method first.

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

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dry 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 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!

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.

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.

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 of raw mushrooms, two full scalded colanders are obtained.

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. The ideal storage temperature is between 0 and 7 degrees.

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

On top of them lay the sprigs of dill.

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 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 make a quick salting and eat immediately, on the same day. How to do it?

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

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

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

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

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!

Bon appetit!