home / Bakery products/ How delicious to salt mixed mushrooms. Cold pickling mushrooms for the winter - homemade recipes for how to pickle mushrooms in a cold way

How delicious to salt mixed mushrooms. Cold pickling mushrooms for the winter - homemade recipes for how to pickle mushrooms in a cold way

Hello dear mushroom hunters! So the fertile time has come, when warm rains start the process of growth of mycelium and you can go on a quiet hunt. And having collected full baskets of gifts of nature, one has to quickly decide how to save the "catch" for the winter. This is where mushroom pickling recipes come in handy!

I used to pickle mushrooms more, but after tasting pickles from a friend, I realized that I missed a lot in my life. Indeed, in a salty form, this nutritious product is not only a separate dish, but also the main one for soups, casseroles, even your favorite fried potatoes. It's time to learn how to use salting recipes!

It should be noted that almost all types of mushrooms are suitable for conservation. Gourmets, on the other hand, prefer to take exclusively lamellar varieties (mushrooms, volnushki, honey mushrooms, valui, russula), although true lovers also harvest tubular ones (boletus, white).

In principle, it is forbidden to harvest only poisonous mushrooms in this way for obvious reasons, the rest is a matter of taste.

Stages of preparing mushrooms for salting

So how to salt a valuable forest product so as not to spoil it? Mushroom pickers conditionally divide the whole process into several stages, we will consider them in more detail.

Collection

Naturally, in order to preserve something, you need to prepare a product. That is, you have to go straight into the forest. But I won’t teach you how to pick mushrooms - everyone has their own secrets and favorite places. As an option, go to the market and buy raw materials there, but this is not so interesting!

As I have already said, lamellar species lend themselves best to salting, but in their absence, everyone will do, since choosing the perfect mushrooms can be difficult.

Sorting

Next, the raw materials must be sorted, best of all by varieties - mushrooms to mushrooms, mushrooms to mushrooms, chanterelles to chanterelles. Some picky mushroom pickers dump everything in one heap. The main thing is that their taste is not much different.

But I still advise you to spend a little time and do everything honestly, dividing the varieties and types of mushrooms. It is especially important to separate the raw materials according to the salting method. So, you can salt mushrooms and russula in a dry way. Whites, whites, volnushki, podgruzdki, russula, valui and fiddlers cold, and the rest - hot.

cleaning

After sorting, the product should be cleaned of dirt, adhering leaves and needles, debris, and oily and other species with an outer crust - and from it.

The easiest way to clean russula and mushrooms, they are basically enough to wipe with a damp cloth or brush. In rare cases, the product is washed under running water, but then dried thoroughly.

The rest of the varieties are washed in a colander or in basins with water, but not for long, very quickly. The fact is that some mushrooms, especially old ones, are easily saturated with water and lose their taste.

Dirty legs are cut off from mushrooms, in some varieties - up to half the length.

cutting mushrooms

Some types of mushrooms are distinguished by a large amount of easily oxidizing substances (champignons, saffron mushrooms, boletus, boletus), so they quickly darken in the air. To preserve their beauty, you need to prepare a solution (1 liter of water, 10 g of salt and 2 g of citric acid) and, after cleaning, throw mushrooms into it.

soaking

Many varieties need soaking before salting, while the period of such preparation is different. For example:

for valuable species (champignon, white, boletus, oak, boletus) - night;
for volnushki, russula, milk mushrooms about 5 hours;
violins, black milk mushrooms, valui, bitters, characterized by the presence of a large amount of bitterness, will have to be kept in water for up to 5 days, but not less than three.

Naturally, during this time you need to regularly change the water, ideally every 3 hours. But this is not always possible, especially with long soaking and at night.

If the product is very dirty, you can first keep it in salted water (3% of the total salt) for 3-4 hours, and then use clean water for the remaining time.

Methods for salting mushrooms

At home, you can pickle mushrooms with three different ways dry, cold and hot. Each has its own characteristics, I advise you to rely on the type of mushrooms when choosing (I mentioned this in paragraph 2.2).

Salting mushrooms in a hot way - recipes

The hot salting method involves heating the raw material. There are two applications. Both there and there the composition is approximately the same - mushrooms, salt at the rate of 40-50 grams per kilogram, horseradish, garlic, dill, tarragon, onion.

Recipe #1

After soaking and washing, put the raw materials in boiling salt water, boil for 20-25 minutes. You can navigate by the product itself, when ready, the mushrooms sink to the bottom.

Then they are caught with a slotted spoon, washed with cold water, allowed to drain, placed in a prepared container, sprinkled with salt and spices. A load is laid out on top so that the product does not float. The treat will be ready in about a week.

Recipe #2

Suitable for boletus, dubovik, butter, flywheels, white, honey mushrooms. They are boiled in salt water at the rate of 45 grams of salt and a glass of water for each kilogram of raw materials. I will add that initially the marinade should only cover the product a little, since the mushrooms will soon release juice abundantly.

After that, the boiled product is laid out in sterile jars and filled with boiled vegetable oil. The neck of the container is tied with wax paper and lowered into the cellar. At this method mushrooms can be fried, stewed, boiled and even pickled!

I will add that when cooking a large amount of product in several visits, the water must be constantly changed, otherwise the last portion will be bitter.

Cold salted mushrooms

The cold salting process is a little easier and faster. For him you need:

soak the mushrooms according to their type (saffron milk mushrooms can not be soaked, but simply rubbed);
take a glass, enameled or wooden container with a large neck, so that it is convenient to put oppression;
wash it, clean it;
pour salt on the bottom, lay cherry leaves, currants, horseradish, dill inflorescences on top;
lay the mushrooms of the first layer with their hats down, then pour in salt (at the rate of 40 grams per kg of raw materials), spices (peppercorns, garlic, lavrushka), lay out a layer again;
in this way decompose all raw materials;
lay another layer of salt and the remaining leaves on top;
cover everything with clean matter;
cover with a plate or wooden circle;
put oppression on top - a special disk filled with water in a jar so that the mushrooms do not float up, but also do not choke beyond measure. More information about this method of salting is described in the video.

If all the points are correctly followed, after a couple of days the mushrooms will release juice, and the brine will cover them. In the case when there is little liquid, you need to either increase the load, or add a little boiled water.

Pickles will be ready for use only after 1.5-2 months, keep the container in the cold.

Dry salted mushrooms

The dry salting method is suitable only for russula and mushrooms, since these varieties do not have bitterness and are safe. But it allows you to quickly prepare a “catch” with almost no hassle, and you can eat such a pickle in just 1-1.5 weeks!

Ryzhik or russula should be cleaned, wiped with a cloth from dirt, and if they still have to be washed, it is important to dry everything well in a colander and a towel;
Next, the raw materials are placed in jars or ceramic dishes with hats down, pouring layers of salt at the rate of 40 grams per kilogram of product;
From above, the container is pressed down with a light load, after three to four days juice is released and, if desired, a new portion of mushrooms can be added. By the way, the beauty of this method is that you can add all the new portions of russula or mushrooms to one container all season until we fill it completely.

Salting recipes for different types of mushrooms

Each hostess has her own secret recipes pickling mushrooms for the winter, I offer a few interesting options considering the variety.

How to pickle milk mushrooms

Salting mushroom mushrooms is quite popular, since with this method of harvesting the product is very juicy, fleshy, and crispy. There are two ways to close raw materials - cold and hot.

How to pickle milk mushrooms in a hot way

At hot salting mushrooms do not need to be soaked. The product is simply boiled for 20-25 minutes, and then washed under running water and strained with a colander.

Then the raw materials are laid out in jars or other containers, sprinkled with salt from the already familiar proportion of 40 grams. per kilogram of product. If desired, you can add spices - dill, garlic, horseradish leaves. In a week, pickles can be tasted.

How to pickle milk mushrooms in a cold way - a step by step recipe

Salting consists of the following items:

soak the raw materials to clean water, periodically changing the water;
take a clean container with a wide neck;
put salt on the bottom (in total it should be taken at the rate of 50 grams per kilogram of product), lay currant leaves, horseradish, cherries, dill rosettes on top;
then lay out a layer of milk mushrooms 6-10 cm thick;
above - part of the salt from the total volume;
again a new layer of fungus, and again salt;
this is how the whole product is laid out;
the top is again sprinkled with leaves of fragrant plants;
then a plate or a wooden circle wrapped in gauze is placed, and oppression is placed on it.

How to pickle boletus

Salted boletus in a cold and hot way. And if the first, in fact, is no different from what was said earlier, then the second has some features.

So, we need 1 kg. raw materials, 1 l. water, 45 gr. salt, 2 bay leaves, 6 currant leaves, 50 grams of dill inflorescences.

Mushrooms need to be cleaned, boiled in salted water (1 tsp per liter of liquid) for 30 minutes, removing the foam;
Then recline in a colander, cool, arrange in sterile jars along with spices;
Each layer of mushrooms is sprinkled with 1 tbsp. salt;
When all the boletus mushrooms are distributed, the containers should be filled up to the neck with filtered and boiled solution in which the mushrooms were boiled;
Then it remains to roll up the jars, wrap them up and let them cool slowly, then transfer them to the cold. In this way, boletus will be ready in 1.5 months.

Salting oil

I just love pickled butternuts, and I only recently learned how to salt them. It turns out that in salty form, these mushrooms are very tasty.

The recipe is simple - for 1 kg of raw materials you need 2 tbsp. salt, 4 bay leaves, 5-6 peppercorns, 2 cloves of garlic, dill in umbrellas or seeds, a few currant leaves.

The butterflies are cleaned, washed, boiled for 20-30 minutes in salted water, leaned back in a colander;
AT enamelware salt is laid, on top - a layer is oiled on hats, spices, salt again and a new same layer. All the mushrooms are laid out in this way, and on top is a flat plate and oppression from a bottle or jar filled with water.

It is more convenient to store the product in jars, so after a day, when the mushrooms secrete juice, they are laid out in these containers and poured with brine so that it completely covers the product. On top, you can still pour a little vegetable oil for better storage. And after a couple of weeks in the cold, the pickle will be ready!

Salting waves

You can pickle volnushki both cold and hot.

It's more interesting here cold version, with it:

you should take 7 kilograms of waves, 200 gr. salt, 12 gr. citric acid, 50 gr. dill seeds, 20 gr. cumin seeds, a couple of cabbage leaves;
it is necessary to soak the raw materials in salted and acidified water for three days, periodically changing the liquid;
combine salt with seasonings;
put in a tub or other container of a wave with hats down in layers of about 6 cm, sprinkling with salt and seeds;
lay on top cabbage leaf so that it covers the entire area;
press down with a disk and a load;
leave in the cold for a month or two.

Storage of salted mushrooms

It is not enough to know how to make salted mushrooms correctly, you also need to be able to store and use them.

So, you need to keep pickles at a temperature of 0 to 6 degrees Celsius. In case of frost, the product begins to crumble, and when heated, the fermentation process starts, and the workpiece will deteriorate;
It is necessary to constantly monitor the presence of brine in the container, otherwise the mushrooms may dry out and lose their taste qualities. To avoid this, if necessary, salted boiled water can be added to the container;
When mold appears, the fabric covering the pickle is changed, and the oppression is washed, after removing all traces of mold with a dry, clean rag;
Well, before cooking, salted mushrooms should be washed with clean water to remove excess salt, some varieties should even be soaked.

Recipes for salting mushrooms are varied and not too complicated. So the main thing here is to be patient and collect, and then clean all this wealth at home, so that in winter you can enjoy pickles with pleasure to the delight of relatives and friends. I wish you a successful “quiet hunt”, and look for new recipes and tips on our blog!

The arrival of autumn is the most favorite time for all fans of "silent hunting". Armed with long sticks and baskets, mushroom pickers all over the country go for their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, boletus, saffron mushrooms, volnushki allows you not only to eat plenty in the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and tasty recipes for salting mushrooms at home in hot and cold ways are popular. Such salt preparations are made in small jars in which they can be stored for more than one winter. You can also pickle and "home" mushrooms - oyster mushrooms and champignons. Read more about how to salt mushrooms for the winter with your own hands in step-by-step recipes with photos and videos below.

How to salt mushrooms in jars in a hot way - a simple step-by-step recipe for the winter with a photo

In a hot way, salting mushrooms in jars, in particular milk mushrooms, even according to a simple step-by-step recipe for the winter, is longer and more difficult than cold ones. But on the other hand, the taste of mushrooms salted in this way is more saturated and rich. Therefore, if you are not afraid of small difficulties, then be sure to master the following simple step by step recipe for the winter with a photo of how to salt mushrooms in jars in a hot way.

The necessary ingredients for pickling mushrooms in hot jars for the winter

milk mushrooms
dill umbrellas
garlic
currant leaves
Bay leaf

Step-by-step instructions on how to salt milk mushrooms hot in jars for the winter

How to salt wild mushrooms for the winter in jars - a quick and easy recipe step by step

Ways to properly salt Forest mushrooms for the winter in banks, a lot, but we offer further one of the fastest and simple options- dry salting. Unlike salting with water, this method does not require special manipulations. In order to properly salt wild mushrooms for the winter in jars in a simple and quick recipe mushrooms and russula are best suited.

The necessary ingredients to properly pickle wild mushrooms in jars for the winter according to a quick recipe

mushrooms or russula

Step-by-step instructions on how to properly salt wild mushrooms in jars for the winter according to a simple recipe

If you have mushrooms, then for this method of salting they can not even be washed. It is enough to wipe the mushrooms with a damp soft cloth to remove all excess dirt. But it is better to wash the russula and be sure to remove the skin from the hats, as it gives bitterness when salted.
Put a layer of mushrooms in a deep container (caps down) and sprinkle with salt on top. For 1 kg of mushrooms, you need to take about 40 grams of salt.
We alternate layers of mushrooms and salt until we completely fill the selected container.
We cover the top layer of mushrooms with gauze folded several times. We put a wide plate or lid on top, put oppression. As oppression, you can use the full three-liter jar, granite stone, etc.
We leave the mushrooms under oppression for about 3-4 days. When they release enough juice, we transfer the finished salty snack to clean jars along with the brine and cork with nylon lids.

How to salt boletus mushrooms in jars - a simple recipe for the winter step by step

Boletus in banks simple recipe it is easy to salt below for the winter. The main thing is to properly prepare the mushrooms for salting so that they do not give unnecessary bitterness. Read more about how to salt boletus mushrooms in jars for the winter in a simple recipe below.

The necessary ingredients to pickle boletus mushrooms for the winter according to a simple recipe

boletus - 2 kg
salt -100 gr.
currant leaves
dill
horseradish leaves
garlic
carnation
Bay leaf

Step-by-step instructions on how to salt boletus nazimu in jars according to a simple recipe

Before proceeding with salting, it is very important to properly process the boletus. To do this, they must first be soaked for a couple of hours in water, then rinsed thoroughly and remove the top layer from the hats and legs. For salting for the winter, it is best to take small boletus, and large specimens should be cut into small pieces.
Put a layer of dill umbrellas and currant leaves, horseradish on the bottom of the pan. Add finely chopped garlic, a little cloves, bay leaf. The amount of spices and herbs must be determined "by eye".
Put a layer of mushrooms on top of a layer of herbs and spices, sprinkle with coarse non-iodized salt.
Lay out a layer of herbs and seasonings again, then mushrooms again.
Cover the top layer with cloth or gauze. Cover with a smaller diameter lid and put oppression.
Leave the mushrooms under oppression for 3-4 days, then, together with the brine, pack them in sterile jars and close with lids.

How to pickle volnushki mushrooms in jars - a simple and tasty recipe for the winter

simple and delicious recipe how to pickle mushrooms in a jar, which you will find below, has a number of important features. It is important to observe all of them, otherwise ready-made salty waves may disappoint you with their taste. The subtleties of how you can pickle mushrooms in jars in a simple and tasty recipe for the winter.

Necessary ingredients, how to salt volushki mushrooms in a jar according to a delicious recipe

waves
currant leaves
dill umbrellas
coarse salt

Step-by-step instructions on how to pickle jars in jars according to a simple and tasty recipe

Freshly picked volnushki before salting should be thoroughly washed and cleaned from the top layer of the skin. Then put the mushrooms in a deep container and pour cold water for a day. During this time, the water will need to be changed about 1 time in 4-5 hours so that the waves do not turn sour.
Drain the water and put the mushrooms in a colander.
In parallel, in an enamel pan, bring salted water to a boil and put the mushrooms into it. Boil for 15-20 minutes over medium heat.
Take the mushrooms out of the brine. Put a layer of herbs and spices in a sterile jar, then mushrooms and salt. We fill the jar in this way almost to the top.
We cover the mushrooms with a leaf of horseradish from above and press them with wooden skewers so that the brine rises to the top.
We wrap the neck of the jar with gauze and send it to a cold place for storage.

How to salt oyster mushrooms at home in a hot way - a step by step recipe

Oyster mushrooms are one of the most affordable mushrooms for salting at home, which are equally well prepared both cold and hot. In addition, they do not require special pre-treatment with soaking and cleaning. Read more about how to salt oyster mushrooms hot at home in a step-by-step recipe below.

Necessary ingredients for salting oyster mushrooms at home in a hot way

oyster mushrooms
garlic
Bay leaf
carnation
black pepper

Step-by-step instructions on how to salt oyster mushrooms in a hot way at home for the winter

We wash the oyster mushrooms under running water and divide the bunch into separate mushrooms. Particularly large specimens are cut into small pieces.
Boil the mushrooms in salted water for about 15 minutes after boiling.
Separately, we make a brine: for 2 liters of water 200 grams coarse salt, spices and herbs to taste. Bring to a boil and boil for literally 5 minutes.
Arrange in sterile jars of oyster mushrooms and fill with hot brine.
We cork with lids and send to a cool place for a week, after which the pickles are ready for use.

How to salt porcini mushrooms for the winter in jars in a hot way - a simple recipe step by step

Porcini mushrooms are ideal for hot pickling in jars at home. Especially if you use such a simple and delicious recipe as step by step below. It describes in such an accessible way how to salt porcini mushrooms in jars in a hot way for the winter that even an inexperienced hostess can handle the recipe.

The necessary ingredients to salt porcini mushrooms in jars for the winter in a hot way

white mushrooms - 2 kg
salt - 4 tbsp. l. with a slide
cloves - 2-3 pcs.
garlic - 1 head
coriander to taste

Step-by-step instructions on how to salt porcini mushrooms for the winter in hot jars with your own hands

Wash the mushrooms and carefully remove the top layer. Cut into pieces of equal size.
Peel the garlic and cut into thin slices.
Bring salted water to a boil and after 3-5 minutes add chopped porcini mushrooms.
After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook the mushrooms for 15 minutes.
Approximately 5 minutes before the end of cooking, add spices and, if necessary, increase the amount of salt.
Arrange porcini mushrooms in sterile jars, alternating mushroom layers with garlic.
Pour the mushrooms with hot brine filtered through gauze, leave to cool.
Cover jars with lids and store in a dark, cool place.

How to salt milk mushrooms at home in a cold way - step by step recipe, video

From the following step-by-step video recipe, you will learn how to salt mushrooms at home in a cold way using the example of milk mushrooms. This method is also suitable for salting champignons, oyster mushrooms, mushrooms, whites, boletus. But it is better to harvest volnushki and honey mushrooms for the winter in jars in a hot salting way. Read more about how you can salt mushrooms at home in a cold way according to a simple recipe in the video below.

Step 1. We prepare dishes for salting.

For salting mushrooms, it is better to choose a wooden tub, enamel pan or glass jar. The selected dishes are thoroughly washed in water. Then wipe dry with a towel.

Step 2. Prepare the mushrooms.

Mushrooms (boletus, boletus, moss mushrooms, honey mushrooms, chanterelles, nigella, valui, champignons) thoroughly clean from the ground, rinse, put in an enamel pan.

Step 3. Cook the mushrooms.

Pour water into a saucepan with mushrooms, put on fire and lightly salt. Bring to a boil and cook, stirring with a wooden spoon and skimming off the foam. Russula is boiled 5 -6 minutes; milk mushrooms, volnushki, whites and grays - 8 - 10 minutes; porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, boletus and champignons - 10-15 minutes; mushrooms, chanterelles, valui, rubella and other mushrooms containing bitterness - 25-30 minutes.

Then drain the water in which they were boiled, and rinse the mushrooms in cold water, leaning back in a colander to glass the water.

Step 4. Mix the ingredients.

Mushrooms prepared in this way should be placed in dishes (tubs, jars, pans) and salted at the rate of 45-60 grams of salt on the 1 kg boiled mushrooms and cover with a wooden circle with oppression. Garlic, onion, horseradish, tarragon or dill can be put in mushrooms as a seasoning.

It is better to chop the onion into small cubes beforehand.

You can either squeeze the garlic through the garlic press, or cut it into small pieces, or even throw it whole. but this is on condition that the teeth are small. I cut the garlic into slices so that the mushrooms were better saturated with the aroma of garlic when salted, but garlic was squeezed into a couple of cans for the experiment in a couple of cans with the help of a garlic maker.

After all the mushrooms have been salted, they can be put in jars and corked with plastic lids. Mushrooms salted in this way can be eaten through six - eight days.

Step 5 Serve salted boiled mushrooms.

Can be served as cold appetizer placed in a deep bowl. You can season with vegetable oil and add onion, cut into rings or slices. Enjoy your meal!

Autumn among fans of "quiet hunting" is associated mainly with the forest, clean air and the opportunity to harvest a good harvest. They know many ways to keep their prey from going to waste, how to pickle a wide variety of mushrooms, creating a tasty food supply for the winter. Then households, friends and good acquaintances will treat themselves to a delicacy.

For salting, as well as for food in general, only mushrooms that grow in the depths of the forest are suitable. It is better to leave specimens near the roads, because, thanks to the porous structure, they absorb, like a sponge, toxins, heavy metals that have appeared due to the large amount of exhaust gases.

It is also better to leave too large, clearly aging mushrooms, the caps of which will be full of wormholes, to feed the forest dwellers. After cleaning, almost nothing will remain of them - it is better to find only a recently sprouted family. It is recommended to start searching in the early morning, at 5 o'clock. Collected at such a time, they will retain their elasticity and will be stored longer.

Is it possible to salt mushrooms in a plastic bowl?

It is not recommended to use plastic dishes for salting. But if you need to deal with mushrooms immediately, and there is no other free container, you can use barrels or containers designed for hot and cold food. The walls of such containers will withstand for some time the influence of an aggressive environment, which is a strong brine.

Then, at the end of salting, the stocks must be transferred to a wooden, enameled or glass container.

Preparatory stage of salting

Arriving home, you need to distribute the time so that the processing begins throughout the day, ideally immediately. If urgent matters await, it is recommended to soak the mushrooms in cool water. So it will be possible to extend the preservation time by 10-12 hours, no more. Postponed until the evening, simply dry, the crop will begin to dry, worms will become active in it.