Hot salted mushrooms. How to salt mushrooms at home? How to salt mushrooms for the winter in jars in a cold way - a simple recipe

When hot, they retain a bright orange-caramel hue, pleasant taste and forest scent. Preservation is hearty and nutritious. From mushrooms with crispy onions and sunflower oil a pleasant snack is being prepared for strong alcohol.

Mushroom pickles are most common in countries with dense pine forests, they grow on sandy soils covered with moss, year after year in one place.

Most often there are 2 types of mushrooms:

• Spruce- known quick salting. Salted until juice is released and presented to the table. Until 1917, mushrooms were divided into 2 types: “bruises” - spruce and “reds” - pine forests. Small mushrooms of this species have been imported to France since the 20th century in bottles that were sold more expensive than gourmet champagne.
• Pine- differ in the highest content of vitamins B, A and essential amino acids. Mushrooms retain a light resinous aroma, and a minimum of spices is used when salting.

Energy composition

The nutritional value camelina is equated to a mixture of fish with vegetables and meat. The cap contains more fats and proteins, and the leg contains more fiber. A bright mushroom aroma is manifested due to enzymes that provide appetite and speed up the digestion of foods. Mushroom pulp is rich in potassium, calcium, iron and phosphorus.

The calorie content of salted mushrooms is only 22.3 kcal / 100g.

Interesting Facts about mushrooms:

• In terms of zinc content, mushrooms are similar to plant products, copper in mushrooms contains as much as in cocoa, and in terms of calcium, the product is close to prunes.
• Mushroom pulp breaks easily, while milky reddish-carrot juice and a pungent smell with a slight resinousness are released.
• Periods of abundant growth of mushrooms - late June - mid-August, late August - mid-September. Redheads grow in colonies.
• When salted, the caps acquire a greenish tint of the skin.
• When salted, they are equally tasty. mushroom caps and legs, which distinguishes mushrooms from other varieties of mushrooms.

Product benefits

Caps and legs of camelinas contain antibiotics that kill harmful bacteria, including Koch's bacillus.

Beneficial effect on the body:

• relief of inflammatory processes;
• reducing the risk of fungal growth;
• fight against age wrinkles;
• regeneration of the body and acceleration of metabolism;
• relief of rheumatism;
• sharpening of vision;
• acceleration of recovery in lung diseases;
• stimulation of bowel functions.

What does hot salting mean? Technological process

Hot salting is the longest in time, as it involves the effect of temperature on the product. For harvesting, you can collect mushrooms of different sizes and types.

The salting process consists of the following steps:

Hot salted mushrooms for the winter

Hot-salted mushrooms are a spicy-spicy snack with a pleasant taste and forest aroma. For cooking, you can take mushrooms of any size and shape. Preservation is best done in small jars with a capacity of up to 0.5 liters.

Ryzhik can be canned with any spices, vegetables and herbs.

Need:

• 1 kg of fresh peeled mushrooms;
• 1 liter of chilled water;
• salt - optional + 1 tbsp. l. with top;
• 5 fragrant peppercorns;
• 6 black peppercorns;
• 2-3 pcs. laurel leaf;
• fragrant cloves - 2 pcs.;
• 1 tsp cinnamon powder;
• 3 currant leaves.

hot way involves a long heat treatment, while careful selection of specimens is not required, as with the cold salting method.

The process consists of steps:

1. Spread mushrooms on the board in portions, cut off rough areas from hats and legs.
2. Rinse the raw materials, put clean water on the fire in a saucepan with a lid.
3. Dilute the salt in the liquid, and reduce the fire to a minimum.
4. Gently put the mushrooms in salt water and boil for 15 minutes so that the pulp preserves the brightness of the colors.
5. Turn off the fire, then put the mushrooms on a sieve, rinse and cool aside.
6. Wash glass jars in hot water with the addition of soda with a new sponge.
7. Sterilize container and lid for 15 minutes. To do this, boil water in a large saucepan and alternately dip the jars into boiling water, holding them with tongs.
8. Boil the brine from cool water, in which, after boiling, put 1 tbsp. l. fine salt, pepper, bay leaves, cloves, cinnamon and currant leaves.
9. Boil the brine for 5 minutes so that the salt completely melts in the water.
10. Gently immerse mushrooms in boiling liquid and cook for 15 minutes. Turn off the fire, spread the mushrooms with a large spoon in sterile jars, compact, pour in brine and cork.
11. Put the rolled jars upside down, cover with a warm blanket and leave to cool slowly.

Store canning on a refrigerator shelf or in a cool closet.

What can be added

Mushroom pickles are distinguished by their special bright taste. It is important not to overdo it with spices, so as not to spoil the pleasant forest aroma of the workpiece.

To spice up, you can put in a dish:

• fresh garlic cloves provide originality to the dish;
• a leaf of horseradish gives a light point and prevents the appearance of mold;
• dill greens give the workpiece freshness;
• spruce branches will make the mushrooms fragrant.
• pieces of red hot pepper.

In English

Hot-salted mushrooms in the English style are moderately spicy, satisfying and fragrant. It is better to preserve mushrooms in small jars so that the mushrooms are not stored open for a long time.

What ingredients are needed

Recipe Ingredients:

• 1 kg of mushrooms of different sizes;
• 100 ml of table wine;
• 100 ml of extra virgin olive oil;
• salt - 20 g;
• 20 g of sugar;
• 20 g grainy Dijon mustard;
• onion head.

Step by step cooking process

Step by step preparation saffron milk caps:

Saturated mushroom caviar with a slight piquancy from the wine is ready for tasting in 4 days.

with garlic

Garlic provides the workpiece with sharpness and a pleasant aroma.

What ingredients are needed

Required set products:

• 2 kg of mushrooms;
• 10 pieces. black peppercorns;
• 20 g of horseradish root;
• 7 slices young garlic;
• 40 g fine salt.

Step by step cooking process

Hot pickling step by step:

1. Select mushrooms from branches and debris. Cut large specimens into large pieces, and leave small ones whole.
2. Pour mushrooms cold water in a saucepan, put it on the stove and boil for 15 minutes, then drain the liquid and cool the mushrooms.
3. Rub the horseradish root with a fine grater, and chop the garlic into cubes.
4. Mix all the prepared components in a bowl, cover with a plate on which to put the load.
5. Remove the pickle on the bottom shelf of the refrigerator or put in the cellar for 4 days.

Serve mushrooms with finely chopped onion rings and fresh dill.

With mustard seeds

Hot salted mushrooms with mustard seeds are characterized by crispy flesh.

What ingredients are needed

Required Ingredients:

• 5 kg of freshly picked mushrooms;
• 40 ml of 9% vinegar;
• 8 liters of purified water;
• 3 garlic cloves;
• 20 g of coarse salt and sugar;
• 20 g mustard seeds.

Step by step cooking process

Recipe with steps:

Store the workpiece on a refrigerated shelf, present with boiled potatoes, vegetable salad and fried meat.

With milk mushrooms

Milk mushrooms are harmoniously combined with mushrooms in a crispy salted snack.

What ingredients are needed

Constituent components:

• equally milk mushrooms with mushrooms - 1.5 kg;
• refined oil - for pouring mushrooms in jars;
• 5 pieces. allspice in peas;
• 8 dill umbrellas with seeds;
• 1 l of filtered water for pouring + 4 l for boiling mushrooms;
• 1 bay leaf;
• 120 g of salt for pouring + 120 g for boiling;
• clove bud;
• 15 pcs. black pepper.

Step by step cooking process

recipe with step by step description process:

1. Clean mushrooms from needles, damaged areas and other debris.
2. Rinse the raw materials under running water, put in a bowl, add water and soak for 2 hours. Drain the liquid after the expiration date.
3. Bring 4 liters of water to a boil in a saucepan. Dissolve salt for cooking mushrooms in the liquid, add milk mushrooms, and after 15 minutes put mushrooms and boil for 10-12 minutes.
4. Pour water for brine into a container, add two types of pepper, bay leaf and cloves with salt. Boil the brine for 5 minutes, lower the dill umbrellas and remove the filling from the stove.
5. Throw the milk mushrooms with mushrooms into a colander, fish out the pepper with herbs from the brine and send it to a bowl.
6. Pour boiled mushrooms and pour them with brine. Place a smaller diameter lid on top and place a weight on it.
7. Leave the blank for 3 days in a cool place for salting, then distribute the mushrooms in clean sterile jars.

Pour the components with oil, close the jars with lids and put the workpiece in a cold cellar or refrigerator. You can try pickles after 30 days.

With horseradish

Hot salted mushrooms for the winter can be stored for 3-4 months due to the addition of a preservative to the recipe.

What ingredients are needed

You will need:

• mushrooms - 2 kg;
• garlic - 3 cloves;
• water from the filter - 1.2 l;
• grated horseradish root - 20 g;
• lemon acid - 2 g;
• coarse salt - 50 g;
• black peppercorns - 6 pcs.;
• 2 pcs. green horseradish leaves;
• 5 bay leaves.

Step by step cooking process

Step by step cooking method:

1. At 1.2 l drinking water fall asleep pepper with horseradish and bay leaves.
2. Put the saucepan with filling on a low fire, boil and boil for 5 minutes. Remove the brine from the stove and let it brew for 10 minutes.
3. Clean and wash mushrooms. Pour the product with water, sprinkle with salt and citric acid. Boil the mushrooms for 15 minutes, drain the liquid and discard the mushrooms in a colander so that the water is glass.
4. Arrange the mushrooms in sterile jars in layers, shifting with salt and finely chopped garlic.
5. Pour the brine through 2-3 layers of gauze and pour over the mushrooms, and put a sheet of horseradish on top.
6. Close the jars with plastic lids and store until the first sample in the cold for 10 days.

Serve a savory appetizer with air mashed potatoes, pickled onions, watering with fragrant oil.

With lemon peel

Additive to the workpiece lemon peel gives the dish a citrus zest.

What ingredients are needed

Products for cooking:

Step by step cooking process

Instructions for pickling mushrooms step by step:

1. Pour 600 ml of water into a container, put pepper with bay leaf and cloves.
2. Boil the brine for 5 minutes, add lemon acid and pour in the zest. After 2 minutes, add sugar and salt. Boil the filling until the crystals dissolve.
3. Pour peeled and washed mushrooms into the brine, boil for 10 minutes, stirring.
4. Catch the mushrooms with a slotted spoon, fill the jars with mushrooms and fill with marinade.
5. Cover the jars with lids and, after the workpiece has cooled, transfer the mushrooms to the cellar or put them on the refrigerator shelf.

Important! To prevent mold from appearing on the surface of the brine, you can pour a little oil into the composition before covering the jar with a lid.

Hot-salted mushrooms come out tasty and fragrant if you follow the tips:

Hot salted mushrooms for the winter retain the bright color of the mushroom pulp and the resinous forest aroma. The workpiece should not be overloaded with spices and seasonings, so as not to interrupt the pleasant taste of mushrooms. Preservation is stored in a refrigerator or a cold cellar, and you can extend the shelf life by adding vegetable oil, citric acid or zest.

Video about harvesting mushrooms in a hot way

The recipe for harvesting mushrooms in a hot way:

If the year is fruitful for mushrooms, then be sure to stock up on mushrooms for the winter. They can be frozen, dried, pickled or salted. Today we will talk about salting mushrooms, namely, the hot method of salting.

When harvested in a hot way, mushrooms can be eaten in a couple of days. At the same time, their appearance (shape and color) does not change. The only rule that is relevant for both hot and cold salting is preliminary soaking (a day or two) of mushrooms to remove mucous plaque.

Salting mushrooms in a hot way: recipes

Karelian way of hot pickling of mushrooms

After soaking, the peeled mushrooms are boiled for twenty minutes in water with a small amount of salt. During cooking, you need to stir regularly and carefully remove the foam from the broth;

Boiled mushrooms to remove excess moisture are thrown into a colander and cooled;

Then spread in layers in sterile jars. Layers of mushrooms are sprinkled with rock salt.

At the bottom of each jar, you can put spices, herbs, leaves and lavrushka. Banks are covered with plastic lids and stored in the refrigerator.

Onions are not added with this method of pickling, as it quickly turns sour, changing the taste of the mushroom preparation!

How to salt mushrooms in a hot way in Russian

Mushrooms are boiled for 10 minutes in salt water (50 g of salt per 1 liter), discarded and washed in a colander under running cold water;

Pickle -

Per liter of water, you need to lay 5 peas of allspice and black pepper, 5 pieces of cinnamon, bay and currant leaves, 2-3 things each and 2 cloves. Do not forget to put salt - 2 tbsp. l.;

As soon as the brine began to bubble, half-finished mushrooms are lowered into it and boiled for another ten minutes.

In a hot state, the mushrooms are laid out in jars prepared in advance and rolled up with metal lids. There are no special requirements for the place of storage of such a blank. And you can eat mushrooms immediately after the jars have cooled down.

This is how the British cook mushrooms in a hot way

In lightly salted water, mushrooms are blanched for about five minutes, then the liquid is drained, and the mushrooms are washed with cold water and cut into strips;

Pour red into the cooking container dry wine and olive oil (80 gr each), add salt (1 tsp), sugar (1 tbsp), onion rings and parsley (to taste), Dijon mustard (1 tsp);

When this mixture boils, mushrooms are lowered into it and boiled for another 5 minutes.

Spread the mushroom mass in a jar and put it in the refrigerator. After a couple of hours you can eat.

This method of salting mushrooms is not suitable for long-term storage!

Another hot pickling of mushrooms

Soak the mushrooms for one day, periodically draining the water and pouring fresh;

After pressing, the mushrooms are poured with cold water, salted (2 tablespoons of salt per 1 kg of mushrooms) and boiled over low heat for half an hour;

Then the brine is cooled and drained, and the mushrooms are seasoned with vegetable oil and chopped onions.

If desired, dill, garlic, currant leaves are added to the mushrooms.

After 2 days of storage in a cold place to use.

When housewives choose vegetables for home-made preparations for the winter, they try to take the best, most quality products. If we are talking about salting mushrooms, we recommend paying attention to mushrooms.

Salting mushrooms is also beneficial because they are done easily, quickly and without special preparation, using several methods. Learn how to make it cold, hot, dry, in English and in wine; for the winter in jars, in a saucepan under oppression and even in bottles. But first you should familiarize yourself with how to prepare mushrooms for salting. Photo and video recommendations will help in this.

Salting mushrooms: preparatory stage

Despite the fact that mushrooms belong to the genus lactic, they, unlike their fellow milk mushrooms, do not contain the bitterness of milky juice. Therefore, it is not necessary to soak them, like other milkers, before salting, especially when it comes to dry salting.

All preparation of mushrooms for conservation is as follows:

1. Sort, remove spoiled mushrooms.
2. Cut off the bottom of the leg.
3. Rinse under running water, remove adhering dirt and debris with a soft cloth or sponge.
4. Boil in salted water for 15 minutes from the moment of boiling.

After such preparation, you can start cooking: salt, marinate, fry, etc.

Important: if you salt mushrooms in a dry way, you cannot wash them, so choose mushrooms without significant contamination. You just need to wipe them with a soft cloth or paper towel.

If you are going to salt raw mushrooms, after washing, simply lay them out on a paper towel so that they dry completely.

Salt mushrooms in a cold way

To get crunchy mushrooms, choose this particular salting method. Crispy mushrooms are obtained precisely because they are salted raw. Cold salting is best done in a pan under oppression, and only then, if desired, transfer the mushrooms to storage in jars.

Advice: if you want salted mushrooms not to darken, you need to salt freshly picked mushrooms. The longer they are in contact with air, the more they oxidize and darken. But this will not affect the taste in any way.

Ingredients

Servings: - + 30

• mushrooms 3 kg
• Salt 150 g
• Garlic 5 teeth
• Bay leaf 15 pcs.
• black currant leaves 10 pieces.
• Allspice polka dots 25 pcs.

per serving

Calories: 18 kcal

Proteins: 1.9 g

Fats: 0.8 g

Carbohydrates: 0.9 g

30 minutes. Video recipe Print

Sort the prepared mushrooms (not boiled) again. For salting, try to choose mushrooms of approximately the same size so that by a certain date they are evenly salted.

Take a large enamel pot. In no case should it be stainless steel or aluminum, otherwise the juice secreted by the mushrooms during the salting process will react with the metal and form toxic substances. Put all the spices in the bottom of the pot. Cut the garlic cloves in half first.

Lay half of the mushrooms on top of the spices. Put them upside down. Sprinkle with half of the salt.

Cover the mushrooms with gauze and cover with a flat plate or lid, which is smaller in diameter than the pan, so that it fits freely inside and rests on the mushrooms. Set oppression: a water bottle or other heavy object will do.

Transfer the pot with mushrooms to a dark, cool place. Leave it there for 6 hours. During this time, the mushrooms will release juice and compact a little.

After 6 hours, remove the oppression, gauze and add the remaining mushrooms to the pan. Sprinkle them with salt, cover again, set oppression and keep in a cool place for two weeks. After this time, salted mushrooms can be eaten.

Important: gauze during the time that the mushrooms will be salted out, you need to change once every two days.



When the salted mushrooms are ready to eat, you can transfer them to storage in small sterilized jars, pour over the brine that was formed during the salting process, cover nylon lids and move to the basement. And you can store mushrooms in a saucepan.

Salt mushrooms in a hot way

This method of harvesting mushrooms takes a little more time, because the mushrooms must first be boiled. But the raw materials for seaming are laid out immediately on the banks, and as soon as the last blank is rolled up, you can forget about mushrooms until the moment when they can be eaten.

Time for preparing: 50 minutes

Servings: 20

• proteins - 2.3 g;
• fats - 0.9 g;
• carbohydrates - 1.1 g;
• calorie content - 22 kcal.

Ingredients

• mushrooms - 2 kg;
• salt - 150 g;
• horseradish root - 20 g;
• bay leaf - 5 pcs.;
• garlic - 3 cloves;
• black peppercorns - 6 pcs.;
• water - 1 l.

Cooking process

1. Prepare mushrooms for salting as described above. If the mushrooms are small, boil them for 10 minutes. The hot method is convenient in that you can use mushrooms of different calibers at the same time.
2. Peel the garlic and cut each clove into several small cubes.
3. Take sterilized dry jars, throw a couple of pieces of garlic on the bottom. Lay the mushrooms halfway, sprinkle with salt and put the garlic again.
4. Then fill the jars with mushrooms to the top and salt again. Of the total amount of salt, you should have 50 g.
5. Peel the horseradish root and cut it into small strips.
6. Now prepare the brine. Boil a liter of water, add salt, bay leaf, black pepper and chopped horseradish root. Optionally, you can add a few clove buds or a little apple cider vinegar. Boil the brine for about 10 minutes.
7. Cover the prepared brine with a lid and leave for an hour to infuse. Then put the pan back on the fire, bring the brine to a boil and immediately pour it over the mushrooms in the jars. This should be done through gauze or a strainer to strain the spices.
8. Close the pickles with nylon lids, wait until they cool completely and take them to the basement for storage.

Important:hot-cooked mushrooms can be eaten after 10 days.

Express salting of mushrooms in wine

If you want to quickly get a fragrant, tasty and unusual snack, the English way of salting mushrooms is what you need. in front of you step by step recipe, following which, you can easily get a great snack for dinner in just a couple of hours.

Time for preparing: 30 minutes

Servings: 10

Energy value of the product

• proteins - 2.3 g;
• fats - 8.5 g;
• carbohydrates - 2.9 g;
• calorie content - 102 kcal.

Ingredients

• mushrooms - 1 kg;
• red dry wine - 100 ml;
• olive oil - 100 ml;
• salt - 20 g;
• sugar - 20 g;
• Dijon mustard - 20 g;
• allspice-peas - 5 pcs.;
• onion - 100 g;
• bay leaf - 5 pcs.

Cooking process

1. Cut boiled mushrooms in advance into small pieces.
2. Peel the onion from the husk and cut into thin rings.
3. Take a saucepan or saucepan with a thick bottom. Put chopped onion in it, dividing it into rings, pour olive oil and wine. Salt, sprinkle with sugar and add the Dijon mustard to the saucepan.
4. Put the container on a slow fire. As soon as the marinade starts to boil, put mushrooms in it. Cook for about 5 minutes.
5. Put the mushrooms in a clean jar, put the same amount of bay leaves and allspice peas on the bottom. Pour in wine brine and let cool completely.
6. Then close the lids and send to the refrigerator. After 2 hours, the mushrooms will be ready to serve.

Dry salting of mushrooms for the winter

There is another way to pickle mushrooms for the winter as quickly and simply as possible - dry salting. Mushrooms for this need raw and, moreover, even unwashed. You just need to wipe them with a dry, soft cloth. Dry pickling mushrooms should be taken as clean as possible.

Important: never use iodized salt! It provokes fermentation of pickles, mushrooms will begin to turn sour or turn black.

Time for preparing: 30 minutes

Servings: 45

Energy value of the product

• proteins - 1.9;
• fats - 0.8;
• carbohydrates - 0.5;
• calories - 17.

Ingredients

• mushrooms - 5 kg;
• salt - 300 g.

Cooking process

1. Carefully sort the mushrooms, remove spoiled, wormy and too dirty mushrooms. Try to take mushrooms of approximately the same size for salting.
2. Wipe each mushroom with a soft cloth. If sand has accumulated between the plates under the cap, remove it with a brush.
3. Lay the mushrooms in a large enameled pan with caps up, sprinkling each row with salt. Cover with gauze, set oppression and leave in a cool place for 2 weeks, changing the gauze every 2-3 days.
4. Arrange in jars and cover with nylon lids for further storage. If desired, you can store mushrooms in the same pan as salted.

The dry method is good because the mushrooms are used raw, do not undergo heat treatment, which means they will retain all their useful qualities, and they will also be pleasantly crunchy when used.

How long such a seaming can be stored depends largely on how correctly you follow the recipe during the cooking process and observe the storage conditions. You need to keep salted mushrooms in a dark place, the air temperature in which does not exceed 12 degrees. Then dry-salted mushrooms can be stored for a whole year.

Important: in any case do not roll salted mushrooms and do not screw with metal caps. Use only kapron. After all, if air does not penetrate into the jars, the botulism stick can multiply inside.

Salt mushrooms in a bottle

Pickles prepared in this way are very convenient to store. Salt mushrooms in a bottle in much the same way as in a dry way, with a minimum set of ingredients. Only in this case will you need small mushrooms that can crawl into the bottleneck.

Important: use for pickling only glass bottles not plastic ones! Juice bottles are very convenient: they have a wider neck.

Time for preparing: 30 minutes

Servings: 2

Energy value of the product

• proteins - 1.9;
• fats - 0.8;
• carbohydrates - 0.5;
• calories - 17.

Ingredients

• mushrooms - 250 g;
• salt - 35 g.

Cooking process

1. Sort the mushrooms, leave only those mushrooms that will definitely crawl into the bottleneck. Also, be careful that the mushrooms are not wormy or spoiled.
2. Rinse the mushrooms under running water, spread them on a towel and leave for half an hour to dry completely.
3. Pour the salt into a small bowl. Roll each mushroom in it and put in a bottle.
4. When the bottle is filled to the top, pour the rest of the salt into it. Without closing the lid, transfer the bottle to a dark, cool place and leave for 2 weeks.
5. After that, check if the mushrooms are salted: a characteristic tart smell should come from them. Screw the bottle on with a cap, but not tightly and leave it to be stored in the basement.

There are many on the supermarket shelves canned mushrooms, but at home, preparations always turn out tasty and quickly. Having opened a jar of salted mushrooms, you can serve them to the table, sprinkled with chopped herbs and watered with sunflower oil.

You can also use them as an ingredient for different salads and other snacks. The main thing - remember that to get involved salted mushrooms not worth it for people with kidney or blood pressure problems, as well as for children under 6 years of age. Good luck with your preparations and bon appetit!

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Pickles from mushrooms - a real delicacy for royal table rich in vitamins and biologically valuable substances. This preparation for the winter breathes with the aromas of healing needles and delicious spices. There are 3 main ways to salt mushrooms at home - cold, hot and dry. Let's consider each in more detail.

A pickle made from strong young small-sized mushrooms grown in pine forest, turns out to be the best palatability and appearance. Such a preparation with delicate taste completely retains the shape of appetizing dense mushrooms. Spruce mushrooms with a finer texture have a more pronounced resinous aroma. They break more easily, and in salting their taste is a little sharper.

To salt saffron mushrooms, one should collect strong, not damaged, not wormy fruiting bodies and process them on the same day as the crop of bright red, greenish-copper, striped mushrooms is brought from the forest.

Preparing mushrooms for pickling

If wormy and spoiled specimens are still found among the harvested crop, they must be removed. The remaining mushrooms are carefully freed from lumps of forest soil, fallen needles, blades of grass and other contaminants.

Large fruiting bodies will need to be cut into 2 or 4 parts so that the pulp is probably salted. In the process of salting, the mushrooms must be placed under oppression, so that the cut mushrooms will naturally lose their shape. However, the taste is practically not affected.

The further method of processing depends on how to salt mushrooms mushrooms. If it is supposed to be salted in a cold or hot way, after cleaning they must be washed under running water. If dry salting is planned, it is not necessary to wash the mushrooms, just wipe it with a slightly damp cloth.

Cold pickling method

For strong mushrooms of small size, salting mushrooms in a cold way is especially good. With this variant of harvesting, the fruiting bodies are laid out in layers in a prepared container, sprinkled with spices and salt, and then pressed under pressure.

Remember that bricks, lime or dolomite stones and metal objects should not be used as oppression. Due to contact with brine, they can partially dissolve, which will lead to damage to the workpiece.

This is how glass jars are filled in which the pickle will be stored, or fruit bodies are first salted in an enamel pan, and then laid out in jars. Consider a more convenient "pan" method of salting mushrooms for the winter.

For a kilogram of selected fresh mushrooms you will need:

• table salt (not iodized) - 50 g (two tablespoons without top);
• garlic - 3 cloves;
• dill - a few branches;
• carnation - 4 inflorescences;
• horseradish - 1 sheet;
• oak leaves, currants, spruce and heather twigs.

Cooking:

1. Dry the washed, peeled fruit bodies on a towel, cut off the caps from the legs, leaving no more than 0.5 cm.
2. Prepare an enamel pot: wash thoroughly and dry at a high enough temperature to get rid of microorganisms (jars that will be used to store pickled mushrooms for the winter should undergo a similar procedure).
3. Pour a little salt on the bottom of the pan, cover with half a sheet of horseradish, oak leaves, currants, sprigs of spruce (this will additionally protect the workpiece from damage).
4. Sequentially lay out layers of mushrooms, sprinkling each with salt and spices. Lay the middle, as well as the topmost salted layer with leaves and needles, cover everything with the remaining half of the horseradish leaf. Place on top, wrapping with clean gauze, a plate or a wooden circle of a suitable size and load with oppression - a jar filled with water, or a heavy stone that does not dissolve in brine.
5. Leave the workpiece in a cool place at a temperature not lower than 0 ºC and not higher than 6 ºC for 2-3 weeks. During this time, the mushrooms will settle, release juice, salt and soak with spices. Then they can be laid out in prepared jars, closed with boiled lids (you should not use rolling lids for this type of workpiece) and put away for storage.

Happy owners of oak barrels salt mushrooms in a cold way and store them right in this container, proven for centuries.

Hot pickling method

The principle of layered laying, sprinkled with salt and spices, is preserved here. However, unlike the cold method, the fruiting bodies are not only pre-washed, but also boiled.

To hot pickle 1 kg of mushrooms, you will need:

• table salt - 50 g (two incomplete tablespoons);
• currant leaf - 6 pieces;
• bay leaf - 10 pieces;
• garlic - 3 cloves;
• allspice - 10 peas.

Cooking:

1. Boil the peeled washed mushrooms in boiling water for 3-5 minutes, removing the foam.
2. Throw in a colander, let the broth drain, and cool the fruiting bodies.
3. Put the mushrooms in layers in a suitable container, salt and sprinkle each level with spices.
4. From above, cover the mushrooms with a continuous layer of currant and cherry leaves with dill stalks (when mold appears, such a cover will protect the mushrooms from contact with it), then cover with gauze folded in half, and place a plate with oppression on top.
5. Keep in a dark ventilated place with a temperature of 4 to 6 ºC (the temperature should not fall below 0 ºC).

The main indicator of the quality of such a workpiece is the color of the brine. If it's tan, it's ok. Gray color is a sign of the development of molds and spoilage of pickles.

Salting mushrooms in a hot way is suitable for both medium-sized whole and large cut fruit bodies. At the same time, mushrooms can be tasted after 4-6 days.

Dry salting method

In this version of salting mushrooms at home, the taste and aroma of natural mushrooms are preserved to the maximum. The recipe for salting mushrooms in a dry way is extremely simple: you will need carefully peeled mushrooms, salt - about 50 g per kilogram of mushrooms and seasonings (you can do without them).

Fruit bodies, without washing, are placed with their hats up in a container for harvesting in layers, generously sprinkling salt with each new level. Spices are placed at the bottom and on top of all layers. Then it is traditionally covered with a wooden circle, a load is placed on top and the workpiece is placed in a cool place.

As it settles and salts out, fresh layers can be added from above, also sprinkling them with salt and, thus, salting mushrooms for the winter in several successive portions.

The term of readiness for the dry method of salting is from 2 to 3 weeks. It is necessary to store such salting without removing oppression.

Storage rules for salted mushrooms

With any salting method, prepared mushrooms are stored in a well-ventilated dark place at a temperature of +4 to +6°C. If it gets warmer, the mushrooms will start to sour and spoil.

Storage containers should be glass, enameled or oak. In this case, the brine should completely cover the salted mushrooms. When it evaporates, you can add cooled boiled water. In capacious enameled and oak containers, the workpiece is stored under oppression. To protect the mushrooms from dust, the container in which the mushrooms are salted can be covered with clean, double-folded gauze.

Under such conditions, the optimal shelf life of a salted workpiece is six months; this is more than enough for the entire winter season.

Redheads usually grow in large groups. In the mushroom season, connoisseurs of such "deposits" find them in quantities sufficient for abundant seasonal preparations. Knowing the right ways to pickle these delicious mushrooms, lucky pickers will be able to delight households and guests with delicious treats all winter long.

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 of popular salting and pickling recipes I will start with the classics. Classic technology versatile and simple, because it does not involve the use of water. Ryzhik salted in own juice while maintaining the original taste and aroma.

Ingredients

Servings: 10

• saffron mushrooms 1 kg
• salt 40 g

per serving

Calories: 17 kcal

Proteins: 1.9 g

Fats: 0.8 g

Carbohydrates: 2.7 g

45 min. Video recipe Print

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 there is little liquid, add a little chilled boiled water.

Roll up jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.

I don't think you've met before easy way salted 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 will turn out a good side dish for classic French meat.

How to salt mushrooms for the winter

The classic recipe is good because it provides ample opportunities for experimentation, but not every housewife 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

The hot technology for preparing 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.

How to cook:

1. Sort the mushrooms, send the wormy ones to the bin, and cut the large ones into pieces.
2. 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.
3. Throw the boiled mushrooms in a colander and cool until 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.
4. 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 do.
5. 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. Done right, mushrooms don't disappoint and make good company with fried potatoes or mashed potatoes. However, they are also good as a separate dish with the addition of chopped onions and vegetable oil.

cold way

Cold salting technology 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:

1. 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.
2. 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.
3. 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 their great benefits, 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. The high calcium content benefits people with arthritis.
• There is no cholesterol and fat in mushrooms, which is why they are recommended for diabetics. This mushroom product has also been used 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.

Mushrooms cause the greatest harm to the body when they are in the basket along with surprisingly similar inedible counterparts. At best, 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 home and restaurant food.

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

1. 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.
2. The storage of canned food deserves special attention. A cold-cooked delicacy is not friendly with high temperatures. It is better to store such preservation in a cellar or pantry, where it is not more than 10 degrees. Under such conditions, a salty dish will last up to two years.
3. 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.
4. 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.
5. 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.