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How to pickle different mushrooms using a hot method. Salted mushrooms - the subtleties of salting. How to pickle mushrooms using the dry method

You can pickle mushrooms for the winter using the dry, cold or hot method - it all depends on the type of mushrooms you have.

In our family, we prefer salted “tubular” individuals - boletus, boletus, boletus, boletus, boletus... Therefore - under a happy combination of various circumstances: weather, time, desire and, of course, luck - we prepare just them.

At the same time, you should know that mushrooms, as a perishable product, despite fatigue, must be processed on the day of assembly.


We need to look at each mushroom and check for worms. For preparations, select the strongest and youngest ones. Next, you will have to clean the mushrooms from forest debris (moss, pine needles...) and sand; if you come across any damaged parts, cut them out. For mushrooms such as boletus, remove the slimy film from the cap.

After you have sorted the mushrooms, you will also have to rinse them with cold water, changing it several times.
Then, those larger mushrooms can be cut into several parts, leaving the small ones whole.

It is important to know that in some mushrooms (such as boletus, boletus and boletus) the cut area quickly darkens - it oxidizes in air. To avoid this, after cleaning (or cutting), you need to immediately place them in slightly salted water - this way they will ultimately look more appetizing.


Next, boil the mushrooms in salted water. To do this, bring the water to a boil and add salt, and then put the prepared mushrooms in it. Do not worry if it seems that there is not enough liquid, because when heated, the mushrooms themselves will release juice - they will cook in it for about 20 minutes. The foam that appears must be removed from time to time with a slotted spoon.

If desired, for a better taste, you can add a couple of bay leaves and black peppercorns. As soon as the brine becomes transparent and the mushrooms themselves settle to the bottom, that’s it, this is a signal that they are ready. Place the mushrooms in a colander, draining some of the brine, and set aside for a while - let them cool.


For further salting of mushrooms, choose an enamel (glass, wooden) container: a saucepan is just right.
We line the bottom with dill umbrellas, horseradish and black currant leaves. Add a few cloves of coarsely chopped garlic. Next we transfer the cooled mushrooms with some of the brine, mixed with salt - the brine should completely cover the mushrooms. We cover the surface with scalded gauze, cover it with a circle and (already on it) place a weight (a clean stone, for example).

We leave this entire “structure” in the kitchen. After a few days, foam will appear; remove it periodically. The foam has stopped appearing - we move the pan to a cooler place to “add salt”.

As soon as autumn comes, we begin new pleasant worries: the so-called quiet hunt, or rather, the collection and preparation of mushrooms. You can prepare many dishes from them, but it is also important to preserve them for the winter. Pickling mushrooms is a great way.

How to properly pickle mushrooms for the winter

In our forests there are many different mushrooms with their own tastes and aromas. The main thing is to know for sure that they are edible, and then processing them will not be difficult. Among the methods of preparing mushrooms for the winter, hot and cold pickling are considered the most popular.

Hot salting

This recipe is a little complicated, but the taste of the mushrooms is so rich and rich that every minute of your time will be rewarded a hundredfold! You will need:

Hot salting can be used for any mushrooms

  • 1 kg of any medium-sized mushrooms;
  • salt;
  • dill umbrellas;
  • 3–4 cloves of garlic;
  • currant leaves;
  • 2–4 bay leaves;
  • vinegar.

As you can see, the list of products does not indicate their exact quantity. Pickling mushrooms, especially hot, is a good reason to experiment with the taste of the finished dish: different ratios of seasonings and herbs add their own specific notes. The main thing is that the currant leaves and dill umbrellas are green and not withered (although dry ones are also good, but they have little aromatic juices). And one more thing: it is better to use whole bay leaves rather than ground ones.

  1. Place the mushrooms in a deep bowl, fill completely with cold water and add 10–20 ml of vinegar. Leave for 20 minutes. Thanks to this, the mushrooms will be washed off better.

    Soak the mushrooms in water and vinegar to make them easier to clean.

  2. Now start washing the mushrooms. Gently wipe each of them with the hard side of a new dish sponge. After all the mushrooms have been washed, fill them with fresh cold water and place on the stove.
  3. Peel the garlic cloves, rinse the currant leaves and add to the mushrooms. Send bay leaves and dill umbrellas there. Turn on the heat under the pan.

    Add herbs and spices to the mushrooms, then turn on the heat

  4. When the water gets hot, add salt. You won’t need much, because the main salting process will take place in the jars. Now 3 level tablespoons per 1 kg of mushrooms will be enough.
  5. Once the water boils, adjust the heat to medium and cook the mushrooms for 20 minutes. Meanwhile, prepare the jars: sterilize them and put a dill umbrella in each.
  6. Place several mushrooms in each jar, add 1 tsp. salt without top.

    Fill the jar, alternating mushrooms and herbs with spices, sprinkling each layer with salt

  7. Fill the jar this way, alternating a layer of mushrooms and salt. After this, strain the broth in which the mushrooms were cooked and pour it over the contents of the jars.
  8. Soak the nylon lids in boiling water for 10 minutes and close the jars with them. Once the mushrooms have cooled, place them in the refrigerator or other cool place out of direct sunlight.

    Jars of hot-salted mushrooms can be closed not only with nylon, but also with iron lids

Cold salting

This method is easier than the previous one, but will take more time. In addition, for cooking you can use not only jars, but also other containers: plastic containers, buckets, wooden tubs, pans.

Please note that mushrooms that do not require cooking are suitable for cold pickling:

  • oyster mushrooms;
  • Champignon;
  • saffron milk caps;
  • white;
  • boletus;
  • milk mushrooms

For the rest, it is better to use the hot salting method.

You will need:

  • 1 kg of milk mushrooms;
  • 40 g currant leaves;
  • 50 g horseradish roots;
  • 70 g dill umbrellas;
  • 10 cloves of garlic;
  • 5 g peppercorns;
  • 60–70 g salt.

Prepare your food and suitable utensils and get started.

Note! Lamellar mushrooms, which include milk mushrooms, are often bitter. To avoid this, soak the mushrooms in cold water for a day. The fluid needs to be changed every 3-4 hours.

  1. Wash the milk mushrooms, cut off their stems, and carefully wipe off any dirt from the caps with a brush. Rinse again under running water. Place in a container and leave to soak.

    Clean and wash mushrooms thoroughly before pickling.

  2. After the mushrooms are soaked, start pickling. Place currant leaves, dill umbrellas, garlic and chopped horseradish roots at the bottom of the container. Rub the mushrooms with salt and place them in a layer on top of the greens. Sprinkle with peppercorns and add a little more horseradish. Thus, stack all products in layers. When there is very little space left in the dish, cover the mushrooms with fresh horseradish leaves.
  3. Lay gauze or a clean white cloth folded several times over the horseradish leaves, apply pressure and leave for 1–2 days. During this time, the mushrooms will release juice. If it is very little, increase the oppression weight.

    Any heavy thing can be used as oppression

  4. So the mushrooms should stand in a cool place for 1–1.5 months. They will settle, in which case you can add fresh ones. And after this time, the pickled mushrooms can be served.

    Crispy, aromatic mushrooms will be ready in a month

By the way, if the mushrooms end up being saltier than you need, soak them in cold water before serving for about 1-2 hours. It is enough to change the water several times during this time, and the taste will become as desired.

Video recipe: hot method of pickling mushrooms

Video recipe: how to cold pickle mushrooms

Salted mushrooms are one of the most popular dishes in winter, both for holidays and for everyday life. Now you have two more recipes for preparing the gifts of autumn in your culinary repertoire. We hope that cold and hot pickled mushrooms will take their rightful place on your table. Bon appetit!

Hello, dear mushroom pickers! The fertile time has come, when warm rains trigger the growth of mycelium and you can go on a quiet hunt. And having collected full baskets of nature’s gifts, you have to quickly decide how to preserve the “catch” for the winter. This is where mushroom pickling recipes come in handy!

I used to pickle mushrooms more, but after trying my friend’s pickles, I realized that I had missed a lot in my life. Indeed, when salted, 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 pickling recipes!

It is worth noting that almost all types of mushrooms are suitable for preservation. Gourmets prefer to take exclusively lamellar varieties (milk mushrooms, milk mushrooms, honey mushrooms, valui, russula), although true lovers also harvest tubular varieties (boletus, white).

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

Stages of preparing mushrooms for pickling

So how to pickle a valuable forest product without spoiling 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 the product. That is, you will 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. Another option is to go to the market and buy raw materials there, but this is not so interesting!

As I already said, lamellar species are best suited for pickling, but if they are not available, all will do, since choosing the ideal mushrooms can be difficult.

Sorting

Next, the raw materials need to be sorted, preferably by variety - honey mushrooms to honey mushrooms, boletus to boletus, chanterelle to chanterelle. Some picky mushroom pickers throw everything into one pile. The main thing is that their taste is not very different.

But I still advise you to spend a little time and do everything honestly, separating the varieties and types of mushrooms. It is especially important to separate the raw materials according to the salting method. So, you can salt saffron milk caps and russula using the dry method. Belyanki, white, volnushki, podgrudki, russula, valui and violin are cold, and the rest are hot.

Cleaning

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

The easiest way to clean russula and saffron milk caps is simply to wipe them with a damp cloth or brush them. In rare cases, the product is washed under running water, but then thoroughly dried.

The remaining 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.

The dirty stems of the mushrooms are cut off, in some varieties up to half the length.

Slicing mushrooms

Some types of mushrooms are distinguished by a large amount of easily oxidized substances (champignons, saffron milk caps, boletuses, 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 the mushrooms into it.


Soaking

Many varieties need to be soaked before salting, and the duration of such preparation varies. Eg:

  • for valuable species (champignon, white, boletus, oak, boletus) - night;
  • for volushka, russula, milk mushrooms about 5 hours;
  • violins, black milk mushrooms, valui, bitter mushrooms, 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 change the water regularly, 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 soak it in salted water (3% salt of the total volume) for 3-4 hours, and then use clean water for the remaining time.

Methods for pickling mushrooms

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

Hot pickling of mushrooms - recipes

The hot salting method involves heating the raw materials. There are two application options. In both cases, the composition is approximately the same - mushrooms, salt at the rate of 40-50 grams for each kilogram, horseradish, garlic, dill, tarragon, onion.

Recipe No. 1

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

Next, they are caught with a slotted spoon, washed with cold water, allowed to drain, and placed in a prepared container, sprinkled with salt and spices. A weight is placed on top to prevent the product from floating. The delicacy will be ready in about a week.

Recipe No. 2

Suitable for boletus, oak, boletus, moss mushroom, white mushroom, honey mushroom. They are boiled in salted water at the rate of 45 grams of salt and a glass of water for each kilogram of raw material. I will add that initially the marinade should only slightly cover the product, since the mushrooms will soon release their juice abundantly.

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

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

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Cold pickling of mushrooms

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

  • soak the mushrooms according to their type (you don’t have to soak the mushrooms, but simply wipe them);
  • take a glass, enamel or wooden container with a large neck so that it is convenient to place pressure;
  • wash it, clean it;
  • Pour salt onto the bottom, place cherry, currant, horseradish leaves and dill inflorescences on top;
  • Place the mushrooms in the first layer with their caps down, then add salt (at the rate of 40 grams per kg of raw materials), spices (peppercorns, garlic, bay leaves), place another layer;
  • arrange all the raw materials in this way;
  • Place another layer of salt and the remaining leaves on top;
  • cover everything with clean cloth;
  • cover with a plate or wooden circle;
  • Place a pressure on top - a special disk, a jar filled with water, so that the mushrooms do not float, but also do not crush too much. More details about this salting method are described in the video.

If all steps are followed correctly, after a couple of days the mushrooms will release juice and the brine will cover them. If there is not enough liquid, you need to either increase the load or add a little boiled water.

The pickles will be ready for use only after 1.5-2 months; keep the container in the cold.


Dry pickling of mushrooms

The dry salting method is suitable only for russula and saffron milk caps, 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 will be able to eat such pickles in just 1-1.5 weeks!

  • Saffron milk caps or russula should be cleaned, wiped with a cloth to remove dirt, and if you still have to wash them, it is important to dry everything well in a colander and towel;
  • Next, the raw materials are placed in jars or ceramic dishes with the caps down, sprinkling the layers with salt at the rate of 40 grams per kilogram of product;
  • The top of the container is pressed down with a light weight, after three to four days the juice is released and, if desired, you can add a new portion of mushrooms. By the way, the beauty of this method is that you can add new portions of russula or saffron milk caps to one container all season long until it is completely filled.

Recipes for pickling different types of mushrooms

Each housewife has her own secret recipes for pickling mushrooms for the winter; I offer several interesting options, taking into account the variety.

How to pickle milk mushrooms

Pickling milk mushrooms is quite popular, since with this method of preparation the product is very juicy, meaty, and crispy. There are two ways to close raw materials - cold and hot.

How to pickle milk mushrooms in a hot way

When hot salting, milk mushrooms do not need to be soaked. The product is simply boiled for 20-25 minutes, and then washed under running water and strained using 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. for every kilogram of product. If desired, you can add spices - dill, garlic, horseradish leaves. In just a week, the pickles will be ready to be tasted.

How to pickle milk mushrooms cold - step-by-step recipe

Salting consists of the following points:

  • soak the raw materials until clean water, changing the water periodically;
  • 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), place currant leaves, horseradish, cherries, and dill rosettes on top;
  • then lay out a layer of milk mushrooms 6-10 cm thick;
  • on top - part of the salt from the total volume;
  • again a new layer of fungus, and again salt;
  • this is how the entire product is laid out;
  • the top is again sprinkled with leaves of fragrant plants;
  • Next, a plate or wooden circle is placed, wrapped in gauze, and pressure is applied to it.

How to pickle boletus mushrooms

Boletus mushrooms are salted cold and hot. And if the first, in fact, is no different from what was told 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, skimming off the foam;
  • Then drain in a colander, cool, and place in sterile jars along with the spices;
  • Each layer of mushrooms is sprinkled with 1 tbsp. salt;
  • When all the boletus mushrooms have been distributed, the containers should be filled up to the neck with filtered and boiled solution in which the mushrooms were boiled;
  • Next, the jars just need to be rolled up, wrapped and allowed to cool slowly, then transferred to the cold. In this way, boletus mushrooms will be ready in 1.5 months.

Pickling oil

I just love pickled butter, but I only recently learned how to salt them. It turns out that these mushrooms turn out very tasty when salted.

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 umbels or seeds, several currant leaves.

  • The butter is cleaned, washed, boiled for 20-30 minutes in salted water, and drained in a colander;
  • Salt is placed in an enamel bowl, a layer of oil is placed on top of the caps, spices, salt again and a new layer of the same. All the mushrooms are laid out in this way, and on top there is a flat plate and a squeeze 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 release their juice, they are laid out in these containers and filled with brine so that it completely covers the product. You can also pour a little vegetable oil on top for better storage. And after a couple of weeks in the cold, the pickle will be ready!


Salting the tremors

You can pickle volushki either cold or hot.

Here the cold option is just more interesting, with it:

  • you should take 7 kilograms of volushki, 200 gr. salt, 12 gr. citric acid, 50 gr. dill seeds, 20 gr. caraway seeds, a couple of cabbage leaves;
  • you need to soak the raw materials in salted and acidified water for three days, periodically changing the liquid;
  • combine salt with seasonings;
  • place the trumpets in a tub or other container, caps down, in layers of about 6 cm, sprinkling with salt and seeds;
  • Place a cabbage leaf on top so that it covers the entire area;
  • press down with a disk and a weight;
  • leave in the cold for a month or two.

Storing salted mushrooms

It’s not enough to know how to make salted mushrooms correctly; you also need to know how to store and use them.

  • So, pickles need to be kept at a temperature of 0 to 6 degrees Celsius. When frozen, the product begins to crumble, and when heated, the fermentation process starts and the product 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. To avoid this, salted boiled water can be added to the container as needed;
  • When mold appears, the fabric covering the pickle is changed, and the pressure is washed, after removing all traces of mold with a dry, clean cloth;
  • Well, before cooking, salted mushrooms should be washed with clean water to remove excess salt; some varieties should even be soaked.

Recipes for pickling 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 the pickles to the delight of your family and friends. I wish you a successful “silent hunt”, and look for new recipes and tips on our blog!

Mushrooms are considered a delicacy now. They were loved in the old days too. Our great-grandmothers salted mushrooms, and this was a common thing for them. There are many recipes for pickling mushrooms. And they are all based on the preservative effect of table salt.

You can salt all edible mushrooms, but it is still better to take lamellar mushrooms for this purpose, because tubular mushrooms become flabby and not very attractive when salted. But if porcini mushrooms, aspen mushrooms or boletus mushrooms are salted, then only young individuals are chosen.

You can pickle mushrooms using hot or cold methods, with or without spices. In any case, a fermentation process occurs, similar to sauerkraut, when the resulting lactic acid prevents the development of pathogenic bacteria. But be sure to have free access to air. This is why an important condition for pickling mushrooms is that all containers cannot be tightly sealed. They covered it with a cloth and a wooden circle, put a clean oppression on it - and that’s it, that’s enough. Moreover, it is preferable to salt in a wooden tub than in an enamel bucket. But this is who already has what.

After a month or two, when the fermentation and pickling process is over, you can safely transfer the prepared mushrooms into glass jars and seal.

Preparing mushrooms for pickling

Immediately after picking, mushrooms should be sorted by type and size, peeled, washed, and problem areas should be cut out. Those mushrooms that contain substances that darken when exposed to air, losing their attractive appearance, should be immediately cleaned and placed in salted or acidified water with citric acid. These are boletus, saffron milk caps, boletus mushrooms, and boletus mushrooms.

You can immediately put the peeled mushrooms in hot water, where they will be boiled, and do this in portions. The water level should not be high, because the mushrooms release juice during cooking.

There are cold, hot and dry methods for pickling mushrooms.

Cold method of pickling mushrooms

It is suitable for mushrooms that produce milky juice and an unpleasant odor when fresh. By soaking such mushrooms for about 2 days in water or boiling them, you can get rid of everything unpleasant. Fill the prepared mushrooms with salted water at the rate of 1 liter per 5 kg of mushrooms, cover with a cloth, a wooden circle and place a weight on top. Then place the container in a cool place and keep it there for 1-3 days, changing the water every day.

Then rinse the mushrooms, transfer them to prepared containers - jars, buckets, pans or wooden barrels - in layers of 5-6 cm, sprinkling with salt. The amount of salt depends on the storage temperature: 5 degrees – 50 grams of salt per 1 kg of mushrooms, above 5 degrees – 100 grams of salt per 1 kg of mushrooms.

To give salted mushrooms a spicy taste and aroma, add bay leaf, garlic, allspice, currant leaf, and dill along with salt.

Now pour cold water over the mushrooms, cover with a cloth, a wooden circle and a weight. After a while, the mushrooms will settle to the bottom, but the top layer of mushrooms must be covered with brine, otherwise they will spoil.

Lamellar mushrooms without milky juice do not need to be soaked. They are salted immediately after collection.

In about five weeks, the delicious dish will be ready. This is on average, but saffron milk caps can be eaten after 5 days, milk mushrooms - after 30 days, white mushrooms and volushki - after 40 days, and valui - even more, they require 50 days.

Hot pickling of mushrooms

Hot salting cooks mushrooms much faster. Just before salting, either scald the mushrooms with boiling water or cook in salted water for 25-30 minutes. Then rinse them with cold water and let them drain. Please note that each new portion of mushrooms should be boiled in fresh water, and the already used water should be discarded.

For 1 kg of boiled mushrooms take:

2 tbsp. tablespoons of salt, 4 bay leaves, 5 allspice peas, 3 cloves, 5 g of dill and 2 black currant leaves;
5 tbsp. spoons of salt, 2 onions, 15 g of dill and 10 g of citric acid;
2 tbsp. spoons of salt, 5 allspice peas and 7 black peppercorns, ground red pepper - on the tip of a knife, 2-3 black currant leaves, 20 g of dill.

With this salting, the mushrooms will be ready in 2-3 weeks.

Dry pickling of mushrooms

This method is quite simple and fast. Mushrooms with a sweetish taste are suitable, namely saffron milk caps, svinushki, smoothies and some types of russula.

Peel the mushrooms, cut off the stems and caps, place them in a bowl, sprinkle with salt, cover with a cloth, a wooden circle and put pressure on them. When salted, the mushrooms will release juice and settle. You can add fresh portions of mushrooms to them until the dishes are full. You will be able to eat such mushrooms in 30-35 days.

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September is rich in various mushrooms; they grow especially well in oak and birch forests. Experienced mushroom pickers can collect several buckets during this period. What to do with them now? From two to three kilograms you can prepare several dishes, for example, soup, julienne, fry potatoes with mushrooms. And where do the rest go?

The right solution would be pickling and salting for the winter. We have already talked about pickling, now we will tell you how to salt them at home.

You can often see mushroom pickers abandoning their cars along the highways, and not far from them city residents scurry about in search of mushrooms. They apparently are not aware that such gifts of the forest have absorbed toxins and heavy metals that have accumulated from exhaust gases. Yes, salted mushrooms will eventually contain the entire periodic table.

So you need to remember three basic rules:

  1. Look for mushrooms at least a kilometer away from the roadway. Console yourself that such a walk will have a good effect on your health. After all, you breathe the purest air.
  2. Arrive at the forest by 5 a.m., not by lunchtime. Those collected in the morning have the best qualities: they are tight, crunchy and store better.
  3. Don't take huge oversized ones. They are already old and tasteless, in addition, they are often wormy. Look for tiny russula or a family of little mushrooms.

Preparing mushrooms for pickling

There are ways to pickle mushrooms at home. All three types are suitable for storage in jars: hot pickling; cold salting; dry salting.

These methods differ from each other in the cooking time. Each mushroom family has its own preferred type of pickling. But more on that later. Now we will cover the issue of sorting and preparing mushrooms for pickling.

All the gifts of nature are poured into the bath and are filled with water until they are hidden from view. This procedure will clear them of stuck leaves and forest debris. After this, you can immediately begin sorting and rejecting.

Disassemble mushrooms by type it is necessary, since the cooking time is different for everyone. Plus, some require extra soaking, while others don't need it at all.

It is necessary to keep in water for up to 5 days with its change such varieties as milk mushrooms, volnushki and podgrudki. We put saffron milk caps, white mushrooms and russula into a separate container - they do not need to be soaked. Remove the skin from the butter caps. The legs of boletus and boletus are cleaned so that they become light.

Sorting is also necessary to ensure that poisonous ones, which are excellent at camouflage, do not fall into the ranks of edible ones. And checked for wormholes, sometimes even very small ones become unusable.

Hot pickling of mushrooms

This method is ideal for pickling in jars. Any variety can be hot preserved. This method is quick to prepare; within a month they are ready for tasting. The downside is the lack of crunch and long shelf life of mushrooms, which distinguishes cold canning.

Prepared mushrooms - washed and soaked - should be weighed before cooking to determine the amount of salt. For every kilogram of mushrooms you will need two tablespoons.

Filled with water, cook for 30 minutes. Milk mushrooms are boiled for 45 minutes. Foam will form during cooking and must be removed. Then drain in a colander and leave until cool. During this time, we prepare the jars, it’s better to take five-liter jars, it’s convenient to put a load on them.

Place a layer of spices at the bottom of the sterilized jar. They are chosen according to taste. This could be bay leaf, garlic, umbrella dill. After them add a layer of mushrooms, sprinkle with salt, then spices again follow and repeat until the mushrooms run out.

This is all filled with brine, which is obtained by boiling mushrooms and placing pressure on top so that all the mushrooms are in the brine. After this, we put them in the cold for two weeks. They are then transferred to smaller jars.

Cold pickling of mushrooms

This method requires the mushrooms to sit longer before serving. For example, white milk mushrooms will be ready only 1.5 months after salting. But this method allows you to get crispy mushrooms. He does not require heat treatment However, mushrooms need to be soaked before salting with frequent changes of water.

The method involves placing mushrooms in a clean container in layers, interspersing with seasonings, for example, adding allspice and black peppers, bay leaves, cut along a clove of garlic.

Each mushroom layer covered with salt. You need to take two tablespoons per kilogram. Of course, before pickling, mushrooms need to be weighed.

Then there are spices, on which a weight is placed, it is needed to create juice. In this case, you should monitor the release of juice; if there is little of it, then the pressure should be increased. Mushrooms put in the cold for 1.5 months, if space allows, they can be reported.

Pickling mushrooms: dry method

This method is very simple and fast, however, not all mushrooms are suitable for it. Those that are not soaked are selected. This method is called that because the mushrooms are not even washed. Usually this method suitable for russula, you need to remove the peel from the caps with a knife, clean it a little and you can salt it.

All of the listed seasonings are suitable for this method. Mushrooms are also laid out in layers in a jar or wide dish, which scalded with boiling water for disinfection. Each row is sprinkled with salt.

This method requires more salt. Take 3-4 tablespoons per kilogram. A weight is placed on top to allow the mushrooms to release juice. After just two weeks, you can try dry-salted russula or saffron milk caps. These varieties of mushrooms can be placed under pressure as they arrive.

Recipe for pickling mushrooms with garlic for the winter

This recipe is good for little ones. They are especially good on a holiday table with garlic. Based on this recipe for pickling, you should stock up on:

For pickling at home First the mushrooms are washed, then soak if necessary. Remove excess water and allow it to drain in a colander. The jar is sterilized and dried.

Greens need to be rinsed, garlic cut lengthwise into slices. First, lay out a layer of greens, a dill umbrella, horseradish leaves, and currant leaves. Then the mushrooms are placed with their caps up, then salt is added, dill and chopped garlic are used.

Jar filled in layers mushrooms and spices. A weight is placed on top and the jar is sent into the cold for half a month. Then the mushrooms are laid out in small jars, poured with vegetable oil on top and covered with nylon lids.

Pickling porcini mushrooms at home

To do this you will need:

To pickle porcini mushrooms for the winter at home using a hot method, first clean, wash, if large, then cut into pieces. Chop the garlic into plates.

Dissolve salt in a saucepan and place white cook for 15 minutes, during this time we remove the foam. Then add spices and leave to cook for another seven minutes.

Place dill and a few cloves of garlic at the bottom of a sterilized jar. Then add the white ones, sprinkle each layer with garlic. After that pour brine into a jar and roll it up. The mushrooms will be ready in two weeks.

Recipe for pickling milk mushrooms for the winter

To do this you will need the following ingredients:

Milk mushrooms first sorted, cleaned, washed. Soak for three days before salting, change the water to clean water in the morning and evening. After this time, the finished milk mushrooms are placed in a container with their caps down, sprinkling the layers with salt and spices.

Place a heavy weight on top and put in the refrigerator for 30 days. After this time, we take out the pickling and put it into sterilized small jars, with the bottom of each filled with a small amount of salt.

Then the milk mushrooms are transferred and filled with brine, pour vegetable oil on top or sprinkle with salt. After this, the jars are closed with lids and placed in the cold.

For this recipe we will need: saffron milk caps - 1 kilogram; salt - three tablespoons; garlic - 5 cloves.

From mushrooms cut off the legs, only the caps are salted. They are washed well and poured with boiling water. Close the lid and let stand for three minutes. Drain the water through a colander and let it drain properly.

Next, add salt and add the garlic cut into slices. Mix the saffron milk caps thoroughly and leave for 30 minutes. We prepare half-liter jars and sterilize them. We place the mushrooms tightly in them, sprinkle with salt and cover with lids. Storage occurs in cold conditions.

The subtleties of pickling mushrooms at home

It is believed that the most delicious salted mushrooms are lamellar ones, such as milk mushrooms, volushki, russula, honey mushrooms, etc. The ideal ratio of mushrooms and salt for the dry salting method is 40 grams of salt per 1 kg.

For the hot and cold salting method, the best salt ratio is: approx. 4% by weight of mushrooms. When pickling mushrooms coldly in hot weather, they are first blanched. That is, soaked gifts of nature in a colander are dipped in boiling water for 4 minutes, after which they are immediately washed in cold water, cooled and salted.

Pre-blanching eliminates the risk of mushrooms turning sour; in 7–10 days they will be ready. With the hot salting method for the winter, they cook in several stages. The water is drained each time and clean is poured in, so they will not be bitter and will not darken.

Tara is chosen glass or enamel with a wide neck for easy installation of cargo. The ideal option would be barrels or tubs made of deciduous trees, and spruce trees would also be suitable.

After salting wooden containers are soaked in cold water for 15 days, with the water changed every three days. After this, the containers are steamed with the addition of soda ash, which is taken at the rate of 50 grams per 10 liters of water, or juniper.

Storing salted mushrooms in winter is carried out at a temperature from 0 to +4 degrees. Thus, pickling mushrooms is an excellent way to prepare nature’s gifts for the winter, along with pickling. Healthy and tasty, they will decorate any table.