An article about how to properly pickle mushrooms for the winter, with a detailed description of the two main methods of pickling mushrooms - cold and hot. In this article we will also tell you how to properly store salted mushrooms; there are several important nuances here.
Mostly lamellar mushrooms (milk mushrooms, honey mushrooms, etc.) are salted. When salting, they need not be separated by type. In some areas, champignons and tubular mushrooms (porcini, boletus, aspen, and moss mushrooms) are also salted.
Lamellar mushrooms are prepared in the same way as tubular mushrooms, with the only difference being that their stems are cut off, which are often not pickled at all. Some mushrooms are salted immediately (porcini, boletus, aspen, champignons); others (which when fresh produce bitter juice) after a rather long soaking in cold, slightly salted water: milk mushrooms and bitter mushrooms - 3-5 days, valui - 3-4 days, volushki - 2-3 days, podgrudki - 1-2 days and etc. Ryzhiki are usually not soaked or filled with salted water for 2-3 hours. Add salt to the water so that the mushrooms do not sour. Change it 2-3 times a day. It is better to boil volnushki, bitter mushrooms and other mushrooms with an abundance of bitter juice rather than soak them. They are salted with spices and roots, but saffron milk caps are salted without spices. The dishes prepared for pickling mushrooms (tubs, barrels, ceramic and enamel tanks, etc.) are scalded with boiling water or evaporated, in rural areas - more often with juniper branches. When the bitterness in the mushrooms completely or partially disappears, start pickling. There are two methods of pickling mushrooms: cold and hot.
Regardless of the salting method, mushrooms placed in containers are kept at room temperature (18-20 ° C) until a sour taste and characteristic aroma appear, after which they are stored in a cold place.
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Cold pickling
1:573Before salting milk mushrooms, milk mushrooms, russula and many other mushrooms using this method, spices are placed on the bottom of the dish - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and also, if desired, allspice, cloves, etc.
Mushrooms are placed on the spices, stems up, in layers 5-8 cm thick, each of which is sprinkled with salt. At home, take 3% of salt by weight of mushrooms or per 1 kg: for example, for mushrooms and russula - 50 g, saffron milk caps - 40 g, etc. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms.
The mushrooms are covered with a clean linen cloth on top, and then with a free-fitting lid (a wooden circle, an enamel lid with the handle down, etc.), on which a pressure is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone in clean gauze. Metal objects, bricks, limestone and easily collapsible stones should not be used for oppression.
After 2-3 days, the excess brine that appears is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the container is filled to the maximum extent.
If after 3-4 days no brine appears above the mushrooms, the pressure is increased.
Pickled mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.
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Cold salting can be carried out in a slightly different way:
2:639Mushrooms are placed on top of the spices with their caps up (not down) in a layer 8-10 cm thick (not 5-8), sprinkle it with salt, then the spices are laid again, and the mushrooms and salt are placed on them. So fill the entire container layer by layer.
After this, cold boiled water is poured into it, the container is covered with a wooden circle that fits into it, and oppression is placed on top. When the mushrooms have settled somewhat and are compressed, the container is filled with fresh mushrooms, sealed tightly and placed in an icebox, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms do not come out of the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, become moldy, and when frozen they become flabby, tasteless and quickly spoil.
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When salting cold
3:599saffron milk caps can be eaten after 10-12 days,
milk mushrooms - after 30-40,
volushki, bitters - no less than 40,
value - in 50-60 days.
Hot pickling of mushrooms
4:1447Hot salting is used when preparing many mushrooms for future use. (milk mushrooms, volushek, russula, saffron milk caps, valuev, etc.) , including this method is often salted porcini mushrooms, boletus, boletus and so on.
4:1829 4:9The stems of mushrooms that have been cleared of debris, soaked (in the presence of bitter milky juice), and washed are usually cut off (they are salted separately). Large caps, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire.
When the water boils, place the mushrooms in it and cook them, stirring gently to avoid burning.
During the boiling process, carefully remove the foam from the mushrooms with a slotted spoon, after which seasonings are added. For 1 kg of prepared mushrooms use: 2 tablespoons of salt, 2-3 bay leaves, 2-3 blackcurrant leaves, 4-5 cherry leaves, 3 black peppercorns, 3 clove buds and 5 g of dill.
4:1242 4:1252greenfinch boil, counting from the moment of boiling, for 5-8 minutes, milk mushrooms and podgruzdki - 5-10 minutes, porcini mushrooms, boletus, boletus - 20-30 minutes, mushrooms and russula - 10-15 minutes, honey mushrooms - 25-30 minutes , valui - 30-35 minutes, and saffron milk caps are only doused with boiling water 2-3 times.
The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. The cooked mushrooms are carefully transferred into a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. The brine should be no more than 1/5 of the mass of mushrooms. Mushrooms are ready for consumption after 40-45 days (valui - after 50-60 days).
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The hot method is also used in a slightly modified form. The mushrooms are boiled in salted water without spices, placed in a sieve, cooled by pouring cold water over them, and allowed to dry.
Then they are salted in the same way as with the cold method, that is, by placing mushrooms, seasonings (dill, blackcurrant leaves, garlic, pepper, etc.) and salt in a container in layers. Before salting, it is especially advisable to boil russula, greenfinches, green mushrooms and other mushrooms that have very brittle flesh, which after cooking becomes elastic and non-fragile.
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Storing salted mushrooms
5:1552Store salted mushrooms in a cool, well-ventilated area. It is best that the temperature there is maintained at 5-6 °C. It should not fall below 0 °C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 °C they will sour and spoil.
When storing salted mushrooms, you should regularly check whether they are covered with brine. Mushrooms should always be in brine, immersed in it, and not float. If the brine evaporates and becomes less than needed, add cooled boiled water to the bowl with mushrooms.
If mold appears, the circle and fabric are washed in hot, slightly salted water. Remove mold from the walls of the dishes with a clean cloth moistened with hot water.
Salted mushrooms are most often eaten as snacks. They are also used to prepare filling for pies, cold dishes, cooking mushroom pickles, soups. All these various dishes are very nutritious and tasty.
If you wash salted mushrooms in several waters or boil them in clean water or milk until the saltiness disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, solyankas, etc.
Mushroom season has arrived. The most common method of preparing mushrooms is pickling. You can salt all types of mushrooms that are edible: saffron milk caps, chanterelles, porcini mushrooms, honey mushrooms, boletus mushrooms, boletus mushrooms, etc.
Mushrooms are usually salted either in glass jars or in enamel containers; you can also use wooden barrels. It is not recommended to salt mushrooms in clay pots, since under the influence of salts the coating of the dishes can corrode and harmful substances will enter the mushrooms. For pickling, you need to choose strong, non-wormy mushrooms.
We have selected the three most common methods of pickling mushrooms:
1. Cold method of pickling mushrooms.
This method of pickling is well suited for those types of mushrooms that do not require pre-cooking, such as saffron milk caps, mushrooms, milk mushrooms, and russula. Soak peeled and well-washed mushrooms for 1-2 days in a large bowl in running water. You can also soak mushrooms in a solution of salted water. You need to prepare such a solution - 10 g of salt per 1 liter of water, add mushrooms to this solution, and leave in a cool room for 2 days. The solution should be changed twice a day. Then the mushrooms need to be washed with cold water and placed on the bottom of the prepared dish. At the bottom of wooden barrels or glass jars (depending on what kind of container you choose) you need to pour a layer of salt, place a bay leaf and chopped garlic. Place the mushrooms in a bowl with their caps down, sprinkle each layer of mushrooms with salt at the rate of 40-50 g of salt per 1 kg of mushrooms, you can add currant leaves, dill, and cumin for flavor. We lay the mushrooms in layers of about 6 cm. Cover the top of the jars with clean gauze, folded in half or just a clean cloth, put pressure on it and leave it for 1-2 days in a cool place. The mushrooms will gradually release juice and settle; fresh mushrooms should be placed on top of them and placed under pressure again. If after 3-4 days the brine does not appear, then you need to increase the pressure or add salt - 20 g per 1 liter of water. After a month and a half, the mushrooms will be ready to eat.
2. Hot method of pickling mushrooms.
First, you need to sort the mushrooms by variety, clean them from adhering debris and leaves. Then rinse well in cold water and cut off the lower part of the stem. Large mushrooms can be cut into pieces. The mushrooms are prepared.
Let's move on directly to the salting process. Pour water into the pan at the rate of half a liter per 1 kg of mushrooms, and add salt - 2 tablespoons per 1 kg of mushrooms. We wait until the water boils and throw the mushrooms in there. During cooking, you need to stir the mushrooms and periodically remove the foam. Add 3 peppercorns, 1 bay leaf to the water, you can add 2 blackcurrant leaves for flavor. After the water boils, porcini mushrooms, plantains, and boletus should be cooked for 20-25 minutes, valui for 15-20 minutes, and russula and boletus for 10 minutes.
When all the mushrooms have settled to the bottom of the pan and the brine has become transparent, this means that the mushrooms are ready. We lay them out and let them cool. After the mushrooms have cooled, put them in barrels or jars and pour brine into them, tightly closing the container. Mushrooms can be eaten after 45 days.
3. Dry method of pickling mushrooms
This salting method is only suitable for saffron milk caps and saffron saffron. There is no need to wash them, you just need to sort them out well, clean them, and wipe them with a damp cloth. Then carefully place them in rows in a tub or jar, sprinkling each layer with salt. Then you need to cover it with a clean cloth or gauze folded in half and put oppression on top. Gradually, juice will be released from the mushrooms, and this is how the mushrooms are gradually salted in their own juice. There is no need to add any seasonings so as not to spoil the natural taste of the mushrooms. The mushrooms will be ready in seven days.
Storing salted mushrooms
Mushrooms should be stored in a cool, dark room at a temperature of 0 to 6 degrees. You should not put them in the refrigerator, as they may freeze and lose their taste. Mushrooms should always be in brine. If it gradually disappears, then you need to add cool boiled water. To prevent mold from appearing, store mushrooms in a tightly sealed container in a dry place.
Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.
Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.
Is it possible to pickle mushrooms in plastic containers?
Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.
If there is no other option, pay attention to the markings on the bottom of the container.
If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.
Preparatory stage of salting
Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.
Sorting
Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.
Cleaning
Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.
Slicing
If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.
Soaking
Methods for pickling mushrooms
There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.
Quick salting
The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.
Boil them until tender, add salt to taste, use spices, garlic and add weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.
Hot method
The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.
As soon as the liquid boils, place the mushrooms in it.
Important! After 5 minutes, foam will appear that needs to be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.
Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.
Cold way
Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.
Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.
Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.
Important! Synthetic fabrics cannot be used.
Refrigerate the pickles, and within a few weeks you can enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just like in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.
This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.
In a barrel
Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.
After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.
Without vinegar
The recipe for making it without using vinegar is especially popular.
Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.
Pickling frozen mushrooms
There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.
For 3 kilograms of freezing, you will need 3 heaped tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.
After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.
Recipes for pickling mushrooms at home
It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.
Milk mushrooms
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
- 60 grams of salt;
- 4 cloves of garlic;
- 10 black peppercorns;
- and the same number of leaves from a currant bush;
- several dill umbrellas.
Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.
Saffron milk caps
To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.
Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.
Honey mushrooms
Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.
To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.
Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.
Oyster mushrooms
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
Butter
The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.
Chanterelles
It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.
Gobies
Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Pigs
Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.
Volnushki
Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.
Cowsheds
The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.
All that remains is to put the cowsheds in jars, fill them with brine and seal them.
Storing salted mushrooms
Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.
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:
- 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.
- 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.
- 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 it is not enough, 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 takes place 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.
You can prepare a wide variety of mushrooms for the winter, the main thing is that they are edible. Of course, they all differ in taste and aroma, so marinating and salting most often takes place using a special technology. There are also universal ways to prepare mushrooms for the winter, which are suitable for all their varieties at once. However, before pickling certain mushrooms, it is better to understand their characteristics, initial preparation, cooking time, frying, salting, etc.
Mushrooms for the winter can be pickled or pickled raw, pre-boiled or fried. For boiled and fresh mushrooms, special brines are used, but for fried ones, vegetable or butter is simply added. Along with the mushrooms, aromatic leaves, herbs, roots, garlic, etc. also get into the jars. For the brine, use the most ordinary water and add salt to it. If we are talking about a marinade, then sugar and vinegar are also added to these ingredients. Sometimes they add black and allspice peas to them.
Modern housewives most often place mushrooms for the winter in ordinary glass jars, where they are stored until needed. This simple method of preservation allows you to easily keep food fresh and tasty, regardless of the method of preparation. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.
In winter, prepared mushrooms make delicious hodgepodge and other first courses, salads, meat, fish, etc. They are also put in pies and pies, and added to porridges and sauces. At the same time, pickled or salted mushrooms themselves are an excellent appetizer for any meal.
This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. You can find the necessary ingredients not only in northern latitudes, so preparing the products will not be difficult. This cooking method is suitable for any edible mushrooms. During the pickling process, the mushrooms will release juice, which will rise above the lid - it should be removed.
Ingredients:
- 5 kg of mushrooms;
- 1 kg salt;
- 7 sprigs of juniper;
- 3 oak leaves;
- 3 leaves of horseradish;
- 15 cherry leaves;
- 15 currant leaves.
Cooking method:
- Place juniper leaves in a wooden bowl and pour boiling water over them.
- Cover the tub with a towel and leave for 30 minutes.
- Take the juniper out of the tub, drain the water, and in its place put some cherry, currant and horseradish leaves.
- Clean the mushrooms with a brush and place them in a tub in layers, alternating with leaves.
- Add a little salt to each layer.
- Fold the gauze into three layers and cover the dish with mushrooms. Pour all the remaining salt onto the cheesecloth.
- Place another similar piece of gauze on top of the salt, then cover everything with a lid and place a weight on top.
- Store the tub of mushrooms in a cool place for 2 months, then you can put the mushrooms in jars for longer storage.
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Many housewives prefer to can the mushrooms immediately raw, but it’s better to find a couple of minutes and boil the main ingredient of the dish. Firstly, this will make the mushrooms stronger, and secondly, it will definitely eliminate the possibility of poisoning. The recipe is suitable for any mushrooms. If you have mushrooms that contain bitterness, increase the cooking time to 30 minutes. We are talking about chanterelles, honey mushrooms, rubellas, etc.
Ingredients:
- 1 kg of mushrooms;
- 60 g salt;
- 2 stalks of dill;
- 2 horseradish leaves;
- 1 onion;
- 3 cloves of garlic.
Cooking method:
- Wash the mushrooms, dry and place in an enamel saucepan.
- Pour salted water over the mushrooms and cook until tender (depending on the variety - from 5 to 30 minutes).
- Remove the mushrooms from the pan and place in a colander, rinse with water and allow to drain.
- Grind the onion, garlic, dill and horseradish leaves.
- Place the mushrooms in jars, add salt, herbs, onions and garlic.
- Place under pressure for 6-8 days, then close the jars with lids and store in a cool place.
This recipe is relatively simple and ideal for marinating chanterelles. These mushrooms are quite unpretentious, so the process does not take much time. By the way, chanterelles are best eaten in pickled form - other methods of preparing them are significantly inferior to such a tasty winter dish.
Ingredients:
- 3.5 kg chanterelles;
- 3 tbsp. l. salt;
- 1 cup of sugar;
- ¾ cup vegetable oil;
- 2 bay leaves;
- 5 black peppercorns;
- 5 peas of allspice;
- 1 glass of vinegar.
Cooking method:
- Wash the mushrooms, cut into large pieces and boil for 20 minutes.
- Place the chanterelles in a colander and let the water drain.
- Boil water in a separate saucepan, add salt, sugar and bay leaves.
- Add both types of pepper, vegetable oil and vinegar.
- Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
- Place the mushrooms in clean jars, add marinade and sterilize for 10 minutes.
- Roll up the jars with lids, turn them upside down and wait until they cool completely.
This method of pickling is suitable for almost any mushroom, but it is the white ones that turn out to be the most delicious and aromatic. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice cooks will be pleased with the speed of preparation of this dish. Unlike many pickling options, this one does not require lengthy preparation and sterilization.
Ingredients:
- 2 kg of porcini mushrooms;
- 3 cloves of garlic;
- 3 ½ glasses of water;
- 3 sprigs of dill;
- 3 tbsp. l. salt;
- 3 tbsp. l. vinegar.
Cooking method:
- Sort the mushrooms, rinse under cold water and cut them into large pieces.
- Place the mushrooms in a saucepan with water and cook after boiling for 30 minutes.
- Add salt and vinegar, stir and boil a little more.
- Place peeled garlic cloves and dill into jars.
- Place mushrooms in jars, pour marinade over them, and roll up the lids.
Fried mushrooms for the winter will require a lot of time to prepare, but the end result will be a very tasty appetizer that will definitely come in handy during the cold season. Be sure to change the water for mushrooms during cooking so that all unwanted elements and mucus are removed from them. To get a more delicate taste of the dish, replace vegetable oil with butter. Fry small mushrooms whole, and cut large ones into several pieces.
Ingredients:
- 2 kg of mushrooms;
- 500 ml vegetable oil;
- 3 tsp. salt.
Cooking method:
- Place the mushrooms in a large saucepan, add salted water and leave for 3 hours.
- Change the water, cook the mushrooms for 15 minutes, then rinse.
- Change the water again and cook the mushrooms for another 10 minutes.
- Rinse the mushrooms and place them in a colander to drain.
- Heat a frying pan and place mushrooms on it, fry until the liquid has completely evaporated.
- Add oil and continue cooking for 30 minutes, constantly stirring the contents of the pan.
- Salt the mushrooms, fry a little more and place in sterilized jars.
- Pour the remaining oil in the pan into the jars.
- Sterilize jars of mushrooms in boiling water for 2 hours, then roll up the lids.
Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Bon appetit!
Mushrooms in jars are stored for several years, delighting all guests and household members with their piquant taste and forest aroma. With them, any dish becomes more interesting and rich, and the festive table is complemented by another amazing appetizer. Every caring housewife should know how to pickle mushrooms for the winter, so it’s time to listen to the advice of professionals and start preserving:
- Before cooking mushrooms, leave them in salted water for a couple of hours to remove all the mucus;
- To pickle mushrooms, it is best to use wooden dishes;
- When cooking mushrooms, do not forget to remove the foam;
- To fry mushrooms, use butter or ghee - this will make the dish more tender and flavorful. Nevertheless, mushrooms drenched in vegetable oil will also be quite tasty;
- Mushrooms should be boiled before salting so that they do not lose their shape during storage.
