The mushroom season is coming and with it comes the troubles of avid mushroom pickers. Pickling mushrooms in jars for the winter is best suited for lovers of quiet hunting, city dwellers who cannot stop without collecting a ton or two of mushrooms of all kinds over the summer.

Yes, you shouldn’t laugh, many people go for mushrooms with baskets or buckets, and I know some mushroom pickers who go to the forest directly on a horse and cart and do not come home until this cart is full. But this is in the village, here everything is on a grand scale, and then we sit for days, sorting and soaking mushrooms. After all, you don’t just need to pickle them deliciously, or first you need to assemble them correctly, then prepare them, and only after that look for recipes.

Rules for collecting and preparing mushrooms for pickling

Very often I see a picture when I approach a city, cars are parked along the roads, and residents of the metropolis are scurrying around the forest belt in search of mushroom spots. And they don’t know that mushrooms are the strongest absorbers of all the heavy metals and toxins that accumulate on the roads from exhaust gases. Imagine what kind of mushrooms can be pickled with such a set of chemicals.

1. The most important rule when picking mushrooms is to look for mushroom places no less than a kilometer from the road. Difficult? But health is more important.
2. Another rule is that you need to go for mushrooms at five o’clock in the morning, but not after lunch. In the morning, picked mushrooms are crunchy, firm and store better.
3. The third rule - don’t be greedy, don’t take a big egg with a huge hat, most likely it’s already very old and you can see wormholes in the cut. It is better to look for a family of young honey mushrooms or tiny russula.

How to prepare mushrooms for pickling

First, about the methods of pickling, there are three of them and all of them are suitable for pickling mushrooms in jars:

• Hot way
• Cold way
• Dry pickling

These methods differ in the duration of preparation and are not equally suitable for all types of mushrooms. But more on that below. Now I want to talk about why it is important to sort mushrooms and how to prepare them for pickling.

Usually in the forest we tear everything into one basket, rejoicing at the good mushroom season. My son has been a big fan of picking mushrooms since childhood, and that’s why I often have to take mushrooms apart in baths, because it’s most convenient to wash and sort mushrooms in a large bathtub outside.

I always do this with mushrooms: I pour them all together into a large cast-iron bath, I have it in my yard specially, and fill it with water so that all my mushrooms are completely hidden, at the same time dried leaves, needles and any debris come off from them.

Immediately I begin to reject and sort the mushrooms. It is necessary to sort them by variety, because the cooking time is different for everyone, and some also need to be soaked for a long time, while others don’t need to be soaked at all.

We select milk mushrooms, podgruzdki, volushki, they need to be soaked for up to five days with frequent changes of water.

I put russula and white saffron milk caps in a separate bucket; they don’t need to be soaked at all.

For example, we remove the skin from some caps. And some need to have their legs cleaned to make them light and beautiful, these are boletus and aspen boletuses.

At the same time, we need to carefully examine the mushrooms so that we don’t come across poisonous ones among them; some are very good at camouflaging themselves. I also check the mushrooms for the presence of living creatures in them, some are very small, and some are already wormy, of course they are thrown away.

Hot pickling of mushrooms for the winter in jars

Yes, this method is best for canning mushrooms in jars. Yes, and you can cover any mushrooms using the hot method, such as milk mushrooms, boletus, boletus, obabka, volnushki, and chanterelles.

The advantage of this method is that the mushrooms are prepared quickly, in a month, sometimes you can taste them even earlier. But they are not as crispy and do not last as long as cold preserved ones.

The mushrooms are already prepared, washed and soaked; before cooking, you need to weigh them first so that you know how much salt we will need. It is added to each kilogram of mushrooms - two tablespoons.

Mushrooms are poured with water and cooked for about half an hour; it is better to cook milk mushrooms for forty-five minutes. The foam must be removed during cooking. Then we put them in a colander and let them cool. During this time, we will prepare jars, I have five-liter jars with a wide neck, so that it is convenient to apply pressure.

First, place a layer of spices on the bottom of a sterile jar; you can choose according to your taste, most often these are dill umbrellas, bay leaves and garlic. Then a layer of mushrooms is laid out, sprinkled with salt, and again there is a layer of spices until the mushrooms run out. We fill all this with brine, drained after boiling the mushrooms, and apply pressure so that the mushrooms completely go under the liquid. So they will stand in the cold for a couple of weeks. Then they can be divided into smaller jars.

Cold pickling of mushrooms for the winter

This method involves keeping mushrooms for a longer period of time; for example, white milk mushrooms can only be eaten a month and a half after pickling. But how crispy they will be! Well, those who have tried it know it.

This method does not require heat treatment, but the mushrooms must be carefully prepared and soaked before salting with frequent changes of water.

The whole method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings, I put dill in umbrellas, allspice and black pepper, bay leaf and garlic cloves, cut lengthwise. I sprinkle each layer of mushrooms with salt, two tablespoons per kilogram, so the mushrooms are always weighed beforehand.

There is a layer of spices on top and we place a load on it so that the mushrooms give juice. In this case, you need to observe, if the juice is released poorly, then the weight of the oppression needs to be increased. So the mushrooms should stand in the cold for a month and a half; they can be added in batches if there is room.

Dry pickling of mushrooms

A simple and quick method, but it is not suitable for all mushrooms, but only for those that do not need to be soaked. This is why the method is called dry; the mushrooms are not even washed. My grandfather used to salt russulas like this: remove the top skin from the caps with a knife, peel them a little and salt them.

For this method you can also use the same seasonings. The mushrooms are also laid out in layers in a jar or a wide, comfortable pan, scalded with boiling water. Each layer is salted, in this case you need to use more salt, 3-4 tablespoons per kilogram of mushrooms. A pressure is also placed on top so that the mushrooms begin to release juice.

Russulas or saffron milk caps salted using this method are usually ready in two weeks. Mushrooms can also be added as they arrive.

Pickling mushrooms with garlic for the winter in jars

Oh, we like little butternuts prepared this way; it’s also good that you don’t need to soak them. And with garlic they can be served on any holiday table and not only, it’s a nice thing.

For this recipe we will need:

• A kilogram of mushrooms, you can use any
• Two tablespoons with a small heap of salt
• Three heads of garlic
• A pair of dill umbrellas
• Two leaves of horseradish
• Five black currant leaves
• Five carnations
• Large bunch of dill

How to pickle mushrooms this way:

We first wash them and soak them if necessary. Then be sure to remove excess water and let it sit in a colander for a while. We sterilize the jar and dry it.

Rinse the greens, peel the garlic and cut lengthwise into slices. First we lay out a layer of greens, horseradish leaves, an umbrella of dill, and currant leaves. Next, the mushrooms go with their caps up, we add salt to them, sprinkle them generously with dill and chopped garlic. We fill the jar with these layers.

We place oppression on top and remove the mushrooms for two weeks in the cold. Then the mushrooms can be placed in small jars, topped with a layer of vegetable oil and covered with nylon lids.

Porcini mushrooms for the winter in jars

For salting we will need:

• A kilo of white mushrooms
• Two tablespoons with a small heap of salt
• 0.7 ml water
• Three peas each of black and allspice
• Five cloves of garlic
• Laurel leaf
• Two dill umbrellas
• Three carnations

How to pickle porcini mushrooms for the winter:

First we clean the mushrooms, then rinse them, if necessary, cut them into pieces. Peel the garlic and cut it into lengthwise pieces.

We dilute salt in a saucepan and set the mushrooms to cook; fifteen minutes will be enough, but you will need to skim off the foam all the time. Then add all the spices to the water with mushrooms and cook for another five to seven minutes.

Place dill and several cloves of garlic in the bottom of a sterilized jar. Lay out the mushrooms, sprinkling each layer with garlic. Pour brine on top and roll up the lids. After two weeks you can try the mushrooms.

Salting milk mushrooms for the winter

For it we need to take:

• A kilo of white milk mushrooms
• Three tablespoons of salt
• Three dill umbrellas
• Six black peppercorns
• Three allspice peas
• Three carnations in buds
• Two laurel leaves
• Three cloves of garlic

How to salt milk mushrooms:

We sort, clean, and wash the mushrooms. Before salting, you need to soak them for three days, just remember to change the water to clean water in the morning and evening. After these days, place the finished mushrooms caps down in a container, sprinkling the mushroom layers with spices and salt. We place a heavy weight on top and forget them in the refrigerator for thirty days.

After a month of salting, we take out a container and sterilize small jars, pour a little salt on the bottom of each, fill it with mushrooms along with brine, and also pour salt on top or pour vegetable oil on top. Close the lids and put the jars in the cold.

Salting saffron milk caps for the winter in jars

What we will need to take for the recipe:

• A kilo of saffron milk caps
• Three tablespoons of salt
• Five cloves of garlic

How we will salt:

We cut off the stems of the mushrooms and salt only the caps. We wash them well and pour boiling water over them. Let it sit for three minutes under the lid, then let the water drain completely and salt the mushrooms, and also add cloves of garlic. Mix the mushrooms well and leave for half an hour.

We prepare sterile jars, preferably half-liter jars. Place the mushrooms tightly in them, pour a layer of salt on top and close with lids. Store in the cold.

Step 1. Prepare the dishes for pickling.

To pickle mushrooms, it is better to choose a wooden tub, an enamel pan or a glass jar. Wash the selected dishes thoroughly in water. Then wipe dry with a towel.

Step 2. Prepare the mushrooms.

Thoroughly clean the mushrooms (boletus, aspen, moss mushrooms, honey mushrooms, chanterelles, nigella, valui, champignons) from the soil, rinse, and place in an enamel pan.

Step 3. Cook the mushrooms.

Pour water into a saucepan with mushrooms, put on fire and lightly salt. Bring to a boil and cook, stirring with a wooden spoon and skimming off the foam. Russulas are boiled 5 -6 minutes; milk mushrooms, white mushrooms, white mushrooms and serushkas - 8 - 10 minutes; porcini mushrooms, aspen mushrooms, boletus mushrooms, fly mushrooms, butter mushrooms and champignons - 10-15 minutes; honey mushrooms, chanterelles, valui, rubellas and other mushrooms containing bitterness - 25-30 minutes. Then drain the water in which they were boiled, and rinse the mushrooms in cold water, placing them in a colander to drain.

Step 4. Mix the ingredients.

Mushrooms prepared in this way should be placed in dishes (tubs, jars, pans) and salted at the rate 45-60 grams of salt on 1 kg boiled mushrooms and cover with a wooden circle with pressure. As a seasoning, you can add garlic, onion, horseradish, tarragon or dill to the mushrooms. It is better to first chop the onion into small cubes. You can either squeeze the garlic through a garlic press, or cut it into small pieces, or even throw it in whole. but this is provided that the teeth are small. I cut the garlic into pieces so that the mushrooms would be better saturated with the aroma of garlic when salted, but for the experiment I squeezed the garlic into a couple of jars using a garlic press. After all the mushrooms have been salted, they can be placed in jars and sealed with plastic lids. Mushrooms salted in this way can be eaten through six - eight days.

Step 5. Serve salted and boiled mushrooms.

Can be served as a cold appetizer, placed in a deep plate. You can season with vegetable oil and add onions, cut into rings or pieces. Bon appetit!

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

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Before 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:

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Mushrooms 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 are not exposed from 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

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saffron 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.

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Hot pickling of mushrooms

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Hot 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.

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The 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.

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greenfinch 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, thrown into 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

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Store 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.

Hot salting is most often used for boletus, boletus, boletus, boletus, chanterelle, honey mushroom and goat. Less commonly, valui, russula and volnushki are salted this way.

The first method of hot pickling mushrooms

After preliminary preparation and sorting, the mushrooms are boiled in salted water (see the article “How to prepare mushrooms for pickling?”).

Cook the prepared mushrooms as follows (based on 5 kg of mushrooms): pour 3 glasses of water into an enamel pan, add 100 g of salt and 6 bay leaves. Bring the water to a boil, add mushrooms, then continue to cook everything together over low heat, stirring gently.

During cooking, the mushrooms release juice and foam forms on the surface, which is recommended to be removed with a slotted spoon.

The cooking time depends on the type and size of mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain strong and elastic, and the brine should be light, almost transparent.

After cooking, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place the pan with mushrooms in a large container with cold water.

Cooled mushrooms are packaged in small barrels and covered with a clean cloth on top. A wooden circle is placed on top of the fabric, and a pressure (a bottle of water) is placed on the circle.

If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.

Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.

After a month, the mushrooms are ready to eat.

The second method of hot pickling mushrooms

To pickle using this method, mushrooms are sorted and cleared of debris. The stems of boletus, boletus and boletus are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.

If valui, volnushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volnushki for 1 day, and russula are simply peeled from the film (see the article “How to cold salt saffron milk caps, volnushki and russula?")

Prepared mushrooms are washed with cold water.

To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp into the pan. spoons of salt. Salt water is brought to a boil. After this, mushrooms are immersed there.

During cooking, carefully stir the mushrooms with a paddle so that they do not burn.

When the water boils again, use a slotted spoon to remove the foam that has formed on the surface. After this, add 1 bay leaf, 3 black peppercorns, 3 buds of cloves, 5 g of dill seeds and 1-2 black currant leaves to the brine.

Continue cooking the mushrooms in the spicy brine with frequent stirring: porcini, aspen and boletus mushrooms - 20-25 minutes, valui - 16-20 minutes, and volushki and russula - 10-15 minutes.

Mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.

Boiled mushrooms are carefully placed in a wide container so that the mushrooms cool quickly.

The cooled mushrooms are transferred together with the brine into barrels or glass jars. The top of the jars is covered with lids, and the barrels with cloth. A weight is placed on top of the fabric (see above).

The brine in jars and barrels should be no more than 1/5 in relation to the weight of the mushrooms.

Mushrooms salted in this way are ready for consumption after 45 days (one and a half months).

Pickling mushrooms is a process no less labor-intensive than collecting them. For preparations, only a certain type of “forest meat” is used - lamellar mushrooms. Other types are not suitable for pickling, as they lose their shape during cooking. What are the most delicious recipes with salted mushrooms? How to properly salt “forest meat” for the winter? Recommendations for cooking, pickling mushrooms, and storage rules for pickles are described below.

According to the cold pickling recipe, salted mushrooms turn out crispy and aromatic

Ingredients

Mushrooms 2 kilograms

• Number of servings: 1
• Cooking time: 2 minutes

Recipe for pickled mushrooms for the winter in jars: dry pickling method

“Dry” salting implies the use of salt, without cooking or soaking the raw materials. This recipe is used to prepare saffron milk caps – noble, “royal” mushrooms. Due to their natural spicy aroma and taste, they do not require the use of additional spices and herbs.

List of ingredients:

• mushrooms – 2 kg;
• salt – 100 gr.;
• Dill seeds.

Wipe the mushrooms with a dry cloth, carefully removing dirt. Mix salt with dill, place a layer of saffron milk caps on the bottom of a deep container and sprinkle with the resulting mixture. “Royal” mushrooms are laid out in layers, each of which is sprinkled with dill seeds and salt.

A pressure (heavy stone, a bottle of water) is placed on top of the filled container with mushrooms. Pickled saffron milk caps are stored in the cold for 3 weeks. When the time is right, the workpiece is placed in jars and filled with mushroom brine. Pour 1-2 tbsp. l. sunflower oil and roll up.

The saffron milk caps will be completely ready after 45-50 days; you can try the mushrooms 5 days after salting.

Recipe for delicious salted mushrooms for the winter: hot pickling method

Mushrooms suitable for the hot pickling method are volnushki, svinushki, gobies, and podgruzki. But you need to remember that before cooking, “base” mushrooms are soaked in water for several days. This is done so that all the bitterness comes out of them.

Ingredients for pickling:

• black milk mushrooms (any other mushrooms of your choice) – 3 kg;
• water – 400 ml;
• salt – 150 gr.;
• dill – 1 bunch;
• garlic – 5 cloves;
• 1 tsp. allspice;
• fresh ginger – 50 g;
• bay leaf - 7 pcs.

Soak the milk mushrooms for 3 days, changing the water 2 times a day. Prepared milk mushrooms are boiled for 25 minutes in salted water.

Drain the water from the pan and wash the mushrooms. Salted brine with spices is prepared in a separate container. Pour salt into the pan, dilute with water, add herbs and spices, thinly sliced ​​ginger. The broth is boiled, combined with mushrooms and cooked for another 15-20 minutes.

Then remove the pan from the heat, add dill and garlic cloves, cut in half, to the brine. A pressure is placed on top of the container with milk mushrooms, and the mushrooms are sent to salt in the refrigerator for 7 days.

Place the salted milk mushrooms in jars, add brine and sunflower oil, and cover with lids. The mushrooms will be ready in 1–1.5 months, you can try them after 2 weeks.

Recipe for pickled mushrooms for the winter: cold pickling

The cold method of preparing mushrooms for the winter allows you to preserve their structure, aroma and taste. But it is less safe than the hot salting method. This is due to the fact that mushrooms are not subjected to heat treatment, so dangerous bacteria can form in them.

For cold salting, plastic mushrooms are used; other types of “forest meat” become soggy and lose their shape.

Ingredients for cold pickling:

• white milk mushrooms – 5 kg;
• salt – 300 gr.;
• horseradish leaves;
• raspberry leaves;
• dill – 3 bunches;
• bay leaf – ½ pack;
• cumin – 1 pack (28 g);
• chopped thyme – ½ pack;
• allspice – 2 tbsp. l.

Before you start cooking, the mushrooms are soaked for 3 days in a cold saline solution with the addition of citric acid.

The prepared milk mushrooms are placed in layers in a deep container, the bottom of which is sprinkled with salt. Mushroom layers are covered with herbs and spices. The milk mushrooms should be laid out with their caps down; the mushroom layer should not be more than 7 cm.

When the container is completely filled, pressure is placed on the mushrooms. For 1–2 days, the milk mushrooms are salted at room temperature, then they are transferred to a cold place (balcony, refrigerator or underground) for 1.5 months. If the mushrooms have not produced juice after two days, then add 1 liter of water with salt diluted in it (20–30 grams) into the container.

The workpiece is transferred to jars and filled with brine in which the mushrooms were salted. Sunflower oil is poured over the workpiece and covered with lids.

Recipes for dishes with salted mushrooms

Mushrooms prepared for future use are not only a tasty and aromatic snack. Salted milk mushrooms, champignons, and porcini mushrooms are used in the preparation of salads, meat, pastries and soups.

Delicious and simple dishes from salted mushrooms:

• pizza;
• Georgian

To make pizza with salted mushrooms, you can use both yeast and puff pastry.

Filling for open pie:

• chicken breast (smoked) – 200 gr.;
• fried salted milk mushrooms – 250 gr.;
• Dutch cheese - 200 gr.;
• parsley and dill - 1 bunch each;
• paprika – 1 tbsp. l.;
• salt - to taste;
• fat sour cream – 100 gr.;
• garlic – 1 clove;
• mustard – 1 tsp.

Roll out the dough on parchment, transfer to a baking sheet and place in the oven to bake at 220º C for 15 minutes. While the pizza base is browning, you need to prepare the sauce. Combine sour cream with mustard, chopped herbs, garlic, spices, salt and mix thoroughly.

The cooled crust is brushed with sauce, then chicken breast and fried mushrooms are laid out. Top the filling with three spoons of sauce and sprinkle with grated cheese.

You need to bake the pizza at a temperature of 200º C on the top shelf of the oven for 15-20 minutes. The readiness of the dish is determined by how much the cheese has melted.

Milk mushrooms made from salted mushrooms are no less tasty than from fresh ones. To prepare the dish you will need:

• milk mushrooms – 700 gr.;
• 4 large potatoes;
• 1 onion;
• salt – 2 tsp. without slide;
• carrots – 1 pc.;
• dill – 1 bunch;
• water – 2 l.;
• butter – 50 gr.;
• 1 chicken egg;
• sour cream.

Place sliced ​​mushrooms and potatoes, cut into 4 pieces, into boiling water and cook for 20 minutes. Lightly fry onions and carrots in butter and transfer to a saucepan. Salt the soup, add spices (to taste) and cook for another 15 minutes.

5 minutes before it’s ready, beat the egg with a little salt, then pour it into the soup and stir quickly. When the pan is removed from the heat, add chopped dill and stir. Serve Georgian with sour cream and fresh white bread.

Salted mushrooms can be used both as a snack and as the main ingredient of a hot dish. It’s easy to cook from homemade “semi-finished products” prepared in the fall. Dishes made from salted mushrooms retain the aroma and taste of fresh forest products.