Previously, mushrooms were mainly salted in large wooden barrels and a method called cold salting was used. You can harvest mushrooms in this way if it is possible to collect them in the forest in sufficiently large quantities and of the same variety. Salting mushrooms in a cold way is only suitable for the following types: russula, smoothies, milk mushrooms, volushki, saffron milk caps, sow mushrooms and others with fragile lamellar pulp.
Soak the mushrooms, cleaned of debris and dust, in cold water for one or two days. At the same time, change the water to fresh water several times every day. For mushrooms with bitter flesh, use not pure water, but slightly salted and acidified water (for one liter of liquid, take 2 grams of citric acid and 10 grams of table salt). Refresh it several times a day too. Some mushrooms have a very strong bitter taste; soak them in salted water for more days. This time differs for different species:
— bitter and valui – 3-4 days;
— milk mushrooms and podgruzdi – 2-3 days;
- wavelets and whitefish - 1-2 days.
Mushrooms with neutral pulp (russula and saffron milk caps) don’t need to be soaked at all, but simply washed well under running water.
Blanching mushrooms before salting.
Instead of soaking, any mushrooms can be blanched in salted water. To do this, add 10 grams of salt to one liter of salt and boil the brine. Keep the mushrooms in the hot liquid for varying amounts of time:
- wavefish and whitefish - up to one hour;
- valui, chanterelles, podgruzdi and bitter - up to twenty minutes;
- milk mushrooms - up to six minutes.
How to pickle mushrooms for the winter at home using cold pickling.
Place the mushrooms prepared by any of the methods described above in six centimeter layers in a large barrel. Cover the bottom of the barrel with dry salt and add salt to each layer as well. For every kilogram of soaked or blanched and cooled mushrooms, take salt:
- for saffron milk caps - 40 grams;
— for trumpets, russula, milk mushrooms and others – 50 grams.
Along with salt, place chopped garlic, cumin seeds, currant and cherry leaves between the mushrooms, and, if desired, fresh horseradish.
Cover the barrel filled with mushrooms with a canvas napkin and press down the pickles with pressure. Keep the mushrooms in a warm place for a couple of days so that they release their juice. After this, move the barrel to a cold basement. Salting mushrooms using a cold method is good because over time they will become denser in the barrel and the container can be filled to the top with freshly picked and soaked mushrooms.
Store barrels of mushrooms at temperatures from minus one to plus seven degrees and make sure that there is always brine above the mushrooms. If it is not enough, then add freshly prepared salt: for 1 liter of water, take 20 grams of salt.
See also video: Collecting and salting milk mushrooms
Also: Salting milk mushrooms. Part 1
Salting milk mushrooms. Part 2.
Pickling mushrooms is the easiest way to prepare for future use. All mushrooms are suitable for pickling
How to pickle mushrooms
Salted milk mushrooms
We carefully clean the milk mushrooms and rinse them under cold running water. Cut large milk mushrooms into medium pieces. Place the mushrooms in a container and cover with cold water for 5-6 hours to remove the bitterness. Then boil the milk mushrooms in salted water (2 teaspoons of salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour out the water.
Peel the garlic and horseradish root and chop finely. Place the milk mushrooms in a container, caps down, in several layers. Salt each layer, arrange with currant leaves, garlic and horseradish, dill seeds and pepper. Cover with gauze and place the weight; if there is not enough brine, add the water in which the milk mushrooms were boiled. Leave the milk mushrooms to salt for 2-3 days. Then we transfer the mushrooms into sterilized jars and press the currant leaf on top. We close the jars with nylon lids and store them in the refrigerator or cellar.
Milk mushrooms - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.
Salted chanterelles.
To begin with, the chanterelles must be thoroughly cleaned of all contaminants and rinsed thoroughly in cold water, and this must be done carefully, trying not to damage the mushrooms. Then boil the chanterelles in salted water for 15 minutes, place them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.
Then pour a layer of salt onto the bottom of a glass or enamel container and place layers of chanterelles with their caps down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, place a wooden circle or dish on top and apply light pressure (for example, you can use a bottle filled with water).
Leave the mushrooms for 3 days until they produce juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely completed. Then the chanterelles must be taken out to a cold room for further storage (you must ensure that the mushrooms are completely covered with brine). The chanterelles will be ready in 1.5 months.
For 1 kg of freshly picked chanterelles: 50 g of coarse salt (and cooking salt at the rate of 10 g of salt per 1 liter of water).
Mushroom platter.
Clean the mushrooms from dirt, wash them thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with running cold water. Let the water drain and sprinkle the mushrooms with salt. Place the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep it under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close the lids. Keep refrigerated.
For 3 kg of autumn mushrooms (volnushki, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.
Mushrooms “Assorted”.
Clean the mushrooms from dirt and cut off the roots. The mushrooms, milk mushrooms and russula should be soaked in cold water for about 6 hours, and the saffron milk caps should simply be washed. Place a layer of salt on the bottom of the prepared jars and place the mushrooms there, sprinkling with salt. Place pressure on top. When the mushrooms have settled, add more until the jars are filled to the top.
Leave for 5 days at room temperature. Then check whether enough brine has appeared; if not enough, increase the load. After 15 days, the mushrooms will be ready, and they should be stored in a cold place.
For 1 kg of mushrooms - 40 g of table salt (4 tsp).
Salted mushrooms with crunch.
After the mushrooms have been cleaned and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, drain in a colander and let dry. After this, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, a mug and a weight.
You can eat mushrooms after 3-5 days. The mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in the cellar or refrigerator, because... mushrooms should always be in brine. But you can put them in jars, pour vegetable oil on top, close with a plastic lid and store in the cold. From this quantity you will get 5 cans of 0.8 liters each. The oil prevents the brine from fermenting or molding, and if the mushrooms are too salty, they can be washed with cold water.
Peel the lamellar mushrooms selected for pickling and immediately place them in a container in which they will be soaked (immediately cut large mushrooms into pieces).
Before soaking, some require additional cleaning, as described above.
Salted mushrooms. Recipes
Cold pickling of mushrooms. Recipe.
For 10 kg of a mixture of mushrooms: boletus, boletus, russula, bitters, etc. - take 500 g of coarse salt, horseradish leaf, dill stems with inflorescences (or ripe dill seeds), garlic, black currant and cherry leaves, bay leaf, herb pepper peas optional. Preparation: before salting, prepared mushrooms must be soaked in cold water for 2-3 days, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.
In a clean, scalded enamel bowl (tank, bucket, glass jar) put a layer of spicy herbs, horseradish leaf, blackcurrant and cherry leaves, dill with inflorescences, you can replace with ripened seeds, garlic cloves, and on them - a layer of mushrooms 6-7 thick cm and sprinkle salt scattered. If desired, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. The top layer should end with greens. If the container is not completely filled, then you can later add mushrooms prepared for pickling.
A clean cloth is placed on top of the greenery, a circle is placed on it, and pressure is placed on the circle.
Instead of a wooden mug, you can put an appropriately sized plate. If the mushrooms are salted in a bucket, the earthenware plates can be changed, since its diameter decreases as the mushrooms are consumed.
The oppression can be a smooth granite cobblestone.
Attention! Under no circumstances should you use a load made of cast iron, limestone or dolomite stone, or brick. These materials, if partially dissolved in brine, can cause poisoning.
The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, the mushrooms will settle in 1-2 days and produce juice.
If mold appears on the surface of the brine that appears above the mug, you need to remove both the cloth and the mug, wash them and put them back under pressure.
Mushrooms salted in this way will be ready for consumption 30-40 days after salting.
This method is one of the best ways to pickle mushrooms, allowing the mushrooms to retain their consistency and preserve their aroma.
Store in a cool place, but...
Attention! Under no circumstances should they be allowed to freeze. The optimal storage temperature for salted mushrooms is from 0 to 10 °C.
Pickling boiled mushrooms
Recipe
For 1 kg of boiled mushrooms you will need 45-60 g of coarse salt, garlic, dill stems with inflorescences, onions, horseradish, tarragon at your discretion.
Preparation
This method is used to salt mushrooms that contain bitterness or toxic substances (conditionally edible mushrooms): violins, pepper milk mushrooms, bitter mushrooms, valui, cobwebs, champignons and some types of russula.
Mushrooms prepared for pickling are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and placed on a sieve or sieve, and the water is allowed to drain.
Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stems can be used as seasoning.
Mushrooms salted in this way can be eaten 6-8 days after salting.
Tubular mushrooms are also salted in the same way: porcini mushrooms, aspen mushrooms, boletus mushrooms, fly mushrooms, Polish mushrooms, goat mushrooms, oak mushrooms, boletus mushrooms. They are boiled for 10-15 minutes and salted in the same way as above. There is no need to pour out the water in which porcini mushrooms, aspen boletus, and boletus mushrooms were boiled, but, after boiling it by half, cool it, pour it into bottles, seal it tightly and use it as a broth for soups and sauces.
Pickling blanched mushrooms
Recipe
For 1 kg of fresh mushrooms, take 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries.
Preparation
Milk mushrooms, podgrudki, volnushki, serushki, bitter mushrooms, russula and some other mushrooms can be salted after blanching.
To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then quickly cool, rinse with cold water, place in a container and salt. Seasoning is added according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.
Pickling chopped mushrooms (Baltic style)
Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.
Preparation
A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.
Dry the cooled mushrooms on a sieve, and then finely chop them into pieces in a trough and sprinkle with a mixture of salt, pepper and chopped onions. Add pepper to taste. Mix the mushrooms thoroughly and place them in a pickling container as tightly as possible. Cover the top with a clean cloth, a wooden circle, as usual, and apply pressure.
This recipe was common in the farmsteads of the Baltic peoples.
Pickling autumn honey mushrooms
Recipe
For 10 kg of honey mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but it is placed on the bottom, since horseradish “interrupts” the gesno), 2-3 handfuls of herna currant leaves, 2-3 large heads of gesno.
Preparation
Do not sort mushrooms by size. Trim the stems of small mushrooms and separate them from large ones. Wash the caps together with the separated legs and place them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then drain in a colander and cool.
Place spices on the bottom of the prepared bowl, place cooled mushrooms and herbs on them in layers, sprinkling them with salt. The rest of the steps are as usual: clean cloth, a wooden circle and bending. Place the container with mushrooms in a cool place.
Salted saffron milk caps
Recipe For 10 kg of saffron milk caps, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.
Preparation
The easiest way to pickle mushrooms: place peeled saffron milk caps in a bowl, sprinkle with a mixture of salt, ground pepper and chopped onion. Place the napkin, circle and bend as usual.
Spiced saffron milk caps
Recipe
For 10 kg of prepared saffron milk caps, take 400 g of salt, 200 g of hernia leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground hernia pepper.
Preparation
Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then place in a bowl, at the bottom of which first place black currant leaves and bay leaves.
Place the mushrooms with their caps up, sprinkle with salt and ground black pepper.
When the container is full, again place a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, place the circle and apply pressure.
Salted autumn honey mushrooms
Recipe
For 10 kg of prepared honey mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.
Preparation
Sort mushrooms by size. Separate the stems from the caps and cut into 1-2 cm noodles, mixing them with the caps. Wash the mushrooms and place them in salted boiling water for 15-20 minutes, then drain them in a colander and cool.
Place spices on the bottom of the prepared container - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a 5 cm layer, sprinkle spices on them and sprinkle with salt. In this way, lay several layers of mushrooms. Cover the top with a napkin, make a circle and put pressure on it.
When cooked, honey mushrooms darken, and during pickling they lighten.
Salted milk mushrooms in Altai style
Recipe
For 10 kg of milk mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of gesnok, 35-40 allspice peas, 10 bay leaves.
Preparation
Sort and peel the milk mushrooms, cut off the stem and soak in cold water for 2-3 days. Change the water at least once a day.
After soaking, place the mushrooms in a colander, let the water drain and place in a container (bucket, pan, barrel), layering with spices and salt. Cover the top with a napkin, make a circle and put pressure on it.
You can add new mushrooms to the bowl, since after salting the volume of the mushrooms decreases by about 1/3. Brine should appear above the circle. If the brine does not appear within 24 hours, the pressure should be increased.
20-25 days after pickling, the mushrooms are ready to eat.
Mixed mushroom pickling
Soak prepared mushrooms of different types for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to ensure even heating.
Remove from heat, place hot in a sieve and let the mushrooms cool. Then salt the mushrooms cold.
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 will be able to enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just as 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.
1. Pickling mushrooms - cold method
INGREDIENTS:
● mushrooms (mushrooms, black and white milk mushrooms, volushki, russula) – 1 kg
● salt – 100 g
● currants – 10–12 leaves
● cherry – 5–6 leaves
● horseradish – 2 sheets
● dill – 2 umbrellas
● bay leaf – 2–3 pcs.
● peppercorns – to taste
● garlic – to taste
PREPARATION:
Wash milk mushrooms, milk mushrooms or russula and cover with cold water for 5–6 hours. (The mushrooms are not soaked, but only washed). Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.
Place the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.
2. Mushroom caviar for the winter
INGREDIENTS:
● boiled mushrooms – 2 kg
● onion – 3 large onions
● carrots – 3 pcs (large)
● vegetable oil – 2 cups
● bay leaf – 3 pcs.
● black pepper – 10 peas
● salt
● vinegar 9% – 1 tbsp.
PREPARATION:
To prepare mushroom caviar, you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and fly mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.
Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.
Drain the mushrooms in a colander, rinse with cold water, and let the water drain.
Pass the mushrooms through a large meat grinder.
Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.
Fry the onions and carrots in vegetable oil, then add the mushroom mixture.
Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.
Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.
Place the finished caviar in dry, sterilized jars and roll up.
Store mushroom caviar in a cool place.
3. Hot pickling of mushrooms
INGREDIENTS:
● white milk mushrooms – 1 kg
● dill umbrellas
● garlic – 3-4 cloves
● salt – 2 tbsp.
● black pepper – 10 peas
● black currant leaves – 10 pcs.
PREPARATION:
Wash the milk mushrooms thoroughly, cut large ones into pieces. Wash the greens, peel and chop the garlic.
Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.
Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.
Place milk mushrooms in layers, sprinkling with salt and spices.
Firm the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.
Cover the jar with a boiled plastic lid, cool and put in the refrigerator.
The milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.
4. Solyanka for the winter with mushrooms
INGREDIENTS:
● boiled mushrooms – 1 kg
● white cabbage – 0.5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp.
● bay leaf, black and allspice
PREPARATION:
Boletus, boletus, porcini mushrooms, russula and honey mushrooms are suitable for making hodgepodge. Wash the mushrooms well, peel them, chop large ones and boil in salted water for 10-15 minutes.
Wash the vegetables, peel and cut into small strips. Sauté onions and carrots in a small amount of vegetable oil.
Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until tender for 25-30 minutes.
5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.
Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.
5. Marinated boletus
INGREDIENTS:
● butter,
● vegetable oil 1 tbsp. per liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves
for marinade per 1 liter of water:
● coarse salt – 2 tbsp.,
● sugar – 3 tbsp,
● peppercorns – 5-6 pcs.
● allspice peas – 3-4 pcs.
● bay leaf – 2 pcs.
● cloves – 1 pc.
PREPARATION:
It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.
Rinse the peeled butternuts in water. Large mushrooms can be cut into 2-3 parts. Fill with hot water. Add a few drops of acetic acid to the pan to prevent the mushrooms from darkening.
Bring mushrooms to a boil. Drain the water. Then pour fresh boiling water again and cook for another 10 minutes.
Place the finished butter in a colander and drain the water well.
Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse the plastic lids well and pour boiling water over them.
Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.
Keep refrigerated.
6. Mushroom powder
INGREDIENTS:
● wild mushrooms – 1 kg,
● cloves – 4 buds,
● black pepper – 7 peas,
● ground coriander – 0.5 tsp,
● bay leaf – 1 pc.
PREPARATION:
Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String it on a thread or fishing line, hang it above the hob at a distance of 50–60 cm and leave it for several days.
When the mushrooms are completely dry, put them in a blender and grind into powder.
Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.
Store mushroom powder in a cool, dark place. You can use it to make soups, mushroom sauces and gravies.
7. Salted milk mushrooms in Altai style
INGREDIENTS:
● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves
PREPARATION:
Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.
Wash an enamel pan or glass jar with a wide neck. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.
Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.
The milk mushrooms will be ready in 30-35 days.
8. How to pickle porcini mushrooms
INGREDIENTS:
● porcini mushrooms
● marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● bay leaf – 1 pc.
● black pepper – 5 peas
● allspice – 3 peas
PREPARATION:
Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well; chop large mushrooms.
Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.
Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.
Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.
Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.
Cooking with love!
Jul 31, 2016 Olga
