How to pickle mushrooms: tips and advice for housewives. Pickled and salted mushrooms - step by step recipe with pictures

Mushrooms have a spicy flavor, they belong to the first group of mushrooms that can be fried and pickled. pickled mushrooms "Special". How to pickle mushrooms delicious and simple recipes. We marinate for the winter.

Ingredients: 1 kg of mushrooms, 4-5 bay leaves, 3-4 cloves, 5-6 allspice peas, 1 onion, a bunch of dill, 2 tbsp. oil, a little vinegar, salt to taste.

My mushrooms, cut in half, put in a saucepan. We fill cold water and bring to a boil. Be sure to drain the first water, because the mushrooms have an intense smell.

Pour cold water again, add spices, onions, salt and send to the stove. Bring to a boil. As soon as foam appears, collect it and reduce the fire. Add dill and cook for 25 minutes.

• Sterilize jars in each jar, add 1 tsp. oils and vinegar.
• Together with the marinade, pour the mushrooms into jars and close the lid.
• Turn over and wrap until completely cool.

An appetizer of mushrooms with pickled onions is another dish on the festive table.

With mushrooms, you can cook many culinary masterpieces - risotto, pies, salads, pies, dumplings, ravioli, julienne, pate or caviar, casseroles ...

Mushrooms are among the most valuable mushrooms in the food sense.

Pickled mushrooms recipe

You will need:

• mushrooms
• vinegar
• spices

How to pickle mushrooms

Ryzhiks are considered by many to be the most delicious mushrooms. They contain many vitamins and amino acids, which tend to prevent the onset of many diseases and premature aging of cells. Cooking these mushrooms is very simple, and besides, there are many ways to cook them, you just need to choose the right one.

Before pickling mushrooms for the winter, you will need the following ingredients:

• 1 kg of mushrooms
• 2 ml of vinegar
• 7 grams of salt
• 2 bay leaves,
• 3 garlic cloves,
• 125 ml water
• black peppercorns,
• sprig of dill
• vegetable oil

Read also: A simple recipe for Rum Baba at home

First, the mushrooms must be washed, then the rest of the ingredients are stacked in layers in a saucepan and put on medium heat. As the water boils, the mushrooms should be boiled for another half an hour.

During the cooking process, mushrooms should be shaken periodically, and not stirred with a spoon, otherwise they will crumble and their external attractiveness will be lost. As soon as 30 minutes have passed, it will be necessary to decompose hot mushrooms along with brine into pre-prepared sterilized jars. Then you should wait until the contents of the jar cool slightly and add the brine. Then you will need to add quite a bit of vegetable oil on top.

Now the jars can be rolled up with lids and left in the pantry or cellar. It is worth noting that mushrooms marinated in this way can stand for a whole year. Also, the hostess should remember that it is not recommended to increase the amount of water, since mushrooms secrete their juice during the cooking process, so the brine will be quite enough.

Recipe for pickled mushrooms "Special"

Many people enjoy the process of picking mushrooms, but you can also enjoy cooking them. So, you can pickle mushrooms according to several recipes. So, for example, it would be useful to try "Special".

Before pickling mushrooms for the winter, you should acquire the following components: salt, citric acid, water and mushrooms. First, mushrooms should be sorted by size, washed and cut. Then the marinade is prepared. So, for a glass of water you will need to take 10 grams of salt and 2 grams of citric acid. This amount of marinade is enough for 1 kg of mushrooms.

The marinade should boil, after which mushrooms are added to it, which should be boiled for 20 minutes. After that, the mushrooms decompose into clean jars and are filled with marinade. Then they are sterilized for about an hour. Finally, the jars are covered with lids and put away in the pantry until they are needed.

Ryzhiki mushrooms are absolutely unique, they forever conquer those who tried them cooked without unnecessary additives, with their wonderful taste and aroma. If you want to prepare mushrooms for the winter, use the recipes suggested in this article.

Mushrooms are absorbed by the body better than all other mushrooms, so almost everyone can eat them, except for people suffering from low acidity of gastric juice, pancreatitis and cholecystitis. In Europe, these mushrooms are considered a delicacy due to their great taste, some gourmets even eat them raw. They are also valued for their usefulness - they contain a lot of vitamins (A, B1, B2, C, PP), amino acids, minerals (iron, etc.). They also contain fiber and the natural antibiotic lactarioviolin - the enemy of tuberculosis and bacteria.

Ryzhik is a favorite delicacy at many feasts. They can be pickled, salted, fried, frozen and simply boiled. The most time-consuming step in the preparation of mushrooms is their collection and cleaning, then the process is quite simple. Today we will talk about how you can pickle mushrooms and get a really tasty and fragrant product. Exist a large number of recipes, and such a variety will appeal to many gourmets. So, how to pickle mushrooms?

To cook a marinated product deliciously, you need to properly prepare it for the pickling process. For this there is step-by-step instruction:

1. Thoroughly clean the collected saffron mushrooms and wash under running water.
2. Take a saucepan and fill it with water, put the container on the stove and bring to a boil.
3. Add salt and reduce heat.
4. Put the mushrooms in the pan and cook for about 20 minutes.
5. After this time, turn off the stove and drain the water. Throw the mushrooms themselves in a colander, be sure to rinse them and let the excess water drain. Next, you can start preparing the brine.

If you have a lot of mushrooms, you can safely freeze them so that they do not deteriorate. But on any day you can get frozen mushrooms and boldly fry them with potatoes or just boil them for a snack.

Marinating options

Pickling mushrooms is not particularly complex process. The main thing is to follow the technique of cooking mushrooms so that they do not darken. There are several ways to pickle mushrooms, you will see some of them in the table below. All recipes require 1 kg of mushrooms, pre-boiled.

Marinate the mushrooms for 2-3 days. All this time, jars of mushrooms should be in the refrigerator.

Cooking mushrooms for the winter: recipes for delicious pickles

How wonderful it is sometimes to climb into the cellar in winter and get a jar of pickled mushrooms from there. However, in order to carry out the plan, you need to try to prepare them in advance. Mushrooms pickled for the winter are prepared as follows:

1. Wash the mushrooms and distribute them throughout the pan in even layers. Then fill with water so that it completely covers the mushrooms.
2. Put the pan on the stove and cook them for about 20 - 25 minutes. After that, you need to immediately pour the water out of the pan and transfer the mushrooms to a colander, where excess water will finally drain from them.
3. After the mushrooms are ready, you need to proceed to their further preparation. Pickle options will be presented below.
4. In sterilized jars, lay the mushrooms in layers and pour the prepared brine on top. If you plan to taste the prepared product in the near future, you can close the jar with a nylon lid. In the case of pickling mushrooms for the winter for the purpose of long-term storage, it is necessary to roll up the jars with a metal lid.
5. Store mushrooms for the winter in a cool place. dark place. Ideally, if it is a cellar.

Knowing how to pickle mushrooms for the winter, you can truly get delicious snack to any feast. To please yourself and your guests with an unusual taste, try various options preparation of brines.

Mushrooms are one of the best agaric mushrooms for pickling at home. There are upland and spruce mushrooms in the collection area. The first ones, which are younger, have a round cap with edges bent to the stem, in older mushrooms, the cap is funnel-shaped with light concentric circles.

The pulp of mushrooms is orange. When broken, they release a sweetish juice. Ryzhik very well suited for salting for the winter. Every housewife wants to know a simple recipe for harvesting mushrooms for the winter. We present to your attention recommendations on how to salt mushrooms for the winter.

A plate with salty mushrooms is also appropriate on festive table, and at home. Salting mushrooms does not require much time and special skills, and you can easily master a simple technology. So how to salt mushrooms?

Harvested mushrooms must be processed as quickly as possible. Shake off sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the leg with the remains of mycelium. Fold the mushrooms to salt, in layers in the prepared dishes with the caps down, the plates up, trying to close the deepening of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and put oppression on top. This is the "skeleton" of technology.

Now more about a few various ways how to salt mushrooms correctly, and you will easily give advice on how to properly salt mushrooms.

How to salt mushrooms for the winter in jars - recipes

In order to pickle mushrooms you will need:

• kilogram of saffron mushrooms;
• 50 grams of coarse salt;
• water;
• salting container (jars, buckets, pots, wooden tubs);
• spices to taste.

How to salt mushrooms for the winter in a dry way

First of all, in order to salt for the winter, the mushrooms must be disassembled (throw away the wormy and wrinkled ones), then the mushrooms must be well cleaned (remove dust, dirt, earth, leaves), cut off the edges of the legs with a sharp knife.

After a while, the mushrooms that you will salt for the winter, releasing their juice and thicken significantly. As they settle into the dishes, add freshly picked mushrooms, sprinkle them with salt until the settling stops and the dishes are completely filled.

A dry way to salt mushrooms is suitable for salting mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and will release a maximum of their own juice during salting.

To properly salt, process mushrooms according to technology (do not wash!). Take a container for salting, lay out the bottom with currant, cherry, bay leaves. Start laying out the mushrooms in layers, pouring rock salt with the addition of black peppercorns and pressing each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper - to taste.

Tip 1: To properly salt, never use iodized salt for salting mushrooms. Destroy the product.

Tip 2: do not use cloves, cinnamon, garlic as a seasoning for pickling mushrooms. These seasonings will kill the amazing natural aroma of mushrooms. Let's say dill and its seeds. In general, mushrooms mushrooms are the least in need of seasonings. And so good!

Having finished compacting all layers, put on the most upper layer the same leaves that you used for the bottom of the container. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of mushrooms is covered with brine. If the brine does not cover all the mushrooms, then increase the oppression.

Your treat is ready!

Mushrooms in spicy brine are a great appetizer that can be used for everyday and festive meals. Salting is considered one of the simplest methods of harvesting for the winter; even a novice cook can handle it. Very tender and tasty mushrooms will turn out mushrooms after salting.

How to salt mushrooms in a hot way for the winter

One of the most common ways of salting mushrooms for the winter is hot salting. So, how to salt mushrooms in a hot way? It's not hard, just try.

• mushroom mushrooms - 10 kilograms;
• brine:
• water - five liters;
• sugar - 16 tablespoons;
• salt - 16 tablespoons;
• vinegar - 8 teaspoons;
• spices to taste (cloves, cinnamon, allspice, bay leaf, dill, currant leaves).

1. To salt mushrooms for the winter in a hot way, first prepare the mushrooms for salting. This must be done no later than 4 hours after mushroom picking or purchase.
2. Clean fresh mushrooms to salt for the winter, remove debris and cut off the bottom of the legs and any damaged areas.
3. Next, wash the mushrooms quickly in running cold water so that they do not absorb excess moisture.
4. Mushrooms are mushrooms that do not require pre-cooking in order to be hot salted. Just before salting, cut the mushrooms into pieces of the same size.
5. Next, to salt the mushrooms in a hot way, put a layer of spices to your taste on the bottom of an enamel pan for salting mushrooms: bay leaf, allspice, cloves, dill stalks and seeds, as well as cherry, blackcurrant and horseradish leaves.
6. Mashed caps, to salt in a hot way, place on the spices with the front sides of the caps down. Each layer of mushrooms needs to be covered table salt(forty grams per kilogram of mushrooms). When the dishes are full, lay the top layer with spices.
7. Cover the salting with a wooden board and place the weight. Mushrooms in spicy brine will be ready in 7 days.
8. Ready-made snacks from mushrooms can be rolled up in sterilized jars (0.5 l and 1 l) and stored all winter.
9. You can serve mushrooms to the table with various dressings. The most popular dressing for mushrooms is a bite, onion and vegetable oil. Also, mushrooms are perfectly combined with sour cream.

It is impossible to use metal utensils at any stage of salting mushrooms. Because oxidation will occur.

Remember mushrooms are a difficult product to digest, so you should not abuse them.

How to salt mushrooms for the winter with bay leaf

Ryzhik can be salted for the winter and this method. First, the peeled mushrooms are blanched for 2-3 minutes in boiling water, and then they are thrown into a colander (all the water should drain).

Mushrooms are also covered with a napkin on top and a circle with oppression is placed.

How to salt mushrooms for the winter in a spicy way

Clean mushrooms, to salt for the winter, need to be scalded on a sieve with boiling water, then cooled with cold water, let dry a little and put in prepared dishes (blackcurrant leaves, allspice and bay leaf are preliminarily laid out on the bottom).

Then the top is covered with a blackcurrant leaf, a napkin, a circle and oppression.

How to salt mushrooms for the winter with blanching

To properly salt the mushrooms, dip the prepared mushrooms into a pot of boiling water for two to three minutes, put them on a large sieve. When the water drains, put it in a container prepared for salting according to the scheme indicated above. Seasonings are up to your taste, but remember our tip 2.

Tip 3: There should be no strong foreign odors in the place where pickled mushrooms are stored, because these mushrooms easily absorb foreign odors, which spoils their own aroma and taste qualities.

How to salt mushrooms for the winter in a wet way with spices

This method, how to properly salt mushrooms, differs from the previous one only in that the mushrooms are not blanched, but scalded with boiling water. Stacked in layers with salt, peppercorns and chopped onion rings.

You need to store pickled mushrooms in a cold place, but without negative temperatures.

Ryzhik - not only very tasty, but also extremely useful mushrooms, due to the content of natural antibiotic and other useful substances. These bright and beautiful mushrooms grow, as a rule, on grassy edges near pines. If you don’t know how to cook mushrooms, then we’ll say right away that this is most often done in water, in oil or in a marinade.

Redheads for the winter - snack recipe

So, before talking about how to cook mushrooms, let's say that such a dish is a wonderful snack for potatoes and other vegetable dishes.

To prepare this recipe you will need:

• mushrooms;
• salt and pepper to taste;
• vegetable oil;
• butter;
• sugar;
• garlic;
• vinegar;
• Bay leaf.

How to cook mushrooms quickly?

1. It is necessary to sort and clean the mushrooms. Ryzhik very rarely wormy, but be sure to examine them. Selected mushrooms before cooking, you need to rinse and cut into slices.
2. Pour the mushrooms with water, salt the water to your liking and put the pan on the fire. It is necessary to cook mushrooms for no more than a quarter of an hour so that they do not lose their nutritional qualities.
3. Throw the mushrooms in a colander and let the water drain. While the mushrooms are cooling, you need to prepare clean glassware. Fold the cooled mushrooms into it, pour them vegetable oil and add some minced garlic. It is advisable to consume such a dish within a few days.

Redheads for the winter - a recipe in oil

You can also cook mushrooms in oil - you will get an excellent preparation for the winter, which will perfectly preserve the natural taste of mushrooms.

1. Clean mushrooms before cooking, cut into large pieces and put in a saucepan. Put butter (at the rate of 400 gr. Butter per 1 kg of mushrooms)
2. Close the container with mushrooms with a lid, and cook over low heat, stirring occasionally. Wait until the butter is completely melted and clear.
3. Transfer the mushrooms to sterilized jars, add hot melted butter and roll up the mushrooms with tin lids. Store mushrooms refrigerated. Before eating mushrooms, it is enough to hold the jar in warm water so that the butter melts - and the dish is ready.

Marinated mushrooms for the winter - recipe

For 1 kg of mushrooms you will need:

• 400 gr. water,
• 10 gr. salt,
• 5 gr. Sahara,
• 50 gr. vinegar,
• black peppercorns,
• several bay leaves.

How to cook mushrooms for the winter?

1. Dilute the marinade at the beginning of this recipe.
2. Clean the mushrooms and rinse them in cool water. Immediately put the mushrooms in the seasoned water and cook for a quarter of an hour, stirring constantly. Gradually add mushroom juice to the liquid. Ready pickled mushrooms should immediately be rolled into sterilized warm jars.

Note!

It is not necessary to cook mushrooms - even in an almost raw, slightly salted form, they will be edible. However, you should not experiment if you purchased mushrooms on the market. It only takes a quarter of an hour to fry or boil mushrooms to get a tasty and safe dish.

Delicious forest mushroom recipes for the winter suggest marinating, salting hot and cold, frying or canning in the form of caviar. The cooking process is not very complicated and does not require serious labor. The recipes do not contain exotic ingredients, and in the photo you can see in detail how attractive the finished dish will look. Unfortunately, the image is not able to convey the wonderful flavors of camelina appetizers, therefore, in order to appreciate them, you will have to spend some time in the kitchen and create your own little mushroom masterpiece.

Pickled mushrooms - recipes for the winter with photos

Freshly picked wild mushrooms marinated according to this simple recipe are moderately spicy and salty. The dish can be classified as universal, as it will certainly appeal to both lovers of vigorous shades in food and fans of more delicate food. Mushrooms made in this way retain elasticity, juiciness and a pleasant yellow-pink hue. They are used as a light snack or served with potatoes, meat and various cereal side dishes.

Ingredients for Spicy Pickled Mushrooms Recipe

• mushrooms - 2 kg
• filtered water - 1 tbsp
• salt - 3 tbsp
• vinegar - 1 tbsp
• garlic - 4 cloves
• bay leaf - 4 pcs
• dill umbrellas - 2 pcs
• black peppercorns - 8 pcs

Step-by-step instructions on how to make mushrooms for the winter in a marinade

Salted mushrooms for the winter in a cold way - recipes for the winter

The advantage of mushrooms prepared for the winter according to a cold recipe is that the mushrooms are not exposed to any heat treatment. This means that all their bright taste qualities remain absolutely natural, and beneficial features are kept in full. You can store such preservation both in the cellar and at not very high room temperature.

Ingredients for the recipe for harvesting mushrooms for pickling in a cold way

• mushrooms - 2 kg
• garlic - 5 cloves
• black peppercorns - 15 pcs
• bay leaf - 10 pcs
• ground black pepper - 1 tsp
• currant leaf - 2 pcs
• horseradish leaf - 2 pcs
• salt - 75 g

Instructions for salting mushrooms in a cold way

1. Clean the mushrooms, rinse under running water and dry on a paper towel.
2. Pour 1/3 of salt and 1/3 of spices at the bottom of a deep enameled container, place dry, clean mushrooms in layers on top, always legs down. Sprinkle each tier with spices and salt, and last layer close with currant and horseradish leaves, and then - kitchen towel or linen.
3. put on top wooden board or a plate on which to put the load. Put in the refrigerator for a day, then pack in sterilized jars and cork with lids.

Salted mushrooms - simple recipes for the winter

This is a recipe for a hot method of pickling mushrooms for the winter. Mushrooms made in this way absorb well all the shades of spices used in the cooking process, and acquire a peculiar slightly spicy taste. Cinnamon adds an extra sweet touch to the preservation, but if those notes aren't to your liking, you can skip the cinnamon altogether or substitute more pleasant spices and seasonings, such as curry powder, white mustard seeds, cumin, or ground nutmeg.

Necessary ingredients for pickling mushrooms for the winter

• mushrooms - 1.5 kg
• salt - 75 g
• allspice peas - 8 pcs
• currant leaf - 3 pcs
• bay leaf - 3 pcs
• cinnamon - 3 sticks
• cloves - 3 pcs

Step-by-step instructions on how to pickle mushrooms for the winter

1. Pour water in a volume of one and a half liters into an enamel pan. Pour salt, add mushrooms and boil them for 10 minutes. Then drain in a colander and rinse under cold running water.
2. Pour all the spices, spices, salt into a separate container with water and bring to a boil over medium heat. When the surface begins to actively bubble, pour in the mushrooms and cook for another 15 minutes.
3. When hot, spread the mushroom preparation into sterilized jars and immediately roll up with metal lids. Cool and store in the cellar.

Mushrooms for the winter - a recipe for mushroom caviar

Preserving mushrooms for the winter in the form of caviar is not only very simple, but also profitable. Mushrooms of any size are suitable for cooking, even those that, during processing, could not maintain their original shape and fell apart. The finished product is fragrant, tasty and very satisfying. The soft, pasty consistency makes it easy to spread caviar on bread or a slice of toast, use it as a filling for homemade sweet pastries or serve as a spectacular addition to potatoes, pasta and various cereal side dishes.

Necessary ingredients for a recipe for camelina caviar for the winter

• mushrooms - 2 kg
• white onion -1 kg
• garlic - 1 head
• vinegar 9% - 4 tbsp
• salt - 100 g
• greens - ½ bunch
• horseradish leaves - 3 pcs
• ground black pepper - 1 tsp
• peppercorns - 10 pcs

Step-by-step instructions for preparing delicious camelina caviar for the winter

1. Sort the mushrooms, wash thoroughly, cut into small pieces and boil in salted water until tender.
2. Free the onion from the husks, chop into thin half rings and fry in oil until a beautiful golden crust forms.
3. Remove the mushrooms from the water with a slotted spoon and put in a colander to drain excess liquid. Then mix with fried onions, pass through a meat grinder with a fine mesh, add vinegar and mix very well.
4. Put garlic cloves and herbs on the bottom of sterilized jars, fill up to shoulders with mushroom caviar, cover with a horseradish leaf on top and roll up under screw or tin lids.
5. Cool for kitchen table and store in the pantry.

A quick way to salt mushrooms - video recipe

You can pickle and pickle mushrooms according to recipes with a photo for the winter in a hot, dry and cold way. In all variants of the preparation, all kinds of seasonings, spices and herbs are always used. Even for the preparation of mushroom caviar, allspice, dill, horseradish and currant leaves and other fragrant components are used. The author of the video suggests changing traditional rules and get rid of the stereotypes. He advises to make mushrooms simply in a saline solution, and add onions and garlic later to the finished product. Does such an idea deserve to exist? Undoubtedly! Well, to find out how tasty the dish turns out, you have to cook it.

What are they, saffron mushrooms? Favorite by many, edible and unpretentious, they belong to the group of russula mushrooms, to the genus Milky.

The cap of the camelina can be up to 15 centimeters in diameter, with the edges bent down, depressed in the middle. In mature mushrooms, the cap resembles a funnel. The color of the cap is usually orange, but sometimes bluish-greenish. On the cap, the skin is smooth to the touch, sticky. If you break the hat, then inside the pulp also has Orange color, but turns green when oxidized. From the bottom of the cap there are divergent plates. They are also orange, but turn green when pressed. The stem of the mushroom is up to 9 centimeters long, hollow at the bottom, easily crumbles.

Camelina juice has a thick consistency and is similar to milk, only yellow. If you try it, it turns out that this milk is sweet, it smells like coniferous resin. Yes, and the saffron loves to grow in coniferous forests, near young pines and larches, on sandy soils. You can often find camelina in the forest. It is easy to confuse it with a wave at first sight, but after checking the properties listed above, it is not difficult to distinguish a camelina from a wave.

There are several varieties of camelina in our area, such as spruce camelina; Japanese, or fir; pine camelina, or upland; and real redhead. All of them are edible, and they are classified as mushrooms of the first category in terms of nutritional value. They are fried, boiled, salted and marinated, widely used in the preparation of various culinary dishes.

Real camelina is best suited for harvesting for the winter, because its leg is denser than that of other varieties, it does not crumble so much. Yes, and the color, beautiful orange, is preserved during salting and pickling of the real camelina, and if you salt or pickle other types of camelinas, they darken.

A significant advantage of mushrooms is that they do not need to be soaked before cooking. They are only sorted out, the debris stuck to the sticky cap is removed, wiped with a damp cloth. After that, they need to be poured over with boiling water or blanched.

If you salt mushrooms, then, depending on the method of salting, they begin to eat them either on the 14th day, or already on the 2nd, these are russula. By the way, gourmets allow themselves to really eat them raw - and nothing. Do not be afraid if you find that your urine has turned orange - this is how mushrooms interact with your body, share with you a vivid perception of the world around them.

As for the assimilation of mushrooms by your body, then you don’t have to worry about this. There are practically no contraindications for eating mushrooms. Unless such diseases as cholecystitis, pancreatitis and low acidity of gastric juice. The mushroom, as already mentioned, is very nutritious, but also very rich in vitamins - C, groups B, A, PP. It contains a lot of amino acids, minerals, especially iron, and also the camelina contains lactarioviolin, which is a natural antibiotic. If you make saffron milk permanent integral part Your menu, then as a result you can get a noticeable increase in the level of metabolism, improved vision. You will see how beneficial its effect on the skin, hair and nails.

So, enough introductions, let's go directly to the recipes.

Recipes for canning saffron mushrooms

Ryzhiki lend themselves perfectly to canning, and to any culinary processing. Of course the most good way salting mushrooms came up with our ancestors when they went to the forest big companies, or artel, for mushrooms. They took with them birch bark boxes and salt, each found mushroom was shaken off and cleaned of grains of sand and coniferous needles, put in a box. Immediately, along the way, mushrooms poured salt, and returned from the forest with ready-made salting for the winter. Therefore, the artel, so that there is someone to run to collect, someone to salt, and someone to drag.

Marinated saffron milk caps, Vyatka style recipe

Ingredients:

mushroom mushrooms;

Water, preferably spring.

Let's see how to pickle mushrooms for the winter with this recipe. In fact, salt, because we do not add acid, neither vinegar nor citric acid. The amino acids of the mushrooms themselves remain, which are enough in these mushrooms, and they provide the pickling process.

1. Sort the mushrooms, remove debris, wash under running water.

2. Pour water for 2-3 hours, that is, soak. In fact, the technology for processing mushrooms does not provide for soaking, so this item is not required.

3. Put the mushrooms in a saucepan, cover with water and boil for 2-3 minutes, then plunge into cold water to cool. Do not keep in water for a long time, discard in a colander and allow to get rid of moisture, and dry the mushrooms.

4. Take an enameled bucket or glass jar, put the mushrooms there in layers, putting each mushroom with a hat down. Sprinkle each layer with salt, little by little, counting on the subsequent addition, and for the first time no more than 1 tablespoon of salt should go.

5. Mushrooms should be poured with cold spring water, but a little, not to the top, because in the process of salting juice will flow.

6. Put gauze on the top layer of mushrooms, on the gauze - a wooden circle, and on the circle - not a very weighty weight, for example, a jar of water, closed with a lid. To prevent mold, you can use vegetable oil by boiling it and pouring a little into a bucket over water and mushrooms.

7. Mushrooms will begin to settle in the bucket as the juice is released, so you can add mushrooms to the container for some time, sprinkling them with salt, until the volume of the container is used up.

Connoisseurs say that mushrooms grown in the forest, the so-called "upland", are better suited for this method of harvesting, they are coarser and more fragrant.

Salted saffron milk mushrooms

Ingredients:

Mushroom mushrooms, 1 kg;

Citric acid, 3g;

Allspice, 6 peas;

Bay leaf, 3 leaves;

Let's take a closer look at how to make a harvest for the winter from salted mushrooms.

1. We use brine from pickling mushrooms in a bucket or barrel. In the previous recipe, we carefully followed the process of pickling mushrooms.

2. When the mushrooms are ripe, we will take them out into a bowl and boil the brine. You can put currant and cherry leaves in the brine, and a few black peppercorns if you want to get a more fragrant seaming.

3. Prepare sterilized jars and boiled lids for mushrooms.

4. In each jar we put a bay leaf and a few peas of allspice, put the mushrooms on the shoulders, and pour boiling brine to the top of the jar. If there is not enough brine, just add boiling water.

5. We cover the jars with lids and put them on sterilization. Liter cans require 50 minutes to sterilize, and half-liter - 40 minutes.

6. At the end of sterilization, roll up the jars, turn over and cool under a towel.

Hot pickled mushrooms, recipe with photo

Ingredients:

Mushroom mushrooms, 1 kg;

Salt, 7 g;

Citric acid, 1.5 grams;

Water, 150 ml.

Consider the process of pickling and seaming mushrooms for the winter point by point.

1. First, let's deal with mushrooms. Let's sort them out, clean them of debris, wipe them with a cloth. We will trim in size, that is, we will not touch the small ones, but we will divide the large ones into smaller parts. If you are afraid that the mushrooms will darken, immerse them briefly in cold water, putting 20 g of salt per 1 liter of water. But you should not keep mushrooms in water for a long time.

2. How to prepare a marinade is known: mix salt and citric acid with water and boil.

3. Prepare the jars by sterilizing them with boiling water or steam. Boil the lids separately.

4. We lower our mushrooms into the boiling marinade. When they start up the juice, and the marinade boils again, hold the mushrooms in a slow boil for 15 minutes.

5. We move the boiled mushrooms into jars and pour the marinade in which they were just cooked. We roll up and put on cooling, not forgetting to turn the jars over and cover them with a towel.

Pickled mushrooms, canning with spices

Ingredients:

Mushroom mushrooms, 1kg;

Black pepper, 7 peas;

Allspice, 5 peas;

Carnation, 1 bud;

Coarse rock salt, 1 teaspoon;

Table vinegar 9%, half a glass of tea;

Water, ¾ cup tea.

Consider in detail the processes of pickling and seaming mushrooms.

1. We sort the mushrooms, clean, wipe each mushroom with a cloth, or wash all the mushrooms together under a stream cold water from the tap.

2. Put the mushrooms in a saucepan, add salt and pour boiling water over them. We leave them under the lid for 3 minutes, after which we throw the mushrooms into a colander, and pour out the water.

3. We prepare the marinade from all the ingredients listed in the recipe. After boiling for several minutes, cool the marinade.

4. We prepare jars, sterilize them with boiling water or steam. Boil the lids separately. We cool everything.

5. In sterilized jars, put our mushrooms on the shoulders, fill to the top with cold marinade and cork the jars.

It is necessary to store such a blank in the refrigerator, and you can start eating mushrooms already after 2-3 days.

Salted mushrooms, dry salting recipe with video

Ingredients:

mushroom mushrooms;

Salt rock;

lava leaf;

Carnation.

Dry salting of mushrooms is a very simple process that has been tried for centuries. There is no particularly strict recipe, except for the expression "salt mushroom is not afraid." And the container must be chosen correctly so that it does not oxidize. In our case, a wide saucepan was chosen from of stainless steel, and for the lid - a glass or plastic plate of suitable size, on which it is convenient to put the load.

So let's get started.

1. Mushrooms, previously sorted and carefully wiped with a cloth, are carefully laid out in a saucepan with caps down. They are stacked in dense rows, and each row is sprinkled with salt directly from the pack, by eye. After sprinkling with salt, one bay leaf and one clove bud are placed in each row of mushrooms.

2. Mushrooms are collected in the forest, they different size. There are big ones, and there are very small ones. But the author of the video does not attempt to somehow equalize the size, does not cut anything, but puts all the mushrooms without changing their shape. The only thing he does is use the size of the mushroom to fill in the cavities and voids that occur as the mushrooms are laid out.

3. When all the mushrooms have found their place in the saucepan, the last layer of mushrooms, the last bay leaf and the last clove bud are placed. A control layer of salt is poured on top, not too plentiful, and the process of dry salting is over.

4. A lid is placed on the saucepan, in the form of a transparent plate, and a weight is placed on it, an ordinary jar with a screw cap filled with water.

5. A saucepan with pickled mushrooms is taken out to the balcony or put in the refrigerator if it's hot outside.

6. After 2-3 days, the saucepan opens, and mushrooms appear to the eye, thoroughly seated, covered with juice. At the author of the video, the mushrooms darkened, because they were hog mushrooms. But if it was a mushroom called "real camelina", then it would remain orange. However, for quality salted mushrooms the color change had no effect.

7. Now you can take out a few mushrooms from the saucepan, cut them into strips or any other pieces, add olive oil and top with chopped green onions. And - on the table. Delicious!

In our review, we tried to pick up for you best recipes harvesting mushrooms, or rather, mushrooms, as part of harvesting for the winter. By the way, mushrooms such as those described in our recipes can be preserved for the winter, but you can also eat them during ripening, without putting it off indefinitely. If you take it seriously, then it’s enough to diversify the table in the summer, and to stock up on mushrooms for the winter. Salted mushrooms, pickled mushrooms - everything will come in handy in winter, so don't let the mushroom season take its course, because you won't catch up with what you missed.