Salted mushrooms in a hot way for the winter recipes. Various recipes for salting mushrooms for the winter

garden equipment 17.10.2019

garden equipment

Salted mushrooms are one of the most delicious meals that can be placed on any table. As a rule, they are salted and pickled. Many choose the first method, since with such processing of mushrooms they retain more taste. Salted mushrooms are stored in a cool and dark place, because in a warm place they will quickly deteriorate.

How to salt mushrooms - a quick method

In order to try pickled mushrooms, you do not have to wait long. You can try pickling mushrooms with a quick method. So they will turn out no less tasty. They can be eaten throughout the week after salting. Store mushrooms in a cool place.

What you need to cook mushrooms with a quick method:

Fresh mushrooms 5 kg.
Salt 200 gr.
Dill stalks.
Bay leaf 10 gr.
Peppercorns 30 gr.
Vegetable oil to taste.

Sequencing:

First of all, you need to prepare the mushrooms. To do this, clean them and rinse cold water, then we clean the mushrooms from dirt. It is best to take mushrooms of the same size, so they will be better salted and turn out to be tastier.
We take a suitable container and put mushrooms there with caps down. Sprinkle mushrooms with salt and spices.
Leave the mushrooms for a few minutes in a salting container. During this time, the mushrooms will give juice. Immediately after the mushrooms are covered with the resulting brine, you can leave them for 2 hours and only then serve them to the table.
Ready mushrooms should be washed with cool water and seasoned with vegetable oil.

Salting mushrooms in a cold way

The cold method of salting mushrooms is suitable for freshly harvested mushrooms. So they will turn out tastier and retain a maximum of vitamins. For this method of pickling, medium-sized mushrooms are perfect.

What you need for salting mushrooms in a cold way:

Ryzhik 1 kg.
Coarse salt 50-60 gr.
Currant leaves 5-7 pcs.
Bay leaf 10 pcs.
Allspice 10 pcs.

Sequencing:

Put currant leaves on the bottom of the salting container, Bay leaf and some black peppercorns. Then sprinkle everything with salt and put some of the mushrooms on top.
Sprinkle the mushrooms with salt and spices, then spread the mushrooms. Lay currant leaves on top of all layers.
We cover last layer gauze and put oppression on top, on which you want to install the load. It can be either an ordinary jar of water or a stone.
We leave the mushrooms in a dark and cool place for a month. After that, mushrooms can be served at the table.

Salting mushrooms in a hot way

Hot-cooked mushrooms keep much longer than mushrooms cooked in other ways. The reason lies in the way they are processed and salted. Mushrooms of various sizes are suitable for salting.

What you need to cook mushrooms in a hot way:

Ryzhik 1 kg.
Coarse salt 50-70 gr.
Fuck root.
Garlic 2-3 cloves.
Currant leaves.
Bay leaf.

Sequencing:

We prepare the mushrooms. To do this, they need to be cleaned and all dirt removed. Then we wash the mushrooms with water and let them dry.
Fill the mushrooms with water and put them on fire. Bring water to a boil and cook for about 3 minutes. Then we turn them over in a colander and let them cool.
Prepare horseradish root. To do this, cut it into narrow and small strips.
In a ready-made container for salting on the bottom, lay out part of the mushrooms with caps up. A layer of mushrooms should be sprinkled with salt and spices. After that, you can lay out a layer of mushrooms and sprinkle it with salt and spices on top.
For the most upper layer lay out a clean napkin and put oppression.
We put the container with mushrooms in a cool place.
After a month, you can transfer the mushrooms to clean, sterilized jars for storage.

Salting mushrooms is one of the most famous ways to process these mushrooms. With a fairly simple processing, they will turn out tasty and fragrant. The considered recipes will allow you to save all the taste and maximum vitamins of these mushrooms.

Delicious, nutritious and healthy, mushrooms are great for adding to everyday meals or as a gourmet treat for the holiday table. The most popular option for their preparation is salting in a cold way, which retains all the taste and useful qualities of these wonderful mushrooms. And the addition of various spices and spices gives salted mushrooms piquancy and pleasant spiciness, turning a traditional Russian appetizer into a real delicacy. Interested? From this article you will learn how to salt mushrooms in a cold way according to the most popular recipes!

Training

To prepare mushrooms for salting in a cold way, you need to check the mushrooms for defects and debris, and then simply wipe the hats and legs with a clean cloth or sponge to remove dirt and cut off any damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms for salting, more or less the same in size.

Step by step recipes with photos

Cold salting of mushrooms is attractive in that the appetizer will be ready in 3-4 weeks, unlike the hot method, which requires more effort and time. At the same time, mushrooms will retain their wonderful forest aroma and taste, as well as nutritional value. They can be consumed as a ready-made snack or put into glass jars and stored in the refrigerator.

Tip: If you salt mushrooms cold, always add green horseradish leaves to them, which prevent the development of bacteria and add a piquant spiciness to salted mushrooms.

Classic recipe cold salting mushrooms for the winter have long been practiced by experienced housewives, because at home you get a product from which you can quickly build a delicious treat for any occasion.

Servings/Volume: 4-5 liters

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 10 tbsp. l.;
bay leaf - 4 pcs.;
black peppercorns - 3 tbsp. l.;
cherry leaf - 20 pcs.;
horseradish leaf - 4-5 pieces;
fresh dill - 4-5 umbrellas.

Cooking:

Pour boiling water over cherry and horseradish leaves, dry, divide into two parts and put half on the bottom of a capacious enamel pan so that they form a “cushion” for mushrooms.
Clean the mushrooms from defects and rinse them under running water then blot with a paper towel.
Layer the mushrooms in the pan on top of the leaves, spreading them evenly and sprinkling each mushroom layer with salt, dill sprigs, black peppercorns, and bay leaves. Place the other half of horseradish and cherry tree leaves on top.
Cover the container with mushrooms with a lid smaller in diameter and press it down with a glass three-liter jar filled with water.
Place the container with oppression in a cool place. You can try the mushrooms for readiness after 14 days, but they will be fully ready in 3-4 weeks.
For ease of storage, transfer the salted mushrooms to sterilized jars, close with tight lids and refrigerate or cellar.

Bon appetit!

Cold-salted camelina caps are the perfect summer appetizer that goes well with onion rings in sour cream, fried potatoes or herbs with garlic. The preparation of this delicacy requires a minimum number of ingredients and only 7 days for salting, and the taste of the finished dish will exceed all your expectations.

Servings/Volume: 2.5 l

Ingredients:

fresh mushrooms - 3 kg;
rock salt - 150 g.

Cooking:

Clean the mushrooms from debris, rinse under running water and separate the legs, leaving only the caps. Don't throw away the legs. They can be cooked separately, for example, fried in sour cream and served with any side dish.
Place on the bottom of a wide enamel saucepan a large number of salt, distributing it along the bottom.
Spread the prepared camelina caps on the salt in 5 cm layers, placing them tops down and sprinkling each mushroom layer with an even amount of salt.
Cover the contents of the pan with clean gauze, place a wide plate on top, press down on it with oppression and place in a dark, cold place. The mushrooms will release juice, which can be supplemented with brine (in proportions of 20 g rock salt for 0.5 l boiled water) so that they are completely covered.
After 3-4 weeks, you can use salted mushroom caps as an independent cold appetizer or serve with hot fried potatoes, onion rings and finely chopped herbs.

Bon appetit!

Ryzhik, salted for the winter in glass jars, literally scatter with holiday table. This is one of the best snacks under forty-degree alcohol: salted mushrooms are not only tasty, but also very nutritious, which is extremely important when drinking hard liquor.

Servings/Volume: 4.5 l

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 250 g;
dry cloves - 5 pcs.;
ground black pepper - 50 g;
black peppercorns - 2 tbsp. l.;
blackcurrant leaf - 15-20 pieces;
bay leaf - 10 pcs.;
fresh / dry dill - 5 umbrellas.

Cooking:

Clean the mushrooms from debris and dirt, rinse well.
Pour 2-3 times with boiling water and put on a paper towel for 20 minutes to get rid of excess moisture and dry the mushrooms.
Put one part of blackcurrant and bay leaves, peppercorns and cloves in the bottom of a large saucepan.
Place the mushrooms with their caps up in the pan, sprinkling with salt and ground pepper.
When the mushrooms run out, cover them with the second part of the currant leaves, laurel and dill umbrellas.
Cover the contents of the pot with a clean, smaller lid, press it down with oppression and leave it for 2 days so that the spices and spices have time to soak the mushrooms.
Transfer the contents of the pan to sterilized jars and fill with the resulting brine. The mushrooms should be completely immersed in the brine - if it is not enough, add to the jars right amount cold boiled water.
Close the jars with mushrooms with nylon lids and store them in the refrigerator or cellar. Remember that preservation cannot be stored for a very long time without pasteurization, so it is recommended to use mushrooms in jars within 2-3 months.

Bon appetit!

Video

We offer you a few more video recipes for cold salting mushrooms:

Look for other recipes for salting mushrooms in another article on our site.

Recipes for pickling mushrooms can be found in this article.

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. loves forests, blooming gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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Salted mushrooms according to grandma's recipe

Ingredients:

1 kg of fresh mushrooms;
1 liter of water;
2 tbsp. l. rock salt;
2.5 tsp spoons of sugar;
1 tsp peppercorns;
2 small sheets of horseradish;
2 bay leaves;
4-5 black currant leaves;
1 large dill umbrella.

Method for preparing salted mushrooms

1. Prepare the mushrooms: cut off the lower parts at the legs with a knife, remove the wormy and spoiled places. Pour selected mushrooms into a large basin with slightly salted water and “rinse” well for about 5 minutes. Drain the water, repeat the manipulation a couple more times.

2. Now the mushrooms can be boiled - throw in boiling water, cook for 15 minutes, drain into a colander and rinse under a cold tap.

3. Banks with a volume of 0.5-0.7 liters (optional) should be clean, you can sterilize if you wish, but my grandmother only poured boiling water over it - that was enough. Fill them with mushrooms, not reaching the "shoulders" half a centimeter.

4. Engage in brine: boil a liter of water, put salt, dill, sugar, peppercorns and lavrushka in it. As it boils again, throw in the washed leaves of horseradish and currant. After 30 seconds, remove from heat and immediately pour the mushrooms in jars.

5. Leave the snack on the table until it cools completely, then close it with plastic or nylon lids and put it on the bottom shelf in the refrigerator.

Catherine A.'s recipe

Step 1: prepare mushrooms.

Spread the mushrooms in small portions on cutting board and with the help of a knife we remove the coarsened legs and caps. Then place the mushrooms in a deep bowl and rinse thoroughly under running water.

Now pour ordinary cold water into a medium saucepan and put on a large fire. In order for the liquid to boil faster, cover the container with a lid. Immediately after this, pour more salt here, mix everything thoroughly and reduce the heat. Attention: water should be well salted. Immediately after that, carefully put the mushrooms into the pan and cook them for 10–15 minutes. Thus, the component will remain the same red in color. After the allotted time, turn off the burner, and pour the contents into the sink through a sieve. We wash the mushrooms under running water and leave it aside, and in the meantime we will prepare the solution.

Step 2: prepare jars.

Pour cold water into a small saucepan and place over high heat. In the meantime, thoroughly rinse the jars with lids under running water using a kitchen sponge with a special detergent for dishes. When the contents in the container boil, we begin to sterilize the container. To do this, first of all, we reduce the fire. Then carefully lay out the jars with lids in turn and sterilize them for 10–15 minutes. Attention: if there is not enough space in the pan for this, then it is better to prepare the containers one at a time. Also, the water should completely cover the jars, so we calculate everything in advance. After the allotted time, turn off the burner, and take out the container with the lids with the help of kitchen tacks and put it upside down on a clean cloth towel. Important: do this with extreme caution as the jars are very hot and may burst.

Step 3: prepare the brine.

In a clean medium saucepan, pour a liter of ordinary cold water, put on a large fire and cover with a lid. When the liquid boils, add to it 1 tablespoon salt, two types of peppercorns, bay leaves, dried cloves, cinnamon pieces, and currant leaves. Mix everything thoroughly with a tablespoon until the first component is completely dissolved and reduce the heat to the maximum. Immediately after this, we begin to cook mushrooms.

Step 4: Cooking hot salted mushrooms.

AT hot pickle carefully lay out the mushrooms and cook for 10–15 minutes. Immediately after that, turn off the burner, and carefully place the mushrooms with a tablespoon in sterilized jars, pour the remaining brine and close the lids tightly.
We put the containers upside down, wrap warm blanket and leave somewhere in a secluded place until completely cooled. After the time has elapsed, we put the seam for storage in the refrigerator or in the cellar.

Step 5: serve hot salted mushrooms.

In general, such mushrooms can be served to dining table immediately after preparation. They are not only very beautiful, but also delicious. Therefore, when the time comes, open the jar and, using a tablespoon, put the mushrooms in a bowl or salad bowl. We treat friends and family with such amazing mushrooms along with fried potatoes and other cereals.
Enjoy your meal!

Mushrooms can also be rolled up using a can key. Then for this you will need ordinary iron covers with rubber bands;

The amount of ingredients for the brine indicated in the recipe requires 1 liter of water. Accordingly, the more mushrooms you have for seaming, the more liquid you need;

Large mushrooms can be cut into several pieces, as this will not change their taste.

Mushrooms

Description

Ryzhiki - hot salting- this is one of the most reliable and fastest methods of harvesting tender and fragrant forest mushrooms for the winter with your own hands at home.

Salted mushrooms - universal product. They will make any salad, which should include mushrooms, unique, giving it an amazing taste. Eating salted mushrooms will help the body to literally rejuvenate. For those people who have the opportunity to regularly eat these "sunny" mushrooms, there is a sparkle in the eyes, nails and hair are strengthened, and the skin acquires an even color. This miraculous transformation is facilitated by the presence of youth vitamins A and E, as well as fiber and saccharides, which have a beneficial effect on the digestive organs.

These amazingly beautiful and fragrant mushrooms will decorate the festive table, and dinner on a weekday will turn into a holiday in an instant.

Hot-salted mushrooms will turn out crispy and juicy, retain their shine and natural flavor. This recipe will not only be a godsend for young housewives, but will also be able to teach experienced chefs a lot. Be sure to leave a place for it on the pages of your personal cookbook, because you will return to it more than once, because it is in this way that you can prepare excellent mushrooms and milk mushrooms.

The preparation of this blank will take very little time, which will allow you to do it immediately after collection. Indeed, often, having brought home a large number of mushrooms, you understand that after a pleasant pastime in the bosom of nature, a very unpleasant occupation awaits you all night. Pots, jars, hassle. This simple one will save you from all this. step by step recipe with photographs, which will tell you how to do it all quickly and measuredly. The result of your labors will be excellent and very tasty salted mushrooms that will delight you throughout the winter..

Ingredients

Steps

Select the most beautiful and, preferably, the smallest mushrooms. Remove forest debris from them: blades of grass, needles, remnants of earth and cobwebs.

Put the mushrooms in a deep bowl and fill with warm water. Leave the mushrooms in the water for literally three minutes, and then thoroughly rinse each mushroom with your hands, wiping it with gentle movements. Put the clean mushrooms one by one on a table covered with a towel and leave to dry completely..

After that, prepare the jars: rinse them in warm water with the addition of baking soda, and then rinse in running water and sterilize in a convenient way for you for five minutes. Rinse the lids and boil in clean water for two minutes. If the cover design provides O-rings made of rubber, then before lowering into boiling water, be sure to remove them from the lids. Be sure to replace the rubber bands when the lids have cooled and the condensation has drained from them..

While the jars are being sterilized, in a stainless steel saucepan or enamelware without chipping, prepare the brine. To do this, mix salt in the indicated proportions, citric acid and water, and then boil this composition. The proportions of brine are given for one liter jar of salted mushrooms.

You can add spices if you like. Allspice and black pepper are perfect for cooking mushrooms, as well as mustard seeds, rosemary and bay leaf, which should be lowered two minutes before the end of cooking. Adjust the amount of spices at your discretion, you can not use them at all. Dip prepared mushrooms into boiling water. Large mushrooms can be cut into several pieces before laying. Boil mushrooms in brine for twenty minutes over low heat after boiling the brine again. Mushrooms ready for canning will look like in the photo.

After the time has elapsed, remove the pan from the heat and place the hot mushrooms in prepared sterile jars using a clean, dry spoon. Pour the mushrooms with the brine left after they were cooked. If desired, you can pour mushrooms with brine, filtered through a fine sieve. Immediately roll up the workpiece with permanent covers. Wrap the workpiece by turning the jars upside down, with a woolen blanket or wadded blanket, and leave it like that until it cools completely.

Transfer the cooled jars to a place for further storage., in which you can provide the workpiece comfortable conditions: a constant air temperature not exceeding 20 degrees Celsius, good ventilation and darkness.

The first sample from hot-salted mushrooms can be taken after two weeks. Serve mushrooms to the table, slightly cooling, pouring abundantly with fragrant sunflower oil or fat sour cream and be sure to sprinkle with onions.