Mushroom picker page. Pickling mushrooms

It’s better to salt in a bucket than in an enamel jar. Much more convenient, and the mushrooms turn out tastier. Provided, of course, that there are enough of them to fill this bucket. You can press it down with pressure, which is advisable to do during salting. Place gauze under the lid of the bucket and change it from time to time during salting. Spread the lid of the bucket with mustard. To make the salting work better. You can't do this in a bank. Probably even better in a barrel. But this is more of a luxury.

In the past, mushrooms were salted exclusively in wooden barrels - tubs, pressed down with pressure on top. These barrels were kept in a dark, cool place, preferably in a cellar or underground, but this is only possible in your own home. You can even keep a tub there in the house itself if the room is cool enough. In an apartment, you have to limit yourself to containers that can be put in the refrigerator, preferably the one under the window, but not all apartments have such a refrigerator. Therefore, salt is now often used in enamel saucepans. Salting in a glass jar is inconvenient - you still have to press the mushrooms down so that they release juice. Although special small-sized salting tubs are also sold.

Previously, my grandparents salted mushrooms in a wooden barrel, but now you can’t find a suitable barrel during the day with a fire. But enamel cookware is quite suitable, the main thing is that it does not have chips. Glass jars, in which most people salt mushrooms, are also quite suitable.

If we always cooked in any pans, then salt and store in winter only in glass jars. We soak the mushrooms in an enamel basin and store them in glass jars. Everyone seems to do this. Instead of an enamel basin, an enamel bucket is used; usually a bucket or basin is used, because it is convenient to place pressure; in other containers it is problematic to place mushrooms under pressure.

Enameled buckets are now rarely kept at home, so many people ask whether it is possible to pickle mushrooms in a plastic bucket . It is highly undesirable to salt mushrooms in an ordinary bucket that is not used at home for cooking. I would say completely undesirable. Non-food grade plastic is not intended for pickling mushrooms, and mushrooms are a very dangerous product if used incorrectly.

Homemade pickles are the best snack in the winter, because they are always prepared from the highest quality, natural products and always with soul. But this is not enough, because not a single pickle will be stored for long if you do not follow the cooking rules.

Mushrooms are a product that requires special attention when preparing for the winter. Housewives always have a lot of questions: is it possible to pickle mushrooms in a plastic container; how much salt is required; which method is better - hot or cold; How soon can you eat salted mushrooms, etc. All answers can be found in this article.

How to pickle mushrooms in a pan under pressure: the hot method

Tubular and lamellar mushrooms are most suitable for pickling. The second type includes honey mushrooms, which are often chosen for harvesting for the winter due to their small size. Honey mushrooms can be salted whole, so the appetizer is not only tasty, but also beautiful. Learn how to pickle mushrooms using the hot method.

Important: do not salt mushrooms in a stainless steel or aluminum pan, as they react with the metal and release toxic substances. Use an enamel pan.

Honey mushrooms 2 kg
Salt 100 g
Black peppercorns 10 pcs.
Bay leaf 3 pcs.
Dill umbrellas 8 pcs.
Cherry leaves 10 pcs.
Currant leaves 10 pcs.
Garlic 6 cloves
Horseradish leaves 3 pcs.

Important: if you are salting milk mushrooms - white or black milk mushrooms, volnushki, white mushrooms, valui, podoreshniks, smoothies, violins - they must first be soaked for 1-2 days in water with a small amount of citric acid. The water needs to be changed several times during this time.

Why can't you salt in aluminum containers?

A number of scientists believe that aluminum is toxic. Studies have shown that all patients suffering from Alzheimer's disease have increased levels of aluminum in their brain tissue. It is believed that the main route of entry into the body of this metal is the use of aluminum cookware. Moreover, the sanitary and epidemiological norms and rules (SanPiN) of 2003 do not allow the use of utensils made of this metal in preschool institutions.

However, there are also diametrically opposed views that defend aluminum products. Moreover, all arguments are based precisely on the presence of a protective oxide film.

Despite the difference in opinions, both sides agree that alkaline and acidic environments dissolve the oxide film, reacting both with the aluminum oxide itself and with the pure metal, dissolving it.

Remember the experiment from your school chemistry course - the reaction of aluminum with a mixture of sodium chloride (table salt) and copper sulfate. Copper sulfate itself does not react with aluminum, since the latter is protected by a strong oxide film. But as soon as a NaCl solution appears, this film is destroyed under the influence of chloride ions. Pure aluminum is no longer limited by anything and can react with copper and water, sacrificing its own structure - in other words, dissolving.

Outside the test tube, everything happens not so linearly, but in a similar way - a solution of table salt opens access to the aluminum hidden behind the oxide film, and it begins to react with the substances that make up the product that you decided to salt.

That is, when salting fish, lard, cabbage, an environment is formed in a container that can provoke an undesirable chemical reaction. As a result, the housewife will receive products with a higher aluminum content and a changed taste. And this is extremely undesirable.

Salting saffron milk caps using a cold method under pressure

How to pickle mushrooms cold? The recipe is simple. For pickling, let's take one of the most suitable varieties for this - saffron milk caps.

Cooking time: 1 hour

Number of servings: 15

Energy value of the product

proteins – 2.4 g;
fats – 1 g;
carbohydrates – 0.5 g;
calorie content – 20 kcal.

Ingredients

saffron milk caps – 2 kg;
salt – 100 g;
allspice peas – 30 pcs.;
garlic – 4 cloves;
bay leaf – 20 pcs.;
black currant leaves – 20 pcs.

Cooking process

Sort the saffron milk caps, discard the rotten and wormy fruits. Cut off the bottom of the stem of the mushrooms. Place the saffron milk caps in a colander and rinse thoroughly with cold water under the tap.
Prepare a soaking solution. Fill a large container with drinking water, dissolve salt and citric acid in it at the rate of 10 and 2 g per liter, respectively. Place the saffron milk caps in this solution and soak for two days. The solution needs to be changed several times during this time.
After this, rinse the mushrooms again under running water. Place on a paper towel to remove excess moisture.
Select an enamel pan of suitable volume. Place currant leaves, bay leaves, allspice and garlic on the bottom. First cut each clove into two parts. Sprinkle with half the total amount of salt.
Place the mushrooms in the pan, caps up, and sprinkle with the remaining salt. Cover the contents of the pan with gauze and apply pressure. After a few hours, the saffron milk caps will compact a little and you can add another batch of mushrooms to them, if they all don’t fit into the pan at once.
Leave the saffron milk caps like this for two weeks. The temperature in the room where they are located should be no higher than 20 degrees. Change the gauze that covers the mushrooms every few days.
After this time, the oppression can be removed and the salted saffron milk caps can be placed in sterilized jars. Or you can cover with a lid and leave them in the pan.

Important: never use iodized salt to pickle mushrooms, or any other fruit. Iodine, reacting with substances released during the salting process, provokes rotting.

Housewives often have a question: how much salt to add to mushrooms so that they are well salted, tasty and can be stored for a long time? For high-quality pickling, add salt to the preparation at the rate of 50 g per kilogram of mushrooms. In this case, the variety does not matter. The main thing is that the salt is not iodized.

Homemade preparations Mushrooms

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Cooking recipe, preparation of mushrooms, dry pickling, saffron milk caps, russula, mushrooms in salt water, mushrooms in marinade, pickling mushrooms, salting, pickling mushrooms, pickled mushrooms, champignons, fried mushrooms, boiled mushrooms, milk mushrooms, saffron milk caps, chanterelles, aspen mushrooms, boletus mushrooms , assorted mushrooms, mushroom platter, mushroom salad, mushroom salad, mixed salad, fried mushrooms, boiled mushrooms, mushroom broth.

Mushroom recipe:

Sort the collected mushrooms by type, remove any wormy or unfamiliar ones, thoroughly clean and rinse them. To do this, place the mushrooms in a bucket or large pan of water. Mushrooms are lighter than water and therefore float; To completely cover them with water, place a weighted plywood circle on them. After a few minutes, remove the mushrooms from the water, clean them: remove the lower part with the remains of the mycelium from the stems, scrape the soggy leaves from the caps.

Immediately place the peeled mushrooms in slightly salted water. After cleaning, transfer the mushrooms to a saucepan with slightly salted hot water and boil. When the water boils, continue heating at a low simmer (for caps - 8-10 minutes, for legs - 15-20 minutes). Boil chanterelles and honey mushrooms longer – 25–30 minutes. When boiling mushrooms, add; salt, allspice, bay leaf to taste. If spices were added to the water during cooking, do not put them in the container. Immediately after boiling, separate the mushrooms from excess water by placing them in a sieve or colander. If the mushrooms are cooked correctly, the mushroom juice (the liquid that drains through the sieve) will be almost clear. You can make soup from this juice, and preserve mushrooms for the winter.

Mushrooms should be preserved in an airtight container to avoid contamination with botulism.

RECIPES:

Dry salting of saffron milk caps and russula

Ingredients: 1 kg. mushrooms, 40 gr. salt.

Preparation: Do not wash the mushrooms before pickling, but thoroughly clean them with a brush or wipe with a damp nylon cloth. Then place them in a bowl and sprinkle with salt. Cover the top with a clean cloth and place a wooden circle with pressure. Do not add any spices so that the specific mushroom taste and aroma are not lost.

Mushrooms containing bitterness or toxic substances (conditionally edible mushrooms) can be salted only after boiling.

Mushrooms in salt water

Ingredients: 1 kg. mushrooms, 2 cups water, 3 tsp. salt, 1 clove of garlic.

Preparation: Peel, wash and boil young mushrooms of the same size for 5-10 minutes. Then cool, squeeze lightly and place in jars. Pour boiled salted water so that it completely covers the mushrooms. Close the jars, place in water and boil for 1 hour.

Cold pickling of mushrooms

Ingredients: 1 kg. mushrooms, 50 gr. salt, spices, bay leaf, black pepper, garlic.

Salt is taken at the rate of 40-60 g per 1 kg of fresh mushrooms.

Preparation: Cut off the stems of prepared mushrooms at a distance of 0.5 cm from the cap, place them in oak tubs or enamel containers, caps down, in layers 6-10 cm thick.

First add a layer of salt to the bottom of the dish, put blackcurrant, cherry, horseradish leaves and dill stems on it.

Sprinkle each layer of mushrooms with salt and spices (bay leaf, pepper, garlic).

Cover the mushrooms placed in a bowl with a layer of currant, cherry, and dill leaves, and place a wooden circle of the appropriate diameter wrapped in a piece of clean gauze.

Place a weight (granite or basalt cobblestone) on the circle. After 1-2 days, the mushrooms will settle and produce juice. They will be ready for use in 30-40 days.

Pickling boiled mushrooms

Ingredients: 10 kg. mushrooms (boiled), 400 gr. salt, garlic, onion, horseradish, dill, bay leaf.

Preparation: Wash the mushrooms, boil for 5-10 minutes, drain and salt, just like raw ones. Place the seasonings on the bottom of the dish and mix with the mushrooms.

In glass jars, mushrooms can be pressed with two boiled wooden sticks placed crosswise or with two plastic bags placed one inside the other and filled with water. If after 3-4 days no brine appears above the mushrooms, the load must be increased. After a week or two, these mushrooms are ready to eat.

Pickling raw mushrooms

Ingredients: 10 kg. mushrooms (raw), 450g. salt.

Preparation: Soak bitter mushrooms for several hours or overnight, and quickly rinse mushrooms with more delicate pulp with cold water. Let the water drain and layer, sprinkling each layer with salt, and place in jars or a barrel. Cover the bottom of the dish with salt, top, caps down, lay the mushrooms in layers of 5-6 cm.

Sprinkle the top layer with salt more thickly, cover with a clean napkin, and place a wooden circle with a oppressive stone on it.

When the mushrooms have settled down a lot after a few days, you can add a new portion or supplement with previously salted ones. These mushrooms are ready in one or two months.

Salted champignons

Ingredients: mushrooms.

Preparation: Salt as for boletus mushrooms, just add onion and pepper. Add 2 cups of salt to a bucket of champignons.

Milk mushrooms

Ingredients: mushrooms.

Preparation: Milk mushrooms are salted in the same way, only they are sprinkled with dill and covered with cabbage leaves. Boletuses, champignons, and milk mushrooms are served with the roast.

Pickling chanterelles

Ingredients: For 1 kg of mushrooms (chanterelles), 1/3 cup of water, 2/3 cup of 9% vinegar, 1 tbsp. spoon of salt, 1 teaspoon of sugar, 5 peas of allspice, bay leaf, 2 pcs. cloves, a little cinnamon.

Preparation: Boil the prepared chanterelles in salted water for 20-30 minutes and drain in a colander. Bring water with salt and vinegar to a boil, put mushrooms in it, cook them for 20-25 minutes and finally add sugar and spices. Then cool everything, distribute into jars and close them.

Marinating boletus, boletus and porcini mushrooms

Ingredients: For 1 kg of mushrooms, 20 g of salt, 12 black peas and 5 allspice, 2 bay leaves, a little nutmeg, 60-70 g of 30% acetic acid, 1/2 teaspoon of sugar, 1-2 glasses of water, onion. Preparation: Peel the mushrooms and rinse quickly in cold water. Leave small mushrooms whole, chop large ones and place in a saucepan with a moistened bottom, sprinkle with salt and heat. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in the vinegar. Roll into jars.

Mixed salad with mushrooms

Ingredients: 400g of small mushrooms, 400-500g of small cucumbers, 5-6 pieces of small tomatoes, 1 head of cauliflower, 300g of beans or peas, 200g of small carrots.

Marinade: 1 liter of water, 50-70g of 30% acetic acid, 1 tablespoon of salt, 1 teaspoon of sugar, 1 teaspoon of peppercorns, 5-6 pcs of cloves, a little nutmeg.

Preparation: Peel, rinse and boil the mushrooms in their own juice or water. Wash the cucumbers and tomatoes, peel the remaining vegetables and boil in salted water. Place cooled and dried products in layers in jars, pour hot marinade cooked with spices in such a way that the last layer is covered by 2 cm. After cooling, close the salad. If it is not possible to store the salad in the cold, it must be sterilized for 60 minutes. at a temperature of 90 degrees, and a few days later for another 30 minutes. at the same temperature.

Fried mushrooms

Ingredients: For 1 kg of mushrooms, 350 g of butter (vegetable oil is possible), 3 teaspoons of salt.

Freshly picked mushrooms are cleaned, quickly washed, drained and cut into pieces. Heat the oil in a bowl, add mushrooms, add salt, cover with a lid and simmer at low boil for 45-50 minutes. Then fry without a lid until the juice released from the mushrooms evaporates and the oil becomes clear. Place hot mushrooms in sterilized small jars, pour boiling oil on top so that it covers the mushrooms with a 1cm layer. Close the jars immediately and refrigerate. If it is not possible to store mushrooms in the cold, partial jars can be sterilized in boiling water for 1 hour, and then sealed hermetically.

Marinated mushrooms

Ingredients: 1 kg. mushrooms, 100 gr. water, 100 gr. vinegar, 1.5 tbsp. spoons of salt, ½ teaspoon of sugar, 2 bay leaves, 4 black peppercorns, 2 pcs. carnations.

Preparation: Pour water, vinegar into an enamel pan, add salt and sugar, then dip the prepared mushrooms into this boiling liquid. Remove the foam with a slotted spoon. The cooking time depends on the size of the mushrooms. For example, small ones will be ready in a quarter of an hour, larger ones in 25-30 minutes. The finished mushrooms will sink to the bottom of the pan, and the solution itself will become clearer. Place the mushrooms in jars, seal and sterilize for 15-20 minutes. at a temperature of 75-80°C.

To marinate boletus: First, the boletus must be peeled from the oily outer skin on the caps. It is better to do this while the mushrooms are dry. Then wash the boletus well in a large bowl of water. Usually mushrooms are always washed this way, then sand and other heavy particles of dirt, pine needles, etc. will settle at the bottom.

The boletus prepared in this way must be cut and cooked in boiling salted water for 10 minutes. You can add a few drops of vinegar or citric acid to the water on the tip of a teaspoon. This procedure is necessary so that the mushrooms do not darken during cooking.

After 10 minutes, drain the water, add another portion of boiling water (salted and acidified) to the butter and cook for another 15 minutes.

At this time, put the well-washed jars and their lids in the oven for sterilization.

While the butter is cooked and the jars are sterilized, prepare the marinade.

For 1 liter of filtered water, take 2 tablespoons of coarse salt without iodine, 3 tablespoons of sugar, 9 black peppercorns, 3 allspice (large) peppercorns, 2 bay leaves, a pinch of dry dill seeds, 1 clove, 1 clove of garlic. For the marinade, do not use too many spices, especially cloves or garlic, so that their aroma does not drown out the specific smell of mushrooms.

The marinade should boil for about 5 minutes.

By this time, the boletus is usually already cooked; put it in jars and pour the marinade over it. Pour 1 tablespoon of 9% vinegar on top into liter jars.

Cover the jars with lids until completely cool. Tighten the lids lightly. Store pickled butter in the refrigerator.

In what container should you salt mushrooms?

as a last resort, enamel dishes.

Salt mushrooms in stainless steel? What consequences?

#1 andreybodrov

1. stainless steel pan, according to the supplier: “Chromium-nickel stainless steel grade 18/10.”

2. Aqueous solution of NaCI (table salt) with mushrooms

#2 popoveo

#3 andreybodrov

#4 click

But there are two big differences in tin cans and stainless steel ones.

In general, salting mushrooms is not recommended in any metal container. If possible, then a wooden tub, glass, or, in extreme cases, enamelware.

During the pickling and salting process, so many substances (mostly organics) are released from the mushrooms that it is almost impossible to say what might happen.

#5 andreybodrov

as a last resort, enamel dishes.

visually the enamel on the dishes in the store is already damaged. ((

During the salting and salting process, so many substances (mainly organic matter) are released from mushrooms.

Isn't the concentration of these substances negligible for interaction with stainless steel? What about saline solution?

#6 adamas

You can use a plastic liner bag.

#7 click

Isn't the concentration of these substances negligible for interaction with stainless steel? What about saline solution?

This question has already been answered. Do you want to eat mushrooms with a metallic taste? That's your business

visually the enamel on the dishes in the store is already damaged. ((

This is no longer for the forum.

Go to another store.

Post edited by plick: September 30, 2010 - 11:33

#8 popoveo

But there are two big differences in tin cans and stainless steel ones.

. and one big analogy: chloride ions + organic acids + metal = metallic taste. And what is tastier, tin salts or nickel/chrome/iron salts, is already a subjective consideration. For me, organic + salt + stainless steel, infused for several days, is equivalent in sensations to the faint smell of a public toilet. And the concentration of ions in order to feel the taste, believe me, will be quite enough in a few days.

In addition, modern stainless steel pans are equipped with a multi-layer thick bottom so that they retain heat longer. And such pans are durable, because they do not rust, and the coating does not peel off because there is none. What else are these pans good for?

What are the benefits of stainless steel pans?

Have you decided to update your kitchen a little and buy new pans? Or are you tired of aluminum or enamel pans and want to replace them with stainless steel alternatives to make your kitchen sparkle? Let's look at the benefits of stainless steel pans and whether they have any disadvantages.

Yes, stainless steel pots are elegant and attractive, especially if they are equipped with beautiful handles and lids. See how stylish a stainless steel cookware set looks:

In addition, modern stainless steel pans are equipped with a multi-layer thick bottom so that they retain heat longer. And such pans are durable, because they do not rust, and the coating does not peel off because there is none. What else are these pans good for?

In which pan should you cook mushrooms: stainless steel, enameled or aluminum?

I usually cook mushrooms in large quantities for autumn preparations. I don't have a large enamel or stainless pan. But there is a huge aluminum pan with a capacity of 30 liters!! This is where I cook mushrooms. Nobody died. There is no difference.

Using the pot materials listed by the author, you can cook mushrooms in any of them. But, of course, enameled one is better, it’s easier to cook, since it’s boiled and you don’t have to rush to take it out right away. But aluminum or stainless steel must be used for cooking mushrooms correctly. So, as soon as the mushrooms are boiled, you need to remove them from the pan. Because if you leave the mushrooms, the aluminum will darken, and toxic substances may form.

But, there are a number of metals that absolutely cannot be used for cooking mushrooms. And if you decide to cook mushrooms in dishes made of cast iron, copper or tin, forget it. Under no circumstances should you cook mushrooms in them.

In an enamel pan or any other stainless metal, prepare a salt solution (for 1 kg of mushrooms 40 - 45 g of salt and 200 g of water), add 2 - 3 g of citric or tartaric acid to prevent darkening. Place the pan on moderate heat. When the water boils, add the mushrooms and cook for several minutes, stirring occasionally and skimming off the foam. Then add spices to taste - bay leaf, allspice, cinnamon and cloves (for about 1 kg of mushrooms 2-3 bay leaves, 1 - 2 pieces each of bitter, black and allspice and cloves, cinnamon on the tip of a knife) and continue to cook until readiness. Cooking is considered complete if the mushrooms settle to the bottom of the pan and the brine becomes clear. In 1 - 2 minutes. Before the end of cooking, add 1 teaspoon of 80% acetic acid, previously diluted in the broth, to the pan per 1 kg of mushrooms. Then remove the pan from the heat and pour the hot brine with mushrooms into prepared glass containers. Product ratio: mushrooms 60 - 65%, liquid 40 - 35%. A liquid or decoction with a high content of suspended particles is filtered through double gauze before bottling. Since mushrooms release juice during cooking, there may be more liquid than is needed for pouring. The second and then the third batch of mushrooms are cooked in this liquid. Filled jars are covered with lids and sterilized at 100°C: jars with a capacity of 0.5 liters - 40 minutes, 1 liter - 50 minutes. After sterilization, the jars are immediately sealed, the quality of the seal is checked and the lids are placed down until completely cooled. Acetic acid, since it evaporates when heated, is added to the pan 1 minute before the end of cooking.

Mushrooms are not only an addition to main dishes, but also an independent treat

Mushrooms are not only an addition to main dishes, but also a treat in their own right. They are boiled, fried, marinated and even salted. There are a lot of recipes with mushrooms, but today we will talk about how to pickle different types of mushrooms. You will also learn how to salt them. We will also tell you little secrets and tricks about delicious salted mushrooms.

Before any work, it is necessary to carefully prepare the products. Wash with running water, remove dirt, insects and grass.
Salting should take place on mushrooms pre-soaked in water.
The salting process must be performed in special containers, such as enamel, ceramic, glass and wooden barrels.
For better cleaning, you can use a toothbrush; it does an excellent job of removing dirt on surfaces.
When salting, it is imperative that the spores be completely covered with liquid.
In order for enough juice to be released in salting, you need to increase the weight of the load. If it doesn’t help, pour in a little brine, which consists of water and salt, or rather 20 g of salt per 1 liter.

In this matter, nature has helped humanity a lot by giving us a wonderful delicacy. Therefore, mushrooms that grow in forests are suitable for consumption. We present to you an approximate list of names of mushrooms that are suitable for pickling:

The salting utensils play an important role; moreover, the result depends entirely on the correct use of the utensils. And what is most important is what material this cookware is made of.

For city residents, this is one of the simplest, and most importantly, affordable methods of pickling. Glass jars can be easily obtained, they fit in the refrigerator, are quickly washed and do not take up much space. They are easy to open, move and use.

First you need to disinfect the glass container.
Then dry thoroughly.
Move the salting products inside.
And then secure tightly with the lid.

Read on the topic: How to seam cans with a seamer, and how to properly use different types of seamers: step-by-step instructions for properly seaming cans.

Salting mushrooms in dishes made of any type of steel, even stainless steel, is best avoided. Firstly, salting lasts a long time, sometimes even up to 3 months, and if you take into account subsequent storage, you can put the figure up to 6-10 months.
Secondly, during the pickling process, mushrooms release a lot of organic substances that interact with the surface of the dishes.
Thirdly, this interaction leads to a change in the taste of the finished product, not for the better. There may not be poisoning, but unpleasant taste is quite likely.

If you still have no choice, then to preserve the taste, you can use a plastic bag that is placed in the pan.

Salting in a plastic bucket is possible, but not advisable. It is better to use glass containers. But if you do use a plastic bucket, you must purchase it marked for food purposes - in this case, the release of harmful substances is unlikely.

Hot salting is suitable for tubular and lamellar mushrooms. Preparation proceeds as usual:

cleansing,
sorting,
washing out,
slicing,
soaking if necessary.

After all the procedures, the mushrooms are boiled, as evidenced by the name of the salting method. In this case, the water should be salty - for 1 liter of water - 50 g of salt, not iodized. After the water boils, count down the time specified for each type:

There are people who prefer to boil spores for up to 45 minutes to be sure. But what you need to remember is that readiness is determined by three criteria:

Ready mushrooms sink to the bottom;
The water becomes clear;
The decoction gives the spores elasticity and strength.

Boiled mushrooms are transferred to vessels, sprinkled with spices and watered with brine if necessary. Next, the containers with mushrooms are fixed with lids and placed in an unheated place. Mushrooms are consumed after a month, although some prefer to consume them earlier.

The cold method involves salting without preliminary decoction. Therefore, this method is considered long.

First, the container in which the cold salting method will be carried out is sterilized.
Next, spices are laid out, according to need and taste preferences.
The spore caps are laid out next to the herbs and seasonings.
You need to lay it in layers, a layer of mushrooms - a layer of salt, and so on.
The container is covered with gauze or any other cotton fabric.
Next, a circle of smaller diameter is placed, and a weight load is immersed on it.
After a few days, when the mushrooms have settled, you can add another portion of spores. But at the same time, the salting time is counted after the last laying out.
Each type of mushroom has its own salting time, but on average it varies up to 25 days.
Ready mushrooms can be left in the container in which the salting was done. Or you can move it into glass vessels, fix it and put it in the refrigerator or cellar.

If mold has formed on the fabric during the preparation of pickled mushrooms, the fabric must be replaced with a new one. Or you need to thoroughly wash the soiled one.

Required:

Mushrooms - 2 kg;
Herbs and spices - to taste;
Salt - 100 gr.

Process:

Carry out work on preparing the main component and disinfecting containers for storing mushrooms.
Layer the spore caps, salt and spices, alternating ingredients.
Cover the top with a clean cotton rag and place the weight on a circle of smaller diameter.
Serve within a month.

Salting under pressure is usually done for cold and combined methods. The bottom line is that the spores laid out in layers are subjected to force load from the outside.
That is, you lay out mushrooms in layers, then cover them with cloth, put a circle or a lid of a smaller diameter and apply pressure.
The oppression is a load with sufficient weight to release juice from the spores. It can be classic or homemade.
The classic weight is a rounded stone with minimal water absorption and minimal ability to dissolve in an acidic environment.
Homemade is a load that is made from available materials: stainless steel, glassware filled with water, or plastic bags with water.
As necessary, the oppression weight can be increased or decreased as the situation requires.

Need to:

Procedure:

Prepare the ingredients by washing and cleaning them first.
Pour water into the container and place the spores.
Place the container on the fire for 10 minutes.
Next, prepare the second container by pouring in 1 liter of water and salt. Also move it to the fire until it boils.
After the time has passed, remove the mushrooms and place in a colander.
Move them through vessels that have been disinfected in advance.
Add seasonings, spices and marinade inside.
Cover the top with a waffle towel and leave for a day.
After 24 hours of infusion, the mushrooms are ready to eat.

Required:

Process progress:

Process the spores and prepare for further actions.
Place the processed mushrooms in a container and add water until they are completely covered with liquid.
Transfer the filled container to the fire and cook until it boils. Skim off foam and stir during cooking.
After boiling, let sit for 5 minutes and place in a sieve.
Prepare disinfected vessels, throw spices inside each one, lay out mushrooms and pour in the brine in which they were thermally treated.
Seal the containers with lids only after the air has completely escaped from them.
Place the vessels in an unheated place for 30 days.

Required:

Procedure:

Prepare the components and process the spores thoroughly.
Place a container of water on the fire and bring to a boil.
Place mushrooms into boiling liquid and simmer for 25 minutes.
Then place the chanterelles in a sieve, rinse with clean water and allow to drain.
Place spices and mushrooms in a salting container in layers, starting and ending with salt, dill and garlic.
Cover the container with a clean cotton cloth, place the weight and place it in an unheated place.
Store for 30 days, then transfer into glass containers. And soak before serving.

Need to:

Process:

Prepare spores for further work.
Prepare a glass container and a smaller circle or saucer.
Place a layer of mushrooms on the bottom, caps down, then a layer of seasonings, then repeat until the ingredients are gone.
Cover the container with a saucer and place a small weight.
After 24 hours, transfer the butter into vessels, fill with the liberated brine and seal with lids.
Place them in the refrigerator for 3 weeks, and then you can serve them.

Required:

Process:

Peel, wash and separate the caps from the stems.
Salt the boiling water.
Immerse the spores in this water for 10 minutes.
Perform a disinfection procedure for jars.
Drain the water and transfer the mushrooms to containers.
Boil the oil and pour it while boiling into the vessels.
Secure the necks with paper and transfer to the refrigerator for further storage.

Need to:

Process progress:

Prepare mushrooms for salting by thoroughly washing and cleaning their surface.
Pour water into a clean container and place all the spices from the list.
Transfer the container to the fire and bring to a boil.
Add chopped mushrooms to the boiling brine and simmer for 25 minutes.
Then catch the spores and place them on a sieve to drain.
Turn off the brine and cool.
Move the mushrooms into vessels that have been disinfected in advance.
Pour brine on top.
Secure with lids and place in an unheated place for 3 days.
After 72 hours, the spores can be consumed.

Prepare:

Actions:

Prepare the mushrooms for work.
In a container for salting, sprinkle salt on the bottom, then a layer of mushrooms with caps up, spices and again salt - mushrooms - spices.
Cover the top of the container with a cotton cloth, place a circle of smaller diameter and a weight.
Salt for 3 weeks in a cool, dark place.

Need to:

Process:

Prepare the pigs for work, wash, peel and soak for 72 hours. Change the water to clean water at least 4 times a day.
After soaking, place mushrooms and spices in layers in a separate container, starting and ending with the latter.
Cover with a cotton rag, place a clamp and a weight press on top.
After 60 days, the pork can be served.

Prepare:

Actions:

Sort and process the spores for pickling.
Place a container of water and a small amount of spices on the stove that is turned on.
Place mushrooms in boiling liquid for 30 minutes.
Then remove and transfer to a colander.
Then pack in layers into glass containers.
Then pour the cooled brine into the vessels and secure with lids.
After a month, the spores can be consumed.

Required:

Process progress:

Prepare the spores for further action, then fill them with water in a large container and soak for 72 hours, changing the water 3 times a day.
After 72 hours, place in a separate container on the fire for 30 minutes, stirring and skimming as you go.
After 30 minutes, cool them in the brine and then place them in a sieve to drain excess liquid.
Place spices and mushrooms in a disinfected container in layers, starting with the first.
Place a weight on top and leave in this position for 7 days. Then you can put it in containers or serve it to the table.

Need to:

Process:

Prepare the mushrooms, remove the skin from the caps and soak in salt water for several hours.
Place mushrooms and spices in layers in disinfected glass containers.
Pour boiled hot water and cool.
Then secure with lids and store in the refrigerator.

Prepare:

Process:

Process the spores thoroughly and prepare for further actions.
Place salted water over heat until bubbles appear.
Place the spores into boiling water, then the remaining spices.
Cook for 25 minutes, then remove and place into clean containers.
Pour the boiled brine into the completed vessels and secure with lids.
Leave it in a warm place for fermentation for 3 days, and then place it in a cool place for 30 days.

To salt whites you need:

Process:

Treat spores.
Place on fire for 30 minutes.
After the water boils, add spices to the liquid.
After half an hour, place the spores in a colander.
Place spices and mushrooms in layers in a salting container.
Then apply pressure and leave for 7 days.
After the allotted time, they can be consumed.

To salt rows you will need:

Procedure:

Treat spores.
Place layers of spices and mushrooms on the bottom of the pickling container, starting with leaves and ending with salt and garlic.
Place oppression on top, and move the container to an unheated place for 40 days.

Salting spruce mushrooms (blue or dog milk mushrooms):

Process:

Process and prepare the mushrooms.
Soak for 24 hours, changing the water 3-4 times.
Scald the pickling container with water.
Place half of the spices on the bottom.
Then milk mushrooms with caps down.
Top with remaining spices.
Fix it with a circle of smaller diameter and place a weight on it.
Place the container in an unheated place for 40 days.

how to preserve oyster mushrooms?

In an enamel pan or any other stainless metal, prepare a salt solution (for 1 kg of mushrooms 40 - 45 g of salt and 200 g of water), add 2 - 3 g of citric or tartaric acid to prevent darkening. Place the pan on moderate heat. When the water boils, add the mushrooms and cook for several minutes, stirring occasionally and skimming off the foam. Then add spices to taste - bay leaf, allspice, cinnamon and cloves (for about 1 kg of mushrooms 2-3 bay leaves, 1 - 2 pieces each of bitter, black and allspice and cloves, cinnamon on the tip of a knife) and continue to cook until readiness. Cooking is considered complete if the mushrooms settle to the bottom of the pan and the brine becomes clear. In 1 - 2 minutes. Before the end of cooking, add 1 teaspoon of 80% acetic acid, previously diluted in the broth, to the pan per 1 kg of mushrooms. Then remove the pan from the heat and pour the hot brine with mushrooms into prepared glass containers. Product ratio: mushrooms 60 - 65%, liquid 40 - 35%. A liquid or decoction with a high content of suspended particles is filtered through double gauze before bottling. Since mushrooms release juice during cooking, there may be more liquid than is needed for pouring. The second and then the third batch of mushrooms are cooked in this liquid. Filled jars are covered with lids and sterilized at 100°C: jars with a capacity of 0.5 liters - 40 minutes, 1 liter - 50 minutes. After sterilization, the jars are immediately sealed, the quality of the seal is checked and the lids are placed down until completely cooled. Acetic acid, since it evaporates when heated, is added to the pan 1 minute before the end of cooking.

Recipes for salting milk mushrooms for the winter in jars using hot and cold methods

In autumn, the time begins to collect mushrooms and pickle them for the winter, as well as search for various recipes. How to squeak milk mushrooms hot and cold for the winter in jars, what spices to add and many other questions are asked by housewives in search of the perfect pickling recipe.

Recipe for marinated squeaks with garlic

Many mushroom pickers mistakenly consider violins to be a type of white milk mushroom. But actually it is not. Mushrooms are much inferior in taste to white milk mushrooms, but with proper preparation you can get a very tasty pickle with a pleasant aroma. It is also called spurge mushroom.

Before collecting mushrooms, you need to be completely sure of what the violin looks like.

Creakies;
1 liter of filtered water;
1 bunch of fresh dill;
1 sprig of tarragon;
4 currant leaves;
Black pepper (peas);
4 cloves of garlic;
5 tablespoons of table salt.

Method for salting a violin:

The spurge mushroom must be sorted out, cleaned of leaves and needles, and wormy mushrooms must be thrown out. Then rinse everything thoroughly. The greens also need to be washed.

Salting is possible only in a glass, enamel or wooden container. It is not advisable to take utensils made of aluminum or stainless steel.

Place greens and peppercorns on the bottom. Then you need to lay out one layer of creaks and one clove of garlic, add plenty of salt. Alternate layers until the container is completely filled. Place another layer of greenery on top. After this, place a wooden circle or ceramic plate and place a weight. The cup is covered with a cloth and sent to the cellar or basement.

You can eat spurge mushroom one month after pickling.

Hot salting of milk mushrooms with currant leaves

How to salt creaks using a hot method? The hot canning recipe is very simple. Many people complain that the taste of salted violin is very bitter, but with proper preparation this can be avoided.

Gruzdi violin;
30 grams of table salt (per 1 kg of mushrooms);
Fresh currant leaves;
Filtered water;

How to prepare squeaky milk mushrooms for the winter:

Clean and rinse the milk mushrooms. Soak in water for two days. The water for mushrooms needs to be changed three times. After two days, the creaks are blanched in an enamel pan for 20 minutes, constantly skimming off the foam. The water should be salted before doing this. After this time, they are thrown into a colander.

After the squeaks have cooled, they should be placed in jars with their caps down, having first placed the currant leaves on the bottom. Each layer should be sprinkled with table salt. When the jars are full, add currant leaves again.

Salted violins should be put in the refrigerator for a month and a half. Previously, it is not recommended to eat it in pickled form. It is after a month and a half that they will give up all the bitterness and will be ready for consumption.

Cold canning mushrooms for the winter

This method is very similar to the previous marinating method. The cold method of pickling milk mushrooms is also called dry, since brine is not used here. If preserved improperly, creaks become very bitter and will be impossible to eat. How to salt milk mushrooms?

Euphorbia mushroom;
Filtered water;
Carnation;
Garlic cloves;
Table salt (30 g per 1 kg of mushrooms);
Bay leaf.

How to prepare cold pickling for the winter:

Clean the milk mushrooms from leaves, check for worms, and then rinse under running water. The violin should be soaked in filtered water for two days. After two days, place them, caps down, in a wooden bowl, periodically adding cloves, bay leaves and garlic. Sleep with coarse salt. Cover with a ceramic plate or wooden circle on top, and then place a heavy weight.

Due to the fact that the mushrooms spent two days in water, when packed tightly in the container, they will release a large amount of liquid. It should completely cover the creaks. If there is not enough liquid, then you need to regularly add a saline solution (20 grams of table salt should be diluted in 1 liter of warm water).

How to pickle milk mushrooms in a saucepan yourself

It's time to talk about how to pickle milk mushrooms in a pan yourself without making any possible mistakes. After all, it is very unpleasant when mushrooms collected with difficulty from the forest and processed with love become moldy and lose their edible taste.

Delicious milk mushrooms in a pan will be obtained only if all the steps of the given recipes are followed in detail. Therefore, before salting milk mushrooms in a pan, you need to carefully study the layout of the products and the proposed method of canning. This article, in particular, talks about how to salt milk mushrooms in a pan under pressure, and also gives advice on choosing dishes. Please note that it is not recommended to salt mushrooms in an aluminum pan, since this metal easily reacts chemically with food.

Is it possible to salt milk mushrooms in an aluminum pan?

The answer to the question of whether it is possible to salt milk mushrooms in an aluminum pan is always negative. This absolutely cannot be done. Containers for pickling mushrooms can be anything except aluminum, clay, or galvanized, since these containers are corroded by brine and form harmful substances that can poison mushrooms, so they cannot be used for pickling. The pan prepared for pickling mushrooms must be clean and free of foreign odors. Glass and enamel dishes should be thoroughly washed and dried. An enamel pan should not be chipped.

Cooking salted milk mushrooms in a saucepan

Before we cook salted milk mushrooms in a saucepan, we select suitable utensils and attributes for the culinary process. How to do this is written above. Before salting, mushrooms are washed, cleaned of debris and filled with water for about 1 hour to soak off any stuck leaves and small debris. Then the mushrooms are washed.

Before placing the mushrooms, add a layer of salt to the bottom of the pan.

On top of it you should put black currant, cherry and oak leaves, horseradish leaves and roots, dill stems - to give the mushrooms a better taste and aroma. The mushroom stems are cut off at a distance of 0.5 cm from the cap. Mushrooms should be placed tightly, caps down, in layers 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic). For 1 kg of fresh milk mushrooms take 35–50 g of salt. The top of the mushrooms should be covered with a layer of currant, horseradish, cherry, and dill leaves to protect them from mold that may appear on the surface of the brine.

Then the mushrooms are covered with a wooden circle, a weight is placed on it and the container is covered with a clean rag. The oppression should not be heavy. He should press down on the mushrooms and force the air out of them, but not crush them. After 1–2 days, the mushrooms will settle and release juice. 1.5–2 months after the day of pickling, the mushrooms are ready to eat. The temperature in the room when pickling mushrooms should not exceed 6–8 °C, otherwise they may turn sour or moldy, but it should not fall below 0 °C, because at low temperatures pickling is slower. It is best to store ready-to-eat mushrooms at a temperature of 0–4 °C. The brine should completely cover the mushrooms. If there is not enough brine, you need to add it with a 10% salt solution in boiled water. Mold is removed with a clean rag soaked in a solution of salt or vinegar, and the wooden circle and oppression are washed in this solution.

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Oh, how good salted mushrooms are as a snack. But you can also prepare a wide variety of dishes from them. If you wash salted mushrooms in several waters or boil them in clean water or milk until the saltiness disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, solyankas, etc.

We will tell you how to properly salt mushrooms for the winter, with a detailed description of the two main methods of salting mushrooms - cold and hot, as well as how to properly store salted mushrooms; there are several important nuances here.

Mostly lamellar mushrooms (milk mushrooms, honey mushrooms, etc.) are salted; when salting, they do not need to be separated by type. In some areas, champignons and tubular mushrooms (porcini, boletus, aspen, and moss mushrooms) are also salted. Lamellar mushrooms are prepared in the same way as tubular mushrooms, with the only difference being that their stems are cut off, which are often not pickled at all. Some mushrooms are salted immediately (porcini, boletus, aspen, champignons); others (which release a bitter juice when fresh) after soaking for quite a long time in cold, slightly salted water:

milk mushrooms and bitter mushrooms – 3-5 days,

value—3-4 days,

waves - 2-3 days,

loading – 1-2 days, etc.

Ryzhiki are usually not soaked or filled with salted water for 2-3 hours. Add salt to the water so that the mushrooms do not sour. Change it 2-3 times a day.

It is better to boil volnushki, bitter mushrooms and other mushrooms with an abundance of bitter juice rather than soak them. They are salted with spices and roots, but saffron milk caps are salted without spices.

The dishes prepared for pickling mushrooms (tubs, barrels, ceramic and enamel tanks, etc.) are scalded with boiling water or evaporated, in rural areas - more often with juniper branches. When the bitterness in the mushrooms completely or partially disappears, start pickling.

Regardless of the salting method, mushrooms placed in containers are kept at room temperature (18-20 ° C) until a sour taste and characteristic aroma appear, after which they are stored in a cold place.

Before salting milk mushrooms, milk mushrooms, russula and many other mushrooms using this method, spices are placed on the bottom of the dish - black currant leaves or bay leaves, garlic, dill, horseradish leaves, and also, if desired, allspice, cloves, etc. Mushrooms are placed on the spices legs up in layers 5-8 cm thick, each of which is sprinkled with salt. At home, take 3% of salt by weight of mushrooms or per 1 kg: for example, for mushrooms and russula - 50 g, saffron milk caps - 40 g, etc. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms. The mushrooms are covered with a clean linen cloth on top, and then with a free-fitting lid (a wooden circle, an enamel lid with the handle down, etc.), on which a pressure is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone in clean gauze. Metal objects, bricks, limestone and easily collapsible stones should not be used for oppression. After 2-3 days, the excess brine that appears is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the container is filled to the maximum extent.

If after 3-4 days no brine appears above the mushrooms, the pressure is increased. Pickled mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.

Mushrooms are placed on top of the spices with their caps up (not down) in a layer 8-10 cm thick (not 5-8), sprinkle it with salt, then the spices are laid again, and the mushrooms and salt are placed on them. So fill the entire container layer by layer. After this, cold boiled water is poured into it, the container is covered with a wooden circle that fits into it, and oppression is placed on top. When the mushrooms have settled somewhat and are compressed, the container is filled with fresh mushrooms, sealed tightly and placed in an icebox, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms do not come out of the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, become moldy, and when frozen they become flabby, tasteless and quickly spoil.

saffron milk caps can be eaten after 10-12 days, milk mushrooms - after 30-40, volushki, bitters - no less than 40, valui - after 50-60 days.

Hot salting is used when preparing many mushrooms for future use (milk mushrooms, trumpet mushrooms, russula, saffron milk caps, valuev mushrooms, etc.), including porcini mushrooms, boletus mushrooms, aspen mushrooms, etc., which are often salted using this method.

The stems of mushrooms that have been cleared of debris, soaked (in the presence of bitter milky juice), and washed are usually cut off (they are salted separately). Large caps, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, place the mushrooms in it and cook them, stirring gently to avoid burning. During the boiling process, carefully remove the foam from the mushrooms with a slotted spoon, after which seasonings are added. For 1 kg of prepared mushrooms use: 2 tablespoons of salt, 2-3 bay leaves, 2-3 blackcurrant leaves, 4-5 cherry leaves, 3 black peppercorns, 3 clove buds and 5 g of dill.

Green mushrooms are boiled, counting from the moment of boiling, for 5-8 minutes, milk mushrooms and podgrudki – 5-10 minutes, porcini mushrooms, boletus, boletus – 20-30 minutes, green mushrooms and russula – 10-15 minutes, honey mushrooms – 25-30 minutes, valui - 30-35 minutes, and saffron milk caps are only doused with boiling water 2-3 times. The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. The cooked mushrooms are carefully transferred into a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. The brine should be no more than 1/5 of the mass of mushrooms. Mushrooms are ready for consumption after 40-45 days (valui - after 50-60 days).

The hot method is also used in a slightly modified form. The mushrooms are boiled in salted water without spices, placed in a sieve, cooled by pouring cold water over them, and allowed to dry. Then they are salted in the same way as with the cold method, that is, by placing mushrooms, seasonings (dill, blackcurrant leaves, garlic, pepper, etc.) and salt in a container in layers. Before salting, it is especially advisable to boil russula, greenfinches, green mushrooms and other mushrooms that have very brittle flesh, which after cooking becomes elastic and non-fragile.

Store salted mushrooms in a cool, well-ventilated area. It is best that the temperature there is maintained at 5-6 °C. It should not fall below 0 °C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 °C they will sour and spoil. When storing salted mushrooms, you should regularly check whether they are covered with brine. Mushrooms should always be in brine, immersed in it, and not float. If the brine evaporates and becomes less than needed, add cooled boiled water to the bowl with mushrooms. If mold appears, the circle and fabric are washed in hot, slightly salted water. Remove mold from the walls of the dishes with a clean cloth moistened with hot water.

Series of messages “Preparations”:
Part 1 - Making preparations for the winter. Part 2 - Making ketchup! ... Part 10 - Chili peppers (hot, bitter) for the winter - 4 recipes Part 11 - Dressings for soup and borscht for the winter - 10 recipes Part 12 - How to properly pickle mushrooms (2 methods) Part 13 - Lecho for the winter - 16 recipes Part 14 - How to preserve fresh tomatoes for the winter... Part 22 - Armenian sweet peppers for the winter Part 23 - Sauerkraut - the best recipes! Part 24 - How to prepare parsley for the winter - 4 ways