Salted mushrooms are a hot recipe. How to salt oyster mushrooms at home in a cold way - a recipe on video

Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any blanks in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know a few nuances: which options are best suited, how best to salt the mushrooms, and which method to choose for this.

Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but salted they are the most delicious and fragrant.

Can mushrooms be salted in plastic containers?

Many people are interested in whether it is possible to carry out salting in plastic dishes. The answer is unequivocal - no. Despite the convenience and availability, it is not worth using it. The reason is the interaction between plastic and brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If cleaner components were used in the manufacture of a basin or bucket, you will see an image of a glass and a fork or the letters PET, PETE. These designations indicate that the container is made of food grade plastic and can be used for food.

Preparatory stage of salting

Before proceeding to salting, you need to prepare everything. At the first stage, the mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort the crop by type. Mistresses claim that the most delicious mushrooms are obtained when several types are mixed. Perhaps this is so, but each individual sample requires a different heat treatment time.

Cleaning

Clean the raw material from dirt. If there are damaged areas, cut them off. Dirt under the cap of the lamellar representatives is easiest to remove with a soft toothbrush.

Slicing

If the caps are large, it is better to cut them in half. In order not to waste time, you can simply do this while cleaning.

Soaking

Salting mushrooms

There are many ways to pickle. Each hostess has her own, proven option. Let's take a look at the basic methods of harvesting mushrooms for the winter.

Fast salting

The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, boletus, russula or champignons.

Boil them until tender, salt to taste, use spices, garlic and cover with a weak brine. Leave in jars in the refrigerator overnight, and in the morning the dish can be eaten.

Hot way

The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry components. The next step is to prepare the brine. Take a glass of water, 2 medium spoonfuls of salt with a small slide, 1 bay leaf, 3 allspice peas and the same number of cloves. Ideally add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, dip the mushrooms in it.

Important! After 5 minutes, foam appears, which needs to be removed.

As for the cooking time, it may differ for different varieties. It should be approximately 15-25 minutes.

As soon as the raw material sinks to the bottom, the cooking must be stopped and cooled. Ideally, place food in a wide bowl.

Transfer the cooled mushrooms to clean and sterilized jars so that they occupy 80% of the total volume, tamp well. Top up with the brine left over from cooking and roll up. It is better to store such blanks in a cool place.

In a cold way

Cold salting is a cooking method that does not contain heat treatment of food. As a container, you can use special barrels, a saucepan or glass jars.

Spices, currant leaves are placed on the bottom. Some housewives believe that additional aromas only interrupt the real smell, and do not use spicy herbs.

Next, raw mushrooms are placed in the container, caps down. Each ball is poured with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, cover it with a cloth and set the oppression.

Important! Synthetic fabrics must not be used.

Put the pickles in the cold, and after a few weeks you can enjoy the finished product.

Dry salting

Place the mushrooms with their caps down, in the same way as in the previous method, sprinkle with salt. After a few hours, when they soften a little, set the oppression.

This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.

In a barrel

Mushrooms that have been salted in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, cover the bottom and top layer with plenty of salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw material tightly with the caps down and press down with pressure.

After three days, juice will appear, and the volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.

Pour with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.

No vinegar

Particularly popular is the recipe for harvesting without the use of vinegar.

Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.

Divide them into clean jars and scrupulously sterilize them in hot water for another hour and a half. After that, carefully seal the jars with lids and turn upside down until they cool completely.

Salting frozen mushrooms

There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials, it is quite easy to make delicious saltiness.

For 3 kilograms of freeze, you will need 3 heaped tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Place the mushrooms in a saucepan and add just 1.5 cups of water. Turn on a small fire so that the liquid from the mushrooms comes out gradually. When the liquid covers the thick, add the rest of the ingredients and boil for another half hour. Leave to brew for an hour.

After that, bring it to a boil again and roll it into previously prepared and scrupulously sterilized jars.

Mushroom pickling recipes at home

It is important not only to choose the right pickling method, but also to pay attention to the type of mushroom you want to cook. The fact is that each representative has its own distinctive features and properties.

Milk mushrooms

Milk mushrooms are quite common mushrooms that are most delicious when salted hot. By themselves, they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

• 60 grams of salt;
• 4 cloves of garlic;
• 10 black peppercorns;
• and the same number of sheets from a currant bush;
• several dill umbrellas.

Boil the prepared milk mushrooms for 5 minutes. Remember to collect the foam. Next, take out the mushrooms and rinse them under cold running water.

Pour some salt and some spices into a sterilized container, then put the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth, which remained after cooking, and cork.

Ryzhiki

It is best to use the cold method for cooking saffron milk caps. It is without cooking and vinegar that this variety will be most delicious.

Salted mushrooms are easy to cook. Place the raw mushrooms in a container, sprinkle with salt (2 tablespoons per 1 kg of saffron milk caps). Some recommend adding garlic or currant leaves. Put it under pressure, and after a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is provoked by their difficult digestibility. That is why they must be boiled before use.

To salt honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Pour cold water over again and boil for 20 minutes.

Put the cooled mushrooms on the bottom of another container, shifting them with spices and salt. Put under oppression in a cold place, and after a week you can cork the jars for the winter or eat honey mushrooms.

Oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of salt for blanching. For the brine, you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, discard in a colander, and prepare the brine. Put the mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Butterlets

The cold method described above is best suited for harvesting oil. When salted butter, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

The porcini mushroom is rightfully considered the best representative of its kind. It can be cooked in any way and it will come out very tasty. Let's consider the simplest option. Rinse the peeled porcini mushrooms, boil and discard in a colander.

Continuing salting, lay the raw materials in layers into the prepared container, sprinkling with salt. For 5 kilograms of mushrooms, you need a glass of salt, and under oppression. The dish is ready in 5-7 days. Move the pickles to a colder place to keep them safe.

Chanterelles

It is very tasty to cook chanterelles dry without using brine. You will need 50 grams of salt per kilogram of mushrooms. Put the prepared raw materials in a saucepan, sprinkle with salt and garlic slices. Set the oppression on top and leave it there for a month.

Gobies

The goby, or Valui, is quite common in the country. His ambassador stipulates that the raw materials need to be boiled in salted water for 10 minutes. Then the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Pigs

Pigs are considered semi-poisonous mushrooms, therefore, before salting, they need to be filled with water, and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, pour clean and cook for another half hour. Drain the water again, pour in a new one and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and send under oppression. After 45 days, the pigs are ready.

Waves

In the composition of the waves there is milk juice, which is why they can be dangerous to human life if not properly salted. For 10 kilograms of waves, you will need 500 grams of salt and spices. Next, do everything as for standard cold salting. The mushrooms will be ready in 40 days.

Cowsheds

The barns should be soaked in cold water overnight. Boil in salted water for 20 minutes. For the brine, you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns each, lavrushka leaves, currants, cherries, raspberries. Boil the mixture, boil for 20 minutes, remove from the stove and add 2 tablespoons of vinegar.

All that remains is to put the barns in jars, fill with brine and cork.

Storage of salted mushrooms

Salted mushrooms are stored in a cool, dark place, where the sun's rays do not fall. Optimum temperature: +3, +5 degrees. A cellar is ideal for this, it is only important to make sure that the cans with blanks do not freeze.

In September, it is customary to collect and harvest mushrooms. Many avid mushroom pickers are eagerly awaiting the "quiet hunting" season to go to the forest for full baskets of porcini mushrooms, aspen mushrooms, honey agarics and brown mushrooms. With the same pleasure, then take up the troubles of canning. Any meal will be decorated with pickled assorted mushrooms or pickled mushrooms. There are a lot of cooking recipes and salting nuances.

The basics of delicious salting

The main difference between cold and hot salting is only in the time spent on canning. Cold-cut blanks take longer before the finished product is ready and ready to be eaten. Usually, cold salting does not require additional spices and other ingredients, only salt. Prepared mushrooms are placed in jars or other suitable containers, sprinkled with salt, and a press is placed on top. Before you start salting mushroom blanks, you need to know how much different types should be prepared:

• mushrooms - 4-5 days;
• valuei - at least one and a half months;
• mushrooms - a month;
• waves - a month;
• white women - 40 days.

Hot canning is suitable for those cases when you need to get a quick snack for

festive table. It is not necessary to wait months: the appetizer will be ready within a week after rolling. Those types of mushrooms that can taste bitter need to be boiled in salted water for 20 minutes (milk mushrooms and mushrooms - no more than five minutes). It is enough to simply douse russula, whites and volnushki with boiling water, then put them in hot water for half an hour, wash them and, after sprinkling them with salt, send them under oppression (similar to the cold method of salting). This method is ideal for home use.

Mushroom pickling recipes will differ depending on the type of raw material. Each mushroom has its own cooking characteristics. If you take them into account when salting, then you can get a stunning snack for strong alcohol or an addition to a meat or vegetable main course.

Cooking recipes can be selected based on the recommendations of experienced chefs:

• for salting, it is better to take mushroom caps;
• the hot method is ideal for honey agarics, pigs and lines;
• if the mushrooms turned out to be too dirty, you need to soak them for 2-3 hours in water with salt;
• harvesting mushrooms using the hot method, it is advisable to add 1 tsp. citric acid per liter capacity;
• ideal containers for salting are wooden tubs and barrels.

Any container - wooden or glass - must be thoroughly rinsed before starting the workpiece. Glass jars must be sterilized by steam or in a hot oven.

Mushroom recipes

Milk mushrooms, mushrooms, mushrooms, oyster mushrooms, boletus and boletus mushrooms are considered the most popular for salting. All recipes for salting mushrooms are similar. The only differences are in cooking time and additional ingredients.

Garlic milk mushrooms

The hot method of salting is recommended for milk mushrooms. It has a lot of advantages. In the future, pickling will not have an unpleasant aroma, boiling mushrooms will remove bitterness, and the cooking time will significantly decrease. It is this option for harvesting mushrooms that is considered the most reliable for mushrooms, which are considered conditionally edible. As ingredients you need to take:

Use an old toothbrush to remove debris and dirt from fresh mushrooms. The legs should be cut short, leaving at least 1 cm under the cap. Cut off rotten and suspiciously soft places with a knife to a healthy pulp. Cut large fruits into smaller pieces. Pour the prepared mushrooms with water, salt, bring to a boil. Boil the milk mushrooms for at least five minutes, removing the foam from time to time. After 5 minutes, remove the milk mushrooms with a slotted spoon, rinse under running water in a sieve or colander.

Leave to drain and cool. In the meantime, you need to prepare sterilized jars. Pour a little salt on their bottom, put two peppercorns, a few dill twigs, two currant leaves. Put the cooled milk mushrooms on the spices. Spread the spices and milk mushrooms in layers. Do not pour out the remaining mushroom broth - they need to fill in the jars, wait until all the air has come out and then close with nylon lids.

Metal covers will not work in this case. Jars with milk mushrooms must cool in the room, after they have completely cooled down, they must be moved to a cold place. A month later, white milk mushrooms can be put on the table.

Salted mushrooms

To preserve all the beneficial properties and qualities of these mushrooms, they must be salted in a cold way. As mentioned earlier, this is one of the simplest methods, requiring neither cooking nor boiling. The only condition is that you cannot use plastic and iron containers for salting. Wooden or glass containers are ideal. For salting saffron milk caps, you need to take the following ingredients:

• from spices - currant leaves, allspice, black ground pepper, bay leaf;
• salt - for 1 kg of mushrooms - 50 g;
• mushrooms - 1 kg.

Only fresh, young mushrooms are salted. They must be carefully cleaned of dirt with a brush, washed under running water and dried on a towel. After drying, put in a container where the salting process will take place, having previously poured a certain amount of salt on the bottom. Spread the mushrooms with their caps up, put spices and salt on each layer of mushroom. When the container is completely full, put the load on top and send it to a cool place for a month. Then you can taste salted mushrooms.

Spicy mushrooms

Honey mushrooms are a versatile ingredient suitable for both hot and cold salting. In the first case, the product will be ready for use earlier, in the second, honey mushrooms will retain more useful properties. When choosing the cold method, it is worth remembering that two weeks are enough for honey mushrooms to be ready.

Wash the leaves in cold water and dry. Take a ceramic container, put horseradish leaves on the bottom, put washed and peeled mushrooms on it with the caps down, lightly salt. Put dill twigs, currant and cherry leaves, pepper, garlic cloves and bay leaves on honey mushrooms. Put a plate or a lid with a smaller diameter on the workpiece, set the oppression on top. Send the workpiece to a cold place for five days.

Drain the resulting liquid, put the second layer of honey agaric on top and the same amount of leaves, spices and herbs. Remember to season with salt before placing the spices. The procedure is repeated until the honey mushrooms or the place in the pickling container run out. Then put several layers of gauze under the oppression and send the mushroom blank for two weeks in a cold place.

Pickled oyster mushrooms

Oyster mushrooms are the champions in the speed of salting and pickling. They are the fastest of all their congeners to be salted and soaked in marinade. For complete salting and pickling, they need less than a day. Their indisputable plus is also that oyster mushrooms can be found on sale all year round at an affordable price. Oyster mushrooms are rich in protein, iron, coarse fiber. Canning oyster mushrooms is easy and simple, even a novice housewife will quickly master this recipe. For it, you need to take the following ingredients:

Wash the oyster mushroom in running water, cut off the coarse roots. Separate the hats from the legs, put them in a saucepan, cover with water and put on fire. After boiling, cook for ten minutes, periodically removing the foam. Pour water into a separate container, add salt to it. Bring to a boil, put in a colander and leave to drain. Add spices and vinegar to the marinade. Put the sliced ​​mushrooms and garlic in prepared jars. Pour over with a slightly cooled marinade, close with nylon caps.

Leave at room temperature or refrigerate. After a day, you can eat pickled mushrooms.

Butter in brine

Like mushrooms, boletus can be salted both cold and hot. There is nothing difficult in cold pickling, the only thing is to wait two weeks until the butter is completely ready. The recipe involves the use of the simplest brine - boiled water and salt. As components you need to take:

Prepare clean enamel dishes. Put butter in it, with caps down, on top - chopped garlic, allspice, lavrushka and salt. Then the second layer of mushrooms and again the spices on top. Repeat the procedure until you run out of ingredients. Put a plate on the mushrooms, and put a jar of water on it - this will ensure the release of brine and uniform salting of the oil. You can add a little boiled water if the secreted juice is not enough. Day boletus should remain at room temperature. Arrange them in jars and pour the resulting brine. Store in refrigerator for 2-3 weeks.

Fast porcini mushrooms

Porcini mushrooms are a very common participant in the diet of post-Soviet countries. This is an incredibly tasty and healthy product. They deteriorate very quickly after picking, so you can not hesitate with salting. The proposed method will make it possible to enjoy a fragrant mushroom snack after two days. To prepare it, you must take the following ingredients:

Porcini mushrooms need to be sorted out and soaked in water for an hour. Change the water several times during this time. Brush off all dirt and debris. Cut off the parts of the legs with the ground. Cut especially large boletus into several parts. Pour water into a saucepan, add salt and send to the stove. As the future brine boils, send all the other spices there. Dip prepared boletus into boiling brine, reduce heat. Cook the mushrooms for at least 20 minutes, then put them in a sieve or colander. Do not pour out the brine.

Sterilize banks. Put the mushrooms in the prepared container, tightly, caps up. The brine should cool down.

Pour the blanks with the cooled marinade, seal the jars with nylon lids and send them to a cool place for storage. After 48 hours, you can treat your family and friends with aromatic porcini mushrooms!

In this case, it is very important to change the water three times a day. The soaked mushrooms are washed thoroughly.

Spices are placed on the bottom of the salting container to taste. Most often they choose: bay leaf, horseradish root and leaves, cherry, oak, currant, caraway leaves and others. It is important that there are not too many spices. Then spread a layer of mushrooms with the caps down and sprinkle with salt (45 g per 1 kg of product). The procedure is repeated until the container is filled. On top of the mushrooms, several layers of gauze are placed and oppression. After 2-3 days, juice should stand out and, if desired, you can add mushrooms to the container. If there is little liquid, it is necessary either to put a heavier pressure, or to pour the product with brine (for 1 liter of water, 20 g of salt).

Mushrooms salted in this way will be ready for use:

• mushrooms and russula - after 10-12 days;
• waves and milk mushrooms - after 45 days;
• valuei - after 60 days.

How to salt mushrooms in the "hot" way?

Initially, the mushrooms should be boiled in salt water (50 g of salt is taken for 1 liter of liquid). The product is dipped into boiling brine. The boiling period lasts from a few seconds (for mushrooms) to 35 minutes (for value). Some cooks simply soak the mushrooms several times for half an hour in boiling water. Others prefer to boil all the mushrooms for 40-45 minutes.

Boiled mushrooms are placed in a container and sprinkled with salt, with the calculation of 20-40 g per 1 kg of product. Also, if desired, add various spices. At the end, the container with the mushrooms is filled with brine, on top of which a layer of vegetable oil is poured, preventing the product from contacting with air. After a month, you can eat.

Salting mushrooms is the easiest way to store them for future use. All mushrooms are suitable for salting.

How to salt mushrooms

Salted milk mushrooms

We thoroughly clean the milk mushrooms and rinse them under cold running water. Cut large milk mushrooms into medium pieces. We put the mushrooms in a container and fill with cold water for 5-6 hours so that the bitterness goes away. Then boil the milk mushrooms in salted water (2 tsp. Salt per 1 liter of water) for 20 minutes, then rinse it under running water. We do not pour out the water.

Peel the garlic and horseradish root and chop finely. We put the milk mushrooms in a container with their hats down in several layers. Salt each layer, shift with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and install the load, if there is not enough brine, add the water in which the milk mushrooms were cooked. We leave the milk mushrooms for salting for 2-3 days. Then we transfer the mushrooms to sterilized jars, press on top with a currant leaf. We close the jars with nylon lids and store them in the refrigerator or cellar.

Milk mushrooms - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.

Salted chanterelles.

To begin with, the chanterelles must be properly cleaned of all contaminants and rinsed thoroughly in cold water, and this must be done carefully, trying not to damage the mushrooms. Then we boil the chanterelles in salted water for 15 minutes, put them on a sieve and wait until all the liquid drains and the mushrooms cool.

After that, pour a layer of salt on the bottom of a glass or enamel container and lay the layers of chanterelles with their heads down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, put a wooden circle or dish on top and put a light pressure on it (for example, you can use a bottle filled with water).

We leave the mushrooms for 3 days until they give juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely finished. Then the chanterelles must be taken to a cold room for further storage (it is necessary to ensure that the mushrooms are completely covered with brine). The chanterelles will be ready in 1.5 months.

For 1 kg of freshly picked chanterelles: 50 g of coarse salt (and salt for cooking at the rate of 10 g of salt per 1 liter of water).

Mushroom platter.

Clean the mushrooms from dirt, wash thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with cold running water. Let the water drain, sprinkle the mushrooms with salt. Place the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and cloves of garlic. Withstand a month under oppression, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close with lids. Keep cold.

For 3 kg of autumn mushrooms (volushki, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, cloves, garlic, vegetable oil.

Mushrooms "Assorted".

Clean the mushrooms from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and the mushrooms just need to be washed. Pour a layer of salt on the bottom of the prepared jars and place the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms have settled, add more to fill the jars.

Leave for 5 days at room temperature. Then check if there is enough brine, if not enough - increase the load. After 15 days, the mushrooms will be ready and must be stored in a cool place.

For 1 kg of mushrooms - 40 g of table salt (4 tsp).

Salted mushrooms with crunch.

After the mushrooms have been peeled and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, discard in a colander and let dry. After that, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, a circle and a load.

You can eat mushrooms after 3-5 days. The mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pot in the cellar or refrigerator as mushrooms should always be in brine. But you can put them in jars, and pour vegetable oil on top, close with a plastic lid and store in the cold. From this amount, you will get 5 cans of 0.8 liters. The oil prevents the brine from fermenting or moldy, and if the mushrooms are too salty, they can be rinsed with cold water.