Selected for pickling lamellar mushrooms peel and immediately place in a container in which they will be soaked (immediately cut large mushrooms into pieces).

Before soaking, some require additional cleaning, as described above.

Salted mushrooms. Recipes

Cold pickling of mushrooms. Recipe.

For 10 kg of a mixture of mushrooms: boletus, boletus, russula, bitter mushrooms, etc. - take 500 g coarse salt, horseradish leaf, dill stems with inflorescences (or mature dill seeds), garlic, blackcurrant and cherry leaves, Bay leaf, peppercorns optional. Preparation: Before salting, prepared mushrooms must be soaked in cold water for 2-3 days, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.

In a clean, scalded enamel container (tank, bucket, glass jar) put a layer of spicy herbs, horseradish leaf, black currant and cherry leaves, dill with inflorescences, you can replace with ripened seeds, garlic cloves, and on them - a layer of mushrooms 6-7 cm thick and sprinkle with salt scattered. If desired, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. The top layer should end with greens. If the container is not completely filled, then you can later add mushrooms prepared for pickling.

A clean cloth is placed on top of the greenery, a circle is placed on it, and pressure is placed on the circle.

Instead of a wooden mug, you can put an appropriately sized plate. If the mushrooms are salted in a bucket, the earthenware plates can be changed, since its diameter decreases as the mushrooms are consumed.

The oppression can be a smooth granite cobblestone.

Attention! Under no circumstances should you use a load made of cast iron, limestone or dolomite stone, or brick. These materials, if partially dissolved in brine, can cause poisoning.

The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, the mushrooms will settle in 1-2 days and produce juice.

If mold appears on the surface of the brine that appears above the mug, you need to remove both the cloth and the mug, wash them and put them back under pressure.

Mushrooms salted in this way will be ready for consumption 30-40 days after salting.

This method is one of the best ways pickling mushrooms, allowing the mushrooms to maintain their consistency and preserve their aroma.

Store in a cool place, but...

Attention! Under no circumstances should they be allowed to freeze. The optimal storage temperature for salted mushrooms is from 0 to 10 °C.

Pickling boiled mushrooms

Recipe
For 1 kg of boiled mushrooms you will need 45-60 g of coarse salt, garlic, dill stems with inflorescences, onions, horseradish, tarragon at your discretion.

Preparation

This method is used to salt mushrooms containing bitterness or toxic substances (conditionally edible mushrooms): violins, pepper milk mushrooms, bitter mushrooms, valui, cobwebs, champignons and some types of russula.

Mushrooms prepared for pickling are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and placed on a sieve or sieve, and the water is allowed to drain.

Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stems can be used as seasoning.

Mushrooms salted in this way can be eaten 6-8 days after salting.

Tubular mushrooms are also salted in the same way: porcini mushrooms, aspen mushrooms, boletus mushrooms, moss mushrooms, Polish mushroom, goats, oaks, boletus. They are boiled for 10-15 minutes and salted in the same way as above. There is no need to pour out the water in which porcini mushrooms, aspen mushrooms, and boletus mushrooms were boiled, but, after boiling it by half, cool it, pour it into bottles, seal it tightly and use it as a broth for soups and sauces.

Pickling blanched mushrooms

Recipe
Per 1 kg fresh mushrooms Take 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries.

Preparation

Milk mushrooms, podgrudki, volnushki, serushki, bitter mushrooms, russula and some other mushrooms can be salted after blanching.

To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then cool quickly, rinsing cold water, put in a container and salt. Seasoning is added according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.

Pickling chopped mushrooms (Baltic style)

Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.

Preparation

A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.

Dry the cooled mushrooms on a sieve, and then finely chop them into pieces in a trough and sprinkle with a mixture of salt, pepper and chopped onions. Add pepper to taste. Mix the mushrooms thoroughly and place them in a pickling container as tightly as possible. Cover the top with a clean cloth, a wooden circle, as usual, and apply pressure.

This recipe was common in the farmsteads of the Baltic peoples.

Pickling autumn honey mushrooms

Recipe
For 10 kg of honey mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but it is placed on the bottom, since the horseradish “interrupts” the gesno), 2-3 handfuls of herna currant leaves, 2-3 large heads of gesno.

Preparation

Do not sort mushrooms by size. Trim the stems of small mushrooms and separate them from large ones. Wash the caps together with the separated legs and place them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then drain in a colander and cool.

Place spices on the bottom of the prepared bowl, place cooled mushrooms and herbs on them in layers, sprinkling them with salt. The rest of the steps are as usual: clean cloth, a wooden circle and bending. Place the container with mushrooms in a cool place.

Salted saffron milk caps

Recipe For 10 kg of saffron milk caps, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.

Preparation

The easiest way to pickle mushrooms: place peeled saffron milk caps in a bowl, sprinkle with a mixture of salt, ground pepper and chopped onion. Place the napkin, circle and bend as usual.

Spiced saffron milk caps

Recipe
For 10 kg of prepared saffron milk caps, take 400 g of salt, 200 g of hernia leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground hernia pepper.

Preparation

Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then place in a bowl, on the bottom of which you first place black currant leaves and a bay leaf.

Place the mushrooms with their caps up, sprinkle with salt and ground black pepper.

When the container is full, again place a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, place the circle and apply pressure.

Autumn salted honey mushrooms

Recipe
For 10 kg of prepared honey mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.

Preparation

Sort mushrooms by size. Separate the stems from the caps and cut into 1-2 cm noodles, mixing them with the caps. Wash the mushrooms and place them in salted boiling water for 15-20 minutes, then drain them in a colander and cool.

Place spices on the bottom of the prepared container - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a 5 cm layer, sprinkle spices on them and sprinkle with salt. In this way, lay several layers of mushrooms. Cover the top with a napkin, make a circle and put pressure on it.

When cooked, honey mushrooms darken, and during pickling they lighten.

Salted milk mushrooms in Altai style

Recipe
For 10 kg of milk mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of gesnok, 35-40 allspice peas, 10 bay leaves.

Preparation

Sort and peel the milk mushrooms, cut off the stem and soak in cold water for 2-3 days. Change the water at least once a day.

After soaking, place the mushrooms in a colander, let the water drain and place in a container (bucket, pan, barrel), layering with spices and salt. Cover the top with a napkin, make a circle and put pressure on it.

You can add new mushrooms to the bowl, since after salting the volume of the mushrooms decreases by about 1/3. Brine should appear above the circle. If the brine does not appear within 24 hours, the pressure should be increased.

20-25 days after pickling, the mushrooms are ready to eat.

Mixed mushroom pickling

Soak prepared mushrooms of different types for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to ensure even heating.

Remove from heat, place hot in a sieve and let the mushrooms cool. Then salt the mushrooms cold.

Pickling mushrooms is the easiest way to prepare for future use. All mushrooms are suitable for pickling

How to pickle mushrooms

Salted milk mushrooms

We carefully clean the milk mushrooms and rinse them under cold running water. Cut large milk mushrooms into medium pieces. Place the mushrooms in a container and cover with cold water for 5-6 hours to remove the bitterness. Then boil the milk mushrooms in salted water (2 teaspoons of salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour out the water.

Peel the garlic and horseradish root and chop finely. Place the milk mushrooms in a container, caps down, in several layers. Salt each layer, arrange with currant leaves, garlic and horseradish, dill seeds and pepper. Cover with gauze and place the weight; if there is not enough brine, add the water in which the milk mushrooms were boiled. Leave the milk mushrooms to salt for 2-3 days. Then we transfer the mushrooms into sterilized jars and press the currant leaf on top. We close the jars with nylon lids and store them in the refrigerator or cellar.

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

Salted chanterelles.

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

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

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

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

Mushroom platter.

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

For 3 kg autumn mushrooms(volnushki, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.

Mushrooms “Assorted”.

Clean the mushrooms from dirt and cut off the roots. The mushrooms, milk mushrooms and russula should be soaked in cold water for about 6 hours, and the saffron milk caps should simply be washed. Place a layer of salt on the bottom of the prepared jars and place the mushrooms there, sprinkling with salt. Place pressure on top. When the mushrooms have settled, add more until the jars are filled to the top.

Leave for 5 days at room temperature. Then check whether enough brine has appeared; if not enough, increase the load. After 15 days, the mushrooms will be ready, and they should be stored in a cold place.

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

Salted mushrooms with crunch.

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

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

The arrival of autumn is the most favorite time for all fans of “silent hunting”. Armed with long sticks and baskets, mushroom pickers across the country set out to collect their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, boletus mushrooms, saffron milk caps, and red mushrooms allows you not only to eat plenty during the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and tasty recipes for pickling mushrooms at home using hot and cold methods are popular. Such salted preparations are made in small jars, in which they can be stored for more than one winter. You can also pickle “homemade” mushrooms - oyster mushrooms and champignons. Read more about how to pickle mushrooms for the winter with your own hands in step-by-step recipes with photos and videos below.

How to salt milk mushrooms in jars using a hot method - a simple step-by-step recipe for the winter with photos

Pickling mushrooms in jars in a hot way, in particular milk mushrooms, even according to a simple step-by-step recipe for the winter, takes longer and is more difficult than cold. But the taste of mushrooms salted in this way is more intense and rich. Therefore, if you are not afraid of small difficulties, then be sure to master the following simple step by step recipe for the winter with a photo of how to pickle milk mushrooms in jars using a hot method.

Necessary ingredients for salting milk mushrooms in jars using the hot method for the winter

• milk mushrooms
• dill umbrellas
• garlic
• currant leaves
• Bay leaf

Step-by-step instructions on how to hot salt milk mushrooms in jars for the winter

How to properly pickle wild mushrooms for the winter in jars - a quick and simple recipe step by step

There are many ways to properly salt wild mushrooms for the winter in jars, but we offer below one of the fastest and simple options- dry salting. Unlike salting with water, this method does not require special manipulations. In order to properly salt wild mushrooms for the winter in jars in a simple and quick recipe saffron milk caps and russula are best suited.

Necessary ingredients to properly pickle wild mushrooms in jars for the winter using a quick recipe

• saffron milk caps or russula

Step-by-step instructions on how to properly pickle wild mushrooms in jars for the winter using a simple recipe

1. If you have saffron milk caps, then for this method of pickling you don’t even have to wash them. It is enough to wipe the mushrooms with a damp soft cloth to remove all excess dirt. But it’s better to wash the russula and be sure to remove the skin from the caps, as it gives off bitterness when salted.
2. Place a layer of mushrooms (caps down) in a deep container and sprinkle salt on top. For 1 kg of mushrooms you need to take about 40 grams of salt.
3. We alternate layers of mushrooms and salt until we completely fill the selected container.
4. Cover the top layer of mushrooms with gauze folded several times. Place a wide plate or lid on top and apply pressure. As a pressure, you can use a full three-liter jar, granite stone, etc.
5. We leave the mushrooms under pressure for about 3-4 days. When they release enough juice, transfer the prepared salty snack into clean jars along with the brine and seal with nylon lids.

How to pickle boletus mushrooms in jars - a simple recipe for the winter step by step

Boletus mushrooms in jars simple recipe It’s easy to pickle below for the winter. The main thing is to properly prepare the mushrooms for pickling so that they do not give off unnecessary bitterness. Read more about how to pickle boletus mushrooms in jars for the winter in a simple recipe below.

Necessary ingredients to pickle boletus mushrooms for the winter using a simple recipe

• boletus - 2 kg
• salt -100 gr.
• currant leaves
• dill
• horseradish leaves
• garlic
• carnation
• Bay leaf

Step-by-step instructions on how to pickle boletus mushrooms in jars using a simple recipe

1. Before you start pickling, it is very important to properly process the boletus mushrooms. To do this, you first need to soak them in water for a couple of hours, then rinse them thoroughly and remove the top layer from the caps and legs. For pickling for the winter, it is best to take small boletus mushrooms, and large specimens should be cut into small pieces.
2. Place a layer of dill umbrellas, currant leaves and horseradish on the bottom of the pan. Add finely chopped garlic, a little cloves, and bay leaf. The amount of spices and herbs must be determined by eye.
3. Place a layer of mushrooms on top of the layer of herbs and spices, sprinkle with coarse non-iodized salt.
4. Place a layer of herbs and seasonings again, then mushrooms again.
5. Cover the top layer with cloth or gauze. Cover with a lid of smaller diameter and press down.
6. Leave the mushrooms under pressure for 3-4 days, then, together with the brine, pack them in sterile jars and close with lids.

How to pickle mushrooms in jars - a simple and tasty recipe for the winter

Simple and delicious recipe How can you pickle mushrooms in a jar, which you will find below, has a number important features. It is important to follow all of them, otherwise the ready-made salted trumpets may disappoint you with their taste. The subtleties of how you can pickle mushrooms in jars in a simple and tasty recipe for the winter.

Necessary ingredients, how to pickle volushka mushrooms in a jar according to a delicious recipe

• waves
• currant leaves
• dill umbrellas
• coarse salt

Step-by-step instructions on how to pickle volushki in jars using a simple and tasty recipe

1. Before salting, freshly harvested mushrooms must be thoroughly washed and removed from the top layer of skin. Then put the mushrooms in a deep container and cover with cold water for a day. During this time, the water will need to be changed approximately once every 4-5 hours so that the waves do not become sour.
2. Drain the water and place the mushrooms in a colander.
3. At the same time, in an enamel pan, bring salted water to a boil and put the mushrooms in it. Boil for 15-20 minutes over medium heat.
4. Remove the mushrooms from the brine. Place a layer of herbs and spices in a sterile jar, then mushrooms and salt. Fill the jar this way almost to the top.
5. Cover the mushrooms with a horseradish leaf on top and press with wooden skewers so that the brine rises to the top.
6. We wrap the neck of the jar with gauze and send it to a cold place for storage.

How to pickle oyster mushrooms at home using a hot method - step-by-step recipe

Oyster mushrooms are one of the most accessible mushrooms for pickling at home, which are equally well prepared both cold and hot. In addition, they do not require special preliminary preparation with soaking and cleaning. Read more about how to hot pickle oyster mushrooms at home in the step-by-step recipe below.

Necessary ingredients for hot pickling oyster mushrooms at home

• oyster mushrooms
• garlic
• Bay leaf
• carnation
• black pepper

Step-by-step instructions on how to hot pickle oyster mushrooms at home for the winter

1. We wash the oyster mushrooms under running water and divide the bunch into individual mushrooms. We cut especially large specimens into small pieces.
2. Boil the mushrooms in salted water for about 15 minutes after boiling.
3. Separately, make the brine: for 2 liters of water, 200 grams of coarse salt, spices and herbs to taste. Bring to a boil and boil for literally 5 minutes.
4. Place oyster mushrooms in sterile jars and fill with hot brine.
5. Seal with lids and place in a cool place for a week, after which the pickles are ready to eat.

How to pickle porcini mushrooms for the winter in jars using a hot method - a simple step-by-step recipe

Porcini mushrooms are ideal for hot pickling in jars at home. Especially if you use such a simple and tasty recipe as step by step option below. It describes in such an accessible way how to pickle porcini mushrooms in jars using a hot method for the winter that even an inexperienced housewife can handle the recipe.

Necessary ingredients for salting porcini mushrooms in jars for the winter in a hot way

• porcini mushrooms - 2 kg
• salt - 4 tbsp. l. with a slide
• cloves - 2-3 pcs.
• garlic - 1 head
• coriander to taste

Step-by-step instructions on how to pickle porcini mushrooms for the winter in jars using the hot method with your own hands

1. Wash the mushrooms and carefully remove the top layer. Cut into equal sized pieces.
2. Peel the garlic and cut into thin slices.
3. Bring salted water to a boil and after 3-5 minutes add chopped porcini mushrooms.
4. After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook the mushrooms for 15 minutes.
5. Approximately 5 minutes before the end of cooking, add spices and, if necessary, increase the amount of salt.
6. Place the porcini mushrooms in sterile jars, alternating mushroom layers with garlic layers.
7. Pour the hot brine, strained through cheesecloth, over the mushrooms and leave to cool.
8. Cover the jars with lids and store in a cool, dark place.

How to pickle milk mushrooms at home in a cold way - step-by-step recipe, video

From the following step-by-step video recipe, you will learn how to pickle mushrooms at home using the cold method, using milk mushrooms as an example. This method is also suitable for pickling champignons, oyster mushrooms, saffron milk caps, porcini mushrooms, and boletus mushrooms. But it is better to prepare honey mushrooms and honey mushrooms for the winter in jars using the hot salting method. Learn more about how you can pickle milk mushrooms at home in a cold way using a simple recipe in the video below.

Ecology of consumption. Food and recipes: Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 umbrella of dill...

1. Pickling mushrooms - cold method

INGREDIENTS:

● mushrooms (mushrooms, black and white milk mushrooms, volushki, russula) - 1 kg
● salt - 100 g
● currants - 10–12 leaves
● cherry - 5–6 leaves
● horseradish - 2 sheets
● dill - 2 umbrellas
● bay leaf - 2–3 pcs.
● peppercorns - to taste
● garlic - to taste

PREPARATION:

Wash milk mushrooms, milk mushrooms or russula and cover with cold water for 5–6 hours. (The mushrooms are not soaked, but only washed). Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Place the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.

2. Mushroom caviar for the winter

INGREDIENTS:

● boiled mushrooms – 2 kg
● onion – 3 large onions
● carrots – 3 pcs (large)
● vegetable oil – 2 cups
● bay leaf – 3 pcs.
● black pepper – 10 peas
● salt
● vinegar 9% – 1 tbsp.

PREPARATION:

For cooking mushroom caviar you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and boletus mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.

Drain the mushrooms in a colander, rinse with cold water, and let the water drain.

Pass the mushrooms through a large meat grinder.

Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.

Fry the onions and carrots in vegetable oil, then add the mushroom mixture.

Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.

Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.

Place the finished caviar in dry, sterilized jars and roll up.

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white milk mushrooms – 1 kg
● dill umbrellas
● garlic – 3-4 cloves
● salt – 2 tbsp.
● black pepper – 10 peas
● black currant leaves – 10 pcs.

PREPARATION:

Wash the milk mushrooms thoroughly, cut large ones into pieces. Wash the greens, peel and chop the garlic.

Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.

Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.

Place milk mushrooms in layers, sprinkling with salt and spices.

Firm the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.

Cover the jar with a boiled plastic lid, cool and put in the refrigerator.

The milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.

4. Solyanka for the winter with mushrooms

INGREDIENTS:

● boiled mushrooms – 1 kg
● white cabbage – 0.5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp.
● bay leaf, black and allspice

PREPARATION:

Boletus, boletus, porcini mushrooms, russula and honey mushrooms are suitable for making hodgepodge. Wash the mushrooms well, peel them, chop large ones and boil in salted water for 10-15 minutes.

Wash the vegetables, peel and cut into small strips. Sauté onions and carrots in a small amount of vegetable oil.

Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until tender for 25-30 minutes.

5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.

5. Marinated boletus

INGREDIENTS:

● butter,
● vegetable oil 1 tbsp. per liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves

for marinade per 1 liter of water:

● coarse salt – 2 tbsp.,
● sugar – 3 tbsp,
● peppercorns – 5-6 pcs.
● allspice peas – 3-4 pcs.
● bay leaf – 2 pcs.
● cloves – 1 pc.

PREPARATION:

It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the peeled boletus in water. Large mushrooms can be cut into 2-3 parts. Fill with hot water. Add a few drops of acetic acid to the pan to prevent the mushrooms from darkening.

Bring mushrooms to a boil. Drain the water. Then pour fresh boiling water again and cook for another 10 minutes.

Place the finished butter in a colander and drain the water well.

Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse the plastic lids well and pour boiling water over them.

Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

● wild mushrooms - 1 kg,
● cloves - 4 buds,
● black pepper - 7 peas,
● ground coriander - 0.5 tsp,
● bay leaf - 1 pc.

PREPARATION:

Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String it on a thread or fishing line, hang it above the hob at a distance of 50–60 cm and leave it for several days.

When the mushrooms are completely dry, put them in a blender and grind into powder.

Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.

Store mushroom powder in a cool, dark place. You can use it to make soups, mushroom sauces and gravies.

7. Salted milk mushrooms in Altai style

INGREDIENTS:

● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves

PREPARATION:

Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.

Wash an enamel pan or glass jar with a wide neck. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.

Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.

The milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● porcini mushrooms
● marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● bay leaf – 1 pc.
● black pepper – 5 peas
● allspice – 3 peas

PREPARATION:

Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well; chop large mushrooms.

Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.

Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.

Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.

You can pickle mushrooms for the winter using the dry, cold or hot method - it all depends on the type of mushrooms you have.

In our family, we prefer salted “tubular” individuals - boletus, boletus, boletus, boletus, boletus... Therefore - under a happy combination of various circumstances: weather, time, desire and, of course, luck - we prepare just them.

At the same time, you should know that mushrooms, as a perishable product, despite fatigue, must be processed on the day of assembly.

We need to look at each mushroom and check for worms. For preparations, select the strongest and youngest ones. Next, you will have to clean the mushrooms from forest debris (moss, pine needles...) and sand; if you come across any damaged parts, cut them out. For mushrooms such as boletus, remove the slimy film from the cap.

After you have sorted the mushrooms, you will also have to rinse them with cold water, changing it several times.
Then, those larger mushrooms can be cut into several parts, leaving the small ones whole.

It is important to know that in some mushrooms (such as boletus, boletus and boletus) the cut area quickly darkens - it oxidizes in air. To avoid this, after cleaning (or cutting), you need to immediately place them in slightly salted water - this way they will ultimately look more appetizing.

Next, boil the mushrooms in salted water. To do this, bring the water to a boil and add salt, and then put the prepared mushrooms in it. Do not worry if it seems that there is not enough liquid, because when heated, the mushrooms themselves will release juice - they will cook in it for about 20 minutes. The foam that appears must be removed from time to time with a slotted spoon.

If desired, for better taste, you can add a couple of bay leaves and black peppercorns. As soon as the brine becomes transparent and the mushrooms themselves settle to the bottom, that’s it, this is a signal that they are ready. Place the mushrooms in a colander, draining some of the brine, and set aside for a while - let them cool.

For further salting of mushrooms, choose an enamel (glass, wooden) container: a saucepan is just right.
We line the bottom with dill umbrellas, horseradish and black currant leaves. Add a few cloves of coarsely chopped garlic. Next we transfer the cooled mushrooms with some of the brine, mixed with salt - the brine should completely cover the mushrooms. We cover the surface with scalded gauze, cover it with a circle and (already on it) place a weight (a clean stone, for example).

We leave this entire “structure” in the kitchen. After a few days, foam will appear; remove it periodically. The foam has stopped appearing - we move the pan to a cooler place to “add salt”.