How to salt mushrooms according to grandma's best recipes

Preparation of ingredients

The preparation of raw materials for salting will depend on several factors:

• the chosen method of salting - will you use the cold or hot method;
• varieties of salted mushrooms - for example, mushrooms, milk mushrooms and russula require not only rinsing, but also soaking for several hours, but mushrooms just need to be rinsed under running water.

Without exception, all mushrooms must be carefully sorted out, wormy and spoiled specimens must be removed, cleaned of sand and grass, and thoroughly washed. In addition to the main product, take care of the presence of spices and herbs according to the selected recipe.

Video "Pickled mushrooms"

In this video, you will learn the best recipe for pickling mushrooms.

Step by step recipes

Before you start choosing a suitable recipe for cooking, you should familiarize yourself with the basic methods of salting.

In a cold way

It is easier to salt the gifts of the forest using the cold method, but this method is considered less safe. The product is harvested raw, without undergoing heat treatment, so you need to be absolutely sure of the quality of the harvested fruits. On the other hand, due to the lack of heat treatment, mushrooms completely retain all trace elements and nutrients.

For cold salting, varieties such as mushrooms, mushrooms, black milk mushrooms are perfect. You can cold harvest popular blue feet (or ryadovki), young whites and valui.

Hot way

The hot method involves preliminary heat treatment of the mushrooms: first they are boiled and only then they are salted or pickled. Such processing minimizes the risk of possible poisoning, especially when preparing conditionally edible mushrooms (such as pigs), and as a result, the snack turns out to be extremely tasty.

Almost all known mushrooms are suitable for the hot method - from butter and chanterelles to porcini mushrooms, champignons and oyster mushrooms.

Pickled mushrooms

To cook pickled mushrooms, you will need the following products:

• 1 kg of pre-washed and chopped mushrooms;
• 1 onion;
• 1 tbsp. l. dried caraway seeds;
• 4 bay leaves;
• 40 g of coarse salt;
• 3 cloves of garlic;
• 2 dill umbrellas;
• 2 sticks of cloves;
• 2 allspice peas.

We put the mushrooms in a saucepan, completely fill them with water, put the onion and the cumin tied in a gauze bag (for piquancy) there. We send salt and lavrushka into the water. Cover the saucepan with a lid and send it to the fire.

After the mushrooms have boiled, they should be boiled for at least half an hour. After that, we throw it back in a colander and let the excess water drain.

We will pickle honey mushrooms in banks, so it's time to start preparing them.

The container is thoroughly washed and sterilized. At the bottom of each jar we put dill, garlic and bay leaf, add spices - cloves and pepper. Now place the mushroom mass tightly and fill it with hot brine. The snack can be sealed and stored.

Dry salting of saffron milk caps

The mushrooms prepared according to this recipe are especially good, as they undergo a minimum of processing, and retain the fullness of the taste characteristics. No water is needed here, no spices are added - only mushrooms and coarse salt.

We carefully sort out the saffron milk caps - we clean them of debris, cut off the spoiled areas. We put the mushrooms in a pan in layers, carefully sprinkling each layer with salt. In this case, the last layer should be exactly salt. We put oppression on top of the salted mushrooms, and leave them for 10 days. After the specified time, the mushrooms can be tasted. If desired, it is quite possible to prepare canned mushrooms from such a blank.

Transfer the mushrooms to prepared jars, pour with brine, sterilize and seal.

Altai

For this cooking method you will need:

• freshly picked, sorted and washed milk mushrooms - 10 kg;
• spices and herbs - grated horseradish, dill, garlic, bay leaves, allspice;
• 400 g of coarsely ground kitchen salt.

The milk mushrooms are poured with cold water and left for 3-4 days, remembering to change the water at least twice a day. Next, the mushrooms are washed, the water is allowed to drain completely. In a dish of a suitable size (a barrel or an enamel pan) we spread the milk mushrooms in layers, carefully sprinkling with salt, adding spices and compacting the mushroom mass. Lay out the greens on top, fill everything with brine and cover with clean gauze to protect against the development of mold. In this form, the workpiece should be left for 1–1.5 months.

White mushrooms

White mushroom is especially appreciated for its versatility - it is good both salted and dried and fried. We offer a simple and delicious step-by-step recipe for making homemade products. You will need:

• 1 bucket (10 l) freshly picked porcini mushrooms;
• 2 cups coarse table salt, not iodized.

We clean the mushrooms from forest debris, cut into portions, rinse thoroughly. We put the product in a large saucepan, fill it with cold water and send it to the fire. Immediately after boiling, put the mushrooms in a colander and cool. While the water is draining, we prepare jars for salting - wash and dry. We lay the mushroom mass in layers, alternating with salt, and compact well. We put oppression on top and leave the mushrooms for 4-5 days at room temperature, then they can be removed for permanent storage in a dark and cool place.

As it turned out, salting mushrooms is not at all difficult if you follow the technology and know the basic rules for harvesting raw materials. And how nice it is to treat your family with a delicious, crispy mushroom to the accompaniment of boiled potatoes on a winter evening!