How to pickle mushrooms with vinegar. How to salt mushrooms for the winter in a cold and hot way: simple recipes

27.09.2019

Hot salting is most often applied to white, boletus, boletus, boletus, chanterelles, honey agarics and goats. Less often, Valui, russula and volushkas are salted in this way.

The first method of hot salting of mushrooms

After preliminary preparation and sorting, the mushrooms are boiled in salt water (see the article "How to prepare mushrooms for pickling?").

Prepared mushrooms are cooked as follows (based on 5 kg of mushrooms): 3 glasses of water are poured into an enamel pan, 100 g of salt and 6 bay leaves are added there. The water is brought to a boil, mushrooms are poured into it, after which they continue to cook everything together over low heat, stirring gently.

During cooking, the mushrooms secrete juice, and foam forms on the surface, which is recommended to be removed with a slotted spoon.

The cooking time depends on the type and size of the mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain firm, firm, and the brine should be light, almost transparent.

After boiling, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place a pot of mushrooms in a large container with cold water.

Chilled mushrooms are packed in small barrels and covered with a clean cloth. A wooden circle is placed on top of the fabric, and oppression is placed on the circle (a bottle of water).

If mushrooms are salted glass jars(three-liter or ten-liter), then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.

Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.

After a month, the mushrooms are ready to eat.

The second method of hot salting mushrooms

For salting in this way, the mushrooms are sorted and cleaned of debris. The legs of whites, boletus and aspen are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.

If valui, volnushki or russula are used for salting, then they are first prepared for cooking: the valui are soaked in salted water for 2-3 days, the russula - 1 day, and russula are simply cleaned of the film (see the article "How to cold salt mushrooms, volushki and russula? ")

Prepared mushrooms are washed with cold water.

To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp. tablespoons of salt. Salt water is brought to a boil. After that, mushrooms are immersed there.

During cooking, the mushrooms are gently stirred with a merry so that they do not burn.

When the water boils again, remove the foam formed on the surface with a slotted spoon. After that, 1 bay leaf, 3 black peppercorns, 3 clove buds, 5 g of dill seeds and 1-2 black currant leaves are added to the brine.

Mushrooms in spicy brine continue to cook with frequent stirring: white mushrooms, aspen mushrooms and brown mushrooms - 20-25 minutes, valuey - 16-20 minutes, and volushki and russula - 10-15 minutes.

The mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.

Boiled mushrooms are carefully laid out in a wide container so that the mushrooms cool down quickly.

The cooled mushrooms are transferred together with the brine into barrels or glass jars. From above, the cans are torn with lids, and the barrels - with a cloth. A weight is placed on top of the fabric (see above).

The brine in cans and barrels should be no more than 1/5 in relation to the weight of the mushrooms.

Mushrooms salted in this way are suitable for consumption after 45 days (one and a half months).

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 thoroughly rinsed 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 days for 5 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 banks, and pour on top vegetable oil, close with a plastic lid and keep 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.

The arrival of autumn is the most favorite time for all fans of the "quiet hunt". Armed with long sticks and baskets, mushroom pickers across the country set off for their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey agarics, chanterelles, boletus mushrooms, saffron milk caps, volushkas allows not only to have plenty of food in the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and delicious recipes for pickling mushrooms at home, hot and cold, are popular. Such salted blanks are made in small jars, in which they can be stored for more than one winter. You can also pickle and "home" mushrooms - oyster mushrooms and champignons. Read more about how to salt 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 in a hot way - a simple step-by-step recipe for the winter with a photo

Salting mushrooms in jars with a hot method, in particular, milk mushrooms, even according to a simple step-by-step recipe for the winter, is longer and more difficult than cold. But on the other hand, 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 salt milk mushrooms in jars in a hot way.

Essential ingredients for hot salting of milk mushrooms in jars for the winter

milk mushrooms
dill umbrellas
garlic
currant leaves
Bay leaf

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

How to properly salt forest mushrooms for the winter in jars - a quick and easy recipe step by step

Ways of how to salt properly Forest mushrooms for the winter in banks, many, but we offer further one of the fastest and simple options- dry salting. Unlike salting with water, this method does not require any special manipulations. In order to properly salt forest mushrooms for the winter in jars, simply and quick recipe mushrooms and russules are best suited.

Quick recipe for pickling forest mushrooms in jars for the winter

mushrooms or russula

Step-by-step instructions on how to properly salt forest mushrooms in jars for winter according to a simple recipe

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

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

It is not difficult to pickle boletus in jars according to a simple recipe for the winter below. The main thing is to properly prepare the mushrooms for salting so that they do not give unnecessary bitterness. Read more about how to salt boletus mushrooms in jars for the winter in a simple recipe below.

Essential ingredients to pickle boletus mushrooms for the winter according to 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 salt boletus mushrooms in jars according to a simple recipe

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

How can you pickle mushrooms in jars - a simple and delicious recipe for the winter

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

Essential ingredients, how you can salt mushrooms in a jar according to a delicious recipe

waves
currant leaves
dill umbrellas
coarse salt

Step-by-step instructions on how you can salt the waves in jars according to a simple and tasty recipe

Freshly picked waves before salting must be thoroughly washed and cleaned from the top layer of the 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 about 1 time in 4-5 hours so that the waves do not acidify.
We drain the water and discard the mushrooms in a colander.
At the same time, in an enamel saucepan, bring the salted water to a boil and put the mushrooms in it. Boil for 15-20 minutes over medium heat.
We take out the mushrooms from the brine. Put a layer of herbs and spices in a sterile jar, then mushrooms and salt. We fill the jar in this way almost to the top.
Cover the mushrooms on top with a horseradish leaf and press down with wooden skewers so that the brine rises up.
We wrap the neck of the jar with gauze and send it to a cold place for storage.

How to hot salt oyster mushrooms at home - a step by step recipe

Oyster mushrooms are one of the most affordable mushrooms for pickling at home, which can be cooked equally well both cold and hot. In addition, they do not require special preparation with soaking and cleaning. Read more on how to hot salt oyster mushrooms at home in the step-by-step recipe below.

Essential ingredients to hot salt oyster mushrooms at home

oyster mushrooms
garlic
Bay leaf
Carnation
black pepper

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

We wash the oyster mushrooms under running water and divide the bunch into separate mushrooms. Cut especially large specimens into small pieces.
Boil the mushrooms in salted water for about 15 minutes after boiling.
Separately, we make a 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.
We put oyster mushrooms in sterile jars and fill them with hot brine.
We seal with lids and send to a cool place for a week, after which the pickles are ready for use.

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

Porcini mushrooms are ideal for hot salting in jars at home. Especially if you use a recipe as simple and delicious as step by step option below. It describes so easily how to salt porcini mushrooms in jars in a hot way for winter that even an inexperienced housewife can handle the recipe.

Essential ingredients for hot salting porcini mushrooms in jars for the winter

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 salt porcini mushrooms for winter in jars in a hot way with your own hands

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

How you can salt milk mushrooms at home in a cold way - a step by step recipe, video

From the following step by step video recipe you will learn how to cold salt mushrooms at home using the example of milk mushrooms. This method is also suitable for salting champignons, oyster mushrooms, mushrooms, white, boletus mushrooms. But waves and honey mushrooms are better prepared for the winter in jars with a hot salting method. Read more about how you can salt milk mushrooms at home in a cold way according to a simple recipe in the video below.

Salting mushrooms for the winter in jars, methods and recipes

How to salt mushrooms for the winter in jars a simple recipe, with a photo

Good day, friends. Time suitable, or maybe it came, to pick mushrooms. I really love picking mushrooms, even more than eating. Also, to eat mushrooms in winter, you need to salt them. Let's figure out how to salt mushrooms for the winter.

In general, I am afraid to buy mushrooms in banks from strangers or in stores. Because you never know, I don’t know how they were harvested there, you can get poisoned.

We will describe one for you universal recipe suitable for absolutely all types of mushrooms. And we will supplement a little with recipes for some species that we collect ourselves.

A universal recipe for pickling mushrooms.
Salted milk mushrooms.
Salt butter and honey agarics.

A universal recipe for pickling mushrooms

Grandpa shared this recipe with us. He used to say it was always so salted, almost all mushrooms. And analyzing other recipes, we realized that this recipe is the basis for all others.

Just collected

Before you salt, of course they need to be cleaned of debris, worms and bugs.

Before soaking, the mushrooms must be peeled dry. From the leaves, from the ground, and so on, we remove everything that can be removed, only then we wet it and further clean it.

After being cleaned, s soak in water and let them soak there for 3-4 days, the water needs to be changed often and you can add a little salt.

And here again, mushrooms are soaked for a long time with bitterness to remove it. The rest of the mushrooms are not soaked. But we still soak the rest of the mushrooms in slightly salted water for about 3-4 hours so that all "bekarazes" come out if any.

When the water was last drained rinse again under running water, we remove the water and weigh. You need to know the weight for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now we start salting.

There are 6 tablespoons of salt, pour over the entire surface, mix.
Now we turn on the stove, and after boiling, cook for 45 minutes.
When the water boils add about 3 bay leaves and pepper to taste, who like how.
After cooking, with pour water into another saucepan or container and do not throw it away, just set aside. We will fill the jars with these brine... It is possible through drushlak. In the same place, pour a pinch of salt on top and mix, since after cooking lightly salted mushrooms are obtained. Here you really need to watch to everyone's taste. Someone likes more salt, some don't.
Cooking banks, they should already be clean and sterilized.
We put mushrooms in banks... Together with garlic, about 2 cloves, dill, one umbrella and a black currant leaf.
Now fill everything with that brine, in which mushrooms were boiled.
Put 1 clove of garlic on top.Good recipe goes well for assorted
Above pour 2 tablespoons sunflower oil to close off the air in the can.
We roll up the cans.

Here is a simple recipe for how to salt mushrooms for the winter. Roll well, and make sure the jars are clean and well-boiled so that the mushrooms don't spoil.

Salted milk mushrooms, crispy mushrooms

Soaked mushrooms

We continue the topic of how to salt mushrooms for the winter. The following recipe practically does not differ from the one described above, but we do it a little differently.

We soak the milk mushrooms for about 3 days, maybe a little more. And during reading, we use a regular dish sponge, hard side. At the same time, we wash each mushroom in running water.

Now pour into a large pot of water, there are clean mushrooms.
Put two cloves of garlic, 4 tablespoons of salt, 3-4 black currant leaves, about 7-8 bay leaves, more dill, about 5-6 umbrellas with stems, mix a little. Added all the ingredients.
Now after boiling, cook for 30 minutes, as it boils, we reduce the fire so that there is no strong seething.
Cooking banks, not great. Must be clean and well boiled.
To the bottom of the can put one umbrella of dill, and put about 1/4 cans of mushrooms... It is desirable with the caps down.
Now a tablespoon of salt spreading over all the mushrooms. put the mushrooms in a jar
Now another layer and salt again. It turns out that salt 3 times on a jar of 0.5.
When the jar was filled with mushrooms pour the brine, in which the mushrooms were cooked, to the very top.
Top with 2 tablespoons of sunflower oil... and roll up the jars.

Now that the cans are cold we put it in a cold place, basement or cellar, and in winter, they are crispy and delicious.

Salt butter and honey mushrooms

young boletus

We figure out how to salt mushrooms for the winter and analyze another simple recipe, which we use mainly for butter and honey agaric.

These r ribs are not bitter, so we just peel them... You can put the oil in water for a few minutes, then clean it, remove the top "skin"... We cut large ones.

Honey mushrooms are not difficult to clean, except for the smallest ones. D for salting we take small and medium honey agarics a, the rest for frying. You don't need to soak them either. Some medium-sized mushrooms can be cut. We do not leave the legs long, about 2-3 cm.

We need:

Allspice peas;
Black peppercorns;
Dill with umbrellas. Approximately 1 umbrella per 0.5 jar;
Bay leaf pack (1 sheet per jar 0.5);
Garlic 1-2 heads;
Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
Salt;
Sugar.

Asking the question of how to salt mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are almost the same. Only the processing of many is significantly different, pay attention to this.

And so we proceed:

After cleaning, pour the mushrooms into a large saucepan and fill with water and turn on the tiles. It happens that everyone does not fit into the pan, well, you don't need to stuff it, divide it into parts.
When the water boils, be sure to remove the foam, the remaining garbage will be removed with it. We boil for 10 minutes.
Now we drain the water, rinse the mushrooms through running water through the drushlak. Pour the brine.
Now again put the mushrooms to boil, pouring clean water, but already for 30 minutes.
While my cans are good, we boil... Boil the lids too.
We take 0.5 liters of cans, and more is possible, then double the steps described below (if the cans are 1 liter each) when we fill in the mushrooms.
After that again drain the brine, it is not needed and rinse the mushrooms with cold running water.
Fill the dill and bay leaf separately with boiling water, for about 2 minutes... We count the number of banks approximately.
steam the dill and bay leaf
We start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
When the water boils throw in a couple of bay leaves and a few peas of black and allspice.
Now lay out the washed mushrooms, wait for it to boil and steam it for 15 minutes and shoot.
making marinade
Now to the bottom of the cans put 1 allspice peas and 3 black peppercorns.
Here's another not a large umbrella of dill and 1 bay leaf each.
Add 1 clove of garlic by cutting into slices.
Now add mushrooms, almost to the end of the bank.
put mushrooms and dill
Put on top a teaspoon of 9% vinegar.
Now fill with fresh marinade, close the lid.
We cover the jar with a warm blanket and, after cooling, put it in a cool place, like a cellar.
It turns out something like this

Source: https://polzablog.ru/solit-griby-na-zimu.html

How to salt mushrooms for the winter in jars: hot and cold - A simple recipe with a photo of salting mushrooms for the winter at home

Correct salting of mushrooms for the winter allows you to pamper your family and friends during severe cold weather original snacks... They can be harvested both hot and cold.

The selection of the salting method must fully correspond to the mushrooms selected for work. For example, cold salting is more suitable for milk mushrooms and mushrooms, volnushki.

But whites can be salted and hot. In the recipes below, each method of processing milk mushrooms, honey agarics at home is described step by step.

To find out how and how to salt mushrooms in jars, and how to store them properly until spring, the photo and video instructions discussed below will help.

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

Most mushroom pickers prefer familiar and proven mushrooms. For example, whites are most in demand due to their ease of picking and preparing.

But you can also salt other mushrooms for the winter, which have a rather unusual taste.

Various types of milkmen are ideal for salting: young mushrooms retain their density and are quite easily salted at home.

Ingredients for easy pickling of mushrooms for winter in jars

milkmen -3 kg;
garlic - 6 cloves;
salt -150 g;
dill umbrellas - 3 pcs.;
leaves of currants, cherries, horseradish - to taste.

Step-by-step recipe for simple pickling mushrooms in jars for winter

Thoroughly clean the millers from a variety of debris. The legs of the mushrooms must be cut off to the very cap. Put them in a deep container and cover with water. The soaking process should be at least a day.
During this time, you need to change the water 2-3 times.
Rinse the prepared milkmen thoroughly again from the remaining debris. Then simmer in unsalted water for 15 minutes.
While the mushrooms are cooling down (you do not need to drain the water), rinse the herbs, peel the garlic.
Put cooled mushrooms in a bucket, sprinkle with salt and transfer with herbs. Leave under pressure for 1-1.5 weeks.
Then they should be rinsed and placed in jars, filled with vegetable oil. You can also store them in jars by filling them with brine. Care must be taken to prevent mold from appearing on top.

You can store salted milkers both in the basement and in the refrigerator. Before use, it is recommended to season with vegetable oil and add onions to them.

How to salt boletus mushrooms for the winter in jars - a simple recipe with photo instructions

Beautiful and tasty boletus mushrooms are quite easily salted for the winter and are great for treating friends and guests with such snacks.

They do not need a rather long preparation or processing, which allows you to harvest boletus mushrooms at home in any quantity.

The following recipe with a photo will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them correctly.

List of ingredients for salting boletus in jars for winter

boletus -1 kg;
water -1 l;
salt -50 g;
greens, bay leaves - to taste.

A simple recipe with photo-instructions for winter harvesting in cans of boletus mushrooms

Clean the collected mushrooms from debris. Transfer to a bucket and soak overnight.
Boil in salted water with spices for 30 minutes. Always remove the foam from them.
Remove the mushrooms from the brine and let cool. Strain the brine itself.
Arrange the mushrooms in sterilized jars, sprinkling each layer of mushrooms with salt. Then boil the brine and pour over the mushrooms. Close the jars with lids and hold them upside down until they cool (under a towel, blanket). Then put it away in a cool place.

Rinse thoroughly in boiled water before serving.

How to salt milk mushrooms for the winter in jars - a simple recipe with photos and videos

Different types of milk mushrooms are widely used for pickling and pickling. The appeal of these mushrooms is in the absence of the need for a multitude of spices.

By themselves, milk mushrooms have an amazing taste, so only salt and pepper will help to emphasize it. At the same time, salted mushrooms are perfectly stored in jars or plastic buckets.

The following recipe describes step by step how to make a delicious snack from milk mushrooms for the winter and please your family with an unusual addition to regular dishes.

Ingredients for the recipe for pickling milk mushrooms in jars for the winter

mushrooms -1.5 kg;
salt -75 g.

Photo recipe for pickling for winter in jars of mushrooms

Soak the milk mushrooms in running water for 6 hours, and then gently clean off the debris from them. Remove the films from the hats.
Cut the prepared peeled milk mushrooms into 2-4 parts and transfer to a bucket or saucepan.
Fill with water (so that it covers them a little). Add salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.
Leave the milk mushrooms to cool completely in the brine. Sterilize cans and nylon lids.
Put some salt and pepper on the bottom of the jars, then a layer of mushrooms. Thus, you need to alternate mushrooms and spices.

When the jars are half full, it is recommended that you gently trample each new layer of mushrooms so that they release enough juice. On top of the lid, you can put a couple of sheets of currant or horseradish.

After closing, leave the milk mushrooms in a cool place for 2 months: during this time they will sufficiently saturate the salt. Store them in your basement or refrigerator during the winter.

A simple video recipe for winter pickling of mushrooms in jars

You can prepare milk mushrooms for the winter in another way. The following video recipe tells you step by step how to properly prepare and pickle these mushrooms at home.

How to salt mushrooms for the winter in jars - a simple step-by-step recipe with video instructions

The beautiful mushrooms are a great addition to meat dishes, cereals and fried potatoes.

But their salting must be done very carefully: such mushrooms are considered conditionally edible, therefore they need careful preparation and processing.

The following recipe describes step by step how to salt the waves in jars correctly, and how they should be stored.

-instruction of step-by-step salting of mushrooms in jars for the winter cold

The video recipe below is great for salting the waves at home. detailed instructions will help to prepare a lot of salted mushrooms for the future without any problems and eat them with pleasure until spring.

How to hot salt mushroom caps at home - a detailed photo recipe

Like any milk mushrooms, mushroom caps are great for pickling for the winter. It is quite easy to work with them, since such mushrooms do not require thorough rinsing and long soaking. The following recipe with a photo describes step by step a simple process of making caps for the winter.

Recipe ingredients for hot salting mushroom caps at home

caps -2 kg;
water -2 l;
salt -60 g;
dill umbrellas - 4 pcs.;
garlic - 3-4 cloves;
spices to taste.

A detailed recipe with a photo of homemade hot salting of caps

Rinse the caps in running water, cut off the mushroom legs almost under the cap.
Cover with water and put on fire. Boil for 15 minutes and then drain. Re-fill with water and cook for another 20 minutes. Continuously remove the emerging foam.
Discard the boiled mushrooms in a colander.
Separately prepare a brine from spices, water, salt. Boil.
Add mushrooms to the brine and boil for about 5 minutes. Leave the mushrooms in the brine until they cool completely.
Put dill and garlic in jars. Lay out the mushrooms in dense layers, sprinkle them with salt. Pour with brine, cover with nylon caps. Then put it away in a cool place.
Freezing of mushrooms must be avoided: due to a temperature drop below 0 degrees, the caps lose their taste.

How to cold salt mushrooms at home - a step by step photo recipe

Using the cold cooking method works well for a variety of mushrooms.

For example, according to the recipe described below with a photo, you can use this method to pickle not only milk mushrooms, but also mushrooms or mushrooms. True, the salting time in a bucket for the latter is 10-12 days.

Therefore, they can be prepared much faster for the winter and transferred to a jar for storage in the basement or refrigerator.

Ingredients for cold pickling mushrooms at home

milk mushrooms -4 kg;
salt -200 g;
dill umbrellas, bay leaves, currant leaves - to taste.

Step-by-step recipe with a photo of homemade cold pickling of mushrooms

Soak freshly picked milk mushrooms in water for 30 minutes. Then carefully clean them of debris.
Transfer the washed mushrooms to a bucket, put horseradish leaves on the bottom.
Sprinkle each layer of mushrooms with prepared salt. Add garlic, bay leaf. Lay dill umbrellas on top.
Put the stacked mushrooms under oppression for a month.
Then they can be transferred to sterilized jars and closed with nylon lids.

How to deliciously salt porcini mushrooms in jars for the winter - a simple recipe with step-by-step instructions

Aromatic porcini mushrooms are very good for pickling and freezing for the winter.

But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such blanks can be considered light-salted.

They are great for serving or preparing other meals.

List of ingredients for delicious pickling for winter porcini mushroom in jars

porcini and boletus mushrooms - 0.5 kg each;
bay leaf - 3-4 pcs.;
peppercorns - to taste;
salt - 60 g.

Step-by-step instructions on the recipe for simple pickling in jars of porcini mushrooms for winter

Rinse the collected mushrooms thoroughly in running water, clean from debris. Cut large mushrooms into pieces.
Boil the mushrooms for about 15 minutes, constantly skimming off the foam. Then fold in a colander and rinse in cold water.
Prepare brine using 1 liter of water. Add mushrooms to the brine and boil them in it for another 15 minutes. Then let cool. Arrange the mushrooms tightly in sterilized jars, sprinkling each layer with salt. Close the jars with nylon lids and rearrange them in a cool place.
You can also put salted mushrooms in bags and freeze. Such blanks are perfect for serving with regular dishes or for preparing simple salads.

Having studied the rules for salting mushrooms in a cold and hot way, you can easily prepare for winter delicious snacks... For work, it is allowed to use milk mushrooms, volushki, and porcini mushrooms.

Also for quick salting in winter, you can use oyster mushrooms or mushrooms. For their preparation, it is recommended to choose cold salting described for different mushrooms in the above photo and video recipes.

They describe step by step how to salt mushrooms. different ways and how they should be stored. Useful Tips and recommendations will help you to easily prepare for winter at home and even during the coldest cold pamper your loved ones with original mushroom snacks.

Source: http://vsezdorovo.com/2017/04/kak-solit-griby/

How to salt mushrooms for the winter at home in a hot and cold way - simple recipes step by step with a photo

With the arrival of the autumn season, many lovers of "quiet hunting" rush into the forests, taking with them baskets for a generous harvest of mushrooms.

Indeed, in September, you can thoroughly stock up on mushrooms that are hiding, and also grow as if for show - on forest edges, lowlands and meadows.

As a rule, the first forest "trophies" cause wild delight and culinary enthusiasm, because it is so nice to diversify the usual menu with amazingly tasty porcini mushrooms fried in sour cream or fragrant soup from honey agarics.

However, the subsequent gifts of nature, brought from the forest, there is simply nowhere to "attach" - and the hostesses begin to make preparations for the winter. In addition to popular marinades, excellent pickles are obtained from mushrooms, which are used as a base for first and second courses.

So how to salt mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of hot and cold salting. different types mushrooms - mushrooms, boletus mushrooms, boletus mushrooms, saffron milk caps, oyster mushrooms. Such delicious mushrooms pickled in jars in winter will be an excellent addition to boiled and fried potatoes, cereals and salads. We stock up on mushrooms and start cooking!

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

Homemade salted mushrooms will always come to the "table" at any meal - whether it be a regular dinner with your family or a festive dinner party. With such delicious mushrooms, your favorite dishes will acquire a unique note and delicate forest aroma.

How to salt mushrooms for the winter? We bring to your attention a simple step-by-step recipe for salted mushrooms in jars - the most popular and fruitful mushrooms.

Having prepared several jars according to our recipe, in winter you can please your loved ones mushroom soup, pies or delicious fries with potatoes. Just delicious and very easy to prepare!

Required ingredients for pickling mushrooms in jars for the winter:

fresh mushrooms - 3 kg
garlic - 15 cloves
bay leaf - 4 - 5 pcs.
allspice and black peas - 10 - 12 pcs.
fresh chopped dill greens - 2 - 3 tbsp. l.
salt to taste

Step-by-step instructions for a salted mushroom recipe for winter, with a photo:

First, honey mushrooms need to be sorted out and rinsed under running water.
Pour the washed mushrooms in a saucepan with water and put on medium heat. When the water starts to boil, put the contents in a colander and let the water drain.
Rinse again and pour into a saucepan with water, and then cook for 40 minutes, remembering to periodically skim off the foam.
While boiling honey agarics, peel the garlic cloves from the husk and cut each lengthwise into 2 - 3 parts. Wash the dill and chop it finely with a knife.
Strain the boiled mushrooms with a colander and rinse under running water. We are waiting for the liquid to drain completely and place the honey agarics in a saucepan. Pour in the spices according to the recipe and salt to taste.
We take a plate of a suitable diameter and cover the mushrooms in a saucepan, and put a jar of water on top. We leave to infuse under pressure for 4 - 5 days.
Then we lay out on clean cans, roll up the lids and send them to the refrigerator shelf.
In winter, you will always have a truly "universal" addition to your favorite dishes at hand. Spicy and aromatic, salty mushrooms will please everyone who tries them - we recommend cooking!

How to salt boletus mushrooms for the winter in jars - a simple recipe for preparation with a photo

From about mid-summer to the end of autumn, boletus is found in light deciduous forests - an edible mushroom, the closest "relative" of white.

Going to birch grove with a basket, get ready to bring home a solid harvest of these handsome beauties. We are sure that your family will enjoy fried boletus mushrooms with potatoes and onions for dinner.

But the surplus of mushrooms can be safely salted for the winter in jars - in the cold season, such stocks will certainly come in handy.

How to salt boletus boletus? We have selected a simple recipe with a photo of a spicy blank, for which we only need mushroom caps- the most delicious part of the boletus. Amazing taste and flavor!

For salting boletus for winter, we select the following ingredients:

boletus - 1 kg
bay leaf - 2 - 3 pcs.
black currant leaves - 2 - 3 pcs.
peppercorns - 3 pcs.
cloves - 3 pcs.
fresh dill - 3 - 5 branches
salt - 50 gr.
vegetable oil (when rolling) - 1 - 2 tbsp. l. for each can

The procedure for harvesting salted boletus mushrooms in jars for the winter according to a simple recipe:

We sort out the mushrooms, removing spoiled specimens and debris. Cut off the hats and rinse them under running water or gently clean them with a sponge.
We put a pot of water on the fire and bring to a boil, and then put the mushrooms in boiling water and cook. Depending on the size of the caps, the cooking time will not be the same - first we get the smaller ones, and a little later the large ones.
How to determine the degree of readiness? Ready boletus will sink to the bottom of the pan - the most accurate sign.
When all the mushrooms are cooked, put them in a colander and hold them for a little under running water to wash off the mucus that has appeared.
We fill clean sterilized jars to the top with layers of cooled mushrooms, not forgetting to sprinkle with salt. Add a couple of tablespoons of oil to each container and roll up the lids boiled in hot water... After cooling, the jars with salted boletus mushrooms are taken to a dark and dry place - to the closet or basement. Delicious mushrooms for you!

How to salt mushrooms for the winter in jars - a simple and delicious recipe for pickling milk mushrooms at home, step by step with a photo

Gruzdev called himself get in the body. The meaning of this proverb is known to many, but most people are familiar with mushrooms only "inveterate" mushroom pickers.

Birch forests and mixed forests have traditionally chosen their habitat, where in the season you can find whole groups of these porcini or black mushrooms with a characteristic cap concave inward.

As a rule, milk mushrooms are ideal for pickling - with the help of our simple recipe with a photo, we will learn step by step how to do this at home.

In cans, salted milk mushrooms are as tasty as in barrels - this is how the ancient Slavs prepared these mushrooms. Just a godsend for a real gourmet!

List of ingredients to pickle milk mushrooms in jars for winter:

milk mushrooms - 1 kg
water - 0.5 l
allspice peas - 2 pcs.
garlic - 2 cloves
salt - 2 tbsp. l.
dill - 1 umbrella
granular mustard - 1 tsp
horseradish leaves

A step-by-step description of a home recipe for salted milk mushrooms in jars for the winter:

We clean the milk mushrooms, cutting out the spoiled parts, soak them thoroughly in cold water. We use whole mushrooms for salting, so there is no need to cut them into pieces.
Pour water into a saucepan according to the recipe, add salt, coarsely chopped horseradish leaves, mustard seeds, pepper, dill umbrella.
We send the prepared mushrooms to a saucepan with spicy water and put on the stove.
After boiling, cook for about 10 minutes over low heat.
While the milk mushrooms are boiling, we rinse and sterilize the pickling jars in any convenient way - in the oven or steamed.
We put in each jar boiled mushrooms, between which we put chopped garlic. On top we lay out pieces of dill stalk 3 - 4 mm long - crosswise so that the contents are kept in the brine and do not "float".
Having rolled up the lids, we leave the cans to cool down and take them to a cool place, and after 10 days we enjoy the incomparable taste of salted milk mushrooms - or wait for winter!

How to salt tasty mushrooms for the winter in jars - a simple recipe with a photo

In its appearance, the volnushka resembles a russula - and for good reason, because these types of mushrooms belong to the same family.

The main feature of the white or pink wave is that this cute mushroom does not require prolonged heat treatment.

How to salt a wave for the winter in jars? Using our simple recipe with a photo, each hostess will pickle a batch of delicious waves for the winter, with a delicate spicy aroma and mouth-watering "crunch".

We stock up on ingredients for a simple recipe for salty waves in jars:

waves - 1.4 kg
currant leaves - 4 pcs.
cloves - 5 pcs.
garlic - 4 cloves
bay leaf - 6 pcs.
black peppercorns - 4 pcs.
allspice - 5 pcs.
water - 1 l
rock salt - 30 gr.

Salting delicious mushrooms in jars for winter, step by step:

We wash and clean the waves, soak for a couple of days in cold water.
Fill the mushrooms with water and put on fire. From the moment of boiling, cook for 15 minutes, not forgetting to stir.
We filter through a colander, pouring out the liquid into a separate bowl - we still need it.
Pour the boiled waves into an enamel pan and cover with currant leaves and lavrushka. Add salt, cloves, two types of pepper, garlic cloves cut into plates.
Bring the water in which the waves were cooked to a boil again and pour the mushrooms in a saucepan. We press the contents of a pan of a suitable size with a plate and put oppression - a large jar of water. After cooling down, put the mushrooms in the refrigerator for 24 hours.
For salting the waves, we need 4 jars with a capacity of 0.5 liters - wash them, sterilize them in the oven or steamed, and boil the lids.
We put the mushrooms in dry hot jars, fill with brine and seal.
We store canned mushrooms at a temperature of 16 - 18 degrees - in such conditions, salty waves will stand perfectly until winter and will delight with their incomparable taste. Enjoy your tasting!

How to salt mushrooms in a hot way at home - a step-by-step recipe, photo

With the onset of July, whole groups of bright orange mushrooms with funnel-shaped caps can grow in coniferous forests - these are mushrooms.

Due to its unique taste, camelina is considered a real forest delicacy that simply melts in your mouth.

How to properly salt mushrooms at home? Today we will reveal the secrets of salting these beautiful bright mushrooms in a hot way - with the help of our step by step recipe with photo.

Spicy and juicy, canned mushrooms can be served with boiled potatoes, meat dishes, as well as in the composition of delicious mushroom salad... Please your loved ones with such salted mushrooms of your own "production" - and next year you will roll up twice as many cans!

Ingredients for hot salting of saffron milk caps at home:

fresh mushrooms - 1 kg
cold water - 1 l
salt - about 1 tbsp l., to taste
black pepper and sweet peas - 5 pcs.
bay leaf - 2 - 3 pcs.
dried cloves - 2 pcs.
cinnamon - 4 pieces
currant leaves - 2 - 3 pcs.

Step-by-step description of the recipe for hot salted saffron milk caps at home:

We clean mushrooms from hard legs or damaged particles, and send those suitable for salting to an enamel bowl. We rinse under running water.
Pour water into a saucepan and bring to a boil.
Then we add more salt, reduce the heat and put the peeled mushrooms in boiling water. Cook the mushrooms for 10 - 15 minutes and put them in a colander to glass the liquid.
After washing in clean water, we temporarily set aside the boiled mushrooms and start preparing the brine. Pour a liter of water into a saucepan and cover with a lid. We put on a strong fire.
Pour a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and cinnamon in pieces into boiling water. Mix the ingredients, tighten the fire and begin to carefully lower the mushrooms into the brine.
After 10 - 15 minutes of cooking, put the hot mushrooms in sterilized jars, fill with brine and roll up. Turning upside down, cover with a blanket and wait until it cools completely.
Now you can take the jars of salted mushrooms to the cellar or just put them on the refrigerator shelf. In winter, it is enough to open the container, shift the appetizing mushroom snack to beautiful dish- and you can serve it to the table!

How to salt oyster mushrooms at home in a cold way - a recipe on video

Oyster mushrooms are large mushrooms with a grayish cap and a dense leg. In nature, oyster mushrooms grow on trees in the form of a "bouquet", the weight of which sometimes reaches 2 - 3 kg.

As a rule, only a soft and tender mushroom cap is eaten - fried, stewed and boiled. In addition, fresh oyster mushrooms make excellent pickles that can be easily made at home.

How to cold salt mushrooms? On the video recipe you will find step by step description salting mushrooms using russula as an example - cooking oyster mushrooms will be similar.

How to salt porcini mushrooms for the winter in jars - a simple recipe with photos and videos

The porcini mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potassium salts. So, the fungus contains riboflavin, which is responsible for the thyroid gland, the growth of nails and hair.

This representative of the boletus family received the name "white" due to its unique feature - even after drying or boiling, the pulp of the mushroom retains its original color.

Taste qualities porcini mushroom also beyond praise, so many housewives are happy to make preparations for the winter in jars.

Today we will learn how to salt porcini mushrooms - according to a simple recipe with a video, and in the photo you can admire the result of the work.

So, how to salt mushrooms in jars for the winter? In our culinary "piggy bank" you will find the best simple recipes step by step with photos and videos of pickling mushrooms at home - honey agarics, boletus mushrooms, milk mushrooms, mushrooms, mushrooms, oyster mushrooms and whites. By following the recipe directions, you can easily cook different types of salted mushrooms - hot and cold. We are opening the mushroom season!