How to salt black mushrooms at home (with video)

Home preservation always has a more balanced taste and lower content of harmful substances. You can read about how to salt black mushrooms on this page, where a wide variety of recipes are presented. Every housewife should have information on how to salt black loaf properly and get a great appetizer with a delicate taste and original aroma. We recommend that before you pickle black mushrooms, look through all the recipes offered and decide on the processing of raw materials. In some cases, mushrooms are boiled, while in others they are salted raw. From the added aromatic herbs and spices, a completely unexpected taste can also be obtained. Therefore, you must follow the layout of the products. So, get acquainted with the ways of how to salt black breasts at home, find out the intricacies of this process.

Although the black lump does not belong to the little-known edible mushrooms, but salted with garlic and spices, it is in no way inferior, for example, to the yellow lump. In saline, the mushroom acquires a beautiful dark cherry color. A characteristic feature of black breasts is that in salting they are very resistant, can be stored for years without losing strength and taste.

How to properly and deliciously salt black mushrooms in a hot way

The hot salting method is used during the period of mass processing of mushrooms to speed up salting. Before you properly salted the black mushrooms in a hot way, you need to choose a recipe with a layout of aromatic herbs that you like.

The essence of how to salt black mushrooms in a hot way is as follows: clean and sorted mushrooms are blanched for 5-10 minutes in clean or slightly salted water (2-3% sodium chloride solution); honey mushrooms, violinists and valui are boiled for 25-30 minutes; mushrooms scalp 2-3 times with boiling water. (To whiten mushrooms, you can add 3 g of citric acid.) Heat-treated mushrooms are discarded on a sieve and, to give elasticity and elasticity, doused several times with cold water, allowed to cool. Then the mushrooms are salted in the same way as in the cold way, and the barrels are corked. The fermentation process in black breasts lasts (in days) 30–35. Before you can salt black mushrooms hot in a hot way, select the necessary spices, for example, add spices (bay leaf, black pepper, dill, garlic, and blackcurrant leaves) to flavor and improve the taste. Mushrooms are ready for use in 25-30 days.

With hot salting, 1 kg of prepared mushrooms is taken:

• 2 tbsp. tablespoons of salt
• 1 bay leaf
• 3 pcs. peppercorns
• 3 pcs. carnations
• 5 g of dill
• 2 blackcurrant leaves

The main changes in carbohydrates and the accumulation of lactic acid during salting occur in the first 15 days of fermentation, so the fermentation of mushrooms should be carried out at a lower temperature. Salted mushrooms in barrels are stored at a temperature of 0–2 ° C for no more than 8 months, although the breast can be stored under these conditions without noticeable deterioration in quality for up to two years. During storage at least 1 time per week check the fullness of the barrels with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 4% solution of sodium chloride.

Ways to hot pickle black mushrooms in jars for the winter

Hot salting of black mushrooms begins with the fact that the mushrooms need to be soaked for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. To pickle black mushrooms hot in a jar, rinse the mushrooms and boil for 5 minutes. After cooking, let the mushrooms cool and put into dishes, pouring salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dishes and on top of the mushrooms.

According to the following recipe, salting black mushrooms in a hot way for the winter allows you to get a crispy snack that is absolutely safe for your health.

• 1 kg boiled breasts
• 50 g of salt
• spices to taste

1. Soak the mushrooms purified from the ground, leaves and needles during the day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Discard in a colander and cool. Lay in containers in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.
2. Lay the leaves on top of the mushrooms. Cover with gauze and put under light oppression, so that after a day the mushrooms are immersed in brine. If there is no dive, increase the load.

There are other ways of salting black mushrooms, most of them are presented on this page, but for now we will smoothly move on to the cold recipe for preserving this valuable product.

Cooking black mushrooms with cold pickles at home

Black breasts of cold salting are distinguished by a more crispy texture and a pleasant shade. You want the secret of how to salt black mushrooms in a cold Belarusian way: before salting (and they are salted raw), the mushrooms must be soaked for 2 days in cold water, changing it several times.

Before you can properly salt black mushrooms in a cold way, you need to find out that there are 7 ways to process the feedstock:

1. In Vyatka: black breasts are soaked for 5 days.
2. In Moscow: pickling black mushrooms at home begins with the fact that the mushrooms are soaked in slightly brackish water for 3 days.
3. In Volga: mushrooms in no case soak, believe that they lose their taste. They are only washed well and immediately salted. Bitterness itself will pass.
4. In Oryol: just do not salt the mushrooms raw! Be sure to boil it first. They become more fragrant, and more tender, and easier for the stomach.
5. Universal salting of black mushrooms. Before salting, boil the mushrooms.
6. In Belarusian: 5-8 minutes.
7. Moscow: 5 minutes

When cooking black breasts with salting, the brine turns out to be slightly unclear and viscous. The taste and smell are pleasant, characteristic of this type of mushroom with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushrooms. The exceptions are black lumps and smoothies, which significantly change color.

How can you quickly pickle black mushrooms for the winter

Here is one of the ways to pickle black mushrooms for the winter, for this you can only use spices suitable for your family. Determine their composition yourself.

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now we learn about how you can salt black mushrooms in a dry way without first boiling the raw materials.

• Prepared mushrooms - 10 kg
• Salt - 500 g

Peel and dismantle the mushrooms, trim the leg, put in the dishes, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably condense. As they settle, fresh tribes can be added, sprinkling them with salt until the dishes are full and the subsidence stops. Mushrooms are ready to eat after 35 days.

How to pickle black mushrooms in jars to be crispy

Before you pickle the black mushrooms in the jars, we will prepare all the necessary spices. For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in slightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve they let water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: there is more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week, they become usable. The brine should cover the mushrooms completely over the entire shelf life to prevent moldiness. And now the main secret of how to salt black mushrooms so that they are crispy: if the brine is small and it does not cover mushrooms, you should add chilled salted boiled water (take 50 g per 1 liter of water, i.e. 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boiled, the inner edge of the dishes are wiped with a napkin moistened with a solution of salt or vinegar.

A quick recipe for pickling black mushrooms with a hot method

Per 10 kg of raw mushrooms 400-500 g

• salt (2–2.5 cups)
• (garlic, parsley, horseradish, dill or celery stalks).

The peeled and washed mushrooms blanch: when placed on a sieve, pour plenty of boiling water on it, keep it steamed or drop it in boiling water for a short time so that the mushrooms become elastic. Then it is quickly cooled, filled with cold water or kept in a draft. Salt the same way as fresh mushrooms. This is a very quick recipe for pickling black mushrooms using the hot method: after 3-4 days, blanched mushrooms are suitable for consumption.

Hot salted black loaf recipe

This recipe for salting black loaf in a hot way is suitable for special connoisseurs of delicate taste. Many leaf mushrooms have a bitter, pungent, or unpleasant taste and smell. These deficiencies are eliminated if you soak the mushrooms in water for 2-3 days or boil well. Mushrooms are placed in a bowl and filled with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to refrigerator so that they do not acidify. Depending on the type of mushroom, the soaking time is from 1 to 3 days. Water is changed at least once a day. Mushrooms, dipped in boiling water and boil for 5 to 30 minutes. Water must be poured out after each boiling or scalding.After cooking the mushrooms, it is necessary to wipe the pan well with dry salt, wash thoroughly and wipe dry.

Hot salted black mushrooms recipe in Altai

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35–40 peas
• bay leaf - 10 sheets
• salt - 400 g

According to the recipe for pickling black mushrooms in a hot way, Altai mushrooms are sorted, cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. Then the mushrooms are discarded on a sieve and laid in a barrel, interbedding them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If the brine does not appear within 2 days, increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

Cold mushroom pickling recipe for the winter cold way

• 1 bucket of mushrooms
• 400 g salt
• onions to taste

According to this recipe, to pickle black mushrooms for the winter, wash the mushrooms, soak them for 2 days, changing the water every day. Put prepared mushrooms in a container in layers, sprinkling with salt and chopped onions. Press on top with oppression and hold in a cool place for 1.5–2 months.

Salting black mushrooms for winter with dill can be done according to the following recipe:

• 1 bucket of small loads
• 400 g salt
• dill to taste

Select small breasts, rinse thoroughly, but do not soak. Dry on wire racks. Put prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Soak in a cool place for 1–1.5 months. Soak mushrooms before use.

For salting black mushrooms in a cold way for the winter, you need to take the following ingredients:

• 10 kg
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut the legs. Soak the prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then throw the mushrooms in a colander, let the liquid drain. Lay the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top with a load. If no brine forms during the day, increase the load. After the mushrooms settle, add fresh to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready for use 20-25 days after laying the last batch.

Cold salted black bread recipe

This cold salting recipe for black mushrooms recommends taking 1 kg of mushrooms:

• 50 g of salt
• Bay leaf
• Dill seeds
• black pepper to taste

Soak the mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, pour fresh water, add salt, bay leaf and leave for another 3 days. Mushrooms to withstand the specified time in brine and lay in sterilized jars in layers, sprinkled with salt, dill seeds and pepper. Banks are closed with a lid and stored in a cellar or refrigerator. Mushrooms will be ready for use in 10 days.

Black mushrooms spicy

• 1 kg
• 50 g of salt
• garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another dish, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the mushrooms in brine. At the bottom of sterilized cans put garlic, cloves, pepper. Then put the cooled mushrooms. On top in each jar put dill, currant leaves, cherries and 1 tbsp. l salt. Pour mushrooms with brine and close the jars with lids. Store in a cellar or refrigerator. Mushrooms will be ready for use in 10 days.

Mushroom Assortment

• 10 kg of mushrooms
• 150 g of salt
• 150 g sugar

To clear mushrooms with dense pulp, wash and blanch in boiling water for 2-3 minutes. Fold into a colander, let the liquid drain. Lay the mushrooms in layers in a suitable dish, sprinkling with a mixture of salt and sugar.Pour in chilled boiled water and hold for 14–15 days at a temperature of 15–18 ° C. Add mushrooms from time to time so that the dishes are always full. Store in a cool place.

Black mushrooms with citric acid

• 10 kg of mushrooms
• 5 l of water
• 350 g salt
• 35 g citric acid

Blanch mushroom caps in salted boiling water for 2 minutes, put in a colander, cool. Put mushrooms in prepared dishes in layers, sprinkling with salt. For brine, bring the water to a boil, add salt and citric acid, cool. Pour mushrooms with brine, cover the jars with parchment paper and place in a cool place. Mushrooms will be ready for use in 20-30 days.

Black salting

You will need:

• breasts - 10 kg
• salt - 500 g

Blanched soaked in water, blanch in boiling water for 3 minutes. Then cool and cut into medium sized pieces. Lay the mushrooms in layers in a glass jar or barrel, add salt and spices, you do not need to add water, since the mushrooms themselves will give juice.

The leaves and roots of horseradish, laid in mushrooms, not only give them a spicy spiciness, but also reliably protect from deoxidation. Green sprigs of blackcurrant give the mushrooms an aroma. Cherry and oak leaves - delicious fragility and strength. Most mushrooms are best salted without onions. He quickly loses his aroma, easily acidifies. Chopping onions (you can also use green) is recommended only in salted saffron mushrooms and mushrooms, as well as in pickled mushrooms and mushrooms.

Salted mushrooms are supposed to be stored in a cold place and at the same time be careful that mold does not appear.

From time to time, the fabric and the circle with which they are covered should be washed in hot, slightly salted water. Store salted mushrooms at 2-10 ° C. At a higher temperature, they turn sour, soft, even mold, and you can’t eat them. For villagers and garden owners, the problem of storage of salted mushrooms is solved simply - a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in the winter they will freeze, and they will have to be thrown away.

Other cold salted black breast recipes (with video)

There are other recipes for the preparation of such conservation for the winter. Let's get acquainted with them.

Black garlic mushrooms

• 1 kg of mushrooms
• 100 g salt
• Garlic, dill, parsley, blackcurrant and cherry leaves, horseradish leaves, pepper to taste

Rinse mushrooms, dry, cut large ones into pieces. Finely chop the garlic and herbs. Put a few leaves of horseradish, blackcurrant and cherry on the bottom of the pan, then a layer of mushrooms with the caps up, sprinkle with chopped garlic and herbs. So lay all the mushrooms, sprinkling layers of salt and pepper. After filling the pan, put a flat plate on top and squeeze it with oppression. Put in a cool place for 2 weeks.

Salted breasts (old recipe)

Select small breasts, do not soak them, just wash them, let them dry on wire racks, then fold them into large jars, sprinkle with dill, sprinkle lightly with salt every two rows of buns, bend not put, but sprinkle more salt on top, cover with a cabbage leaf. Soak mushrooms before use.

Salted black mushrooms (method 1)

For 1 bucket of mushrooms, take 1.5 cups of salt. Soak the washed milk for 2 days in cold water, changing the water every day. Then lay in rows in a wooden dish of non-resinous wood, pouring salt. You can sprinkle them with chopped white onions.

Salted black mushrooms (method 2)

Do not wet the washed small breasts, just let them dry on the sieve after washing. Then lay in large jars, sprinkling with dill, and sprinkle lightly with salt every 2 rows of loaves. Sprinkle salt on top and cover with cabbage leaf. Oppression is not needed.

You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third. A brine should appear above the circle. If the brine does not appear within two days, increase the load. 30-40 days after salting, the mushrooms are ready for use.

Turshia (pickle) from black mushrooms

This dish is very tasty and appetizing.It is very important not to salt the mushrooms: salt should not be more than 5% salt. A higher salt concentration has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20% it stops completely. Mushroom tursia is prepared as follows. The peeled and washed mushrooms are blanched and placed in a suitable dish, each row sprinkled with salt and sugar - for 10 kg of mushrooms 150 g of salt and 150 g of sugar should be taken. Then fill with water. Fermentation lasts 14–15 days at a temperature of 15–18 ° C. During this period, the container with mushrooms should always be full. After fermentation, the mushrooms are stored in a cool place.

Watch the black salting in a cold way on the video, which shows the basic technology.

Salting mushrooms at home:

"Get in the back!"

Salty breasts, crackers and russules with garlic, horseradish, parsley root, dill, currant and cherry leaves

• 5 kg of buns, trawls and russula
• garlic, parsley and horseradish root, dill, currant and cherry leaves - to taste
• 200-250 g of salt

Dip the peeled and washed breasts, traps and russules in a colander for 5-8 minutes in boiling water, then quickly cool under a stream of cold water. Put the prepared mushrooms in a bowl and salt. Add chopped garlic, parsley and horseradish root, dill, currants and cherries. Mix everything thoroughly, cover and place in a cool place. Mushrooms are ready in 7-10 days.

"Grandmother's Solyushka to the Intercession Day"

Salty breasts, nigella, throttles and small houses with garlic, currant leaves, cherries and dill umbrellas

• mushrooms, chernushki, trawls, hollows, etc. mushrooms
• chopped garlic, currants, cherries, dill umbrellas and coarse salt - to taste

Mushrooms, nigella, threesomes, hollows, etc., peel the mushrooms from leaves, needles, lay a large pan and fill with cold water. Cook for at least 1 hour over medium heat, constantly removing foam. Willingness is determined by the fact that the mushrooms begin to settle to the bottom. Remove them with a colander and rinse thoroughly under running water. Lay the prepared mushrooms in layers in a container, sprinkling abundantly with coarse salt, chopped garlic, leaves of currant, cherry and dill umbrellas. Place a linen cloth or gauze on top, then a flat plate and set the weight. Place the container with prepared mushrooms in a cold place, checking the cleanliness of the rag from time to time. If it becomes slippery, rinse and reload under load. Mushrooms will be ready for Veil Day.

See some ways to pickle black mushrooms in a video that shows you all the steps to preparing for canning.