Hot and cold salting recipes of white mushrooms in jars

Proper salting of white mushrooms makes it possible to preserve mushrooms even in lean years. You can choose the right recipe for salting white mushrooms in a cold way on this page. However, the recipes for salting white mushrooms in a hot way are also presented in a wide variety, with various layouts of spices and ingredients.

Among this magnificence, you can choose options for your home creativity with unique tastes. It is worth mentioning that salting of white breasts in a hot way for the winter is the safest in terms of preventing infectious intestinal diseases. Read how salting of white breasts is carried out in a hot way in cans for long-term storage, on this page. A huge amount of information has been collected on how to make pickling white mushrooms for the winter a simple and enjoyable task, allowing you to prepare a healthy and tasty product for your family.

Salting white mushrooms at home

Usually lamellar mushrooms go to salting, but sometimes tubular mushrooms are also salted. For pickling white mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference being that they are thoroughly washed. So that the washed mushrooms do not blacken, they are dipped in pre-prepared pure salted water. White breasts are soaked for 3-5 days. Soaking water is slightly salted so that the mushrooms do not sour. It is changed 2-3 times a day. Soaked mushrooms are kept in a cold place. Salting dishes are pre-treated: glass and enameled (without damaging the enamel) are calcined, the barrels are steamed and scraped, then washed with cold water.

How to salt white mushrooms at home (recipe with video)

There are several ways to salt white mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms are not subject to long-term storage due to the large percentage of water that they contain. A few days after harvesting, the mushrooms fade, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should be used only for several hours after collection for consumption after suitable heat treatment or their processing into resistant foods, i.e.canning.

A correctly selected recipe for how to salt a white lump will allow you to keep this forest gift longer. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When mushrooms are dried, up to 76% of the available water is removed from them. The remaining moisture for the development of microorganisms is not enough, which leads to their death.

Before you properly salt the white mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the sugars pass into lactic acid. The latter, along with table salt, is a preservative.

See how to salt white breasts in the video, where the whole process is shown in detail.

Recipes how to salt white milk in a cold way

Before salting the white breast in the cold way, put dill umbrellas, a currant leaf and a horseradish leaf on the bottom of the cooked dishes, lay a dense layer of mushrooms with their caps down from 5 to 8 cm, pour evenly with salt and spices, then lay the next layer of mushrooms. When the dishes are full, the mushrooms are covered with a clean linen cloth, then the lid entering the dishes and put on top of oppression. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dishes, and so on until it is full.

For cold salting, breasts are suitable, white loads. You can salt them both separately and with a mixture. Before pickling white mushrooms according to the cold preservation recipe, mushrooms should be sorted, cleaned of garbage, pour clean water and left for 1-3 hours so that adhering particles of garbage and dirt are wet. Then the mushroom caps should be washed off the adhering dirt and thoroughly rinsed in clean water. Before laying mushrooms on the bottom of the container, pour a layer of salt. Leaves of blackcurrant, cherry and oak, leaves and horseradish root, dill stems are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut at a distance of 0.5 cm from the cap. Stack mushrooms tightly, with their caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).

The recipe for how to salt white mushrooms in the cold

We continue to study the recipe for how to salt white mushrooms in a cold way further, after preliminary preparation of the raw material. So, before salting the white mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted and washed with running water. It is time for the magic of the pickling process itself.

1. Take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5–2 tbsp. salt on a bucket of mushrooms.
2. From above, you need to cover the mushrooms with a layer of leaves of currant, horseradish, cherry, dill, to protect them from mold, which can appear on the surface of the brine.
3. Then they cover the mushrooms with a wooden circle, put a load on it and cover the container with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, calcareous and dolomite stones, metal rusting objects.

If there is no suitable stone, you can take an enameled pan with intact enamel and fill it with something heavy. The severity of oppression should be selected so as to squeeze the mushrooms and squeeze out the air from them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole process of salting takes 1.5–2 months, then the mushrooms can be used as food. The temperature in the room during salting of mushrooms should not exceed 6–8 ° C, otherwise they can become sour or moldy, but also should not fall below 0 ° C, because at low temperatures, salting is slower. If the mushrooms freeze, they blacken and become tasteless.

It is best to store ready-to-eat mushrooms at a temperature of 0–4 ° C. The brine should completely cover the mushrooms. If there is little brine or for some reason it has leaked out, you need to fill the mushrooms with a 10% solution of salt in boiled water. In the case of mold, remove it from the container walls with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle in this solution and bend it. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, trimmed legs, then remove the oppression and the upper layer of leaves, lay the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.

The recipe for salting white bread in a cold way at home

In order to carry out the salting of ceps at home, you need to prepare the following ingredients:

• 1 kg of mushrooms
• 25 g of dill seeds
• 40 g of salt

Recipes for pickling white mushrooms for the winter in banks

Each locality has its own recipe for salting white mushrooms for the winter, some of them deserve our attention.

Cold salting of white breasts in Belarusian: Before salting (and they are salted raw), the mushrooms must be soaked in cold water, changing it several times: breast, load - 2 days.

In Vyatka pickling white mushrooms for the winter in banks is distinguished by a preliminary stage: the mushrooms are soaked for 5 days.

In Moscow: breasts, preloads are soaked in slightly brackish water for 3 days.

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.

In Oryol: just don’t salt the mushrooms raw! Be sure to boil it first. They become more fragrant, and more tender, and easier for the stomach.

How to salt white mushrooms hot

And now it is time to learn about how to salt white mushrooms in a hot way, because with this option of preservation, shelf life is significantly prolonged.

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 leaves of black currant
• 20 g of dill
• 10 g parsley
• 1–2 cloves of garlic
• black pepper peas to taste
• 30 g of salt

For brine:

• 3 l of water
• 150 g of salt

Wash the mushrooms in several waters and remove any debris. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, pouring salt and shifting leaves of currants, bay leaf, dill and parsley, garlic and adding peppercorns. Close the jar with a capron lid and put it in a cold place. After 30–35 days, the mushrooms will be ready for use.

How to salt white mushrooms in a hot way so that they are crispy

In general, it was described above how to salt white mushrooms in a hot way. And now we will share the secret of how to salt the mushrooms so that they are white and crispy and stored in the winter2 for as long as possible.

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. If the brine is small and it does not cover the mushrooms, you should add chilled salted boiled water (50 g are taken 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.

Hot White Salted Recipe

The ingredients for this hot salted white breast recipe are the following products:

• 1 kg
• 5 bay leaves
• 3 cloves of garlic
• 15 g of dill seeds
• 5–6 peas of black pepper
• 60 g salt

Dip the prepared, soaked and peeled breasts for 5 minutes in boiling salted water with citric acid (20 g of salt and 1/2 teaspoon of citric acid in 1 liter of water). Remove the mushrooms with a slotted spoon, put in an enameled container and allow to cool. At the bottom of the jar prepared for pickling, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, pour salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

How to salt white mushrooms for the winter

Before salting a white lump for the winter according to this recipe, you need to take the following layout products:

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

And now about how to properly salt white mushrooms for the winter, for this, the mushrooms collected in dry weather are cleaned by removing all damaged parts, then the mushrooms with more delicate pulp are quickly washed with cold water, the bitter mushrooms are soaked for several hours or the whole night. Allow to drain water and layers, pouring each layer with salt, stack in large jars or barrel. The bottom is covered with salt, laid mushrooms (with caps down) with a layer of 5-6 cm and again sprinkled with salt. Sprinkle the top layer with more saturated salt, cover with a clean napkin, put a wooden circle with oppression on it. In a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms, previously salted in another small bowl. The resulting brine is not poured, but is used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces. Mushrooms so salted in this way are salted out and become usable after one or two months.

Recipes: how to salt white mushrooms in banks at home

It’s very difficult to choose a suitable recipe for how to salt white mushrooms, as each family has its own taste preferences. Before you pickle white mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation on the next page.

Dry salting of white mushrooms

Prepared mushrooms - 10 kg; salt - 500 g.

Peel and disassemble 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, you can add fresh tribes, pouring them with salt until the dishes are full and the subsidence stops.Mushrooms are ready to eat after 35 days.

Salting Blanched White Cheese

For 10 kg of raw mushrooms, 400–500 g of 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 dip 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. After 3-4 days, blanched mushrooms are suitable for consumption.

Salted soaked and boiled mushrooms

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. Soaking time from 1 to 3 days. Water is changed at least once a day.

Sometimes soaking is best replaced by scalding.

Mushrooms with persistent unpleasant taste and smell must be boiled. 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, wipe the pan well with dry salt, wash thoroughly and wipe dry.

Salting of white mounds and podgruzdy 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

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.

White breasts piquant

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

Before salting the white mushrooms at home according to this recipe, soak the mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the buns in brine and lay them in sterilized jars in layers, sprinkling 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.

Spicy breasts

• 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.

Mushrooms with onions

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

Wash the breasts, 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.

Small dumplings

• 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.

Horseradish Mushrooms

• 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.

Salted breasts

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

Soak the purified mushrooms for 24 hours 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 a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in brine.

White mushrooms of hot salted Oryol

• 1 kg of mushrooms
• 2 tbsp. tablespoons of salt
• 5 peas of allspice
• 7 peas of black pepper
• ground red pepper
• 20 g of dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in slightly salted water for 5–8 minutes. Discard in a colander and cool. Lay in containers in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.

Salted Blanched White Mushrooms

• 10 kg of mushrooms
• 400–500 g of salt (2–2.5 cups)
• garlic
• parsley
• horseradish leaves
• stalks of dill or celery

Blanched peeled and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water on it, keep for a couple or for a short time lower it in boiling water so that the mushrooms become elastic, not fragile. Then quickly cool, pour cold water. Tilt in a colander, drain to water. Transfer to prepared containers in layers, pouring each layer with salt and transferring garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, blanched mushrooms are salted and suitable for consumption. In this way, it is good to salt the russula, annular caps, rowing.

White breasts sterilized in brine

• fresh dense mushrooms
• lemon acid
• salt

Rinse the cleaned mushrooms, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and lay out well-dried in cans to a height of 1.5 cm below the edge. Pour with brine (per 1 liter of water, 1 tbsp.spoon of salt without top), cover with lids and sterilize at a temperature of 100 ° C for 90–95 minutes. At the end of the sterilization, immediately cool the jars. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45-50 minutes at 100 ° C).