Mushroom pickling: winter recipe recipes

There are three main ways to pickle mushrooms: hot, cold, and dry.

For the first, fruiting bodies are pre-boiled or boiled in boiling water.

The second method involves soaking the mushrooms in cold salt water.

The third method is suitable exclusively for mushrooms, in which their own moisture is enough to form a brine.

The simplest options for how to salt mushrooms for preparing blanks for the winter are described in this selection of recipes.

Cold pickling mushrooms

Salty whites with dill and spices.

Ingredients:

• Mushrooms
• salt,
• spice,
• Dill seeds

Cooking method:

1. To salt the mushrooms in a cold way according to this simple recipe, they need to be cleaned of garbage, cut large whites, leave small ones whole.
2. Soak in cold water for a day, changing the water three times.
3. Then strain the mushrooms and put in a bowl for salting, alternating with blackcurrant leaves, pouring salt, dill seeds and spices.
4. Salt requires 50-60 g per kilogram of mushrooms.
5. Cover the dishes with a cloth, put a circle, put the load, take out in the cold.
6. Make sure that the mushrooms are completely covered with brine all the time. If it is not enough, pour in salted water.
7. Avoid mold, which indicates a low concentration of brine or a too high storage temperature.
8. If mold appears, change the fabric to a clean one, and rinse the circle and load with hot water. Mushrooms will be ready in 3-4 weeks.

Salty pigs.

Ingredients:

• Mushrooms
• salt,
• lemon acid,
• blackcurrant leaf
• dill stalks and umbrellas,
• spice,
• garlic as desired.

Cooking method:

Mushrooms salted with horseradish root and dill

Ingredients:

• 10 kg
• 400 g of salt
• 100 g of dry stalks of dill,
• 2-3 sheets of horseradish,
• 10 tbsp. tablespoons chopped horseradish root,
• 10 pieces. bay leaf
• 1 tbsp. a spoonful of black or allspice peas.

Cooking method:

1. To salt the mushrooms as the correct technology suggests, you need to soak the mushrooms for 2-3 days.
2. Then lay the soaked fruit bodies in a dish for salting in layers, alternating with dill stems and horseradish leaves, pouring with chopped horseradish root, bay leaf, pepper and salt.
3. Cover the dishes with a circle and place the load.
4. When pickling mushrooms at home, you need to make sure that the breasts are completely covered with brine.
5. Otherwise, increase the load.

Mushrooms will be ready in 35 days.

Black Mushrooms Salted with Garlic

Ingredients:

• 10 kg of mushrooms,
• 700 g of salt
• 5 heads of garlic,
• 100 g of black currant leaves,
• 50 g of cherry leaves,
• 2-4 horseradish leaves
• 15-20 pcs. bay leaf
• 2-3 tbsp. tablespoons black and allspice peas.

Cooking method:

1. For this recipe for pickling mushrooms, the breasts must be cleaned, poured with cold water for 10-5 hours, drained.
2. In a bowl for salting put horseradish leaves, currants and cherries, mushrooms on them, salting and sprinkling peas with peppers, chopped bay leaf and chopped garlic. Again, a sheet of horseradish.
3. To salt the mushrooms in this way, you need to cover the dishes with a cloth, put a circle and put the load. Leave for 2 days at room temperature.
4. During this time, the mushrooms should give juice and completely covered with brine. If there is little brine, it is necessary to add salted water or increase the load.
5. Keep mushrooms in the cold, occasionally rinsing the fabric and washing the load.

Mushrooms will be ready in 40 days.

White mushrooms, salted in a jar.

Ingredients:

• 1 kg of mushrooms
• 1 dill umbrella
• 3-4 cloves of garlic,
• 2 tbsp. tablespoons of salt
• 10 peas of black pepper,
• 5-10 leaves of black currant.

Cooking method:

1. To salt the mushrooms for the winter according to this recipe, the breasts must be cleaned, filled with cold water, soaked for a day, changing the water 2 times.
2. Then strain and cook in boiling water for 5 minutes.
3. Chop dill, chop garlic into slices.
4. At the bottom of the can, put half the leaves of black currant, sprinkle with salt.
5. Then put the breasts tightly, adding salt and sprinkling with dill, pepper and garlic.
6. After filling the jar, put the rest of the currant leaves on top and pour in the water in which the breasts were boiled.
7. Close the jar with a plastic lid, cool and refrigerate.

Mushrooms will be ready in 1 - 1.5 months.

How to salt mushrooms hot

Ginger, salted hot.

Ingredients:

• 5 kg of mushrooms,
• 5 l of water
• 1 cup salt
• 2 teaspoons of 70% vinegar essence
• blackcurrant and cherry leaf
• spices to taste.

Cooking method:

1. Before salting the mushrooms in a hot way, mushrooms should be cleaned of debris and rinsed.
2. Then blanch for 2-3 minutes in boiling water with the addition of vinegar and strain.
3. Then put the leaves of cherry and currant in the bowl, then the mushrooms, pouring them with salt and spices.
4. Make the leaves again with the top layer, cover the dishes with a cloth, put a circle, put oppression. Mushrooms will be ready in a month.

Spicy mushrooms.

Ingredients:

• 1 kg of mushrooms,
• 20 worms of black currant,
• 2-3 pcs. bay leaf
• 4-5 peas of allspice,
• 40 g of salt.

Cooking method:

For homemade salting, mushrooms need to be cleaned, poured twice with boiling water on a sieve or in a colander, cooled in running water and put in plates with the plates up. At the bottom of the dishes and top put a sheet of black currant and bay leaf, peppercorns.

Pour mushrooms with salt, cover with a circle, put oppression. Store in the cold.

Hot boletus boletus.

Ingredients:

• Mushrooms
• salt,
• dill,
• currant leaf
• black pepper peas,
• cloves
• Bay leaf.

Cooking method:

Before salting the mushrooms at home in a hot way, you need to cook the brine at the rate of: for every 0.5 l of water - 2 tbsp. tablespoons of salt, 3-5 peas of pepper, 1-2 buds of cloves, 0.5 teaspoon of dill seeds, 1 bay leaf, 5-10 leaves of black currant. This amount of marinade is calculated per 1 kg of mushrooms.

Peel the mushrooms, if necessary, cut, dip in boiling marinade and cook for 20-25 minutes after boiling. Hot mushrooms immediately pack in prepared jars.

Wisps salted with garlic and spicy leaves.

Ingredients:

• The flakes
• salt,
• garlic,
• dill umbrellas
• allspice peas,
• Bay leaf,
• vegetable oil,
• onion face
• leaves of black currant and cherry.

Cooking method:

1. To pickle mushrooms for the winter, the traps should be cleaned of debris and soaked for 2 days in cold water, changing it after 12 hours.
2. Then boil the mushrooms in salted and slightly acidified water for 10 minutes.Drain the broth, pour in fresh water, put 1-2 onions and cook for another 30 minutes, periodically removing the foam. Then remove the onion, strain the broth in the dishes, mix the mushrooms with salt.
3. For each kilogram of boiled mushrooms, 1 - 1.5 tbsp will be required. tablespoons of salt, 2-3 leaves of cherry, the same amount of blackcurrant leaves, 2-3 cloves of garlic, 1-2 dill umbrellas, 3-5 peas of allspice.
4. Scald the leaves and dill with boiling water, cut the garlic into slices.
5. Put hot mushrooms in sterilized jars with the addition of the remaining ingredients in two-thirds of the volume and pour over the boiled broth again. Pour 1-2 tbsp into each jar. tablespoons of vegetable oil, cover the jars with a cloth and leave to cool.
6. Then tie the jars with parchment or close them with plastic lids and store in the cold.

Dry pickling of mushrooms

Ginger, salted in a dry way.

Ingredients:

• Saffron milk
• salt,
• currant and cherry leaf
• black pepper peas optional.

Cooking method:

To salt the mushrooms in a dry way according to this recipe, only juicy elastic mushrooms will do. They should have enough of their own liquid to form a brine. In such mushrooms do not put spicy herbs and garlic, so as not to interrupt the original taste of mushrooms. In extreme cases, along with the leaves you can put several dill umbrellas.

Before salting mushrooms for the winter in a salty way, they need to be cleaned of garbage. In a container for pickling, put a sheet of currants and cherries, and on them mushrooms with their hats down. Salt each layer of camelina, taking 40-50 g of salt for every kilogram of mushrooms. Peppercorns are added at will and in small quantities.

Cover the mushrooms with a cloth, put a circle on it and put the load. The oppression should be sufficient for the mushrooms to give juice. When the mushrooms begin to settle, new servings of saffron milk can be added to the container, also pouring salt. Cover the filled dishes with leaves of cherry and currant, put the load and store mushrooms in the cold. They will be ready in 1.5 months.

You can see how mushrooms are salted in these photos: