Hot and cold salting for winter

Winter salting is a favorite way of preserving mushrooms in many households. It is always preferable to salting the breasts for the winter in a hot way, since during the heat treatment most of the pathogenic bacterial microflora is destroyed. But in terms of taste, salting the breasts in a cold way for the winter has outstanding competitive advantages due to the presence of a fortress and a crunch. This page describes all the procurement methods. You can choose a recipe for pickling mushrooms for the winter in accordance with the taste preferences of all family members. And you can diversify the options for traditional blanks with new cooking options. Presents recipes for pickling mushrooms for the winter with photos that allow you to imagine how the final result will look.

Cold salting recipe for the winter in a cold way (with video)

Before salting the mushrooms of the mushrooms for the winter, put spices on the bottom of the dishes - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaf, and, if desired, allspice, cloves, etc. On the spices, put the mushrooms with their legs up in layers of 5– 8 cm, each of which is sprinkled with salt. According to this recipe, salting the mushrooms for the winter in a cold way at home take 3% of the salt by weight of the mushrooms. 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms are also added. The mushrooms are covered with a clean linen cloth, and then with a freely entering cover (wooden circle, enameled cover with the handle down, etc.), on which oppression is placed - a stone that has been previously cleaned and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze.

For oppression, you can not use metal objects, bricks, limestone and easily falling apart stones.

After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the sedimentation of the fungi ceases and the containers are filled to the maximum. If after 3-4 days a pickle does not appear above the mushrooms, the oppression is increased.

Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin. Cold salting can be done in a slightly different way: on the spices, place the mushrooms with their hats up (and not down) in a thickness of 8-10 cm (and not 5-8), sprinkle it with salt, then put spices again, and on them - mushrooms and salt. So fill the entire container in layers. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering it, and oppression is placed on top.

When the mushrooms settle slightly, compact, fill the container with fresh mushrooms, seal it tightly and put it into the glacier, where it is shaken, rocked or rolled every week (for example, barrels) to evenly distribute the brine.They are especially careful that the container does not leak, and the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine blacken, mold, and from freezing become flabby, tasteless and quickly deteriorate.

When salting in a cold way, breasts can be eaten in 30–40 days.

Watch how the salting of the breasts is carried out in a cold way for the winter on a video where all the steps are illustrated.

Hot salting recipes for the winter in a hot way (with video)

Hot salting recipes for winter are used when harvesting these mushrooms for the future. According to the recipes for pickling mushrooms for the winter, the breasts, cleaned of litter, soaked (in the presence of bitter milky juice), washed are divided into legs (they are salted separately) and hats. Large hats, if they are salted together with small ones, are cut into 2-3 parts. Then, water is poured into the enameled dishes (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, the mushrooms are lowered into it and boiled them, gently stirring to avoid burning. In the process of boiling, foam is carefully removed from the mushrooms with a slotted spoon, and then seasonings are put. For 1 kg of prepared mushrooms spend:

• 2 tablespoons of salt
• 2-3 bay leaves
• 2-3 blackcurrant leaves
• 4–5 cherry leaves
• 3 peas of black pepper
• 3 buds of cloves
• 5 g of dill.

Watch how the salting of the breasts goes hot in the winter on a video where all the steps are shown.

Salting of mushrooms at home for the winter

Ingredients for salting at home for the winter are products such as:

• 1 bucket of mushrooms
• 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.

Recipes for pickling mushrooms mushrooms for the winter in banks

Do not wet the washed small breasts, just let them dry on the sieve after washing. Then, according to the recipe for pickling the mushrooms for the winter, put them in jars in large containers, sprinkling with dill, and sprinkle lightly with salt every 2 rows of mushrooms. Sprinkle salt on top and cover with cabbage leaf. Oppression is not needed.

Salt pickling in jars for the winter in the Altai gives an unusual taste.

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g of dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35–40 peas of allspice
• 10 bay leaves.

Mushrooms are sorted and cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and laid in a barrel, interbedded with spices and salt. Mushrooms are covered with a napkin, put a pressure circle and a load. 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.

Boiled pickling mushrooms in jars for the winter in a boiled form.

Ingredients:

• 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. 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 salt solution

Step-by-step recipe for hot pickles for winter

Ingredients for the hot salting of breasts for the winter are products such as:

• 10 kg raw mushrooms
• 400–500 g of salt (2–2.5 cups)
• Garlic
• Parsley
• Horseradish
• dill or celery stalks

A step-by-step recipe for salting the breasts for the winter includes the following steps: peeled and washed mushrooms blanch: placed on a sieve, abundantly watered with boiling water, kept for a couple or dipped 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.

Salting of soaked and boiled milk

Many 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.

Cold way to pickle dill for winter

Ingredients:

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

Soak the gruel for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid in 1 liter of water). In the process of soaking, water must be changed 4–5 times. At the bottom of the jar, pour a layer of salt, then put the prepared mushrooms with their heads down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, put a circle with the load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, from above it will be possible to report new mushrooms, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is little brine in the bank, then oppression will need to be increased. Mushrooms should be stored in a cool place, after 1-1.5 months they will be ready for use.

Hot salting of dry breasts for the winter

The following ingredients are needed for salting dry breasts hot for the winter:

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

Before salting dry breasts for the winter, prepare, soaked and peeled mushrooms 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.

Winter salting recipes

The following are also suggested recipes for salting bread for the winter using various layouts of products.

Mushrooms with onions

Ingredients:

• 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

Ingredients:

• 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

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.

Gruffies are naughty

Ingredients:

• 1 kg
• 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 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

Ingredients:

• 1 kg
• 50 g of salt
• Garlic
• Dill
• currant leaves and cherries
• Bay leaf
• Clove
• 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.

Watch the process of salt picking for the winter on the video, where all the steps are illustrated.