Mushroom pickles recipes

You can diversify the table with mushroom delicacies at any time of the year. Using the salting process, you can prepare surprisingly delicious and nutritious canned food. All available methods of salting are described on this page. These are the most acceptable and tested in practice recipes for salting breasts, which guarantee high-quality and safe products. For pickling mushrooms, you can use a variety of containers: glass jars, enameled wide pots, oak barrels, etc. Salting of breasts at home should be in compliance with the specified technology in order to eliminate the risk of infection with botulism.

Salted boiled milk

For 1 kg of mushrooms - 2 tbsp. l salt, 1 bay leaf, 3 peas of black pepper, 3 pcs. cloves, 5 g of dill, 2 leaves of black currant.

To pickle boiled mushrooms, peel, sort, mushrooms. Rinse the prepared mushrooms with cold water. Pour 1/2 tbsp into the pan. water (per 1 kg of mushrooms), put salt and put on fire. When the water boils, put the mushrooms, then carefully remove the foam, then put the pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling. Mushrooms are ready when they begin to settle to the bottom, and the brine becomes transparent. Gently boil the boiled mushrooms in a wide dish so that they cool quickly. Transfer cooled mushrooms with brine to barrels or cans and close. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40–45 days.

Basic mushroom pickling recipe

Following the basic recipe for pickling mushrooms of mushrooms, take 1 kg of mushrooms - 50 g of salt

Mushrooms should be put in cold water for 5-6 hours.

Put the prepared mushrooms in rows in barrels or glass jars and sprinkle with salt. After salting, cover the mushrooms with a wooden circle freely entering the barrel or jar, and put a load on it. When the mushrooms settle, add new ones to fill the dishes. After filling the dishes, after about 5-6 days, check if the mushrooms have a pickle. If there is not enough brine, it is necessary to increase the load. Before the mushrooms are ready, 1–1.5 months should pass.

For 1 kg of mushrooms - 50 g of salt

Another way to pickle mushrooms

We propose to consider another way of pickling mushrooms of breasts, which will be ready for use after 30 days.

10 kg of mushrooms, 500 g of salt, 35–40 peas of black pepper, peas, black pepper, bay leaf, cloves.

Mushrooms are washed many times with cold water. Pour water into the pan at the rate of 1 tbsp. per 1 kg of mushrooms, put salt and after boiling - mushrooms. During cooking, stirring, add spices and remove the foam. If the mushrooms are chopped large, they need to be cooked a little more than 30 minutes, if finely - 15-20 minutes.Ready mushrooms sink to the bottom of the pan. After cooling, we put the mushrooms in a barrel, sprinkling with spices, and close the circle with light oppression.

You can taste salted mushrooms no earlier than in a month.

Tasty recipe for salting

In order to try in practice this delicious recipe for salting lumps, you should take: 10 kg of mushrooms, 400 g of salt, allspice, bay leaf, dill, garlic.

Pour all the mushrooms with cold water and put for a day in a cold place. Then we drain the water, rinse the prepared mushrooms with clean water and lay out in a tub in layers, pouring each layer with salt and spices. Mushrooms are also kept under oppression. Mushrooms can be eaten after 1.5 months.

Salting mushrooms mushrooms at home

1 kg of mushrooms, 40–45 g of salt.

Salting mushrooms of mushrooms at home should begin by pre-soaking them in cold salted water (980 ml of water, 20 g of salt) for 1-2 days in a cool room, changing the water at least twice a day. Place a layer of salt at the bottom of the container (barrels, pots, jars), then mushrooms with their caps down, not more than 6 cm thick. Sprinkle each layer of mushrooms with salt and spices. After filling the container, cover the top layer with a cloth, put a wooden circle, and oppress it (well-washed granite stone). A few days later, the mushrooms will settle. Fill the vacant volume with fresh mushrooms. After the second filling, withstand 5-6 days and check if there is enough brine in the mushrooms. If it is not enough, the load should be increased. Soak the mushrooms until the bitterness disappears completely.

Homemade salting recipe

1 kg of boiled mushrooms, 45-50 g of salt, spices to taste.

According to this recipe for pickling breasts at home, the prepared mushrooms should be soaked for 24 hours in cold salted water (970 ml of water, 30 g of salt), changing it twice. Then rinse the mushrooms, boil for 5 minutes, recline in a colander, cool. When laying in containers, sprinkle with salt. Lay currant and spices on the bottom of the container and on top of the mushrooms.

Salting in a jar

To pickles of milk in jars, the selected mushrooms must be soaked for 2 to 3 days in cold water, changing it many times to remove milky juice. At this time, the mushrooms should be stored only in a cold room, since in the heat they can ferment and sour. Lay the soaked mushrooms to the edges in prepared jars with their legs up, pour with salt at the rate of 3-4% by weight of mushrooms, i.e. 10 kg. mushrooms 300 - 400 g of salt.

Spices and seasonings: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves and put on the bottom of the jar, top, and also shift the mushrooms in the middle.

On top you need to put a wooden circle and cargo. As the mushrooms settle in the jar, you can stack a new portion of them, pouring them with salt, and so on until the container is full. After this, the mushrooms must be taken out to a cold place.

How to deliciously pickle mushrooms in a barrel

There are many ways to taste salted mushrooms tasty, and packaging in this process plays the role of the first violin. For example, in an oak barrel, mushrooms always turn out juicy, crunchy and fragrant. Wash the mushrooms thoroughly and soak them in cold, preferably running water. The time for soaking the breasts is 2-3 days.

In clean, scalded barrels, at the bottom, put salt and spices, and then put mushrooms in rows, with their caps down, pouring salt and spices.

Close the filled barrel with a circle of oppression. After 2-3 days, when the mushrooms give juice and settle, put the spices aside, and add the barrel to a new batch of mushrooms in the same order until it is full. Drain the excess brine, but the top layer of mushrooms should be under the brine.

How to salt salted mushrooms correctly and tasty

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

Well, now the instruction on how to properly and tasty pickle the mushrooms: it is described in detail what needs to be done for this. To clean mushrooms collected in dry weather, rinse all damaged parts.Allow to drain with water and layers, pouring each layer with salt, put in large jars or a barrel. Fill the bottom with salt, put the mushrooms (with the caps down) with a layer of 5-6 cm and again sprinkle with salt. Sprinkle the top layer with more saturated salt, cover with a clean napkin, and 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. Do not pour out the resulting brine, but use it 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.

Jar of pickles in jars

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

This recipe for pickling mushrooms in mushrooms in jars allows you to use them for food after a week. Boil clean and washed mushrooms in slightly salted water. Chill in cold water. On a sieve to drain water. Then put the mushrooms in a jar, mixing with salt, cover with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to 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 put on the bottom of the dishes or mix with mushrooms. After a week, the mushrooms will be 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.

Step by step salting

For 10 kg of raw mushrooms, 400–500 g of salt (2–2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

Consider step-by-step salting of breasts so that even inexperienced housewives can cook this amazing nutritious snack. Blanched the peeled and washed breasts: place 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 quickly cool, pour cold water or keep in a draft.

At the bottom of the barrel, put the mushrooms with their caps down and mix with salt and all the spices. Cover with a towel, and put a lid on it with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. After 7 days, blanched mushrooms are suitable for consumption.

How to salt salads quickly and tasty

Do you know how to salt the breasts quickly and easily using only the simplest ingredients for this? The secret is very simple. Soak the mushrooms for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Rinse the mushrooms and boil for 5 minutes. After cooking, allow the mushrooms to 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.

Pickling mushrooms mushrooms in jars

To pickle mushrooms of mushrooms in jars, take: 1 kg of boiled mushrooms, 50 g of salt, spices to taste.

1. Soak the mushrooms cleaned 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 banks 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.

7 recipes: “How to taste salted mushrooms in jars”

We offer 7 more recipes, “How to Deliciously Pickle the Mushrooms in Jars”: they all differ in simple use at home.

First recipe.

1 kg of mushrooms, 200 g of salt, garlic, parsley, horseradish, stalks of dill or celery.

Blanched peeled and washed mushrooms: place on a sieve, pour plenty of boiling water on it, keep for a couple or drop it in boiling water for a short time so that the mushrooms become elastic, not fragile. Then quickly cool, pour cold water or keep in a draft. At the bottom of the cans put salt, seasoning and mushrooms upside down. Cover with gauze, cover with oppression on it. Already after 3-4 days, blanched mushrooms are salted and suitable for consumption.

The second recipe.

Ingredients:

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

Cooking method. Dip the prepared, soaked and peeled breasts for 5 minutes in boiling salted water with citric acid (20 g of salt and ½ 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.

The third recipe.1 kg of mushrooms, 25 g of dill seeds, 40 g of salt.

Cooking method. Soak the buns 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, the water must be changed four to five 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.

The fourth recipe.

At the bottom of the dishes put spices - blackcurrant leaves or bay leaf, garlic, dill, horseradish leaf, and, if desired, allspice, cloves, etc. On the spices, place the mushrooms with their legs up in layers of 5-8 cm, each of which sprinkled with salt.

From above, cover the mushrooms with a clean linen cloth, and then with a freely entering cover (wooden circle, enameled cover with the handle down, etc.), on which to put oppression - 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 crumbling stones.

After 2-3 days, drain the excess brine that appears and add a new portion of mushrooms. Repeat this operation 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, it will bend to increase. Store salted mushrooms in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.

The fifth recipe.For 1 kg of prepared mushrooms spend:

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

Boil the mushrooms for about 5-10 minutes. Mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. The boiled mushrooms are carefully placed in a wide dish so that they cool quickly, and then, together with brine, into barrels or jars and cover. The brine should be no more than 1/5 of the mass of mushrooms.

Mushrooms are ready to eat, ready in 40–45 days.

Sixth recipe.

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. Thus, the milk mushrooms will be ready in 40 days.

Seventh recipe.

10 kg of mushrooms, 400 g of salt, 35 g of dill (greens), 18 g of horseradish (root), 40 g of 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.

Mushroom pickling recipe “Shaggy breasts”

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

This recipe for pickling mushrooms called “shaggy breasts” is distinguished by the original appearance of the finished dish. We advise you to try.

How to taste salted mushrooms

Mushrooms soak in salted water for 3 days.

Boil for 5 minutes. Put the soaked and boiled mushrooms into the dishes with the caps hayed down, pouring each layer with salt and spices.

The layer of laid mushrooms should not be thicker than 6 cm.

See how delicious it is to salt the mushrooms in the video, which shows step by step the whole technology of canning this product at home.