How to pickle mushrooms cold. Hot cooking method

Salted mushrooms are not only a ready-made tasty snack. Then you can and should fry them, cook mushroom soups, and stew them.
When salting, just like when salting, it is necessary to follow certain rules for processing and preparing mushrooms for harvesting.

First of all, the mushrooms need to be sorted and sorted into varieties (it is better to salt them separately, with some exceptions). Next, the mushrooms need to be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves must be placed in a cool place. Then the mushrooms are cut (for lamellar mushrooms, it is important to cut off the stems). You can salt it different ways– dry salting, hot ambassador and cold ambassador.

Salting milk mushrooms

Mushrooms are salted in two main ways - cold and hot.

Salting milk mushrooms in a cold way means pickling raw mushrooms. The mushrooms must be soaked, changing the water periodically (a couple of hours). White and black caps don’t need to be soaked - they have no bitterness.

Sprinkle salt on the bottom of the dish, lay out leaves of cherries, currants, horseradish, and dill stems. Mushrooms are placed in layers with their caps down. Sprinkle the mushrooms every five to ten centimeters with salt and spices, and also add garlic and pepper. Cherry, currant and dill leaves are placed on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.

The mushrooms are pressed on top with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of +5-6. If stored at sub-zero temperatures, the taste will deteriorate. If there are only a few milk mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.

Hot salting of milk mushrooms

Gained particular popularity hot way. Many types of mushrooms can be salted using a hot method - milk mushrooms, mushrooms, saffron milk caps, and some varieties of russula.

So, hot pickling of milk mushrooms is done like this. IN in this case The milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, boil the mushrooms (no more than half an hour), then get rid of the liquid, allowing the water to drain.

Salting milk mushrooms using the hot method also requires less blanching (heat treatment) time. To get rid of the milky juice, place the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are only a few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cooled.

Mushrooms are placed in jars, pans or other containers for pickling, sprinkled with salt, herbs, seasonings (dill, tarragon, aromatic onions and (or) garlic, horseradish are added. If desired, you can add celery, cherry, currant and oak leaves. Store salted milk mushrooms V cool place. You can start enjoying them in just one to two weeks.

Mushroom picking occurs in the summer-autumn season. Previously used for pickling wooden barrels and used the cold salting method as the most unpretentious.

Salting using the cold method at home is still practiced now, although in smaller containers and then placed in jars for storing mushrooms such as russula, milk mushrooms, volunsha, saffron milk caps, svinushki and others.

Preparatory stage

All technological process preparation consists of certain stages. Let's look at them in more detail:

1. Go through the collected “forest gifts”. Remove rotten and soft parts, twigs, and other unedible parts.
2. Soaking occurs in cold liquid for several days. Moreover, it is necessary to regularly change the water. For forest fruits with a bitter aftertaste, salted and acidified liquid is used. Add citric acid and 2 tsp at the tip of a knife. rock salt per 1 liter of water. Depending on the type of mushroom, bitter mushrooms and valui are soaked for 4 days, milk mushrooms and podgruzdi - 3 days, volushki and white mushrooms - 2. Mushrooms with a soft structure are not soaked. They can simply be washed in several waters.
3. In addition to soaking, it is allowed to use the blanching process. This method similarly allows you to get rid of the characteristic bitterness. To do this, add 2 tsp to 1 liter of filtered liquid. rock salt, bring to a boil. It is important that the crystals dissolve completely. Mushrooms are kept in boiling water depending on the type: volushki, white mushrooms - 40-60 minutes, chanterelles, valui, podgruzdi, bitter mushrooms - 20 minutes, milk mushrooms - 6 minutes.

After primary processing“gifts” you need to learn how to salt correctly different kinds mushrooms for the winter, let's figure out how.

Pickling saffron milk caps

Do you want to keep everything useful material and vitamins in the product? Then you will like this recipe for pickling mushrooms in jars for the winter. The advantage of this method is that there is no need to boil or cook anything. And the “forest gifts” themselves turn out fragrant and very tasty. Moreover, saffron milk caps, unlike many other mushrooms, do not need to be soaked.

Products:

• sweet peas - 40 pcs.;
• garlic - 4 cloves;
• non-iodized salt - 100 g;
• bay leaf - 20 sheets;
• saffron milk caps - 2 kg;
• currant leaves - 20 g.

1. Mushrooms should only be used fresh, young. Pre-prepare by rinsing thoroughly. Place on a clean, dry waffle towel and dry.
2. Wash the pickling container. Sprinkle non-iodized salt, mushrooms and spices onto the bottom in the first layer, then add salt again. Garlic cloves can be chopped. Fill the container to the top in the same way. The final layer must be a preservative - salt.
3. Next, lay down clean gauze, set a board to the size of the container and place a heavy weight. After some time, the mushrooms will produce brine. It should cover the entire volume of mushrooms. After 15-20 days, the saffron milk caps will be completely ready. For storage, you need to put it in jars and put them in the refrigerator.

Pickling bitters

This version of the recipe will appeal to even inexperienced housewives. Bitter mushrooms are a universal type of mushroom; they can be salted and pickled. Let's consider pickling forest fruits using the cold method.

Products:

• bitters - 2 kg;
• rock salt - 100 g;
• garlic cloves - 10-15 pcs.;
• cumin to taste;
• currant leaves- 10 pieces.;
• horseradish leaves - 10 pcs.;
• black peppercorns - 15 pcs.

1. Rinse the jars and dry them in the oven. Sort the mushrooms, wash and soak as described above.
2. Peel the garlic and cut into slices. Rinse the fragrant leaves and pour boiling water over them. Place some spices on the bottom of the containers, spilling coarse salt. Then spread a layer of mushrooms, then salt and spices. We fill the container in the same way until the food and spices run out.
3. Place a gauze napkin on top and a heavy weight on it. Place the structure in the refrigerator for 2-3 days. Behind given time The mushrooms should combine with salt and release juice. If there is not enough brine, then it needs to be prepared additionally. Dissolve 20 grams in 1 liter of filtered water iodized salt. Fill containers with mushrooms and spices. According to this recipe, the preparation of salted mushrooms lasts 35-45 days.

Salting whitefish

Let me remind you that whites are a field wave.

Products:

• mushrooms - 5 kg;
• rock salt - 200 g;
• garlic - 1.5 heads;
• fresh dill - 100 g;
• bay leaf - 4 leaves;
• black peppercorns - 20 pcs.

1. Prepare the mushrooms: sort, wash and soak for several days. It is important to remember that it is necessary to replace the liquid so that the ingredient does not turn sour.
2. Divide the garlic into cloves. Remove the husk from each clove and cut into several pieces. Wash the greens, shake and finely chop. Crush the black peppercorns with a wooden mortar to reveal a richer aroma and taste. Combine the prepared ingredients in a separate container by adding a tablespoon table salt. To stir thoroughly.
3. Wash the jars with soap and dry in the oven. Place a small amount of spices on the bottom of the containers, then the prepared mushrooms, caps down. Arrange spices and forest fruits in the same way until you run out of space in the jars and ingredients.
4. The last layer must be covered with gauze folded in several layers. Place a heavy load and put it in a cold place for 30 days. After the specified time, the mushrooms can be served.

Salting mushrooms in a cold way is not a difficult task, but the end result is flavorful snack. This method allows you to make delicious preparation. The most labor-intensive process is the primary preparation of forest mushrooms.

Pickling mushrooms is also one of the most simple ways their preparations. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing.

Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms. Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well by placing them in a colander and rinsing them by repeated immersion in a bucket of cold water, let it drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g are added. citric acid(based on 1 liter of water).

There are several ways to pickle mushrooms - dry, hot and cold.

DRY SALKING

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

COLD SALTED

Cold salting is used for mushrooms that do not require pre-cooking(saffron milk caps, svinushki, smoothies, milk mushrooms, volushki, russula, etc.). It involves soaking peeled and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and let it drain.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

HOT SALTED

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add the pepper, Bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula for 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

STORING SALTED MUSHROOMS

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, weaker ones in brines occur lactic acid fermentation and fermentation of mushrooms. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the banks parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

MANUFACTURING MUSHROOM HOOD

Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used for soups and also as a side dish.

Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and simmered for half an hour. For 1 kg of mushrooms add 0.25 liters of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate container.

Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and poured hot into small jars or bottles. The jars are immediately hermetically sealed and turned upside down with the lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.

With this method of preparation, the mushroom extract is well preserved for a long time.

Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.

When using mushroom extract as a side dish, up to 10 percent vinegar is added to it, in which a little allspice, black and red pepper, mustard seeds, a few bay leaves and other spices should first be boiled.

The mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.

Pickling mushrooms for the winter in jars, methods and recipes

How to pickle mushrooms for the winter in jars, a simple recipe, with photos

Good day, friends. Time suitable, or perhaps suitable, to pick mushrooms. I really love picking mushrooms, even more than eating them. Also, to eat mushrooms in winter, you need to pickle them. Let's figure out how to pickle mushrooms for the winter.

In general, I am afraid to buy mushrooms in jars from strangers or in stores. Because you never know, I don’t know how they were prepared there, you could get poisoned.

We will describe one to you universal recipe, suitable for absolutely all types of mushrooms. And we’ll add a little recipes for some species that we collect ourselves.

1. A universal recipe for pickling mushrooms.
2. Salted milk mushrooms.
3. Salt butter and honey mushrooms.

A universal recipe for pickling mushrooms

My grandfather shared this recipe with us. She used to say that almost all mushrooms were always salted this way. And analyzing other recipes, we realized that this recipe is the basis for all others.

Just collected

Before salting, of course they need to be cleaned of debris, worms and bugs.

Before soaking, mushrooms need to be cleaned dry. We remove everything that can be removed from leaves, from the ground, and so on, only then we wet it and then clean it.

After cleaning, soak them in water and let them soak there for 3-4 days, The water needs to be changed often and you can add a little salt.

And here again, mushrooms are soaked for a long time with bitterness to remove it. The remaining mushrooms are not soaked. But we still soak the rest of the mushrooms in lightly salted water for about 3-4 hours, so that all the “bekaraz” come out if they exist.

When last time drained the water rinse again under running water, remove the water and weigh it. You need to know the weight for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now let's start salting.

• There are also 6 tablespoons of salt, pour over the entire surface, mix.
• Now turn on the stove and after boiling, cook for 45 minutes.
• When the water boils, add about 3 bay leaves and pepper to taste, who likes it how.
• After cooking, with pour the water into another saucepan or container and do not throw it away, just put it aside. We will fill these jars with brine. It is possible through drushlak. Sprinkle a pinch of salt on top and mix, since after cooking the mushrooms turn out lightly salted. It really is something to suit everyone's tastes. Some people like more salt, some don't.
• Preparing the jars, they should already be clean and sterilized.
• Place mushrooms in jars. Along with garlic, about 2 cloves, dill, one umbrella and a blackcurrant leaf.
• Now fill everything with that brine, in which mushrooms were cooked.
• Place 1 clove of garlic on top.Good recipe suitable for assorted dishes
• Above pour 2 tablespoons sunflower oil to block air access to the jar.
• We roll up the jars.

Here is a simple recipe for pickling mushrooms for the winter. Roll up well, and make sure that the jars are clean and well boiled so that the mushrooms do not spoil.

Salted milk mushrooms, crispy mushrooms

Soaked mushrooms

We continue the topic of how to pickle mushrooms for the winter. The following recipe is practically no different from the one described above, but we do it a little differently.

We soak milk mushrooms for about 3 days, maybe a little more. And while reading, we use a regular dish sponge, the hard side. At the same time, we wash each mushroom in running water.

• Now pour in a large saucepan of water, clean mushrooms in it.
• Add two cloves of garlic, 4 tablespoons of salt, 3-4 blackcurrant leaves, about 7-8 bay leaves, more dill, about 5-6 umbrellas with stems, mix a little. Add all the ingredients
• Now after boiling, cook for 30 minutes As soon as it boils, reduce the heat so that there is no strong seething.
• Preparing the jars, not big. Must be clean and well boiled.
• To the bottom of the jar put one umbrella of dill, and put about 1/4 jar of mushrooms. Preferably with the caps down.
• Now tablespoon salt distributing among all the mushrooms. Place the mushrooms in a jar
• Now add another layer and add salt again. It turns out that we add 0.5 salt per jar 3 times.
• When the jar was filled with mushrooms, pour brine, in which mushrooms were cooked, to the very top.
• Top with 2 tablespoons sunflower oil. and roll up the jars. Pickled milk mushrooms

Now that the jars have cooled down, put in a cool place, basement or cellar, and in winter, they turn out crispy and very tasty.

Salt butter and honey mushrooms

young boletus

Let's figure out how to pickle mushrooms for the winter and look at another simple recipe, which we use mainly for butter and honey mushrooms.

These g fish are not bitter, so we just clean them. You can put the oil in water for a few minutes, then clean it, remove the top “skin”. We cut large ones.

Honey mushrooms are not difficult to clean, not counting the smallest ones. D For pickling we use small and medium honey mushrooms and the rest are for frying. There is no need to soak them either. Some medium mushrooms can be cut. We don’t leave the legs long, about 2-3 cm.

We will need:

• Pepper sweet pea;
• Black peppercorns;
• Dill with umbrellas. Approximately 1 umbrella per jar 0.5;
• Bay leaves in a pack (1 leaf per jar 0.5);
• Garlic 1-2 heads;
• Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
• Salt;
• Sugar.

When wondering how to pickle mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are almost the same. Only the processing of many differs significantly, pay attention to this.

And so let's get started:

1. After cleaning, pour the mushrooms into a large saucepan and fill with water and turn on the tile. Sometimes they all don’t fit into the pan, so no need to stuff them, divide them into parts.
2. When the water boils, be sure to skim off the foam., the remaining garbage will be removed with it. Boil for 10 minutes.
3. Now drain the water, rinse the mushrooms through a drainer with running water. Pour out the brine.
4. Now put the mushrooms back to boil, bay clean water, but already for 30 minutes.
5. While the jars are well washed, boil. We also boil the lids.

   We take 0.5 liter jars, more is possible, then double the steps described below (if the jars are 1 liter each) when we add the mushrooms.

6. After that drain the brine again, it is not needed and rinse the mushrooms with cold running water.
7. Pour boiling water over the dill and bay leaf separately for about 2 minutes.. We calculate the quantity per bank approximately.

   steam the dill and bay leaf

8. Let's start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
9. When the water boils, throw in a couple of bay leaves and a few peas of black and allspice.
10. Now lay out the washed mushrooms, wait for it to boil and steam for 15 minutes and shoot.

    make marinade

11. Now to the bottom of the jars add 1 allspice pea and 3 black pepper.
12. Here's another one a small umbrella of dill and 1 bay leaf.
13. Add 1 clove of garlic, cut into slices.
14. Now add mushrooms, almost to the end of the jar.

    add mushrooms and dill

15. Put it on top a teaspoon of 9% vinegar.
16. Now fill in fresh marinade , close the lid.
17. Cover the jar with a warm blanket and after cooling, place it in a cool place, like a cellar.

    It turns out something like this

Source: https://polzablog.ru/solit-griby-na-zimu.html

How to pickle mushrooms for the winter in jars: hot and cold - A simple recipe with photos of pickling mushrooms for the winter at home

Proper pickling of mushrooms for the winter allows you to pamper your family and friends during severe cold weather. original snacks. They can be prepared either hot or cold.

The selection of the pickling method must fully correspond to the mushrooms chosen for work. For example, cold pickling is more suitable for milk mushrooms and saffron milk mushrooms.

But white ones can also be salted hot. The recipes below describe step by step each method of processing milk mushrooms and honey mushrooms at home.

The photo and video instructions below will help you learn how to pickle mushrooms in jars and how to properly store them until spring.

How to pickle mushrooms in jars for the winter - a simple recipe with step-by-step photos

Most mushroom pickers prefer familiar and proven mushrooms. For example, white ones are in greatest demand due to their ease of collection and preparation.

But you can also pickle other mushrooms for the winter, which have a rather unusual taste.

Various types of milkweeds are ideal for pickling: young mushrooms retain their density and are quite easy to pickle at home.

Ingredients for simple pickling of mushrooms in jars for winter

• milkmen -3 kg;
• garlic - 6 cloves;
• salt -150 g;
• dill umbrellas - 3 pcs.;
• leaves of currant, cherry, horseradish - to taste.

Step-by-step recipe for simple pickling of mushrooms in jars for the winter

1. Thoroughly clean the milkers from various debris. The stems of the mushrooms need to be cut right up to the cap. Place them in a deep container and fill with water. The soaking process should be at least 24 hours.

   During this time you need to change the water 2-3 times.

2. Rinse the prepared milkweeds thoroughly again to remove any remaining debris. Then boil for 15 minutes in unsalted water.

   While the mushrooms are cooling (no need to drain the water), rinse the greens and peel the garlic.

3. Place the cooled mushrooms in a bucket, sprinkle with salt and arrange with herbs. Leave under pressure for 1-1.5 weeks.

   Then they should be washed and placed in jars, filled with vegetable oil. You can also store them in jars, filling them with brine. You need to make sure that no mold appears on top.

   You can store salted milkweed either in the basement or in the refrigerator. Before use, it is recommended to season with vegetable oil and add onions to them.

How to properly pickle boletus mushrooms in jars for the winter - a simple recipe with photo instructions

Beautiful and delicious boletus mushrooms They are quite easy to salt for the winter and are great for serving such snacks to friends and guests.

They do not require quite a long preparation or processing, which allows you to harvest boletus mushrooms at home in any quantity.

The following recipe with photos will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them correctly.

List of ingredients for pickling boletus mushrooms in jars for winter

• boletus -1 kg;
• water -1 l;
• salt -50 g;
• greens, bay leaf - to taste.

A simple recipe with photo instructions for winter preparation of boletus mushrooms in jars

1. Clean the collected mushrooms from debris. Transfer to a bucket and leave to soak overnight.
2. Boil in salted water with spices for 30 minutes. Constantly remove the foam from them.
3. Remove the mushrooms from the brine and let cool. Strain the brine itself.

   Place the mushrooms in sterilized jars, sprinkling each layer of mushrooms with salt. Then boil the brine and pour it over the mushrooms. Close the jars with lids and keep them upside down until they cool (under a towel or blanket). Then put it in a cool place.

   Before serving, rinse thoroughly in boiled water.

How to pickle milk mushrooms in jars for the winter - a simple recipe with photos and videos

Different types of milk mushrooms are widely used for pickling and pickling. The attractiveness of these mushrooms is that they do not require the use of many spices.

The milk mushrooms themselves have amazing taste, so only salt and pepper will help emphasize it. At the same time, pickled mushrooms are perfectly stored in jars or plastic buckets.

IN next recipe step by step how to prepare a delicious winter snack from milk mushrooms and please your family with an unusual addition to regular dishes.

Ingredients for a recipe for pickling milk mushrooms in jars for winter

• milk mushrooms -1.5 kg;
• salt -75 g.

Photo recipe for pickling milk mushrooms in jars for winter

1. Soak the milk mushrooms in running water for 6 hours, and then carefully remove any debris from them. Also remove the films from the caps.
2. Cut the prepared, peeled milk mushrooms into 2-4 parts and place in a bucket or pan.

   Fill with water (so that it covers them a little). Add salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.

3. Leave the milk mushrooms to cool completely in the brine. Sterilize jars and nylon lids.

   Place a little salt and pepper on the bottom of the jars, then a layer of mushrooms. Thus, you need to alternate mushrooms and spices.

   When the jars are filled to the middle, it is recommended to carefully trample each new layer of mushrooms so that they release enough juice. You can place a couple of leaves of currants or horseradish on top under the lid.

   After closing, leave the milk mushrooms in a cool place for 2 months: during this time they will be sufficiently saturated with salt. During the winter they should be stored in the basement or refrigerator.

A simple video recipe for winter pickling of milk mushrooms in jars

There is another way to prepare milk mushrooms for the winter. The following video recipe explains step by step how to properly prepare and pickle these mushrooms at home.

How to pickle mushrooms for the winter in jars - a simple step-by-step recipe with video instructions

Beautiful trumpet mushrooms are great addition for meat dishes, cereals and fried potatoes.

But their pickling must be done very carefully: such mushrooms are considered conditionally edible, and therefore require careful preparation and processing.

The following recipe describes step by step how to properly pickle volushki in jars and how they should be stored.

- step-by-step instructions for pickling mushrooms in jars for the winter cold

The video recipe below is perfect for salting volushkas at home. detailed instructions will help you prepare a lot of salted mushrooms for future use without any problems and enjoy eating them until spring.

How to pickle mushroom caps using a hot method at home - detailed photo recipe

Like any milk mushrooms, cap mushrooms are great for pickling for the winter. They are quite easy to work with, since such mushrooms do not require thorough washing and long soaking. The following recipe with photos describes step by step the simple process of preparing caps for the winter.

Ingredients for the recipe for hot pickling mushroom caps at home

• caps -2 kg;
• water -2 l;
• salt -60 g;
• dill umbrellas - 4 pcs.;
• garlic - 3-4 cloves;
• spices - to taste.

Detailed recipe with photos of homemade hot salting of caps

1. Rinse the caps in running water, cut off the stems of the mushrooms almost under the cap.
2. Fill with water and put on fire. Boil for 15 minutes and then drain the water. Refill with water and cook for another 20 minutes. Always skim off any foam that appears.
3. Place the boiled mushrooms in a colander.
4. Separately prepare a brine from spices, water, and salt. Boil.
5. Add mushrooms to the brine and simmer for about 5 minutes. Leave the mushrooms in the brine until completely cool.
6. Place dill and garlic in jars. Lay out the mushrooms in thick layers, sprinkling them with salt. Pour in brine and cover nylon covers. Then put it in a cool place.

   Freezing of mushrooms should be avoided: due to the temperature dropping below 0 degrees, the caps lose their taste.

How to pickle mushrooms at home in a cold way - step-by-step photo recipe

Using a cold cooking method is good for different mushrooms.

For example, according to the recipe described below with a photo, you can use this method to pickle not only milk mushrooms, but also saffron milk caps or honey mushrooms. True, the salting time in a bucket for the latter is 10-12 days.

Therefore, they can be prepared for the winter much faster and transferred to a jar for storage in the basement or refrigerator.

Ingredients for cold pickling mushrooms at home

• milk mushrooms -4 kg;
• salt -200 g;
• dill umbrellas, bay leaves, currant leaves - to taste.

Step-by-step recipe with photos of homemade cold pickling of mushrooms

1. Soak freshly picked milk mushrooms in water for 30 minutes. Then thoroughly clean them of debris.
2. Place the washed mushrooms in a bucket and place horseradish leaves on the bottom.

   Sprinkle each layer of milk mushrooms with prepared salt. Add garlic, bay leaf. Place dill umbrellas on top.

3. Place the packed mushrooms under oppression for a month.
4. Then they can be transferred to sterilized jars and closed with nylon lids.

How to deliciously pickle porcini mushrooms in jars for the winter - a simple recipe with step-by-step instructions

Fragrant porcini mushrooms are very suitable for pickling and freezing for the winter.

But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such preparations can be considered lightly salted.

They are great for serving or preparing other dishes.

List of ingredients for delicious pickling of porcini mushrooms in jars for winter

• porcini mushrooms and boletus mushrooms - 0.5 kg each;
• bay leaf - 3-4 pcs.;
• peppercorns - to taste;
• salt - 60 g.

Step-by-step instructions for a simple recipe for pickling porcini mushrooms in jars for winter

1. Rinse the collected mushrooms thoroughly in running water and remove debris. Cut large mushrooms into pieces.
2. Boil the mushrooms for about 15 minutes, constantly skimming off the foam. Then drain in a colander and rinse in cold water.
3. Prepare brine using 1 liter of water. Add mushrooms to the brine and boil them in it for another 15 minutes. Then let it cool. Arrange the mushrooms tightly in sterilized jars, sprinkling each layer with salt. Close the jars with nylon lids and move them to a cool place.
4. You can also put salted mushrooms in bags and freeze them. Such preparations are perfect for serving with regular dishes or for preparing simple salads.

Having studied the rules for pickling mushrooms in a cold and hot way, you can easily prepare them for winter delicious snacks. For work, it is allowed to use milk mushrooms, white mushrooms, and porcini mushrooms.

Also for quick salting V winter time You can use oyster mushrooms or champignons. To prepare them, it is recommended to choose cold pickling, described for various mushrooms in the above photo and video recipes.

They describe step by step how to pickle mushrooms in different ways and how they should be stored. Useful tips and recommendations will help you easily prepare for winter at home and even during extreme cold, pamper your loved ones with original mushroom snacks.

Source: http://vsezdorovo.com/2017/04/kak-solit-griby/

How to pickle mushrooms for the winter at home using hot and cold methods - simple step-by-step recipes with photos

With coming autumn season many lovers " quiet hunt» rush into the forests, taking with them baskets for a generous harvest of mushrooms.

Indeed, in September you can thoroughly stock up on mushrooms that hide and also grow as if for show - on forest edges, lowlands and clearings.

As a rule, the first forest “trophies” cause great delight and culinary enthusiasm, because it’s so nice to diversify usual menu amazingly delicious porcini mushrooms fried in sour cream or aromatic soup from honey mushrooms

However, subsequent gifts of nature brought from the forest sometimes simply have nowhere to be “placed” - and housewives begin to make preparations for the winter. In addition to popular marinades, mushrooms make excellent pickles, which are used as a basis for first and second courses.

So, how to pickle mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of hot and cold salting different types mushrooms - milk mushrooms, boletus, capillaries, saffron milk caps, oyster mushrooms. Such delicious mushrooms pickled in jars in winter will be an excellent addition to boiled and fried potatoes, porridges and salads. Let's stock up on mushrooms and start cooking!

How to pickle mushrooms in jars for the winter - a simple recipe with step-by-step photos

Homemade salted mushrooms will always come to the “table” at any meal - be it regular dinner with family or a festive dinner party. With such delicious mushrooms you will buy your favorite dishes a unique note and a subtle forest aroma.

How to properly pickle mushrooms for the winter? We bring to your attention a simple step-by-step recipe for salted honey mushrooms in jars - the most popular and productive mushrooms.

By preparing several jars according to our recipe, you can please your loved ones in winter mushroom soup, pies or delicious roast with potatoes. Simply delicious and very easy to prepare!

Necessary ingredients for pickling mushrooms in jars for the winter:

• fresh honey mushrooms – 3 kg
• garlic – 15 cloves
• bay leaf – 4 – 5 pcs.
• allspice and black peas – 10 – 12 pcs.
• chopped fresh dill - 2 - 3 tbsp. l.
• salt - to taste

Step-by-step instructions for the recipe for pickled mushrooms for winter, with photos:

1. To start, you need to sort out the honey mushrooms and rinse them under running water.
2. Pour the washed mushrooms into a saucepan with water and place on medium heat. When the water boils, place the contents in a colander and let the water drain.

   We rinse again and pour into a saucepan with water, and then cook for 40 minutes, remembering to periodically remove the foam.

3. While cooking honey mushrooms, peel the garlic cloves and cut each one lengthwise into 2–3 pieces. Wash the dill and finely chop it with a knife.
4. Strain the boiled mushrooms using a colander and rinse under running water. We wait until the liquid has completely drained and place the honey mushrooms in the pan. Add spices according to the recipe and salt to taste.
5. Take a plate of suitable diameter and cover the mushrooms in the pan, and put a jar of water on top. Leave to infuse under pressure for 4 – 5 days.
6. Then we put them in clean jars, roll up the lids and put them on the refrigerator shelf.

   In winter, you will always have a truly “universal” addition to your favorite dishes at hand. Spicy and aromatic, salty mushrooms will appeal to everyone who tries them - we recommend preparing them!

How to pickle boletus mushrooms in jars for the winter - a simple recipe with photos

From approximately mid-summer to the end of autumn, boletus is found in light deciduous forests - edible mushroom, the closest “relative” of white.

Going to birch grove with a basket, get ready to bring home a solid harvest of these stately beauties. We are sure your family will enjoy having it for dinner. fried boletus mushrooms with potatoes and onions.

But you can safely pickle excess mushrooms in jars for the winter - in the cold season such supplies will definitely come in handy.

How to salt boletus mushrooms? We have selected a simple recipe with a photo of a spicy preparation, for which we only need mushroom caps– the most delicious part boletus Amazing taste and aroma!

To pickle boletus mushrooms for winter, we select the following ingredients:

• boletus – 1 kg
• bay leaf – 2 – 3 pcs.
• black currant leaves – 2 – 3 pcs.
• peppercorns – 3 pcs.
• cloves – 3 pcs.
• fresh dill – 3 – 5 branches
• salt – 50 gr.
• vegetable oil(when rolling) – 1 – 2 tbsp. l. for each jar

The procedure for preparing salted boletus mushrooms in jars for the winter according to a simple recipe:

1. We sort through the mushrooms, removing spoiled specimens and debris. We cut off the caps and wash them under running water or carefully clean them with a sponge.
2. Place a pan of water on the fire and bring to a boil, then put the mushrooms in boiling water and cook. Depending on the size of the caps, the cooking time will not be the same - first we take out the smaller ones, and a little later the larger mushrooms.

   How to determine the degree of readiness? Ready boletus mushrooms will sink to the bottom of the pan - the most accurate sign.

3. When all the mushrooms are cooked, put them in a colander and hold them under running water for a while to wash off the mucus shell that appears.
4. Fill clean, sterilized jars to the top with layers of cooled mushrooms, not forgetting to sprinkle with salt. Add a couple of tablespoons of oil to each container and roll up the lids, boiled in hot water. After cooling, we take the jars of salted boletus mushrooms to a dark and dry place - a pantry or basement. Delicious mushrooms to you!

How to pickle mushrooms for the winter in jars - a simple and tasty recipe for pickling milk mushrooms at home, step by step with photos

Gruzdev called himself get in the body. The meaning of this saying is known to many, but for the most part only “avid” mushroom pickers are familiar with mushrooms.

Milk mushrooms have traditionally chosen their habitat to be birch forests and mixed forests, where during the season you can find whole groups of these white or black mushrooms with a characteristic cap concave inward.

As a rule, milk mushrooms are ideal for pickling - using our simple recipe with photos, we will learn step by step how to do this at home.

In jars, salted milk mushrooms turn out just as tasty as in barrels - this is exactly how the ancient Slavs prepared these mushrooms. Just a find for a real gourmet!

List of ingredients to pickle milk mushrooms in jars for winter:

• milk mushrooms – 1 kg
• water – 0.5 l
• allspice peas – 2 pcs.
• garlic – 2 cloves
• salt – 2 tbsp. l.
• dill – 1 umbrella
• grainy mustard – 1 tsp.
• horseradish leaves

Step-by-step description of a homemade recipe for salted milk mushrooms in jars for the winter:

1. We clean the milk mushrooms, cutting out spoiled parts, and thoroughly soak them in cold water. We use whole mushrooms for pickling, so there is no need to cut them into pieces.
2. Pour water into the pan according to the recipe, add salt, coarsely chopped horseradish leaves, mustard seeds, pepper, dill umbrella.
3. Place the prepared mushrooms in a saucepan with spicy water and place on the stove.

   After boiling, cook for about 10 minutes over low heat.

4. While the milk mushrooms are boiling, we wash and sterilize the pickling jars in any convenient way - in the oven or steamed.

   In each jar we put boiled mushrooms, between which we place chopped garlic. On top we place pieces of dill stems 3–4 mm long, crosswise, so that the contents are kept in the brine and do not “float up”.

5. Having rolled up the lids, leave the jars to cool and take them to a cool place, and after 10 days enjoy incomparable taste salted milk mushrooms - or wait for winter!

How to pickle tasty mushrooms in jars for the winter - a simple recipe with photos

In my own way appearance Volnushka resembles Russula - and for good reason, because these types of mushrooms belong to the same family.

The main feature of white or pink wave is that this cute mushroom does not require prolonged heat treatment.

How to properly salt volnushka in jars for the winter? Using our simple recipe with photos, every housewife will pickle a batch for winter delicious waves, with a subtle spicy aroma and an appetizing “crunch”.

We stock up on ingredients for a simple recipe for salted trumpets in jars:

• volnushki – 1.4 kg
• currant leaves – 4 pcs.
• cloves – 5 pcs.
• garlic – 4 cloves
• bay leaf – 6 pcs.
• black peppercorns – 4 pcs.
• allspice – 5 pcs.
• water – 1 l
• rock salt – 30 gr.

Pickling delicious volnushka mushrooms in jars for winter, step by step:

1. We wash and clean the waves, soak them in cold water for a couple of days.
2. Fill the mushrooms with water and put on fire. From the moment it boils, cook for 15 minutes, remembering to stir.

   Strain through a colander, pouring the liquid into a separate bowl - we will need it later.

3. Pour the boiled volushki into enamel pan and cover with currant leaves and bay leaves. Add salt, cloves, two types of pepper, chopped garlic cloves.
4. Bring the water in which the mushrooms were cooked to a boil again and pour the mushrooms into the pan. We press the contents of the pan of a suitable size with a plate and put pressure on it - a large jar of water. After cooling, put the mushrooms in the refrigerator for 24 hours.
5. To pickle the volushki, we will need 4 jars with a capacity of 0.5 liters - wash them, sterilize them in the oven or steam them, and boil the lids.
6. Place the mushrooms in dry, hot jars, fill with brine and seal.

   We store mushroom preservation at a temperature of 16 - 18 degrees - in such conditions, salted trumpets will last well until winter and will delight you with their incomparable taste. Enjoy your tasting!

How to pickle saffron milk mushrooms at home using a hot method - step-by-step recipe, photo

With the onset of July, whole groups of bright orange mushrooms with funnel-shaped caps can grow in coniferous forests - these are saffron milk caps.

Thanks to its unique taste qualities saffron milk cap is considered a real forest delicacy that simply melts in your mouth.

How to properly pickle saffron milk mushrooms at home? Today we will reveal the secrets of salting these beautiful bright mushrooms in a hot way - with the help of our step by step recipe with photo.

Spicy and juicy canned saffron milk caps can be served with boiled potatoes, meat dishes, and also as part of a delicious mushroom salad. Delight your loved ones with these salted mushrooms of your own “production” - and next year you will roll up twice as many jars!

Ingredients for hot pickling saffron milk caps at home:

• fresh saffron milk caps – 1 kg
• cold water – 1 l
• salt - approximately 1 tbsp. l., to taste
• black pepper and allspice peas – 5 pcs.
• bay leaf – 2 – 3 pcs.
• dried cloves – 2 pcs.
• cinnamon – 4 pieces
• currant leaves – 2 – 3 pcs.

Step-by-step description of the recipe for hot-salted saffron milk caps at home:

1. We clean the mushrooms from hard stems or damaged particles, and place those suitable for pickling in an enamel bowl. Rinse under running water.
2. Pour water into a saucepan and bring to a boil.

   Then add more salt, reduce the heat and place the peeled saffron milk caps in boiling water. Cook the mushrooms for 10 - 15 minutes and place in a colander to drain the liquid.

3. After rinsing in clean water, temporarily set aside the boiled saffron milk caps and begin preparing the brine. Pour a liter of water into the pan and cover with a lid. Place on high heat.

   Pour a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and pieces of cinnamon into boiling water. Mix the ingredients, turn down the heat and begin to carefully lower the saffron milk caps into the brine.

4. After 10 - 15 minutes of cooking, place the hot mushrooms in sterilized jars, fill with brine and roll up. Turn it upside down, cover it with a blanket and wait until it cools completely.

   Now you can take the jars of salted saffron milk caps to the cellar or simply place them on the refrigerator shelf. In winter, just open the container and transfer the delicious mushroom appetizer on beautiful dish- and you can serve it to the table!

How to pickle oyster mushrooms at home in a cold way - video recipe

Oyster mushrooms are large mushrooms with a grayish cap and a dense stalk. In nature, oyster mushrooms grow on trees in the form of a “bouquet”, the weight of which sometimes reaches 2–3 kg.

As a rule, only the soft and tender cap of the mushroom is eaten - fried, stewed and boiled. In addition, fresh oyster mushrooms make excellent pickles that can be easily made at home.

How to pickle mushrooms cold? On the video recipe you will find step by step description pickling mushrooms using russula as an example - preparing oyster mushrooms will be similar.

How to pickle porcini mushrooms in jars for the winter - a simple recipe with photos and videos

The porcini mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potassium salts. Thus, the mushroom contains riboflavin, which is responsible for the work thyroid gland, nail and hair growth.

This representative of the boletus family received the name “white” due to a unique feature - even after drying or cooking, the flesh of the mushroom retains its original color.

Taste qualities porcini mushroom is also beyond praise, which is why many housewives are happy to prepare food for the winter in jars.

Today we will learn how to pickle porcini mushrooms - following a simple recipe with a video, and in the photo you can admire the result of your labors.

So, how to pickle mushrooms in jars for the winter? In our culinary “piggy bank” you will find the best simple recipes step by step with photos and videos of pickling mushrooms at home - honey mushrooms, boletus mushrooms, milk mushrooms, capillaries, saffron milk caps, oyster mushrooms and porcini mushrooms. By following the recipe instructions, you can easily prepare salted mushrooms of different types - hot and cold. We are opening the mushroom season!

1. Pickling mushrooms - cold method

INGREDIENTS:

● mushrooms (mushrooms, black and white milk mushrooms, volushki, russula) – 1 kg
● salt – 100 g
● currants – 10–12 leaves
● cherry – 5–6 leaves
● horseradish – 2 sheets
● dill – 2 umbrellas
● bay leaf – 2–3 pcs.
● peppercorns – to taste
● garlic – to taste

PREPARATION:

Wash milk mushrooms, milk mushrooms or russula and cover with cold water for 5–6 hours. (The mushrooms are not soaked, but only washed). Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Place the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.

2. Mushroom caviar for the winter

INGREDIENTS:

● boiled mushrooms – 2 kg
● onion – 3 large onions
● carrots – 3 pcs (large)
● vegetable oil – 2 cups
● bay leaf – 3 pcs.
● black pepper – 10 peas
● salt
● vinegar 9% – 1 tbsp.

PREPARATION:

For cooking mushroom caviar you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and boletus mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.

Drain the mushrooms in a colander, rinse with cold water, and let the water drain.

Pass the mushrooms through a large meat grinder.

Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.

Fry the onions and carrots in vegetable oil, then add the mushroom mixture.

Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.

Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.

Place the finished caviar in dry, sterilized jars and roll up.

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white milk mushrooms – 1 kg
● dill umbrellas
● garlic – 3-4 cloves
● salt – 2 tbsp.
● black pepper – 10 peas
● black currant leaves – 10 pcs.

PREPARATION:

Wash the milk mushrooms thoroughly, cut large ones into pieces. Wash the greens, peel and chop the garlic.

Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.

Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.

Place milk mushrooms in layers, sprinkling with salt and spices.

Firm the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.

Cover the jar with a boiled plastic lid, cool and put in the refrigerator.

The milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.

4. Solyanka for the winter with mushrooms

INGREDIENTS:

● boiled mushrooms – 1 kg
● white cabbage – 0.5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp.
● bay leaf, black and allspice

PREPARATION:

Boletus, boletus, porcini mushrooms, russula and honey mushrooms are suitable for making hodgepodge. Wash the mushrooms well, peel them, chop large ones and boil in salted water for 10-15 minutes.

Wash the vegetables, peel and cut into small strips. Sauté onions and carrots in a small amount of vegetable oil.

Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer for low heat 20-25 minutes. Then add boiled mushrooms and simmer until done for 25-30 minutes.

5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.

5. Marinated boletus

INGREDIENTS:

● butter,
● vegetable oil 1 tbsp. on liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves

for marinade per 1 liter of water:

● coarse salt – 2 tbsp.,
● sugar – 3 tbsp,
● peppercorns – 5-6 pcs.
● allspice peas – 3-4 pcs.
● bay leaf – 2 pcs.
● cloves – 1 pc.

PREPARATION:

It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the peeled butternuts in water. Large mushrooms can be cut into 2-3 parts. Fill hot water. Add a few drops to the pan acetic acid so that the mushrooms do not darken.

Bring mushrooms to a boil. Drain the water. Then pour fresh boiling water again and cook for another 10 minutes.

Place the finished butter in a colander and drain the water well.

Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Plastic lids Rinse well and pour boiling water.

Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

● Forest mushrooms- 1 kg,
● cloves – 4 buds,
● black pepper – 7 peas,
● ground coriander– 0.5 tsp,
● bay leaf – 1 pc.

PREPARATION:

Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String it on a thread or fishing line, hang it above the hob at a distance of 50–60 cm and leave it for several days.

When the mushrooms are completely dry, put them in a blender and grind into powder.

Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.

Store mushroom powder in a cool, dark place. You can use it to make soups, mushroom sauces and gravy.

7. Salted milk mushrooms in Altai style

INGREDIENTS:

● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves

PREPARATION:

Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.

Wash the enamel pan or glass jar with a wide throat. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.

Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.

The milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● porcini mushrooms
● marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● bay leaf – 1 pc.
● black pepper – 5 peas
● allspice – 3 peas

PREPARATION:

Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well; chop large mushrooms.

Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.

Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.

Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.

Cooking with love!

Jul 31, 2016 Olga