Cold salting of mushrooms. Necessary ingredients for salting milk mushrooms in jars using the hot method for the winter

Lovers " quiet hunt“, we often encounter a situation where the collected mushrooms can feed all relatives, neighbors and acquaintances, and there will still be a few buckets left. In such cases, it’s good to pickle the mushrooms: they store well and are tasty – you’ll eat your mind. But not everyone knows how to pickle mushrooms correctly. But it’s not difficult at all.

Prelude

First, the mushrooms are sorted and the “sheep from the goats” are separated. In fact, all mushrooms are suitable for pickling, except poisonous ones. Perfectionists prefer to pickle mushrooms, having previously sorted them by type: honey mushrooms to honey mushrooms, saffron milk caps to saffron milk mushrooms, milk mushrooms to milk mushrooms, and so on. Those who look at things more simply salt the mushrooms mixed together. The main thing is that they do not differ sharply in taste from each other. In general, it is not customary to salt tubular mushrooms, but enthusiastic experimenters salt both porcini mushrooms and boletus mushrooms, and are very pleased with the result. But mostly lamellar mushrooms are used for pickling: black and white milk mushrooms, honey mushrooms, russula, volushki, bitter mushrooms, valui and other gifts of the forest.

It would be a good idea to clean the collected mushrooms from dirt. It's best to rinse them under running water. warm water, carefully but quickly. The stems of mushrooms should be cut off if the mushrooms are large. In general, choose mushrooms that are approximately the same size.

Some types of mushrooms contain bitterness, so before salting they will have to be soaked, that is, kept in cold water several days. For example, volnushki and bitter mushrooms are soaked for three days, milk mushrooms - up to five days; if they are very large, it is enough to soak the loadings in water for two days. The water, of course, needs to be changed periodically for fresh water.

Pickling mushrooms using dry and cold methods

The most convenient mushrooms for pickling are saffron milk caps. You don’t even need to wash them - wiping them with a napkin is quite enough. Some people don’t even see the point in pickling saffron milk caps, but simply eat them raw. But if you are going to salt saffron milk caps, then prepare a container of appropriate size, salt and dill, or rather its seeds. You will need about a tablespoon of salt per kilogram of mushrooms. Saffron milk caps are salted dry.

Place the saffron milk caps in layers in a container (pan or bucket) with their caps down, sprinkling each layer of mushrooms with dill seeds and salt. A plate is placed on top, and pressure is placed on it. The role of oppression can be performed by a can or a jar of water, a heavy (clean!) cobblestone or a family bronze figurine - it doesn’t matter. The main thing is that the saffron milk caps give juice in a couple of hours. You will see it immediately - the liquid will rise above the plate, completely covering the saffron milk caps. In this form, the saffron milk caps are left at room temperature for a couple of days. As soon as the characteristic sour aroma appears, the container is removed to a dry and cool place. If a large saucepan does not fit in the refrigerator, place the saffron milk caps in clean, scalded glass jars and cover with lids. Just make sure that the brine completely covers the mushrooms, otherwise mold cannot be avoided. When it gets colder, the jars can be taken out to the loggia and stored there all winter. You can try salted saffron milk caps already three days after pickling.

Other mushrooms - honey mushrooms, milk mushrooms, trumpet mushrooms, russula - are salted in a cold way, that is, with soaking. After soaking, the mushrooms are placed in a container in layers, sprinkling with salt and adding horseradish, oak and currant leaves, allspice, bay leaf. You also need about 40-50 g of salt per kilogram of mushrooms, and add spices to taste. Place pressure on top of the mushrooms and make sure that the mushrooms do not protrude from the brine. Over time, the mushrooms will settle, so if you went to the forest again and brought another batch of mushrooms, feel free to add a new portion to the container. Cold-salted mushrooms will be ready in about a month and a half.

Hot salting

For hot pickling, you need to boil the mushrooms in brine. But not so much brine is required - the mushrooms will release the excess liquid during the cooking process. For a kilogram of mushrooms you will need 125 ml of water, two tablespoons of salt (regular, without iodine), bay leaf, a couple of currant leaves, three peppercorns, cloves. Start cooking the mushrooms by pouring half a glass of water into the pan and adding the mushrooms. The mushrooms must be stirred and the foam that appears must be removed in time. Spices are added during the cooking process.

Cook the mushrooms for a short time - no more than 20 minutes. When the mushrooms are ready, you will immediately notice that they will sink to the bottom of the pan. Then remove the mushrooms with a slotted spoon and place them in a basin or other wide container to cool faster. After the cooled mushrooms are placed in clean, dry jars and filled with hot brine. The mushrooms will be ready in about 45 days. You need to store jars of salted mushrooms by closing them with plastic lids and moving them to a dry and cool place - in the refrigerator or (if you have one) in the cellar.

Almost all types of mushrooms that grow in the forest can be salted. You can salt:

• Honey mushrooms.
• Champignons.
• Gladyshi.
• Podoreshniks (also known as plantains, seryanki, serushki).
• Valui.
• Russula.
• Chanterelles.
• Belyanki.
• Saffron milk caps.
• Loaders (blackening, white, black and dry).
• Yellow milk mushrooms (scrapers, yellow waves).
• Black milk mushrooms (nigella).
• Milk mushrooms.
• Butter.
• Moss mushrooms (Polish, green, red and variegated mushrooms).
• Boletuses.
• Boletus mushrooms.
• White mushrooms.

Tubular mushrooms are considered the best for pickling. The category of the most delicious salted mushrooms includes lacticaria. Tubular mushrooms are incredibly tasty when pickled, but only strong and young ones are used for pickling, otherwise during the cooking process the cap will become tasteless and flabby, and the specific crunch will be lost.

Preparatory stage

The most enjoyable stage of harvesting mushrooms for the winter is going to the forest to get them, putting the mushrooms in jars and sampling the finished products.

The longest and most labor-intensive process is preparatory stage, which consists of sorting, cleaning and soaking.

Sorting

It is recommended to sort mushrooms by type, since different mushrooms different times salting. Many old recipes call for “joint salting,” but it’s better to process each type differently (they have different times boiling and soaking). You can put the mushrooms in one container for pickling after preliminary preparation.

Cleaning

All mushrooms must be cleaned of dirt, any damage removed and rinsed well with water. It is necessary to wash the middle recesses of the caps quite thoroughly. The stems are separated from the caps of the lamellar type of mushrooms. Using a not very hard toothbrush, remove dirt from the inside between the plates. The skins are removed from the caps of boletus and russula.

Cutting large mushrooms will be easier and more convenient during cleaning.

Soaking

The type of mushroom that contains milky juice (lacticaria) is soaked. The duration of the procedure depends only on the degree of bitterness (causticity). They often adhere to the following times:

• Skripitsa, gladysh, podoreshnik, valui, white milk mushrooms, black milk mushrooms - from 2 to 5 days.
• Volnushki – up to 1-1.5 days.
• White milk mushrooms – up to 1 day. Some mushroom pickers do not soak small white milk mushrooms at all.
• Russulas and saffron milk caps do not need to be soaked.

How to pickle mushrooms?

After finishing cleaning and pre-salting, you can breathe a sigh of relief. The remaining pickling process is quick and easy.

Mushrooms are salted in the following ways: dry, cold and hot.

Dry

The dry method is characterized by the least labor intensity and convenience. This method is only suitable for russula and saffron milk caps. Some mushroom pickers use woodgrass, smoothies and nigella mushrooms for dry pickling. These mushrooms have a milky, caustic juice, so you shouldn’t experiment, and you should soak them before salting.

Rizhiki are mushrooms of the first category. They are tasty without any additional processing, so they are excellent for dry pickling. All types of russula, except hot ones, can be pickled without additional processing.

The method is called dry because it differs from the cold “wet” method in the possibility of not soaking the mushrooms before salting. It is enough to clean them from adhering debris with a soft cloth.

It is necessary to remove the skin from the caps of russula - it gives bitterness.

Cold

This method of pickling mushrooms eliminates them heat treatment. The mushrooms are washed and cleaned, the milkweeds are soaked, and then the actual pickling process begins.

At the bottom of the prepared container, you need to place your choice and taste of garlic, dill, bay leaf, etc. It is not recommended to add a lot of spices, so as not to interrupt the taste of the mushrooms.

The mushrooms are laid out in rows on the caps, then they are sprinkled with verified salt (40 - 50 g per 1 kg of mushrooms). After settling all the mushrooms, you need to put a non-synthetic fabric on top, cover it with a circle and press down with pressure.

Under pressure, the mushrooms will secrete juice and settle every 2 to 3 days. Then you can add a new portion on top until they stop settling and the entire container is filled.

hot

This method is relevant for plate and tubular mushrooms. Standard preliminary preparation is used; mushrooms should be cleaned and washed. For lamellar species, the stems are cut off, and if the caps are too round, they are cut. Pre-soaking is not necessary for tubular mushrooms. Important before hot salting soak milkies.

After the preliminary preparation process, the mushrooms must be boiled, which determines the name of the method.

Mushrooms should be placed in salted boiling water (50 g per 1 liter of water) and boiled.

Time is counted from the moment of boiling with mushrooms:

• Ryzhiki - pour boiling water over 2-3 times.
• Chanterelles – from 15 to 20 minutes.
• Valui – from 30 to 35 minutes.
• Honey mushrooms - from 25 to 30 minutes.
• Champignons – from 10 to 15 minutes.
• Loadings and milk mushrooms - from 7 to 10 minutes.
• Volnushki and russula - from 10 to 15 minutes.
• Butter mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, porcini mushrooms - from 10 to 15 minutes.

You need to take out the boiled mushrooms and wait until they cool down. Then they are placed in a selected container and sprinkled with salt (2 - 3% of the total mass of mushrooms). Spices and herbs are added as desired. They are filled with the brine in which they were cooked, and garlic and dill are added on top. It is also recommended to pour vegetable oil on top in a 1 cm layer.

How to store?

Salted mushrooms are stored at a temperature range from 0 to +3…+4⁰С. It is necessary to prevent mushrooms from freezing, which can happen when storing preparations on the balcony in city apartments.

If they freeze, the mushrooms will begin to crumble and will be lost forever. taste qualities . Even a slight increase in temperature is undesirable; mushrooms can become moldy and sour at temperatures of +5...+6⁰С.

Care must be taken to ensure that the mushrooms are always covered with brine. If it evaporates, you must immediately add boiled water.

If mold appears on top, the fabric is replaced with another one. If you want to keep the fabric that is already in use, you need to wash and boil it. The oppression and circle are thoroughly washed and doused with boiling water 2 – 3 times.

To protect mushrooms from mold, you can add them to the brine. sunflower oil, which should be boiled before adding. This will provide additional protection against the entry of germs and air.

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 quite a 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.;
• currant, cherry, horseradish leaves - to taste.

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

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

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 the 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

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 volnushka mushrooms for the winter in jars - a simple step-by-step recipe with video instructions

Beautiful trumpet mushrooms are great addition To meat dishes, porridge 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.

Video instructions for step-by-step pickling of volnushka 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 cap mushrooms using the 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

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

Using a cold cooking method works well for a variety of 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

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

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.

In traditional Russian cuisine, mushrooms occupy a special place, because in their nutritional value they may well serve a worthy alternative meat, fish or seafood. Mushrooms have excellent taste and unique aroma, and thanks to high content vegetable proteins, vitamins and microelements, they help make regular, lean or vegetarian menu. In order to have a supply on hand for the whole winter, during the harvesting period it is customary to salt, pickle, dry or freeze mushrooms.

More than 200 species grow in Russia edible mushrooms, of which only 57 are allowed for industrial harvesting and are included in the standards for mushroom products. A complete list is given in sanitary rules SP 2.3.4.009-93 (current edition dated 1993), developed by specialists from the Institute of Nutrition of the Russian Academy of Medical Sciences, Moscow state university them. M.V. Lomonosov and the State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation. Based on nutritional value, mushrooms are divided into 4 categories:

• 1 - 2nd – edible. Regular cooking is enough for them;
• 3 - 4th – mostly conditionally edible. They require pre-soaking or boiling in several waters to eliminate caustic or bitter substances contained in their fruiting bodies.

The first category includes only 3 types: porcini mushroom(Boletus edulis), camelina (Lactarius deliciosus) and milk mushroom (Lactarius resimus).

Second group consists mainly of tubular (or spongy) - boletus, boletus, boletus, and Polish. From lamellar mushrooms it includes champignons (ordinary, field, cultivated), milk mushrooms (yellow, aspen) and white milk mushrooms.

Numerous russulas, moths, rows, oyster mushrooms, chanterelles, honey mushrooms, pigweeds, moss mushrooms and other widespread species are included in categories 3 and 4 as conditionally edible.

At huge variety mushrooms, the situation is further complicated by the fact that the same species can have different names depending on where it grows. For example, valui (from the Russula family) in some regions is called goby, plakun, uryupka, and in others - svinur, cowshed, kubar, podtopolnik, etc.

If you are not well versed in mushrooms, do not take everything that comes to hand in the forest. Edible varieties are easily confused with inedible or poisonous ones, which can cause serious poisoning. It is dangerous to eat even edible mushrooms when they are overripe, spoiled or softened.

Experienced mushroom pickers usually take only 5-10 species that are well known to them for food and preparations, using each mushroom for a specific purpose.

Preparing mushrooms for pickling

Salting – universal method preparations suitable for all edible and conditionally edible varieties. The pickling technologies used are almost the same, but the preparatory stage has its own nuances: edible mushrooms are salted for the winter without any pre-treatments(often without adding seasonings), and conditionally edible ones must first be soaked or boiled, changing the water several times to remove the bitterness and acrid taste.

The harvested crop should not be left unattended for longer than 3-4 hours. Mushrooms must be used immediately for cooking or processing. First of all, they should be sorted by type and cleaned. Many mushroom pickers recommend limiting themselves to dry cleaning, scraping or cutting off dirt from the stems and removing debris stuck to the caps with a soft brush or sponge. This is especially true for varieties intended for drying. At large quantities sand, mushrooms have to be soaked briefly in cold water, and then washed and boiled in brine.

For boiling, the brine is prepared at the rate of 1 tbsp. l. salt per 1 liter of water. Mushrooms are immersed in boiling water for 10-15 minutes. During cooking, sand settles to the bottom of the pan, and plant debris (needles, grass, leaves) rises to the surface along with the foam. Therefore, the mushrooms are not mixed intensively, but only submerged with a spoon, skimming off the foam. Then they are carefully placed in a colander with a slotted spoon, never falling out of the pan, and washed with running water.

The most popular recipes for pickling mushrooms

Probably, every family has its own traditions of preparations - “grandmother’s” secrets, passed on to subsequent generations.

The most common and accessible methods are cold salting methods, which allow you to preserve as much as possible. beneficial properties valuable mushroom product. The technologies are simple, but the preparation process is quite lengthy, based on natural fermentation. The mushrooms are actually cooked in own juice, gradually salting out and acquiring a piquant sourness, while their flesh remains dense and elastic.

Any mushrooms can be prepared using the cold method, but the correct ones for such pickling are saffron milk caps, milk mushrooms, trumpet mushrooms, russula, and champignons. Ready-made pickles turn out to be very tasty; they are served as independent snack, seasoning with chopped onions and flavoring vegetable oil, or added to various meat and vegetable dishes.

Number of servings/volume: 3 l

Ingredients:

• fresh mushrooms – 5 kg;
• rock salt – 200-250 g.

Technology preparations:

1. Mushrooms are cleaned of debris and impurities, if necessary, washed under running water immediately or after a short soaking (no more than 20-30 minutes). Pure mushrooms are sorted by size, large ones are cut into pieces. Some housewives additionally recommend quickly pouring boiling water over them or blanching them in boiling salted water (1 teaspoon per 1 liter) for 3-5 minutes. Before salting conditionally edible mushrooms, for example, milk mushrooms, russula or trumpets must be soaked in cold water from 5-6 hours to 2-4 days, changing the water twice a day.
2. Pour a handful of salt into the pickling container and distribute it over the entire bottom. Prepared mushrooms are laid in layers, sprinkled evenly with salt. For saffron milk caps, take 40 g of salt per 1 kg, for all others - 50 g.
3. If desired, spices are added between the layers of mushrooms: pepper (black peas and allspice), bay leaf, dill, chopped onion, garlic cloves, dry cloves, horseradish, cherry or blackcurrant leaves. Spices impart different flavors, so their choice and quantity depend on personal preferences.
4. After salting, the container is covered with a wooden circle or a flat plate, on which a load is placed. Once the mushrooms have settled, you can add new ones until the container is full.
5. Place the container with mushrooms in a cool, dry place, away from sunlight. After 5-6 days the condition of the workpiece is checked. If there is too much brine, you can pour it out, put it in the refrigerator, and then add it back if necessary or use it to make sauces. When there is not enough brine, it is recommended to increase the load or add a small amount of boiled water.

To full readiness mushrooms ripen in brine in 1-1.5 months.

Many housewives prefer to pickle mushrooms using the hot method. It is also universal, but is better suited for varieties with dense pulp: white boletus, boletus, aspen and value (they are pre-soaked for 2-3 days, changing the water regularly). Hot salting more labor-intensive, but allows you to harvest mushrooms immediately in jars, which are more convenient to store in the refrigerator.

Number of servings/volume: 3-4 l

Ingredients:

• fresh mushrooms – 5 kg;
• rock salt – 10 tbsp. l.;
• bay leaf – 5 pcs.;
• dill (fresh or dried) – 25 g;
• black pepper (peas) – 15 pcs.;
• black pepper and sweet peas – 10 pcs.;
• dry cloves – 10-15 pcs.;
• black currant leaf – 10 pcs.

Technology preparations:

1. Peeled mushrooms are sorted: for large ones, if they are salted together with small ones, the stems are separated and the caps are cut into several parts, then everything is put in a colander and washed under cold running water.
2. IN enamel pan pour water and add salt to it. The brine is prepared at the rate of 0.5 cups of water and 2 tbsp. l. salt per 1 kg of mushrooms. Place the pan on the fire and bring to a boil. Mushrooms are placed in portions into the boiling brine; during cooking, they are gently stirred and the foam is carefully removed with a slotted spoon.
3. When the contents boil, add pepper, bay leaf and other seasonings to the pan. The cooking time for porcini mushrooms, boletus and aspen mushrooms is 20-25 minutes, for valueu mushrooms - 15-20 minutes, and 10-15 minutes is enough for boletus and russula. Readiness can be determined by the mushrooms settling to the bottom and the state of the brine, which becomes transparent.
4. Boiled mushrooms are placed in a colander or wide bowl, where they will cool faster. Then they are laid out in jars, filled with the resulting brine and closed. The jars are placed in a cold place (refrigerator or cellar) and left for 40-45 days until the mushrooms are completely salted.

For those who are interested forgotten recipes traditional Russian cuisine and is ready to make some efforts to implement them, it will be interesting to get acquainted with one of the methods from Elena Molokhovets, combining cold and hot salting technologies.

Number of servings/volume: 3-4 l

Ingredients:

• fresh mushrooms (boletus) – 5 kg;
• rock salt – 250-300 g.

Technology preparations:

1. Place fresh peeled boletus mushrooms, collected in the fall, in a pot, generously salt them and let them stand for a day, stirring frequently with your hands.
2. After a day, pour the released juice into a saucepan, strain through a sieve or cheesecloth, heat it slightly (to a barely warm temperature) and pour it over the mushrooms.
3. The next day, the juice should be drained again, heated to a warmer state and poured back.
4. On the third day, the drained juice must be heated so that it is quite hot, pour over the mushrooms and leave them for three days.
5. After three days of salting, the juice is not drained, but placed directly on the fire with the mushrooms and brought to a boil.
6. When the mushrooms have cooled, they are transferred to a jar, pot or oak tub with the caps up, poured with the same brine, and melted (slightly warm) fat on top. The necks of the jars are tied with a bubble (modern housewives can easily use plastic lids).
7. In winter, before consumption, salted mushrooms are soaked for several hours in cold water, and then poured over them several times. clean water and heat on the stove until all the salt comes out.

If you salt mushrooms for the winter in this way, then after soaking they turn out very similar to fresh ones and perfectly complement soups, stews and other dishes with their taste and aroma.

Video

We offer you several more recipes for pickling certain types of mushrooms: black milk mushrooms, valuev and russula

Marinating and salting – different processes. Read about the principles of pickling mushrooms in this article.

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this, he is ready to regularly weed, pull, shed, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits – grown with your own hands!

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“varieties resistant to late blight” are just a marketing ploy).

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

"Frost-resistant" varieties garden strawberries(usually simply “strawberry”) need shelter just as much as regular varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost is the rotted organic remains of the of different origins(spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is loose homogeneous mass With pleasant smell fresh soil.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Step 1. Prepare the dishes for pickling.

Step 2. Prepare the mushrooms.

Step 3. Cook the mushrooms.

Step 4. Mix the ingredients.

Step 5. Serve salted and boiled mushrooms.