How to pickle mushrooms: step-by-step recipes for pickling mushrooms, milk mushrooms, mushrooms, porcini mushrooms in a hot and cold way for the winter

Preparation of ingredients

Preparation of raw materials for salting will depend on several factors:

• the chosen salting method – will you use a cold or hot method;
• varieties of pickled mushrooms – for example, mushrooms, milk mushrooms and russula require not only washing, but also soaking for several hours, but mushrooms just need to be washed under running water.

Without exception, all mushrooms must be carefully sorted out, wormy and spoiled specimens removed, sand and grass removed, and washed thoroughly. In addition to the main product, take care of the presence of spices and herbs according to the chosen recipe.

Video “Marinated mushrooms”

From this video you will learn the best recipe for marinated mushrooms.

Step-by-step recipes

Before proceeding with the selection of a suitable cooking recipe, you should familiarize yourself with the basic salting methods.

cold way

It is easier to salt the gifts of the forest in a cold way, but this method is considered less safe. The product is harvested raw, without undergoing heat treatment, so you need to be absolutely sure of the quality of the harvested fruits. On the other hand, due to the lack of heat treatment, mushrooms completely retain all trace elements and nutrients.

For cold salting, varieties such as mushrooms, mushrooms, black milk mushrooms are perfect. It is possible to harvest popular blue legs (or rows), young whites and valui in a cold way.

hot way

The hot method involves preliminary heat treatment of mushrooms: first they are boiled and only then salted or pickled. Such processing minimizes the risk of possible poisoning, especially when preparing conditionally edible mushrooms (such as pigs), and the result is an appetizer that is excellently tasty.

Almost all known mushrooms are suitable for the hot method – from butter and chanterelles to porcini mushrooms, champignons and oyster mushrooms.

Pickled mushrooms

To prepare pickled mushrooms, you will need the following products:

• 1 kg pre-washed and chopped mushrooms;
• 1 bulb;
• 1 st. l. dried cumin seeds;
• 4 laurel leaves;
• 40 g coarse salt;
• 3 garlic cloves;
• 2 dill umbrella;
• Xnumx studs;
• 2 peas of allspice.

We put the mushrooms in a saucepan, completely fill it with water, put the onion and cumin tied in a gauze bag (for piquancy) there. We send salt and lavrushka to the water. We cover the pan with a lid and send it to the fire.

After the mushrooms boil, they should be boiled for at least half an hour. After that, we recline in a colander and let the excess water drain.

We will pickle mushrooms in jars, so it’s time to start preparing them.

Wash the container thoroughly and sterilize. At the bottom of each jar we put dill, garlic and bay leaf, add spices – cloves and pepper. Now tightly lay the mushroom mass and pour hot brine. The snack can be corked and sent for storage.

Dry salting of mushrooms

The saffron milk mushrooms prepared according to this recipe are especially good, as they undergo a minimum of processing, and retain the fullness of their taste characteristics. Water is not needed here, spices are not added – only mushrooms and coarse salt.

We carefully sort out the mushrooms – we clean them of debris, cut off the damaged areas. We put the mushrooms in a saucepan in layers, thoroughly sprinkling each layer with salt. In this case, the last layer should be just salt. We lay oppression on top of the pickled mushrooms, and leave them for 10 days. After the specified time, mushrooms can be tasted. If desired, it is quite possible to prepare canned mushrooms from such a blank.

Transfer mushrooms to prepared jars, pour brine, sterilize and cork.

in Altaic

For this cooking method you will need:

• freshly picked, sorted and washed milk mushrooms – 10 kg;
• spices and herbs – grated horseradish, dill, garlic, bay leaf, allspice;
• 400 g coarsely ground kitchen salt.

Milk mushrooms are poured with cold water and left for 3-4 days, not forgetting to change the water at least twice a day. Next, the mushrooms are washed, allowed to drain completely with water. In a dish of a suitable size (a barrel or an enameled pan), lay the milk mushrooms in layers, carefully pouring with salt, adding spices and compacting the mushroom mass. We spread the greens on top, fill everything with brine and cover with clean gauze to protect against mold development. In this form, the workpiece should be left for 1-1,5 months.

White mushrooms

White mushroom is especially valued for its versatility – it is good both salted, and dried, and fried. We offer a simple and delicious step-by-step recipe for making homemade preparations. You will need:

• 1 bucket (10 L) freshly picked porcini mushrooms
• 2 cups coarse non-iodized table salt

We clean the mushrooms from forest debris, cut into portioned pieces, rinse thoroughly. We spread the product in a large saucepan, fill it with cold water and send it to the fire. Immediately after boiling, we fold the mushrooms into a colander and cool. While the water is draining, we prepare jars for salting – wash and dry. We lay the mushroom mass in layers, alternating with salt, and compact well. We put oppression on top and leave the mushrooms for 4–5 days at room temperature, then they can be removed for permanent storage in a dark and cool place.

As it turned out, salting mushrooms is not at all difficult if you follow the technology and know the basic rules for harvesting raw materials. And how nice it is to treat your family with a delicious, crispy mushroom for boiled potatoes on a winter evening!