How to quickly pickle mushrooms for the winter at home

Quick salting of mushrooms takes only 1-1,5 hours. Mushrooms can be cooked hot or cold, with or without pressure. They are stored in the refrigerator, cellar or on the balcony – the place should not only be cool, but also dry and dark.

How to quickly pickle mushrooms at home

Usually these mushrooms are completely salted out within 1-2 months. However, it is possible to speed up this process so that the mushrooms are salted as quickly as possible, for example, in 1-2 weeks. For this, oppression is used, which is placed on mushrooms and gradually squeezes out all the juice from them. Thanks to this method, in some cases it is not even necessary to use water.

In other cases, when oppression is not used, the salting technology is longer (up to 2 months). Traditionally, two methods are used in practice:

1. Cold – without heating.
2. Hot – with preliminary boiling in boiling water for 5-7 minutes.

All recipes for quick salting, one way or another, are based on these methods. They differ only in individual ingredients – in some cases, garlic is added, in others – bay leaves and pepper, in others – even dry red wine and Dijon mustard.

Recipes for quick salting mushrooms

There are several simple ways to quickly pickle mushrooms.

Raw

This is one of the easiest ways to quickly salt mushrooms for the winter. To do this, take an enameled pan or bucket and raw mushrooms with salt and seasonings. The ratio of ingredients is:

• mushrooms – 1 kg;
• coarse salt – 2 tablespoons;
• garlic – 3-4 cloves (optional);
• horseradish – 2-3 sheets;
• dill – 3-4 branches.

In this recipe, there is no water among the ingredients, which is no coincidence – the liquid will be obtained from the mushrooms themselves during salting. It will appear quickly, but if the juice is not enough, after a few days it is worth adding a little cool boiled water.

Express salting of mushrooms will take no more than an hour. They operate like this:

1. Mushrooms are washed under water or simply shaken off the sand. Some mushroom pickers do not even remove the remnants of pine needles – they will serve as an additional “flavor”. The only mandatory action is to cut off the tips of the legs contaminated with earth.
2. The mushrooms are laid in several layers so that the hats are at the bottom.
3. Salt is sprinkled on each layer, garlic cloves cut into several longitudinal pieces and dill sprigs are placed.
4. The last layer is covered with horseradish leaves, which will not only give an interesting aroma, but also “scare away” bacteria and other microorganisms.
5. A press is placed on top – it can be a stone, a container of water or a heavy frying pan, etc.
6. During the first days after pickling, the mushrooms will begin to quickly release juice, and in a week they will be ready for the first tasting.

hot way

Tasty and quick salting of mushrooms can also be done in a hot way, which in practice is used even more often than the previous “anhydrous” version. For salting you will need:

• mushrooms – 1 kg;
• salt – 2 large spoons;
• pepper – 7 peas;
• ground pepper – 1 dessert spoon;
• bay leaf – 2-3 pieces;
• horseradish leaves – 2-3 pieces.

You can make instant salted mushrooms like this:

1. Rinse the mushrooms, cut off the tips of the legs.
2. Pour hot, but not boiling water so that it completely covers the mushrooms.
3. Heat up, bring to a boil and turn off after 5 minutes. In the process of cooking, you need to constantly monitor the foam and remove it.
4. Quickly drain the water and transfer the mushrooms to an enamel pan or other container for salting. Each row is placed with hats down, salt and pepper are poured on them.
5. Add bay leaves, sprinkle with peppercorns. Lay a few leaves of horseradish on top and put under oppression.

Quick salting of mushrooms in a hot way is shown in the video:

English recipe

You can also salt mushrooms tasty and quickly according to the English recipe, which is also based on hot salting technology. You need to take the following ingredients:

• mushrooms – 1 kg;
• dry red wine – 0,5 cups;
• olive oil – 0,5 cups;
• salt – 1 large spoon;
• sugar – 1 large spoon;
• Dijon mustard – 1 large spoon;
• onion – 1 piece of medium size.

The sequence of actions is as follows:

1. Mushrooms are washed, put in hot water, brought to a boil and turn off the stove after 5 minutes.
2. Cut into strips and set aside.
3. Oil and wine are poured into a large saucepan, immediately salted, sugar is added and the onion cut into rings is stewed along with mustard.
4. As soon as the mixture boils, mushrooms are added to it and continue to cook for 5 minutes.
5. Then all this mass is quickly transferred to a jar and put in the refrigerator so that the mushrooms are infused.

As a result of this salting recipe, real mushroom caviar is obtained, which becomes completely ready after 2 hours. You can also prepare it for the winter, but store it only in rolled up, pre-sterilized jars.

Terms and conditions of storage

The prepared product is stored in a dark and cool place where the temperature does not rise above +8^оC, but does not fall below zero. Such conditions can be provided:

• in a refrigerator;
• in the cellar;
• on the glazed balcony, loggia.

The shelf life depends on the salting technology:

1. If instant salted mushrooms were rolled up in a jar, then they are stored for 2 years. After opening the jar, it is advisable to use the product 1-2 weeks before.
2. If mushrooms are hot salted, they can be stored at room temperature, but not more than 3 months. The container can be immediately put in the refrigerator – then storage is possible for 6 months from the moment of preparation.
3. In the case of salting in a cold way, the shelf life is similar. At the same time, mushrooms should be kept only in non-oxidizing dishes – ceramic, wooden, glass or enameled.

Conclusion

The fastest salting of mushrooms is obtained by using oppression. Thanks to the constant squeezing of the mushrooms, they are salted in just a week, after which the dish becomes completely ready. If you do not apply oppression, salting will not be as fast and will take at least 1,5 months.