Mushroom Salting: Homemade Recipes

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Every mushroom picker knows that mushroom picking should be done in the fall, when you can easily find it in the forest or plantings. Sometimes the crop is so rich that a lot of harvest remains. In such cases, salting of mushrooms for the winter will help, so that you can enjoy delicious treats at any time of the year or please guests at the festive table.

How to salt mushrooms

For the recipe for harvesting for the winter, any edible species are suitable. Salting of mushrooms is better if you use strong, young specimens for this. This will help to avoid hatches during cooking. Before salting, you need to thoroughly clean, wash, sort rotted or damaged specimens, soak them (there are methods without soaking). Salting mushrooms at home can be carried out by two main methods:

  • cold
  • hot.

Cold way

The fundamental difference between the methods is the speed of preparation of the workpiece after the procedure. Cold pickling of mushrooms takes longer to achieve readiness. For this cooking option, no additional spices or ingredients are required. After laying the components in jars, you need to leave them under oppression and sprinkle with salt. Before pickling mushrooms, you can familiarize yourself with the preparedness period for different varieties:

  • value – 50 days;
  • mushrooms – 5 days;
  • Waves – 40 days;
  • gruzdy – 30 days;
  • whites – 40 days.

Hot way

It is suitable, if necessary, to get a quick treat to the table and there is no time to wait a month and a half. Hot pickling of mushrooms allows you to put them on the table a week after closing. Bitter-tasting varieties should be boiled for 20 minutes in salt water (5 minutes are enough for the breasts), some varieties (whites, russules, trawls) are simply scalded, then they are kept in hot water for 30 minutes, washed well and the procedure is repeated from the cold method. This option is perfect for cooking at home when only salting cans are available..

Salted Mushrooms Assortment with Red Onion

Mushroom Salting Recipes

The differences between the methods depend on the variety, because each species has its own characteristics. Salted mushrooms are a great appetizer for spirits or a complement to the main course. If you have the opportunity to inexpensively buy fresh, strong specimens in the fall, then do not hesitate. All recipes for salting mushrooms have the following general recommendations:

  • it is better to salt only hats;
  • pigs, honey mushrooms, lines, morels are preferably salted in a hot way;
  • to clean very dirty mushrooms, you can leave them in saline for 3 hours;
  • with the hot method of preparation for clarification of fungi, you can put 1 tsp in a jar. citric acid;
  • barrels, tubs – ideal containers for salting;
  • rinse with cold water before use;
  • glass jars should be thoroughly washed before closing.

Gruzdey

Cooking time: 40 min (+30 days)

Servings Per Container: 10-15.

Calorie content: 26 kcal / 100 grams.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: medium.

It is better to harvest these mushrooms for salting according to the hot method, which gives several tangible advantages at once. You will protect the salting from the appearance of an unpleasant odor, after boiling the bitter taste will disappear, the period of the state of readiness is less. Salting of breasts in this way is considered the safest for conditionally edible mushrooms. Below is a step-by-step recipe with a photo, how to cook a mug.

Ingredients:

  • table coarse salt – 60 g;
  • Gruzdi – 1 kilogram;
  • garlic – 4 cloves;
  • blackcurrant leaves – 10 pcs.;
  • black pepper – 10 peas;
  • overripe dill – 2 umbrellas.

Cooking method:

  1. Thoroughly clean debris from freshly picked mushrooms (you can use a toothbrush).
  2. Cut the legs briefly so that no more than 1 cm remains under the hat. If there is a rotted area on the body of the fungus, they must be removed.
  3. Cut large specimens into several smaller pieces, medium, small leave intact.
  4. Fold the prepared ingredients in a pan, fill with running water, add salt and bring to a strong boil.
  5. Boil another 5 minutes of mushrooms, regularly remove the foam with a spoon.
  6. With a slotted spoon, collect all the mushrooms, rinse under cold water in a colander so that they cool slightly and drain.
  7. Prepare a sterilized jar, pour a little salt on the bottom, put 2 peas of pepper, a dill umbrella, a couple of sheets of currant, then put the hats on. Repeat the required number of such layers so that they are tightly equipped.
  8. Do not pour the broth that remains from the loaves, pour it into the jars, wait until all the air comes out (bubbles will rise across the jar).
  9. Close the container (metal lids do not fit), cool at room temperature and take to the cellar or refrigerate.
  10. In a month, you can put ready-made white breasts on the table.

Ready Salted Mushrooms

Ryzhikov

Cooking time: 30 min (+30 days)

Servings Per Container: 10-15.

Calorie content: 22.5 / 100 g

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

If you want to preserve completely the taste and all the useful elements of the product, it is necessary to carry out salting of saffron milk mushrooms by the cold method. This method is simple, you do not need to boil or boil anything. The main condition with this method is that you can not use iron or plastic containers for salting. Perfectly approaching wooden barrels or tubs, but glass jars will also work. Below is a step-by-step recipe with a photo, how to cook mushrooms for the winter.

Ingredients:

  • allspice black – 20 peas;
  • garlic – 2 cloves;
  • ground pepper;
  • salt – 50 g;
  • bay leaf – 10 pcs.;
  • mushrooms – 1 kg;
  • currant leaves – 20 g.

Cooking method:

  1. Only fresh, young mushrooms are suitable for pickling. Thoroughly clean them from dirt: wash, rub with a toothbrush and dry on a towel.
  2. Put them immediately in a container where they will be salted. Sprinkle a little salt on the bottom. Spread the mushrooms with their hats up and between each layer put a few spices (pepper, currant, bay leaves) and salt again.
  3. When the jar is filled with mushrooms on top, put something heavy and leave it under oppression in a cool place for 3-4 weeks.
  4. After this time, the treat will be ready.

Salted saffron mushrooms in brine with onions

Mushrooms

Cooking time: 1.5 hours (+ 25-30 days).

Servings Per Container: 8-10.

Calorie content: 25 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

Salting honey mushrooms can be any of the available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second, more useful elements in the composition will remain. This variety of mushrooms by the cold method reaches the required state faster than others, so after 2 weeks it will be possible to put a snack on the table. Below is a step-by-step recipe with a photo of how to cook mushrooms for the winter.

Ingredients:

  • bay leaf – 2 pcs.;
  • salt – 50 g;
  • horseradish leaves – 3 pcs.;
  • garlic – 3 cloves;
  • fresh mushrooms – 1 kg;
  • peppercorns – 3 pcs.;
  • dill umbrella – 2 pcs.;
  • oak leaves – 3 pcs.;
  • cherry / currant leaves to taste.

Cooking method:

  1. Rinse all leaves for salting (oak, currants, etc.) well, dry.
  2. For salting, take a clean, dry pan (preferably ceramic). Put horseradish leaves at the bottom so that they completely cover it.
  3. Spread peeled mushrooms on top with hats down, salt.
  4. Top with an umbrella of dill, peas of pepper, bay leaf, chopped cloves of garlic.
  5. Next, put the leaves of oak, currant.
  6. Find a lid that is smaller in diameter than the dishes, cover the mushrooms and press down with a load.
  7. Put the container with the mushrooms in a cool place.
  8. After 5 days, drain the brine that forms in the pan, put a second layer of mushrooms.
  9. Add chopped garlic, salt, pepper, a layer of green leaves again. Repeat the procedure until the container runs out or components.
  10. When juice begins to form from honey agarics, under oppression in a pan you need to put gauze, folded in several layers.
  11. Put the workpiece in a cool place for two weeks..

Ready salted mushrooms on a plate

Oyster mushroom

Cooking time: 2 hours (+ 1 day)

Servings Per Container: 10.

Calorie content: 23 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

To get a quick snack on the table, it is better to salted oyster mushrooms using the hot method. In a day you will have ready a delicious treat for guests and loved ones. This is an inexpensive mushroom variety that can be found in the store at any time of the year. They contain a lot of protein, iron and fiber. Preservation according to this recipe is very easy, even a novice cook can cope with it without any problems. Below is the intake per 1 kilogram of mushrooms, but how much you take is up to you.

Ingredients:

  • water – 1 l;
  • oyster mushrooms – 1 kg;
  • bay leaf – 2 pcs.;
  • salt – 40 g;
  • black pepper – 5 peas;
  • garlic – 10 g;
  • vinegar – 150 ml.

Cooking method:

  1. Salting begins with a thorough cleaning of the mushrooms: wash them, cut off the root system, separate the plates.
  2. You will need a saucepan, pour water, 1 kg of mushrooms need 1 liter of liquid.
  3. Cook for 10 minutes, stir and regularly remove the foam.
  4. Separately, you will need dishes to cook the marinade. Pour water, put on fire and salt, the liquid should boil.
  5. Throw the boiled mushrooms into a colander when they drain, put them in jars in which you need to add garlic, vinegar, marinade, bay leaf, spices.
  6. Cover the dishes with a towel or a lid (not iron). In a day, salted mushrooms will be ready.

Oyster mushrooms salty with onions and herbs

Butter

Cooking time: 1-1.5 hours (+ 2-3 weeks)

Servings Per Container: 6-10.

Calorie content: 25 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

Salting butter can be done hot and cold. In this recipe, the second option will be considered. Salting of mushrooms is not a difficult process, but a long one due to the fact that the dish reaches full readiness only after 2-3 weeks. In the preparation, the most standard is used: boiled water with salt. The following is a cold salting method..

Ingredients:

  • bay leaf – 4 pcs.;
  • oil – 1 kg;
  • garlic – 3 cloves;
  • salt – 2 tbsp. l .;
  • greenfinch to taste;
  • black pepper – 5 peas;
  • currant leaf to taste.

Cooking method:

  1. Prepare an enamel bowl or pan (it should be clean).
  2. Put the butter on the bottom with the hats down, put dill greens, pepper, finely chopped garlic, bay leaf, salt on top.
  3. Next, a new layer of mushrooms, spices, spices and salt again. So put the whole volume o.
  4. Put a lid or flat saucer directly on top of the mushrooms and squeeze something heavy (for example, a bottle of water). This is necessary so that the mushrooms are covered with brine and juice. If you get a little liquid, you can add salty boiled water.
  5. Leave the blank “reach” at room temperature for a day.
  6. The next day, put the mushrooms in banks, pour brine. Lubricants must be covered.
  7. Keep mushrooms in the refrigerator for 2-3 weeks.

Oil in a pot with brine

Porcini mushrooms

Cooking time: 1 h.

Servings Per Container: 5-8.

Calorie content: 25 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: medium.

Porcini salting is very popular in the CIS countries because it is a tasty and healthy product. If there are fungi left after harvesting, then the term of their injury can be extended only with the help of pickling. This recipe will consider the option of hot salting, but this does not mean that they can not be prepared by the cold method. The considered method of preparation will allow you to enjoy a delicious snack in a couple of days.

Ingredients:

  • water – 0.5 tbsp .;
  • Borovichki – 1 kg;
  • allspice – 2 peas;
  • dill – to taste;
  • bay leaf – 2 pcs.;
  • currant leaves – 3 pcs.;
  • cloves – 2 pcs.;
  • salt – 2 tbsp. l.

Cooking method:

  1. Sort out the mushrooms, dip them into water to acidify them (replace the fluid several times). It turns out to clean well with a toothbrush, this will help remove all forest debris (leaves, sticks).
  2. Cut off the earthy parts of the legs, large specimens are preferably cut, and small and medium can be sent for whole pickling.
  3. Pour water into an enameled saucepan (per 1 kg of mushrooms 0.5 cups), pour salt, put currant leaves, laurel, dill, 2 peppercorns, cloves. Bring to a boil over medium heat..
  4. When the brine is still boiling, pour peeled mushrooms into it. Simmer them for 25 minutes over low heat. after boiling. Stir the contents constantly and carefully, remove the foam with a slotted spoon.
  5. Then throw the mushrooms in a colander and leave the brine, save it and let cool.
  6. Further, salting occurs in banks. You can take glass of medium volume, they must be sterilized, iron caps should not be used (take kapron).
  7. Arrange the boiled mushrooms in jars tightly, stack them with their hats up, pour in the cooled brine.
  8. Then cork with lids, put in a cool place or refrigerator.

Salted porcini mushrooms in pottery

Chanterelle

Cooking time: 1 h (+1 month).

Servings Per Container: 10-15.

Calorie dishes: 20 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

Salting chanterelle mushrooms can be carried out by any method, but this recipe refers to the cold method. As a rule, this variety is taken a little more, because the specimens are not large. Chanterelles are salted quickly, but they must then stand under oppression for at least a month to reach a state of readiness. Below is a recipe on how to properly salting this variety of fungi.

Ingredients:

  • dill – 1 bunch;
  • chanterelles – 2 kg;
  • salt – 500 g;
  • garlic – 6 cloves.

Cooking method:

  1. For salting, you must first boil the mushrooms. To do this, pre-set the pan on fire.
  2. At this time, prepare the components, clean from dirt, twigs and leaves, change the water several times. This will help to separate from the total mass all the excess.
  3. Throw the prepared mushrooms into boiling water. They should cook for about 25 minutes.
  4. Rinse the chanterelles again, change the water several times, drop them into a colander so that they drain.
  5. Peel the garlic, cut into thin slices, wash the dill, remove the yellow twigs.
  6. Wash, dry the salting container, add salt to the bottom, then half the garlic and dill.
  7. Spread the mushrooms with their hats down; each layer is sprinkled with salt. Spread until all the chanterelles are over. Pour the remaining garlic, dill and salt to the top.
  8. Cover the container with a clean, dry cloth, then a large flat dish and put oppression. Keep it for 1 month, and store the workpiece in a dark, dry place.
  9. After 30 days, transfer the mushrooms into sterile jars and roll up the lids.
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