How to pickle mushrooms for the winter in jars: simple recipes at home with photos

S alted mushrooms are a familiar dish for Russia. No holiday is complete without this treat. Despite the fact that now you can buy any blanks in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know a few nuances: what options are best, how best to pickle mushrooms, and which way to choose for this.

Which mushrooms are suitable for delicious s alting

Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but in s alting they are the most delicious and fragrant.

Important! It is not recommended to eat mushrooms that grew near a busy road or highway. In structure, they all look like a sponge that absorbs dirt and harmful substances that remain after cars.

Can I s alt mushrooms in a plastic bowl?

Many are wondering if it is possible to carry out s alting in plastic dishes. The answer is unequivocal - no. Despite the convenience and availability, it is not worth using it. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If more pure components were used in the manufacture of a basin or bucket, you will see an image of a glass and a fork or the letters PET, PET. These designations indicate that the container is made of food-grade plastic and can be used for food.

Preparatory s alting stage

Before you move on to s alting, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort the harvest by type. Mistresses say that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires a different heat treatment time.

Cleaning

Clean raw materials from dirt. If there are damaged areas, cut them off. Dirt under the cap of the lamellar representatives is easiest to remove with a soft toothbrush.

Cutting

If the hats are large, it is better to cut them in half. In order not to waste time, you can simply do this during cleaning.

Soaking

Next comes the soaking. The procedure is carried out only for those representatives that contain dangerous milky juice. It is important to adhere to the time, which differs for different varieties.

Methods of pickling mushrooms

There are a large number of ways of s alting. Each hostess has her own, proven option. Let's look at the main methods of harvesting mushrooms for the winter.

Quick s alting

Quick s alting method is suitable if you need a snack the next day. Then varieties that are boiled are suitable: white, boletus, russula or champignons.

Boil them until cooked, s alt to taste, use spices, garlic and pour weak brine. Leave overnight in jars in the refrigerator, and in the morning the dish can be eaten.

In a hot way

The hot method is quite simple, and therefore many housewives love it. First you need to know the exact weight of the dry ingredients. The next step is to prepare the brine. Take a glass of water, 2 medium tablespoons of s alt with a small slide, 1 bay leaf, 3 peas of allspice and the same number of cloves. Ideally, add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, dip the mushrooms in it.

Important! After 5 minutes, foam will appear, which must be removed.

As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.

As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products to a wide bowl.

Transfer the cooled mushrooms to clean and sterilized jars so that they occupy 80% of the total volume, tamp well. Top up with the brine that remains after cooking, and roll up. It is better to store such blanks in a cool place.

Cold way

Cold s alting is a cooking method that does not contain heat treatment of products. As a container, you can use special kegs, a saucepan or glass jars.

Spices, currant leaves are placed on the bottom. Some housewives feel that additional fragrances only cover up the real smell and do not use herbs.

Next, raw mushrooms are placed in the container with their caps down. Each ball is poured with ordinary table s alt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, it must be covered with a cloth and oppression set.

Important! Do not use synthetic fabrics.

Refrigerate the pickle and you'll be enjoying it within a few weeks.

Dry s alting

Lay the mushrooms with their caps down, as in the previous method, sprinkling with s alt. After a few hours, when they soften a little, set the oppression.

This recipe differs from the previous one in that everything is marinated in its own juice, without the use of water or brine. S alting time depends on the variety.

In a barrel

Mushrooms that have been s alted in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, fill the bottom and top layer with plenty of s alt, at the rate of 60 grams of s alt per 1 kilogram of raw materials.Place the raw material tightly with the caps down and press down with oppression.

Three days later, juice will appear, and the volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.

Pour in brine (60 grams of s alt per 1 liter of water) and cork. Place the barrel in a cold place, cellar or cellar.

No Vinegar

The most popular recipe for harvesting without the use of vinegar.

Prepared mushrooms should be boiled with s alt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.

Put them in clean jars and carefully sterilize in hot water for another hour and a half. After that, carefully seal the jars with lids and turn upside down until completely cool.

S alting frozen mushrooms

There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make delicious pickles.

Based on 3 kilograms of freezing, you will need 3 tablespoons of s alt with a small slide, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Put the mushrooms in a saucepan and add just 1.5 cups of water. Turn on a small fire so that the liquid from the mushrooms is released gradually. When the liquid covers the thick, add the rest of the ingredients and boil for another half hour. Leave for an hour.

After that, bring to a boil again and roll into pre-prepared and meticulously sterilized jars.

Recipes for pickling mushrooms at home

It is important not only to choose the right pickling method, but also to pay attention to the variety of mushrooms that you want to cook. The fact is that each representative has its own distinctive features and properties.

Breasts

Mushrooms are fairly common mushrooms that taste best when s alted hot. By themselves, they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

• 60 grams of s alt;
• 4 garlic cloves;
• 10 black peppercorns;
• and the same number of leaves from a currant bush;
• a few dill umbrellas.

Boil prepared milk mushrooms for 5 minutes. Don't forget to collect foam. Next, remove the mushrooms and rinse them under cold running water.

Pour a little s alt and some spices into a sterilized container, then put the mushrooms and repeat the manipulations until the container is completely filled. Pour over the mushroom broth that remains after cooking and cork.

Ryzhiki

It is best to use the cold method for cooking mushrooms. It is without cooking and vinegar that this variety will taste the best.

S alted mushrooms are quite easy to prepare. Put raw mushrooms in a container, sprinkling with s alt (2 tablespoons per 1 kilogram of mushrooms). Some recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is provoked by their difficult digestibility. That is why they must be boiled before use.

To pickle mushrooms, you need to put them in a saucepan, pour water, boil and immediately drain the boiling water. Pour cold water again and boil for 20 minutes.

Put the cooled mushrooms on the bottom of another container, shifting them with spices and s alt. Put under oppression in a cold place, and after a week you can clog jars for the winter or eat mushrooms.

Oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to s alt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of s alt for blanching. For the brine, you need 400 grams of water, 2 tablespoons of s alt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Put the mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Oils

The cold method described above is best suited for harvesting butter. When oil is s alted, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of s alt, allspice, dill.

Porcini mushrooms

Cep mushroom is rightfully considered the best representative of its kind. It can be prepared in any way, and it will come out very tasty. Let's consider the simplest option. Rinse the peeled porcini mushrooms, boil and put in a colander.

Continuing s alting, put raw materials in layers in the prepared container, sprinkling with s alt. For 5 kilograms of mushrooms you will need a glass of s alt, and under oppression. After 5-7 days the dish is ready. Move the pickles to a cooler place to preserve them.

Chanterelles

Very delicious to cook chanterelles in a dry way, without using brine. It will take 50 grams of s alt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with s alt and garlic cloves. Set oppression from above and leave it like that for a month.

Gobies

Goby, or valui, is quite common throughout the country. His ambassador provides that the raw materials must be boiled in s alted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Next, put the mushrooms in jars, shifting with spices, and pour the mushroom pickle, cork, and after 5 days the dish can be eaten.

Pigs

Pigs are considered semi-poisonous mushrooms, therefore, before s alting, they must be filled with water, and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, pour clean water and cook for another half hour. Drain the water again, pour in a new one and cook for another 40 minutes. Place in a prepared container, sprinkle with s alt, and send under oppression. After 45 days the pigs are ready.

Waves

The composition of the volushki contains milk juice, which is why they can be dangerous to human life if s alted incorrectly. For 10 kilograms of waves, you will need 500 grams of s alt and spices. Then do everything as with standard s alting in a cold way. Mushrooms will be ready in 40 days.

Cowsheds

Cowsheds should be soaked in cold water overnight. Boil for 20 minutes in s alted water. For the brine, you will need 1 liter of water, 1 tablespoon of s alt, 5 peppercorns, parsley leaves, currants, cherries, raspberries. Boil the mixture, boil for 20 minutes, remove from the stove and add 2 tablespoons of vinegar.

It remains only to put the cowsheds in jars, fill with brine and seal.

Storage of s alted mushrooms

Stored s alted mushrooms in a cool dark place where the sun's rays do not fall. Optimum temperature: +3, +5 degrees. The cellar is ideal for this, it is only important to ensure that the jars with blanks do not freeze.

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