How to s alt mushrooms for the winter in jars: a simple recipe with photos and videos

Since ancient times, recipes for cooking mushrooms have passed from generation to generation: mushrooms were marinated, dried, fried. This is an excellent source of protein, the variety of mushroom species is simply amazing. But most of all, housewives adore mushrooms - these wonderful mushrooms have an unsurpassed taste and are prepared quite easily. Let's try to figure out how to s alt mushrooms with your own hands.

Which dishes are suitable

S alting mushrooms is recommended only in wooden barrels or glass jars. All other utensils will not work: a clay container will become unusable under the influence of s alt, and enameled utensils in general can release hazardous substances.

Wooden tubs are designed specifically for s alting mushrooms. Pre-fill the container with cold water for a long time so that the wood can soak well - only then the barrel will not leak liquid.

After twelve days of soaking, the wooden barrel must be thoroughly washed and steamed with boiling saline. Now let's go directly to how to pickle mushrooms.

Cold s alting

This method is used very often due to the pleasant mild taste of the snack and the s alting recipe itself is quite simple to use. There is no need to boil the mushrooms, it is enough to soak them under the load. Of course, for s alting it is desirable to choose whole and beautiful fruits.

Ingredients needed:

• honey mushrooms - one kilo;
• table s alt - 50 grams;
• fresh currant leaves - 5 pieces;
• garlic - two cloves;
• pepper (sweet pea) - 5 pieces;
• bay leaf - 3 pieces;
• umbrella dill - about 3 pieces.

Rinse mushrooms thoroughly and place in s alt water for a couple of hours. Take the selected fruits, carefully place them in the barrel with their hats down. S alt to taste, pour sweet peas on top, spread dill and chopped garlic. You need to complement the picture with currant leaves, which will give the s alting a unique flavor.

When everything is ready, the container must be sealed. Find a lid smaller than the volume of the barrel, press down on it with a weight equal to the number of ingredients. The recipe used 1 kilo of mushrooms, respectively, the load for the lid must weigh at least 1 kilogram. After the barrel must be removed in the cold for five days.

When liquid begins to appear, gauze must be placed under the lid. After that, the s alting should stand for a few more weeks in the cold, later the snack can be decomposed into glass containers.

S alty mushrooms are ready for the winter! In such a simple way, mushrooms can be s alted immediately in jars. Mushrooms are immediately placed in containers with spices and poured to the neck with mushroom brine.

S alt mushrooms with vinegar

To implement the recipe at home, you will need the following products:

• honey mushrooms - 1 kilo;
• distilled water - 0.3 liters;
• s alt - 0.025 kilograms;
• vinegar 70% - 0.05 liters;
• sweet peas, common cloves, bay leaf - 3 each;
• a pinch of cinnamon.

This s alting recipe is a little different from other options - you need to pour prepared mushrooms with water and put on fire. When the water boils, it must be drained. After that, add all the spices to the pan, including vinegar, pour fresh water.

Cook honey mushrooms with spices for about half an hour over low heat. Leave the mushrooms to cool, and then arrange them neatly in jars, closing them tightly with a lid. Such s alting again for the winter will not cause difficulties.

Hot pickling

The recipe for s alted honey mushrooms with hot s alting implies that the mushrooms are cooked. They are boiled for about 20 minutes, no more.

What you need:

• honey mushrooms - 1 kilo;
• table s alt - thirty grams;
• garlic - 2 cloves;
• laurel leaves - two pieces;
• a couple of dill umbrellas;
• sweet peas - 3 pieces;
• cherry leaves - 4 pieces.

Performing s alting again step by step:

1. Clean, wash the selected mushrooms thoroughly, place in a container and pour water, s alt with two teaspoons of table s alt.
2. Put the pot on low heat, boil mushrooms for no more than twenty minutes. After boiling, the water is drained, two glasses of water are added, and they are still kept on fire for about twenty minutes.
3. All the listed ingredients are thrown into the pan, then a small layer of mushrooms is laid out on top, sprinkled with s alt. Next, cherry leaves are laid out along with sweet peas and cloves.
4. From above, the container must be pressed down with a heavy load and left for 5 days in the cold.
5. Spread the snack into glass containers and roll up.

This is a pretty simple recipe that any housewife can do.

Honey mushrooms in cucumber pickle

Mushrooms properly cooked in brine are tasty and nicely crunchy.

Things to cook:

• honey mushrooms - 1 kilo;
• cucumber pickle - 0.5 liters;
• ordinary s alt - 30 grams;
• bay leaf - 1 piece;
• dill - 3 pieces;
• pepper - 4 each.

Pure mushrooms are placed in a saucepan and poured with s alted water (about 10 grams of s alt per 1 liter of liquid). So the mushrooms are pickled for about 20 minutes, then put on fire. After boiling, you need to drain the water, pour clean water again and keep on fire for 40 minutes.

Pour all the ingredients into the bottom of a clean container - mushrooms are laid out on top, which must be s alted beforehand. Now you need to pour out the brine.

In this state, the container should stand under pressure for 5 days, after which the snack can be preserved. After three weeks, the mushrooms will be s alty enough to be eaten.

Honey mushrooms are a low-calorie product, but slowly digestible. In general, they can be eaten as a dietary dish, but in moderation. This variety of pickled mushrooms is a favorite snack of many people during the holidays, so why not please your household with s alted mushrooms?

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