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Salted mushrooms are an amazing appetizer in taste and aroma, which at any holiday only decorates the table and pleases those present. Guests will be delighted with the salted mushrooms. In addition, they will take their rightful place on the table during everyday family meals. How to properly prepare fruiting bodies using the salting process?

There are several ways of salting saffron milk caps at home, for example, salting using the express method, dry, cold and hot salting. A wonderful and tasty appetizer made from salted mushrooms will be well stored all winter, if you follow the rules of step-by-step salting and storage.

However, whichever method of salting mushrooms is chosen, the fruiting bodies must first undergo preliminary cleaning from forest debris. They also need to be rinsed well with plenty of water. In addition, the hardened ends of the legs of the mushrooms should be cut off, since when salted they turn out to be very tough.

The amazing ability of salted mushrooms is to retain incredible forest aroma and taste. The cold appetizer goes well with boiled or fried potatoes, as well as a glass of strong drinks. It can be added to salads, soups, vegetable stews and even caviar.

A simple way of salting saffron milk caps: express option

If you want to please yourself and your household with a delicious mushroom snack in a few hours, then use the express salting of mushrooms.

• Main product - 2 kg;
• Salt - 4 tbsp. l.

The simple method of salting saffron milk caps has one drawback - the appetizer should not be stored for a long time, it should be eaten in 2-3 days. Therefore, for this option of salting, a small amount of mushrooms is taken.

The peeled fruit bodies are folded in layers in sterilized glass jars, caps down.

Each layer of mushrooms is sprinkled with salt, sparing no preservative.

Press down with a small load, and as soon as the mushrooms let the juice out, after 5-7 hours they are ready for use. The main thing to do is to thoroughly rinse the product from salt, season with vegetable oil, green onions and chopped parsley.

Salting saffron milk caps for the winter in a dry way: step by step instructions

Salting saffron milk caps for the winter in a dry way is quite simple, because mushrooms are not soaked, washed, or even boiled. However, this option requires a lot of salt.

• Main product - 5 kg;
• Salt - 10 tbsp l .;
• Allspice and black pepper - 10 peas each;
• Bay leaf - 5 pcs.;
• Dill sprigs - 4 pcs.

Dry salting of mushrooms should be done following the step-by-step instructions.

1. The mushrooms are cleaned with a damp kitchen sponge, the tips of the legs are cut off and laid out in layers in a sterilized jar with a wide neck. First, dill twigs are placed on the bottom of the jar and a thin layer of salt is poured.
2. Each row of mushrooms is sprinkled with salt, allspice and black peppercorns, and bay leaves.
3. Cover with a gauze napkin, put a tea or coffee saucer on it.
4. Press down from above with a load in the form of a plastic bottle filled with water.
5. After 14 days, mushrooms can be served to the table, treating loved ones and guests, but rinsed well in cold water beforehand. If the mushrooms are salty, the mushrooms can be soaked in cold water for about 30-40 minutes.

Cold method of salting saffron milk caps

The cold method of salting saffron milk caps will help preserve all their taste, as well as useful substances. In this version, the mushrooms are also not soaked or boiled.

• Main product - 3 kg;
• Currant and cherry leaves;
• Salt - 4 tbsp. l .;
• Garlic - 6-8 cloves;
• Carnation - 4 pcs.;
• Ground black pepper - 1 tsp

1. Put the dry-peeled mushrooms in an enamel pan, in which currant and cherry leaves scalded with boiling water are already at the bottom.
2. Sprinkle each layer of mushrooms, which are placed with their caps down, with salt, cloves, chopped garlic cloves and ground black pepper.
3. Cover with a cloth on top and press down with a load, leaving it under pressure for 25 days.
4. Check the workpiece every 3-4 days to ensure that no mold forms on the surface.

Hot salted mushrooms

We offer another recipe for a quick version of hot salting of mushrooms. It allows you to start eating a snack after 5-7 days.

• Main product - 3 kg;
• Salt - 4 tbsp. l .;
• Water - 2 l;
• Garlic - 4 cloves;
• Blackcurrant and cherry leaves - 7 pcs.;
• Dill seeds - 1 tsp;
• Cloves and allspice - 5 pcs.

1. After cleaning, rinse the mushrooms and add water.
2. Let it boil, boil for 5 minutes and add salt, pure currant and cherry leaves, allspice, cloves, and dill seeds.
3. Let the mushrooms boil in brine for 15 minutes and put in glass jars with a slotted spoon, sprinkling with chopped garlic.
4. Strain the brine, let it boil again and pour into the jars. If the mushrooms are not in the liquid, they will deteriorate and turn black.
5. Close the jars with nylon lids, and after cooling, take them to the cellar.

It is worth saying that no matter what methods of salting saffron milk caps you choose, cooked mushroom preparations will diversify the everyday family menu and decorate any festive table.