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These beautiful red mushrooms begin their fruiting from the middle of summer, and finish almost at the end of October. Collecting mushrooms is a pleasure, as they grow in large groups. Therefore, having found only one mushroom, you can be sure that there are more around. In a short period of time, you can easily collect more than one basket of mushrooms from one glade.

Salted mushrooms are an amazing snack for any dinner party. However, not every culinary expert knows how to salt these fruiting bodies. Although there are several ways to salt mushrooms for the winter, dry salting of saffron milk caps is especially appreciated.

How to process mushrooms and how you can use them after dry salting

Before you start cooking salted saffron milk caps, you should process the mushrooms:

• To clear the mushrooms from forest debris, removing the remnants of needles and leaves;
• Cut off the tips of the legs, then use a damp kitchen sponge or medium-hard toothbrush to rub each mushroom cap. When dry salting, mushrooms should never be washed so that they do not absorb water.

You need to store the snack at a temperature not higher than + 10 ° C in a dark and well-ventilated room. In addition, it should be noted that with dry salting, mushrooms change their color and acquire a green-brown tint, which does not at all affect the taste of the mushrooms.

The simplest recipes for dry salting of mushrooms help to make real delicacies from these mushrooms. The appetizer turns out to be very tasty, juicy and surprisingly aromatic.

How can mushrooms be used after dry salting, and for what dishes? They will be an ideal addition to any vegetable and meat salads, they can be used as a side dish to hot boiled potatoes or rice. Salted mushrooms are added as a filling to pizza, pies and pies.

How to pickle mushrooms with dry salting: a classic recipe

The mushrooms cooked with dry salting for the winter according to the classic recipe are very tasty and aromatic. Even experienced chefs use this option, preferring the natural taste of mushrooms, without the addition of spices and spices.

• 5 kg of saffron milk caps;
• 300 g of salt.

How to properly salt mushrooms with dry salting, you can learn from the step-by-step description of the recipe.

After preliminary dry cleaning, place the mushrooms in layers in an enamel pan and sprinkle with salt.

Then cover with an inverted plate and press down with pressure, for example, a granite stone or a glass container of water.

Move to a cool and dark place and leave for 15 days.

Distribute the mushrooms in sterilized glass jars, pour over the released brine.

Close with tight lids and put back on the shelves in the basement. Such a blank can be stored for no more than 12 months.

How to salt mushrooms with dry salting with cloves

Dry salted mushrooms with cloves is a more complex recipe. However, the spices in this version will make the appetizer even tastier and more aromatic.

• 2 kg of saffron milk caps;
• 100-120 g of salt;
• 10-15 carnation buds;
• 5-7 pcs. bay leaf.

We offer you to watch the process of cooking mushrooms with dry salting in the video.

1. Lay the dry-peeled mushrooms in a thin layer on the bottom of the enamel pan.
2. Sprinkle with salt on top, add bay leaves and a few cloves.
3. Laying out the mushrooms in layers, sleep each with salt and spices.
4. Cover the container with an inverted lid, and on top with gauze folded in several layers.
5. Press down with a load, for example, a can of water, and take to a dark, cool room.
6. After 10 days, salted mushrooms can be served as a snack.

Recipe for dry salting of mushrooms with garlic

In this recipe with a photo, dry salted mushrooms can be prepared with the addition of garlic, which will make the appetizer more spicy and piquant.

• 2 kg of saffron milk caps;
• Horseradish leaves;
• 4 dill umbrellas;
• 5-7 cloves of diced garlic;
• 120 g of salt.

Dry salting of mushrooms with garlic is carried out as follows:

1. The bottom of the enamel pot is laid out with horseradish leaves, scalded with boiling water and dried. This will prevent mold from developing in the workpiece.
2. Then two umbrellas of dill and a layer of dry-peeled mushrooms are laid out.
3. Sprinkle the mushrooms with salt and some diced garlic.
4. Then every 2-3 layers of mushrooms are sprinkled with salt and garlic.
5. After laying out the main product, cover everything with the remaining dill umbrellas and horseradish leaves.
6. Cover with a cloth or gauze and press down with an inverted lid.
7. Place a load on top, which can serve as a large can of water, and transfer it to a dark, cool room for 2 weeks.
8. When the mushrooms let the juice go, and it mixes with salt, the product will be salted.
9. Every 3-4 days, the gauze from the surface of the mushrooms will need to be changed to a new one or washed in salted water.
10. Transfer the mushrooms to sterilized jars, fill with brine and refrigerate. You can start tasting after 2 weeks, that is, the salting time lasts 30 days.

Dry salted mushrooms with mustard seeds

The recipe for dry salting of mushrooms with mustard seeds can decorate any festive table, as well as diversify your daily menu.

• 2 kg of saffron milk caps;
• 100 g of salt;
• 1 tsp grains of pink or white mustard;
• 2 spruce branches;
• 4 things. bay leaf.

How to properly salt mushrooms with dry salting, you can learn from the step-by-step instructions described below.

In this version, the hostesses use not only mustard seeds, but also spruce branches, which will give the appetizer an amazing aroma.

1. Put one spruce branch on the bottom of an enamel or wooden container and lay out a layer of dry-peeled mushrooms with their caps down.
2. Then add mushrooms and sprinkle with mustard seeds, adding 1 bay leaf.
3. Lay out the entire main product, adding salt, mustard and lavrushka.
4. Cover with a spruce branch on top, then with a gauze napkin, press down with a lid, placing a small weight on it.
5. Take it to the basement for 2 weeks, changing the gauze napkin every 3-4 days.
6. Mushrooms can be left in a container in which they were salted, or they can be transferred to sterile jars, filled with brine and closed with lids.

Dry salting of mushrooms with pepper and how to remove excess salt

How to properly salt mushrooms with dry salting, adding allspice to surprise your household with a very delicate and aromatic snack?

• 2 kg of saffron milk caps;
• 100-120 g of salt;
• 15 peas of allspice;
• Blackcurrant and cherry leaves.

1. After cleaning, which does not use water, the mushrooms are laid out in layers in an enamel container, where there is already a "pillow" of leaves.
2. Each layer of fruit bodies is sprinkled with salt and allspice peas.
3. Press down every few layers with your hands and spread the mushrooms further, sprinkling with a preservative.
4. A layer of leaves is distributed from above, covered with a clean cloth, pressed down with a load, taken to the basement or refrigerated for 7 days. All this time, you need to ensure that the top layer of the mushrooms is covered with brine, otherwise the workpiece may deteriorate.
5. You can eat such a snack in 20-25 days.

There are situations when mushrooms are slightly salted. How to remove excess salt from dry salted mushrooms? It turns out that this is very simple: the mushrooms are washed, then soaked in cold water for 2-3 hours. They are laid out on a wire rack or sieve, allowed to drain and then the intended dish is prepared.