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In the home kitchen, the preservation of saffron milk caps is especially popular. So, for example, salting of these fruit bodies is carried out in every house where lovers of "quiet hunting" live. However, before you try a delicious snack, you need to work hard to clean the mushrooms of dirt and other debris. To do this, wipe each mushroom cap with a damp kitchen sponge, cut off the tip of the leg and rinse with a large amount of cold water, to which a little salt and citric acid are added. After that, each housewife proceeds to her favorite processing recipes. This article describes how to cover mushrooms by salting.

How to close cold salted mushrooms for the winter

The cold method involves salting raw mushrooms that have passed only the initial stage of processing. Moreover, these fruiting bodies do not need a large amount of spices, sometimes salt alone is enough. By the way, if you overdo it with spices, then salted mushrooms may darken. To know how to close mushrooms for the winter with a cold salting method, you need to prepare the following products according to the list:

• Ryzhiki - 7 kg;
• Salt - 1 tbsp (250 g);
• Currant leaves - 30 pcs.
• Black peppercorns - 70 pcs.

With a detailed description of the recipe, it will be easier to understand how to close salted mushrooms in a cold way.

1. As already noted, mushrooms need to be cleaned first. It is better to take small and medium-sized mushrooms for pickling. However, if the crop consists mainly of large specimens, then they can be cut into several pieces.
2. Leave the mushrooms to drain off the excess liquid, and in the meantime, scald fresh leaves with boiling water and dry.
3. Put a "pillow" of half the leaves in the prepared container on the bottom.
4. Pour on top about 1 tbsp. l. salt and 10 black peppercorns.
5. Divide all mushrooms into 6 parts and put one of them on the "pillow". In this case, the legs of the mushrooms when laying should be at the top, and the caps at the bottom.
6. Repeat the procedure for laying the fruit bodies and spices in layers.
7. Cover on top with the second half of the currant leaves and cover with a lid.
8. Install oppression and take out to a cool place.
9. After 3-4 days, check the mushrooms for the formed brine. If they are not completely immersed in it, then cold boiled water should be added.

After one and a half to two weeks, you can check the snack for readiness.

How to close mushrooms using the hot salting method

With hot salting, the readiness of the saffron milk caps is checked after 5-7 days, since they are boiled in advance.

This processing option is the most popular, it keeps the fruit bodies their attractive color. Before you close the mushrooms, you need to prepare all the necessary ingredients.

• Ryzhiki - 4 kg;
• Salt - 160 g;
• Water - 2 tbsp.;
• Fresh dill - 1 small bunch;
• Bay leaves - 7-10 pcs.;
• Black pepper (peas) - 25-30 pcs.;
• Horseradish leaves.

How to close salted mushrooms using the hot salting method?

After cleaning, we immerse the mushrooms in an enamel pan, put on fire.

Without boiling, add 1 tsp. citric acid to maintain color.

Cook the mass over medium heat for 10 minutes, then drain the water and transfer to a colander.

We wash it again and leave it to drain from the liquid.

Put clean and dry horseradish leaves in the prepared dishes.

Then we distribute the mushrooms in layers, sprinkling them with salt, bay leaves, pepper and chopped dill.

Pour in 2 tbsp. water and cover with horseradish leaves.

We put it under the press and immediately transfer the container to a cool room.

After a week, the workpiece can be laid out in jars and closed with dense nylon lids.

How to close mushrooms in jars under iron and nylon lids

You can close mushrooms for the winter directly to banks, how to do this? First of all, it is advised to take small dishes - 0.5 and 1 liter. The fact is that even the first discovery of conservation violates its environment, as a result of which the oxidation process begins to go faster, and the mushrooms can turn black.

• Camelina mushrooms - 3.5 kg;
• Salt - 140 g;
• Garlic - 6 cloves;
• Cherry leaves.

Will a step-by-step recipe show how to close salted mushrooms in jars?

1. Clean the fruit bodies of dirt and rinse in water.
2. Scald the cherry leaves with boiling water and dry in a ventilated place.
3. In a separate container, combine mushrooms, salt and garlic, cut into slices, drained from excess liquid.
4. Stir everything with your hands and leave for several hours under oppression.
5. Put cherry leaves on the bottom of sterilized jars.
6. Fill them with mushrooms and pour the resulting brine.
7. If there is not enough brine, then add cold salted water to the jar so that it completely covers the mushrooms.
8. Close with nylon lids, take out to the basement or refrigerate.

Salted mushrooms can be closed under iron lids, how to do this? To do this, in each jar you need to pour 2-3 tbsp of mushrooms over the top. l. vegetable oil, heated in a pan, and roll up.