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There are three main methods of salting mushrooms: hot, cold, and dry.

For the first, fruit bodies are pre-boiled or filled with boiling water.

The second method involves soaking the mushrooms in cold salted water.

The third method is suitable exclusively for saffron milk caps, which have enough of their own moisture to form a brine.

The simplest options for how you can salt mushrooms to prepare preparations for the winter are described in this selection of recipes.

Cold pickling of mushrooms

Salted whites with dill and spices.

Ingredients:

• Mushrooms,
• salt,
• spices,
• Dill seeds

Cooking method:

1. To salt the mushrooms in a cold way according to this simple recipe, they need to be cleaned of debris, cut the large whites, and leave the small ones intact.
2. Soak in cold water for a day, changing the water three times.
3. Then strain the mushrooms and put them in a bowl for salting, alternating with black currant leaves, sprinkling with salt, dill seeds and spices.
4. Salt requires 50-60 g for each kilogram of mushrooms.
5. Cover the dishes with a cloth, put a circle, put a load, put it out in the cold.
6. Make sure that the mushrooms are completely covered with brine at all times. If it is not enough, pour in salted water.
7. Avoid the appearance of mold, which indicates a low concentration of brine or too high storage temperature.
8. If mold appears, change the cloth to a clean one, and rinse the circle and weight with hot water. The mushrooms will be ready in 3-4 weeks.

Salted pigs.

Ingredients:

• Mushrooms,
• salt,
• lemon acid,
• black currant leaf,
• dill stems and umbrellas,
• spices,
• garlic if desired.

Cooking method:

For salting mushrooms, the pigs need to be cleaned, if necessary, cut and soaked in cold water for a day, changing the water once.

Then put the mushrooms in salted and acidified water (2 g of citric acid and 10 g of salt per liter) and leave for another day.

After that, put currant leaves, dill stalks with umbrellas, then mushrooms, sprinkling them with salt (50 g of salt per 1 kg of mushrooms) and spices in a bowl for salting.

Put the garlic as desired, as it can muffle the natural taste of the mushrooms.

Cover the filled container with a cloth, put a circle, put a load sufficient for the mushrooms to give juice. Leave in a cool place for 1.5 months.

Milk mushrooms, salted with horseradish root and dill

Ingredients:

• 10 kg of mushrooms,
• 400 g of salt
• 100 g dry dill stalks,
• 2-3 horseradish leaves,
• 10 tbsp. tablespoons of chopped horseradish root,
• 10 pieces. bay leaf,
• 1 tbsp. a spoonful of black or allspice peas.

Cooking method:

1. To salt the mushrooms the way the correct technology suggests, you need to soak the mushrooms for 2-3 days.
2. Then put the soaked fruit bodies in a salting dish in layers, alternating with dill stalks and horseradish leaves, sprinkling with chopped horseradish root, bay leaf, pepper and salt.
3. Cover the dishes with a circle and place the load.
4. When salting mushrooms at home, you need to make sure that the mushrooms are completely covered with brine.
5. Otherwise, increase the load.

The mushrooms will be ready in 35 days.

Black milk mushrooms, salted with garlic

Ingredients:

• 10 kg of mushrooms,
• 700 g of salt
• 5 heads of garlic,
• 100 g of black currant leaves,
• 50 g cherry leaves,
• 2-4 horseradish leaves,
• 15-20 pcs. bay leaf,
• 2-3 tbsp. tablespoons of black and allspice peas.

Cooking method:

1. For this recipe for salting mushrooms, the milk mushrooms need to be peeled, filled with cold water for 10-5 hours, and drained.
2. Put horseradish leaves, currants and cherries in a bowl for salting, mushrooms on them, adding salt and sprinkling with peppercorns, chopped bay leaves and chopped garlic. Above, again a sheet of horseradish.
3. To salt mushrooms in this way, you need to cover the dishes with a cloth, put a circle and put a load. Leave for 2 days at room temperature.
4. During this time, the mushrooms should give juice and be completely covered with brine. If there is not enough brine, you need to add salted water or increase the load.
5. Store the mushrooms in the cold, rinsing the cloth from time to time and rinsing the load.

The mushrooms will be ready in 40 days.

White milk mushrooms, salted in a jar.

Ingredients:

• 1 kg of mushrooms,
• 1 umbrella of dill,
• 3-4 cloves of garlic,
• 2 tbsp. tablespoons of salt
• 10 black peppercorns,
• 5-10 black currant leaves.

Cooking method:

1. To salt mushrooms for the winter according to this recipe, the milk mushrooms need to be peeled, filled with cold water, soaked for a day, changing the water 2 times.
2. Then drain and cook in boiling water for 5 minutes.
3. Chop the dill, chop the garlic into slices.
4. Put half of the black currant leaves on the bottom of the jar, sprinkle with salt.
5. Then lay out the milk mushrooms tightly, adding some salt and sprinkling with dill, pepper and garlic.
6. After filling the jar, put the rest of the currant leaves on top and pour in the water in which the milk mushrooms were cooked.
7. Close the jar with a plastic lid, cool and refrigerate.

The mushrooms will be ready in 1 - 1.5 months.

How to hot salt mushrooms

Hot salted mushrooms.

Ingredients:

• 5 kg of saffron milk caps,
• 5 l of water,
• 1 glass of salt
• 2 tsp 70% vinegar essence,
• black currant and cherry leaf,
• spices to taste.

Cooking method:

1. Before hot salting mushrooms, mushrooms must be cleaned of debris and rinsed.
2. Then blanch for 2-3 minutes in boiling water with vinegar and drain.
3. Then put cherry and currant leaves in a container, then mushrooms, sprinkling them with salt and spices.
4. Make the leaves again with the top layer, cover the dishes with a cloth, put a circle, put oppression. The mushrooms will be ready in a month.

Spicy mushrooms.

Ingredients:

• 1 kg of saffron milk caps,
• 20 worms of black currant,
• 2-3 pcs. bay leaf,
• 4-5 peas of allspice,
• 40 g of salt.

Cooking method:

For home salting, the mushrooms need to be peeled, rinsed with boiling water twice on a sieve or in a colander, cooled in running water and placed in a dish with the plates facing up. Place a black currant leaf and bay leaf, peppercorns on the bottom of the dish and on top.

Sprinkle the mushrooms with salt, cover with a circle, put pressure. Store cold.

Hot salted boletus.

Ingredients:

• Mushrooms,
• salt,
• Dill,
• currant leaf,
• black peppercorns,
• Carnation,
• Bay leaf.

Cooking method:

Before salting mushrooms at home in a hot way, you need to cook the brine at the rate: for every 0.5 liters of water - 2 tbsp. tablespoons of salt, 3-5 peppercorns, 1-2 cloves buds, 0.5 teaspoons of dill seeds, 1 bay leaf, 5-10 black currant leaves. This amount of marinade is calculated for 1 kg of mushrooms.

Peel the mushrooms, cut if necessary, put them in a boiling marinade and cook for 20-25 minutes after boiling. Immediately pack hot mushrooms in prepared jars.

Volnushki salted with garlic and spicy leaves.

Ingredients:

• Volnushki,
• salt,
• garlic,
• dill umbrellas,
• allspice peas,
• Bay leaf,
• vegetable oil,
• onion face,
• black currant and cherry leaves.

Cooking method:

1. For salting mushrooms for the winter, the waves need to be cleaned of debris and soaked in cold water for 2 days, changing it after 12 hours.
2. Then boil the mushrooms in salted and slightly acidified water for 10 minutes. Drain the broth, pour in fresh water, put 1-2 onions and cook for another 30 minutes, periodically removing the foam. Then remove the onion, strain the broth into a bowl, mix the mushrooms with salt.
3. For each kilogram of boiled mushrooms, 1 - 1.5 tbsp. tablespoons of salt, 2-3 cherry leaves, the same number of black currant leaves, 2-3 cloves of garlic, 1-2 umbrellas of dill, 3-5 peas of allspice.
4. Scald the leaves and dill with boiling water, cut the garlic into slices.
5. Put the hot mushrooms in sterilized jars with the remaining ingredients added to two-thirds of the volume and pour over the boiled broth. Pour 1-2 tbsp into each jar. tablespoons of vegetable oil, cover the jars with a cloth and leave to cool.
6. Then tie the jars with parchment or close them with plastic lids and store them in the cold.

Dry salting of mushrooms

Dry salted mushrooms.

Ingredients:

• Ryzhiki,
• salt,
• currant and cherry leaf,
• black peppercorns optional.

Cooking method:

To dry salt the mushrooms according to this recipe, only juicy elastic mushrooms are suitable. They must have enough of their own liquid to form a brine. Spicy herbs and garlic are not put in such mushrooms, so as not to interrupt the original taste of mushrooms. As a last resort, you can put several dill umbrellas along with the leaves.

Before salting mushrooms for the winter in a salty way, they need to be cleaned of debris. Put a leaf of currant and cherries in a container for salting, and on them mushrooms with their caps down. Salt each layer of mushrooms, taking 40-50 g of salt for each kilogram of mushrooms. Peppercorns are added at will and in small quantities.

Cover the mushrooms with a cloth, put a circle on it and place the load. The oppression should be sufficient for the mushrooms to give juice. When the mushrooms begin to settle, new portions of saffron milk caps can be added to the container, also sprinkling with salt. Cover the filled dishes with cherry and currant leaves, place the load and store the mushrooms in the cold. They will be ready in 1.5 months.

You can see how mushroom pickling is performed in these photos: