Recipes for salting mushrooms for the winter: photos and videos of step-by-step cooking in a hot and cold way

The annual salting of mushrooms for the winter is a favorite way of preserving mushrooms in many households. It is always preferable to salting milk mushrooms for the winter in a hot way, since during the heat treatment most of the pathogenic bacterial microflora is destroyed. But in terms of taste, cold pickling of mushrooms for the winter has outstanding competitive advantages due to the presence of strength and crunch. All procurement methods are described on this page. You can choose a recipe for pickling milk mushrooms for the winter in accordance with the taste preferences of all family members. And you can diversify the options for traditional blanks with new cooking options. The presented recipes for salting milk mushrooms for the winter with a photo, which allow you to imagine how the final result will look like.

Recipe for pickling milk mushrooms for the winter in a cold way (with video)

Before pickling mushrooms for the winter, spices are placed on the bottom of the dishes - black currant leaves or bay leaves, garlic, dill, horseradish leaves, as well as, if desired, allspice, cloves, etc. 8 cm, each of which is sprinkled with salt. According to this recipe for pickling milk mushrooms for the winter in a cold way, at home, they take 3% of salt from the mass of mushrooms. Also add 2 g of bay leaves and 1 g of allspice per 10 kg of mushrooms. From above, the mushrooms are covered with a clean linen cloth, and then - with a freely entering lid (a wooden circle, an enamel lid with the handle down, etc.), on which oppression is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze.

For oppression, you cannot use metal objects, bricks, limestone and easily falling apart stones.

After 2-3 days, the excess of the brine that has appeared is drained and a new portion of the mushrooms is added. This operation is repeated until the sedimentation of the mushrooms stops and the containers are filled to the maximum. If after 3-4 days the brine does not appear over the mushrooms, the oppression is increased.

Salted mushrooms are stored in a cool place, periodically (at least once every two weeks), washing the wooden oppression and changing the napkin. Cold salting can be carried out in a slightly different way: mushrooms are placed on the spices with their heads up (and not down) in a layer 8-10 cm thick (not 5-8), sprinkle it with salt, then put the spices again, and on them - mushrooms and salt. So fill the entire container layer by layer. After that, cold boiled water is poured into it, cover the dishes with a wooden circle entering it and put oppression on top.

When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly corked and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. They are especially careful to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing they become flabby, tasteless and quickly deteriorate.

With cold salting, milk mushrooms can be eaten after 30–40 days.

Watch how cold pickling of milk mushrooms is carried out for the winter in the video, where all the steps are illustrated.

Recipes for salting milk mushrooms for the winter in a hot way (with video)

Recipes for salting milk mushrooms for the winter in a hot way are used when storing these mushrooms for future use. According to the recipes for salting mushrooms for the winter, milk mushrooms, cleaned of litter, soaked (in the presence of bitter milky juice), washed are divided into legs (they are salted separately) and caps. Large caps, if salted together with small ones, are cut into 2-3 parts.Then water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, mushrooms are dipped into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are added. For 1 kg of prepared mushrooms, they consume:

  • 2 tablespoons of salt
  • 2-3 bay leaves
  • 2-3 black currant leaves
  • 4-5 cherry leaves
  • 3 black peppercorns
  • 3 carnation buds
  • 5 g dill.

Boil milk mushrooms and podgruzdki, counting from the moment of boiling, for 5-10 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent.

The boiled mushrooms are carefully placed in a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed.

The brine should be no more than 1/5 of the mass of the mushrooms.

The mushrooms are ready for use in 40–45 days.

The hot method is also used in a slightly modified form.

Mushrooms are boiled in salted water without spices, put on a sieve, cooled by pouring cold water, and allowed to dry.

Then they are salted in the same way as in the cold method, placing mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt in a container in layers.

Watch how the hot salting of milk mushrooms goes for the winter in the video, which shows all the steps.

Salting milk mushrooms at home for the winter

Ingredients for salting milk mushrooms at home for the winter are products such as:

  • 1 bucket of milk mushrooms
  • 1.5 cups of salt.

Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden dish, sprinkle with salt. You can sprinkle them with chopped white onions.

Recipes for salting mushrooms for the winter in jars

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then, according to the recipe for pickling milk mushrooms for the winter, put them in large containers in large containers, sprinkling with dill, and sprinkle lightly with salt every 2 rows of mushrooms. Pour a decent amount of salt on top and cover with a cabbage leaf. Oppression is not needed.

Salting milk mushrooms in jars for the winter in Altai style gives an unusual taste.

Ingredients:

  • 10 kg of mushrooms
  • 400 g salt
  • 35 g dill (greens)
  • 18 g horseradish (root)
  • 40 g garlic
  • 35-40 allspice peas
  • 10 bay leaves.

The mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle.

If the brine does not appear within two days, the load should be increased.

In 30-40 days after salting, the mushrooms are ready to eat.

Salting boiled mushrooms in jars for the winter.

Ingredients:

  • 10 kg of boiled mushrooms
  • 450-600 g salt
  • garlic
  • onion
  • horseradish
  • tarragon or dill stalks

Clean and washed mushrooms are boiled in lightly salted water. Chilled in cold water. Allow water to drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable. The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. If the brine is not enough and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g for 1 liter of water, that is, 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold.The lid, the oppression stone and the fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a salt solution

Step-by-step recipe for hot salting milk mushrooms for the winter

Ingredients for hot salting milk mushrooms for the winter are products such as:

  • 10 kg raw mushrooms
  • 400-500 g salt (2-2.5 cups)
  • Garlic
  • Parsley
  • Horseradish
  • dill or celery stalks

A step-by-step recipe for salting milk mushrooms for the winter includes the following steps: peeled and washed mushrooms are blanched: placed on a sieve, poured abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, the blanched mushrooms are ready to eat.

Salting soaked and boiled milk mushrooms

Many milk mushrooms taste and smell bitter, pungent, or unpleasant. These disadvantages are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well. Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Soaking time from 1 to 3 days. The water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms, podgruzdi dipped in boiling water and cook for 5 to 30 minutes. The water should be poured out after each boiling or scalding. After boiling the mushrooms, the pan should be well wiped with dry salt, washed thoroughly and wiped dry.

Cold method of salting milk mushrooms with dill for the winter

Ingredients:

  • 1 kg of mushrooms
  • 25 g dill seeds
  • 40 g of salt.

Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed 4–5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then it will be necessary to increase the oppression. Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.

Hot salting of dry milk mushrooms for the winter

For salting dry milk mushrooms in a hot way for the winter, the following ingredients are needed:

  • 1 kg dry mushrooms
  • 5 bay leaves
  • 3 cloves of garlic
  • 15 g dill seeds
  • 5-6 peas of black pepper
  • 60 g of salt.

Before salting dry mushrooms for the winter, dip prepared, soaked and peeled mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and 1/2 teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a weighted circle. After a week, close the jar with a lid and put in a cool place.

Recipes for pickling milk mushrooms for the winter

Further, more recipes for salting milk mushrooms for the winter are proposed using various layouts of products.

Milk mushrooms with onions

Ingredients:

  • 1 bucket of milk mushrooms
  • 400 g salt
  • onions to taste

Wash the milk mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press on top with oppression and keep in a cool place for 1.5–2 months.

Small milk mushrooms with dill

Ingredients:

  • 1 bucket of small mushrooms
  • 400 g salt
  • dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.

Milk mushrooms with horseradish

Ingredients:

  • 10 kg mushrooms
  • 400 g salt
  • Garlic
  • horseradish root
  • Dill
  • Bay leaf
  • allspice to taste

Peel the mushrooms, cut off the legs. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20–25 days after the last batch is laid.

Spicy mushrooms

Ingredients:

  • 1 kg of mushrooms
  • 50 g salt
  • Bay leaf
  • Dill seeds
  • black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine and put them in sterilized jars in layers, sprinkle with salt, dill seeds and pepper. Close the jars with a lid and store in the cellar or refrigerator.

The mushrooms will be ready to eat in 10 days.

Spicy milk mushrooms

Ingredients:

  • 1 kg of mushrooms
  • 50 g salt
  • Garlic
  • Dill
  • currant and cherry leaves
  • Bay leaf
  • Carnation
  • black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine. Put garlic, cloves, pepper on the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar, put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the brine over the mushrooms and close the jars with lids. Store in a cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Watch the process of salting milk mushrooms for the winter in the video, where all the steps are illustrated.


$config[zx-auto] not found$config[zx-overlay] not found