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There are many ways to quickly and tasty salting mushrooms. Many housewives use them with pleasure to diversify the daily menu of their family and treat friends during the holiday.

For most mushroom pickers, mushrooms occupy one of the top lines in the category “favorite mushrooms”. For its appearance, taste and useful properties, this type of fruit bodies is considered a delicacy that is prepared even in expensive restaurants.

As for the recipes for quick salting of saffron milk caps for the winter, they are used very often at home. However, before processing, the mushrooms must be cleaned of dirt, the lower parts of the legs removed and rinsed in cold water. It is worth noting that only young and strong specimens should be selected for salting. This article presents four of the most popular methods for salting mushrooms quickly and easily.

Dry way of delicious salting of mushrooms: a quick recipe

The dry method of quick salting of saffron milk caps allows them to be subsequently fried, stewed, marinated and even cooked first courses.

• 5 kg of saffron milk caps;
• 200 g of salt;
• 5 cloves of garlic;
• 2 tbsp. l. dried dill;
• Grape leaves;
• 5 bay leaves;
• 20 peas of black and allspice.

A step-by-step recipe will show how quickly and tasty mushrooms can be salted.

In this case, the mushrooms do not come into contact with water, but are only thoroughly cleaned with a damp kitchen sponge or toothbrush.

After dry cleaning, the mushrooms are spread in layers in salting dishes, each of which is sprinkled with salt, chopped garlic, pepper, bay leaves and dried dill.

From above, the workpiece is covered with clean grape leaves and sprinkled with salt again.

A small load is placed and transferred to a cool place for 5 days so that the mushrooms let the juice out. The mushrooms that have settled under the press should be completely immersed in the brine. If this does not happen, cold boiled water is added to the workpiece, replenishing the required level of liquid.

The readiness of the snack is checked after about 15 days.

Quick salting of saffron milk caps with cloves

Quick salting of saffron milk caps by the proposed method implies preliminary boiling of fruit bodies. Thanks to this simple recipe, the snack can be put on the table in 5-7 days.

• 4 kg of saffron milk caps;
• 150 g of salt;
• 20-30 peas of black pepper;
• Blackcurrant leaves (pour over with boiling water);
• 6 inflorescences of carnation and bay leaves;

Will a step-by-step recipe show how to quickly pickle mushrooms at home?

1. The mushrooms, cleaned from dirt and adhering leaves, are boiled in water with the addition of 1 bay leaf - 10 minutes.
2. Part of the currant leaves and the remaining bay leaves are placed on the bottom of the prepared container.
3. Lay boiled mushrooms in layers and sprinkle with salt, cloves and black pepper.
4. Cover the workpiece with a clean cloth or gauze.
5. From above they press down with oppression and take out for 2-3 days to the basement. During this time, the mushrooms should be covered with brine.
6. As already mentioned, after just a week, the first sample can be removed from the appetizer.

If you want to keep the mushrooms longer, transfer them to sterilized jars and cover with brine. To prevent the appearance of mold, the napkin and the load should be periodically washed with hot salted water with the addition of vinegar or soda. Jars with blanks are stored both in the basement and on the shelves of the refrigerator.

How to quickly salt mushrooms in a hot way (with video)

The following recipe for quick salting of mushrooms is also harvested using the hot method. However, the added garlic and horseradish will add flavor to the snack.

• 3 kg of boiled saffron milk caps;
• 170 g salt;
• Horseradish leaves;
• 3 dried clove buds;
• 3 bay leaves;
• 1 horseradish root;
• 10 cloves of garlic;
• 15 black peppercorns.

What is a quick way to salt mushrooms to get a quality snack?

1. Put horseradish leaves scalded with boiling water in an enamel pot or other container for salting.
2. Next, distribute the boiled mushrooms in layers of 6-7 cm in height.
3. Sprinkle each layer with salt and all other spices, including grated horseradish root and chopped garlic.
4. The topmost layer should be sprinkled with salt and covered with fresh leaves.
5. Close with a lid or other plane, put oppression on top and take out to a cold place.
6. From time to time, you should monitor the liquid released from the mushrooms as a result of salting. Its level must be sufficient to completely cover the workpiece.

The video below shows how to salt mushrooms in a quick way.

A quick way to pickle saffron milk caps with fresh dill

We offer another popular and quick recipe for salting mushrooms. It allows you to prepare your favorite mushrooms when the appropriate dishes are not at hand.

• 3 kg of saffron milk caps;
• 120 g salt;
• 1 bunch of fresh dill;
• 10 black peppercorns;
• 4 bay leaves.

We offer you to learn in detail how to quickly salt mushrooms.

1. Boil the peeled mushrooms for 15 minutes over medium heat, constantly removing the foam.
2. We put it back on the wire rack and leave it to drain.
3. At the bottom of the sterilized jars, lay out a bay leaf, a few peas of black pepper, a part of chopped fresh dill and a thin layer of salt.
4. We distribute the mushrooms in jars in layers, each of which we sprinkle with salt, dill and black peppercorns.
5. Fill with mushroom broth, in which mushrooms were cooked.
6. We put a small load on top so that the mushrooms are in the brine, and we take it to the basement for 7-10 days.
7. After the appointed time, we remove the oppression and close the cans with nylon lids.