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Salted mushrooms in a barrel are considered one of the most delicious snacks for the winter. Recipes for such blanks are time-tested, which means they are in great demand on the tables of many Russian families. I must say that mushrooms harvested in wooden dishes have a peculiar taste that many like much more than canned ones.

Since mushrooms belong to the 1st category of edibility, they do not need soaking and preliminary boiling. It is enough to clean them of dirt and adhering debris, cut off the tips of the legs and rinse thoroughly in acidified water. For salting, it is better to choose small and strong specimens that will look beautiful and neat on the table.

Since we are talking about a wooden barrel, the first thing to do is to fill it with water and leave it for 10-12 hours. This will help determine if cracks have appeared through which liquid can pass. After that, the water must be drained and the inner walls must be rinsed with boiling water. Then it is advisable to put the container in the sun's rays so that it dries completely.

How to cold salt mushrooms in a barrel for the winter

Salting saffron milk caps in a barrel will be a snap. I must say that for this processing option, you need to take less spices. With the cold method of salting, mushrooms can be put on the table as early as 12 days.

• Ryzhiki - 7 kg;
• Salt (not iodized) - 280-300 g;
• Currant leaves;
• Bay leaf - 15 pcs.;
• Black pepper (peas) - 70-80 pcs.

How to cold pickle mushrooms in a barrel? Recall that the cold method involves salting raw fruit bodies, without any heat treatment.

Put a "pillow" of currant leaves on the bottom of the barrel, put 10-15 black peppercorns, a couple of bay leaves and add about 40-50 g of salt. Put a 6-cm layer of peeled mushrooms on top (caps down) and repeat the procedure with spices.

Thus, lay out all the mushrooms and spices, and cover the top with a layer of currant leaves.

Cover with a lid or cloth, put oppression on top. Take the workpiece to a cool room, and from time to time check it for the presence of liquid. The mushrooms will settle and release a large amount of juice, which should completely cover them. The space that is not filled with the secreted juice can be filled with cold boiled water.

How to hot pickle mushrooms in a barrel and how to transfer them to jars

The mushrooms in the barrel can also be salted hot, that is, with preliminary boiling. In this case, the appetizer can be ready as early as 4 days of salting.

• Main product - 6 kg;
• Salt - 200 g;
• Fresh dill - 3 bunches;
• Oak / Cherry Leaves;
• Black and allspice pepper - 20 grains each;
• Bay leaves and cloves - 6 pcs.

1. After cleaning, mushrooms must be boiled in water with the addition of a pinch of citric acid (to preserve color). If it is impossible to boil mushrooms at a time, then you should divide them into portions. The heat treatment time for saffron milk caps is about 7-10 minutes.
2. After boiling, drain the water, and put the mushrooms in a colander to glass the liquid.
3. Pour boiling water over oak and / or cherry leaves and dry.
4. Put the leaves, some salt, spices and chopped dill into the prepared barrel.
5. Spread a layer of mushrooms on top and add some of the spices again.
6. Finish all fruiting bodies and spices in this way.
7. Cover and place a load, such as a 3 liter can of water.
8. Take it to the basement or cellar for further salting for 4-7 days.

After the appointed time, you can transfer the mushrooms from the barrel to the jars, how to do this?

1. With clean hands, mix the mass in a barrel and carefully place in sterilized jars.
2. Pour the remaining brine into each and close with nylon caps.
3. Take back to basement or refrigerate.

Salted mushrooms in a barrel with garlic and horseradish

How else is it recommended to salt mushrooms for the winter in a barrel? For example, you can add garlic and horseradish leaves to add pungency and pungency to the fruit bodies.

• Ryzhiki - 5 kg;
• Garlic - 12-15 cloves;
• Salt - 180-200 g;
• Horseradish leaves;
• Bay leaf - 10 pcs.;
• Dill seeds 1.5-2 tbsp. l.

How to salt mushrooms in a barrel with garlic and horseradish leaves?

1. Peel and cut the garlic cloves into 3-4 pieces, rinse the horseradish leaves, dry and tear with your hands.
2. Dip fresh peeled mushrooms into a salting barrel, and top with all the other ingredients from the list, including garlic and horseradish leaves.
3. Mix everything well, cover with a napkin and a lid.
4. Install oppression from above so that the process of pressing the fruit bodies begins. Under pressure and interaction with salt, the mushrooms will begin to secrete juice, which is necessary for further storage of the workpiece.
5. Take it to the basement for 10 days, after which you can taste the snack.