How redheads are salted. Salted mushrooms - grandma's secret recipe! The easiest way to pickle saffron mushrooms for the winter

The most delicious grandmother's recipe for pickling mushrooms

Mushrooms salted in this way are very tasty, they retain their red color and the aroma of mushrooms.
We sort out the saffron milk caps, remove the wormholes, cut off the legs, leaving only the hats. I usually divide mushrooms into fractions, large medium and small.

With this method of salting, we wash the mushrooms. We spread it in an enamel bowl and pour boiling water over it, so that the mushrooms are all in the water. Close the lid and let stand for 2-3 minutes.

We take it out of boiling water or pour it into a colander, let the water drain and dump the mushrooms back into the dish. When the mushrooms have cooled to room temperature, salt them directly in the dish. I take a look at the salt. On a full three-liter dish of mushrooms, I put two handfuls of salt (regular salt, not extra). If you want saltier, add three handfuls.

Stir and let stand for 20 minutes, mix again and lay out in sterilized jars.

We lay it tightly so that the liquid closes, pour 1 tablespoon of salt on the very top, put a horseradish leaf or a circle cut out of a plastic cover.

Do not fill the jar to the top, do not report 1 cm, close it with a boiled polyethylene lid.
We take half-liter jars, it’s very convenient, I took it out and ate it.

I make several options, just salt, without adding spices and with garlic (it turns out so yummy!).
If you want with garlic, use garlic chives. I tear it from the garden, wash it and put it on the bottom of the jar, in the middle and on top. There are no garlic feathers at hand, put garlic cloves, no need to chop, just clean and put in a jar of mushrooms. For a half-liter jar - 3 small cloves of garlic.

When salting mushrooms, I do not recommend adding other spices, you will kill the taste of mushrooms.
You need to store jars of mushrooms in the refrigerator, on a shelf where it is colder. You can eat after 3 days, they are the most delicious during this period!
This recipe has one drawback, these mushrooms are stored only until the New Year, and if with salt ..., you guessed it, 2 months, no more.

Helpful Hints:

If the mushrooms are too salty, rinse them with running water and soak a little in cold water or milk.

If the mushrooms begin to turn sour (lactic fermentation occurs, fermentation of mushrooms is not harmful, but the mushrooms acquire a sour taste, which not everyone likes), rinse thoroughly with water and salt, put back in jars.

Recipe for salting mushrooms in a dry way

We carefully sort the mushrooms, remove the needles and leaves. Separate the caps from the legs (the legs are good to fry, and the caps are great for salting).
With the dry method of salting, the mushrooms are not washed, but wiped with a soft cloth.

We dump the sorted mushrooms into an enamel bowl and sprinkle with salt at the rate of 1 tablespoon with a slide of salt per 1 kg of mushrooms. If you are afraid that they will turn sour, put a little more salt.

But I warn you that salted mushrooms retain less useful properties.
We mix the mushrooms with salt gently, they can be wrinkled, leave for salting for a day, stirring occasionally. Mushrooms will give a brine and shrinkage will occur.

We lay it out in sterile jars, carefully seal it so that the brine is above the mushrooms, not to the very top of the jar, put a sheet of horseradish on top and pour a tablespoon of salt, it is advised to pour 1 tablespoon of dry mustard, but I have not tried, they say such mushrooms are well preserved.

Before closing the jar with a plastic lid, put a wooden or plastic circle on top.
Those who love with spices can put washed greens, dill, horseradish leaves, currant leaves, lavrushka, garlic leaves in jars, or better put the greens directly in an enamel bowl where the mushrooms will be salted.

Ryzhik salted in this way will darken, this is normal. If the top layer does get moldy, just carefully remove and discard, the rest of the mushrooms are edible. You can eat such mushrooms in 7-10 days. Store blanks in a cool place at 4-5 degrees Celsius.

Recipe for salting milk mushrooms

We sort the milk mushrooms, clean them of needles and debris, rinse and soak in cold water, placing them in an enamel bowl. In order for the bitterness of the mushrooms to come out, you need to soak for 2-3 days. Water must be changed, otherwise sour, the color will be gray.

When the milk mushrooms are ready for salting, they will become elastic and will not crumble. Feel free to drain the water and rinse well. Salt in the same bowl.

Salt consumption 60g per 1 kg of milk mushrooms.
Salt and mix, put oppression on top and let it salt.

In no case do not use iron, aluminum things, bricks and stones of unknown origin for oppression.

In milk mushrooms, you can add dill umbrellas, currant leaves, horseradish.
Salted milk mushrooms are laid out in jars, I advise you to put them in liter jars.
I pour a little salt on the bottom, in the middle and on top, this is for insurance against souring. I lay the mushrooms tightly, pressing down. I sort by diameter, small in one jar, large, medium in others.

We close with a plastic lid, store in a cold place at a temperature of + 4-5 degrees. Milk mushrooms are stored for a very long time, up to 3 years. But it is recommended to store up to one year, and there at your discretion.

You can eat such milk mushrooms in 20-30 days.

It is very laborious to salt milk mushrooms, but they turn out to be very crispy and tasty.
If the mushrooms get moldy or dark on top, just take it out and throw it away, and the rest can be eaten.

My grandmother salted mushrooms in such ways, as she gets out of the cellar, and with boiled potatoes, just a miracle! Picking mushrooms is a pleasure and eating too, it turns out a solid positive!

The methods are tested, you can salt! There are still a huge number of ways to prepare mushrooms for the winter, I tried many, but returned to my grandmother's recipes, they are more reliable.

Salted mushrooms are a delicacy, but quite affordable and easy to prepare. Enough fresh mushroom mushrooms, salt and patience for a few days. Although, some people use pickled saffron milk almost the next day, but I still recommend letting them pickle for a couple of weeks in a cool place.

Prepare fresh-picked mushrooms and salt.

Clean mushrooms from forest debris, rinse if necessary, because. sometimes the earth gets stuck between the plates. Lay mushrooms with a hat down, i.e. plates up. Sprinkle each layer with salt so that the salt evenly falls on each mushroom.

Top with a flat dish with a small load.

After about a day, a small amount of slightly slimy juice will stand out and the mushrooms will change color.

You can leave everything as it is for half a month in a cool place, covering it with gauze or cotton cloth, or lay it out immediately in jars.

In jars, mushrooms also need to be pressed a little so that they are completely under the salty juice, they are usually pressed with plastic or wooden boards and fixed with lids.

Salted mushrooms cooked in a cold way are ready. They are delicious on their own, as well as with the addition of chopped onions and sour cream, to mashed potatoes, salads, etc.

Enjoy your meal!

How to salt mushrooms and the most delicious winter mushroom recipes consider in this article. After all, pickles that are prepared from these mushrooms can take their rightful place on the most sophisticated table. They contain many vitamins and beneficial properties. Preparations from mushrooms with a delicate taste retains the shape of dense mushrooms. Spruce mushrooms with a finer texture in blanks have a pronounced resinous aroma.

For salting mushrooms, you need to choose strong, undamaged fruits without worms and process them on the day of collection.

Training

If spoiled and wormy fruits are nevertheless caught, they must be removed. The rest of the mushrooms are cleaned of pollution, soil residues, needles and blades of grass.

If large specimens come across, it is better to cut them into 2-4 parts. Although the cut fruits will lose their shape during salting, due to the fact that they will be under oppression, they will certainly be salted, and their taste will not suffer.

Depending on how the mushrooms will be processed further, the further processing method also depends:

  • for a cold or hot salting method, after cleaning from debris, the mushrooms are washed;
  • To dry, simply wipe with a damp cloth.

Consider cooking recipes tasty snack.

How to salt mushrooms for the winter so that they are crispy, fragrant and delicious - a cold way

When salting by this method, mushrooms are not subjected to heat treatment. There are two options:

  • when washed mushrooms are salted;
  • when the fruits are not in contact with water, the "dry" method.

Consider both options, let's start with the one that involves washed mushrooms.

Option 1

Salted mushrooms will be crispy if you add fresh leaves:

  • currants;
  • cherries;
  • horseradish;
  • grapes;
  • oak.

At the same time, mushrooms do not need a lot of different spices, sometimes just salt is enough. In addition, mushrooms can darken if you add a lot of spices.

To make it easier to navigate, the listed ingredients are provided based on 1 kg of mushrooms.

Required products:

Cooking process:

  1. Mushrooms are cleaned and washed, garbage is removed, the remnants of the earth, wormy parts of the fungus (sometimes only the stem is affected by worms, you can remove it and leave the hat).

Advice! If you still want to save wormy specimens, then they must be put in cold salted water for 5 minutes so that the pests crawl out.

Important! Soon the juice will appear, which will dissolve the salt and the mushrooms will begin to salt out.

If there is a pit or underground, you can leave the mushrooms right in the pan in which they were salted. Can be served after another 14 days. It turns out that the total time for salting mushrooms is a month.

dry method

With this salting method, the taste and aroma of the natural product will be preserved to the maximum. The recipe is extremely simple and there is no trick in this type of salting. You only need:

  • mushrooms - 1 kg;
  • salt - 50 g.
  • seasonings are added if desired.

Cooking:

  1. Mushrooms for salting are not washed, but cleaned well.
  2. Spices and herbs are laid out at the bottom of the pan and on top of the layers.
  3. The mushrooms are laid out with their caps up in a salting container, sprinkling each layer with salt.
  4. From above it is covered with a plate or a wooden circle and oppression is established.
  5. The workpiece is placed in a cool place.
  6. As the mushrooms settle and salt out, you can gradually add layers of fresh fruits with salt. Thanks to this, it will be possible to harvest mushrooms sequentially in several passes.
  7. With the dry pickling method, the fruits will be ready in 2-3 weeks.
  8. It is necessary to store this pickle under oppression.

Watch the video! Salted mushrooms

Recipe for hot mushrooms for the winter in jars

With this method, the principle of laying mushrooms in layers is preserved. But it differs in that the mushrooms are boiled.

For 1 kg of mushrooms you need:

  • 50 g of table salt (about 2 partial tablespoons);
  • 6 currant leaves;
  • 10 pieces. bay leaf;
  • 3 cloves of garlic;
  • 10 peas of allspice.

Cooking process:

Important! It is necessary to monitor the color of the brine. It should be reddish brown. If it turns gray, then a fungus has appeared and the pickle is spoiled.

This method is well suited for both small and large sliced ​​\u200b\u200bmushrooms. You can try them in 4-6 days.

Watch the video! Salt mushrooms in a hot way

Marinated mushrooms for the winter "five minutes"

This method will allow you to quickly prepare an excellent snack for the arrival of guests.

Here is what is required for this:

Step by step preparation:

  1. Peel the mushrooms, put in an enamel pan.
  2. Pour water according to the recipe and bring to a boil.
  3. Pour in vinegar, add sugar, salt, bay leaf, pepper and chopped garlic. Boil 5 minutes.
  4. Arrange in sterilized jars under a nylon lid or roll up. You can try in a couple of hours. Banks can be sterilized
  5. Store in refrigerator or cellar for up to 5 months.

Watch the video! Ryzhik marinated in its own juice. The most delicious recipe

An old recipe in a bottle

Pickled mushrooms, salted in a bottle, were valued in France even more than wine. This is due to the fact that the mushrooms are smaller and more appetizing. They have better taste than the old ones.

For such an unusual recipe you need (for 1 bottle):

  • 300 g mushrooms;
  • 40 g salt.

How to cook:

  1. Mushrooms of the right size are cleaned as thoroughly as possible, rinsed.
  2. Pour the salt into a flat dish.
  3. Each mushroom is dipped in salt and sent to the bottle. Pour the rest of the salt in there.
  4. Mushrooms are salted in a cold place until a tart aroma appears.

Salted mushrooms are one of the most delicious and healthy snacks that can be put on both everyday and festive tables. Mushrooms are excellent for preparing blanks. Pickles from them are a real delicacy, which is distinguished by a rich taste and a pleasant forest aroma. Many chefs are interested in how to salt mushrooms correctly. The process is simple and anyone can master it.

General description of the species

Ryzhiki (in Latin Lactarius deliciosus, i.e. "milky delicacy") are edible mushrooms of the lactic genus, russula family.

Usually ginger grows in groups in spruce and pine forests. The cap of the mushroom, initially convex, straightens as it grows and becomes funnel-shaped with rolled edges, shiny, smooth, from four to fifteen centimeters in diameter. The color is orange with darker concentric circles. The plates are thin, forked, frequent. The leg is even, cylindrical in shape, slightly tapering towards the base. The pulp is elastic, dense, yellow-orange in color. Harvest season - from mid-July to late September.

Recipes for salting mushrooms

Exists several preparation methods mushrooms for the winter The main ones are hot, cold and fast methods. Regardless of the method, mushrooms need preliminary preparation. To do this, mushrooms should be sorted out, wormy and rotten specimens should be thrown out. Clean the rest, freeing from forest debris, earth, dust. Large mushrooms are cut into two or more parts, small ones can be salted whole.

Recipes for pickled mushrooms at home

Cold salting method

Young housewives often wonder how to properly salt mushrooms in a cold way. it quite easy. The method is good for harvesting small, strong mushrooms. Salting mushrooms in a cold way will allow you to get a product that will retain the benefits and vitamin composition. The workpiece will be stored for quite a long time. You will need the following ingredients:

  • mushrooms - 2 kg;
  • table salt - 100 g;
  • currant leaf - 50 g;
  • allspice peas - 30 pcs.;
  • bay leaves - 20 pcs.

You can start cooking:

  1. Rinse the peeled mushrooms with water and put on a towel.
  2. Prepare a container for salting. It can be a wooden barrel, an enamel pot or a glass jar.
  3. Put spices on the bottom, sprinkle with salt. Put the mushrooms on top with legs down, sprinkle with salt. Repeat the whole process until the mushrooms run out.
  4. Close the container with clean gauze, press down with a load and leave for 6 hours. After this time, the mushrooms will settle and you can add a new portion.
  5. Put the container in a cool room for 2 weeks. Every 3 days the layer of gauze should be replaced.
  6. After 14 days, the workpiece is ready. Mushrooms can be decomposed into pre-pasteurized convenient jars and sent for storage.

Mushroom lovers will be pleased with the natural taste and aroma of spices. Preservation is stored for about two years.

Hot cooking technology

This method is more time consuming because it involves heat treatment. But in salting, you can use mushrooms of any size. You will need the following products:

  • fresh mushrooms - 5 kg;
  • food salt - 250 g;
  • black pepper, laurel and cloves (spice) - 10 pcs.;
  • currant leaves - 50 g.

How to pickle mushrooms for the winter: popular recipes

Cooking steps:

  1. Sort the mushrooms, cut large specimens into circles.
  2. Place a large pot of water on the stove and heat.
  3. Send the prepared mushrooms to the container, wait for the boil.
  4. Cook over low heat for 20 minutes, skimming off the foam.
  5. Throw mushrooms in a colander, cool.
  6. Wash the dishes for salting thoroughly, put the mushrooms in it upside down. Place salt, currant and laurel leaves, pepper between the layers.
  7. Put a plate or a wooden circle on top, cover with gauze, press down with oppression.
  8. Put the container in the cellar, refrigerator, pantry, basement or other cool place.
  9. The color of the brine should be checked regularly. A brown tint indicates that the process is proceeding correctly. If the brine turns black, then the product has deteriorated.

The pickle will be ready in a month and a half after preparation. Hot-salted mushrooms are good in combination with mashed potatoes, fried potatoes, cereals. And they are also delicious simply with onions and vegetable oil.

Recipe "Quick and Easy"

There are times when there is no time for long wait finished product. In this case, a quick recipe for pickling mushrooms will help out. Required Ingredients:

  • mushrooms - 5 kg;
  • food salt - 150 g;
  • black peppercorns and bay leaves - 20 pcs.;
  • dill stalks and vegetable oil - to taste.

Sequencing.

Quick salting of mushrooms (dry salting - ready in 1.5 hours)

Delicious salted mushrooms

This is the easiest and fastest way to pickle mushrooms, which can be eaten after 1.5 hours. No brines and marinades, just sprinkle layers of mushrooms with salt. It turns out very tasty, strong, juicy, fragrant and beautiful salted mushrooms! Just beautiful!

Compound

for 1 kg of mushrooms (a jar of 600-800 g comes out)

  • Ryzhik - 1 kg;
  • Salt - .

Pine mushrooms

How to salt mushrooms

Please note that the mushrooms in this recipe are first cleaned, shaken off debris, salted, and then washed.

  • Clean mushrooms: it is good to shake them off the debris, helping yourself with your hands and a knife (DO NOT WASH!). Cut off the legs from the hats (we also salt them).
  • Salt: Sprinkle the bottom of a glass or enamel dish with salt. Lay out the saffron milk caps in layers (cap down, plates up), sprinkling them with salt (the top layer is salt). Cover and leave at room temperature for 1.5 hours (until cooked). Mushrooms will immediately release juice and at the end of salting they will be completely ready, having slightly decreased in volume.
  • Rinse: put the finished mushrooms in a colander and rinse under running cool water.
  • Storage and serving: put the washed salted mushrooms into a glass jar, pour vegetable oil on top (for better storage), close and store in the refrigerator for no more than 1 week. When serving, taste, add salt, if necessary. Ryzhik can be seasoned with vegetable oil, chopped herbs (green onion, dill, parsley, cilantro or basil) and finely chopped garlic. You can also add 1 teaspoon of table vinegar (6-9%).

Enjoy your meal!

Salted quick-cooked mushrooms sprinkled with green onions

Ryzhiki brought home
Cleaned mushrooms
Spread the mushrooms on the salt

Ryzhiki on salt
layer of mushrooms
Sprinkle the mushrooms with salt

Mushrooms will quickly release juice under the influence of salt
Salted mushrooms in a glass bowl
Fish in a glass jar. Top with vegetable oil

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