How to salt mushrooms for the winter at home in a hot and cold way - simple recipes step by step with a photo

With the arrival of the autumn season, many lovers of "quiet hunting" rush into the forests, taking with them baskets for a generous harvest of mushrooms. Indeed, in September, you can thoroughly stock up on mushrooms that are hiding, and also grow as if for show - on forest edges, lowlands and meadows. As a rule, the first forest "trophies" evoke wild delight and culinary enthusiasm, because it is so nice to diversify the usual menu with amazingly tasty porcini mushrooms fried in sour cream or aromatic honey mushrooms soup. However, the subsequent gifts of nature, brought from the forest, there is simply nowhere to "attach" - and the hostesses begin to make preparations for the winter. In addition to popular marinades, excellent pickles are obtained from mushrooms, which are used as a basis for first and second courses. So how to salt mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of hot and cold pickling of different types of mushrooms - milk mushrooms, boletus mushrooms, boletus mushrooms, mushrooms, oyster mushrooms. Such delicious mushrooms pickled in jars in winter will be an excellent addition to boiled and fried potatoes, cereals and salads. We stock up on mushrooms and start cooking!

How to salt mushrooms in jars for the winter - a simple recipe with step by step photos

Homemade salted mushrooms will always come to the “table” at any meal - whether it be a regular dinner with your family or a festive dinner party. With such delicious mushrooms, your favorite dishes will acquire a unique note and delicate forest aroma. How to salt mushrooms for the winter? We bring to your attention a simple step-by-step recipe for salted mushrooms in jars - the most popular and productive mushrooms. Having prepared several jars according to our recipe, in winter you can please your loved ones with mushroom soup, pies or delicious fries with potatoes. Just delicious and very easy to prepare!

Required ingredients for pickling mushrooms in jars for the winter:

• fresh mushrooms - 3 kg
• garlic - 15 cloves
• bay leaf - 4 - 5 pcs.
• allspice and black peas - 10 - 12 pcs.
• fresh chopped dill greens - 2 - 3 tbsp. l.
• salt to taste

Step-by-step instructions for a salted mushroom recipe for winter, with a photo:

1. First, honey mushrooms need to be sorted out and rinsed under running water.

   

2. Pour the washed mushrooms in a saucepan with water and put on medium heat. When the water boils, we throw the contents into a colander and let the water drain. Rinse again and pour into a saucepan with water, and then cook for 40 minutes, remembering to periodically skim off the foam.

   

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3. While boiling honey agarics, peel the garlic cloves from the husk and cut each lengthwise into 2 - 3 parts. Wash the dill and chop it finely with a knife.

   

4. Strain the boiled mushrooms with a colander and rinse under running water. We wait for the liquid to drain completely and place the mushrooms in a saucepan. Pour in the spices according to the recipe and salt to taste.

   

5. We take a plate of a suitable diameter and cover the mushrooms in a saucepan, and put a jar of water on top. We leave to infuse under pressure for 4 - 5 days.

   

6. Then we lay out on clean cans, roll up the lids and send them to the refrigerator shelf. In winter, you will always have a truly “universal” supplement to your favorite dishes at hand. Spicy and aromatic, salty mushrooms will please everyone who tries them - we recommend cooking!

   

Assorted mushroom pickling recipe

Prepare for cooking:

• One kilogram of boletus, boletus and boletus.
• A glass of coarse salt is incomplete about a third from the top.
• A bunch of dill and parsley.
• A large head of garlic.

Sort out all the gifts of the forest, rinse, put on paper towels, let dry.

Wash and dry the prepared greens, chop not very finely with a knife.

Peel the garlic cloves, cut each into circles.

How to salt boletus mushrooms for the winter in jars - a simple recipe for preparation with a photo

From about mid-summer to the end of autumn, boletus is found in light deciduous forests - an edible mushroom, the closest "relative" of white. Going to a birch grove with a basket, get ready to bring home a solid harvest of these handsome beauties. We are sure that your family will enjoy fried boletus mushrooms with potatoes and onions for dinner. But the surplus of mushrooms can be safely salted in jars for the winter - in the cold season, such stocks will certainly come in handy. How to salt boletus? We have selected a simple recipe with a photo of a spicy blank, for which we only need mushroom caps - the most delicious part of the boletus. Amazing taste and aroma!

For salting boletus mushrooms for the winter, we select the following ingredients:

• boletus - 1 kg
• bay leaf - 2 - 3 pcs.
• black currant leaves - 2 - 3 pcs.
• peppercorns - 3 pcs.
• cloves - 3 pcs.
• fresh dill - 3 - 5 branches
• salt - 50 gr.
• vegetable oil (when rolling) - 1 - 2 tbsp. l. for each can

The procedure for harvesting salted boletus mushrooms in jars for the winter according to a simple recipe:

1. We sort out the mushrooms, removing spoiled specimens and debris. We cut off the hats and rinse them under running water or gently clean them with a sponge.
2. We put a pot of water on the fire and bring to a boil, and then put the mushrooms in boiling water and cook. Depending on the size of the caps, the cooking time will not be the same - first we get the smaller ones, and a little later the large ones. How to determine the degree of readiness? Ready boletus will sink to the bottom of the pan - the most accurate sign.
3. When all the mushrooms are cooked, put them in a colander and hold them for a little under running water to wash off the mucus that has appeared.
4. We fill clean sterilized jars to the top with layers of cooled mushrooms, not forgetting to sprinkle with salt. Add a couple of tablespoons of oil to each container and roll up the lids boiled in hot water. After the cans with salted boletus have cooled, we take them to a dark and dry place - to a closet or basement. Delicious mushrooms for you!

How long can pickled and salted milk mushrooms be eaten?

Of course, in most cases we pickle and salt in the winter, but after all, I want to immediately taste mushroom delicacies, especially in a large circle of the family, which most often gathers in summer and early autumn. Lightly salted milk mushrooms can be tasted a week after hot salting, and a month after cold, pickled ones can be opened after 3-5 days.

How long can pickled and salted milk mushrooms be eaten?

How to salt tasty mushrooms for the winter in jars - a simple recipe with a photo

In its appearance, the volvushka resembles a russula - and for good reason, because these types of mushrooms belong to the same family. The main feature of the white or pink wave is that this cute mushroom does not require prolonged heat treatment. How to salt a wave for the winter in jars? Using our simple recipe with a photo, each hostess will pickle a batch of delicious waves for winter, with a delicate spicy aroma and mouth-watering "crunch".

We stock up on ingredients for a simple recipe for salty waves in jars:

• waves - 1.4 kg
• currant leaves - 4 pcs.
• cloves - 5 pcs.
• garlic - 4 cloves
• bay leaf - 6 pcs.
• black peppercorns - 4 pcs.
• allspice - 5 pcs.
• water - 1 l
• rock salt - 30 gr.

Salting delicious mushrooms in jars for winter, step by step:

1. We wash and clean the waves, soak for a couple of days in cold water.
2. Fill the mushrooms with water and put on fire. From the moment of boiling, cook for 15 minutes, not forgetting to stir. We filter through a colander, draining the liquid into a separate bowl - we still need it.
3. Pour the boiled waves into an enamel pan and cover with currant leaves and lavrushka. Add salt, cloves, two types of pepper, garlic cloves cut into plates.
4. Bring the water in which the waves were cooked to a boil again and pour the mushrooms in a saucepan. We press the contents of a pan of a suitable size with a plate and put oppression - a large jar of water. After cooling down, put the mushrooms in the refrigerator for 24 hours.
5. For salting the waves, we need 4 jars with a capacity of 0.5 liters - we wash them, sterilize them in the oven or steamed, and boil the lids.
6. We put the mushrooms in dry hot jars, fill with brine and cork. We store canned mushrooms at a temperature of 16 - 18 degrees - in such conditions, salty waves will stand well until winter and will delight with their incomparable taste. Enjoy your tasting!

Preparatory stages

Sorting, cleaning and soaking is essential. First, the mushrooms are advised to be disassembled by type. Each variety has a different salting time. Mushrooms are cleaned of all dirt, damaged areas are removed, and thoroughly washed under water.

Particular attention is paid to the median recesses of the caps. With lamellar mushrooms, the caps are separated from the legs. Between the plates, the dirt is cleaned with a stiff brush (even an ordinary toothbrush will do). For butter with russula, remove the top layer from the caps.

Recipes for cooking salted and pickled mushrooms for the winter

Large specimens are cut during cleaning to make it easier to work with the product later. Small ones are left unchanged, whole strong mushrooms look very beautiful and appetizing in salting.

Those mushrooms that contain milky juice (lactarius) are subject to soaking. The duration of soaking depends directly on the bitterness of the juice. Usually adhere to the following deadlines:

1. White milk mushrooms. Soaking for up to a day. Cooks usually do not soak small specimens of white milk mushrooms.
2. Russula, mushrooms. Usually not soaked.
3. Waves. Up to one and a half days.
4. Whites, values, black milk mushrooms, smoothies, undershoes. Up to three days.

The soaking water is usually changed twice a day, and, if possible, every five hours. Common salt is added to the water, the calculation is as follows: a liter of water and 10 g of salt. This is to avoid acidification.

How to salt mushrooms in a hot way at home - a step by step recipe, photo

With the onset of July, whole groups of bright orange mushrooms with funnel-shaped caps can grow in coniferous forests - these are mushrooms. Due to its unique taste, camelina is considered a real forest delicacy that simply melts in your mouth. How to properly salt mushrooms at home? Today we will reveal the secrets of salting these beautiful bright mushrooms in a hot way - using our step-by-step recipe with a photo. Spicy and juicy, canned mushrooms can be served with boiled potatoes, meat dishes, as well as in a delicious mushroom salad. Please your loved ones with such salted mushrooms of your own "production" - and next year you will roll up twice as many cans!

Ingredients for hot salting of saffron milk caps at home:

• fresh mushrooms - 1 kg
• cold water - 1 l
• salt - about 1 tbsp l., to taste
• black pepper and sweet peas - 5 pcs.
• bay leaf - 2 - 3 pcs.
• dried cloves - 2 pcs.
• cinnamon - 4 pieces
• currant leaves - 2 - 3 pcs.

Step-by-step description of the recipe for hot salted saffron milk caps at home:

1. We clean mushrooms from hard legs or damaged particles, and send those suitable for salting to an enamel bowl.We rinse under running water.
2. Pour water into a saucepan and bring to a boil. Then we add more salt, reduce the heat and put the peeled mushrooms in boiling water. Cook the mushrooms for 10 - 15 minutes and put them in a colander to glass the liquid.
3. After washing in clean water, we temporarily set aside the boiled mushrooms and start cooking the brine. Pour a liter of water into a saucepan and cover with a lid. We put on a strong fire. Pour a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and cinnamon in pieces into boiling water. Mix the ingredients, tighten the fire and begin to carefully lower the mushrooms into the brine.
4. After 10 - 15 minutes of cooking, put the hot mushrooms in sterilized jars, fill with brine and roll up. Turning it upside down, cover it with a blanket and wait for it to cool completely. Now you can take the jars of salted mushrooms to the cellar or just put them on the refrigerator shelf. In winter, it is enough to open the container, transfer an appetizing mushroom appetizer to a beautiful dish - and you can serve it to the table!

Not only tasty, but also healthy

A significant part of the list of mushroom contents is water, since there is 90% of it. That is why mushrooms are easy to digest, have a low calorie content and comply with the norms of use in nutrition. In terms of composition, mushrooms are close to fruits in terms of the amount of minerals, to meat dishes in terms of protein content, and to vegetables in terms of the presence of carbohydrates.

Find out why porcini mushrooms, milk mushrooms, honey agarics, champignons, boletus, fly agaric, shiitake, reishi, veselka, tinder fungus, chaga are useful.

The porous structure of mushrooms allows them to digest for a long time and at the same time not feel hunger. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, a special place among which is occupied by lecithin, fatty acid glycerides, palminic, stearic, butyric acids.

Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help to improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - participate in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, and strengthen the heart muscle.

The important constituents of mushrooms are beta-glucans, the presence of which enhances the immune system, they are very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.

Did you know? The wild-growing edible sulfur-yellow tinder fungus (Laetiporus sulphureus) has an incredible taste, reminiscent of fried chicken.

Salting mushrooms only enhances the beneficial properties of the components of the mushroom product. Indeed, when salting them, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice.

In addition, salted mushrooms relieve excessive love of sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is due to a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to that in mussels and oysters. The natural, less expensive mushroom alternative, when consumed regularly, normalizes blood zinc balance and ultimately promotes weight loss.

Learn how to distinguish morels, chanterelles, poplar ryadovki, truffles, boletus mushrooms, boletus mushrooms, aspen milk mushrooms, white podgruzdki, boletus, moss mushrooms, porcini mushrooms, honey agarics, boletus mushrooms.

How to salt oyster mushrooms at home in a cold way - a recipe on video

Oyster mushrooms are large mushrooms with a grayish cap and a dense leg.In nature, oyster mushrooms grow on trees in the form of a "bouquet", the weight of which sometimes reaches 2 - 3 kg. As a rule, only a soft and tender mushroom cap is eaten - fried, stewed and boiled. In addition, fresh oyster mushrooms make excellent pickles that can be easily made at home. How to cold salt mushrooms? On the video recipe, you will find a step-by-step description of pickling mushrooms using russula as an example - cooking oyster mushrooms will be similar.

Kitchen appliances and utensils

Here is an interesting method of salting mushrooms, which has the following advantages: no bitterness, the ability to use in a couple of weeks, mushroom material does not "shrink".

From kitchen utensils you will need:

• cutting board;
• knife;
• three-liter cans;
• pots for 4-5 liters of water;
• nylon covers.

Hot option

Equally well suited for both lamellar and tubular mushrooms. The preliminary stages are unchanged: the product is cleaned, washed out, the legs are cut off in the plate specimens, the large caps are cut into pieces. Tubular mushrooms do not need to be soaked first, but with lacquers this procedure is a must.

Hot recipes for salting mushrooms imply preliminary boiling of the product, which is why such a name. Prepared mushrooms are spread in salted water, boiled, guided by the following data:

• boletus, boletus, boletus, mushrooms - 15 minutes;
• waves and russula - 10 minutes;
• load up, breasts - 7 minutes;
• valuei - half an hour;
• honey mushrooms - half an hour;
• champignons - 15 minutes;
• chanterelles - 20 minutes;
• mushrooms - just pour boiling water three times.

Recipes for delicious salted mushrooms in a cold and hot way

After that, you can learn how to pickle boiled mushrooms: the finished product is cooled and placed in a convenient container. Fall asleep with salt, the total weight of the mushrooms should account for about 3% salt. Spices with spices - already to taste. Pour in the brine left over from cooking the product. Peeled garlic with dill umbrellas is placed on top.

You can pour in vegetable oil if desired. Salting is stored at zero temperature in a ventilated room. On average, it is ready for use in a month. Many people prefer to start eating it earlier - this is a matter of taste. Salting small specimens may take less time.