TOP 10 recipes for how to easily pickle mushrooms at home, hot and cold

Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.

What mushrooms are suitable for delicious pickling?

Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.

Important! It is not recommended to eat mushrooms that grew near a busy road or highway. In structure, they are all similar to a sponge that absorbs dirt and harmful substances left behind by cars.

Is it possible to pickle mushrooms in plastic containers?

Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.

Preparatory stage of salting

Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.

Cleaning

Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.

Slicing

If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.

Soaking

Next comes soaking. The procedure is carried out only for those representatives that contain dangerous milky juice. It is important to adhere to the time, which differs for different varieties.

Methods for pickling mushrooms

There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.

Quick salting

The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.

Boil them until tender, add salt to taste, use spices, garlic and pour in weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.

Hot method

The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, place the mushrooms in it.

Important! After 5 minutes, foam will appear that needs to be removed.

As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.

As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.

Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well.Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.

Cold way

Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.

Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.

Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.

Important! Synthetic fabrics cannot be used.

Refrigerate the pickles, and within a few weeks you will be able to enjoy the finished product.

Dry pickling

Place the mushrooms with their caps down, just as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.

This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.

In a barrel

Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.

After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.

Fill with brine (60 grams of salt per 1 liter of water) and seal.Place the barrel in a cool place, in a cellar or basement.

Without vinegar

The recipe for making it without using vinegar is especially popular.

Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.

Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.

Pickling frozen mushrooms

There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.

For 3 kilograms of freezing, you will need 3 heaping tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.

After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.

Recipes for pickling mushrooms at home

It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.

Milk mushrooms

Milk mushrooms are quite common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

• 60 grams of salt;
• 4 cloves of garlic;
• 10 black peppercorns;
• and the same number of leaves from a currant bush;
• several dill umbrellas.

Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.

Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.

Saffron milk caps

To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.

Salted saffron milk caps It's quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.

To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.

Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.

Oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Butter

The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

White mushrooms

The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.

Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.

Chanterelles

It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.

Gobies

Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Next, put the mushrooms in jars, adding spices, and fill with mushroom brine, seal, and after 5 days the dish can be eaten.

Pigs

Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour.Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.

Volnushki

Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.

Cowsheds

The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.

All that remains is to put the cowsheds in jars, fill them with brine and seal them.

Storing salted mushrooms

Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.