Salted mushrooms without cooking. How to pickle mushrooms at home - a step-by-step simple and quick recipe in jars using a hot and cold method. Description of the mushroom pickling process

The mushroom season is coming and with it comes the troubles of avid mushroom pickers. Pickling mushrooms in jars for the winter is best suited for lovers of quiet hunting, city dwellers who cannot stop without collecting a ton or two of mushrooms of all kinds over the summer.

Yes, you shouldn’t laugh, many people go for mushrooms with baskets or buckets, and I know some mushroom pickers who go to the forest directly on a horse and cart and do not come home until this cart is full. But this is in the village, here everything is on a grand scale, and then we sit for days, sorting and soaking mushrooms. After all, you don’t just need to pickle them deliciously, or first you need to assemble them correctly, then prepare them, and only after that look for recipes.

Rules for collecting and preparing mushrooms for pickling

Very often I see a picture when I approach a city, cars are parked along the roads, and residents of the metropolis are scurrying around the forest belt in search of mushroom spots. And they don’t know that mushrooms are the strongest absorbers of all the heavy metals and toxins that accumulate on the roads from exhaust gases. Imagine what kind of mushrooms can be pickled with such a set of chemicals.

1. The most important rule when picking mushrooms is to look for mushroom places no less than a kilometer from the road. Difficult? But health is more important.
2. Another rule is that you need to go for mushrooms at five o’clock in the morning, but not after lunch. In the morning, picked mushrooms are crunchy, firm and store better.
3. The third rule - don’t be greedy, don’t take a big egg with a huge hat, most likely it’s already very old and you can see wormholes in the cut. It is better to look for a family of young honey mushrooms or tiny russula.

How to prepare mushrooms for pickling

First, about the methods of pickling, there are three of them and all of them are suitable for pickling mushrooms in jars:

• Hot way
• Cold way
• Dry pickling

These methods differ in the duration of preparation and are not equally suitable for all types of mushrooms. But more on that below. Now I want to talk about why it is important to sort mushrooms and how to prepare them for pickling.

Usually in the forest we tear everything into one basket, rejoicing at the good mushroom season. My son has been a big fan of picking mushrooms since childhood, and that’s why I often have to take mushrooms apart in baths, because it’s most convenient to wash and sort mushrooms in a large bathtub outside.

I always do this with mushrooms: I pour them all together into a large cast-iron bath, I have it in my yard specially, and fill it with water so that all my mushrooms are completely hidden, at the same time dried leaves, needles and any debris come off from them.

Immediately I begin to reject and sort the mushrooms. It is necessary to sort them by variety, because the cooking time is different for everyone, and some also need to be soaked for a long time, while others don’t need to be soaked at all.

We select milk mushrooms, podgruzdki, volushki, they need to be soaked for up to five days with frequent changes of water.

I put russula and white saffron milk caps in a separate bucket; they don’t need to be soaked at all.

For example, we remove the skin from some caps. And some need to have their legs cleaned to make them light and beautiful, these are boletus and aspen boletuses.

At the same time, we need to carefully examine the mushrooms so that we don’t come across poisonous ones among them; some are very good at camouflaging themselves. I also check the mushrooms for the presence of living creatures in them, some are very small, and some are already wormy, of course they are thrown away.

Hot pickling of mushrooms for the winter in jars

Yes, this method is best for canning mushrooms in jars. Yes, and you can cover any mushrooms using the hot method, such as milk mushrooms, boletus, boletus, obabka, volnushki, and chanterelles.

The advantage of this method is that the mushrooms are prepared quickly, in a month, sometimes you can taste them even earlier. But they are not as crispy and do not last as long as cold preserved ones.

The mushrooms are already prepared, washed and soaked; before cooking, you need to weigh them first so that you know how much salt we will need. It is added to each kilogram of mushrooms - two tablespoons.

Mushrooms are poured with water and cooked for about half an hour; it is better to cook milk mushrooms for forty-five minutes. The foam must be removed during cooking. Then we put them in a colander and let them cool. During this time, we will prepare jars, I have five-liter jars with a wide neck, so that it is convenient to apply pressure.

First, place a layer of spices on the bottom of a sterile jar; you can choose according to your taste, most often these are dill umbrellas, bay leaves and garlic. Then a layer of mushrooms is laid out, sprinkled with salt, and again there is a layer of spices until the mushrooms run out. We fill all this with brine, drained after boiling the mushrooms, and put pressure on it so that the mushrooms completely go under the liquid. So they will stand in the cold for a couple of weeks. Then they can be divided into smaller jars.

Cold pickling of mushrooms for the winter

This method involves keeping mushrooms for a longer period of time; for example, white milk mushrooms can only be eaten a month and a half after pickling. But how crispy they will be! Well, those who have tried it know it.

This method does not require heat treatment, but the mushrooms must be carefully prepared and soaked before salting with frequent changes of water.

The whole method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings, I put dill in umbrellas, allspice and black pepper, bay leaf and garlic cloves, cut lengthwise. I sprinkle each layer of mushrooms with salt, two tablespoons per kilogram, so the mushrooms are always weighed beforehand.

There is a layer of spices on top and we place a load on it so that the mushrooms give juice. In this case, you need to observe, if the juice is released poorly, then the weight of the oppression needs to be increased. So the mushrooms should stand in the cold for a month and a half; they can be added in batches if there is room.

Dry pickling of mushrooms

A simple and quick method, but it is not suitable for all mushrooms, but only for those that do not need to be soaked. This is why the method is called dry; the mushrooms are not even washed. My grandfather used to salt russulas like this: remove the top peel from the caps with a knife, peel them a little and salt them.

For this method you can also use the same seasonings. The mushrooms are also laid out in layers in a jar or a wide, comfortable pan, scalded with boiling water. Each layer is salted, in this case you need to use more salt, 3-4 tablespoons per kilogram of mushrooms. A pressure is also placed on top so that the mushrooms begin to release juice.

Russulas or saffron milk caps salted using this method are usually ready in two weeks. Mushrooms can also be added as they arrive.

Pickling mushrooms with garlic for the winter in jars

Oh, we like little butternuts prepared this way; it’s also good that you don’t need to soak them. And with garlic they can be served on any holiday table and not only, it’s a nice thing.

For this recipe we will need:

• A kilogram of mushrooms, you can use any
• Two tablespoons with a small heap of salt
• Three heads of garlic
• A pair of dill umbrellas
• Two leaves of horseradish
• Five black currant leaves
• Five carnations
• Large bunch of dill

How to pickle mushrooms this way:

We first wash them and soak them if necessary. Then be sure to remove excess water and let it sit in a colander for a while. We sterilize the jar and dry it.

Rinse the greens, peel the garlic and cut lengthwise into slices. First we lay out a layer of greens, horseradish leaves, an umbrella of dill, and currant leaves. Next, the mushrooms go with their caps up, we add salt to them, sprinkle them generously with dill and chopped garlic. We fill the jar with these layers.

We place oppression on top and remove the mushrooms for two weeks in the cold. Then the mushrooms can be placed in small jars, topped with a layer of vegetable oil and covered with nylon lids.

Porcini mushrooms for the winter in jars

For salting we will need:

• A kilo of white mushrooms
• Two tablespoons with a small heap of salt
• 0.7 ml water
• Three peas each of black and allspice
• Five cloves of garlic
• Laurel leaf
• Two dill umbrellas
• Three carnations

How to pickle porcini mushrooms for the winter:

First we clean the mushrooms, then rinse them, if necessary, cut them into pieces. Peel the garlic and cut it into lengthwise pieces.

We dilute salt in a saucepan and set the mushrooms to cook; fifteen minutes will be enough, but you will need to skim off the foam all the time. Then add all the spices to the water with mushrooms and cook for another five to seven minutes.

Place dill and several cloves of garlic in the bottom of a sterilized jar. Lay out the mushrooms, sprinkling each layer with garlic. Pour brine on top and roll up the lids. After two weeks you can try the mushrooms.

Salting milk mushrooms for the winter

For it we need to take:

• A kilo of white milk mushrooms
• Three tablespoons of salt
• Three dill umbrellas
• Six black peppercorns
• Three allspice peas
• Three carnations in buds
• Two laurel leaves
• Three cloves of garlic

How to salt milk mushrooms:

We sort, clean, and wash the mushrooms. Before salting, you need to soak them for three days, just remember to change the water to clean water in the morning and evening. After these days, place the finished mushrooms caps down in a container, sprinkling the mushroom layers with spices and salt. We place a heavy weight on top and forget them in the refrigerator for thirty days.

After a month of pickling, we take out a container and sterilize small jars, pour a little salt on the bottom of each, fill it with mushrooms along with brine, and also pour salt on top or pour vegetable oil on top. Close the lids and put the jars in the cold.

Salting saffron milk caps for the winter in jars

What we will need to take for the recipe:

• A kilo of saffron milk caps
• Three tablespoons of salt
• Five cloves of garlic

How we will salt:

We cut off the stems of the mushrooms and salt only the caps. We wash them well and pour boiling water over them. Let it sit for three minutes under the lid, then let the water drain completely and salt the mushrooms, and also add cloves of garlic. Mix the mushrooms well and leave for half an hour.

We prepare sterile jars, preferably half-liter jars. Place the mushrooms tightly in them, pour a layer of salt on top and close with lids. Store in the cold.

Hot salting is most often used for boletus, boletus, boletus, boletus, chanterelle, honey mushroom and goat. Less commonly, valui, russula and volnushki are salted this way.

The first method of hot pickling mushrooms

After preliminary preparation and sorting, the mushrooms are boiled in salted water (see the article “How to prepare mushrooms for pickling?”).

Cook the prepared mushrooms as follows (based on 5 kg of mushrooms): pour 3 glasses of water into an enamel pan, add 100 g of salt and 6 bay leaves. Bring the water to a boil, add mushrooms, then continue to cook everything together over low heat, stirring gently.

During cooking, the mushrooms release juice and foam forms on the surface, which is recommended to be skimmed off with a slotted spoon.

The cooking time depends on the type and size of mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain strong and elastic, and the brine should be light, almost transparent.

After cooking, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place the pan with mushrooms in a large container with cold water.

Cooled mushrooms are packaged in small barrels and covered with a clean cloth on top. A wooden circle is placed on top of the fabric, and a pressure (a bottle of water) is placed on the circle.

If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.

Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.

After a month, the mushrooms are ready to eat.

The second method of hot pickling mushrooms

To pickle using this method, mushrooms are sorted and cleared of debris. The stems of boletus, boletus and boletus are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.

If valui, volnushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volnushki for 1 day, and russula are simply peeled from the film (see the article “How to cold salt saffron milk caps, volnushki and russula?")

Prepared mushrooms are washed with cold water.

To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp into the pan. spoons of salt. Salt water is brought to a boil. After this, mushrooms are immersed there.

During cooking, carefully stir the mushrooms with a paddle so that they do not burn.

When the water boils again, use a slotted spoon to remove the foam that has formed on the surface. After this, add 1 bay leaf, 3 black peppercorns, 3 buds of cloves, 5 g of dill seeds and 1-2 black currant leaves to the brine.

Continue cooking the mushrooms in the spicy brine with frequent stirring: porcini, aspen and boletus mushrooms - 20-25 minutes, valui - 16-20 minutes, and volushki and russula - 10-15 minutes.

Mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.

Boiled mushrooms are carefully placed in a wide container so that the mushrooms cool quickly.

The cooled mushrooms are transferred together with the brine into barrels or glass jars. The top of the jars is covered with lids, and the barrels with cloth. A weight is placed on top of the fabric (see above).

The brine in jars and barrels should be no more than 1/5 in relation to the weight of the mushrooms.

Mushrooms salted in this way are ready for consumption after 45 days (one and a half months).

Peel the lamellar mushrooms selected for pickling and immediately place them in a container in which they will be soaked (immediately cut large mushrooms into pieces).

Before soaking, some require additional cleaning, as described above.

Salted mushrooms. Recipes

Cold pickling of mushrooms. Recipe.

For 10 kg of a mixture of mushrooms: boletus, boletus, russula, bitters, etc. - take 500 g of coarse salt, horseradish leaf, dill stems with inflorescences (or ripe dill seeds), garlic, black currant and cherry leaves, bay leaf, herb pepper peas optional. Preparation: Before salting, prepared mushrooms must be soaked in cold water for 2-3 days, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.

In a clean, scalded enamel bowl (tank, bucket, glass jar) put a layer of spicy herbs, horseradish leaf, black currant and cherry leaves, dill with inflorescences, you can replace with ripened seeds, garlic cloves, and on them - a layer of mushrooms 6-7 thick cm and sprinkle salt scattered. If desired, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. The top layer should end with greens. If the container is not completely filled, then you can later add mushrooms prepared for pickling.

A clean cloth is placed on top of the greenery, a circle is placed on it, and pressure is placed on the circle.

Instead of a wooden mug, you can put an appropriately sized plate. If the mushrooms are salted in a bucket, the earthenware plates can be changed, since its diameter decreases as the mushrooms are consumed.

The oppression can be a smooth granite cobblestone.

Attention! Under no circumstances should you use a load made of cast iron, limestone or dolomite stone, or brick. These materials, if partially dissolved in brine, can cause poisoning.

The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, the mushrooms will settle in 1-2 days and produce juice.

If mold appears on the surface of the brine that appears above the mug, you need to remove both the cloth and the mug, wash them and put them back under pressure.

Mushrooms salted in this way will be ready for consumption 30-40 days after salting.

This method is one of the best ways to pickle mushrooms, allowing the mushrooms to retain their consistency and preserve their aroma.

Store in a cool place, but...

Attention! Under no circumstances should they be allowed to freeze. The optimal storage temperature for salted mushrooms is from 0 to 10 °C.

Pickling boiled mushrooms

Recipe
For 1 kg of boiled mushrooms you will need 45-60 g of coarse salt, garlic, dill stems with inflorescences, onions, horseradish, tarragon at your discretion.

Preparation

This method is used to salt mushrooms that contain bitterness or toxic substances (conditionally edible mushrooms): violins, pepper milk mushrooms, bitter mushrooms, valui, cobwebs, champignons and some types of russula.

Mushrooms prepared for pickling are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and placed on a sieve or sieve, and the water is allowed to drain.

Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stems can be used as seasoning.

Mushrooms salted in this way can be eaten 6-8 days after salting.

Tubular mushrooms are also salted in the same way: porcini mushrooms, aspen mushrooms, boletus mushrooms, fly mushrooms, Polish mushrooms, goat mushrooms, oak mushrooms, boletus mushrooms. They are boiled for 10-15 minutes and salted in the same way as above. There is no need to pour out the water in which porcini mushrooms, aspen boletus, and boletus mushrooms were boiled, but, after boiling it by half, cool it, pour it into bottles, seal it tightly and use it as a broth for soups and sauces.

Pickling blanched mushrooms

Recipe
For 1 kg of fresh mushrooms, take 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries.

Preparation

Milk mushrooms, podgrudki, volnushki, serushki, bitter mushrooms, russula and some other mushrooms can be salted after blanching.

To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then quickly cool, rinse with cold water, place in a container and salt. Seasoning is added according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.

Pickling chopped mushrooms (Baltic style)

Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.

Preparation

A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.

Dry the cooled mushrooms on a sieve, and then finely chop them into pieces in a trough and sprinkle with a mixture of salt, pepper and chopped onions. Add pepper to taste. Mix the mushrooms thoroughly and place them in a pickling container as tightly as possible. Cover the top with a clean cloth, a wooden circle, as usual, and apply pressure.

This recipe was common in the farmsteads of the Baltic peoples.

Pickling autumn honey mushrooms

Recipe
For 10 kg of honey mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but it is placed on the bottom, since the horseradish “interrupts” the gesno), 2-3 handfuls of herna currant leaves, 2-3 large heads of gesno.

Preparation

Do not sort mushrooms by size. Trim the stems of small mushrooms and separate them from large ones. Wash the caps together with the separated legs and place them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then drain in a colander and cool.

Place spices on the bottom of the prepared bowl, place cooled mushrooms and herbs on them in layers, sprinkling them with salt. The rest of the steps are as usual: clean cloth, a wooden circle and bending. Place the container with mushrooms in a cool place.

Salted saffron milk caps

Recipe For 10 kg of saffron milk caps, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.

Preparation

The easiest way to pickle mushrooms: place peeled saffron milk caps in a bowl, sprinkle with a mixture of salt, ground pepper and chopped onion. Place the napkin, circle and bend as usual.

Spiced saffron milk caps

Recipe
For 10 kg of prepared saffron milk caps, take 400 g of salt, 200 g of hernia leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground hernia pepper.

Preparation

Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then place in a bowl, on the bottom of which you first place black currant leaves and a bay leaf.

Place the mushrooms with their caps up, sprinkle with salt and ground black pepper.

When the container is full, again place a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, place the circle and apply pressure.

Autumn salted honey mushrooms

Recipe
For 10 kg of prepared honey mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.

Preparation

Sort mushrooms by size. Separate the stems from the caps and cut into 1-2 cm noodles, mixing them with the caps. Wash the mushrooms and place them in salted boiling water for 15-20 minutes, then drain them in a colander and cool.

Place spices on the bottom of the prepared container - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a 5 cm layer, sprinkle spices on them and sprinkle with salt. In this way, lay several layers of mushrooms. Cover the top with a napkin, make a circle and put pressure on it.

When cooked, honey mushrooms darken, and during pickling they lighten.

Salted milk mushrooms in Altai style

Recipe
For 10 kg of milk mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of gesnok, 35-40 allspice peas, 10 bay leaves.

Preparation

Sort and peel the milk mushrooms, cut off the stem and soak in cold water for 2-3 days. Change the water at least once a day.

After soaking, place the mushrooms in a colander, let the water drain and place in a container (bucket, pan, barrel), layering with spices and salt. Cover the top with a napkin, make a circle and put pressure on it.

You can add new mushrooms to the bowl, since after salting the volume of the mushrooms decreases by about 1/3. Brine should appear above the circle. If the brine does not appear within 24 hours, the pressure should be increased.

20-25 days after pickling, the mushrooms are ready to eat.

Mixed mushroom pickling

Soak prepared mushrooms of different types for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to ensure even heating.

Remove from heat, place hot in a sieve and let the mushrooms cool. Then salt the mushrooms cold.

Previously, mushrooms were mainly salted in large wooden barrels and a method called cold salting was used. You can harvest mushrooms in this way if it is possible to collect them in the forest in sufficiently large quantities and of the same variety. Salting mushrooms in a cold way is only suitable for the following types: russula, smoothies, milk mushrooms, volushki, saffron milk caps, sow mushrooms and others with fragile lamellar pulp.

Soak the mushrooms, cleaned of debris and dust, in cold water for one or two days. At the same time, change the water to fresh water several times every day. For mushrooms with bitter flesh, use not pure water, but slightly salted and acidified water (for one liter of liquid, take 2 grams of citric acid and 10 grams of table salt). Refresh it several times a day too. Some mushrooms have a very strong bitter taste; soak them in salted water for more days. This time differs for different species:

— bitter and valui – 3-4 days;

— milk mushrooms and podgruzdi – 2-3 days;

- wavelets and whitefish - 1-2 days.

Mushrooms with neutral pulp (russula and saffron milk caps) don’t need to be soaked at all, but simply washed well under running water.

Blanching mushrooms before salting.

Instead of soaking, any mushrooms can be blanched in salted water. To do this, add 10 grams of salt to one liter of salt and boil the brine. Keep the mushrooms in the hot liquid for varying amounts of time:

- wavefish and whitefish - up to one hour;

- valui, chanterelles, podgruzdi and bitter - up to twenty minutes;

- milk mushrooms - up to six minutes.

How to pickle mushrooms for the winter at home using cold pickling.

Place the mushrooms prepared by any of the methods described above in six centimeter layers in a large barrel. Cover the bottom of the barrel with dry salt and add salt to each layer as well. For every kilogram of soaked or blanched and cooled mushrooms, take salt:

- for saffron milk caps - 40 grams;

— for trumpets, russula, milk mushrooms and others – 50 grams.

Along with salt, place chopped garlic, cumin seeds, currant and cherry leaves between the mushrooms, and, if desired, fresh horseradish.

Cover the barrel filled with mushrooms with a canvas napkin and press down the pickles with pressure. Keep the mushrooms in a warm place for a couple of days so that they release their juice. After this, move the barrel to a cold basement. Salting mushrooms using a cold method is good because over time they will become denser in the barrel and the container can be filled to the top with freshly picked and soaked mushrooms.

Store barrels of mushrooms at temperatures from minus one to plus seven degrees and make sure that there is always brine above the mushrooms. If it is not enough, then add freshly prepared salt: for 1 liter of water, take 20 grams of salt.

See also video: Collecting and salting milk mushrooms

Also: Salting milk mushrooms. Part 1

Salting milk mushrooms. Part 2.

Step 1: clean the mushrooms.

Step 2: boil the mushrooms.

Step 3: pickle the mushrooms.

Step 4: serve hot salted mushrooms.

Mushrooms pickled hot for the winter should be stored in a cool, dark place, preferably in the refrigerator.

Prepare mushrooms in small jars. This way they take up less space in the refrigerator and you can empty the entire jar at once.

It’s best to salt saffron milk caps, honey mushrooms and boletus according to this recipe.