How to pickle mushrooms for the winter: 4 recipes

Mushrooms contain the maximum amount of protein, which is why the product has high value. Many housewives prefer to salt the mushrooms for the winter, so that later they can enjoy the snack at any convenient time. Crispy fragrant mushrooms serve not only for everyday, but also for the holiday table. To preserve all the useful elements and remove toxins from the cavity of the breasts, it is important to carry out the salting correctly.

Features of the procedure

1. Mushrooms have the unpleasant ability to absorb poisons from the environment. You can not eat salty raw breasts without their preliminary processing. Otherwise, instead of useful properties, you stuff the body with “toxins”.
2. The best place to harvest is considered to be a thicket or clearing away from highways. It is categorically not recommended to collect muffins near the highway, industrial plants and other enterprises producing gas emissions into the environment (unfavorable areas in terms of ecology).
3. Before salting, sort the breasts, exclude wormy and damaged specimens. As mentioned earlier, mushrooms absorb all the debris, so it must be excluded. Rub the stains with a soft sponge or a children's toothbrush. If the dirt cannot be cleaned, send the breasts to the basin with water, and repeat the manipulations after 2 hours.
4. In the process of sorting and cleaning, chop the mushrooms into 3-4 parts along the fibers. If desired, you can separate the hats from the legs, and then carry out the pickling separately. Some housewives prefer to pickle hats, and make mushroom caviar from their legs.
5. To soak, fill the fruit with cold water completely. Drown the breasts with a plate, put a three-liter jar of liquid on the dishes (organize a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, the breasts are washed 3-5 times, with attention being paid to each fetus.
6. For carrying out manipulations with mushrooms, glass, ceramic, wooden containers are suitable. Do not use metal and clay dishes, the first containers are oxidized, the second ones absorb all the juice and aroma.

Traditional option

• mushrooms - 6 kg.
• salt (table, coarse) - 320-340 gr.

1. Go through the collected mushrooms, eliminate rotten and spoiled copies. It is also necessary to cut openings that were formed from a puncture of conifers.
2. Cut about 3 mm from the leg., Wash the mushrooms in the basin, constantly change the water. Now choose a suitable dish for soaking, send the breasts into it, fill it with cold water.
3. Put a plate on top, install oppression (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water, and not float on the surface.
4. Change fluid every 4 hours so that the breasts do not stagnate. After 7-10 hours, foam will begin to form in the water, you need to immediately drain it. After this, rinse the mushrooms 3-4 times, again pour water.
5. The soaking duration is 3-5 days, during which time all toxins will come out of the mushrooms. In the process of soaking, the fruits will decrease in size due to the loss of juice. After the mushroom flesh ceases to be bitter, mushrooms can be salted.
6. Chop the mushrooms into small pieces (along the fibers), if desired, leave only the hats, and put the legs on the caviar. Put slices in a suitable dish, sprinkle with salt. Alternate the components in layers (salt-mushrooms-salt).
7. After salting, place the contents under the press, placing a flat plate and a bottle of water on top of it.The oppression is aged for 3 days, throughout the entire period the mushrooms need to be mixed periodically (about 4 times a day).
8. Sterilize containers in advance using a water bath or oven. Dry the jars, spread salted mushrooms on them. Tamp the contents tightly, as the loaves are stored without marinade.
9. Seal the composition with nylon caps. Send to the cold, the exposure time is 1.5-2 months, during this period the mushrooms will infuse and be ready for use.

Hot salting method

• garlic - 6 prongs
• mushrooms - 2.2 kg.
• drinking water - 2.2 liters.
• table salt - 85 gr.
• laurel leaf - 4 pcs.
• peas - 6 pcs.
• dried cloves - 4 stars

1. Pre-rinse and soak the mushrooms in running water, change the liquid every 4 hours. The exposure time is 3 days, during this time all the bitterness will come out of the muffins. Fruits will decrease in volume due to the loss of juice.
2. Mix water with bay leaf, salt, cloves, pepper, pour the mixture into a pan. Put on the stove, simmer at medium power until the crystals dissolve. Chop the mushrooms and send them to the brine, simmer for half an hour, remove the foam with a slotted spoon.
3. Remove the mushrooms from the stove, add chopped garlic to the brine. Set the oppression (a flat plate and a five-liter bottle), leave the mushrooms to simmer in brine. Send the contents in the cold, wait 30 hours.
4. Engage in the sterilization of cans, dry the container. Boil the mixture of mushrooms and the solution over high heat for 10 minutes. Pour the contents into hot containers, carefully tamp the mushrooms.
5. Seal the composition with tin lids, turn the neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until it cools, move to cold.

Salty Mushrooms with Onions

• purified water - 4.5 l.
• mushrooms - 4.7 kg.
• onions - 900 gr.
• chopped sea salt - 225 gr.

1. Sort the mushrooms, eliminate all unnecessary, clean the mushrooms with a soft sponge. Rinse the fruits under the tap several times, then send them to a basin of cold water. Install oppression, soak the milk for 3 days.
2. After 7 hours after the start of soaking, foam forms on the surface, drain the liquid. Change the water 4 times a day. When the mushrooms decrease in size, they will lose bitterness. It is at this moment that you can start pickling.
3. Prepare a solution of 4.5 liters. filtered water and 60 gr. salt, wait until the granules dissolve. Pour the composition with mushrooms, leave for 11-12 hours. Rinse the fruits 2 times throughout the soaking period.
4. Now remove the mushrooms, and set the brine aside, you will need it. Partially dry the mushrooms. Peel the onions, chop them finely (rings or half rings), add the breasts and the remaining salt.
5. Put the contents (onions, mushrooms, salt) under the press, wait 48 hours. Stir the packaging every 7 hours. Sterilize the jars, place the prepared mushrooms on them, and compact well.
6. Pour with brine, seal with nylon covers, send to the cold or cellar for infusion. After 2 days, you can start tasting the mushrooms.

Cabbage leaf pickle

• currant leaves - 25 pcs.
• cherry leaves - 25 pcs.
• mushrooms - 5.5 kg.
• crushed salt - 330 gr.
• garlic - 10 cloves
• fresh dill - 1-2 bunches
• cabbage leaves (large) - 12 pcs.
• drinking water - 5.5 l.

1. Go through the mushrooms, wash the hats with a soft brush, cut off the legs. Rinse the fruits under the tap, then transfer to the basin and fill with cold water. Soak the breasts for 2.5-3 days, renew the fluid every 6 hours.
2. When the specified period expires, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 g. salts with filtered water, wait until the crystals dissolve. Pour mushrooms with brine and establish oppression, wait 12 hours.
3. Remove the mushrooms from the solution every 4 hours, rinse them with plain water.After the allotted time, remove the fruits from the salty liquid, leave on a colander to dry.
4. Chop the garlic into slices, chop fresh dill, and rinse the cabbage, currant, and cherry leaves. Sterilize the jars, begin to lay the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other components.
5. Tamp the contents so that the mushrooms reach the edges of the jar. Cork with plastic covers, insist in the refrigerator for 1.5-2 months. During this period, the fruits are salted as much as possible, so you can start tasting.

Before salting, the breasts must be soaked. Such a move will remove poisons from the cavity of the mushrooms, making them suitable for consumption. This step cannot be skipped, otherwise you will not get rid of the bitter taste.

Video: how to salt pickles quickly