Brine recipe for pickling mushrooms. Step-by-step instructions for the cold method of pickling honey mushrooms

31.12.2023

Due to its high taste and beneficial properties, the porcini mushroom, or simply White, is rightfully considered the best of all known mushrooms. In addition, it is highly valued for its versatility for any type of processing. One of these types is pickling porcini mushrooms at home, recipes for which we have prepared especially for you.

A very simple recipe for pickling porcini mushrooms will tell you how to preserve this product for the winter with minimal effort during the preparation process. There is nothing “extra” here, only two main ingredients: mushrooms and salt. The preparation is designed for a large volume of product and, as a rule, is eaten instantly.

Need to:

10 liter bucket of porcini mushrooms;
2 cups coarse salt (without added iodine).

How to cook porcini mushrooms for the winter:

The main ingredient is to clear forest dirt and debris, remove all suspicious areas. Separate the legs from the caps - cut these parts in half or into several arbitrary pieces, at the same time check for wormholes inside them; if there are any, it is better to throw away the damaged pieces.
Rinse the processed mushrooms well in water.
Place clean mushroom pieces in a large saucepan, fill completely with cold plain water, put on maximum heat and wait for it to boil.
As soon as the whites boil strongly, immediately place them in a colander and place under running water, so they should cool.
Leave the cooled mushrooms there (in a colander) to drain after water procedures; you can turn them over several times so that they dry faster.
In the meantime, prepare containers for pickling - jars of a convenient size for you or one large container such as an enamel bucket, pan or wooden barrel. They should be thoroughly cleaned, washed and dried.
Place the mushroom pieces in selected containers; each layer of about two to three centimeters should be sprinkled with coarse salt. The mushrooms are packed quite tightly together.
Place a pressure on top of them so that it covers the entire mushroom surface in the container. In a large dish, a flat object of the same size is placed on top and a weight is placed, and in a small dish (for example, a jar), you can put a glass filled with water or small stones.
Leave the mushrooms in this state for five days in room conditions (but not too hot, up to a maximum of 25°C), during which time they will pickle and noticeably settle - this is a normal phenomenon; if desired, you can add more mushrooms to incomplete containers.
After the salting period has elapsed, move the mushrooms to a cooler place and store there.

Recipe for pickling porcini mushrooms with spices

Porcini mushrooms prepared according to this recipe are not only tasty and aromatic, but also crispy. Garlic, dill and thyme will add flavor to them, and the strength of the mushrooms is achieved through horseradish leaves, cherries and currants.

What you will need:

selected porcini mushrooms - one and a half kg;
thyme (aka thyme) - 1 bunch (small);
horseradish leaves - 2 pcs.;
dill umbrellas - 2 large branches;
garlic - two heads;
currant and cherry leaves - 4 pcs.;
coarse non-iodized salt - 4 tablespoons. l. (with a slide).

Preparing porcini mushrooms for the winter:

Cut whites, cleared of forest debris and washed in water, into small pieces: legs - crosswise - in circles (one and a half to two centimeters wide), caps - from 2 to 8 parts. Small ones can be left whole.
Separate the garlic heads into cloves and peel them. Cut each garlic clove (1/3 of the thickness) crosswise.
Rinse all the leaves according to the recipe and dill under running water.
Scald a large container in which the mushrooms will be pickled with boiling water and dry.
Place horseradish leaves on the bottom, some mushrooms on them, sprinkle with salt, scatter garlic, add thyme and dill with seeds, cover with cherry and blackcurrant leaves. Repeat layering until all ingredients are used.
Place a circle of wood or a wide flat plate on top. This item should cover the area of the mushrooms, but can be easily removed.
Cover everything with a clean cotton cloth (optionally, gauze or linen napkin), and use any heavy press.
Place the container in a cool room, wash the fabric and plate (circle) every day, after a week the mushrooms will be pickled.

Porcini mushroom recipes for the winter with cloves and coriander

The preparation of this mushroom preparation is known to more experienced housewives in the field of conservation. Porcini mushrooms salted according to this recipe turn out very tasty and aromatic thanks to cloves and coriander seeds. These spices have a strong and specific pleasant smell, as well as an original taste that complements the original taste of the products. Cloves and coriander are quite often used in winter salted preparations of not only porcini mushrooms, but also other mushrooms.

Grocery list:

freshly picked white mushrooms - 0.7 kilograms;
non-iodized coarse salt - 45 grams;
dry clove buds - 3 pieces;
coriander seeds - half a teaspoon;
garlic cloves - 5 pcs.;
laurel leaf - one;
peppercorns (black) - three.

Pickle porcini mushrooms recipe:

Go through the collected mushrooms, cut out all damaged areas, cut large specimens into several arbitrary parts, small ones can be left as is - whole.
Wash the chopped mushrooms thoroughly.
Peel large cloves of garlic and cut into thin slices.
Heat water in a saucepan, add salt, wait for it to completely dissolve, only then carefully place clean mushrooms in there.
As soon as the water boils in the pan, foam will form on the surface; it must be removed.
After getting rid of the mushroom foam, reduce the heat on the stove and cook for another 15 minutes.
Place pepper, bay leaf, clove inflorescences and coriander seeds into the water, mix the ingredients in a saucepan and boil everything together for seven minutes.
Catch the mushrooms and place tightly in sterilized jars.
Strain the mushroom broth and pour it over the porcini mushrooms in containers.
The jars must cool, then close them with lids and store them in a room with a temperature of up to 7-8° Celsius.

How to dry pickle porcini mushrooms

The dry salting method is suitable only for mushrooms of the first category, which include white mushrooms. This is the least labor-intensive and most convenient method of salting these products. Dry pickling does not involve pre-soaking or boiling mushrooms.

Required ingredients:

2 kg of fresh white mushrooms;
320 grams of coarse rock salt;
5 pieces. oak leaves;
5 red cherry leaves;
5 blackcurrant leaves.

Pickle porcini mushrooms step by step recipe:

Usually, mushrooms are not washed before dry salting; they simply brush off forest debris with a soft brush and wipe with a damp cloth. If you are very scrupulous in terms of hygiene, then, of course, wash the white ones in water, only then be sure to dry them. Cut off all damaged areas on the body of the mushrooms and remove parts with wormholes, if any are found.
Cut all the mushrooms into thin plastics of any shape, dry slightly (in the sun or in the oven, but try not to dry them out).
Place all the mushroom slices in a wide bowl, pour salt into it, and mix thoroughly with your hands.
Prepare jars: sterilize, wipe off drops of water.
Arrange the porcini mushroom plates in prepared containers in this way: the mushroom layers are laid very tightly so that there are no voids between them, currant, oak and cherry leaves are evenly distributed among the jars and placed between the mushroom layers.
Sprinkle the topmost mushrooms with more salt and roll up the containers with metal lids.
Store in a cool, dark place for one and a half to two months, after which you can try.

How to pickle porcini mushrooms

In addition to the classic ingredients, the recipe for this pickling of porcini mushrooms contains tarragon (tarragon) and shallots, which will contribute to the pickling of white mushrooms. Tarragon will give the mushrooms a pleasant aroma, and shallots will highlight the taste of porcini mushrooms.

Take:

one and a half kilograms of peeled white mushrooms;
90 gr. salt (without added iodine);
one tsp. tarragon;
2 small shallots;
1 garlic head;
2 branches of overripe dill with seeds;
2 pcs. horseradish leaves;
a teaspoon of black peppercorns;
liter of drinking water.

Canning porcini mushrooms:

Clean white ones from forest needles, leaves and other debris, cut off rotten and blackened areas, cut out and throw away areas damaged by worms.
Wash the peeled mushrooms and cut into large slices. Leave small mushrooms whole.
Pour plain water into a large saucepan, heat it, add salt, but not all of it, but 80 grams. As soon as it dissolves, add mushroom slices and wait until it boils.
After boiling, cook the contents of the pan for 15 to 20 minutes (reduce heat to medium).
At this time, you can sterilize pickling jars and tin lids.
Catch the boiled mushrooms with a slotted spoon and distribute into glass containers.
Pour one liter of drinking water into another pan, mix in the remaining salt (10 grams), a teaspoon each of pepper and tarragon, dill, horseradish leaves, peeled whole cloves of garlic, peeled and quartered shallots. Bring this entire mixture to a boil.
As soon as the aromatic mixture boils, pour it over the pieces of porcini mushrooms placed in jars.
Cover all the jars with lids, let them cool a little, and then move them to a cooler place. White ones take at least two days to prepare.

Salted porcini mushrooms are considered one of the most delicious and aromatic snacks on the table. Pickling is one of the best and safest ways to preserve mushrooms for the winter, provided all the rules are followed. Whites preserved in this way can subsequently not only be eaten directly, but also fried, added to soups, salads, as well as stewed and even pickled.

Pickling mushrooms is a way to stock up on mushroom preparations for the winter and enjoy the wonderful taste of mushrooms on holidays and weekdays. You can salt a wide variety of mushrooms - first of all, milk mushrooms, boletus mushrooms, chanterelles, as well as honey mushrooms, boletus mushrooms, aspen mushrooms, moss mushrooms, boletus mushrooms, etc.

Salted mushrooms are not only a ready-made tasty snack. Then you can and should fry them, cook mushroom soups, and stew them.
When salting, just like when salting, it is necessary to follow certain rules for processing and preparing mushrooms for harvesting.

First of all, the mushrooms need to be sorted and sorted into varieties (it is better to salt them separately, with some exceptions). Next, the mushrooms need to be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves must be placed in a cool place. Then the mushrooms are cut (for lamellar mushrooms, it is important to cut off the stems). Salting can be done in different ways - dry salting, hot salting and cold salting.

Salting milk mushrooms

Mushrooms are salted in two main ways - cold and hot.

Salting milk mushrooms in a cold way involves salting raw mushrooms. The mushrooms must be soaked, changing the water periodically (a couple of hours). White and black caps don’t need to be soaked - they have no bitterness.

Sprinkle salt on the bottom of the dish, lay out leaves of cherries, currants, horseradish, and dill stems. Mushrooms are placed in layers with their caps down. Sprinkle the mushrooms every five to ten centimeters with salt and spices, and also add garlic and pepper. Cherry, currant and dill leaves are placed on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.

The mushrooms are pressed on top with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of +5-6. If stored at sub-zero temperatures, the taste will deteriorate. If there are only a few milk mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.

Hot salting of milk mushrooms

The hot method has gained particular popularity. Many types of mushrooms can be salted using a hot method - milk mushrooms, mushrooms, saffron milk caps, and some varieties of russula.

So, hot pickling of milk mushrooms is done like this. In this case, the milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, boil the mushrooms (no more than half an hour), then get rid of the liquid, allowing the water to drain.

Salting milk mushrooms using the hot method also requires less blanching (heat treatment) time. To get rid of the milky juice, place the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are only a few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cooled.

Mushrooms are placed in jars, pans or other containers for pickling, sprinkled with salt, herbs, seasonings (dill, tarragon, aromatic onions and (or) garlic, horseradish are added. If desired, you can add celery, cherry, currant and oak leaves. Store salted milk mushrooms in a cool place.You can start enjoying them after one to two weeks.

Pickling mushrooms is also one of the easiest ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing.

Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms. Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water).

There are several ways to pickle mushrooms - dry, hot and cold.

DRY SALKING

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

COLD SALTED

Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

HOT SALTED

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

STORING SALTED MUSHROOMS

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the jars with parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

MANUFACTURING MUSHROOM HOOD

Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used for soups and also as a side dish.

Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and simmered for half an hour. For 1 kg of mushrooms add 0.25 liters of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate container.

Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and poured hot into small jars or bottles. The jars are immediately hermetically sealed and turned upside down with the lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.

With this method of preparation, the mushroom extract is well preserved for a long time.

Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.

When using mushroom extract as a side dish, add up to 10 percent vinegar, in which you should first boil a little allspice, black and red pepper, mustard seeds, a few bay leaves and other spices.

The mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.

The arrival of autumn is the most favorite time for all fans of “silent hunting”. Armed with long sticks and baskets, mushroom pickers across the country set out to collect their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, boletus mushrooms, saffron milk caps, and red mushrooms allows you not only to eat plenty during the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and tasty recipes for pickling mushrooms at home using hot and cold methods are popular. Such salted preparations are made in small jars, in which they can be stored for more than one winter. You can also pickle “homemade” mushrooms - oyster mushrooms and champignons. Read more about how to pickle mushrooms for the winter with your own hands in step-by-step recipes with photos and videos below.

How to pickle milk mushrooms in jars using a hot method - a simple step-by-step recipe for the winter with photos

Salting mushrooms in jars in a hot way, in particular milk mushrooms, even according to a simple step-by-step recipe for the winter, takes longer and is more difficult than cold. But the taste of mushrooms salted in this way is more intense and rich. Therefore, if you are not afraid of small difficulties, then be sure to master the following simple step-by-step recipe for the winter with a photo of how to pickle milk mushrooms in jars using a hot method.

Necessary ingredients for salting milk mushrooms in jars using the hot method for the winter

milk mushrooms
dill umbrellas
garlic
currant leaves
Bay leaf

Step-by-step instructions on how to hot salt milk mushrooms in jars for the winter

How to properly pickle wild mushrooms for the winter in jars - a quick and simple recipe step by step

There are many ways to properly pickle wild mushrooms for the winter in jars, but we further offer one of the fastest and easiest options - dry pickling. Unlike salting with water, this method does not require special manipulations. In order to properly pickle wild mushrooms for the winter in jars using a simple and quick recipe, saffron milk caps and russula are best suited.

Necessary ingredients to properly pickle wild mushrooms in jars for the winter using a quick recipe

saffron milk caps or russula

Step-by-step instructions on how to properly pickle wild mushrooms in jars for the winter using a simple recipe

If you have saffron milk caps, then for this method of pickling you don’t even have to wash them. It is enough to wipe the mushrooms with a damp soft cloth to remove all excess dirt. But it’s better to wash the russula and be sure to remove the skin from the caps, as it gives off bitterness when salted.
Place a layer of mushrooms (caps down) in a deep container and sprinkle salt on top. For 1 kg of mushrooms you need to take about 40 grams of salt.
We alternate layers of mushrooms and salt until we completely fill the selected container.
Cover the top layer of mushrooms with gauze folded several times. Place a wide plate or lid on top and apply pressure. As a pressure, you can use a full three-liter jar, granite stone, etc.
We leave the mushrooms under pressure for about 3-4 days. When they release enough juice, transfer the prepared salty snack into clean jars along with the brine and seal with nylon lids.

How to pickle boletus mushrooms in jars - a simple recipe for the winter step by step

It is not difficult to pickle boletus mushrooms in jars according to the simple recipe for the winter below. The main thing is to properly prepare the mushrooms for pickling so that they do not give off unnecessary bitterness. Read more about how to pickle boletus mushrooms in jars for the winter in a simple recipe below.

Necessary ingredients to pickle boletus mushrooms for the winter using a simple recipe

boletus - 2 kg
salt -100 gr.
currant leaves
dill
horseradish leaves
garlic
carnation
Bay leaf

Step-by-step instructions on how to pickle boletus mushrooms in jars using a simple recipe

Before you start pickling, it is very important to properly process the boletus mushrooms. To do this, you first need to soak them in water for a couple of hours, then rinse them thoroughly and remove the top layer from the caps and legs. For pickling for the winter, it is best to take small boletus mushrooms, and large specimens should be cut into small pieces.
Place a layer of dill umbrellas, currant leaves and horseradish on the bottom of the pan. Add finely chopped garlic, a little cloves, and bay leaf. The amount of spices and herbs must be determined by eye.
Place a layer of mushrooms on top of the layer of herbs and spices, sprinkle with coarse non-iodized salt.
Place a layer of herbs and seasonings again, then mushrooms again.
Cover the top layer with cloth or gauze. Cover with a lid of smaller diameter and press down.
Leave the mushrooms under pressure for 3-4 days, then, together with the brine, pack them in sterile jars and close with lids.

How to pickle mushrooms in jars - a simple and tasty recipe for the winter

A simple and tasty recipe for pickling mushrooms in a jar, which you will find below, has a number of important features. It is important to follow all of them, otherwise the ready-made salted trumpets may disappoint you with their taste. The subtleties of how you can pickle mushrooms in jars in a simple and tasty recipe for the winter.

Necessary ingredients, how to pickle volushka mushrooms in a jar according to a delicious recipe

waves
currant leaves
dill umbrellas
coarse salt

Step-by-step instructions on how to pickle volushki in jars using a simple and tasty recipe

Before salting, freshly harvested mushrooms must be thoroughly washed and removed from the top layer of skin. Then put the mushrooms in a deep container and cover with cold water for a day. During this time, the water will need to be changed approximately once every 4-5 hours so that the waves do not become sour.
Drain the water and place the mushrooms in a colander.
At the same time, in an enamel pan, bring salted water to a boil and put the mushrooms in it. Boil for 15-20 minutes over medium heat.
Remove the mushrooms from the brine. Place a layer of herbs and spices in a sterile jar, then mushrooms and salt. Fill the jar this way almost to the top.
Cover the mushrooms with a horseradish leaf on top and press with wooden skewers so that the brine rises to the top.
We wrap the neck of the jar with gauze and send it to a cold place for storage.

How to pickle oyster mushrooms at home using a hot method - step-by-step recipe

Oyster mushrooms are one of the most accessible mushrooms for pickling at home, which are equally well prepared both cold and hot. In addition, they do not require special preliminary preparation with soaking and cleaning. Read more about how to hot pickle oyster mushrooms at home in the step-by-step recipe below.

Necessary ingredients for hot pickling oyster mushrooms at home

oyster mushrooms
garlic
Bay leaf
carnation
black pepper

Step-by-step instructions on how to hot pickle oyster mushrooms at home for the winter

We wash the oyster mushrooms under running water and divide the bunch into individual mushrooms. We cut especially large specimens into small pieces.
Boil the mushrooms in salted water for about 15 minutes after boiling.
Separately, make the brine: for 2 liters of water, 200 grams of coarse salt, spices and herbs to taste. Bring to a boil and boil for literally 5 minutes.
Place oyster mushrooms in sterile jars and fill with hot brine.
Seal with lids and place in a cool place for a week, after which the pickles are ready to eat.

How to pickle porcini mushrooms for the winter in jars using a hot method - a simple step-by-step recipe

Porcini mushrooms are ideal for hot pickling in jars at home. Especially if you use such a simple and tasty recipe as the step-by-step option below. It describes in such an accessible way how to pickle porcini mushrooms in jars using a hot method for the winter that even an inexperienced housewife can handle the recipe.

Necessary ingredients for salting porcini mushrooms in jars for the winter in a hot way

porcini mushrooms - 2 kg
salt - 4 tbsp. l. with a slide
cloves - 2-3 pcs.
garlic - 1 head
coriander to taste

Step-by-step instructions on how to pickle porcini mushrooms for the winter in jars using the hot method with your own hands

Wash the mushrooms and carefully remove the top layer. Cut into equal sized pieces.
Peel the garlic and cut into thin slices.
Bring salted water to a boil and after 3-5 minutes add chopped porcini mushrooms.
After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook the mushrooms for 15 minutes.
Approximately 5 minutes before the end of cooking, add spices and, if necessary, increase the amount of salt.
Place the porcini mushrooms in sterile jars, alternating mushroom layers with garlic layers.
Pour the hot brine, strained through cheesecloth, over the mushrooms and leave to cool.
Cover the jars with lids and store in a cool, dark place.

How to pickle milk mushrooms at home in a cold way - step-by-step recipe, video

From the following step-by-step video recipe, you will learn how to pickle mushrooms at home using the cold method, using milk mushrooms as an example. This method is also suitable for pickling champignons, oyster mushrooms, saffron milk caps, porcini mushrooms, and boletus mushrooms. But it is better to prepare honey mushrooms and honey mushrooms for the winter in jars using the hot salting method. Learn more about how you can pickle milk mushrooms at home in a cold way using a simple recipe in the video below.

offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly enjoy respect on the festive table. But, before you start pickling mushrooms, it is very important to know the basic rules for pickling mushrooms. And, if you want to “live until your golden wedding” and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for pickling mushrooms:

They salt milk mushrooms, saffron milk caps, chanterelles, greenfinches, nigellas, podgrudki, whites, volnushki, russula, serushki, valui, smoothies, violins, reds, bitters, plump, rows.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, bathtubs, and low, wide containers. In case of severe contamination, it should be soaked for 3-4 hours in a 2-3 percent saline solution.
Large mushrooms are cut into pieces according to their diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for saffron milk caps and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuevs, belyankas, violins) and hot with preliminary boiling (for all others).
Hot-salted mushrooms become ready to eat in a few days; they are quite soft and less stable during storage. The advantage of the hot method is not only the speed of processing (the mushrooms are not soaked), but also that the mushrooms immediately, without “shrinking,” fill the container tightly.
Cold canning is longer: 1.5-2 months; In this case, the mushrooms turn out to be hard and have a pleasant crunch when chewed; they are stored very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. The soaking time is different for each mushroom. Milk mushrooms, volnushki, russula are soaked for 5 hours to a day, and valui, black milk mushrooms, bitter mushrooms, and violins are soaked for 3-5 days. More valuable mushrooms are washed thoroughly, not soaked or boiled. To do this, place the mushrooms in cold water overnight so that adherent leaves, stems, moss, etc. come off. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared by soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, svinushki, strings, morels are prepared only using the hot method, because when they are prepared cold, severe poisoning with fatal consequences is possible.
You can salt mushrooms in enamel and glass containers with a wide “neck” so that you can place a mug with a load. But it is best to use tubs or barrels made of hardwood or spruce.
The barrels in which there were mushrooms are washed with warm water using brushes, soaked for 10 - 15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 liters of water) or juniper.
Salted mushrooms are a ready-made snack and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable temperature for storing salted mushrooms is
from 0 to 4 *C.

Dry pickling of mushrooms:

It is better not to wash the mushrooms before salting, but to thoroughly clean them with a brush and wipe them with a damp nylon cloth. If the mushrooms are washed, then after the water has drained, they are placed with their caps down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkled with dry salt at the rate of 6% by weight of the mushrooms (or 40 g per 1 kg of mushrooms). Then a free-flowing circle is placed in a container filled with mushrooms, and light pressure is placed on it. After 3-4 days, when the saffron milk caps settle and give juice, add fresh mushrooms and salt. Store in a cellar or refrigerator.

Cold method of pickling mushrooms:

During cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barrels with a double lattice bottom and a hole for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, they use washed stones from durable flint rocks that do not dissolve in the juice of salted mushrooms. The barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, stop soaking: the mushrooms are ready for salting.
The soaked mushrooms are placed caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the mass stops settling and the container is filled to its maximum. Then it is topped up with 6% salt solution and sealed.
There are other methods of salting.
Soak mushrooms (volnushki, russula, milk mushrooms) in cold water for 5-6 hours, just rinse the saffron milk caps. After this, place the mushrooms in rows in enamel or glass containers with their caps down. First add a layer of salt to the bottom of the dish, put black currant leaves, cherries, horseradish, and dill stems. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40 -50 g of salt. After salting, cover the mushrooms with blackcurrant, cherry leaves, dill stems, put a clean cloth, a wooden circle and pressure. After 1-2 days, the mushrooms will settle and produce juice. If there is not enough brine, increase the load. If mold appears, the fabric needs to be changed and the load washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
To avoid souring of mushrooms when soaking in hot weather, use salting with preliminary blanching: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Cooked mushrooms by blanching are ready for consumption in 7-10 days.

Hot method of pickling mushrooms:

The hot salting method is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before pickling, but conditionally edible ones are prepared only in this way; the bitterness is removed faster and they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, do not cook them in the same solution, as they will darken and the bitterness will not be completely removed from them.
Boil milk mushrooms, russula, valui, and volushki for 20-30 minutes, rinse in cold water, and place in a sieve. Place in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Place a weight on top. Store refrigerated. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. If the quantity is larger, the mushrooms are placed in mesh blanching containers made of stainless steel, or in willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushkas and whites are blanched for 5-8 minutes, bitters, valui, skripitsa, which have especially bitter juice, for up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are placed on sieves to drain the water. Then the mushrooms are salted in the same way as with the cold method, adding 6% salt from the weight of the prepared mushrooms. To undergo lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of semi-finished product for further use.
Boil porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, oak mushrooms, butter mushrooms, honey mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), place in sterilized jars, pour in boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later for pickling mushrooms or fried preparations; in soups, fillings.