How tasty and quick to pickle mushrooms at home

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  snacks

• Cooking time:

  1 hour

Ingredients

• mushrooms
• salt
• Bay leaf
• mustard (grains)

Every mushroom picker knows how tasty the appetizer is made from mushrooms. We will now tell you how to quickly and tasty pickle this noble mushroom at home.

Dry salting

Dry pickling is a simple way to quickly and tasty pickle mushrooms for the winter at home. For the process, it is better to take a large and wide container, since the mushrooms should be salted under oppression, but the finished product can be stored in jars.

The proposed step-by-step recipe with a photo provides for the simplest set of ingredients - the mushrooms themselves and salt. For 1 kg of mushrooms, 50 g of salt is required.

Preparation:

1. Ryzhikov is classified as a noble species, therefore, they do not particularly need heat treatment. But mushrooms need to be cleaned of forest debris, and if they are very dirty, then rinse and dry well. It is important that the mushrooms do not give off a lot of moisture during salting, then they will be able to retain their natural taste.
2. Put the prepared mushrooms in a container with their caps down, sprinkle each layer with salt.
3. After that we put a plate on top, on which we put oppression. Salt the mushrooms in a cool place for at least a week.

It is important to respect the proportions of mushrooms and salt. Many people believe that mushrooms will take as much salt as they need. This is absolutely not the case, and mushrooms can be salted, then even soaking in water will not help.

Hot way

At home, you can quickly and tasty pickle mushrooms for the winter in a hot way. The appetizer turns out to be not only tasty, but also with a pleasant forest aroma. And the recipe itself is very simple if you follow the step by step photos.

For salting, do not use galvanized, aluminum or plastic containers, since they can release toxic substances during oxidation.

Ingredients:

• mushrooms;
• salt;
• garlic;
• Bay leaf;
• mustard seeds (optional)

Preparation:

We sort out the mushrooms. If the caps are large, then we cut them into 2-4 parts, and if they are small, then we leave them intact. Fill with cold water and leave for 3 hours

• Put the pot of water on the fire and after boiling, add the mushrooms.
• Bring to a boil again, cook the mushrooms for 3 minutes. In the process of heat treatment, we remove the foam. It is important not to digest the mushrooms, otherwise they will lose their special forest aroma.

• Then we put the mushrooms on a sieve, rinse them under running water and give them time to cool completely.
• Next, lay the camelina in layers in a suitable container, sprinkle each layer with chopped garlic, salt, crushed bay leaves and, if desired, mustard seeds.

• Cover the mushrooms with gauze, put a plate on top, put the load and put the mushrooms in the refrigerator.
• After 2 weeks we taste the mushrooms. Salted mushrooms can be stored in jars in the refrigerator for up to 3 months.
• Salted mushrooms are especially loved by adherents of vegetarian cuisine, because such mushrooms have a high content of vegetable protein.

In a cold way

Salting mushrooms in jars for the winter can be done in a cold way. Many housewives know this recipe and are happy to share their photos with step-by-step cooking. Those who are going to salt mushrooms for the first time at home without heat treatment should remember that horseradish leaves must be added to the mushrooms.

These greens not only add a spicy flavor to the snack, but also prevent the development of dangerous bacteria.

Ingredients:

• 6 kg of saffron milk caps;
• 180 g garlic;
• 300 g of salt;
• 3-4 horseradish leaves.

Preparation:

We wash the mushrooms and horseradish leaves well, and just peel the garlic

Put horseradish leaves on the bottom of a wide container, and lay garlic cloves on top of the greens

• Next, put the mushrooms themselves on the garlic with their caps down and sprinkle generously with salt, for 1 layer - 2 tbsp.tablespoons of salt.
• Lay the garlic on top of the salt, and then repeat the layers in the same sequence.

• We put a bowl of smaller diameter on the top layer, and put the load in it. To do this, you can take a jar and fill it with water.
• Cover the bowl with all its contents with a towel and leave it indoors for 24 hours.

• During this time, the juice will stand out, and the mushrooms must be completely immersed in it. After a day, we transfer the mushrooms to a cool place and leave there for 2 weeks.
• After the mushrooms are laid out in jars and stored at low temperatures.

If a wooden tub or barrel is used for salting mushrooms, then it must be processed - rinsed well, steamed with boiling water and a solution of soda, and it is also advisable to fumigate with sulfur to kill all harmful organisms

Salted mushrooms - the most delicious recipe

You can quickly and tasty pickle mushrooms in jars for the winter at home in a cold way, which will preserve their useful properties. But this method is more suitable for experienced lovers of "quiet hunting", in other cases it is better to boil the mushrooms beforehand.

The thing is that in a basket with a noble mushroom there may be “false” mushrooms that are poisonous. During the cooking process, dangerous mushrooms decompose.

Ingredients:

• mushrooms;
• salt;
• garlic;
• black currant leaves;
• peppercorns;
• vegetable oil;
• Dill.

Preparation:

We clean the mushrooms from dirt and forest debris, wash them, put them in a saucepan, fill them with water, add a little salt and after boiling, cook for 10 minutes. Remove the foam during the cooking process

• After the mushrooms, fold them onto a sieve and leave until they cool completely.
• Add dill to the cooled mushrooms: you can use not only one greens, but also seeds. And also chopped garlic, salt and peppercorns.

• Mix the mushrooms with spices and put them in a jar, tamp them well so that there are no gaps between the mushrooms.
• Put black currant leaves on top of the mushrooms, pour in the oil and tighten the lid. Salt the mushrooms for at least a week in a cool place.

Very tasty pickle can be cooked from salted mushrooms. They are put in soup instead of pickled cucumbers, and for a richer taste and aroma, brine is also added, in which the mushrooms were salted

In wine

It will take at least one week to pickle mushrooms, but there is an unusual step-by-step recipe with a photo, thanks to which a delicious appetizer will be on the table in 2 hours. And you can surprise your household or guests if you know how to salt mushrooms in wine at home for the winter.

Ingredients:

• 1 kg of saffron milk caps;
• 100 ml olive oil;
• 90 ml of red wine (dry);
• 20 g salt;
• 15 g sugar;
• 20 ml French mustard;
• 1 onion;
• 5 allspice peas;
• 5 bay leaves.

Preparation:

1. Put the peeled and washed mushrooms in boiling salted water, blanch for 5 minutes.
2. After that, we wash the mushrooms again and if the caps are large, then we cut them into pieces.
3. Chop the onion with rings, immediately send it to the pan, where we add wine, mustard, salt, sugar and olive oil.
4. Bring the mixture to a boil and add the mushrooms to it, cook for 5 minutes.
5. As soon as the mushrooms have cooled down a little, put them in jars and leave for 2 hours on the bottom shelf of the refrigerator.
6. We spread the mushrooms on a beautiful plate, sprinkle with peppercorns, decorate with bay leaves and serve.
7. For salting, mushrooms with caps 5 cm in diameter are ideal. Such mushrooms, even after heat treatment, retain their integrity and look very beautiful on the table.

With oak leaves

You can salt mushrooms for the winter at home with oak leaves. This is a step-by-step photo recipe proven for decades, thanks to which you can quickly and tasty get an unsurpassed mushroom appetizer.

Ingredients:

• 5 kg of saffron milk caps;
• 250 g of salt;
• 200 g of oak leaves;
• 200 g of black currant leaves;
• 10 black peppercorns;
• 200 g fresh dill;
• 200 g of cabbage leaves.

Preparation:

1. Pour salt on the bottom of a deep container, and on top put the mushrooms prepared for salting with their caps down.
2. Add each layer of mushrooms, sprinkle with peppercorns, and also put oak leaves and black currant leaves.
3. Lightly press down the last layer with a plate and put oppression on top.
4. We leave the mushrooms to salt for a week. After 7 days, drain the brine that has come out, and put the cabbage leaves on top.
5. We store salted mushrooms in jars. To do this, sterilize the containers, put mushrooms in them and fill them with brine from water and salt (for 5 liters of water - 100 g of salt).
6. We seal the jars with mushrooms with lids and store the snack at room temperature.

The color of the brine will tell you about the correct storage of mushrooms. If it turns gray or even black, then the mushrooms have begun to deteriorate, and they must be thrown away. The brine should be deep brown.

Cinnamon

You can salt the mushrooms in jars with cinnamon. This is an unusual step-by-step recipe with a photo of mushroom pickling, but the appetizer really turns out to be very tasty and aromatic.

Ingredients:

• 1 kg of saffron milk caps;
• 5 liters of water;
• 5 black peppercorns;
• 5 allspice peas;
• 2 carnation buds;
• 2 bay leaves;
• 2 currant leaves;
• 15 g salt;
• 1 cinnamon stick

Preparation:

1. We clean the mushrooms from dirt, rinse and dry well.
2. Bring the water to a boil, then add salt to taste, put the mushrooms and cook for 15 minutes from the moment of boiling.
3. We discard the mushrooms in a colander and leave for a while until all the liquid has drained from them.
4. For now, we sterilize the jars in any way and boil the lids.
5. Cooking the brine. To do this, boil water, add salt, peppercorns to it, put bay leaves and black currants, as well as a cinnamon stick.
6. As soon as the salt is completely dissolved, lay the mushrooms and cook them for 5 minutes.
7. We put the mushrooms together with the brine in jars, roll them up with lids and, after cooling, transfer them to storage in a cool place.
8. You can get a delicious mushroom snack in just 2 hours, however, it can be stored for only a few days. To do this, put the mushrooms in a container, sprinkle generously with salt and leave for 2 hours. Drain the juice from the mushrooms, rinse, put on a plate, pour with oil, sprinkle with onions and serve.

If you are lucky enough to meet mushrooms in the forest, then be sure to prepare a delicious snack from them. After all, as it turned out, you can quickly and easily pickle mushrooms at home. But if you do not really like salted mushrooms, then you can marinate them by preparing a pickle with the addition of spices and vinegar.