General information

How to pickle mushrooms for the winter in the banks: a simple and delicious recipe with photos


Well, here and again September has come - the most mushroom month is. I think many of us are looking forward to an hour of “quiet hunting”, they are happy to go into the forest and do all sorts of preparations with the same pleasure, despite the painstaking and associated efforts. Marinating, drying and, of course, salting are the main ways of harvesting mushrooms. That's just how to pickle mushrooms for the winter and will be discussed this time.

Total cooking time - 23 hours 59 minutes
Active cooking time - 1 hour 0 minute
Cost - very economical
Calories per 100 grams - 67 kcal
Number of servings - 25 servings

how to pickle mushrooms for the winter


Mushrooms - 1 kg forest
Water - 100 ml
Salt - 2 tbsp. for boiling
Black pepper - 5 pcs. peas
Bay leaf - 2 pcs.
Dill - to taste
Black currant - leaves to taste
Horseradish - leaves to taste
Garlic - to taste
Salt - 30 g for salting


It is possible to salt mushrooms for the winter by the dry, cold and hot method - it all depends on the type of mushrooms you have.

In our family, salt-like “tubular” individuals are more loved - boletus, boletus mushrooms, boletus mushrooms, brown cap boletus. Therefore - with a happy confluence of various circumstances: the weather, time, desire, and, of course, luck - we prepare them exactly.

You should know that mushrooms, as a perishable product, despite fatigue, must be processed on the day of assembly.

It is necessary to view each mushroom, check for worms. For blanks select the strongest and the youngest. Then you have to clean the mushrooms from forest litter (moss, needles.) And sand, if you get some damaged part - cut. In such mushrooms as boletus, we remove the mucous film from the cap.

After we have moved over the mushrooms, they will also have to be washed with cold water, changing it several times.
Then, those mushrooms that are larger, can be cut into several pieces, leaving small ones intact.

It is important to know that in some mushrooms (such as boletus, boletus and aspen mushrooms), the cut point darkens quickly - oxidizes in air. To avoid this, after cleaning (or cutting), they should immediately be placed in slightly salted water - in the end, they will look more appetizing.

Next - mushrooms must be boiled in salted water. To do this, you need to bring the water to a boil and add salt and then put the prepared mushrooms into it. Do not worry if it seems that the liquid is not enough, because when heated, the mushrooms themselves secrete juice - in it and they will cook for about 20 minutes. Emerging foam should be removed from time to time with a slotted spoon.

If desired, for a better taste, you can add a couple of bay leaves and peas of black pepper. As soon as the brine becomes transparent, and the mushrooms themselves settle to the bottom - all this is a signal of their readiness. Mushrooms are thrown into a colander, merging part of the brine, and set aside for a while - let them cool down.

For further salting of mushrooms, choose an enameled (glass, wooden) capacity: pan - just right.
We spread the bottom of the umbrellas dill, horseradish leaves and black currants. Add a few cloves of chopped garlic. Then we shift the same cooled mushrooms with a portion of the brine, mixed with salt - the brine must completely cover the mushrooms. We cover the surface with spattered gauze, cover it with a circle and (already on it) put the load (clean stone, for example).

All this "construction" is left in the kitchen. After a few days, foam will appear, periodically remove it. The foam has ceased to appear - we move the pan to a cooler place to add salinisation.

Mushrooms, with this method of salting, are ready in about a month. They can be left all in the same saucepan and stored in a cool place. And it is possible to shift into sterile jars, having closed with boiled lids. Store conveniently in the refrigerator or in the cellar.

Salted mushrooms for the winter are good and are used by themselves as a snack, as a filling for pies. and in our family we love puff salad with them.
Delicious mushrooms!

Not only tasty, but also healthy

A significant part of the list of mushroom contents is water, since here it is 90%. That is why mushrooms are easily digested, have a low calorie content and meet the standards of use in nutrition. In terms of their composition, mushrooms approach fruits in terms of the amount of minerals, meat dishes - in terms of protein content, and vegetables - in the presence of carbohydrates.

B vitamins (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help to improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the work processes of the heart and blood vessels, stimulate the metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, strengthen the heart muscle.

Important components of fungi are beta glucans, the presence of which enhances the immune system, they are very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.

In addition, salted mushrooms relieve unnecessary love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, I want more and more. In some cases, this behavior is due to a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural less expensive mushroom alternative with regular use in food normalizes the balance of zinc in the blood and contributes to weight loss in the end.

Kitchen appliances and utensils

Let us give an interesting method of salting mushrooms, which has the following advantages: the absence of bitterness, the possibility of eating within a couple of weeks, the mushroom material does not shrink. From kitchen utensils will need:

  • cutting board,
  • knife,
  • three-liter cans
  • pans for 4-5 liters of water
  • nylon covers.

Ingredient list

Ingredients are indicated on a three-liter jar. Must have:

  • salt (set the exact amount over time),
  • a few sheets of horseradish,
  • garlic head,
  • black pepper and fragrant to taste,
  • fresh or dried dill umbrellas 5-6 pieces,
  • sunflower oil.

Features of the selection and preparation of mushrooms

A feature of the recipe is the removal of mushroom bitterness by boiling in water for 3-5 minutes. To do this, we find the found mushrooms (we throw out wormy and old ones), clean the garbage with a brush or a nylon cloth, cut into convenient pieces, wash well. Put 4 mushrooms and a tablespoon of salt in a 4-liter pot and 4 tablespoons of a 4-liter pot with a slide into a 5-liter pans in boiled water. Boil for 3-5 minutes. Then drain the water, wash the mushroom mixture and let it drain for about 20 minutes. Mushrooms ready for salting.

Step-by-step recipe with photo

  1. At the bottom of the jar we put a sheet of fresh horseradish and a sheet from an old jar of already fermented mushrooms. If you do for the first time, then you can do only fresh leaves of horseradish.
  2. Add half a serving of garlic, fennel, allspice and black pepper. Sprinkle two pinches of salt on top.
  3. Mushrooms are laid in layers of 3-4 cm. Each layer is also salted with two pinches of salt (or at your discretion).
  4. After reaching the middle of the can, on top of the mushrooms, lay out the remaining garlic, dill corns, allspice and black pepper. We crib.
  5. We continue to alternate the mushroom layers, periodically condensing them. It should be borne in mind that in the upper layers of the can of mushrooms is less, which means that less salt is needed. About one pinch.
  6. To the top edge of the jar, leave 3-4 cm free so that the brine does not spill out due to the rising mushrooms.
  7. The last salted layer of mushrooms covered with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will not allow the mushrooms to rise.
  8. Top we pour sunflower oil at its discretion to close the access of oxygen to the process of ripening. Otherwise, the quality of salted delicacies will significantly deteriorate.
  9. Close the capron cover and ship to a cool place for two weeks. This is a refrigerator or cellar.

If you doubt the right amount of salt, then after two days you should try the mushrooms to taste, because by this time the salt was already distributed evenly across the jar. If necessary, salt can be added on top.

How and where to store the workpiece

The process of salting the mushroom mass is normal in barrels, in enamelled buckets, and in glass containers. The main thing - to keep clean dishes and used products. Scald with pre-scald boiling water or sterilize.

Dry cool place is the best option for storing pickles. It is best to store salted mushrooms at a temperature of +5. + 6 ° C, in the refrigerator.

But salted mushrooms stored in tubs, buckets, it is better to put in the cellar. Someone manages to keep pickles on the balcony in the winter season.

To protect the salty gifts of the forest from freezing, they are placed in a specially prepared insulated container. Old warm clothes, blankets, wooden sawdust serve as insulation. The main condition for the quality storage of the product will be to maintain a constant temperature:

  • temperature below 3 degrees makes mushrooms soft, falling apart, tasteless,
  • high temperature leads to souring.
Once a week, rerun or shake the mushroom mass. If there is a shortage of brine, add the cooled boiled water. Appear mold must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new pickle. The storage period under all conditions is limited to six months.

What mushrooms are best suited for salting

All types of edible forest products are subject to the pickling process. But in taste, lamellar mushrooms with a characteristic bitter taste and an unusual flavor have superiority. These include:

  • mushrooms, milk mushrooms (high quality salting),
  • podgruzdi, butterflies, volnushki, russula (you can salt the total mass),
  • honey and chanterelles.

Noble mushrooms and milk mushrooms are certainly salted separately from the rest of the mushroom kingdom.


Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes a long time, which is an additional burden on the digestive system, liver, and kidneys. In addition, representatives of the mushroom kingdom are able to accumulate heavy metals, toxins from the surrounding space. Do not forget about the risk of poisoning and the threat of botulism.

Salted and pickled mushrooms when breastfeeding is not recommended.

Children under six years old should not try any mushroom dishes. Even well-known mushroom products can upset the balance of a child’s health.

British nutritionists developed a special mushroom diet, its essence is to replace meat with mushrooms, and mushrooms are used only fresh. White and champignons are suitable.

A diet based on salted mushrooms also takes place. Monodiet implies in the diet only salted forest products with a small amount of vegetables. Before eating the mushroom mass should be washed, fill with oil and herbs. Eat only such a salad.

To prepare a diet breakfast, you need to grind the mushroom mass, combine with low-fat cottage cheese and greens. You can add a small amount of salt. An excellent dietary dish is a soup based on mushrooms, vegetables, and greens.

Add that adults are not recommended mushroom dishes for severe diseases of the digestive tract (gastritis, pancreatitis, ulcers), acute disruptions in the liver, frequent disorders of the chair.

Do not get carried away with the forest gifts of a tired old look, because they contain more heavy metals than useful components. Being a valuable food product, salted mushrooms are tasty, low-calorie, nutritious and easy to prepare. In the diet can not do without a tasty salty mushroom. But do not forget about the precautions for their use to children, pregnant and lactating.

We take 3 kg of mushrooms, pour into a saucepan, pour 600 ml into it. water (pan already on the stove).

Good recipe suitable for assorted

  • Above pour 2 tablespoons of sunflower oilto block air in the can.
  • Roll up the banks.
  • Here is a simple recipe for salting mushrooms for the winter. Roll up well, and make sure that the banks are clean and well boiled, so that the mushrooms do not deteriorate.

    And so we proceed:
    1. After cleaning, pour mushrooms into a large pot and pour water and turn on the tile. It happens all do not intermeddle in the pan, well, do not cram it, divide into parts.
    2. When water boils, be sure to remove the foam, it removes the remaining rubbish. Boil for 10 minutes.
    3. Now we drain the water, wash the mushrooms through running water through the drushlak. Brine Pour.
    4. Now Again, put the mushrooms boil, Bay clean water, but for 30 minutes.
    5. So far, well, my banks, boil. Covers also boil. Banks take 0.5 liters, and more, then the steps described below double (if the banks 1 liter), when we fall asleep mushrooms.
    6. Thereafter again merge the brine, it is not needed and wash the mushrooms with cold running water.
    7. Fill dill and bay leaf separately with boiling water for about 2 minutes. We count the number of banks approximately.

    we boil down dill and bay leaf

  • Start making marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
  • When the water boils, throw a couple of bay leaves and a few peas of black and allspice.
  • Now we lay out the washed mushrooms, wait for boiling and steaming for 15 minutes and shoot.

    make marinade

  • Now at the bottom of the cans we put on 1 sweet pea and 3 black pepper.
  • Here one more not a big umbrella of dill and 1 bay leaf.
  • Add 1 clove of garlicby slicing.
  • Now add mushrooms, almost to the end of the bank.

    we put mushrooms and dill

  • Put on top teaspoon of 9% vinegar.
  • Now pour fresh marinade, close the lid.
  • We cover the jar with a warm blanket and after cooling down we put it in a cool place, like a cellar.

    It turns out somehow

    In addition, I advise you to read about such a disease as Botulism. This is poisoning, which in 70% comes precisely from domestic mushrooms in cans. Read here.

    That's all for it. If you have your own recipes, write, share them in the comments. Subscribe to our blog, it will be very useful and interesting. Bye everyone

    Pickling mushrooms for the winter

    Unfortunately, mushrooms belong to products that have a short shelf life in a fresh form, therefore, the harvested crop must be processed more quickly. Most often, they are fried, boiled with them soup, boil and freeze. Salting is an excellent way to preserve these tasty and healthy forest gifts. Salting can be carried out in tanks of any size: in barrels, tubs, cans. Under apartment conditions, the most optimal, of course, is pickling mushrooms in cans (Figure 1).

    Note: You should know that salting is different from marinating, because salted mushrooms do not have a single gram of vinegar, which makes the product more useful.

    Salt can be almost any mushrooms, pre-sorted by individual species. For example, honey agarics with honey agarics, and white with white. They must all be fresh and not wormy. Small mushrooms can be salted whole, and larger ones will have to be cut into pieces. And although there are several ways of salting, we will consider the simplest recipe, the implementation of which will be possible even for novice cooks. So, for salting 1 kg of mushrooms, we need: 3 tbsp. spoons of salt, bay leaf, allspice peas - 4-5 pcs., carnation seeds - 2-3 pcs., horseradish leaves and black currants.

    Next, follow this instruction:

    1. We shuffle the mushrooms, putting off the wormy and dented ones. We clean them from the lumps of earth, particles of grass and needles. For large specimens, we separate the caps from the legs. For high-quality cleansing, it is recommended to soak the crop in water for a while, and then rinse under running water.
    2. To remove possible bitterness, mushrooms should be boiled slightly in salted water. Therefore, immerse them in boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
    3. Drain the boiled mushrooms, rinse with cold water and let it drain.
    4. Put the mushrooms in layers in prepared containers, sprinkling each of them with salt and spices. The contents of the container are covered with a lid of a smaller diameter, and we put a pressure on the top so that a little brine can be seen. If it is quite small, you can pour a little cold boiled water.
    5. We leave them for several days under the pressure at room temperature, until foam appears on top of the container. It must be removed, and the finished mushrooms shift into jars or saucepan, covered with a lid.
    Figure 1. Salting technology

    They need to be stored in a cool place, because they will be ready for use only in a month. Then they can be used in the form of cold appetizers, and as an ingredient for salads, as well as a filling for pies.

    How to pickle mushrooms in the winter in banks

    Mushrooms for winter salt in three ways:

    The difference between the methods is in the duration of preparation, and the choice of a specific method depends on the type of fungi. Например, при холодном способе засолки готовность продукта наступает приблизительно через месяц – полтора. Зато и срок хранения такие заготовки имеют намного длиннее. Продукты, засоленные горячим способом, будут готовы к употреблению меньше, чем через месяц. Но по вкусовым качествам они значительно уступают предыдущим.In addition, canned mushrooms, harvested in a hot way, are not stored for so long.

    Cool way

    This method got its name because during cooking the mushrooms do not heat treat. As a result, they do not lose their natural properties at all: they remain fragrant and crispy. However, it is worth noting that cold salting requires thorough preparatory work, which consists in soaking mushrooms with frequent replacement of water (Figure 2).

    Figure 2. The cold method

    Properly prepared mushrooms spread in a clean dish, sprinkling them with various spices, such as dill seeds, allspice and black pepper, bay leaf and garlic, and salt. So, for 1 kg of raw materials, you will need 2 tablespoons of salt, but the seasonings and their amount, each one chooses according to his taste. The last layer is the spice layer, which is covered by a small lid on which the load is placed. This is necessary so that the mushrooms start up the juice and form a kind of marinade. It happens that the juice is released a little, then increase the weight of the load or pour a little cold boiled water in a container with mushrooms. It must be stored in a cold place for about one and a half months. This time will be enough for them to be salted and become usable.

    Hot way

    Unlike the previous method, the hot method of salting involves the heat treatment of mushrooms. This, of course, affects their appearance and taste. Thus, hot-salted products are not so crispy, and their shelf life is much shorter. However, in a city apartment, where there is not too much space, it is much easier to place a few cans in the closet than a whole tub. In addition, in a hot way, you can preserve almost any species, which cannot be said about the cold (Figure 3).

    Just as in the previous case, the mushrooms must be prepared: to sort, clean, wash, cut if necessary. Remember to weigh them before cooking to know how much salt will be needed. The proportion remains the same: for 1 kg of mushrooms - 2 tbsp. salt. Bay mushrooms with water and adding salt, cook them for about half an hour. It all depends on the species, since some of them are tougher and they will have to be cooked longer. About the peculiarities of salting different types you can read below.

    Figure 3. Hot salting method

    The foam that forms on the surface during cooking should be removed. After the required time has expired, the mushrooms are removed from boiling water using a skimmer, allowed to drain and cool. Do not rush to pour out the pickle, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which pre-laid spices to taste. Each layer is sprinkled with salt and the remaining spices until the pot is filled to the top. The contents of the cans are poured with brine, in which the mushrooms were boiled, and put under pressure for several weeks in a cold place. Subsequently, ready-made mushrooms can be transferred to other, more convenient containers.

    Tips for salting mushrooms at home

    Since different types of fungi have their own biological characteristics, the process of salting of each species carries certain nuances. For this reason, it is not recommended to mix different types when harvesting them for the winter. The following describes in detail the features of the most popular species of fungi that are found in our forests, and also gives tips on their salting.

    Oyster mushrooms are eaten boiled, fried, stewed and salted for the winter. These are rather large mushrooms, having a very dense stem, which is not eaten because of its rigidity. Since oyster mushrooms contain a substance called chitin, which is not absorbed by the human body, their preparation requires an obligatory heat treatment. That is why oyster mushrooms can not be salted in a cold way. They must be chopped and cooked at high temperature.

    Figure 4. Salting oyster mushrooms

    Getting ready to pickle oyster mushrooms, start with the preparation of raw materials. For this, it is necessary not only to wash the oyster mushrooms thoroughly, but also to cut their legs. There is no need to peel off the skin from the caps, because it does not affect the degree of softness during preparation. For 1 kg of fresh oyster mushrooms you will need: 4 liters of blanching water, 90 g of boiling salt, 400 g of brine water, 2 tablespoons of salt per brine, 6 black peppercorns, 6 sheets of black currant, 6 bay leaves (Figure 4) .

    The technology of salting oyster mushrooms includes the following steps:

    1. Add salt to boiling water, put prepared oyster mushroom caps. Boil for 7 minutes, drain in a colander, cool.
    2. To prepare the brine to boil the required amount of water, add salt and seasoning. All boil for 5 minutes. Strain the brine, boil again and cool to room temperature.
    3. Mushroom caps spread on sterile jars, pour the remaining brine, close the capron lids.

    Keep the workpiece in a cool place until ready, which comes in a week.


    Champignons can not only be harvested in the forest, but also grown on your own summer cottage. If you do not have the opportunity to cultivate them, you can always buy them in the nearest supermarket or on the market for further pickling (Figure 5).

    Despite the fact that marinating champignons is considered more traditional harvesting, pickled mushrooms of this species also have a pleasant spicy taste.

    To pickle mushrooms, take 2 kg of mushrooms, 5 onions, 150 grams of rock salt, one and a half tablespoons of mustard seeds, 10 peas allspice and 5 bay leaves.

    Pickling mushrooms includes the preparation of the mushrooms themselves. They need to be thoroughly cleaned, so that neither the legs nor the caps leave any ground or branches. After that you need to rinse them under running water and put in a deep pan. Fill the container completely with water and add a teaspoon of salt to it.

    Next you need to turn on high heat, bring to a boil and reduce the intensity of cooking. After that, the mushrooms should boil for 7 minutes. Pour the champignons into a colander so that the remaining liquid is drained from them, and in the meantime we clean and cut the onion half rings.

    Figure 5. Technology of pickling champignons

    When all the ingredients are ready, you need to sterilize the jars, put in them onions, peppers and washed bay leaves. Next, lay out the mushrooms, pouring each layer of salt. After that, you need to fill them with hot boiled water and roll up the lids. Capacity must be turned upside down, wrap and leave to cool.

    Favorite honey mushrooms can be prepared by frying, pickling and salting, as well as frozen. At the same time, you should know that the lower part of their legs is stiff, therefore, it is mainly not eaten, limited only by caps. Before salting, the mushrooms are necessarily sorted, discarding wormy and damaged, cleaned from the ground and foliage. Mushrooms are thoroughly washed in several waters, then the legs are separated from the caps and cut into noodles. Small salt completely in both cold and hot way (Figure 6).

    Since the mushrooms are devoid of peculiar aroma, spices such as bay leaves, garlic, dill seeds, allspice, currant leaves, cherry leaves and oak leaves will be needed to pickle them. For 10 kg of honey intake take: 500 g of salt, 10-20 pcs. bay leaf, 50-60 sweet pepper seeds, a few umbrellas of dill

    Figure 6. Salty mushrooms for the winter

    Cleaned and washed mushrooms are placed in a wide vessel, the bottom of which is covered with salt. Mushrooms put their caps down, alternating with salt and spices until the tank is filled to the top. The vessel is closed with a lid of a smaller diameter and pressed with a yoke to isolate the brine. Pickled clean in a cool place.

    Note: Care must be taken to keep the mushrooms covered with liquid. If it is not enough, you need to increase the weight of the load. When in a few days they settle down a little, the free space can be filled with a new portion of the experience, adding salt and spices to them.

    When mold appears, it is removed, and the circle is thoroughly washed. So honey agarics maintain several days at a temperature of + 18 + 20 degrees. When they begin to wander (and you can find out by the characteristic aroma), the dishes are covered with film and transferred to a cold room. Mushrooms will be ready to eat in 5 weeks.

    To pickle mushrooms in a hot way, you will need the same amount of mushrooms and salt as in the previous recipe, as well as 20 g of bay leaf, 200 g of fresh dill and 150 g of onion.

    Cooking technology consists of the following actions:

    1. Mushrooms prepared by the already known method are immersed in boiling water and boiled for 20 minutes from the moment of boiling. At the same time they should be cooked in small batches, changing the water after each batch. Formed during cooking foam is removed.
    2. Boiled mushrooms are taken from boiling water using a skimmer, shifted to a sieve and left to cool.
    3. At the bottom of the tank for salting spread a small amount of spices. On top of them they begin to lay the mushrooms down with the caps, forming a layer, not more than 5 cm thick. Each layer is sprinkled with salt and spices. So continue until the container is full.
    4. The top layer is covered with a clean cloth, covered with a lid (circle) and put under pressure. It is necessary to ensure that the mushrooms were always covered with brine, as well as periodically wash the circle and change the fabric.

    Store in a cool room for 2-3 weeks until they are ready.

    Although waves are conditionally edible, they are marinated everywhere in Russia, dried and salted. The main problem in the preparation of the wilderness is called their bitter milky juice. Therefore, before cooking any food from them, the sweater must be soaked in cool water for a day, changing the water four times during this period of time. Soaked mushrooms boil and the first broth is poured. In the future, they can be salted both cold and hot, without fear that they will taste bitter (Figure 7).

    Cold-closed windwakes are fragrant and crispy. To perform the pickling, you will need the following ingredients: volnushki - 1 kg, sodium chloride - 40 g, citric acid - the amount depends on the volume of water, spices - garlic, currant leaves and horseradish - to taste.

    The soaked volushki place in a solution consisting of water, salt and citric acid (at the rate of 10 g of acid per 1 l of water) and pressed on top of the press. Then they are doused with boiled water, laid out in cans, sprinkled with salt on top and covered with horseradish leaves and dill. Above again set the pressure to highlight the juice. Wait about one month before readiness.

    Figure 7. Harvesting salty waves

    It will take you a little more time to pick up the towels in a hot way. It is necessary to prepare: a pair of bay leaves, a dozen leaves of currant, a few umbrellas of dill, two tablespoons of rock salt and one tablespoon of peppercorns — per 1 kg of mushrooms.

    Salting technology includes the following steps:

    1. Preparation: At this stage, the sweets are cleaned, soaked and boiled for the first time, as described above.
    2. Second brew: The waves are boiled a second time in brine prepared from water and spices, within 15 minutes after boiling.
    3. Transfer to banks: boiled volnushki shift in jars, pour the brine in which they cooked a second time, tightly close the capron lids.
    4. Packing cans: Banks are carefully wrapped and kept warm until cool.

    Further storage of cans occurs in the refrigerator or on the glassed-in balcony.

    Just as volnushki, swine belong to conditionally edible species, and some of them are completely poisonous. And yet, experienced mushroom pickers, who know the subtle differences between the types of pigs, do not deny themselves the pleasure of collecting usable species, preparing various dishes from them, and preparing them for the winter. The following recipes will help to properly salt the pigs for the winter (Figure 8).

    For the hot pickles you will need: caps of pigs - 1 kg, large table salt - 50 g, umbrellas of dill - 10 pieces, currant leaves - 3-4 pieces, garlic and black pepper peas - 5 pieces each. Salting pigs in a hot way involves three stages: preparation, salting procedure, unfolding in banks and their storage.

    At the stage of preparation of mushrooms it is necessary to perform the following actions:

    1. Rinse the mushrooms thoroughly in running water and clean. In this case, large specimens should be cut into several smaller pieces.
    2. Soak the pigs in cold water and soak them for 15 hours, changing the water every 5 hours.
    3. Soaked mushrooms pour salted water and put on fire. Boil 5 minutes after boiling.
    4. Drain boiling water, rinse mushrooms in fresh water.

    Salting mushrooms prepared as described above involves the following sequence of actions:

    1. Boil the mushrooms a second time in salted water for 30 minutes.
    2. Pour the boiling water, rinse the pigs.
    3. The third cooking takes place in salted water for 40 minutes.
    4. Three times cooked svushki fold in a colander.
    5. At the bottom of the sterile cans lay out the washed leaves of currants and umbrellas of dill.
    6. Spread the mushrooms in jars in dense layers, sprinkling each of them with salt and garlic slices and black peppercorns.
    7. Boil clean water, fill the cans with boiling water.
    Figure 8. Salty pigs for the winter

    In order for the mushrooms to make juice and become suitable for storage, you need to perform several important actions. First, the contents of each jar must be pressed down with a yoke. Secondly, all containers are first left at room temperature, then moved to a dark cool (+ 5 + 8 degrees) place. Use saline svushki not earlier than six weeks after preparation.

    Cooking all sorts of dishes from mushrooms is traditional for Russian cuisine. They are made to cook, harvested for future pickled and salted. Cooked milk mushrooms are one of the best seasonings for meat, it’s not for nothing that they stuff a fried bird and serve it as a side dish for beef (Figure 9).

    We offer you a recipe for wet salted, salted in a cold way. For 1 kg of white mushrooms, you should take: large non-iodized salt - 3 tablespoons, seasonings - garlic (5-6 cloves) and black pepper (the same amount), a dill umbrella with seeds, as well as several cherry and oak leaves and horseradish

    Step-by-step recipe includes the following steps:

    1. Preparation: milk mushrooms are sorted out, legs are cut off, hats are carefully washed. Large specimens are cut along.
    2. Mushrooms are laid in a clean bowl, sprinkle with salt, pour in cold water and soak for 3 days, changing the water three times a day. Re-adding salt when changing water is not required.
    3. The bottom of the tank for salting line the leaves of horseradish. They are stacked soaked with milk mushrooms hats down, sprinkling layers with salt and shifting them with spices and leaves.
    4. Mushrooms are covered with a clean cloth, press down from above to expel brine.
    5. In 20-30 days the lower layers of the juice will be ready for use. They should be put in sterile jars, closed and put away in a cool place.

    In order to pickle milk mushrooms in a hot way, you can use the following recipe (all ratios are for 1 kg of mushrooms):

    Figure 9. Salted milk mushrooms in banks

    In prepared from 1 liter of water and 2-3 tbsp. tablespoons of salt solution boil the mushrooms for about half an hour, constantly removing the foam. Then you should fold the milk mushrooms in a colander and rinse in running water. Put them on the bottom of the container in layers, sprinkling each of them with salt and spices (garlic, dill, currant leaves and horseradish). Cover the top layer with a clean piece of fabric and press it with a yoke, which must be periodically washed in hot water. Take out the container after two days in the cold. Milk can be consumed after a month.

    In addition to the original taste and useful properties, mushrooms have gained their fame due to its remarkable gastronomic qualities. These mushrooms can be salted, fried, stewed, pickled. The classic version of salted mushrooms is dry salting. For it, you need only salt (1 tbsp per 1 kg of mushrooms) and dill seeds. Mushrooms are placed in a clean container, sprinkled with salt and dill, covered with a lid and pressed with a yoke for the appearance of juice. The mushrooms covered with juice are left at room temperature for several days. After the appearance of a characteristic sour smell, the vessel is transferred to a cold, dry place, for example, a refrigerator. Note: To save space, you can shift the mushrooms into small sterile jars by closing them with lids. In this case, it is necessary to pour the mushrooms with the resulting brine so that it completely covers the mushrooms. Mushrooms salted in this way can be eaten in 2-3 days (Figure 10).

    Figure 10. Steps salting mushrooms

    It is also possible to pickle mushrooms in a hot way. 1 kg of mushrooms are sorted, washed, cut and poured with hot water. Boil for 5 minutes, regularly removing the foam. The water is drained, the small mushrooms are transferred to a container, sprinkled with salt (50 g) and spices (black and allspice - 1 tsp each), covered with horseradish leaves and sent under oppression. Store salting in a cool place, such as a cellar. After a month and a half, mushrooms will be ready to eat.

    Как солить белые грибы в домашних условиях

    Свежие белые грибы обладают выраженным вкусом и ярким ароматом, они являются идеальным продуктом как для приготовления самостоятельных блюд, так и в качестве дополнительного ингредиента в более сложных блюдах. Боровики можно с успехом варить и жарить, тушить и запекать, сушить, мариновать и солить. Before salting, rinse the mushrooms in cool water, cut the bottom of the leg, and cut the larger pieces into pieces. Soak them for half an hour in cool, salted water so that all the worms rise to the surface. Rinse thoroughly again and proceed to salting (Figure 11).

    Boletus can be salted both cold and hot. So, for cold salting 5 kg of mushrooms you need to prepare:

    • 120 g of rock salt
    • 10 cloves of garlic,
    • 25 leaves of oak and cherry
    • 10 umbrellas of dill,
    • 6 leaves of horseradish

    Prepared mushrooms spread in lightly salted water (at the rate of 1 tsp. Salt to 2 liters of water) and heated, not boiling. Then the water is drained and the mushrooms are left to dry. Meanwhile, peel the garlic and cut it into thin plates. Dill umbrellas are divided into thinner twigs. Spicy leaves are sorted, washed and doused with boiling water.

    At the bottom of the container for salting spread the leaves of horseradish, sprinkled with salt. Next, proceed to laying mushrooms, while at the very bottom put the largest hats down. Each layer is sprinkled with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add leaves. The top layer of borovik is covered with gauze and pressed with a yoke. Store in a cool place for 40 days until ready. The brine released during this process can be drained, and the vacated space can be filled with new mushrooms. Ready-made mushrooms before use should be thoroughly rinsed in running water.

    Figure 11. Pickling ceps at home

    You can pickle boletus in the banks by hot salting. We give an example of a recipe for filling a 3-liter jar. You will need: 3 kg of white mushrooms, 100 g of salt, 2 liters of water, 10 pcs. clove seeds and dill, 10 peas allspice, 6 currant leaves.

    Having prepared all the necessary components, perform salting according to the technology:

    1. To the boiling water add 2 p. salt, and all the spices. Mushrooms are dipped into the resulting brine and boiled for 15-25 minutes until the brine acquires transparency, and the mushrooms themselves do not settle to the bottom.
    2. Then they should be removed and set aside in a colander, cooled, and the brine left.
    3. The cooled mushrooms are spread in a jar in layers, shifting each of them with scalded currant leaves and sprinkling with salt.
    4. A filled jar is poured with 0.5 l of brine, covered with a plastic lid or gauze and cleaned in a cold place (for example, a refrigerator).

    Eat these mushrooms can be after 3 weeks, washing immediately before serving.

    How to pickle mushrooms so that they were tasty and long stored, you will learn from the video.

    Marinating and salting are different processes. On the principles of marinating mushrooms, read this article.

    For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agrarian works, prefers harvesting, but for the sake of this, she is ready to regularly weed, pick, pinch, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are home grown!

    Found a mistake? Select the text with the mouse and click:

    It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hands, tearing off the rough stalks. Dried collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

    Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic debris of the most diverse origin (food spoiled from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

    “Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without cover they freeze out. The sellers' beliefs that strawberries are “frost-resistant”, “winter-hardy”, “endures frosts up to −35”, etc. - are deceit. Gardeners should keep in mind that no one has yet been able to change the root system of strawberries.

    New American developers - robot Tertill, performing weeding in the garden. The device is invented under the direction of John Downes (the creator of the robot vacuum cleaner) and works autonomously under any weather conditions, moving on uneven surfaces on wheels. At the same time, he cuts off all plants below 3 cm with the built-in trimmer.

    It is believed that some vegetables and fruits (cucumbers, celery, all types of cabbage, peppers, apples) have a "negative caloric content", that is, more calories are consumed during digestion than they are contained. In fact, the digestive process consumes only 10-20% of the calories obtained with food.

    In small Denmark, any piece of land is very expensive. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large packages, foam boxes filled with a special earth mixture. Such agrotechnical methods allow you to get a crop, even at home.

    From varietal tomatoes, you can get "your" seeds for sowing the next year (if you really liked the variety). And with hybrid it is useless to do it: the seeds will be obtained, but they will carry the hereditary material of the wrong plant from which it was taken, but of its many “ancestors”.

    Compost - rotted organic residues of the most diverse origin. How to do? In a heap, pit or large box they put everything in a row: kitchen remains, tops of garden crops, weeds cut before flowering, thin twigs. All this is mated with phosphate flour, sometimes straw, ground or peat. (Some summer residents add special accelerators of composting.) Cover with foil. In the process of overheating, the heap is periodically agitated or pierced for fresh air. Usually compost “ripens” for 2 years, but with modern additives it can be ready even in one summer season.

    Humus - rotted manure or bird droppings. It is prepared this way: manure is piled up in a pile or a pile, interbedded with sawdust, peat and garden soil. Burt covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

    Step-by-step recipe for simple salting mushrooms in banks for the winter

    1. Mlechniki thoroughly clean from a variety of debris. Mushroom legs should be cut to the top of the cap. Put them in a deep container and fill with water. The soaking process should be at least a day. During this time, you need 2-3 times to change the water.
    2. Once again, the prepared mlechniki should be thoroughly rinsed from the remaining debris. Then boil for 15 minutes in unsalted water. While the mushrooms cool down (no need to drain the water), wash the greens, peel the garlic.
    3. Ostuzhennye mushrooms put in a bucket, pouring salt and shifting greens. Leave under the yoke for 1-1,5 weeks. Then they should be washed and put in jars, pour vegetable oil. You can also store them in banks, bay pickle. You need to make sure that there is no mold on top. You can store salty llechnik in the basement or in the refrigerator. Before use, it is recommended to fill with vegetable oil and add onions to them.

    How to salt pickled mushrooms for winter in banks - a simple recipe with photo instructions

    Beautiful and tasty brown cap boletus is quite easy to pickle up for the winter and is great for treating friends and guests with such snacks. They do not require quite a long preparation or processing, which allows harvesting of brown cap boletus at home in any quantity. The following recipe with photos will tell you step by step how to pickle such mushrooms in jars and how to store them properly.

    A simple recipe with a photo instruction winter harvesting in the banks of mushrooms boletus

    1. Cleaned mushrooms from garbage. Transfer to a bucket and leave to soak overnight.
    2. Boil in salted water with spices for 30 minutes. The foam from them is constantly removed.
    3. Mushrooms extract from brine and allow to cool. Strain the pickle itself. Spread the mushrooms on sterilized jars, sprinkling salt on each layer of mushrooms. Then boil the brine and pour over the mushrooms. Close the jar lids and hold upside down to cool (under a towel, blanket). Then clean in a cool place. Before serving, rinse thoroughly in boiled water.

    What mushrooms are suitable for tasty salting

    Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but in salting they are the most delicious and fragrant.

    Important! It is not recommended to eat mushrooms that grew near a busy road or trails. In structure, they all look like a sponge, which absorbs dirt and harmful substances that remain after the cars.

    How to salt mushrooms Milk for the winter in the banks - a simple recipe with photos and video

    Different types of milk mushrooms are widely used for marinating and salting. The attractiveness of these mushrooms in the absence of the need to use a variety of spices. Milk mushrooms themselves have an amazing taste, so only salt and pepper will help to emphasize it. At the same time, salted mushrooms are perfectly stored in cans or plastic buckets. In the following recipe, step by step it is considered how to make a tasty snack from the milk mushrooms for the winter and to please your family with an unusual addition to the usual dishes.

    Photo-recipe salting for winter in the banks of mushrooms mushrooms

    1. Milk soak in running water for 6 hours, and then gently clean them off the trash. Films from the caps are also removed.
    2. Prepared peeled mushrooms cut into 2-4 pieces and put into a bucket or pan. Pour water (so that it covers them a little). Add salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.
    3. Leave milk mushrooms to cool completely in brine. Sterilize cans and capron lids. At the bottom of the cans put a little salt and pepper, then a layer of mushrooms. Thus, you need to alternate mushrooms and spices. When the jars are filled to the middle, it is recommended to carefully trample each new layer of mushrooms, so that they extract enough juice. On top of the cover you can put a couple of sheets of currant or horseradish. After closing, leave the milk mushrooms in a cool place for 2 months: during this time they sufficiently saturate the salt. During the winter you should keep them in the basement or in the refrigerator.

    How to pickle volushki mushrooms for the winter in banks - a simple step-by-step recipe with video instructions

    The beautiful volushki mushrooms are an excellent addition to meat dishes, cereals and fried potatoes. But they should be salted very carefully: these mushrooms are considered conditionally edible, and therefore need careful preparation and processing. In the following recipe, step by step it is described how to properly salt the banks in the banks, and how they should be stored.

    How to salt mushrooms caps hot in the home - detailed photo-recipe

    Like any milk mushrooms, mushroom caps are great for salting for the winter. It is quite easy to work with them, since such mushrooms do not require thorough washing and long soaking. In the following recipe with a photo step by step described a simple process of harvesting caps for the winter.

    A detailed recipe with photos of home hot pickling caps

    1. Rinse the caps in running water, cut off the legs of the mushrooms almost under the cap.
    2. Pour water and put on fire. Boil for 15 minutes and then drain. Re-pour the water and cook for another 20 minutes. Emerging foam constantly remove.
    3. Boiled mushrooms discarded in a colander.
    4. Separately prepare the brine from spices, water, salt. Boil.
    5. Add mushrooms to the brine and boil for about 5 minutes. Leave the mushrooms in brine until cool.
    6. Put dill and garlic in jars. Spread mushrooms in thick layers, sprinkle them with salt. Pour the brine, cover with nylon covers. Then clean in a cool place. Freezing of mushrooms should be avoided: due to the decrease in temperature below 0 degrees, the caps lose their taste.

    How to salt mushrooms at home in a cold way - step by step photo-recipe

    Using the cold cooking method is well suited for different mushrooms. For example, according to the following recipe with a photo, this method can be salted not only with milk mushrooms, but also with mushrooms and mushrooms. True, the pickling time in the bucket for the latter is 10-12 days. Therefore, they can be prepared much faster for the winter and transferred to a jar for storage in the basement or a refrigerator.

    Step-by-step recipe with a photo of homemade salting mushrooms in a cold way

    1. Freshly harvested milk mushrooms soak in water for 30 minutes. Then thoroughly clean them of debris.
    2. Put the washed mushrooms in a bucket, put horseradish leaves on the bottom. Pour each layer of gruzdy prepared salt. Add garlic, bay leaf. Put dill umbrellas on top.
    3. Put the mushrooms under pressure for a month.
    4. Then they can be transferred to sterilized jars and closed with nylon covers.

    How to pickle white mushrooms for the winter in banks - a simple recipe with step by step instructions

    Fragrant white mushrooms are very well suited for salting and freezing for the winter. But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such blanks can be considered salted. They are great for serving or cooking other dishes.

    Step-by-step instructions on the recipe for simple salting in the jars of porcini mushrooms for winter

    1. Rinse the collected mushrooms thoroughly in running water, clean the garbage. Large mushrooms cut into pieces.
    2. Boil the mushrooms for about 15 minutes, constantly removing the foam. Then drain in a colander and rinse in cold water.
    3. Prepare the brine using 1 lvoda. Add mushrooms to the pickle and boil them for another 15 minutes. Then let cool. Arrange the mushrooms tightly over sterilized jars, pouring salt on each layer. Banks close nylon covers and rearrange in a cool place.
    4. Also, salted mushrooms can be put in packages and freeze. Such preparations are perfect for serving to ordinary dishes or for preparing simple salads.

    After studying the rules of salting mushrooms in a cold and hot way, you can easily make delicious snacks for the winter. For work it is allowed to use both wetlands, and windmills, and white mushrooms. You can also use oyster mushrooms or champignons for quick salting in winter. For their cooking, it is recommended to choose cold pickling, described for different mushrooms in the above photo and video recipes. They describe step by step how to pickle mushrooms in different ways and how to keep them. Useful tips and advice will help you at home to easily prepare for the winter and even during times of extreme cold, pamper your loved ones and relatives with original mushroom snacks.

    Is it possible to pickle mushrooms in plastic containers?

    Many are interested in whether salting can be carried out in plastic dishes. The answer is unequivocal - no. Despite the convenience and accessibility, you should not use it. The reason is the interaction between plastic and pickle.

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

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


    Sort the crop by type. Mistresses claim that the most delicious mushrooms are obtained when several species are mixed. Perhaps this is true, but each individual sample requires a different heat treatment time.

    Clean material from dirt. If there are damaged areas, cut them. It is easiest to remove the dirt under the bonnet of the lamellar representatives with a soft toothbrush.

    If the caps are large, they are best cut in half. In order not to waste time, you can do it simply during the cleaning.

    Quick salting

    A quick way to salting is suitable if you need a snack the next day. Then suitable varieties that boil: white, aspen, russula or champignons.

    Boil them until tender, salt to taste, use spices, garlic and cover with a weak brine. Leave overnight in banks in the fridge, and in the morning you can eat the dish.

    Hot way

    The hot method is quite simple, but because it is loved by many hostesses. First you need to know exactly the weight of the dry components. The next stage is the preparation of brine. Take a glass of water, 2 medium spoons of salt with a small slide, 1 bay leaf, 3 peas allspice and the same buds of cloves. Ideal to add a pinch of dill seeds and a few sheets of currant.

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

    Important! After 5 minutes, a foam appears that needs to be removed.

    Что же касается времени варки, то оно может отличаться для разных сортов. Ориентировочно оно должно составлять 15-25 минут.

    Как только сырье опустится на дно, варку нужно прекратить и остудить. Идеально будет переложить продукты в широкую миску.

    Остывшие грибы переложите в чистые и стерилизованные банки с таким условием, чтоб они занимали 80 % от общего объема, хорошо утрамбуйте. Долейте до верха рассолом, который остался после варки, и закатайте. Keep such blanks better in a cool place.

    Cold way

    Cold pickling is a cooking method that does not contain heat treatment of products. As a container, you can use special barrels, saucepans or glass jars.

    At the bottom are stacked spices, currant leaves. Some housewives believe that the additional flavors only interrupt the real smell, and do not use spicy herbs.

    Next, in the tank are placed raw mushrooms hats down. Each ball is poured with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and poured with cold boiled water. When the container is filled to the top, it needs to be covered with a cloth and set the oppression.

    Important! Do not use synthetic fabrics.

    Put the pickles in the cold, and after a few weeks you can enjoy the finished product.

    Dry salting

    Lay the mushrooms with their caps down, just like in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the oppression.

    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.

    Mushrooms that have been salted in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, pour the bottom and top layer abundantly with salt, at the rate of 60 grams of salt per 1 kg of raw material. Tightly lay the raw material with the caps down and press down with the yoke.

    After three days, juice will appear, and the 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 cold place, cellar or cellar.

    Without vinegar

    Particularly popular recipe billet without the use of vinegar.

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

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

    Pickled frozen mushrooms

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

    At the rate of 3 kilograms of freezing, you will need 3 tablespoons of salt with a small hill, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

    Put the mushrooms in a saucepan and add just 1.5 cups of water. Turn on a small fire, so that the liquid from the mushrooms is released gradually. When the liquid covers the thick, add the rest of the ingredients and boil for another half hour. Leave for an hour to infuse.

    After that, bring to a boil again and roll up in previously prepared and meticulously sterilized jars.

    Recipes for pickling mushrooms at home

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

    Milk mushrooms are fairly common mushrooms that are tasted best salted in a hot way. 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 garlic cloves,
    • 10 black peppercorns,
    • and as many sheets from a currant bush,
    • several umbrellas of dill.

    Prepared milk boil 5 minutes. Do not forget to collect foam. Next, remove the mushrooms and rinse them under cold running water.

    Pour some salt and some spices into a sterilized container, then put the mushrooms and repeat the manipulations until the container is full. Pour mushroom decoction, which remained after cooking, and clog.

    For cooking mushrooms it is best to use the cold method. It is without cooking and vinegar, this variety will be tastiest.

    Salty mushrooms cook quite simple. Put raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilo of mushrooms). Some recommend adding garlic or currant leaves. Put under pressure, and after a week you can taste the dish.

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

    To pickle the mushrooms, you need to put them in a saucepan, add water, boil and immediately drain the boiling water. Again pour cold water and boil for 20 minutes.

    Put cooled mushrooms on the bottom of another container, shifting them with spices and salt. Put under pressure in a cold place, and after a week you can close the banks for the winter or eat honey.

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

    First boil the oyster mushrooms for 7 minutes, fold to a colander, and cook the brine. Fold the mushrooms into sterilized jars, cover with brine, and after a week the dish is ready.

    Best of all, the cold method described above is suitable for stocking. When salt is boiled, it is necessary to adhere to such proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

    White mushrooms

    Ceps is rightfully considered the best representative of its kind. It can be cooked in any way, and will come out very tasty. Consider the easiest option. Wash the cleaned white mushrooms, boil and drain in a colander.

    Continuing the pickling, lay the raw material in prepared container in layers, pouring salt. At 5 kilograms of mushrooms need a glass of salt, and under the oppression. After 5-7 days the dish is ready. For safety, move the pickles to a colder place.

    Very tasty to cook chanterelles in a dry way, without using brine. It will take 50 grams of salt per kilogram of mushrooms. Prepared raw materials are placed in a saucepan, sprinkling with salt and garlic slices. Set the pressure from above and leave it for a month.

    Goby, or Valui, is quite common in the country. His ambassador stipulates that the raw material should be boiled in salted water for 10 minutes. Then the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated once more.

    Next, put the mushrooms in jars, shifting spices, and pour mushroom pickle, cork, and after 5 days you can eat the dish.

    Sinuhi are considered semi poisonous mushrooms, because before salting, you need to fill it with water, and change it every 3 hours at least 5 times.

    Boil the mushrooms for 5 minutes, drain the water, pour clean and cook for another half an hour. Again, drain the water, add a new one and cook for another 40 minutes. Put in a prepared container, sprinkling with salt, and send under pressure. After 45 days swine ready.

    As part of the windmills there is milk juice, that is why they can be dangerous to human life if it is improperly salted. At 10 kilograms of the waves, you need 500 grams of salt and spices. Then do everything as in the standard cold pickling. Mushrooms will be ready in 40 days.

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

    It remains only to put the barns in the banks, pour the brine and cork.