On any table, salted mushrooms will always be a signature dish. The gifts of the forest can also be pickled, but it is the salting that allows you to preserve that special mushroom taste and aroma. From this article you will learn how to salt mushrooms - mushrooms are very beautiful, tasty and healthy.

How to salt mushrooms in a hot way

Redheads are fragrant and delicious forest mushrooms, which are a good choice for winter conservation.

Many people prefer to salt them raw, but the hot way will keep their nice color.

Ingredients for 1 kg of mushrooms:

  • litere of water;
  • a spoonful of salt;
  • five peas of black and allspice;
  • two bay leaves and currant leaves;
  • two buds of cloves;
  • cinnamon sticks.

Cooking method:

  1. In saffron mushrooms we remove the coarsened legs and wash the remaining parts well.
  2. Pour water into the pan, add salt and put the container on the stove. In a boiling, well-salted liquid (this is important), put the mushrooms and cook them for 15 minutes. Then wash the mushrooms and set aside for now.
  3. Pour clean water (liter) into the stewpan. After boiling, pour a spoonful of salt into it, and also put all the spices, leaves and spices. Once the salt crystals are completely dissolved, lay the mushrooms and boil them in the marinade for 15 minutes.
  4. Then we lay it out on sterilized jars, fill it with a spicy solution, twist the lids, wrap it up and wait for it to cool completely.

Cold salting

The cold method of salting is considered the most popular method of harvesting salted mushrooms.

It allows you to store mushroom preservation for up to two years.

Ingredients for 2 kg of mushrooms:

  • a third of a glass of coarse salt;
  • 32 peas of allspice;
  • four garlic cloves;
  • 22 bay leaves;
  • 40 currants.

Cooking method:

  1. We take an enameled container, and if there is, then a wooden barrel. Spice out the bottom, sprinkle them with salt and distribute half of the mushrooms so that their hats look up. Sprinkle them abundantly with salted granules.
  2. We cover the container with gauze, put oppression on top. After 5 hours, the mushrooms will settle and it will be possible to lay the second batch of mushrooms. We also cover them with gauze and stand under oppression for two weeks.

Daily gauze will have to be changed and monitored so that the room temperature remains within +20 degrees. Ready mushrooms are laid out on clean containers.

Mushrooms for the winter in banks

It is possible to salt mushrooms directly in banks. To do this, take a kilogram of already prepared mushrooms and sterilize a glass container.

  1. At the bottom of the can, put a sheet of horseradish and lay mushrooms with salt in layers.
  2. The top layer is also covered with horseradish leaves and leave the mushrooms to pour out in a cool dark place for three days.
  3. After salting, we distribute the mushrooms in hot sterilized jars, put horseradish leaves on top. We close the workpiece with nylon covers and put it in the refrigerator for two weeks.

The recipe for salted saffron mushrooms in English

The peculiarity of the English salting method is that in a few hours you can taste salted, aromatic and tasty mushrooms. Or, more precisely, mushroom caviar.

Ingredients for 1 kg of mushrooms:

  • 110 ml of olive oil and red wine;
  • 25 g of salt and sugar;
  • 20 g of Dijon mustard;
  • one large onion.

Cooking method:

  1. First of all, saffron mushrooms should be aged for five minutes in boiling salted water. Then rinse them and cut into strips.
  2. Pour oil and wine into the stewpan, add salty and sweet granules, put mustard and onion chopped into rings.
  3. As soon as the mixture boils, we add the chopped mushrooms, cook them for five minutes and distribute them to the prepared banks. We close them and put them in a cool place.

Such a mushroom snack can be tasted in two hours.

Dry salting method

Thanks to the dry salting method, the aroma and color of forest mushrooms can be preserved. All that is needed is the mushrooms themselves and salt (per 1 kg - 50 g). You can add other spices, or you can do without them, it all depends on personal tastes and preferences.

  1. For salting, we take a container (better enameled), on the bottom of which we put any spices. For example, allspice and currant leaves.
  2. We distribute mushrooms on top of them with hats. Sprinkle each layer with salt. You can also put spices on top of the latter.
  3. We put a wooden board on the products and crush it with a load.

For salting mushrooms in this way, it will take from two to three weeks.

You can store ready-made mushrooms in the same container where they were salted, but only under oppression.

Express cooking method

To enjoy the taste of salty snacks, you do not have to wait for winter, because there is a quick way to pickle mushrooms. The advantage of the express method is that it protects the unique mushroom taste, but the shelf life of such conservation is not as long as we would like.

Cooking method:

  1. Take 1 kg of mushrooms and 40 g of coarse salt. We spread the mushrooms in a large bowl, forming a dense mushroom "clearing". Sprinkle each layer with salted granules like snow.
  2. We keep the saffron mushrooms at first warm (about an hour), and as soon as the mushrooms give off brown juice, put them in the refrigerator for two hours.

If the snack turned out to be too salty, then rinse it with water, then season with oil and sprinkle with onion. That's all. You can serve mushroom appetizer to the table.

How to salt mushrooms in bottles

You can even add mushrooms to mushrooms in a bottle. This is an old recipe that is found even in fiction.

The saffron milk mushrooms form large mushrooms and therefore among the large representatives of the mushroom family there are always smaller ones that can easily crawl into the narrow neck of the bottle.

The appetizer is incredibly attractive!

For the recipe you will need 250 g of mushrooms (per container) and 35 g of salt.

Cooking method:

  1. We select small specimens in our forest “crop”, roll them in salt granules and simply push them into a bottle.
  2. The remaining salt is also poured into a container and the mushrooms are kept in the cold until a tart aroma appears.

Such a simple method of salting will allow you to save the smell, color and elegant shape of forest mushrooms.

Useful tips for a good result.

The season of camelina begins in July and ends with the first frosts. As a rule, they are collected in pine and spruce forests, where they grow in large groups. If you meet one mushroom, be sure that the rest of the family is hiding nearby.

  1. It is important to use fresh products for salting and you should not postpone their processing for a long time after the “hunt”.
  2. It is better to salt the mushrooms with a hat with a diameter of 5 cm - they remain intact after all the manipulations and look excellent on the table.
  3. Wooden pots that do not spoil the aroma of forest mushrooms are best suited as salting containers. If there is no such container, then ordinary glass jars can be used.
  4. Before pickling, you do not need to soak the mushrooms, just rinse them under running water.
  5. To preserve the bright color of saffron mushrooms, it is better to boil them and salt them in a quick way.

Salting saffron mushrooms is the most common way of processing them, which allows you to save their color, taste, aroma and maximum vitamins.

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