Hot And Cold Salting Of Mushrooms For The Winter: Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Salting mushrooms for the winter: hot and cold way

As soon as autumn comes, we have new pleasant worries: the so-called quiet hunt, or rather, picking and storing mushrooms. Many dishes can be prepared from them, but it is also important to save them for the winter. Salting mushrooms is a great way.

How to properly pickle mushrooms for the winter

There are many different mushrooms in our forests with their own tastes and aromas. The main thing is to know for sure that they are edible, and then their processing will not be difficult. Among the methods of harvesting mushrooms for the winter, hot and cold salting are considered the most popular.

Hot salting

This recipe is a little complicated, but the taste of mushrooms is so rich and rich that every minute of your time will be rewarded a hundredfold! You will need:

Hot salting can be applied to any mushroom

• 1 kg of any medium-sized mushrooms;
• salt;
• dill umbrellas;
• 3-4 cloves of garlic;
• currant leaves;
• 2–4 bay leaves;
• vinegar.

As you can see, the list of products does not indicate their exact quantity. Salting mushrooms, especially hot, is a good reason to experiment with the taste of the finished dish: different ratios of seasonings and herbs give their own specific notes. The main thing is that the currant leaves and dill umbrellas are green, not wilted (although dry ones are also good, but they have little aromatic juices). And one more thing: it is better to use a whole bay leaf, rather than ground.

1. Place the mushrooms in a deep bowl, cover completely with cold water and add 10-20 ml of vinegar. Leave it on for 20 minutes. Thanks to this, the mushrooms are better washed off.

   

   Soak mushrooms in vinegar and water for easier cleaning

2. Now start washing the mushrooms. Wipe each one gently with the hard side of a new dishwashing sponge. After all the mushrooms have been washed, fill them with fresh cold water and place them on the stove.

3. Peel the cloves of garlic, rinse the currant leaves and add to the mushrooms. Send bay leaves and dill umbrellas there. Turn on the heat under the saucepan.

   

   Add herbs and spices to the mushrooms, then turn on the fire

4. When the water gets hot, add salt. You won't need much, because the main salting process will take place in the jars. Now 3 tablespoons without a top will be enough for 1 kg of mushrooms.
5. After the water boils, adjust the heat to medium and cook the mushrooms for 20 minutes. In the meantime, prepare the jars: sterilize them and put an umbrella of dill in each.

6. Put a few mushrooms in each jar, add 1 tsp. salt without top.

   

   Fill the jar, alternating mushrooms and herbs with spices, sprinkle each layer with salt

7. Thus, fill the jar, alternating a layer of mushrooms and salt. After that, strain the broth in which the mushrooms were cooked and pour the contents of the jars with it.

8. Soak the nylon caps in boiling water for 10 minutes and close the jars with them. When the mushrooms are cool, place them in a refrigerator or other cool place out of direct sunlight.

   

   Jars with hot salted mushrooms can be closed not only with nylon, but also with iron lids

Cold salting

This method is easier than the previous one, but it will take more time. In addition, for cooking, you can use not only jars, but also other containers: plastic containers, buckets, wooden tubs, pots.

Please note that mushrooms that do not require cooking are suitable for cold salting:

• oyster mushrooms;
• Champignon;
• mushrooms;
• white;
• birch trees;
• milk mushrooms.

For the rest, it is better to use the hot method of salting.

You will need:

• 1 kg of mushrooms;
• 40 g of currant leaves;
• 50 g horseradish roots;
• 70 g of dill umbrellas;
• 10 cloves of garlic;
• 5 g peppercorns;
• 60–70 g of salt.

Prepare food and suitable utensils and proceed.

1. Rinse the milk mushrooms, cut off their legs, carefully wipe off the dirt from the caps with a brush. Rinse again under running water. Fold in a container and set to soak.

   

   Peel and wash mushrooms thoroughly before salting

2. After the mushrooms are wet, start salting. Put currant leaves, dill umbrellas, garlic and chopped horseradish roots at the bottom of the container. Rub the mushrooms with salt and lay on top of the greens. Sprinkle with peppercorns and add some more horseradish. In this way, stack all food in layers. When there is very little room left in the dishes, cover the mushrooms with fresh horseradish leaves.

3. On top of horseradish leaves, lay gauze or a clean white cloth folded several times, put oppression and leave for 1-2 days. During this time, the mushrooms will release juice. If it is very small, increase the weight of the oppression.

   

   Any heavy thing can be used as oppression.

4. So the mushrooms should stand in a cool place for 1–1.5 months. They will settle, in this case you can add fresh ones. And after this time, pickled mushrooms can be served on the table.

   

   Crispy aromatic mushrooms will be ready in a month

By the way, if in the end the mushrooms turn out to be saltier than you need, fill them with cold water before serving, for about 1–2 hours. It is enough to change the water several times during this time, and the taste will be as it should be.

Video recipe: a hot way to pickle mushrooms

Video recipe: how to cold pickle mushrooms

Salted mushrooms are one of the most popular dishes in winter, both for holidays and for everyday life. Now there are two more recipes for making gifts of autumn in your culinary piggy bank. We hope that hot and cold pickled mushrooms will take their rightful place on your table. Enjoy your meal!