How to pickle mushrooms for the winter: in jars, rules and pickling recipes

How to salt loads for the winter

Podgrudok is a large mushroom; specimens up to 20 centimeters in diameter are often found.

Useful tips to help pickle mushrooms:

1. The stalk should not be thrown away; this part may be useful in the process of preparing the seasoning.
2. It is better not to heat treat, as this reduces the nutritional value of the product.
3. Before preparing the loading, it should be stored in a cool place.
4. You cannot salt overripe and old fruits; they have an unpleasant odor.

The best container option for salting loading is an oak barrel.

Processing of loadings before salting

It is important to sort the mushrooms before using. To do this you need to do:

1. Inspect the cap (if there are worms, the fruits are thrown away).
2. Remove old and rotten specimens.
3. Assess the condition of the stalk.

Advice! The presence of small dots indicates that there are worms.

It is best to salt the loading in an oak barrel

The process of preparing for salting:

1. Clear the fruiting bodies of debris (moss and leaves should be removed).
2. Cut out dark areas with a sharp knife. It is also important to remove parts damaged by birds.
3. Remove the stalk (you need to cut off the root).
4. Wash the product under cold water.
   It is necessary to rinse quickly; mushrooms should not be soaked. Important! Neglecting this advice will result in the finished dish being tasteless and watery.
5. Clean out dirt between the plates.
6. Sort small specimens from large fruiting bodies.

Before salting the product, you need to cut the large caps into several parts.

Description of edible mushroom

In common parlance it is often called “rusk mushroom” or “dry milk mushroom”; the name “pleasant russula” or “excellent” is also found, and in Latin – Russula delica. The species belongs to the genus Russula, the family Russula.

The cap grows on average up to 18 cm, but there were lucky mushroom pickers who found 30-centimeter ones. Its shape is funnel-shaped, depressed in the center. The surface is white, can crack during severe drought, and is often covered with spots of yellow or red-brown tones. The skin of the mushroom is poorly developed.

The hymenophore (bottom of the cap) has the form of plates; they are located often, slightly rushing down. Rarely intertwined. The color is cream, and in the immediate vicinity of the stem it sometimes has a blue tint.

The spores are white or creamy. Old mushrooms have brown spots.

The pulp does not change color when cut, remaining the same white. The texture is strong and dense. It has a pungent taste with a distinct odor that is reminiscent of certain species of the genus Lactaceae.

The leg is white, strong, dense, often has brownish spots of irregular shape, closer to the cap with a blue tint and narrowed.

How to cold salt pickles

This method takes a long time, but the snack turns out great. Salted mushrooms are used for making salads and frying. Advantage: long shelf life (up to 9 months).

Components included:

• mushrooms – 3000 g;
• salt – 250 g;
• dill – 1 bunch;
• garlic – 5 cloves;
• allspice peas – 6 pieces.

The product has a long shelf life - 9-10 months

Technology for salting loadings:

1. Soak the fruiting bodies in cold water. This will get rid of bitterness. Approximate time from 5 to 15 hours.
2. Place garlic and pepper in a container.
3. Make layers of mushrooms, sprinkle each of them with salt and add chopped dill.
   Important! The minimum layer height is 5 centimeters.
4. Place a wooden weight on top.

The product can be used after 1 month.

How to cold pickle mushrooms with horseradish and dill

Loaders are sometimes confused with milk mushrooms. The main difference is the ability to cook without pre-soaking. The cold method takes the longest. But the product turns out crispy and elastic.

Ingredients:

• loading – 5000 g;
• allspice – 6 peas;
• salt – 300 g;
• horseradish - 4 leaves;
• bay leaf – 6 pieces;
• dill - 1 bunch.

Cold-cooked salted milk mushrooms are firm and crispy.

Step-by-step algorithm for pickling mushrooms:

1. Soak the mushrooms in clean water.
   Required time – 10-20 hours. Important! The fluid must be changed periodically. When the caps become elastic, the product is ready for salting.
2. Place spices on the bottom of the container, and then mushrooms. Each layer should be sprinkled with salt.
3. Place spices on top.
4. Press the workpieces with a weight.

Waiting time – 1 month. Pickles can be used to prepare various dishes.

Hot salting of loadings

It is important to clean the fruiting bodies from dirt and needles. Then the product must be washed under running water. If there is a yellowed layer, it must be removed with a toothbrush.

Ingredients for pickling:

• mushrooms – 2000 g;
• salt – 60 g;
• water – 1000 ml;
• citric acid – 15 g.

Podgrudki, unlike milk mushrooms, do not need to be pre-soaked

Step-by-step recipe for salting loadings:

1. Boil the dumplings in salted water.
   The required time is a quarter of an hour. The process allows you to get rid of bitterness. Advice! You should not leave the product in liquid, as this will lead to darkening.
2. Add citric acid.
3. Prepare brine (for 1000 ml of water you need to take 40 g of salt).
4. Transfer the blanks into clean jars and fill them with brine.

The advantage of this method is that you can use the product within a few days.

Ingredients for pickling blackened russula

These mushrooms are processed in several stages and finally salted. Therefore, each step requires you to prepare different ingredients:

1. To soak mushrooms:

• — 500 g of blackening loads;
• - 2 liters of water.

2. To boil mushrooms:

• — soaked 500 g of blackening loadings;
• — 3 liters of water;
• - 3 tbsp. l. salt.

3. For pickling mushrooms:

• - boiled toppings turn black;
• - 5 cloves of garlic;
• - a small bunch of dill;
• - 3 bay leaves;
• - 20 g salt.

How to salt loadings in a quick way

The recipe allows you to get a crispy and aromatic preparation in a short period of time. Included components:

• loading – 2000 g;
• water – 1000 ml;
• salt – 60 g;
• bay leaf – 3 pieces;
• black pepper (peas) – 6 pieces.

Mushroom preparations are best stored in a cool place.

Quick salting technology includes a number of stages:

1. Soak mushrooms for 24 hours.
   Important! The fruiting bodies should not float, so they need to be pressed down with a small weight. The water should be changed periodically.
2. Cut off part of the legs and clean the caps from dirt (you can use a toothbrush).
3. Cut large specimens into pieces.
4. Place the preparations in a saucepan, add water and cook for half an hour.
5. Prepare brine (dissolve salt and all spices in liquid).
6. Add the mixture to the pan with the mushrooms and cook for another 15 minutes.
7. Wash and sterilize jars. The lids can simply be doused with boiling water.
8. Place the mushroom preparations in containers (to the very top).
9. Pour the marinade on top and cover with lids.

It is best to store jars in the refrigerator or cellar.

False doubles

Inexperienced mushroom pickers can easily confuse white mushroom pickers with their counterparts, but they are all edible. It is important to be attentive to forest finds and prepare them correctly. The differences are indicated in the table.

Dry milk mushrooms have no poisonous or dangerous counterparts, and therefore you can safely put them in the basket and enjoy them. The main difference between the mushroom and others is the absence of milky juice and a dry cap.

How to salt pogruzdka mushrooms with currant and cherry leaves

Many housewives prefer to pickle mushrooms using the hot method. This is a labor-intensive process, but the product can be consumed within a week.

The composition includes a number of components:

• loading – 5000 g;
• salt – 280 g;
• bay leaf – 5 pieces;
• currant leaves – 10 pieces;
• cherry leaves – 8 pieces;
• oak leaves - 8 pieces;
• dried dill – 25 g;
• garlic – 5 cloves;
• dry cloves - 10 pieces.

After 1.5 months, the mushrooms are ready to eat

Step-by-step technology for salting loadings:

1. Wash the mushrooms under running water. Large caps must be cut into several parts.
2. Prepare the brine. For 1000 g of loading, take 150 ml of water and 40 g of salt.
3. Bring the prepared liquid to a boil. Add mushroom preparations there.
4. Place spices in a saucepan and cook all ingredients for a quarter of an hour.
   Advice! Readiness is determined by the color of the brine; it should become transparent.
5. Place the product in jars and pour liquid from the pan on top.

The storage location of the containers should be cold. After 35-40 days, the preparation can be eaten.

Evaluation of taste qualities, medicinal properties, benefits and possible harm

Opinions about the taste of excellent russula differ: some consider it mediocre, others rate it highly and eat it with pleasure at every opportunity. The mushroom is prepared in various ways, and due to the absence of milky juice, it does not require pre-soaking.

However, it is still necessary to boil before cooking. In addition, in its raw form it is slightly bitter.

Children under 3 years of age should not eat any mushrooms; they are poorly digested by the stomach, even if they are very tasty and healthy. The same applies to pregnant and lactating women; it is believed that during this period it is better to abstain from such food. People suffering from diseases of the gastrointestinal tract, exacerbations of liver and kidney diseases should also limit themselves.

How to salt preloads for the winter in jars

You can pickle mushrooms with oak leaves. The ingredient will give the preparation a unique and unusual taste.

Included components:

• loading – 1000 g;
• salt – 30 g;
• oak leaves - 8 pieces;
• citric acid – 2 g.

The cold salting method is more suitable for loadings.

A step-by-step recipe for salting toppings in jars:

1. Place the fruits in a saucepan filled with water.
   Cooking time – 20 minutes. Important! This stage should not be neglected; it will help get rid of bitterness.
2. Add citric acid, salt and oak leaves. Cook for another 10 minutes.
3. Sterilize jars.
4. Place the mushroom preparations in containers and pour the brine from the pan on top.
5. Seal with clean lids. Leave the product to cool for 48 hours (room temperature required).

Store jars in the refrigerator.

Storage rules

Rules to follow to pickle mushrooms:

1. It is important to inspect the fruiting bodies laid out in jars. A product on which mold has appeared is not suitable for consumption. Also, such preparations cannot be added to dishes.
2. Before storing pickles, you need to make sure that the fermentation process is complete.
3. Loadings should be consumed within 12 months from the date of preparation.
4. The required temperature for storage is no higher than 6 degrees and no lower than 4. Neglecting the rule will lead to the workpieces starting to sour or crumble.
5. It is recommended to use a glass container; metal containers may oxidize.
6. For long-term storage, you can use excessively salty brine. In such a liquid, the preparations last longer and retain excellent taste.

Any mushrooms are a product that is important to store in compliance with certain rules.