All types of edible mushrooms can be salted, but it is better to select young, strong, intact mushrooms of the same variety. There are various recipes for pickling mushrooms.
Cold salting of mushrooms
This recipe is suitable for salting mushrooms, mushrooms, milk mushrooms and russula. Before salting, you should soak in cold salted and acidified water (10 g of salt and 2 g of citric acid per liter of water) for 24 hours, milk mushrooms for 2 days, while changing the water 2 times a day. Keep them at the same time should be kept in the cold so as not to acidify. Russula and mushrooms do not need soaking. At the bottom of the container, pour a layer of salt and spices (garlic, pepper, horseradish, currant and laurel leaves, allspice, cloves), then lay a layer of prepared mushrooms no thicker than 6 cm, then again salt, spices and mushrooms (40-50 g of salt per 1 kg of mushrooms). The salt should be top and bottom. When the container is full, cover the mushrooms with a clean cloth, lay a circle of wood or plywood and a little oppression. After 2-3 days, the mushrooms will thicken and give juice. Add new layers of mushrooms and salt to the top until the container is full. Cover again with a cloth and set the oppression. If mold appears on the surface, change the cloth and rinse the circle. The mushrooms should be covered with brine. If there is not enough brine, add salt water (20 g of salt per liter of water) to the dish. You need to store mushrooms at a temperature of 1-7 degrees. You can eat mushrooms and milk mushrooms in a week, waves in 40 days.
Hot salting of mushrooms
Porcini mushrooms, boletus, boletus, boletus, chanterelles are salted hot. Rinse the mushrooms, remove the skin from the caps from the oil. In boletus and boletus boletus, the caps and legs are salted separately. Boil water, add salt (150 g of water and 2 tablespoons of salt per 1 kg of mushrooms). When the water boils, put the mushrooms and bring to a boil again, gently stirring the mushrooms with a wooden paddle so as not to burn. After boiling, remove the foam and add 1 bay leaf, 3 allspice peas, 3 black currant leaves, cloves and dill to taste. Continue cooking, stirring gently. Porcini mushrooms, boletus and aspen mushrooms are boiled for 20-25 minutes, chanterelles and boletus - 15-20 minutes. When the mushrooms sink to the bottom, and the brine becomes light and almost transparent, discard everything in a colander, collect the brine in a saucepan, and rinse the mushrooms in running water. When the water drains, put 3 peppercorns and allspice and 1 bay leaf each on the bottom of clean, dry jars, then place the mushrooms tightly. Boil and filter the broth in which the mushrooms were cooked through cheesecloth. Add 40 g of 5% table vinegar to each jar and cover with boiling mushroom broth about 1.5 cm to the edge of the jar. Cover with boiled metal lids, place in a container with hot water and sterilize 0.5 liter jars for 40 minutes, 1 liter for 50 minutes. Then roll up the lids, turn the cans over and cover with a thick cloth until they cool.
