Mushrooms are delicious not only freshly prepared, but also in the form of blanks. Salted mushrooms are a great snack and can also be used in soups and salads. Both champignons and forest mushrooms of different varieties can be harvested for future use.
Salted milk mushrooms
You will need:
- 3 kg of fresh milk mushrooms;
- 1/2 tbsp. salt;
- 3 tbsp. grated horseradish;
- 1/2 pod of red hot pepper;
- several inflorescences of dill;
- 10 cloves of garlic.
Prepare the mushrooms for salting. To do this, rinse the milk mushrooms, clean the legs from the ground, for especially large mushrooms, separate the cap from the leg. Put the milk mushrooms in a deep bowl, cover with water and leave in a cool place for a day. After a few hours, drain the water and add fresh water so that the mushrooms do not spoil.
Prepare a container in which salting will take place. This can be a bucket if there are a lot of mushrooms, or a saucepan. Wash the container, put the washed dill on the bottom. Peel and chop the garlic. Grind the red pepper as well. Stack the mushrooms in layers, sprinkle with some salt and add pepper and garlic. Put more dill on top, cover the mushrooms with a clean cloth and press down with something heavy so that the load is evenly distributed.
Place the mushrooms in a cool place and be careful not to build up too much liquid. If necessary, you can add salt water to the milk mushrooms. After 3 weeks, your mushrooms will be ready. Prepare the container - put the jars and rubber lids in a pan, on the bottom of which you need to lay a towel. Fill a pot with water and place it on the stove. Bring the water to a boil and sterilize the jars for at least 15 minutes. Then dry the jars and lids. Fill containers with pickled mushrooms, cover and refrigerate until served.
According to this recipe, you can also salt a mixture of various forest mushrooms.
Salted mushrooms
Honey mushrooms are one of the most common types of forest mushrooms. If you come across a lot of honey mushrooms, try salting them after boiling them.
You will need:
- 2 kg of fresh mushrooms;
- a few cherry leaves;
- several inflorescences of dill;
- black peppercorns;
- 40 g of salt;
- 2-3 cloves of garlic;
- 2 tbsp. vinegar.
Instead of cherry leaves, you can use currant leaves.
Rinse the mushrooms in 2-3 waters to remove the earth and sand. In large mushrooms, separate the leg from the cap, and cut the cap in half. Pour water into a saucepan, bring to a boil, add salt and mushrooms. Cook over medium heat for 20 minutes. Remove the mushrooms, remove the foam from the broth.
Prepare the jars as directed in the first recipe. Place cherry leaves and dill on the bottom, then place the mushrooms tightly. Fill the jar so that the mushrooms do not reach the top by 2 cm. Fill the jar with the liquid remaining after boiling the mushrooms. Add vinegar, a few peppercorns and chopped garlic to each jar, and add dill on top. Cover the mushrooms with rubber lids and store in the refrigerator or cellar.
