Salting mushrooms

It is recommended to store salted mushrooms in oak tubs or enameled dishes, cool and under pressure.

The problem is that these mushrooms cannot be kept for too long. Therefore, you should accurately calculate the amount that you will definitely eat so that you do not have to throw away the excess, which will inevitably deteriorate.

Only lamellar varieties of mushrooms are salted - milk mushrooms, mushrooms, mushrooms, some russula and ryadovki. They can be subjected to the so-called salting, that is, do not boil them first.

But valui, volnushki, violins, serushki, most russules, some milk mushrooms and milkers are good for hot salting. They are first boiled to remove the bitter substances. They can also be salted in a cold way, but before that, they must be soaked in water for two days. The water should be cold and changed every 6-8 hours for the process to go faster.

Recipe for dry salted mushrooms and russula

You will need: for 1 kg of mushrooms 40g of salt.

How to salt mushrooms or russula with dry salting. It is better to clean the russula before such salting, neither the one nor the other mushrooms are washed - it is better to just clean them with a brush and wipe them with a damp cloth. If, nevertheless, the mushrooms were washed, they must be dried before salting. Place the prepared mushrooms in glass or ceramic jars, or barrels with their caps down, alternating layers of mushrooms no more than 5-6 cm thick with dry salt. Put a circle in a container with mushrooms, put a light weight on it. After 3-4 days, the mushrooms will give juice and settle, you can put fresh mushrooms and salt on top.

Such mushrooms will be ready for consumption within 7-10 days after the last mushrooms have been laid (the laying of new mushrooms continues until the container is completely filled). Aromatic herbs and spices are not needed in this case - mushrooms and russula have their own pleasant spicy resinous taste.

Cold pickling recipe for mushrooms


You will need: for 1 kg of mushrooms 40-50 g of salt, separately salt for the bottom of the container, leaves of cherry, black currant and horseradish, dill stalks, spices - peas, bay leaves, garlic.

How to cold pickle mushrooms. Soak milk mushrooms, russula, volnushki or other mushrooms suitable for cold salting for 5-6 hours in cold water, do not soak the mushrooms, but only rinse. On the bottom of a glass or enamel salting container, pour a layer of salt, put the spicy leaves, dill, then put mushrooms down with caps, sprinkle each layer of mushrooms 5-6 cm thick with salt and spices to taste (garlic, bay leaves, peas). Put salt on top of the last layer of mushrooms, put the leaves, dill again, cover with a clean cloth, a wooden circle and put light oppression. After 1-2 days, the mushrooms will release juice and settle, the brine should completely cover them, if it is not enough, strengthen the load. If mold appears, replace the fabric, wash the load.

Such mushrooms will be ready in 30-40 days (the usual time for mushrooms to reach readiness with cold salting is 1.5-2 months), they need to be stored in a cold place. They turn out to be crispy, firm, and keep well.

Recipe for salting mushrooms using the hot salting method

You will need: for 1 kg of mushrooms 40-50 g of salt, seasonings - dill, tarragon, horseradish, onion, garlic.

How to pickle mushrooms with hot salting.

1st method: rinse the mushrooms, soak, prepare. Next, the mushrooms are placed in boiling salted water and cooked until tender (they will begin to settle to the bottom of the pan, for mushrooms, valuev, volushki and russula it takes 20-30 minutes). Rinse boiled mushrooms with cold water, discard in a colander. Sprinkle with salt and seasonings, put the boiled mushrooms in a bowl. Put the load on top, store in the cold for 6-8 days - after this time the mushrooms will be ready.

Method 2 (for porcini mushrooms, boletus mushrooms, aspen mushrooms, oak woods, moss mushrooms, butter mushrooms, honey agarics): dip the prepared mushrooms in boiling salted water (for every 1 kg of mushrooms, you need to take 1 glass of water and 45-60 g of salt), then put them on sterilized jars, pour boiled vegetable oil on top, tie with paper and store in the cold. Such mushrooms are a semi-finished product: they can be pickled, used for soups and main courses (fried, stewed).

Video recipe for salted milk mushrooms:

Salted mushrooms are a favorite Russian snack for strong drinks. And the brine saves you from a morning hangover, if suddenly the dose of alcohol turned out to be excessive for the body.


Salted mushrooms should be stored in a cool, well-ventilated area at a temperature of 5–6 ° С, but not below 0 ° С. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6 ° C heat can cause sourness and deterioration.

It is necessary to regularly monitor that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dishes. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off with a clean cloth soaked in hot water.

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so salty that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occurs in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed container and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.