Cold pickling of mushrooms for the winter - homemade recipes for cold pickling of mushrooms.

Soaking mushrooms before salting.

Soak the mushrooms, cleaned of debris and dust, in cold water for one or two days. At the same time, change the water to fresh water several times every day. For mushrooms with bitter flesh, use not pure water, but slightly salted and acidified water (for one liter of liquid, take 2 grams of citric acid and 10 grams of table salt). Refresh it several times a day too. Some mushrooms have a very strong bitter taste; soak them in salted water for more days. This time differs for different species:

— bitter and valui – 3-4 days;

— milk mushrooms and podgruzdi – 2-3 days;

- wavelets and whitefish - 1-2 days.

Mushrooms with neutral pulp (russula and saffron milk caps) don’t need to be soaked at all, but simply washed well under running water.

Blanching mushrooms before salting.

Instead of soaking, any mushrooms can be blanched in salted water. To do this, add 10 grams of salt to one liter of salt and boil the brine. Keep the mushrooms in the hot liquid for varying amounts of time:

- wavefish and whitefish - up to one hour;

- valui, chanterelles, podgruzdi and bitter - up to twenty minutes;

- milk mushrooms - up to six minutes.

How to pickle mushrooms for the winter at home using cold pickling.

Place the mushrooms prepared by any of the methods described above in six centimeter layers in a large barrel. Cover the bottom of the barrel with dry salt and add salt to each layer as well. For every kilogram of soaked or blanched and cooled mushrooms, take salt:

- for saffron milk caps - 40 grams;

— for trumpets, russula, milk mushrooms and others – 50 grams.

Along with salt, place chopped garlic, cumin seeds, currant and cherry leaves between the mushrooms, and, if desired, fresh horseradish.

Cover the barrel filled with mushrooms with a canvas napkin and press down the pickles with pressure. Keep the mushrooms in a warm place for a couple of days so that they release their juice. After this, move the barrel to a cold basement. Salting mushrooms using a cold method is good because over time they will become denser in the barrel and the container can be filled to the top with freshly picked and soaked mushrooms.

Store barrels of mushrooms at temperatures from minus one to plus seven degrees and make sure that there is always brine above the mushrooms. If it is not enough, then add freshly prepared salt: for 1 liter of water, take 20 grams of salt.

See also video: Collecting and salting milk mushrooms

Also: Salting milk mushrooms. Part 1

Salting milk mushrooms. Part 2.