The value of the products of the mushroom kingdom lies in the rare balanced composition of natural food components: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the early 20th century, salting and drying were the main quick and inexpensive methods for preparing mushrooms for long-term storage. They have not lost their popularity to this day.
Not only tasty, but also healthy
A significant part of the list of mushroom contents is water, since there is 90% of it. That is why mushrooms are easy to digest, have a low calorie content and comply with the norms of use in dietetics. In terms of composition, mushrooms are close to fruits in terms of the amount of minerals, to meat dishes in terms of protein content, to vegetables in terms of the presence of carbohydrates. 
Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help to improve the appearance of hair, nails, skin and blood vessels of the body.
Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - participate in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, and strengthen the heart muscle.
The important constituents of mushrooms are beta-glucans, the presence of which enhances the immune system, they are very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.
Did you know? The wild-growing edible sulfur-yellow tinder fungus (Laetiporus sulphureus) has an incredible taste, reminiscent of fried chicken.
Salting mushrooms only enhances the beneficial properties of the components of the mushroom product. Indeed, when salting them, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice. In addition, salted mushrooms relieve excessive love of sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is due to a lack of zinc in the blood.
The amount of zinc in salted mushrooms is comparable to that in mussels and oysters. The natural, less expensive mushroom alternative, when consumed regularly, normalizes blood zinc balance and ultimately helps in weight loss.
Kitchen appliances and utensils
Here is an interesting method of salting mushrooms, which has the following advantages: no bitterness, the ability to use in a couple of weeks, mushroom material does not "shrink". 
From kitchen utensils you will need:
- cutting board;
- three-liter cans;
- pots for 4-5 liters of water;
- nylon covers.
Ingredient List
The ingredients are listed in a 3 liter jar. You must have:
- salt (set the exact amount over time);
- several sheets of horseradish;
- a head of garlic;
- black peppercorns and allspice to taste;
- fresh or dried dill umbrellas 5-6 pieces;
- sunflower oil.
Features of selection and preparation of mushrooms
A feature of the recipe is the removal of mushroom bitterness by preliminary boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (throw out the wormy and old ones), clean them of debris with a brush or a nylon cloth, cut them into convenient pieces, and rinse them well. 
Put mushrooms and a tablespoon of salt in a 4-liter saucepan and a heaped tablespoon in a 5-liter saucepan in boiled water in a 4-5-liter saucepan. 
We boil for 3-5 minutes. Then we drain the water, rinse the mushroom mixture and let the water drain for about 20 minutes. The mushrooms are ready for salting. 
Did you know? In the XYII-XIX centuries, salted milk mushrooms and mushrooms became a delicacy export to European countries. The popularity of saffron milk caps was so great that the name of mushrooms stuck in the languages of many countries. So, the Germans call them Reizker, and the Hungarians- Rizike.
Step-by-step cooking recipe with photo
- At the bottom of the jar we put a sheet of fresh horseradish and a sheet from an old jar of already fermented mushrooms. If you do it for the first time, then you can only do with fresh horseradish leaves.
- Add half a serving of garlic, dill whisk, allspice and black pepper. Sprinkle with two pinches of salt on top.
- We put the mushrooms in layers of 3-4 cm. Salt each layer with two pinches of salt (or at your discretion).
- Having reached the middle of the jar on top of the mushrooms, lay out the remaining garlic, dill corollas, allspice and black pepper. We add.
- We continue to alternate the mushroom layers, periodically compacting them. It should be borne in mind that in the upper layers of the jar of mushrooms there is less, which means that less salt is needed. About one pinch.
- Leave 3-4 cm free up to the upper edge of the jar so that the brine does not pour out due to the rising mushrooms.
- Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will prevent the mushrooms from rising.
- Sprinkle on top with sunflower oil at our discretion to close the access of oxygen to the fermentation process. Otherwise, the quality of salty delicacies will deteriorate significantly.
- We close it with a nylon lid and send it to a cool place for two weeks. This is a refrigerator or cellar.
If you are in doubt about the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly throughout the jar. If necessary, salt can be added from above.
How and where to store the workpiece
The process of salting the mushroom mass takes place normally in barrels, and in enameled buckets, and in glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize.
A cool dry place is the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of +5 ... + 6 ° C, in the refrigerator.
But salted mushrooms stored in tubs, buckets are best placed in a cellar. Someone manages to store pickles on the balcony during the winter season.
To protect the salted gifts of the forest from freezing, they are placed in a specially prepared insulated container. Warm old clothes, blankets, wood sawdust serve as insulation. The main condition for high-quality storage of the product will be the maintenance of a constant temperature regime:
- temperatures below 3 degrees make mushrooms soft, falling apart, tasteless;
- high temperatures lead to acidification.
Shuffle or shake the mushroom once a week. If there is not enough brine, add cooled boiled water. Mold that has appeared must be removed. If it appears again and again, remove the mushrooms, rinse and cover with new brine. The shelf life, subject to all conditions, is limited to six months. Important! Wooden tubs and barrels are most suitable for salting, except for aspen products. Clay and galvanized sheet dishes are categorically unsuitable for the salting process.
Which mushrooms are best for pickling
All types of edible forest products are subject to the salting process. But in terms of taste, lamellar mushrooms with a characteristic bitter aftertaste and unusual aroma are superior. These include:
- mushrooms, (the highest quality salting);
- , whites, (can be salted with a total mass);
Noble mushrooms and milk mushrooms are certainly salted separately from the rest of the mushroom kingdom. 
Is it possible to eat salted mushrooms
Consider the important issue of the use of mushroom pickles by various categories of people.
Pregnant
Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes a long time, which is an additional burden on the digestive system, liver, and kidneys. In addition, representatives of the mushroom kingdom are able to accumulate heavy metals, toxins from the surrounding space. Let's not forget about the risk of poisoning and the threat of botulism.
Important! Doctors categorically forbid expectant mothers to eat mushrooms.
Salty mushroom products are at risk.
Lactating
It is not recommended to eat salted and pickled mushrooms during breastfeeding.
For children
Children under the age of six should not try any kind of mushroom cooking; even well-known mushroom foods can upset the balance of a child's health. 
Losing weight
British nutritionists have developed a special mushroom diet, its essence is to replace meat with mushrooms, and only fresh mushrooms are used. Champignons and white are suitable.
A diet based on salted mushrooms also takes place. The mono-diet involves only salted forest gifts with a small amount of vegetables in the diet. Before eating, the mushroom mass should be washed, seasoned with oil and herbs. Use only such salad for food.
To prepare a dietary breakfast, you need to grind the mushroom mass, combine with low-fat cottage cheese and herbs. A small amount of salt can be added. An excellent dietary dish is a soup based on mushrooms, vegetables, herbs.
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Fans of "quiet hunting" often encounter such a situation when the collected mushrooms can be fed to all relatives, neighbors and acquaintances, and a few more buckets will remain. In such cases, it is good to salt the mushrooms: they are stored well, and tasty - you eat up the mind. But not everyone knows how to salt mushrooms correctly. But it's not difficult at all.
Prelude
First, the mushrooms are sorted out and the "sheep from the goats" are separated. In fact, all mushrooms are suitable for salting, except for poisonous ones. Perfectionists prefer to salt mushrooms, sorting them first by type: mushrooms for mushrooms, mushrooms for mushrooms, milk mushrooms for mushrooms, and so on. Those who look at things in a simpler way mix mushrooms with salt. The main thing is that they do not differ sharply from each other in taste. Generally speaking, it is not accepted to salt tubular mushrooms, but experimental enthusiasts salt both boletus and boletus mushrooms, and are very pleased with the result. But mainly lamellar mushrooms are salted: black and white milk mushrooms, honey mushrooms, russula, volushkas, bitters, valui and other gifts of the forest.
It would be nice to clean the collected mushrooms from dirt. It is best to rinse them under running warm water, thoroughly but quickly. The legs of the mushrooms should be cut off if the mushrooms are large. In general, pick mushrooms of about the same size.
Some types of mushrooms contain bitterness, so they will have to be soaked before salting, that is, held in cold water for several days. For example, waves and bitters are soaked for three days, milk mushrooms - up to five days, if very large, it is enough to withstand the load in water for two days. Water, of course, needs to be periodically changed to fresh.
Dry and cold salting of mushrooms
The most convenient mushrooms for pickling are mushrooms. You don't even need to rinse them - wiping with a napkin is quite enough. Someone does not see any sense in salting mushrooms, but simply eats them raw. But if you are going to salt the mushrooms, then prepare a container of the appropriate size, salt and dill, or rather, its seeds. Salt will need somewhere a tablespoon per kilogram of mushrooms. The mushrooms are salted dry.
The mushrooms are folded in layers into a container (pan or bucket) with the caps down, sprinkling each layer of mushrooms with dill seeds and salt. A plate is placed on top, and oppression is placed on it. The role of oppression can be played by a can or a jar of water, a heavy (clean!) Cobblestone or a family bronze statuette - all the same. The main thing is that the mushrooms give juice in a couple of hours. You will immediately see it - the liquid rises above the plate, completely covering the mushrooms. In this form, mushrooms are left at room temperature for a couple of days. As soon as a characteristic sour aroma appears, the container is removed to a dry and cold place. If a large saucepan won't fit in the refrigerator, place the mushrooms in clean, scalded glass jars and cover with lids. Just make sure that the brine completely covers the mushrooms, otherwise mold cannot be avoided. When it gets colder, the banks can be taken out to the loggia and stored there all winter. And you can try salted mushrooms three days after salting.
Other mushrooms - honey mushrooms, milk mushrooms, volnushki, russula - are salted in a cold way, that is, with soaking. After soaking, the mushrooms are laid out in a container in layers, sprinkling with salt and adding horseradish, oak and currant leaves, allspice, bay leaf. You also need about 40-50 g of salt per kilogram of mushrooms, and put the spices to taste. Oppression is placed on top of the mushrooms and make sure that the mushrooms do not protrude out of the brine. Over time, the mushrooms will settle, so if you once again went into the forest and brought another batch of mushrooms, feel free to report a new portion to the container. Cold salted mushrooms will be ready in about a month and a half.
Hot salting
For hot salting, you need to boil mushrooms in brine. But the brine itself is not so much required - the excess liquid will be given back by the mushrooms during the cooking process. For a kilogram of mushrooms, you will need 125 ml of water, two tablespoons of salt (regular, without iodine), bay leaf, a couple of currant leaves, three peppercorns, and a clove. They begin to cook the mushrooms by pouring half a glass of water into the pan and putting the mushrooms. Stir the mushrooms, and remove the foam that appears in time. Spices are added during the cooking process.
Mushrooms are boiled for a short time - no more than 20 minutes. If the mushrooms are ready, you will immediately notice that they will sink to the bottom of the pan. Then the mushrooms are taken out with a slotted spoon and placed in a basin or other wide container to cool down faster. After the cooled mushrooms are laid out in clean dry jars and poured with hot brine. The mushrooms will be ready in about 45 days. It is necessary to store jars of salted mushrooms by closing them with plastic lids and rearranging them in a dry and cold place - in the refrigerator or (if any) in the cellar.
For some, the arrival of autumn is a sad event: the day is shrinking, it becomes colder and colder. Some, on the contrary, are looking forward to the onset of this time of year to rejoice in its colors and gifts. Most of those who like to pick and eat mushrooms fall into the second category. They know that the most productive time is September. Gourmets anticipate in advance how much they will enjoy. Salted mushrooms, the recipe of which every housewife has and more than one version, pickled, fried and stewed, are always welcome guests on the table. And, of course, these gifts of the forest are harvested for future use, for the winter. Salted mushrooms - the recipe is not the easiest one: you have to tinker with it. However, the result is worth it. So, salty for the winter.
A little about security
In all families where walks in the autumn and summer forest are a tradition, children are taught from an early age that not all mushrooms are useful. However, it will not be superfluous to remind about this. Many edible mushroom species have counterparts that can lead to serious poisoning. Therefore, the first mushrooming trip is best done in the company of an experienced friend.
The gifts of the forest traditionally used for food also require serious treatment. Almost every recipe for salted mushrooms for the winter begins with recommendations for pre-processing products: soaking or boiling. In no case should you skip these points! Mushrooms, even completely edible and growing in a well-known place, are excellent at accumulating harmful substances.
Preparatory stage
Sorting is where salted mushrooms start. Recipes for cooking first of all call to sort out the forest "production", to divide it into types. Different varieties of mushrooms usually require slightly different processing, so it is better not to mix them. Then everything is cleared of debris and dirt in running water.
The next step is soaking. There are different recommendations in this regard. In some cases, it is allowed to omit this stage (for example, when salted porcini mushrooms are cooked). The recipe for harvesting from the gifts of the forest, characterized by bitter milky juice, (pigs, bitters and others) always involves soaking them for 3-5 days or even boiling them. For about three days, it is necessary to stand in cold salted water waves, valui, belyanka, milk mushrooms. At the same time, it is necessary to keep the mushrooms under oppression in a place where a low temperature is maintained. The water must be changed at least twice a day. In order to prevent mushrooms from souring, it is recommended to add salt to the solution - about 3% of the weight of the main product.
Two methods
There are two options for how you can cook salted mushrooms. The recipe for cold harvesting involves preliminary soaking of forest gifts according to the principles described above. The hot method begins with boiling the mushrooms. For the first method, milk mushrooms, volushkas, russula, valui, violin, whitefish, mushrooms are suitable. Almost all other mushrooms are salted with a hot option.
(cold way)
Fragrant and bright mushrooms are favorites of many gourmets. For salting them per kilogram of mushrooms, the following ingredients are taken:
black currant leaves - 20 g;
salt - 40 g;
bay leaf - 2 g;
allspice - 4 peas.
The mushrooms are cleaned of debris, put in a colander and doused with boiling water twice. Then they are washed in running water. Spices are placed in a suitable dish on the bottom, and mushrooms are placed on them with their caps up. Each layer (5-6 cm) is sprinkled with salt, currant and bay leaves and a couple of peppercorns are also added on top. The mushrooms are covered with a clean piece of cloth, on which a lid is placed (wooden or enameled with the handle down, it should freely enter the dish). Oppression is placed on it, for example, washed and scalded stone (not brick or limestone!), Wrapped in gauze. Do not use metal objects as cargo.
After two to three days, a brine should appear over the oppression. If this does not happen, the load must be increased. Every 2-3 days, the excess brine is drained until the mushrooms are completely compacted.
You need to store mushrooms in a cool place, about twice a week you need to change the fabric and rinse the wooden board or lid.
Not only for saffron milk caps
Other salted mushrooms can be prepared in a similar way. The recipe is suitable for milk mushrooms, beetles, russula. For the former, the same amount of salt is retained. For waves and russules, they take it a little more - 50 g.
Gingerbreads can be eaten after 10-12 days. Other types of mushrooms require longer salting: milk mushrooms - 30-40 days, volnushki - at least 40.
hot cooking recipe
The second option for salting involves boiling the main ingredients. It is in this way that porcini mushrooms are most often harvested for the winter. For one kilogram they take:
salt - 2 tablespoons;
bay leaf - 2-3 pieces;
black currant leaf - 2-3 pieces;
cherry leaf - 4-5 pieces;
black pepper - 4-5 peas;
dill - about 5 g;
cloves - 3 buds.
Before you need to prepare (the calculation of ingredients is given specifically for prepared mushrooms). They are cleaned of debris, the caps are separated from the legs (either only the caps are salted, or the caps and legs separately). Large pieces of mushrooms are cut to the size of small ones. Water is poured into a saucepan at the rate of half a glass per 1 kg of prepared forest gifts. Pour all the salt into the liquid and let the mixture boil. Then mushrooms are dipped into it. Cook them for about 30 minutes, while stirring constantly to prevent burning. After all the foam has been removed from the broth, you can add spices.
It is easy to find out about the readiness of mushrooms: they begin to sink to the bottom, and the brine becomes transparent. After the end of cooking, the caps or legs must be cooled. To do this, it is convenient to fold them into a large container. Then porcini mushrooms are transferred to a prepared container, poured with brine and covered. The liquid should not be more than 1/5 of the mass of the main ingredient. Porcini mushrooms are ready in about 40-45 days.
Nuances
Other types of mushrooms can also be salted hot. Depending on the variety, the cooking time changes from the moment of boiling:
greenfinches - 5-8 minutes;
milk mushrooms - 5-10 minutes;
boletus and aspen mushrooms - 20-30 minutes;
russula and waves - 10-15 minutes;
honey mushrooms - 25-30 minutes;
valuei - 30-35 minutes;
mushrooms are not boiled, but only doused with boiling water two or three times.
Almost all mushrooms can be eaten after 40-45 days. Values are prepared a little longer: they must be kept for about 55 days.
Twist
There is a method known to many housewives by which salted mushrooms can be preserved for a longer period. Cooking recipes for the winter include preserving them. Ready-made mushrooms are transferred to a saucepan along with all the liquid and put on fire. Bring the workpiece to a boil (remember to stir!). After that, hot mushrooms are immediately laid out in sterilized jars and covered with lids. The container is placed in a pot of water and left to boil. Half-liter cans are sterilized for 12-15 minutes, liter cans - 15-20. It is important to consider that the brine should be approximately 20% of the mass of the mushrooms. If it is less, it is necessary to increase the volume of liquid. In a liter of water, 1 tablespoon of salt is dissolved, and jars are topped up with this mixture.
Salted mushroom dishes: caviar and salad recipes
Mushrooms cooked in one of the ways described are good both in winter and in summer, both by themselves and as an element of various dishes. For example, they are ideal for hearty salads, which are especially useful during cold weather. Before preparing any dish, if necessary, salted mushrooms are soaked or washed.
For salad with tomato dressing you will need:
salted mushrooms - 0.5 kg;
garlic - 2 cloves;
tomato paste and vinegar - one tablespoon each;
vegetable oil - 50 ml;
green onions, dill, parsley.
Beat the tomato paste with vinegar and oil. Chopped garlic and herbs are added to the mixture. Mushrooms are cut into strips. Then they are mixed with the sauce.
You can also make another salad with salted mushrooms. The recipe includes 100 g of pickled cucumbers, carrots, beets, potatoes and cabbage for 300 g of harvested forest gifts, as well as 50 g of onions, 50 ml of vegetable oil, sugar, salt and parsley. Vegetables (carrots, beets and potatoes) must be boiled, peeled, diced, cabbage chopped. Onions are cut in half rings, pickled mushrooms and cucumbers - in slices. The ingredients are mixed and seasoned with oil. Salt and sugar are added to taste. The finished dish is garnished with parsley.
Salted mushroom caviar is no less popular. Its recipe is also quite simple. For 300-350 g of mushrooms, one onion, pickled or pickled cucumber is taken. You will also need:
vegetable oil - 2-3 tbsp. l .;
mustard - 1 tsp;
vinegar (5%) - 2-3 tbsp. l .;
salt and pepper.
Mushrooms can be chopped or minced. Add finely chopped onion and cucumber to them. Then the mixture must be seasoned with oil and mustard diluted in vinegar. After that, the caviar is salted and pepper, thoroughly mixed and served. Greens can be added to the dish if desired.
Salted mushrooms are a recipe that requires careful preparation of ingredients and a lot of time, so not all housewives decide to deal with such preparations. However, the special taste and spicy aroma of this dish is well worth the effort.
Salting mushrooms is a way to stock up on mushroom preparations for the winter and enjoy the wonderful taste of mushrooms on holidays and weekdays. You can salt a variety of mushrooms - first of all, milk mushrooms, boletus, chanterelles, as well as mushrooms, boletus, aspen mushrooms, mushrooms, boletus, etc.Salted mushrooms are not only a ready-made tasty snack. Then they can and should be fried, boiled mushroom soups, stewed.
When salting, as well as when, it is necessary to follow certain rules for the processing and preparation of mushrooms for harvesting.
First of all, the mushrooms need to be sorted out and sorted by varieties (it is better to salt it separately, with some exceptions). Next, the mushrooms must be peeled and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves must be placed in a cool place. Then the mushrooms are cut (in lamellar, it is important to cut off the legs). Salting can be done in different ways - dry salting, hot salting and cold salting.
Pickling milk mushrooms
Mushrooms are salted in two main ways - hot and cold.
Cold pickling of mushrooms means pickling raw mushrooms. Mushrooms must be soaked, periodically changing the water (a couple of hours). White and black podgruzdi need not be soaked - there is no bitterness in them.
Salt is poured on the bottom of the dishes, leaves of cherries, currants, horseradish, dill stalks are spread. The mushrooms are laid in layers with their caps down. Every five to ten centimeters the mushrooms are sprinkled with salt and spices, garlic and pepper are also added. Cherry, currant and dill leaves are spread on top of the mushrooms. They not only improve taste and aroma, but also protect against mold.
From above, the mushrooms are pressed with a wooden circle or a smaller lid. Store salted milk mushrooms at a temperature of + 5-6. If stored in freezing temperatures, the taste will deteriorate. If there are few mushrooms, they can be salted in a glass jar under a plastic lid. Store them in the refrigerator.
Hot salting of milk mushrooms
The hot method has gained particular popularity. Hot salt can be used to salt many types of mushrooms - milk mushrooms, mushrooms, mushrooms, some varieties of russula.
So, hot salting of milk mushrooms is done like this. In this case, the milk mushrooms are not soaked (as in the cold method). To get rid of the bitterness, the mushrooms are boiled (no more than half an hour), then they get rid of the liquid by letting the water drain.
Hot salting of mushrooms also requires shorter blanching (heat treatment). To get rid of the milky juice, put the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cooled.
Mushrooms are placed in jars, pots or other containers for pickling, sprinkled with salt, herbs, seasonings (dill, tarragon, add fragrant onions and (or) garlic, horseradish. Optionally, you can add celery, cherry, currant and oak leaves. in a cool place.You can start feasting on them in one to two weeks.
Mushrooms are perhaps one of nature's best gifts. Only the very process of collecting them gives a lot of pleasure, and what a pleasure it is to open a jar of mushrooms salted for future use and treat dear guests. Salting mushrooms often helps out even novice housewives. After all, later it is easy to create something incredibly appetizing and useful from them. At home, pickling mushrooms is the most effective way to stock them up for the winter. Salting at home can be simple and quick, hot or cold, in jars, buckets or a saucepan. Porcini mushrooms, milk mushrooms, valui, chanterelles and many other mushrooms are salted. By following our reliable photo step-by-step recipes, you will be happy with the culinary result!
The best recipes with photos
The last notes
Previously, mushrooms were mainly salted in large wooden barrels and used a method called cold salting. Mushrooms can be harvested in this way if it is possible to collect them in the forest in a sufficiently large amount and of one variety. Cold salting of mushrooms is suitable only for such species: russula, smoothies, milk mushrooms, volushkas, saffron milk caps, pigs and others with fragile lamellar pulp.