Pickling mushrooms for the winter, homemade salted mushrooms - 17 cooking recipes

Pickling mushrooms at home is not only a useful activity, but also a fun one. Especially when there is a large selection of different recipes with step-by-step photos and videos. Find yours and come cook with us!

Pickling mushrooms for the winter, homemade salted mushrooms

It would seem that what could be easier than making pickles in the comfort of your own home? Especially if you inherited an awesome recipe that has been tested for decades from your beloved grandmother? But just as everything around us develops and changes, so does cooking. New technologies, opportunities, and products are appearing, many of which significantly improve the taste of the finished dish and speed up its preparation.

In general, recipes for pickling mushrooms take pride of place in the cookbook of any self-respecting Russian housewife. But from time to time it’s worth adding something new to them. Well, read useful tips and little tricks on how to make your life easier in the kitchen when pickling mushrooms.

The most important rule that must always be followed, under any circumstances and occasions: all mushrooms collected in the forest or purchased at the market must be boiled! Anything that cannot be cooked must be soaked, changing the water several times. And some types of mushrooms require both. This must be done to protect yourself and maintain your health. After cooking with mushrooms, you can do everything described in the selected recipe.

Salted mushrooms differ from pickled ones only in the absence of vinegar or citric acid in the products. That is, the main preservative for them is table salt. The set of seasonings, spices, herbs and vegetables can be anything. Also, any utensils can be: a saucepan, a bucket, a jar, a barrel, a tub. Mostly glass, enamel and wood. If you take metal, then stainless steel, in aluminum - under no circumstances!

The cutting of mushrooms can also be different: finer, larger, caps and stems separately, or all the mushrooms entirely. Next, choose how to pickle the mushrooms: cold or hot. The only difference between them is the temperature of the brine with which the products are poured. When everything is neatly laid out and poured into the container, oppression is usually placed on top. Some of the liquid should rise above the surface of the mushrooms. If this is not the case, then it needs to be topped up.

The further process of salting and monitoring it depends on the specific recipe.