Cold pickling of mushrooms recipes. Features of selection and preparation of mushrooms

Simple recipes with step-by-step photos describe in detail how to pickle mushrooms for the winter at home. Both popular forest varieties are suitable for cooking - white, boletus, milk mushrooms, saffron milk caps, honey mushrooms and volushki, as well as the usual store-bought varieties like oyster mushrooms and champignons. Mushrooms salted cold or hot are perfectly stored in sterilized jars and during the frosty season they delight with their bright, juicy taste and fragrant aroma.

How to quickly and tasty pickle mushrooms for the winter in jars - a simple recipe with step-by-step photos

A simple recipe with step-by-step photos will teach everyone how to quickly pickle any type of mushroom for the winter. No spices are needed to prepare the dish. All you need is the most common table salt and you will end up with an amazingly tasty and rich homemade snack.

Necessary ingredients for pickling delicious mushrooms for winter

• mushrooms – 5 kg
• salt – 250 g

Step-by-step instructions on how to quickly salt mushrooms for the winter cold

How to pickle boletus mushrooms in jars for the winter - a simple recipe with spices

When pickling boletus mushrooms with spices in jars for the winter using this simple recipe, you should remember that the stems of this variety of mushrooms have a dense, hard structure and a specific taste. Therefore, to prevent the seaming from becoming bitter, it is better to separate the caps at the stage of preparing the components and make preservation only from them. This approach guarantees the absence of unpleasant flavors in the product.

Necessary ingredients for pickling boletus mushrooms with spices for winter

• boletus – 1 kg
• bay leaf – 3 pcs
• black currant – 3 leaves
• allspice – 3 peas
• cloves – 3 buds
• dill – 6 sprigs
• salt – 50 g
• water – 2 l

Step-by-step instructions on how to pickle boletus mushrooms in jars for the winter

1. Carefully sort the mushrooms, removing spoiled or wormy specimens. Wash whole neat boletus mushrooms well in running water and cut into pieces of any shape.
2. Boil lightly salted water in a deep enamel container, place the processed mushrooms in it and cook until slightly soft. Then remove with a slotted spoon, rinse in running water and place in a colander to drain excess liquid.
3. At the same time, prepare the brine. To do this, bring 2 liters of water to a boil over high heat, add spices, add leaves, herbs and boil for 20 minutes. The resulting foam must be removed.
4. Pack the cooled mushrooms into dry sterilized jars, sprinkle with salt and pour boiling solution over them. Leave for 10-15 minutes, then pour the liquid back into the pan and boil for another 15 minutes.
5. Strain the brine through gauze folded in several layers, pour into jars with mushrooms up to the shoulders, screw on the lids tightly, turn over and cool, wrapping them in a warm blanket. Store in a basement or cellar until winter.

A simple recipe for hot salting milk mushrooms in jars for the winter at home

The simple recipe below will tell you how to pickle milk mushrooms in jars for the winter. Mushrooms prepared in this way will turn out crispy, juicy, rich and will decorate not only the daily diet, but also the holiday menu. The savory dish will harmoniously complement hot meat dishes or serve as an original snack for strong alcoholic drinks.

Necessary ingredients for winter pickling in jars of milk mushrooms

• milk mushrooms – 5 gk
• bay leaf – 10 pcs
• garlic – 20 cloves
• currant leaves – 15 pcs.
• horseradish root – 50 g
• dill – ½ bunch
• salt – 15 tbsp
• water – 5 l

Step-by-step instructions for a simple recipe for hot pickled milk mushrooms in a jar for winter

1. Wash the milk mushrooms very well in running water using a soft brush or sponge. Cut out damaged areas and the base of the leg with a knife.
2. Place the mushrooms in a deep basin, pour in cold water so that it completely covers the mushrooms, cover with a lid or weight and leave in this form for 2-3 days. Change the water daily.
3. After the time has passed, wash the mushrooms well again and place on a kitchen sieve to drain excess liquid.
4. To make the brine, dissolve 1/3 of the salt in 5 liters of water and bring to a boil over medium heat. Add mushrooms to the intensely bubbling liquid and cook for half an hour. Be sure to remove the foam that forms on the surface, otherwise the brine will be cloudy and unsightly in appearance.
5. Then remove the mushrooms with a slotted spoon, place in a colander and rinse under strong pressure of cold water.
6. Pour a little salt into the bottom of a deep enamel container, place the milk mushrooms caps down, layering with salt, finely chopped garlic, grated horseradish root, dill, bay and currant leaves.
7. Cover the top with a wide plate, press down with a weight and put away for 2-3 days in a cool, dark place.
8. Then pack the milk mushrooms, along with the spices and the released juice, into dry, sterilized jars, screw on the lids and send them to the cellar for winter storage.

How to cold pickle mushrooms for the winter - a simple recipe in jars

Volnushki, cold-salted in jars for the winter, have a pleasant, elastic consistency, perfectly retain their juiciness and fresh, pronounced taste. But in order to “survive” safely until winter, the jars with the product will have to be sterilized. For half-liter ones, 20 minutes will be enough, and liter ones will need to be processed for at least half an hour. This will ensure reliable preservation of the dish and will not allow it to sour or ferment.

Necessary ingredients for pickling delicious volushki in jars

• wavelets – 2 kg
• salt – 100 g
• water – 1 l
• black pepper – 10 peas
• mustard seeds – 10 pcs

Step-by-step instructions on how to pickle mushrooms in jars for the winter season

1. It is very good to sort out the mushrooms, putting aside spoiled specimens. Wash whole volushkas without damage thoroughly, and then soak in an enamel bowl for 3 days.
2. Then rinse and peel the mushrooms again. Place in a saucepan in layers, sprinkling with salt, peppercorns and mustard seeds. Cover the top with a wide plate, press down with pressure and leave for 6-7 days.
3. During this time, the mushrooms will release the required amount of juice and salt correctly and evenly.
4. After the expiration of the prescribed period, package the mushroom mass into dry, clean jars. Pour in cold brine, sterilize for the required amount of time (depending on the size of the container), seal with lids and place in a cold, dark room.
5. Consume no earlier than 50-60 days later. Only then will the mass be well saturated with salt and finally ripen.

How to properly salt saffron milk mushrooms at home using a hot method - step-by-step recipe

The saffron milk caps are especially tasty, aromatic and juicy when hot-salted. After boiling for a short time, they acquire a pleasant softness without losing their natural elasticity. The main thing is to strictly observe the temperature regime during the cooking process and carefully monitor the color of the brine. If it suddenly turns from dark brown to black, it is strictly forbidden to use mushrooms for food.

Necessary ingredients for proper hot pickling of saffron milk caps

• saffron milk caps – 5 kg
• salt – 250 g
• carnation buds – 10 pcs.
• mustard seeds – 10 pcs
• black currant leaves – 10 pcs.
• garlic – 1 head
• allspice – 10 peas
• bay leaf – 8 pcs

Step-by-step instructions for the recipe for hot pickling saffron milk caps at home

1. Sort the saffron milk caps very carefully, throwing aside wormy and spoiled specimens. Wash neat, whole mushrooms and soak for 1-2 hours in cold, lightly salted water.
2. Then drain the liquid, peel the saffron milk caps, cut the large ones into several pieces, and leave the small ones whole.
3. In a deep enamel saucepan, heat the water, add the processed saffron milk caps, bring to a boil and, with active bubbling, boil for 5 minutes, constantly skimming off any foam that accumulates.
4. Remove the mushrooms with a slotted spoon, place in a kitchen sieve and cool to room temperature. Place the cooled saffron milk caps in a pickling container, placing the fruits caps up.
5. Sprinkle each layer generously with salt, spices and herbs, lay with currant and laurel leaves, add mustard seeds and clove buds.
6. Cover the top of the vessel with gauze folded in 2-3 layers, press the mass with pressure and send it to a room with an average temperature of no higher than +7 degrees for a month and a half.
7. Regularly inspect the brine and control its color. If the liquid remains brown, then the process is proceeding normally. If the liquid turns black, stop salting and do not use the saffron milk caps for food.

Recipe with photo - how to cold pickle delicious honey mushrooms at home

Salting honey mushrooms at home is very simple, especially in a cold way. The recipe contains a minimal set of spices, which provides the preparation with a pleasant taste. If you want to saturate your dishes with brighter shades, you can add cloves, mustard seeds or any other aromatic seasonings and aromatic spices during the cooking process.

Necessary ingredients for cold pickling honey mushrooms at home

• honey mushrooms – 2 kg
• salt – 100 g
• garlic – 6 cloves
• onion – 1 head
• black currant leaves – 6 pcs.
• peppercorns – 10 pcs
• bay leaf – 4 pcs
• dill umbrellas – 4 pcs

Step-by-step instructions for the cold method of pickling honey mushrooms

1. Sort the mushrooms, lightly peel, rinse and soak for a day in cold water to remove any bitterness.
2. After the required time has passed, drain the liquid, wash the honey mushrooms well and place in a colander to remove some of the moisture.
3. Take a deep enamel pan, sprinkle the bottom with salt and lay out the processed mushrooms, layering with a mixture of salt, pepper and chopped garlic. At the same time, add bay and currant leaves, dill umbrellas and onions, chopped into thin half rings.
4. Cover the mushroom mass with a wide plate, press down with pressure and send it to a dark, cool place for 5-7 days.
5. Then drain all the liquid, and pack the honey mushrooms with spices, onions and leaves into small sterilized jars, seal with lids and hide in the refrigerator.

How to pickle porcini mushrooms in jars for the winter - a simple recipe for cooking at home

A simple recipe with step-by-step instructions suggests salting porcini mushrooms in their own juice for the winter. There is no need to prepare any brine. Lightly cooked mushrooms, languishing in jars under pressure for two weeks, will release a sufficient amount of liquid, which will then act as a filling.

Necessary ingredients for quick pickling of porcini mushrooms for winter

• porcini mushrooms – 5 kg
• salt – 250 g
• water – 5 l
• vegetable oil – 200 ml
• black peppercorns – 20 pcs.

Step-by-step instructions for pickling porcini mushrooms in a jar for the winter

1. Sort the porcini mushrooms, wash them thoroughly and cut into large pieces.
2. Pour water into a deep enamel pan and dissolve salt in it. Mix well so that the salt crystals quickly dissolve in the liquid.
3. Place the mushrooms there, place the container on medium heat and cook for 10 minutes.
4. Then place the mushroom slices in a colander, rinse in running water and leave to drain.
5. Place the dried mushrooms very tightly in a jar, sprinkling each layer with a small amount of salt (1 tablespoon per 1 liter container) and black peppercorns.
6. Boil the plastic lids, fold them in half and in half again. Press the mushrooms in the jar with them, and seal the top with another nylon lid with several holes.
7. For 14 days, send the workpiece to a very cold place to salt and release the juice.
8. After two weeks, remove the folded lids from the jars, pour sunflower oil on top of the mushrooms and close with plastic lids without holes.
9. Place in the refrigerator or a very cold, dark cellar until winter.

In September, mushroom pickers traditionally go “hunting”. But the mushroom season is not particularly long, so you have to think about how to bring the harvested product to the winter table. There are plenty of ways for cooks: you can dry mushrooms, freeze them, pickle them or pickle them. Salted mushrooms will always decorate your everyday and holiday table.

Selection of mushrooms for pickling

Particular attention is paid to the middle recesses of the caps. For lamellar mushrooms, the caps are separated from the stems. The dirt between the plates is cleaned with a hard brush (even an ordinary toothbrush will do). For boletus with russula, remove the top layer from the caps.

Hot recipes for pickling mushrooms involve pre-boiling the product, hence the name. Prepared mushrooms are placed in salted water, boiled, based on the following data:

• boletus, boletus, boletus, boletus - 15 minutes;
• trumpets and russula - 10 minutes;
• chest, chest - 7 minutes;
• valui - half an hour;
• honey mushrooms - half an hour;
• champignons - 15 minutes;
• chanterelles - 20 minutes;
• saffron milk caps - just pour boiling water over them three times.

How to deliciously marinate honey mushrooms, popular recipes

After this, you can learn how to pickle boiled mushrooms: cool the finished product and place it in a convenient container. Cover with salt; the total mass of mushrooms should account for about 3% salt. Spices with spices - already to taste. Pour in the brine that remains from cooking the product. Peeled garlic with dill umbrellas are placed on top.

You can add vegetable oil if desired. The pickling is stored at zero temperature in a ventilated area. It is ready for use in an average month. Many people prefer to start eating it earlier - it's a matter of taste. Smaller specimens may require less time to pickle.

Fans of mushroom picking know that the beginning of autumn is a great time to collect these wonderful plants. During this period, all mushrooms produce a huge harvest. At the beginning of autumn in the forest you can find a lot of porcini mushrooms, honey mushrooms, boletus mushrooms, chanterelles, etc. Fans of this product are very happy to go into the forest, and then make mushroom preparations.

Salting them is very convenient, since later they can be consumed either raw or fried or stewed. In general, salting is the best way to preserve this product. The most important thing here is to strictly follow the salting rules and then the dish will be tasty and aromatic.

Mostly saffron milk caps, greenfinches, chanterelles, milk mushrooms, boletus, aspen mushrooms, honey mushrooms and moss mushrooms are salted.

When pickling, it is very important to strictly follow all recommendations, since this product is not to be trifled with.

How to properly pickle food at home

Before salting, you must perform the following procedures:

1. Preparation. To begin with, all types must be sorted by variety, since it is not recommended to salt different types together. As a last resort, you can choose those that have approximately the same taste. For example, saffron milk caps, russula and milk mushrooms.
2. Cleaning. Once you have thoroughly sorted through everything, you can start cleaning. It is necessary to carefully rid them of dirt by rinsing them under cold water. Then soak in water overnight and put in a cool room.
3. Slicing. After soaking, the mushrooms must be chopped. In lamellar species, the legs are cut off, but, for example, in saffron milk caps they are left. Large mushrooms should be cut into pieces so that the length of one piece is no more than 6 cm.

Direct salting is carried out in three ways:

• cold;
• hot;
• dry

Only lamellar mushrooms are cold salted. Tubular ones, as a rule, are not salted in this way. The ideal option for them is hot salting. So, it is not necessary to boil the lamellar species before salting. These mushrooms include volushki, milk mushrooms, valui and some others. Before the procedure, they are soaked in cold salted water for several days. For example, saffron milk caps and russula need not be soaked. The water needs to be changed several times a day. After soaking, rinse again under cold running water.

The prepared products are laid out in layers no thicker than 5 cm, caps down, in clean enamel dishes. It is advisable to place currant leaves on the bottom of the container. After this, the mushrooms should be well salted. You can also add garlic, dill, bay leaf and allspice here for a more aromatic smell. Then cover with a clean cloth, place a circle on top in the shape of the dish and apply pressure. Mushrooms should be kept in this form for several days in a cool room.

It is very important to ensure that they are always covered with brine. You can eat such mushrooms no earlier than 1-1.5 months after pickling. Under no circumstances should you risk trying pickled mushrooms earlier, because you can get poisoned, and, as you know, mushroom poisoning is very serious and dangerous. You should not risk your health, it is better to wait a little, and when the time comes, calmly eat pickles.

Further actions

Lamellar and tubular mushrooms can be salted hot. The processing of lamellar species in this case is identical to that carried out using the cold method. Tubular ones just need to be cleaned. It is recommended to blanch the butter in a solution of citric acid and salt, and then cool. Afterwards, put the ingredients ready for pickling into a clean, spacious bowl, add water and put on low heat. From time to time they need to be stirred and skim off the foam that forms on top. At the end of cooking, the mushrooms should settle to the bottom.

Next, they are thrown onto a sieve to drain the water. Then they are laid out in layers no thicker than 5 cm in a clean bowl, salted well and various spices and spices are added. Cover the top of the dish with a clean cloth, apply a circle and pressure, and then place it in a warm place. After a few days, the mushrooms are transferred to a cool place. They can be consumed only after 1-1.5 months.

Only saffron milk caps and hazelnuts are salted using the dry method. First, the mushrooms are cleaned and then simply wiped with a clean cloth. There is no need to wash them. After this, they are placed in clean dishes in rows, salted, covered with a cloth and oppressed. It is necessary that the juice comes out from under pressure and covers the mushrooms on top. These mushrooms retain a fresh natural aroma and piquant taste. That is why they do not need additional spices. After 7-10 days, this pickling can be eaten.

Pickling mushrooms: subtleties of the procedure

There are some subtleties of the procedure that salting mushrooms for the winter requires. It is advisable to take them into account so that the product turns out tasty, aromatic and piquant. Of course, every housewife has her own pickling recipes, proven over the years. However, there are some points that are important with any technique:

1. It is best to salt lamellar mushrooms, for example, honey mushrooms, russula, milk mushrooms, etc.
2. When salting using the dry method, the ratio of salt to mushrooms should be 6%. When salting hot and cold, it is advisable to maintain a ratio of 3.5-4.5%.
3. Pre-blanching should be done using the cold salting method in hot weather.
4. When hot salting, it is advisable to boil the mushrooms several times, in different waters.
5. Before eating salty foods, be sure to wash and soak them in cool water.
6. It is best to use barrels or tubs for pickling.
7. Products should be stored at a temperature of 0-4° C.

Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing. Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms.

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water).

There are several main ways to pickle mushrooms:

1. Dry pickling of mushrooms.
2. Cold pickling of mushrooms.
3. Hot pickling of mushrooms.
4. Storing salted mushrooms.

Dry pickling of mushrooms

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects).

The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7–10 days.

Cold pickling of mushrooms

Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled and washed mushrooms for 1–2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3–4 percent of the weight of the prepared mushrooms (for 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Place the mushrooms with their caps down and in a layer of no more than 6 cm.

The dish filled to the top is covered with canvas, light pressure is placed and after 1–2 days it is taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5–6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1–1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot pickling of mushrooms

Hot salting is done as follows. Mushrooms are cleaned and sorted. The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2–3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20–25 minutes, valui for 15–20 minutes, volushki and russula 10–15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40–45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storing salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5–6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.

It is necessary to regularly ensure 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 dish. If mold appears, the circle and fabric 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 oversalted that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and 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 hermetically sealed containers and stored in a cold and dry room. If you cover the jars 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.

Do you know that:

Step 1: clean the mushrooms.

First of all, the mushrooms need to be sorted, washed and peeled. For convenience, I recommend washing the mushrooms in a basin, changing the water several times, this will make it easier for stuck leaves, needles, small twigs and other forest debris to come off.
When the most difficult and time-consuming stage of pickling mushrooms has been completed, and all the caps and stems have been thoroughly washed and cleaned, cut them. Large mushrooms can be divided into several parts, for medium ones you can simply separate the cap from the stem, and small ones can be left whole.

Step 2: boil the mushrooms.

Pour some water into a saucepan (preferably enameled or with a thick bottom) and add salt. Add the mushrooms there and place everything over medium heat. Bring to a boil, and then cook for 20-25 minutes until the mushrooms are ready. The finished mushrooms will settle to the bottom.
After cooking, remove the pan with mushrooms from the heat and then cool to room temperature.

Step 3: pickle the mushrooms.

Prepare glass jars by sterilizing them in any way convenient for you.
Place some of the spices on the bottom of the prepared jars. Then a layer of mushrooms and again a layer of spices and herbs. This is necessary so that the mushrooms in the jars are evenly saturated with the aroma and taste of garlic, pepper, bay leaves, and so on. Thus, in layers, fill the glass jar up to the hangers. Then use a tablespoon to lightly press the tops of the mushrooms and drain off any excess water. Place a bay leaf at the very top, pour vegetable oil into the jars, its layer should be about 5-7 millimeters in height, and seal (but not tightly) the workpieces with lids.
Just in case, if suddenly during fermentation the juice begins to flow out over the edge, each jar should be placed in a strong plastic bag.

Step 4: serve hot salted mushrooms.

Serve hot salted mushrooms as an appetizer, placing them on a separate saucer. Let everyone take as much as they need. Of course, you can prepare various salads with salted mushrooms.
Bon appetit!

Mushrooms pickled hot for the winter should be stored in a cool, dark place, preferably in the refrigerator.

Prepare mushrooms in small jars. This way they take up less space in the refrigerator and you can empty the entire jar at once.

It’s tastiest to salt saffron milk caps, honey mushrooms and boletus according to this recipe.