Pickling mushrooms: useful tips for winter

With the onset of fall, when mushrooms begin to grow abundantly, many housewives think about how to preserve this natural gift for the winter. One of the most popular ways is pickling mushrooms. Pickled mushrooms are not only delicious, but also useful, as they retain all their nutrients. Let's consider several methods of pickling, which will be suitable for both beginners and experienced cooks.

Express pickling of redfish
If you want to quickly enjoy pickled mushrooms, you can use the express method. To do this, take freshly picked redfish, put them in a glass bowl with the caps down and fill with coarse salt. After an hour and a half, a brown solution will appear, and the mushrooms will be ready for use. Although this method is not suitable for long-term storage, it is great for those who can't wait to try the finished treat at once.

Cold pickling
This method is more time-consuming, but it allows you to preserve the mushrooms for a long time. Fresh mushrooms are placed in a clean enameled bucket in layers, each of which is sprinkled with salt. For 1 bucket you need about a cup of salt. It is important to cover the bucket with gauze and put a weight on top. The gauze should be changed every 3 days, and the mushrooms themselves should be stored in a cool place. After a few weeks, the mushrooms will be ready, and their flavor will retain all the useful substances. Cold salting allows you to store mushrooms for up to two years if placed in the refrigerator.

Hot pickling for cherished mushrooms
If you want to pickle mushrooms that have already started to become weathered or poorly cleaned, use the hot pickling method. Boil the mushrooms in salted water for 3-5 minutes, and then, having thrown them on a colander, pour salt and spices over them. This method is good because in the process you can use different spices, which will give the mushrooms a special flavor. Mushrooms after salting should be covered with gauze and stored in the refrigerator.

Salting porcini mushrooms
Porcini mushrooms are the kings of the mushroom kingdom, and their salting requires a special approach. To do this, mushrooms should be thoroughly cleaned, cut off the legs and cook in salted water with the addition of spices (dill, bay leaf, pepper). After the mushrooms settle to the bottom of the pot and the brine becomes transparent, they should be placed in jars and pour the remaining brine. It is better to store such mushrooms in the refrigerator, and they will be ready in a month or two.

Features of pickling butter and aspenberries
To pickle butterflies, blackcurrants and aspenberries will require the same method as for porcini mushrooms. These mushrooms should also be cooked in salted water, after which they are poured with brine and left under a bend for several months. It is important not to forget to change the gauze and make sure that the brine does not dry out. Such mushrooms will be ready for use in 1.5-2 months.

Benefits of pickling mushrooms
Pickled mushrooms are a great way to preserve mushrooms for the winter. Unlike other methods, such as freezing or pickling, pickling allows you to preserve all the useful substances and vitamins. This method does not require a lot of time and effort, and mushrooms after pickling become a great addition to any dish.

With these pickling methods, you can enjoy the flavor and benefits of mushrooms at any time of the year. Try pickling mushrooms in different ways and choose the one you like best!