How to pickle mushrooms in a cold way. How to salt mushrooms? The Right Recipe

Summer and autumn give people a lot of healthy and tasty products. Mushrooms occupy a special place among them, as with them you can improve your culinary skills.

Salting mushrooms is a favorite pastime of many housewives, since it takes a little time, and taste qualities speak for themselves. Not everyone succeeds in salting mushrooms and mushrooms in particular, since it is very important to observe the proportions.

Salted mushrooms perfectly complement the main dishes of vegetables, they are an exquisite snack that no one refuses. The secret is simple - strong, fragrant and mouth-watering mushrooms combine excellent taste and look great on any table: from everyday to solemn.

An important feature is the fact that the salting of these mushrooms is done quickly. Many housewives prefer to pickle the gifts of the forest, precisely because of the duration of salting, but it is easy to work with mushrooms. At home, salting recipes are offered, both cold and hot. Most other mushrooms are preferable to pre-boil, but mushrooms do not need heat treatment, which saves time and also allows you to save vitamins in the maximum amount.

Salting methods

There are two ways to salt fresh mushrooms:

1. hot;
2. Cold.

For the winter, it is preferable to store blanks in a cool place, regardless of the chosen cooking method. Salting mushrooms in the classic cold way is very simple, so they resort to it much more often. Many people prefer cold salting, because the process itself does not take place in jars, but in ordinary enameled containers - pots or bowls.

Recipe cold salting Honey mushrooms will require, in addition to products, also additional devices:

• Net cloth;
• Circle, under the diameter of the container chosen for pickling mushrooms.

Important:

Mushrooms for the winter are cold salted under load. It is done like this - mushrooms are washed in running water, slightly cleaned, placed in a prepared container and poured with cold brine. The load is placed on top of a circle of suitable diameter. It should not be forgotten that the load must correspond to the number of mushrooms. Salting in a cold way involves soaking mushrooms for several hours and only then processing and cooking.

Cold salting for the winter: method number 1

Salting for the winter again will require the following set of ingredients:

• Salt - 200 g;
• Fresh mushrooms - 5 kg;
• Bay leaf - 5 pcs;
• Peppercorns - 10 pcs;
• Dill umbrellas - 5 pcs.

If desired, you can add horseradish, cloves, currant leaves or garlic to the brine. Before salting, it is required to separate the caps from the legs. Some recipes say that you can only pickle hats of mushrooms, since the legs turn out to be tough. The recipe calls for soaking because some mushrooms can be bitter.

The gifts of the forest, salted in a cold way, will be ready to please with their unique taste in 45 days, then the mushrooms can be safely transferred to jars and rolled up. Important: sometimes it is necessary to check the mushrooms for the presence of mold, if it appears, the mushrooms must be washed and the fabric changed.

Cold Method #2

He suggests that the mushrooms will be cooked, but they should be boiled without salt - just to get rid of bacteria. Then all actions should be repeated from method 1 of salting.

classic hot way

The recipe for salting in the classic hot way will also not take much time. At home, no special equipment is required. Cook mushrooms for no more than 20 minutes so that they do not lose their softness. Hot Pickling Ingredients:

• Water - 1 liter;
• Salt - 6-8 g for brine and 50 g for jars;
• Honey mushrooms - 1 kg;
• Horseradish leaf;
• Dill (umbrella) - 2 pieces;
• Peppercorns - 7-10 pcs;
• Bay leaf -3-5 pcs.

After boiling water, add salt to it, then let it boil again. After that, the peeled mushrooms are placed in water. Cook them over high heat for about 25 minutes. It is important no matter how much the mushrooms are cooked, they need to be stirred, so they do not “run away” from the pan. Salt water additionally at this stage should not be. At the end of time, the mushrooms recline in a colander. They need to be cooled, then horseradish, dill, pepper, parsley and honey mushrooms should be put in jars. Mushrooms are best laid in layers, sprinkling them with salt. You can also put currant leaves between the rows.

Salting again in a hot way allows you to get tasty dish, whose recipes can be improved and changed at will. One thing remains unchanged - the storage place must be cool. Mushrooms will be ready in 4-5 weeks.

Salting mushrooms in a wooden container

This method of harvesting mushrooms for the winter can be both cold and hot. Recipes suggest that each housewife will choose the best option for herself. If you cook mushrooms, then not for long, just a few minutes, then cool. After that, rinse and salt according to the cold salting method, only wooden containers should be chosen.

Important:

It is impossible to salt mushrooms, as well as pickle them in galvanized containers, since harmful substances are released in the process that can lead to poisoning. Ideal containers for blanks are made of materials - wood, enamel, glass.

Preparation of a wooden barrel is done in advance. It is soaked and wait until the container stops letting water through. After washing from the inside and rinsing with hot water and soda. It is recommended to fumigate the barrel with juniper, so the necessary sterility is achieved. The bottom of the barrel and the top layer of mushrooms must be salted and covered with a load.

Hot salting in a barrel - mushrooms are boiled for 15-20 minutes. Then they are placed in a barrel, all seasonings and herbs are added to them, as well as salt according to the recipe. Thus, cooking mushrooms for a short time, as a result, the dish not only turns out tasty, but also benefits, as it retains all the necessary nutritional value. It is very easy to pickle mushrooms deliciously at home, so do not hesitate if there is a crop of mushrooms - it must be prepared for the winter. To cook or not, how much to add spices and what they will be - depends not only on classic advice, but also on your own culinary preferences.

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Honey agaric is a widely known mushroom. Harvesting them is less tiring than other species as they grow big families. For this reason, mushrooms are very popular among mushroom pickers. But it is important not only to collect mushrooms, but also to cook them in the best way. Mushrooms are good boiled and fried, but most prefer these mushrooms in salted form. How to salt mushrooms tasty and safe?

Mushroom selection and preparation

For salting, it is especially important to choose the right mushroom. Firstly, mushrooms easily accumulate toxic substances in themselves. The younger the honey agaric, the less poison he managed to absorb. Secondly, the old mushroom has a fibrous structure and has a weak taste. The main rule when choosing mushrooms - mushrooms must be young, light brown, the hat is round, at the base of the leg there is an umbrella.

It is important that mushrooms are collected in ecologically clean areas away from roads. When buying mushrooms, this, however, is unlikely to be controlled.

Processing mushrooms before salting is no less important stage than salting. Mushrooms should be sorted out to make sure that there are no false mushrooms among them (they do not have a film circle on the stem at the base). It is not necessary, but it is recommended to cut off large legs, as they are tough and are more suitable for drying or frying. Then you need to soak the mushrooms in cold water for no more than 20-30 minutes, and then rinse them thoroughly. Mushrooms such as volnushki, milk mushrooms, valui are soaked for up to three days before salting, so that bitter juice comes out of them. Honey mushrooms do not need soaking, as this mushroom is initially sweet.

There are a lot of cooking recipes for mushrooms, but you need to remember that these mushrooms have their own bright and pleasant taste. Therefore, do not overload them with a large number of spices. Garlic, bay, currant and cherry leaves, allspice, cloves, dill will shade the natural taste best of all.

How to salt mushrooms: a hot way of salting

Honey mushrooms can be salted in two ways. When salting in a hot way, prepared mushrooms are boiled until boiling in salt water. Toxic substances will pass into the water, so it must be drained. Then you need to pour clean water, add salt and spices according to the recipe, and cook mushrooms for 40-60 minutes until tender. Then the mushrooms are placed in a container, alternating a layer of mushrooms 6-8 centimeters thick with a layer of salt and spices. Oppression is placed on top and the mushrooms are allowed to salt for five days. Mushrooms salted in this way are stored in sterilized jars.

Sometimes salting mushrooms in a hot way is confused with pickling, but these are completely different ways of harvesting mushrooms. Pickling is based on vinegar, and salting occurs due to prolonged exposure to saline.

cold ambassador

With the cold salting method, heat treatment is excluded. Fresh, pre-prepared mushrooms are placed in a container, sprinkling a layer of mushrooms with a mixture of salt and spices according to the recipe, until 3-4 centimeters remain to the edge of the container. Mushrooms are covered with a clean, dense cloth and a lid, the diameter of which is smaller than the diameter of the dish. The lid should not be metal, so as not to cause an oxidation process. Put oppression on the lid. When brine appears, its excess must be drained and mushrooms and spices added, and so on until the container is full. Mushrooms and oppression can become moldy, if this happens, then the mold must be removed and the oppression washed.

There is another option for salting mushrooms in a cold way. Salt, spices and mushrooms are laid, poured with boiled cold water and put under oppression. When the mushrooms are compressed (usually this happens after 3-4 days), you need to add more mushrooms, close tightly, and put in a room with an air temperature of no higher than 6 degrees. The best option in a private house is a cellar, in an apartment - a refrigerator. Periodically, the container must be shaken to evenly distribute the brine.

When salted in a cold way, the mushroom retains its taste properties to the maximum and remains crispy. However, this method is considered more labor intensive than hot salting.

Hot pickling recipe

For one kilogram of mushrooms, you need to take 30 grams of salt, 6-8 bay leaves, 4-6 cloves of garlic, 6-8 peas of allspice, dill umbrellas. Mushrooms clean, rinse, cut off the legs. Boil in salt water (a teaspoon of salt per liter of water) until boiling. Drain the water.

To prepare the brine per liter of water, add one teaspoon of salt, 3-4 bay leaves and 3-4 peas of allspice. Dip mushrooms in brine and cook for 40 minutes - an hour.

Peel and chop the garlic, rinse the dill umbrellas. Transfer the mushrooms to a container, sprinkle with spices and salt, and then put under oppression in a cool place for 3-4 days. After that, put the salted mushrooms together with spices in sterilized jars and close with tin lids.

Recipe for salting mushrooms in a cold way in an oak barrel

For ten kilograms again you will need:

• coarse salt - 400 grams;
• allspice peas - 10 grams;
• Bay leaf- 10 pieces;
• garlic - from 3 to 5 heads;
• dill - 7-8 stems (it is better to take ripe dill with umbrellas);
• currant leaf - 10 pieces;
• cherry leaf - 10 pieces.

Mushrooms clean from dirt, rinse and cut off large legs. Peeled garlic cloves cut into slices, dill branches , currant and cherry leaves, rinse well and dry. Put salt and some spices on the bottom of an oak barrel. Put on them mushrooms with a layer of 8-10 centimeters. Repeat the rows until the barrel is full. Finish with a layer of salt and spices. Cover the top with a dense natural cloth. Put the load. After 2-3 days, the mushrooms will release a brine. Its excess must be drained and a new layer of mushrooms, salt and spices added. Then the barrel is tightly closed and placed in a cool place for 40-50 days.

After that, mushrooms are ready. For storage, it is convenient to transfer them to glass jars. Mushrooms should be stored in the cold, preventing the appearance of mold. Such mushrooms are good both as a filling for pies or a salad ingredient, and in their natural form - with vegetable oil and onions or green onions taste.

Honey mushrooms, like other types of mushrooms, are an excellent source of protein and amino acids. The low calorie content in them is compensated by more difficult digestibility, so it is advisable to boil them thoroughly before using them in food.

They also contain a huge amount of phosphorus, so they can ideally remove fish from the diet for vegetarians, fully fulfilling the norm of minerals required to strengthen bones.
The richness of these types of zinc and copper allows you to saturate the body with such useful minerals in such a volume as to support cell regeneration in the body. Rest beneficial features mushrooms vary depending on the subspecies.

Honey mushrooms have excellent antiseptic properties that can even cure Staphylococcus aureus, and in combination with garlic, these properties are only enhanced. Usually, mushrooms are preserved from the autumn harvest.

The cold salting method is used so often not only because of the excellent mild taste of the final product, but also because it is the easiest option. Here it is not required to boil the product, but only to soak under the load. True, at the preliminary stage, the best ones should be carefully selected, after which only hats should be used. However, the end result will be very beautiful, because they will leave their natural look.

Ingredients:

• Fresh honey agaric - 1 kg;
• Salt rock - 50 gr;
• Blackcurrant leaves - 3 pcs;
• Garlic - two teeth;
• Pepper - 2 pcs;
• Laurel. sheet - 1-2 pieces;
• Dill umbrellas - two pcs.

How to salt honey mushrooms:

1. Place the mushrooms in the bottom of a small saucepan, caps down. Be sure to pre-prepare them - rinse, cut long legs and soak for a couple of hours in salted water.
2. Carefully salt the laid out hats and spread out the dill, peppercorns and chopped garlic cloves. Put currants on top, they will give the mushrooms a lighter flavor.
3. Cover the mass with a lid, which will be much smaller in diameter than the pan itself, and put a weight equal to the mass of the product on top, in this case it will be 1 kg. Put the mushrooms for five days in a cold place.
4. After the required amount of time, remove the pan and pour out all the liquid. If you need to pickle more mushrooms, then the layers can be laid out on top of the previous ones, repeating the instructions until the place in the pan runs out.
5. When liquid begins to stand out, several layers of gauze should be laid out under the load. After that, the mushrooms should be salted for another couple of weeks in a cold room. Subsequently, the mass should be decomposed into small jars.

Salting again in a hot way

Salting mushrooms hot salting recipes imply that they will be under heat treatment. This will help you get rid of those harmful bacteria that may be on them. They should be boiled for no more than 20 minutes at a time so that they leave their appearance and softness.

Ingredients:

• Fresh honey agaric - 1 kg;
• Kosher salt - 40 gr;
• Garlic - 2 teeth;
• Laurel - 1 piece;
• Dill umbrellas - 2 pcs;
• Peppercorns - 2 pcs;
• Carnation - 2 pcs;
• Garden cherry leaf - 3–4 pcs.

How to cook mushrooms for the winter:

1. Peeled, pre-prepared mushrooms should be placed in a saucepan and pour about 2 cups of water and a half tablespoon of salt into it. Put on medium heat and cook until the water boils, but no more than 20 minutes. Immediately after the water boils, carefully drain it. After that, add the same amount of water again and boil them over high heat for another 20 minutes.
2. Place chopped garlic on the bottom of a new pan, put laurel and dill. Put a layer of mushrooms on top, which should be sprinkled with salt. Put scalded cherry leaves on top along with pepper and cloves.
3. So, continue to alternate layers until the mushrooms are completely gone, if you used more mushrooms. Press the mushrooms on top with a load and leave them to salt for 5 days in a cold place.
4. Arrange the mushrooms in small jars that have been previously sterilized and roll up.

Salted mushrooms for the winter in cucumber pickle

When cooking mushrooms in brine, they get an indescribable aroma and at the same time become very crispy. You need to use less salt and spices, otherwise they will muffle the flavor of the mushrooms. However, it is this brine that will make the mushrooms very unusual. A recipe like this should be tried just to try a new flavor.

Ingredients:

• Fresh honey agaric - 1 kg;
• Cucumber pickle - 0.5 l;
• Salt - 30 gr;
• Laurel. sheet - 1 piece;
• Dill umbrellas - 1 piece;
• Pepper - 1 pc:
• Carnation - 1 pc.

Salting mushrooms for the winter in cucumber pickle:

1. Spread the cleaned mushrooms in a saucepan and pour salted water into it (use 10 g per 1 liter). Leave everything to cook over medium heat. After the first boil, you should completely drain all the water with foam and thoroughly rinse all mushrooms again.
2. Pour cold water again and boil for 40 minutes, then drain and cool the mushrooms well.
3. Put the garlic, laurel and all the remaining spices on the bottom of the pickling pan. On top of them we lay out all the resulting mushrooms that need to be salted at the rate of 30 g of salt per 1 kg of mushrooms used.
4. Pour out all the available brine so that it completely fills the entire mass.
5. Mushrooms should be in a cool place under oppression for 5 days, after which they are laid out in jars.
6. After a couple of weeks, the mushrooms will be completely salted.

How to salt mushrooms in a fast way

As the name implies, mushrooms prepared in this way do not require a lot of time, and therefore are quite easy to prepare.

Ingredients:

• Fresh mushrooms - 1 kg;
• Onion white onion - 1 pc;
• Dried cumin - 1 table. a spoon;
• Laurel. sheet - 4 pcs;
• Salt - 40 gr;
• Garlic - 2-3 pieces;
• Dill umbrellas - 2 pcs;
• Cloves - 2 pcs;
• Pepper - 2 pcs.

Honey mushrooms canning recipes:

1. Clean the mushrooms well and leave in the pan. Fill completely with water almost to the very edge.
2. For cooking, you will also need to lower it into water. onion, wrapped in cumin gauze, which will give a tart taste to the product. You will also need bay leaf and salt.
3. Close the lid and let them cook. After the water boils, cook for 30 minutes, constantly removing the foam. Drain in a colander and let them drain completely.
4. Now we are preparing a jar in which we will spread the mushroom mass. Put garlic, dill and 2 laurels on the bottom. sheet. You can also put a couple of currant or cherry leaves, they will give a sweetish aftertaste. Also place 2 pieces of peppercorns and cloves.
5. Now we put everything in a jar and fill it with brine. It must be hot.
6. Now the bank can be rolled up. Salting time will take only 1 week.

How to pickle mushrooms at home

If you want to have a gourmet mushroom appetizer on winter holidays then this recipe would be a great option. Cooked according to this recipe, they will not only turn out to be very spicy and fragrant, but also retain their crispy structure.

Ingredients:

• Fresh mushrooms - 1 kg;
• Kosher salt - 50 gr;
• Pepper - 3 pcs;
• Shower. pepper - 10 pcs;
• Laurel. sheet - 8 pcs;
• Garlic - 9 cloves;
• Coriander seeds - 1 tsp. a spoon.

Salting mushrooms mushrooms:

1. Rinse the mushrooms well and clean. After that, they need to be boiled in salt water until it boils. This will take about 5 minutes, after which they will need to be rinsed well.
2. Then they are boiled again in boiling water for 30 minutes. If the mushrooms are large, then the time can be increased to 40. Drain the water and cool the mushrooms.
3. Put salt, garlic, pepper and laurel on the bottom of the pan. A layer of mushrooms is laid out on them. After that, alternate layers until everything is finished. There should be about 5 layers in total. At the very top, in addition to the main spices, put allspice and coriander.
4. The pan should be covered with several layers of gauze, and then put the load.
5. They should be infused in a cold place for 5 days, then roll up in jars or serve immediately.

Recipe for pickling mushrooms for the winter in a barrel

The oldest of the methods, the product obtained by this method has a special taste of the forest. In addition, they are very crispy and tasty. It is advisable to serve these mushrooms with butter and herbs to the table.

Ingredients:

• Forest mushrooms - 1 kg;
• Salt rock - 50 gr;
• Currant leaves - 10 pcs;
• Dill - 2 pcs;
• Peppercorns - three pieces.

Salting mushrooms mushrooms:

1. Carefully sort out the mushrooms and clean of all debris and dust. We cut off the long legs so that they are more aesthetic and soft.
2. We put hats in the barrel, which are subsequently sprinkled with salt, pepper, dill and currants. You can add other ingredients to taste, but this list remains classic.
3. A fabric circle is superimposed on top of the barrel, on which weight is placed so that the mass is under oppression. Gradually the juice will begin to stand out. During the week of their salting, this brine must be constantly drained, gradually adding more mushrooms and spices. The barrel must be in a place where the temperature does not exceed 10 degrees.
4. After a week of salting mushrooms in a similar way, they can be considered ready.

Although most housewives prefer to pickle mushrooms due to the fact that this method is much easier, salted mushrooms have a truly original flavor and at the same time retain a huge amount of nutrients. Therefore, it is worth it to endure a couple of weeks, which will be required for them to be completely salted. A jar of salted mushrooms, like or, is able to decorate any not only everyday, but also a festive table.

1 Serving 15 minutes

Description

In autumn, after rains, a wide variety of mushroom species appear in forests and groves. Fans of "quiet hunting" are always happy when they find a large family of mushrooms on a rotten stump. After all, in one place you can collect two or three baskets of mushrooms. These mushrooms are considered one of the most delicious among the lamellar species. Honey mushrooms are great for frying, drying, cooking. However, the most exquisite mushrooms are obtained in salted or pickled form. In our article, you will learn how to salt mushrooms under oppression.

Cold and hot salting under oppression

It is worth saying that mushrooms can delight mushroom pickers all year round, when spring mushrooms begin, then summer, autumn and winter come. By the way, the latter can be collected even in the middle of winter. That is why many housewives use every opportunity to prepare these mushrooms for the future. Salting recipes for the winter under oppression are exactly the options that will help make your preservation delicious.

To pickle mushrooms under oppression, and in winter to delight your guests and family members with savory dishes, you need to know some rules. The main thing is to choose small mushrooms for salting, without damage. If mushrooms are still large, cut them into pieces or noodles. To make the salting under oppression successful, do not neglect the spices, as they only enhance the taste and aroma of the mushrooms. The best spices are dill, cloves, horseradish, allspice and black peas. In addition, for salting mushrooms for the winter, under the yoke of the hostess, they use the leaves of blackcurrant, cherry and oak, which is an important factor, because then the mushrooms become crispy and strong. It is very important to strictly monitor the cooking time of mushrooms and always correctly calculate the amount of salt.

How to pickle mushrooms under oppression correctly so that the process is not a burden, and the result exceeds all expectations? Always make such a calculation by the amount of salt - for 1 kg again take 50 g of edible salt. Do not forget about the garlic, which is best cut into slices and not crushed. Bay leaves and dill umbrellas are well suited for salting.

Usually, housewives do not sort mushrooms, since they are almost never large sizes. The tips of the legs of mushrooms are always cut off, and the legs themselves are sometimes cut into straws. Small mushrooms are salted whole, as they have a very aesthetic appearance.

To salt honey mushrooms under oppression, they usually use two methods - cold and hot. Classical and longer in the cooking process is considered cold way. Usually, wooden or ceramic barrels are used for salting. Many people use glass jars or large enamel pots. Sometimes they salt in large containers, and then they transfer the blanks to jars, close plastic lids and taken to the basement.

How to salt mushrooms mushrooms in a saucepan under oppression?

However, before salting mushrooms in a saucepan under oppression, you need to prepare. Fruit bodies are sorted out from forest debris, washed in plenty of water.

After boiling, the mushrooms are laid out in layers in an enamel pan, sprinkled with salt, dill, garlic, allspice. For 1 kg of mushrooms you need: 3 cloves of garlic, 40 g of salt, 5-6 peas of black and allspice, 1 dill umbrella. The pan is covered with a clean cloth or gauze folded several times, oppression is placed on top and closed with a lid. In this recipe, salted mushrooms under oppression are salted for 40 days.

To avoid the appearance of plaque on honey mushrooms, you need to change the gauze fabric 2-3 times a week. After the mushrooms are completely salted, they can be decomposed into glass jars, pour brine from the pan and close with polyethylene lids. You can store such a blank in the basement and in the refrigerator.

Recipes for salted mushrooms under oppression in a saucepan

You can move away from traditional recipe and make some changes. Salted mushrooms under oppression in a saucepan can be poured with cucumber pickle. In this case, the mushrooms are quite sharp, crispy and spicy in taste. That is, the sequence of stages remains the same, and instead of mushroom brine, they fill it with cucumber brine and close it with lids.

There is another option for salting mushrooms for the winter under oppression, but this process takes only 7 days. Peeled and washed in a large amount of water, boil the mushrooms in salted water for 10 minutes. After cooking, we wash them under the tap, fill them with cold water and cook again for another 20 minutes. We take out with a slotted spoon into a large glass or enamel bowl, sprinkle with garlic, dill, bay leaf, currant leaves, black pepper, mix thoroughly. We leave it in a container under pressure for a week. After the expiration of the established period, honey mushrooms are laid out in glass jars and stored in the refrigerator.

Many housewives use another interesting option for salting mushrooms under oppression. Here, mushrooms are not boiled, but soaked in cold water for 2 days, while the water should be changed 3-4 times. Next, honey mushrooms are laid out in layers mixed with salt, horseradish, oak leaves, cherries, garlic, dill. According to tradition, mushrooms are covered with a clean cloth, and oppression is placed on top. When the mushrooms settle, you can safely add new layers of soaked mushrooms. This method of salting will help preserve honey mushrooms natural taste and aroma. forest mushrooms. Before serving, mushrooms should be washed well in water, and then made into a snack or added to salads.

Pickled mushrooms under oppression for the winter

You can cook pickled mushrooms under oppression for the winter. Mushrooms are cleaned of impurities, boiled for 20 minutes in salted water, washed under a tap and again immersed in boiling water. Next, vinegar, vegetable oil, salt, dill, garlic, lavrushka, allspice and cloves are introduced into the mushrooms, boiled for 15 minutes. For 5 kg of mushrooms, you need to take 1.5 liters of water, 4 tbsp. l. salt, 10 cloves of garlic, 5 dill umbrellas, 5 sprigs of cloves, 7-9 peas of allspice and 100 ml of vinegar. Pickled mushrooms should cool, then they are covered with clean gauze folded in several layers, and oppression is placed on top. Having covered the pan with a lid, they take it to the basement for storage. You can eat such mushrooms in 5-7 days.

You can use the option of salting blanched mushrooms under oppression. Peeled and washed mushrooms are dipped in a colander in boiling water for 10 minutes. Quickly cool under a tap of cold water, allow the liquid to drain and spread in a barrel or pan. At the same time, sprinkle with salt and spices according to the traditional classic recipe salting mushrooms for the winter under oppression. Honey mushrooms with such salting are ready in 8-10 days. Blanched mushrooms retain their forest aroma, surprising guests with a unique taste.