Mushrooms can be salted in two ways: cold and hot, and both are good. Salted mushrooms are the most reliable way to harvest mushrooms. But even here skills are needed.
For salting use agaric mushrooms
Mushrooms should be thoroughly washed in water and cut off the legs, sorted into varieties.
Bitter mushrooms, such as milk mushrooms, valui, whites and nigella, must be soaked for 4 days. Every 4-6 hours you need to change the water.
Waves should be soaked for five days. Or they are boiled for 15 minutes, then the water is drained.
After the soaking procedure, the valui must be poured over with boiling water, and pigs, whites and nigella must be dipped in boiling water for 10 minutes.
Russula (of which there are many different types) must first be boiled for 5-10 minutes.
Salting is cold
Mushrooms cleaned, washed and soaked. Prepare a container for salting (pot or tank). It is necessary to put the mushrooms in this container so that the plates of the mushroom caps are at the top. The thickness of the layer should be from 5 to 8 centimeters. Pour coarse salt between the salts. Salt consumption should be 3-4 percent of the mass of mushrooms (experienced mushroom pickers do all this by eye).
On top of the mushrooms laid in layers and sprinkled with salt, put garlic, bay leaf, pepper, dill, cherry or currant leaves.
Further. Close all this with a wooden circle, which must be cooked and boiled in advance, crush with oppression. Leave alone for a few days.
After 3 or 4 days, the juice should stand out from the mushrooms (if they were crushed well) and an excess of brine will appear above the circle.
Drain off any excess and add more mushrooms.
Mushrooms prepared in this way will be ready in a week, milk mushrooms – in a month, volushki – in about 40-45 days, and valui should be salted until cooked for at least 50 days.
Pickling is hot
In this way, as a rule, salted mushrooms with a high content of bitterness or which contain toxic substances. When boiled, bitterness and poison disappear, and mushrooms become edible. Such representatives include many species of mushrooms, such as sulfurs, bitterings, violins, smooths, talkers and many others (the so-called conditionally sedentary mushrooms).
Mushrooms should be washed and soaked. Then boil in salted water. Cooking time – 30 minutes. Leave the whole container to cool. Drain cooled mushrooms in a colander.
After that, transfer the mushrooms to a suitable container, pouring salt in layers (consumption: for 1 kilogram of mushrooms – at least 50 grams of coarse salt). Also add dill, garlic, cloves and allspice.
Leaves of blackcurrant or horseradish must be laid on the bottom and surface of the container. The container filled with mushrooms must be closed with a wooden circle and crushed with oppression.
Mushrooms should be stored in a dark and cool place (best in the basement). It is good if it is possible to store, moreover, in a ventilated place (although this is very rarely possible). Storage temperature should not be lower than + 5 degrees.
You need to monitor your preparations of salted mushrooms. If the temperature is very low, then they will freeze and lose their taste. Well, if the temperature is higher than expected, then the mushrooms will turn sour and then they will have to be thrown away.
You should also make sure that the mushrooms are always in brine (brine). It is not necessary to allow them to float to the surface (usually this happens after taking the mushrooms out of the container for food).
If the brine evaporates, then add a new portion of it or chilled boiled water in time.
If mold appears, take out the oppression with a circle and rinse them thoroughly in salted hot water. All mold on mushrooms and containers must be removed.
After that, crush the mushrooms again and leave to be stored.