Salted mushrooms. Carefully clean the mushrooms and wash under cold running water. Large mushrooms cut into medium pieces. Spread the mushrooms in a bowl and fill with cold water for 5-6 hours, went to the bitterness. Then boil the mushrooms in salted water (2 tsp salt to 1 liter of water) 20 minutes, after wash under running water. The water does not pour.
Garlic and horseradish root peeled and finely chop. Mushrooms should be laid in containers with their tops down in several layers. Each layer sprinkle with salt, put currant leaves, garlic and horseradish, fennel seeds and pepper. Covered with gauze and place the load if the pickle is a little add water in which the cooked mushrooms. Leave the mushrooms to brining for 2-3 days. Then put the mushrooms into sterilized jars, top with pressed currant leaf. Banks close kapron lids and store in the refrigerator or cellar.
Mushrooms — 1 kg, salt (not iodized) — 4-5 tbsp garlic — 5-6 cloves, fennel seeds — 5 tbsp. horseradish root — 1 PC., black pepper — 6 peas, leaves of currant.
Salted chanterelles. For starters, chanterelles need to be cleaned from all impurities and thoroughly washed in cold water, and this should be done gently, taking care not to damage the mushrooms. Then boil the mushrooms in salted water for 15 minutes, recline on a sieve and wait until you drain all the liquid and mushrooms to cool.
After you pour on the bottom of a glass or enamel container of salt layer and stacked layers of mushrooms hats down, sprinkling each layer with coarse salt. When the capacity is filled with mushrooms, cover it with a cloth, put on top of the wooden circle or dish and put on the easy yoke (for example, you can use a bottle filled with water).
Leave the mushrooms for 3 days until they give juice. Then you can add mushrooms and continue to repeat this action as long as the shrinkage is finished completely. Then the chanterelles need to be put in cold room for storage (it is necessary to ensure that the mushrooms were completely covered by the brine). Chanterelles will be ready in 1.5 months.
1 kg of freshly picked chanterelle mushrooms: 50 g coarse salt (and salt to boiling at the rate of 10 g of salt per 1 liter of water).
Mushroom cuts. Mushrooms clean of dirt, wash carefully and soak in water for three days (water changed several times). Then boil for 15-20 min and rinse with running cold water. Give water to drain, sprinkle the mushrooms with salt. Lay the mushrooms in a pan by sandwiching slices of horseradish, oak leaves, cloves and garlic cloves. To survive under the yoke of the month, to reduce it, and after 10 days arrange the mushrooms on the banks, pour on top of butter and cover. Store in the cold.
3 kg autumn mushrooms (volnushki, mushrooms, etc): 3 tbsp. coarse salt, horseradish, oak leaves, buds cloves, garlic, vegetable oil.
Mushrooms "Assorted". Mushrooms clean of dirt, cut roots. Volnushki, mushrooms and russulas have to soak in cold water for about 6 hours, and the mushrooms just wash. On the bottom of the prepared jars, pour a layer of salt and put in mushrooms, sprinkling with salt. On top put oppression. When the mushrooms will settle, add another to the banks filled to the brim.
Leave for 5 days at room temperature. Then check the appeared of the brine, if not enough to increase weight. After 15 days the mushrooms are ready, and they should be transferred to storage in a cold place.
1 kg of mushrooms — 40 g salt (4 tsp).
Mushrooms salty with a crunch. Once the mushrooms were cleaned and soaked for at least 1 h, boil in salted water with spices for 20-30 min. drain the Broth, rinse the mushrooms in cold water, drain in a colander and let dry. Then add in a container of spices and salt (based on 1.5-2 tbsp of salt per 1 kg of boiled mushrooms) and cover with a cloth, with a circle and cargo.
Mushrooms you can eat within 3-5 days. Mushrooms are salted, you now need to save them. Mushrooms can be stored in a tub or pot in the cellar or the refrigerator, because mushrooms should always be brined. But you can lay them on the banks, and pour on top of vegetable oil, close the plastic lid and store in the cold. This number will be 5 cans of 0.8 L. the Oil does not allow the brine to ferment or get moldy, but if the mushrooms are too salty can be rinsed with cold water.
1 kg of mushrooms: 2 tbsp. salt (60 g), 1 Bay leaf, 2 black currant leaves, 3 black peppercorns, 3 buds of clove, 100 ml vegetable oil (0.5 cups).
Aspen salty "beef mushrooms".Mushrooms soak in cold water and then thoroughly cleaned to remove film from hats, trim the feet. Pour salted water and boil 20 min. pop-up the foam to be remove with a slotted spoon. When all the mushrooms will sink to the bottom, drain the water, dry the mushrooms.
Put in a glass or enamel bowl, sprinkling them with salt and evenly adding pepper and Bay leaf. Pour boiling water so that the brine completely covers the mushrooms. Cover with a plate, but better — a wooden circle, from top to put the goods.
Mushrooms will be ready in a month and a half. Only need to periodically make sure that they were always completely covered with brine, and, if necessary, to pour boiled water.
Aspen mushrooms — 1 kg salt — 80 g, Bay leaf — 3-4 PCs. black pepper sweet peas -1 tbsp