Hot way

1 can 0.7 l 1 hour + 10 days salting

1. Two days before the salting procedure, the mushrooms should be poured with cold water, which should be drained every 4-5 hours and pour a new one.
2. Mushrooms of different sizes are cut in such a way that pieces of about the same size are obtained. Then they are placed in a container for cooking, pour water and put on the stove. As soon as the water boils, it is drained, and the contents are washed under the tap.
3. The washed mushrooms are again placed in a pan, which is filled with a liter of water, salted and boiled, after the contents boil, 1/3 hours.
4. In a jar put chopped garlic, if there is, you can add blackcurrant leaves. Then, using a slotted spoon or a special spoon, all the mushrooms are taken out of the pan and transferred to a jar. If there are a lot of them, the contents of the can can be slightly condensed, then pour the marinade to the neck and tighten with boiled metal lids.
5. After cooling the jars to put in a cold place, the snack itself will be ready after 10 days.

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Hot way

Cold way

1 can with a capacity of 1 l1 hour

1. Loosely sort, clean, wash, remove legs, cut into pieces. Pour water and change it every 5-6 hours. So that the mushrooms do not float, press them with an enameled lid. Keep in water for two days.
2. Grind all spices, grind with salt. Drain mushrooms, rinse under the tap. Pour a little mixture of salt with spices into a glass jar, place a layer of mushrooms on top, tamping them lightly. Then - a layer of salt and again mushrooms. So fill the jar.
3. Place the container full of mushrooms in the refrigerator for 5-6 weeks, periodically removing it and ramming the contents. This should be done carefully so as not to crush the mushrooms, but only to help them salt well. After about 40 days, you can try the snack, if it turns out that it is not salted enough, let it stand for a few more days.

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Cold way

In a pan under oppression

pan 5 l 1 hour + 4-6 weeks salting

1. Loosely sort, wash, clean, pour water for 2-3 hours. Then rinse them several times under the tap.
2. Pour salt into the pan, then the leaves of trees and shrubs, roots and seed dill.
3. In mushrooms, cut off the legs, about 1/2 cm below the cap. Place the trimmed hats in the pan so that the rest of the legs is pointing up. Mushrooms should be located quite tightly, the thickness of one layer is 7–9 cm, after which salt and spices should be added.
4. When the pan is full, lay out a layer of leaves of berry bushes, trees and horseradish. An enameled lid is laid on the top layer of leaves, with a diameter slightly smaller than the pan. The lid is placed in the container with the handle down, so that it is more convenient to place the load on a flat surface located on top. As a cargo, it is easiest to use a jar filled with water. The load should not be too heavy, the weight is necessary only in order to remove excess air and press down the lid by immersing the entire contents of the pan in brine.
5. After about two days, the mushrooms will start the juice, which, thanks to salt and spices, will become a fragrant pickle. When the brine rises above the lid, the pan should be moved to a room with an air temperature of +5 ... + 9 ° C.
6. Depending on the temperature and quality of the mushrooms, they will salt out after 6-8 weeks. Ready snack should be kept at t ° 0 ... + 4 ° С. For these purposes, a refrigerator or a cellar is suitable. During storage, the contents of the pan should be completely covered with brine. If, for some reason, the brine is small, a salt solution in boiled water (10%) should be added to it.

In a barrel

depends on barrel capacity 1 hour + 5-6 weeks of salting

1. Sort out mushrooms, rinse, cut legs. Pour water for a day, changing it every 4–5 hours. After the specified time, drain the water, rinse the mushrooms under the tap.
2. Line the bottom of the barrel with a layer of leaves, garlic, pour salt on top. Next, lay out a layer of mushrooms (5-7 cm), sprinkle with salt, lay greens. Repeat the operation until the barrel is full.
3. The layer of breasts should not exceed 7 cm. Try to distribute the salt in such a way that it is enough for even distribution on all layers of mushrooms. If the salt remains at the end - it does not matter, pour it on the top layer of mushrooms.
4. Cover the contents of the barrel with greens, and then with a round board with a load.
5. After a couple of days, the mushrooms will start the juice, and the wooden circle will slowly settle, crushing them. When this process begins, mushrooms sprinkled with salt can be added to the barrel until the container is full.
6. After 5-6 weeks, you can enjoy salty, crispy buns.

Black salting

3 cans of 0.7 l 1 hour 20 minutes

1. Soaked, peeled and washed mushrooms soak in water for a couple of hours.
2. After the specified time, transfer the mushrooms into a container of the appropriate volume, fill with water so that they are covered on top by 5–7 cm. After boiling add half the salt to the mass and cook for about 20 minutes, periodically removing the foam.
3. While the mushrooms are boiling, put another pan on the stove to prepare the brine. Pour 3 liters of water and all the prepared spices into it, except dill and salt. After boiling pour the second half of the salt, make the fire minimal, sufficient only for boiling low intensity and cook for another 5 minutes. Before removing the brine from the stove, introduce dill into it.
4. Drain the brine through cheesecloth into a separate container. What remains on the fabric, put in a container for salting (ceramic makitra, enameled pan, etc.).
5. With the help of a colander, completely drain the water with the colander, put the mushrooms themselves on top of the spices on the bottom of the container. Pour the contents with hot brine so that it completely covers the mushrooms.
6. Cover the loafs with a circle of suitable diameter (pan cover, round board, inverted plate, etc.), press down with a load to remove excess air and prevent the contents from floating up. For the load, a two-liter glass bottle is suitable, in which you need to pour just enough water to slightly compress the contents, but not crush it.
7. Place the container in a cool place for three days, and then put them in banks. Put spices from the brine on the bottom of each jar, distributing them equally, on top it is enough to spread the breasts and pour brine 3 mm below the edge of the neck of the jar. Pour a tablespoon of oil from above, close with nylon or metal covers to tighten.
8. Banks to remove in the cold. You can taste the salty breasts after 4-5 weeks.

The way mushrooms are crispy

3 cans of 0.7 l2 hours

1. Wash the mushrooms well, clean them from the ground, branches, remove the legs, pour water for half an hour. After the specified time, drain the water and rinse the mushrooms again under the tap.
2. Put the mushrooms in a cooking bowl, pour water (about 3 l) there, add spices and herbs, salt and put on the stove. It is not necessary to salt strongly (just 2-3 tbsp. L. Salt is enough), since this is only preliminary heat treatment. The main salting will occur in banks.
3. While the breasts are boiling, you can wash and sterilize glass containers and lids. After boiling the brine, reduce the heat so that the contents of the pan boil a little, cook for 1/3 hour, then drain the water from the mushrooms.
4. Dill seeds and shrub leaves for one can are put in a colander. Dip in boiling brine with mushrooms for 1 minute (sterilize) so that all contents remain in a colander, then pour all the greens into a clean sterile jar. Repeat the procedure separately for each jar.
5. On leaves and spices, place layers of breasts, trimmed legs. The denser you fill the jar, the better the ready-made milk crunches will crunch. Pour the glass containers tightly packed to the top with aromatic brine.
6. Close containers with mushrooms with plastic or metal lids for carving. After the jars have cooled, put them in the cold. After 4-5 weeks, you can please your friends with a delicious snack.

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The way mushrooms are crispy