The value of the products of the mushroom kingdom lies in the rarely balanced composition of the natural components of food: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, salting and drying were the main fast and inexpensive methods of harvesting mushrooms for long-term storage. They have not lost their popularity until today.
Not only tasty, but also healthy
A significant part of the list of mushroom contents is water, since here it is 90%. That is why mushrooms are easily digested, have a low calorie content and meet the standards of use in nutrition. In terms of their composition, mushrooms approach fruits in terms of the amount of minerals, meat dishes - in protein content, and vegetables - in the presence of carbohydrates. 
Find out what white mushrooms, mushrooms, mushrooms, champignons, boletus, toadstools, shiitake, reishi, cheeses, tinder, chaga are useful for.The porous structure of fungi allows you to digest them for a long time and at the same time not feel hunger. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, among which lecithin, glycerides of fatty acids, palmic, stearic, butyric acids take a special place.
B vitamins (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help to improve the appearance of hair, nails, skin and blood vessels of the body.
Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the work processes of the heart and blood vessels, stimulate the metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, strengthen the heart muscle.
Important components of fungi are beta glucans, the presence of which enhances the immune system, they are very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.
Did you know? The wild-growing edible fungus Sulfur-yellow Cane (Laetiporus sulphureus) has an incredible taste, reminiscent of fried chicken.
Salting mushrooms only enhances the beneficial properties of the components of the mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with the gastric juice.In addition, salted mushrooms relieve unnecessary love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, I want more and more. In some cases, this behavior is due to a lack of zinc in the blood.
The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural less expensive mushroom alternative with regular use in food normalizes the balance of zinc in the blood and contributes to weight loss in the end.
Learn how to distinguish morels, chanterelles, poplar trees, truffles, boletus mushrooms, aspen mushrooms, aspen mushrooms, white podgruzdki, boletus, boletus mushrooms, ceps, boletus mushrooms, boletus mushrooms.
Kitchen appliances and utensils
Let us give an interesting method of salting mushrooms, which has the following advantages: the absence of bitterness, the possibility of eating in just a couple of weeks, the mushroom material does not shrink. 
From kitchen utensils will need:
- cutting board;
- knife;
- three-liter jars;
- pans for 4-5 liters of water;
- nylon covers.
Ingredient list
Ingredients are indicated on a three-liter jar. Must have:
- salt (set the exact amount over time);
- several sheets of horseradish;
- head of garlic;
- Pepper black and fragrant to taste;
- fresh or dried 5-6 pieces of dill umbrellas;
- sunflower oil.
Features of the selection and preparation of mushrooms
A feature of the recipe is the removal of mushroom bitterness by boiling in water for 3-5 minutes. To do this, we find the found mushrooms (we throw out wormy and old ones), clean the garbage with a brush or a nylon cloth, cut into convenient pieces, wash well. 
Put 4 mushrooms and a tablespoon of salt in a 4-liter pot and 4 tablespoons of a 4-liter pot with a slide into a 5-liter pans in boiled water.
Boil for 3-5 minutes. Then drain the water, wash the mushroom mixture and let it drain for about 20 minutes. Mushrooms ready for salting. 
Did you know? In the XYII-XIX centuries, salted milk mushrooms and mushrooms became a delicacy product of export to European countries. The popularity of mushrooms was so great that the name of the mushrooms stuck in the languages of many states. So, the Germans call them Reizker, and the Hungarians - Rizike.
Step-by-step recipe with photo
- At the bottom of the jar we put a sheet of fresh horseradish and a sheet from an old jar of already fermented mushrooms. If you do for the first time, then you can do only fresh leaves of horseradish.
- Add half a serving of garlic, fennel, allspice and black pepper. Sprinkle two pinches of salt on top.
- Mushrooms are laid in layers of 3-4 cm. Each layer is also salted with two pinches of salt (or at your discretion).
- After reaching the middle of the can, on top of the mushrooms, lay out the remaining garlic, dill corns, allspice and black pepper. We crib.
- We continue to alternate the mushroom layers, periodically condensing them. It should be borne in mind that in the upper layers of the can of mushrooms is less, which means that less salt is needed. About one pinch.
- To the top edge of the jar, leave 3-4 cm free so that the brine does not spill out due to the rising mushrooms.
- The last salted layer of mushrooms covered with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will not allow the mushrooms to rise.
- Top we pour sunflower oil at its discretion to close the access of oxygen to the process of ripening. Otherwise, the quality of salted delicacies will significantly deteriorate.
- Close the capron cover and ship to a cool place for two weeks. This is a refrigerator or cellar.
If you doubt the right amount of salt, then after two days you should try the mushrooms to taste, because by this time the salt was already distributed evenly over the can. If necessary, salt can be added on top.
Learn how to pickle, dry, freeze mushrooms.
How and where to store the workpiece
The process of salting the mushroom mass is normal in barrels, in enamelled buckets, and in glass containers. The main thing - to keep clean dishes and used products. Scald with pre-scald boiling water or sterilize.
Dry cool place is the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of + 5 ... + 6 ° C, in the refrigerator.
But salted mushrooms stored in tubs, buckets, it is better to put in the cellar. Someone manages to keep pickles on the balcony in the winter season.
To protect the salty gifts of the forest from freezing, they are placed in a specially prepared insulated container. Old warm clothes, blankets, wooden sawdust serve as insulation. The main condition for the quality storage of the product will be to maintain a constant temperature:
- temperature below 3 degrees makes mushrooms soft, falling apart, tasteless;
- high temperature leads to souring.
Once a week, rerun or shake the mushroom mass. If there is a shortage of brine, add the cooled boiled water. Appear mold must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new pickle. The storage period under all conditions is limited to six months.Important! Wooden tubs and kegs are the most suitable for pickling, except for products made from aspen. Cookware made of clay and galvanized sheet is absolutely not suitable for the salting process.
What mushrooms are best suited for salting
All types of edible forest products are subject to the pickling process. But in taste, lamellar mushrooms with a characteristic bitter taste and an unusual flavor have superiority. These include:
- mushrooms, milk mushrooms (high quality salting);
- podgruzdi, butterflies, volnushki, russules (you can salt the total mass);
- honey and chanterelles.
Noble mushrooms and milk mushrooms are certainly salted separately from the rest of the mushroom kingdom.
Is it possible to eat pickled mushrooms
Consider the important issue of the use of mushroom pickles by various categories of people.
Pregnant
Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes a long time, which is an additional burden on the digestive system, liver, and kidneys. In addition, representatives of the mushroom kingdom are able to accumulate heavy metals, toxins from the surrounding space. Do not forget about the risk of poisoning and the threat of botulism.
Important! Doctors strictly forbid future mothers to eat mushrooms.Salted mushroom products are a hazardous area.
Nursing
Salted and pickled mushrooms when breastfeeding is not recommended.
For children
Children under six years old should not try any mushroom dishes. Even well-known mushroom products can upset the balance of a child’s health. 
Losing weight
British nutritionists developed a special mushroom diet, its essence is to replace meat with mushrooms, and mushrooms are used only fresh. White and champignons are suitable.
A diet based on salted mushrooms also takes place. Monodiet implies in the diet only salted forest products with a small amount of vegetables. Before eating the mushroom mass should be washed, fill with oil and herbs. Eat only such a salad.
To prepare a diet breakfast, you need to grind the mushroom mass, combine with low-fat cottage cheese and greens. You can add a small amount of salt. An excellent dietary dish is a soup based on mushrooms, vegetables, and greens.
Add that adults are not recommended mushroom dishes for severe diseases of the digestive tract (gastritis, pancreatitis, ulcers), acute disruptions in the liver, frequent disorders of the chair.
When collecting and cleaning mushrooms, special attention should be paid to the distinctive features of false mushrooms, pigs, inedible mushrooms, pale toadstools, satanic mushrooms.
Do not get carried away with the forest gifts of a tired old look, because they contain more heavy metals than useful components.
Being a valuable food product, salted mushrooms are tasty, low-calorie, nutritious and easy to prepare. In the diet can not do without a tasty salty mushroom. But do not forget about the precautions for their use to children, pregnant and lactating.
