Recipes for salted and pickled mushrooms

Ginger, this is probably the only mushroom that worms really like. Well, it is very difficult to find many of them and good ones. It is rare when you can get to a mass gathering and, moreover, good mushrooms. In our forests, mushrooms grow mainly on the sides of forest roads near spruce forests.

In our area there is no mass growth of mushrooms. Therefore, during the mushroom season I try to prepare at least a few jars for the winter. Usually, no more than 0.5 -1 liter is obtained from one collection.
Ryzhiki can be cooked in many ways - salted, marinated, fried and even eaten raw. Although I don’t dare to eat mushrooms raw, I like pickling.
I make preparations of mushrooms in two ways - I marinate and preserve in salt water.
I usually serve such mushrooms to the festive table. I don’t know why, but the male half loves salted mushrooms very much. It can be seen that they go better with vodka than with boiled potatoes.
Recipe for salted mushrooms: Very simple.
I thoroughly wash the mushrooms in water (several times), put them in a saucepan, add salt and cook for 30 minutes. Be sure to remove all the foam. I put the boiled mushrooms in jars and roll them up.
Salted mushrooms can be served with any seasonings, seasoned with sunflower or olive oil, after draining the salt water
Recipe for pickled mushrooms. Will have to make an effort.

• I boil fresh mushrooms in salt water, it is advisable not to cut them, then they look very nice in the table setting.
• While the mushrooms are cooking, prepare the marinade in another saucepan.
• I put dill greens, slices of garlic, bay leaf and allspice in the marinade.
• I make salt and sugar in the marinade to your liking. The brine should be with a predominance of sugar. The calculation is approximate: for 1 liter of water, 1 teaspoon of salt and 2 teaspoons of sugar.
• I bring the marinade to a boil, add a tablespoon of 9% vinegar and test for sourness. It is also to your liking.
• Then I take out already cooked mushrooms from the first pan. Immediately transfer from boiling water to boiling marinade.
• Cook for ten minutes
• I put it in sterilized jars and close it. I store in a cold place.
  I serve it on the table, seasoned with olive or sunflower oil.
  Both recipes are good, take your pick.