A how long need to boil mushrooms in hot salting?

 As lots of cookers are enough any washed mushrooms put in boiling water for 8 minutes, removing foam, after put in cold water, squeeze, salt. And by other recipes mushrooms cooking 20 min, since a boiling time calculating and this is for boletus, birch mushrooms, aspen are 7 min. By Belorussian are 8 min cooking are not just boletus, but flywheels, honey agaric, goats, but boletus and aspen mushrooms cooking ten min, chanterelles and values 20 min.

For marinading.

And before these mushrooms are boiling, and put in marinade as raw, or cook in marinade filling, before to salt or blanching. And here are all these methods.

1. of ten kg washed mushrooms adding 2 l. of water, add 400 gr of salt, boil, removing foam, and when foam stopping displaying add 2 gr of pink, bay leaf, fragrant peas pepper, dill,   petroselinum, two tea.sp. of sugar, and when all mushrooms are settling on bottom, and marinade will be a transparent thus add 80 perc.    vinegar essence.

2. Washed raw mushrooms put in cold marinade, as table vinegar on a half diluted a water and ten min to boil. Before ten min till cooking ending add salt by taste, sugar pinch, celery or petroselinum, pink, fragrant pepper.  And if you want that mushrooms staying light, add a pinch for lemon acid.

3. Cook marinade of three l. water, 20 gr vinegar essence as 80 percent, 175 gr of salt, and mushrooms cook in marinade in this for 15 min, put on sieve and put in dish, cool. Add marinade filling of 2 l. water add 30 gr vinegar essence, 5 pinks, ten bay leafs, 20 peas of fragrant pepper. 

4. Cook mushrooms with salt, add in jars, and add filling of 300 gr filling are one kg of mushrooms. And for a filling on one l. of water use 25 gr of sugar, salt same, 5 bay leafs, ten peas of pepper, garlic pinch, cinnamon, 5 pinks, badian. After cooking in filling adding 25 gr of vinegar essence on every l.

5. And birch mushrooms, aspen to blanch for 5 min, add on sieve, wash cold water for 8 min cook in marinade filling of 2 l. of water are 30 gr of vinegar essence, 400 gr for salt, ten bay leafs, 20 peas of fragrant pepper.

6. milk cap and milk mushrooms to blanch are 3 min, wash in cold water, put in pot, sprinkle with spices by taste and salt  of 500 gr for 10 kg mushrooms, when mushrooms gives a brine,eash theirs and add in marinade filling,like in third method. And all marinades and marinade filing cooking in enamel dish, and marinade mushrooms keeping in cold, and in room they are spoiling in 15 days, and these are happening in mushrooms at pots, enamel dish, and glass of jars.  And we are attending for you,that jars with salted or marinade mushrooms are not closing tightly with metallic lids ,that leading till meal s poisoning!