Fans of "quiet hunting" often face a situation where they can feed all relatives, neighbors and acquaintances with the collected mushrooms, and a few more buckets will remain. In such cases, it is good to salt the mushrooms: they are stored well, and tasty - you will eat your mind. Only not everyone knows how to salt mushrooms correctly. But it's not at all difficult.
Prelude
First, the mushrooms are sorted out and the “sheep from the goats” are separated. In fact, all mushrooms are suitable for salting, except for poisonous ones. Perfectionists prefer to salt the mushrooms, sorting them out beforehand by type: mushrooms to mushrooms, mushrooms to mushrooms, milk mushrooms to milk mushrooms, and so on. Those who look at things more simply salt the mushrooms mixed. The main thing is that they do not differ sharply in taste from each other. It is generally not customary to salt tubular mushrooms, however, experimental enthusiasts salt both porcini and boletus, and are very pleased with the result. But mostly lamellar mushrooms go into salting: black and white milk mushrooms, mushrooms, russula, volnushki, bitters, valui and other gifts of the forest.
It would be nice to clean the collected mushrooms from dirt. It is best to rinse them under running warm water, thoroughly but quickly. The legs of the mushrooms should be cut off if the mushrooms are large. In general, pick mushrooms of about the same size.
Some types of mushrooms contain bitterness, so they will have to be soaked before salting, that is, hold them in cold water for several days. For example, volnushki and bitters are soaked for three days, milk mushrooms - up to five days, if they are very large, it is enough to keep the loads in water for two days. Water, of course, must be periodically changed to fresh.
Salting mushrooms in dry and cold ways
The most convenient mushrooms for salting are mushrooms. They do not even need to be washed - wiping with a napkin is quite enough. Some people don’t see the point in salting mushrooms, but they just eat them raw. But if you are going to salt mushrooms, then prepare a container of the appropriate size, salt and dill, or rather, its seeds. Salt will need somewhere a tablespoon per kilogram of mushrooms. Salted mushrooms in a dry way.
The mushrooms are folded in layers in a container (pot or bucket) with their caps down, sprinkling with dill seeds and salt each layer of mushrooms. A plate is placed on top, and oppression is placed on it. The role of oppression can be performed by a can or a jar of water, a heavy (clean!) cobblestone or a family bronze figurine - it doesn't matter. The main thing is that the mushrooms give juice in a couple of hours. You will immediately see this - the liquid will rise above the plate, completely covering the mushrooms. In this form, mushrooms are left at room temperature for a couple of days. As soon as a characteristic sourish aroma appears, the container is cleaned in a dry and cold place. If a large saucepan does not fit in the refrigerator, place the mushrooms in clean, scalded glass jars and close with lids. Just make sure that the brine completely covers the mushrooms, otherwise mold cannot be avoided. When it gets colder, the jars can be taken out to the loggia and stored there all winter. And you can try salted mushrooms already three days after salting.
Other mushrooms - mushrooms, milk mushrooms, volnushki, russula - are salted in a cold way, that is, with soaking. After soaking, the mushrooms are laid out in a container in layers, sprinkled with salt and adding horseradish, oak and currant leaves, allspice, bay leaf. You also need about 40-50 g of salt per kilogram of mushrooms, and put spices to taste. On top of the mushrooms put oppression and make sure that the mushrooms do not protrude from the brine. Over time, the mushrooms will settle, so if you once again went into the forest and brought another batch of mushrooms, feel free to report a new portion to the container. Cold pickled mushrooms will be ready in about a month and a half.
hot salting
For hot pickling, you need to boil the mushrooms in brine. But the brine itself does not require so much - mushrooms will give up excess liquid during the cooking process. For a kilogram of mushrooms, you will need 125 ml of water, two tablespoons of salt (regular, without iodine), bay leaf, a couple of currant leaves, three peppercorns, and cloves. They begin to cook the mushrooms by pouring half a glass of water into the pan and putting the mushrooms. Mushrooms should be stirred, and the resulting foam should be removed in time. Spices are added during the cooking process.
Cook mushrooms for a short time - no more than 20 minutes. When the mushrooms are ready, you will immediately notice that they will sink to the bottom of the pan. Then the mushrooms are taken out with a slotted spoon and placed in a basin or other wide container to cool faster. After the cooled mushrooms are laid out in clean, dry jars and poured with hot brine. The mushrooms will be ready in about 45 days. It is necessary to store jars with salted mushrooms by closing them with plastic lids and rearranging them in a dry and cold place - in a refrigerator or (if any) in a cellar.
Salting mushrooms is a way to stock up on mushroom preparations for the winter and enjoy the wonderful taste of mushrooms on holidays and weekdays. You can salt a variety of mushrooms - first of all, milk mushrooms, mushrooms, chanterelles, as well as honey mushrooms, boletus, boletus, fly mushrooms, butterflies, etc.Salted mushrooms are not only a ready-made tasty snack. Then they can and should be fried, boiled mushroom soups, stewed.
When salting, as well as when, it is necessary to follow certain rules for processing and preparing mushrooms for harvesting.
First of all, mushrooms need to be sorted out and sorted into varieties (it is better to salt separately, with some exceptions). Next, the mushrooms must be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves should be put in a cool place. Then the mushrooms are cut (for lamellar, it is important to cut off the legs). You can salt in different ways - dry salting, hot salting and cold salting.
Salting mushrooms
Mushrooms are salted in two main ways - cold and hot.
Salting milk mushrooms in a cold way involves salting raw mushrooms. Mushrooms must be soaked, periodically changing the water (a couple of hours). White and black pickles can not be soaked - there is no bitterness in them.
Salt is poured on the bottom of the dish, leaves of cherries, currants, horseradish, dill stalks are laid out. Mushrooms are laid in layers with hats down. Every five to ten centimeters, mushrooms are sprinkled with salt and spices, garlic and pepper are also put. Leaves of cherries, currants and dill are laid on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.
From above, the mushrooms are pressed with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of + 5-6. If stored at minus, the taste will deteriorate. If there are few mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.
Salting milk mushrooms in a hot way
The hot method has gained particular popularity. Many types of mushrooms can be salted in a hot way - milk mushrooms, volnushki, mushrooms, some varieties of russula.
So, salting milk mushrooms in a hot way is done like this. In this case, milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, the mushrooms are boiled (no more than half an hour), then they get rid of the liquid, letting the water drain.
Salting milk mushrooms in a hot way also requires less blanching (heat treatment) in time. To get rid of the milky juice, put the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cool.
Mushrooms are put in jars, pots or other containers for salting, sprinkled with salt, herbs, seasonings (dill, tarragon, fragrant onions and (or) garlic, horseradish are added. Celery, cherry, currant and oak leaves can be added if desired. Salted milk mushrooms are stored in a cool place.You can start feasting on them in one to two weeks.
- not such a simple matter. On the festive table, salted mushrooms are especially respected. But you need to be able to cook them. And, before you start pickling mushrooms, it is important to know the main rules for harvesting them. The following recipes will tell you about the main methods of salting mushrooms and their storage.
You can pickle different mushrooms: lamellar (honey mushrooms, milk mushrooms, jaundices, etc.), tubular (boletus, boletus, porcini, mossiness mushrooms), and even champignons. You can do combined salting, but still it is better to sort the mushrooms by type.
On the "Salting mushrooms at home" recipes mushrooms are prepared as follows. Tubular salted immediately, without prior soaking. In lamellar and other mushrooms, you need to cut off the legs and soak them in cold, slightly salted water for quite a long time (from 2 to 5 days). The water for soaking is salted so that the mushrooms do not turn sour. But it still needs to be changed at least twice a day. Mushrooms with an abundance of bitter juice (bitters, flakes, etc.) should be boiled, not soaked.
Before pickling mushrooms, suitable dishes (an enameled or ceramic barrel, a tub, a bucket, etc.) must be poured over with boiling water or evaporated. Glass jars are also used for home salting; but they are suitable for small volumes of mushrooms.
Two main methods of salting are poured: and hot. Each of them will be discussed in more detail below.
Cold salting of mushrooms at home for the winter
Before salting the mushrooms in a cold way, spices and spices are laid in the dishes prepared for salting: bay leaf, black currant leaves, dill umbrellas, garlic, horseradish leaves, cloves, allspice, etc. Mushrooms are placed on the spices, it is advisable to lay them upside down, pouring layers every 5-8 cm with salt. On average, the amount of salt should be approximately 3% of the total mass of mushrooms, or about 40-50 g of salt per 1 kg of mushrooms.
From above, the mushrooms are covered with a clean linen cloth, and then with a lid that fits well into the dishes or with a wooden circle, on which oppression is placed. Instead of oppression, you can use a stone washed and scalded with boiling water. It is impossible to take limestone stones, bricks and metal objects for oppression. Dishes with mushrooms are left to be salted at room temperature.
After 2-3 days, a brine should appear under the surface of the mushrooms. Its excess can be drained and a new portion of mushrooms added to the dishes. These actions are repeated until the mushrooms stop settling and the container is filled to the maximum. After 3-4 days, a brine will appear over the mushrooms; weight should be increased. Salted mushrooms are stored in a cool place, periodically changing the napkin and washing the oppression (at least 1 time in 2 weeks).
Harvesting mushrooms in a cold way can be done in a slightly different way. For the second option, the mushrooms are located on the spices with their hats up, sprinkling them with layers of salt every 5-8 cm and laying the spices again. In this way, mushrooms are laid for pickling until the entire container is filled. After that, boiled cold water is poured there, and the workpiece is covered with a wooden circle entering the dishes, on which oppression is placed. Mushrooms in a few days should be compressed, settled, and a new portion of fresh mushrooms is added to the container, after which it is clogged and placed in a cold place. Once a week, the dishes with salting must be shaken or rocked to evenly distribute the brine in it. Particular attention should be paid to ensure that the container does not flow, and that the mushrooms do not “peep out” from the brine from above or freeze in the cold. Without brine, they will turn black and begin to mold, and from the cold they will become flabby and quickly deteriorate.
Mushrooms occupy a special place in traditional Russian cuisine, because in terms of their nutritional value they can serve as a worthy alternative to meat, fish or seafood. Mushrooms have excellent taste and unique aroma, and due to the high content of vegetable proteins, vitamins and trace elements, they help to make a regular, lean or vegetarian menu more satisfying and varied. In order to have a supply on hand for the whole winter, it is customary to salt, pickle, dry or freeze mushrooms during the harvesting period.
More than 200 species of edible mushrooms grow on the territory of Russia, of which only 57 are allowed for industrial harvesting and are included in the standards for mushroom products. A complete list is given in the sanitary rules SP 2.3.4.009-93 (current edition of 1993), developed by specialists from the Institute of Nutrition of the Russian Academy of Medical Sciences, Moscow State University. M. V. Lomonosov and the State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation. According to nutritional value, mushrooms are divided into 4 categories:
- 1 - 2nd - edible. The usual cooking is enough for them;
- 3 - 4th - mostly conditionally edible. They require preliminary soaking or boiling in several waters to eliminate the caustic or bitter substances contained in their fruiting bodies.
The first category includes only 3 species: white mushroom (Boletus edulis), common camelina (Lactarius deliciosus) and real milk mushroom (Lactarius resimus).
Second group consists mainly of tubular (or spongy) - butter, boletus, boletus, Polish. Of the agaric mushrooms, it includes champignons (ordinary, field, cultivated), milk mushrooms (yellow, aspen) and white podgruzdok.
Numerous russula, volnushki, rows, oyster mushrooms, chanterelles, honey mushrooms, pigs, fly mushrooms and other widespread species are included in categories 3 and 4 as conditionally edible.
With a huge variety of mushrooms, the situation is further complicated by the fact that the same species can be called differently depending on the place of growth. For example, valuy (from the russula family) in some regions is called a goby, plakun, apricot, and in others - pig, cowshed, head over heels, podtopolnik, etc.
If you are not familiar with mushrooms, do not take everything that comes to hand in the forest. Edible varieties are easily confused with inedible or poisonous ones, which can cause serious poisoning. It is dangerous to eat even edible mushrooms when they are overripe, spoiled or softened.
Experienced mushroom pickers usually take only 5-10 species that are well known to them for food and preparations, using each mushroom for a specific purpose.
Preparing mushrooms for salting
Salting is a universal harvesting method suitable for all edible and conditionally edible varieties. At the same time, salting technologies are used almost the same, but the preparatory stage has its own nuances: edible mushrooms are salted for the winter without any pre-treatment (often without the addition of seasonings), and conditionally edible mushrooms must first be soaked or boiled, changing the water several times to remove bitterness and pungent taste.
The harvested crop should not be left unattended for longer than 3-4 hours. Mushrooms must be used immediately for cooking or processing. First of all, they should be sorted by type and cleaned. Many mushroom pickers recommend that you limit yourself to dry cleaning, scraping or cutting off dirt from the legs and removing debris stuck to the hats with a soft brush or sponge. This is especially true for varieties intended for drying. With a large amount of sand, mushrooms have to be soaked briefly in cold water, and then washed and boiled in brine.
For boiling, the brine is prepared at the rate of 1 tbsp. l. salt per 1 liter of water. Mushrooms are dipped in boiling water for 10-15 minutes. When cooking, sand settles to the bottom of the pan, and plant debris (needles, grass, leaves) rises to the surface along with foam. Therefore, the mushrooms are not stirred intensively, but only melted with a spoon, removing the foam. Then they are carefully laid out with a slotted spoon in a colander, in no case falling out of the pan, and washed with running water.
The most popular mushroom pickling recipes
Probably, each family has its own traditions of harvesting - "grandmother's" secrets, inherited to the next generations.
The most common and affordable can be called cold salting methods, which allow you to maximize the beneficial properties of a valuable mushroom product. The technologies are simple, but the cooking process is quite long, based on natural fermentation. Mushrooms are actually cooked in their own juice, gradually salting out and acquiring a piquant sourness, while their flesh remains dense and elastic.
Any mushrooms can be prepared in a cold way, but mushrooms, mushrooms, mushrooms, russula, champignons are considered the right ones for such salting. Ready-made pickles are very tasty, they are served as an independent snack, seasoned with chopped onions and flavored with vegetable oil, or added to various meat and vegetable dishes.
Servings/Volume: 3 l
Ingredients:
- fresh mushrooms - 5 kg;
- rock salt - 200-250 g.
Technology cooking:
- Mushrooms are cleaned of debris and dirt, if necessary, they are washed under running water immediately or after a short soak (no more than 20-30 minutes). Pure mushrooms are sorted by size, large ones are cut into pieces. Some housewives additionally recommend quickly dousing them with boiling water or blanching them in boiling salted water (1 tsp per 1 liter) for 3-5 minutes. Before salting conditionally edible mushrooms, for example, milk mushrooms, russula or volushki, they must be soaked in cold water from 5-6 hours to 2-4 days, changing the water twice a day.
- Pour a handful of salt into the salt container and spread it over the entire bottom. Prepared mushrooms are laid in layers, sprinkling them evenly with salt. For mushrooms, 40 g of salt are taken per 1 kg, for all others - 50 g.
- If desired, spices are added between the layers of mushrooms: pepper (black and allspice), bay leaf, dill, chopped onion, garlic cloves, dry cloves, horseradish leaves, cherries or black currants. Spices give different flavors, so their choice and quantity depend on personal preference.
- After salting, the container is covered with a wooden circle or a flat plate, on which a load is placed. When the mushrooms settle, you can add new ones to them until the container is full.
- The container with mushrooms is placed in a cool, dry place, without access to sunlight. After 5-6 days, the condition of the workpiece is checked. If there is too much brine, it can be drained, put in the refrigerator, and then added back if necessary or used to make sauces. When there is not enough brine, it is recommended to increase the load or add a small amount of boiled water.
Until fully prepared, mushrooms ripen in brine for 1-1.5 months.
Many housewives prefer to salt mushrooms in a hot way. It is also universal, but is better suited for varieties with dense pulp: white, boletus, boletus and value (they are pre-soaked for 2-3 days, regularly changing the water). Hot salting is more laborious, but it allows you to harvest mushrooms immediately in jars that are more convenient to store in the refrigerator.
Servings/Volume: 3-4 l
Ingredients:
- fresh mushrooms - 5 kg;
- rock salt - 10 tbsp. l.;
- bay leaf - 5 pcs.;
- dill (fresh or dried) - 25 g;
- black pepper (peas) - 15 pcs.;
- black pepper sweet peas - 10 pcs.;
- dry cloves - 10-15 pcs.;
- blackcurrant leaf - 10 pcs.
Technology cooking:
- Peeled mushrooms are sorted: for large ones, if they are salted together with small ones, the legs are separated and the caps are cut into several parts, then everything is put in a colander and washed under cold running water.
- Water is poured into an enameled pan and salt is added to it. The brine is prepared at the rate of 0.5 cups of water and 2 tbsp. l. salt per 1 kg of mushrooms. Put the saucepan on the fire and bring to a boil. Mushrooms are placed in portions in the boiling brine, during the cooking process they are gently stirred and the foam is carefully removed with a slotted spoon.
- When the contents boil, pepper, bay leaf and other seasonings are added to the pan. Cooking time for porcini mushrooms, boletus and boletus is 20-25 minutes, for value - 15-20 minutes, 10-15 minutes are enough for volushki and russula. Readiness can be determined by the subsidence of mushrooms to the bottom and the state of the brine, which becomes transparent.
- Cooked mushrooms are placed in a colander or wide bowl, where they cool faster. Then they are laid out in jars, poured with the resulting brine and closed. Banks are placed in a cold place (refrigerator or cellar) and left for 40-45 days until the mushrooms are completely salted.
Those who are fond of forgotten recipes of primordially Russian cuisine and are ready to make some efforts to implement them, it will be interesting to get acquainted with one of the methods from Elena Molokhovets, which combines the technologies of cold and hot salting.
Servings/Volume: 3-4 l
Ingredients:
- fresh mushrooms (boletus mushrooms) - 5 kg;
- rock salt - 250-300 g.
Technology cooking:
- Put fresh peeled mushrooms, collected in autumn, in a pot, salt generously and let them stand for a day, often stirring with your hands.
- After a day, drain the released juice into a saucepan, strain through a sieve or cheesecloth, heat slightly (to a barely warm temperature) and pour mushrooms over it.
- The next day, the juice should be drained again, heated to a warmer state and poured back.
- On the third day, the drained juice must be heated so that it is quite hot, pour over the mushrooms and leave them for three days.
- After three days of salting, the juice is not drained, but put directly with the mushrooms on the fire and brought to a boil.
- When the mushrooms have cooled, they are transferred to a jar, pot or oak tub with their hats up, poured with the same brine, and melted (slightly warm) fat on top. The necks of the jars are tied with a bubble (modern housewives may well use plastic lids).
- In winter, before use, salted mushrooms are soaked for several hours in cold water, and then they are poured several times with clean water and heated on the stove until all the salt comes out.
If you salt mushrooms for the winter in this way, then after soaking they turn out to be very similar to fresh ones and perfectly complement soups, roasts and other dishes with their taste and aroma.
Video
We offer you a few more recipes for salting certain types of mushrooms: black mushrooms, valuev and russula
Pickling and salting are different processes. Read about the principles of marinating mushrooms in this article.
For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!
In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.
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From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). But it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.
Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.
It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.
Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.
Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day that is favorable for planting each type of plant, determine the timing of their maturation and harvest on time.
September is rich in various mushrooms, they grow especially well in oak and birch forests. Experienced mushroom pickers can collect several buckets during this period. What to do with them now? From two or three kilograms, you can cook several dishes, for example, soup, julienne, fry potatoes with mushrooms. Where are the rest to go?
Pickling and salting for the winter will be the right decision. We have already talked about pickling, now we will tell you how to salt them at home.
You can often see how mushroom pickers leave their cars along the roads, and not far from them, city dwellers dart in search of mushrooms. They apparently do not know that such gifts of the forest have absorbed toxins and heavy metals that have accumulated from exhaust gases. Yes, salted mushrooms will eventually contain the entire periodic table.
Thus, you need to remember three basic rules:
- Look for mushrooms at least a kilometer from the roadway. Comfort yourself with the fact that such a walk will have a good effect on your health. After all, you breathe the cleanest air.
- Come to the forest by 5 o'clock in the morning, and not by lunchtime. Harvested in the morning have the best qualities: they are tight, crunchy and store better.
- Do not take huge overgrowths. They are already old and tasteless, in addition, often wormy. Look for tiny russula or a family of small mushrooms.
Preparing mushrooms for salting
There are ways to pickle mushrooms at home. All three types are suitable for storage in jars: hot salting; salting in a cold way; salting is dry.
These methods differ from each other in the duration of preparation. Each mushroom family has its own preferred type of salting. But more on that later. Now we will highlight the issue of sorting and preparing mushrooms for salting.
All the gifts of nature are poured into the bath and filled with water until they are out of sight. This procedure will allow you to clean them from adhering leaves, forest debris. After that, you can immediately start sorting and culling.
Disassemble the mushrooms by type is a must because the cooking time is different for everyone. Plus, some require extra soaking, while others don't need it at all.
Keeping in water for up to 5 days with its change is necessary for such varieties as milk mushrooms, volnushki and podgruzdki. We send mushrooms, whites and russula to a separate container - they do not need to be soaked. Remove the skin from the caps. The legs are cleaned from boletus and boletus so that they become light.
Sorting is also needed so that poisonous ones, which can perfectly disguise themselves, do not get into the ranks of edible ones. As well as checked for wormholes, sometimes even very small ones become unusable.
Hot salted mushrooms
This method is the best suited for salting in jars. Any variety can be hot preserved. This method is distinguished by the speed of preparation, after a month they are ready for tasting. The downside is the lack of crunch and long storage in mushrooms, which distinguishes canning in a cold way.
Prepared mushrooms - washed and soaked - should be weighed before cooking to determine the amount of salt. For every kilogram of mushrooms, two tablespoons will go.
Boiled with water for 30 minutes. Milk mushrooms are boiled for 45 minutes. During cooking, foam forms, it must be removed. Then put in a colander and leave to cool. During this time, we prepare cans, it is better to take five-liter ones, it is convenient to put a load on them.
At the bottom of the sterilized jar, add a layer of spices. They are chosen according to taste. It can be bay leaf, garlic, umbrella dill. After them put a layer of mushrooms, sprinkle with salt, then spices follow again and repeat until the mushrooms run out.
It's all poured with brine, which is obtained by boiling mushrooms and oppression is placed on top so that all the mushrooms are in brine. After that, we put them in the cold for two weeks. Then they are transferred to smaller jars.
Salting mushrooms in a cold way
This method requires a longer aging of the mushrooms before serving. For example, white milk mushrooms will be ready only 1.5 months after salting. But this method allows you to get crispy mushrooms. He does not require heat treatment However, mushrooms must be soaked before salting with frequent changes of water.
The method consists in laying mushrooms in a clean container in layers, interspersed with seasonings, for example, they put allspice and black peppers, bay leaves, cut along the garlic cloves.
Each mushroom layer sprinkled with salt. For a kilogram of it you need to take two tablespoons. Of course, mushrooms must be weighed before salting.
Then come spices, on which they put a load, it is needed to create juice. In this case, you should observe the release of juice, if it is small, then oppression should be increased. Mushrooms put in the cold for 1.5 months, if space permits, they can be reported.
Salting mushrooms: dry method
This method is very simple and fast, however, not all mushrooms are suitable for it. Those that do not soak are selected. This method is called so because the mushrooms are not even washed. Usually this method suitable for cheesecakes, you need to remove the peel from the hats with a knife, clean it up a little and you can salt it.
For this method, all of the listed seasonings are suitable. Mushrooms are also laid out in layers in a jar or wide dish, which scalded with boiling water for disinfection. Each row is sprinkled with salt.
This method requires more salt. 3-4 tablespoons are taken per kilogram. A load is placed on top to extract the juice from the mushrooms. After two weeks, dry-salted russula or mushrooms can be tasted. These varieties of mushrooms can be placed under oppression as they become available.
Recipe for pickling mushrooms with garlic for the winter
This recipe is good for small butterflies. They are especially good on a festive table with garlic. Based on this recipe for salting, you should stock up:
For salting at home Wash the mushrooms first then soak if needed. Remove excess water and let it drain in a colander. The jar is sterilized and dried.
Greens need to be rinsed, garlic cut lengthwise into slices. First lay out a layer of greens, dill umbrella, horseradish leaves, currant leaves. Then the mushrooms are placed with their caps up, then salt is poured in, dill and chopped garlic plates are used.
Jar filled in layers mushrooms and spices. A load is placed on top and the jar is sent to the cold for half a month. Then the mushrooms are laid out in small jars, poured with vegetable oil on top and closed with nylon lids.
Salting porcini mushrooms at home
This will require:
To salt porcini mushrooms for the winter at home in a hot way, first clean, wash if large, then cut into pieces. Chop the garlic into slices.
Dilute salt in a saucepan and put white cook for 15 minutes, during this time we remove the foam. Then add spices and leave to cook for another seven minutes.
At the bottom of a sterilized jar we put dill and a little cloves of garlic. Then add the whites, each layer of which is sprinkled with garlic. Thereafter pour brine into jar and roll up. Mushrooms will be ready in two weeks.
Salting recipe for winter mushrooms
This will require the following ingredients:
Milk mushrooms first sort, clean, wash. Soak for three days before salting, change the water to clean in the morning and evening. After this time, the finished milk mushrooms are placed in a container with hats down, pouring layers of salt and spices.
We put a heavy load on top and refrigerate for 30 days. After this time, we take out the salting and transfer it to sterilized small jars, while the bottom of each is covered with a small amount of salt.
Then the mushrooms are shifted and filled with brine, pour vegetable oil on top or sprinkle with salt. After that, the jars are closed with lids and put in the cold.
For this recipe we need: mushrooms - 1 kilogram; salt - three tablespoons; garlic - 5 cloves.
From mushrooms cut off the legs, only caps are salted. They are well washed and poured with boiling water. Close the lid and let stand for three minutes. Drain the water through a colander and let it drain properly.
Next, salt and add the garlic cut into slices. Thoroughly mix mushrooms and leave for 30 minutes. We prepare half-liter jars, sterilize them. We put the mushrooms in them tightly, sprinkle with salt and close the lids. Storage takes place in cold conditions.
The subtleties of salting mushrooms at home
It is believed that the most delicious salted mushrooms are lamellar, such as milk mushrooms, volnushki, russula, mushrooms, etc. The ideal ratio of mushrooms and salt in a dry salting method is 40 grams of salt per 1 kg.
In the hot and cold salting method, the best ratio of salt is: approximately 4% by weight of mushrooms. When salting mushrooms in a cold way in hot weather, they are pre-blanched. That is, the soaked gifts of nature in a colander are dipped in boiling water for 4 minutes, after which they are immediately washed in cold water, cooled and salted.
Preliminary blanching eliminates the risk of souring mushrooms; in 7-10 days they will be ready. With the hot method of salting them for the winter boiled in several stages. The water is drained each time and poured clean, so they will not be bitter and will not darken.
Tara is chosen glass or enamel with a wide neck for easy loading. The ideal option would be barrels or tubs made of deciduous trees, as well as spruces.
After salting soak wooden containers in cold water for 15 days, with the water changed every three days. After that, the containers are steamed with the addition of soda ash, which is taken at the rate of 50 grams per 10 liters of water, or juniper.
Salted mushrooms are stored in winter at a temperature from 0 to +4 degrees. Thus, pickling mushrooms is an excellent way to prepare gifts of nature for the winter along with pickling. Healthy and tasty will decorate any table.