Selected for salting agaric mushrooms peel and immediately place in a container in which they will be soaked (large mushrooms immediately cut into pieces).
Before soaking, some require additional cleaning, how to do this is said above.
Salted mushrooms. Recipes
Salting mushrooms in a cold way. Recipe.
For 10 kg of a mixture of mushrooms: boletus, butter, russula, bitters, etc. - take 500 g of coarse salt, a horseradish leaf, dill stalks with inflorescences (or mature dill seeds), garlic, blackcurrant and cherry leaves, Bay leaf, peppercorns, optional. Preparation: prepared mushrooms before salting must be soaked in cold water for 2-3 days, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.
In a clean, scalded enamelware(a tank, a bucket, a glass jar) put a layer of spicy greens, a horseradish leaf, blackcurrant and cherry leaves, dill with inflorescences, you can replace it with ripe seeds, garlic cloves, and on them - a layer of mushrooms 6-7 cm thick and sprinkle with salt. Optionally, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. The top layer should end with greenery. If the container is not completely filled, then in the future you can add mushrooms prepared for salting.
A clean cloth is superimposed on top of the greenery, a circle is placed on it, and oppression is placed on the circle.
Instead of a wooden mug, you can put a plate of the appropriate size. If the mushrooms are salted in a bucket, faience plates can be changed, since its diameter decreases as the mushrooms are consumed.
Oppression can serve as a smooth cobblestone of granite.
Attention! In no case should you use a load of cast iron, lime or dolomite stone, brick. These materials, partially dissolved in brine, can cause poisoning.
The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, mushrooms will settle in 1-2 days and give juice.
If mold appears on the surface of the brine that appears above the circle, you need to remove both the fabric and the circle, rinse them and put them back under pressure.
Mushrooms salted in this way will be ready for consumption 30-40 days after salting.
This method is one of better ways salting mushrooms, allowing the mushrooms to retain their texture, retain their flavor.
Store in a cool place, but...
Attention! Under no circumstances should they be allowed to freeze. Optimum temperature storage of salted mushrooms from 0 to 10 °C.
Pickled boiled mushrooms
Recipe
Per 1 kg boiled mushrooms you will need 45-60 g of coarse salt, garlic, dill stalks with inflorescences, onions, horseradish, tarragon at your discretion.
Cooking
In this way, mushrooms containing bitterness or toxic substances (conditionally edible mushrooms) are salted: violins, pepper mushrooms, bitters, valui, cobwebs, champignons and some types of russula.
Mushrooms prepared for salting are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and thrown back on a sieve or sieve, the water is allowed to drain.
Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stalks can be used as seasoning.
Mushrooms salted in this way can be eaten 6-8 days after salting.
Boletus mushrooms are also salted in the same way: porcini, boletus, boletus, mossiness mushrooms, polish mushroom, goats, duboviks, boletus. They are boiled for 10-15 minutes and salted in the same way as above. The water in which porcini mushrooms, aspen mushrooms, and birch mushrooms were boiled should not be poured out, but after boiling it in half, cool it, bottle it, cork it tightly and use it as a broth for soups and sauces.
Salted blanched mushrooms
Recipe
Per 1 kg fresh mushrooms taken 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries.
Cooking
Mushrooms, podgrudki, volnushki, serushki, bittersweet, russula and some other mushrooms can be salted after blanching.
To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then cool quickly, washing cold water, put in a container and salted. Seasoning is put according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.
Salted chopped mushrooms (in Baltic style)
Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.
Cooking
A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.
Dry the cooled mushrooms on a sieve, and then finely chop in sections in a trough and sprinkle with a mixture of salt, pepper and chopped onion. Put pepper to taste. Mix the mushrooms thoroughly and place in a container for pickling, as tightly as possible. From above, as usual, cover with a clean cloth, a wooden circle and put oppression.
Such a recipe was common in the farms of the Baltic peoples.
Salting autumn mushrooms
Recipe
For 10 kg of mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but put it on the bottom, as the horseradish "interrupts" the garlic), 2-3 handfuls of herbal currant leaves, 2-3 large heads of garlic.
Cooking
Mushrooms are not sorted by size. Trim the legs of small mushrooms, separate the large ones. Rinse the hats together with the separated legs and dip them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then put them in a colander and cool.
Put the spices on the bottom of the prepared dishes, put the cooled mushrooms and spicy greens on them in layers, sprinkling them with salt. The rest of the steps are as usual: a clean cloth, a wooden circle and oppression. Put the container with mushrooms in a cool place.
Salted mushrooms
Recipe For 10 kg of mushrooms, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.
Cooking
The easiest way to pickle mushrooms: put the peeled mushrooms in a bowl with their hats up, sprinkle with a mixture of salt and ground pepper and chopped onion. Put a napkin, circle and oppression, as usual.
Spicy salted mushrooms
Recipe
For 10 kg of prepared mushrooms, take 400 g of salt, 200 g of currant leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground herna pepper.
Cooking
Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then put in a bowl, on the bottom of which you first place blackcurrant leaves and bay leaf.
Lay the mushrooms with caps up, sprinkle with salt and ground black pepper.
When the container is full, again lay a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, lay a circle and put oppression.
Honey mushrooms autumn salted
Recipe
For 10 kg of prepared mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.
Cooking
Sort mushrooms by size. Separate the legs from the caps and cut into 1-2 cm noodles, mixing it with the caps. Wash the mushrooms and dip in salted boiling water for 15-20 minutes, then put in a colander and cool.
In the prepared container, put spices on the bottom - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a layer of 5 cm, spices on them and sprinkle with salt. Thus, lay several layers of mushrooms. Top with a napkin, a circle and put oppression.
When cooked, mushrooms darken, and in the process of salting they brighten.
Altai salted mushrooms
Recipe
For 10 kg of mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of garlic, 35-40 peas of allspice, 10 bay leaves.
Cooking
Sort and clean the milk mushrooms, cut off the stem and soak for 2-3 days in cold water. Change water at least 1 time per day.
After soaking, put the mushrooms in a colander, let the water drain and put in a container (bucket, pan, barrel), layering with spices and salt. Top with a napkin, a circle and put oppression.
You can add new mushrooms to the dishes, since after salting the volume of mushrooms decreases by about 1/3. A brine should appear above the circle. If during the day the brine does not appear, oppression should be increased.
20-25 days after pickling, the mushrooms are ready to eat.
Mixed salted mushrooms
Soak prepared mushrooms of different types for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to evenly heat.
Remove from heat, put hot on a sieve and let the mushrooms cool. Then salt the mushrooms in a cold way.
When autumn comes, many people go to the forest for mushrooms. If the year turned out to be fruitful, then you can collect more than one basket of mushrooms. Housewives immediately begin to prepare their favorite dishes: fried potatoes, noodles with mushrooms or julienne. And you can also deliciously salt the mushrooms at home.
Delicious salted mushrooms at home
The search for mushrooms, which avid mushroom pickers miss picking, starts from the very early morning. Along the roads and trails there are many abandoned cars and people wandering in search of mushrooms. And this is one of the first mistakes, because it is necessary to harvest forest crops at least one kilometer from the highway. Mushrooms tend to strongly absorb toxic emissions, which is in abundance on our roads.
Early morning is a favorable time for picking mushrooms because their quality is much better than at other times of the day: they are more crispy, their hats are elastic and they have the largest number useful substances and they keep better too.
Cold salting
This is a pretty simple method. how to pickle mushrooms at home, which is used in the processing of agaric mushrooms. Mushrooms must first be washed and cleaned. Then soak in salted water, which must be changed at least 2-3 times a day.
In this form, the mushrooms should be kept in the refrigerator or some cool place for two days. So that the mushrooms do not float up and are completely in the water, they are covered, for example, with a board and a suitable load is placed on top. If there is not enough time for such a long process, then you can cut the soaking time by half by placing the mushrooms in cold running water.
Depending on the types and sizes of mushrooms, the cooking time is also different., but usually about 15-25 minutes is enough. Ready mushrooms must sink to the bottom. If the mushrooms are cooked incorrectly, then this can be understood by the brine - it will not be transparent, and the mushrooms will not be strong and elastic.
Mushrooms are cooled to 40-50 degrees and packaged in suitable barrels. Cover with a clean cloth or gauze and put oppression on top of a wooden circle or board.
If packaged in glass jars, then fill with mushrooms so that there is free space up to 1 centimeter up to the neck. Then close the lids and leave in a warm room for two days, and then store in a cool place. Mushrooms are ready for eating in 25-30 days.
Prepare like this:
- AT enamel pan or another suitable container pour a little salt and lay 2-3 layers of washed mushrooms on top with hats down.
- Then sprinkle with salt along with some of the spices and continue to lay layers until the mushrooms run out.
- Cover the filled pan with gauze in several layers or with a clean towel. Press down with a plate or wooden round board. How oppressive to use a jar of water or a heavy stone. After a while, a brine will appear.
- Mushrooms should settle after 2 days. If desired, the empty space can be supplemented with a new portion of mushrooms. It is important that all layers are in brine to avoid mold.
- After the aroma of a sour taste appears, the dishes should be covered with a film and put in a cold room. After 40 days, you can treat your household.
A great appetizer of mushrooms can be cooked hot. In a few days it will be possible to invite guests and treat them with delicious mushrooms. For cooking, you need a minimum of products:
Cooking method:
- Boil clean mushrooms in boiling water for 18-22 minutes, removing the foam with a slotted spoon.
- Then let the water drain, throwing the mushrooms into a colander.
- Pour the mushrooms again with clean water and let them boil over medium heat.
- Pour in all the spices required for this recipe and pour in the vinegar. In this form, cook for 30 minutes over low heat.
- In pre-prepared jars, spread the mushrooms along with the brine.
- Close with regular lids and leave to cool under the covers and turn upside down.
- After the contents of the jars have cooled, put them in a cool place.
If you really want to enjoy such a dish, then after a few days you can already try. Enjoy your meal.
noble white
There are never many such mushrooms, and if a jar of mushrooms is opened for dinner, then by the end of the meal there is not a trace of it left. The salting recipe is very simple:
Sterilize jars and put mushrooms in them, alternating with thin cloves of garlic. Strain the marinade and also add to the mushrooms. roll up iron lids and store in a refrigerator or cellar. After two weeks, you can invite guests to taste delicious mushrooms.
How nice it is to open a jar in winter salted chanterelles! They always turn out fragrant and tasty, so they are added to soups, salads, appetizers and main dishes. Required ingredients for cooking:
- Chanterelles - 2 kg.
- Garlic - 6-7 cloves.
- Dill - bunch.
- Salt - to taste.
Cooking steps:
Bon appetit everyone!
There is nothing complicated in all the recipes. Salt mushrooms and treat your relatives and friends!
Step 1: clean the mushrooms.
First of all, the mushrooms need to be sorted out, washed and cleaned. For convenience, I recommend washing the mushrooms in a basin, changing the water several times, so sticky leaves, needles, small twigs and other forest debris fall behind more easily.When the most difficult and time-consuming stage of pickling mushrooms has been completed, and all hats and legs are thoroughly washed and cleaned, cut them. Large mushrooms can be divided into several parts, for medium ones, simply separate the cap from the stem, and small ones can be completely left whole.
Step 2: boil the mushrooms.
Pour a little water into a saucepan (preferably enameled or with a thick bottom) and pour salt into it. Put the mushrooms there and put everything on medium heat. Bring to a boil and then simmer for 20-25 minutes until mushrooms are ready. Ready mushrooms will settle to the bottom.
After cooking, the pan with mushrooms must be removed from the heat, and then cooled to room temperature.
Step 3: Salt the mushrooms.
Prepare glass jars, sterilizing them in any way convenient for you.
Put some of the spices on the bottom of the prepared jars. Then a layer of mushrooms and again a layer of spices and herbs. This is necessary so that the mushrooms in jars are evenly saturated with the aroma and taste of garlic, pepper, bay leaf, and so on. Thus, in layers, fill the glass jar up to the shoulders. Then, with a tablespoon, lightly press the mushrooms on top and drain off excess water. Place a bay leaf at the very top, pour into jars vegetable oil, its layer should be about 5-7 millimeters in height, and plug (but not tightly) the blanks with lids.
Just in case, if suddenly during fermentation the juice starts to flow over the edge, each jar must be placed in a strong plastic bag.
Step 4: Serve hot salted mushrooms.
Serve hot salted mushrooms as an appetizer, putting them on a separate saucer. Let everyone take what they need. Of course, with salted mushrooms, you can cook various salads.
Enjoy your meal!
Mushrooms salted for the winter in a hot way should be stored in a dark, cool place, and best of all in the refrigerator.
Harvest mushrooms in jars of small volume. So they take up less space in the refrigerator and at one time you can empty the entire jar at once.
It is most delicious to salt mushrooms, mushrooms and butter mushrooms according to this recipe.
Autumn is the time for picking mushrooms. Soon you will enjoy fried mushrooms, mushroom soups and other delicious ones. But you really want the crunchy mushrooms picked by your own hands to please you and your family for a long winter with their taste ... You can dry the mushrooms, preserve them, freeze and salt. In our article, we will talk about how to pickle mushrooms right so that they become safe and delicious dish for your table.
How to pickle mushrooms for the winter
There are several tricks how to pickle mushrooms for the winter so that they are stored for a long time and are safe for all their admirers. There are four ways in total pickle mushrooms in a jar:
- cold method, in which prepared mushrooms are simply sprinkled with layers of salt and pressed down with a load for a while;
- hot method, the essence of which is that the mushrooms are poured with pre-prepared hot brine and infused in it for the right time, after which the mushrooms are preserved;
- the dry salting method is distinguished by the fact that the juice is first removed from the mushrooms before salting by drying them in the sun, after which they are sprinkled with salt and salted for required amount time, and then stored dry in a tightly sealed glass container;
- salting with preliminary is a combination of cold and hot salting methods. With this method of preparation, the mushrooms are first dipped in boiling water for a while, and then salted by layering them with salt and spices.
In any case, regardless of the chosen salting method, the mushrooms must be carefully prepared. Be sure to choose fresh, recently harvested mushrooms. They should not have any damage and worms. Before salting the mushrooms, carefully sort them to prevent mixing of flavors, rinse thoroughly under running water. Use a toothbrush if needed. Believe me, it is better to suffer with washing mushrooms than to pick sand and forest mud out of them every now and then in winter. After the mushrooms are washed, peel them, cut large mushrooms into plates or pieces.
Not all types of mushrooms are suitable for salting in original form. Some bitter mushrooms such as mushrooms, mushrooms and mushrooms must be soaked in cold water for 2-3 days, changing the water several times a day. When your mushroom loses its bitterness, and its cap will bend easily, but not break, you can start salting!
Mushrooms are usually salted in enameled, glass or ceramic dishes. Mushrooms should be placed in a container with their caps down, pouring them in layers with spices and salt. On average, 1 kg of mushrooms will need 40-50 g of salt, depending on the variety. Of the spices, dry dill, fresh or dry blackcurrant or cherry leaves, allspice and black peppercorns, cardamom, coriander, horseradish, cloves, celery, garlic and other aromatic spices are well suited.
In order to salt the mushrooms in a cold way, it is necessary to put the mushrooms in a container, cover with gauze, and put a wooden circle on top, on which to place the load. After some time, the mushrooms will start to juice and settle, then it is necessary to add new mushroom layers so that the container remains completely filled. After 6 days, a brine will appear in the container, in which the mushrooms should stand for 1 - 2 months, after which they are ready for use.
The hot method of salting mushrooms reduces the salting time due to the fact that the mushrooms are poured with hot brine, which already contains all the spices. After that, the mushrooms in brine are left in a cool place for 10 days, after which they are washed, again filled with fresh hot brine and rolled into jars. You can store such mushrooms for about a year.
The dry method of salting mushrooms is well suited for harvesting hard mushrooms. With this method, the mushrooms are cleaned, cut, laid out on grates and dried in the sun to remove excess liquid from them. After that, the dried mushrooms are poured into a bowl with salt and spices, mixed well and put in dry jars so that there is no air between the mushrooms. A thin layer of salt is poured on top and the jars are closed with metal lids. Here are general guidelines for how to pickle mushrooms.
How to pickle mushrooms
First, let's talk about how to pickle porcini mushrooms, because the most delicious snacks are derived from them. The easiest way to harvest porcini mushrooms is the hot salting method. Use the following recipe. You will need:
- white mushrooms - 1 kg
- salt - 30 g
- spices: cloves - 3 pcs., bay leaf - 2 pcs., black peppercorns - 3 pcs., dry or fresh leaves blackcurrant - 3 pcs., dry dill - 10 g
First of all, make a brine. To do this, boil water and salt it. While the water is boiling, prepare the mushrooms: wash, peel and, if necessary, cut into pieces. When the water boils, put the mushrooms in a saucepan and cook, stirring, until foamy. Remove the foam with a slotted spoon and add all the spices to the pan, then cook for 30 minutes. After this time, the mushrooms should settle to the bottom, and the brine should become transparent. When this happens, you can safely turn off the heat and transfer the mushrooms to a bowl to cool completely. After the mushrooms have cooled, place them in glass jars, sprinkle with salt, and close. Leave for 45 days. Ready!
Next recipe - how to pickle mushrooms mushrooms. The mushroom is a very tasty mushroom, but also harmful at the same time! Before you start salting it, be sure to soak the peeled mushrooms in cold water for a couple of days to rid the mushrooms of bitterness. Otherwise, you risk ruining all your winter preparations! For salting milk mushrooms, the hot salting method, which we already wrote about above, is also most suitable. We take all the same components and follow all the instructions step by step. Everything is very simple, you only need patience, since milk mushrooms should be salted for 2 - 3 months, during this time it is necessary to ensure that the brine does not darken and mold does not appear. If this happens, pour out the spoiled brine, rinse the mushrooms under running water and refill with the newly prepared brine.
Very tasty snacks are also obtained from such inconspicuous mushrooms as mushrooms. Here simple recipe, how to pickle saffron mushrooms. Take:
- mushrooms - 1 kg
- fresh blackcurrant leaves - 20 g
- dry bay leaf - 10 pcs.
- allspice peas - 25 pcs.
- ground black pepper - 5 g
- salt - 50 g
Scald prepared mushrooms with boiling water, cool under running cold water, let dry and place in a salting dish, after laying blackcurrant leaves, allspice and bay leaf on the bottom. Place the mushrooms with their caps up and sprinkle with salt and ground pepper. Top the mushrooms again with blackcurrant leaves. Place gauze and a wooden circle on which to place the weight. In this form, leave the mushrooms for 15 - 20 days.
Surely, the most common mushroom that is salted in our country is boletus. Classic recipe, how to pickle butter mushrooms, simple and very tasty. We take:
- oil - 1 kg
- salt - 50 g
- allspice - 6 g
- onion - 200 g
First, rinse and peel the butternuts from the skin. Then boil for 30 minutes in salted water. After the mushrooms have cooled, put them head down in a pickling dish and sprinkle them with a mixture of salt, pepper and finely chopped onion. Put a press on top and leave it like that for 2 to 3 weeks. It makes a great snack!
Chanterelles - very delicious mushrooms, in no way inferior to their noble relatives. When salted, they become crispy and acquire amazing taste. We will tell you how to pickle chanterelle mushrooms hot way. You will need:
- fresh chanterelle mushrooms - 1 kg
- salt - 4 teaspoons
- bay leaf - 10 pcs.
- cloves - 6 pcs.
- garlic - 6 cloves
- allspice and black peppercorns - to taste
First you need to thoroughly wash the mushrooms under running water. At this time, you need to boil water and add 1 teaspoon of salt to it. Next, you need to lower the mushrooms into boiling water and immediately add the spices, cook the mushrooms for 15 minutes over medium heat, stirring constantly. Then the boiled mushrooms should be transferred to a container for salting, sprinkled with salt on top, add finely chopped garlic and pour over the brine in which the mushrooms were cooked before. Next, put the mushrooms under the press and let cool, then remove the container with the mushrooms in the refrigerator or cellar. The next day, your chanterelles are ready to eat or canned.
Now you are armed with all the secrets proper salting mushrooms and some recipes for the most common types of mushrooms. We wish you delicious preparations and Bon Appetit!
Salting - good way preserve the quality and taste of mushrooms for a long time. Mushrooms canned in this way will serve as a wonderful treat for a holiday and a delicacy on a simple weekday, because then they can be fried, boiled fragrant soup and even pickle. The main rule in salting is to comply with all the conditions of the process, since the safety of the dish depends on this. Mushrooms in any form, if not cooked properly, can lead to poisoning.
How to pickle mushrooms. Salting methods
- There are two main salting methods: cold and hot.
- The longest way is cold salting. It takes up to 2 months and consists in pre-soaking, moreover, different types mushrooms require a different time for this. After soaking, you should cover the mushrooms with salt and put them under the load. Milk mushrooms, volnushki and russula are salted in a cold way.
- Honey mushrooms, pigs and boulders are salted exclusively by the hot method so as not to get poisoned. Also, this method is good for other mushrooms, including those with bitter juice. Any noble mushrooms are hot salted, which means they pre-brewing. The essence of the method is that the mushrooms should be poured with hot brine and left in this state for a certain time, and then canned.
- There is a dry method suitable for salting russula and mushrooms. The essence of the method is to pre-dry the mushrooms to remove the juice. Dried mushrooms are covered with salt and left in this form for a long time. After they put it dry in a jar and close it tightly.
How to pickle mushrooms. cold method
- Before proceeding with salting by any method, you should carefully and properly prepare the mushrooms. Rinse well, scrub and cut out all dirt.
- Clean mushrooms then need to be soaked in cold running water. Boletus, white, milk mushrooms, russula and champignons will have enough time from 12 to 24 hours. Black milk mushrooms and bitters are soaked for 4-5 days. It is necessary to change the water every 3 hours and keep the soaked mushrooms in a cool place.
- Then you should cut the mushrooms. Russula is salted, after removing the legs, mushrooms are suitable for salting with and without legs. The rest of the mushrooms, if they are large, are cut into pieces, no larger than 6 cm in size.
- Prepare clean, enamel or glassware.
- Place on the bottom of the container the following ingredients: a few sprigs of dill, leaves of a cherry tree, a blackcurrant bush and a couple of horseradish leaves. Everything is laid so that the bottom is completely covered with greenery. Sprinkle a layer of salt on top.
- Pre-prepared mushrooms are laid out on a spicy pillow, laying them on hats. Put several layers of mushrooms, no more than 6 cm in thickness.
- Salt and spices are poured on top of the first layer of mushrooms.
- Salt is put at the rate of 50 g per 1 kg of mushrooms.
- As spices, bay leaves, black allspice, peas, and cloves are used.
- Layers of mushrooms and spices continue to stack to the top of the container. The very last layer is sprinkled again with spices.
- The filled container is covered with a cloth or napkin, then the lid is placed with the handle down or a wooden circle. Next, you need to press down everything from above with a load.
- After some time, the mass in the container will begin to settle, which means that new layers of mushrooms and spices should be given until the container is filled to the top.
- In this form, pickled mushrooms are kept for 1.5 - 2 months, after which they can be consumed immediately or canned in jars.
How to pickle mushrooms. hot method
- Actions when hot salting and cold are similar: mushrooms are sorted, cleaned and cut. Only before sending it is required to boil the mushrooms.
- For cooking, you will need the following: 1 kg of prepared mushrooms, a couple of pieces of black pepper, bay leaf, 2 tbsp. tablespoons of salt, a couple of currant leaves and dried cloves.
- Pour water into a saucepan and add necessary ingredients, cook for half an hour and take out the mushrooms. Mushrooms need to be washed under water and put in a colander to dry a little.
- Then comes the time of salting in the same way as according to the technology of the cold method. Layers of mushrooms and spicy spices fill the container, cover with a cloth, lid, weight and set aside in a cold place.
- With the hot method of salting mushrooms, their readiness comes in a few days.
Eating delicious salty mushrooms in winter is a pleasure. It is enough to prepare and put them in a saucepan - then the mushrooms and spices will do everything for you. Enjoy your meal!
