Salting in a hot way is most often applied to white, boletus, boletus, butter, chanterelles, honey mushrooms and goats. Less commonly, valui, russula and volnushki are salted like this.
The first way to pickle mushrooms in a hot way
After pre-training and sorting, mushrooms are boiled in salt water (see the article "How to prepare mushrooms for salting?").
Prepared mushrooms are cooked as follows (based on 5 kg of mushrooms): enamel pan pour 3 glasses of water, add 100 g of salt and 6 bay leaves. The water is brought to a boil, mushrooms are poured into it, after which they continue to cook everything together over low heat, stirring gently.
During cooking, mushrooms secrete juice, and foam forms on the surface, which is recommended to be removed with a slotted spoon.
Cooking time depends on the type and size of mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain strong, resilient, and the brine should be light, almost transparent.
After cooking, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place the pot with mushrooms in a large container with cold water.
Chilled mushrooms are packaged in small barrels, covered with a clean cloth on top. A wooden circle is placed on top of the fabric, and oppression (a bottle of water) is placed on the circle.
If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.
Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.
A month later, the mushrooms are ready to eat.
The second method of salting mushrooms in a hot way
For salting in this way, mushrooms are sorted and cleaned of debris. In whites, boletus and boletus, the legs are cut off - they are salted separately from the hats. If large hats are salted together with small ones, then they are cut into 2-3 parts.
If valui, volushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volushki - 1 day, and russula is simply cleaned of the film (see the article "How to salt mushrooms, volnushki in a cold way and russula?")
Prepared mushrooms are washed with cold water.
To obtain a brine (per 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp. spoons of salt. Salt water is brought to a boil. After that, mushrooms are immersed there.
During cooking, the mushrooms are gently stirred with a rake so that they do not burn.
When the water boils again, remove the foam formed on the surface with a slotted spoon. After that, 1 is added to the brine Bay leaf, 3 black peppercorns, 3 cloves, 5 g dill seeds and 1-2 black currant leaves.
Mushrooms in spicy brine continue to cook with frequent stirring: white, boletus and boletus - 20-25 minutes, valui - 16-20 minutes, and frills and russula - 10-15 minutes.
Mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.
boiled mushrooms carefully laid out in a wide container so that the mushrooms cool down quickly.
The cooled mushrooms are transferred together with the brine into barrels or glass jars. From above, banks are covered with lids, and kegs - with a cloth. A load is placed on top of the fabric (see above).
Brine in jars and barrels should be no more than 1/5 in relation to the weight of the mushrooms.
Mushrooms salted in this way are suitable for consumption after 45 days (one and a half months).
Almost all types of mushrooms that grow in the forest are subject to salting. You can salt:
- Honey mushrooms.
- Champignon.
- Smoothies.
- Podoreshniki (they are also plantains, seryanki, serushki).
- Value.
- Russula.
- Chanterelles.
- Belyanki.
- Redheads.
- Loaders (blackening, white, black and dry).
- Yellow milk mushrooms (scrapers, yellow waves).
- Black milk mushrooms (nigella).
- Milk mushrooms.
- Oily.
- Fly mushrooms (Polish, green, red and variegated mushrooms).
- Aspen mushrooms.
- Boletus.
- White mushrooms.
For salting, tubular mushrooms are considered the best. Milky mushrooms belong to the category of the most delicious salted mushrooms. Tubular mushrooms are unusually tasty in salting, but only strong and young ones are used for salting, otherwise the hat will become tasteless and flabby during cooking, and the specific crunch will also be lost.
Preparatory stage
The most pleasant stage of harvesting mushrooms for the winter is going to the forest for them, putting the mushrooms in jars and testing the finished products.
The longest and most labor intensive process preparatory stage, which consists of sorting, cleaning and soaking.
Sorting
It is recommended to disassemble the mushrooms by type, since different mushrooms different times salting. Many older recipes call for "salting together", but it's best to process each type differently (they have different boil and soak times). You can put mushrooms in one container for salting after preliminary preparation.
cleaning
All mushrooms must be cleaned of dirt, remove existing damage and rinse well with water. Carefully enough it is necessary to wash out the median recesses of the hats. The legs are separated from the caps in lamellar mushrooms. Using a not very hard toothbrush, dirt is removed from the inside between the plates. The peel from the hats is removed from butter and russula.
It will be easier and more convenient to cut large mushrooms during cleaning.
soaking
Soak the type of mushrooms that contain milky juice (lactic). The time of the procedure depends only on the degree of bitterness (acidity). Often adhere to this time:
- Violinists, smoothies, underarms, valuis, whites, black milk mushrooms - from 2 to 5 days.
- Volnushki - up to 1-1.5 days.
- White milk mushrooms - up to 1 day. Some mushroom pickers do not soak small white milk mushrooms at all.
- Russula and mushrooms - you can not soak.
How to salt mushrooms?
After cleaning and pre-salting, you can breathe a sigh of relief. The rest of the salting process is quick and easy.
Mushrooms are salted in the following ways: dry, cold and hot.
Dry
The dry method is distinguished by the least laboriousness and convenience. This method is suitable only for russula and mushrooms. Some mushroom pickers for dry salting use undergrowths, smoothies and nigella. These mushrooms have a milky caustic juice, so you should not experiment, but they should be soaked before salting.
Mushrooms are mushrooms of the first category. They are delicious without any additional processing, so they are perfect for dry salting. All types of russula, except for burning ones, can be salted without additional processing.
The method is called dry due to the fact that the cold "wet" method differs from the ability not to soak the mushrooms before salting. It is enough to clean them from adhering debris with a soft cloth.
In russula, it is necessary to remove the skin from the hats - it gives bitterness.
Cold
This method of salting mushrooms excludes their heat treatment. Mushrooms are washed and cleaned, milkers are soaked, and then the direct process of salting begins.
At the bottom of the prepared container, you need to put garlic, dill, bay leaf, etc. to choose from and taste. It is not recommended to add a lot of spices so as not to interrupt the taste of mushrooms.
Mushrooms are laid out in rows on hats, then they are sprinkled with trusted salt (40 - 50 g per 1 kg of mushrooms). After settling all the mushrooms, it is necessary to put a non-synthetic fabric on top, cover it with a circle and press down with oppression.
Under oppression, mushrooms will secrete juice and settle every 2 to 3 days. Then you can add a new portion from above until they stop settling, and the entire container is filled.
hot
This method is relevant for lamellar and tubular fungi. Standard preliminary preparation is used, mushrooms should be cleaned and washed. In lamellar species, the legs are cut off, and if the caps are too round, then they are cut. Pre-soaking is not necessary for tubular mushrooms. Important before hot salting milkers soak.
After the preliminary preparation process, the mushrooms must be boiled, which determines the name of the method.
Mushrooms should be put in salted boiled water (50 g per 1 liter of water) and boiled.
Time is counted from the moment of boiling with mushrooms:
- Ryzhiki - doused with boiling water 2 - 3 times.
- Chanterelles - from 15 to 20 minutes.
- Valui – from 30 to 35 min.
- Honey mushrooms - from 25 to 30 minutes.
- Mushrooms - from 10 to 15 minutes.
- Loading and milk mushrooms - from 7 to 10 minutes.
- Volnushki and russula - from 10 to 15 minutes.
- Oil mushrooms, fly mushrooms, aspen mushrooms, boletus mushrooms, porcini mushrooms - from 10 to 15 minutes.
Boiled mushrooms need to get out and wait for the moment when they cool down. Then they are placed in the selected container and sprinkled with salt (2 - 3% of the total mass of mushrooms). Spices and herbs are optional. They are poured with the brine in which they were cooked, and garlic and dill are added on top. It is also recommended to pour vegetable oil on top with a layer of 1 cm.
How to store?
Salted mushrooms are stored at a temperature from 0 to +3 ... + 4⁰С. It is necessary to prevent the mushrooms from freezing, which can happen when storing blanks on the balcony in city apartments.
If they freeze, then the mushrooms will begin to crumble, and will be lost forever. taste qualities . Even a slight increase in temperature is undesirable, mushrooms can become moldy and sour at a temperature of +5 ... + 6⁰С.
Care must be taken to ensure that mushrooms are always covered with brine. If it evaporates, immediately add boiled water.
When mold appears on top, the fabric is replaced with another one. If you want to leave the fabric already in use, then it must be washed and boiled. The oppression and the circle are thoroughly washed and doused with boiling water 2-3 times.
To protect mushrooms from mold, you can add sunflower oil to the brine, which should be boiled before adding. This will provide additional protection against the ingress of germs and air.
Ecology of consumption. Food and recipes: At the bottom of a wooden or ceramic dishes pour a layer of salt, put half the leaves of currants, cherries, horseradish and 1 dill umbrella ...
1. Salting mushrooms - cold way
INGREDIENTS:
● mushrooms (saffron mushrooms, black and white milk mushrooms, volnushki, russula) - 1 kg
● salt - 100 g
● currant - 10-12 leaves
● cherry - 5-6 leaves
● horseradish - 2 sheets
● dill - 2 umbrellas
● bay leaf - 2–3 pcs.
● peppercorns - to taste
● garlic - to taste
COOKING:
Wash milk mushrooms, volnushki or russula and pour cold water for 5–6 hours (Ryzhik is not soaked, but only washed). Pour a layer of salt on the bottom of wooden or ceramic dishes, put half the leaves of currants, cherries, horseradish and 1 dill umbrella. Lay the mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.
Put the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and put oppression (after 1-2 days, the mushrooms will settle and give juice. If they release little brine, oppression should be increased). The fabric needs to be rinsed from time to time. Mushrooms will be ready in 30-40 days. After that, they must be rearranged in a cold place.
2. Caviar from mushrooms for the winter
INGREDIENTS:
● boiled mushrooms - 2 kg
● turnip onion - 3 large onions
● carrots - 3 pieces (large)
● vegetable oil - 2 cups
● bay leaf - 3 pieces
● black pepper - 10 peas
● salt
● Vinegar 9% - 1 tbsp.
COOKING:
For cooking mushroom caviar you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and mossiness mushrooms, champignons and honey mushrooms. Caviar can be prepared both from one type of mushroom and from different ones.
Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.
Throw the mushrooms in a colander, rinse with cold water, let the water drain.
Pass the mushrooms through a large meat grinder.
Peel the onion and carrot, finely chop the onion, grate the carrot on a coarse grater.
Fry the onions and carrots in vegetable oil, then add the mushroom mass.
Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.
Stew caviar from mushrooms for 1.5-2 hours, stirring from time to time, make sure that it does not burn. At the end of cooking, add vinegar, mix well.
Arrange the finished caviar in dry sterilized jars and roll up.
Store mushroom caviar in a cool place.
3. Hot pickling of mushrooms
INGREDIENTS:
● white milk mushrooms - 1 kg
● dill umbrellas
● garlic - 3-4 cloves
● salt - 2 tbsp.
● black pepper - 10 peas
● black currant leaves - 10 pcs.
COOKING:
Thoroughly wash the mushrooms, cut large ones into pieces. Wash the greens, peel and chop the garlic.
Boil salted water and put mushrooms in boiling water and cook for 5 minutes.
At the bottom of a sterilized jar, pour a little salt, 2 peppercorns, a dill umbrella, a blackcurrant leaf and put one layer of milk mushrooms on top.
Lay mushrooms in layers, sprinkling with salt and spices.
Seal the milk mushrooms, pour water on top in which the mushrooms were boiled so that all the air comes out.
Close the jar with a boiled polyethylene lid, cool and put in the refrigerator.
Milk mushrooms will be ready in 1-1.5 months. Store salted mushrooms in the refrigerator.
4. Solyanka for the winter with mushrooms
INGREDIENTS:
● boiled mushrooms - 1 kg
● white cabbage - 0.5 kg
● tomatoes - 0.5 kg
● carrots - 0.5 kg
● onion - 300 g
● sunflower oil - 150 g
● vinegar 9% - 2 tbsp.
● bay leaf, black and allspice
COOKING:
For the preparation of hodgepodge, butter, boletus, porcini mushrooms, russula and honey mushrooms are suitable. Wash the mushrooms well, peel, cut large ones and boil in salted water for 10-15 minutes.
Wash vegetables, peel and cut into small strips. Sauté onions and carrots in in large numbers vegetable oil.
Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until done for 25-30 minutes.
5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.
Put the finished hodgepodge with mushrooms into dry, sterilized jars. Roll up the jars, turn upside down, wrap and leave to cool completely.
5. Pickled boletus
INGREDIENTS:
● butter,
● vegetable oil 1 tbsp. on liter jar,
● Vinegar 70% - 1 tbsp. on the bank
● garlic - 2 cloves
for marinade in 1 liter of water:
● coarse salt - 2 tablespoons,
● sugar - 3 tablespoons,
● peppercorns - 5-6 pcs,
● allspice peas - 3-4 pcs,
● bay leaf - 2 pieces,
● carnation - 1 pc.
COOKING:
It is better to remove the peel from the oil, much less is stored with it. But in principle, young mushrooms can not be removed, but simply scalded the washed mushrooms with boiling water and vinegar and drain the liquid.
Rinse the cleaned oil in water. Large mushrooms can be cut into 2-3 parts. Pour hot water. Add a few drops to the pot acetic acid so that the mushrooms do not darken.
Bring mushrooms to a boil. Drain the water. Then again pour fresh boiling water and cook for another 10 minutes.
Throw the finished butternuts into a colander and drain well.
Prepare marinade. Add spices to boiling water and boil for 5 minutes. In the meantime, sterilize the jars. Rinse plastic lids well and pour boiling water over them.
In the prepared jars, put the oil, without tamping, pour the marinade. Then add chopped garlic to the butternut squash. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover jars with lids.
Keep refrigerated.
6. Mushroom Powder
INGREDIENTS:
● Forest mushrooms- 1 kg,
● carnation - 4 buds,
● black pepper - 7 peas,
● ground coriander - 0.5 tsp,
● bay leaf - 1 pc.
COOKING:
Sort the mushrooms, cut off the contaminated places with a knife. Cut mushrooms into thin slices. String on a thread or fishing line, hang over the hob at a distance of 50-60 cm and leave for several days.
When the mushrooms are completely dry, put them in a blender and grind them into a powder.
Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.
Store mushroom powder in a dark, cool place. Can be used to make soups mushroom sauces and gravy.
7. Altai salted mushrooms
INGREDIENTS:
● milk mushrooms - 1 kg
● salt - 40 g (2 tablespoons without a slide)
● bay leaf - 1 piece
● allspice - 5 peas
● horseradish root
● dill greens
● garlic - 1-2 cloves
COOKING:
Rinse mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.
Wash an enamel pot or glass jar with a wide mouth. Lay the milk mushrooms in layers in a bowl, sprinkling them with salt and spices.
Cover with gauze, put a plate on top and put the load. Make sure that the mushrooms are covered with brine.
Milk mushrooms will be ready in 30-35 days.
8. How to pickle porcini mushrooms
INGREDIENTS:
● white mushrooms
● marinade per 1 liter of water
● Vinegar 6% - 100 ml
● salt - 50 g
● bay leaf - 1 piece
● black pepper - 5 peas
● allspice - 3 peas
COOKING:
For pickling, young, dense porcini mushrooms are used. Clean mushrooms from debris and wash well, cut large mushrooms.
Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.
Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.
Add the porcini mushrooms to the marinade and simmer until the mushrooms settle to the bottom.
Ready mushrooms immediately put into sterilized jars, pour the remaining marinade, roll up the jars.
The mushroom season is coming and with it the efforts of avid mushroom pickers. salting mushrooms for the winter in jars is best suited for lovers of quiet hunting, city dwellers who, well, cannot stop without collecting a ton or two of mushrooms of various varieties over the summer.
Yes, you shouldn’t laugh, many people go for mushrooms with baskets or buckets, and I know some mushroom pickers who immediately go to the forest on a horse with a cart and do not come home until this cart is full. But this is in the countryside, everything is on a grand scale here, and then we sit for days, sorting and soaking mushrooms. After all, they need not only to be deliciously salted or marinated, first you need to properly collect them, then prepare them, but only after that look for recipes.
- 1 Rules for the collection and preparation of mushrooms for salting
- 1.1 How to prepare mushrooms for salting
- 1.1.1 Hot pickling of mushrooms for the winter in jars
- 1.1.2 Salting mushrooms for the winter in a cold way
- 1.1.3 Dry pickling of mushrooms
- 1.1.3.1 Salting mushrooms with garlic for the winter in jars
- 1.1.3.2 White mushrooms for the winter in jars
- 1.1.3.3 Salting milk mushrooms for the winter
- 1.1.3.4 Salting mushrooms for the winter in jars
- 1.1 How to prepare mushrooms for salting
Rules for collecting and preparing mushrooms for salting
Very often I see a picture when I drive up to the city, cars stand along the roads, and residents of the metropolis dart along the forest belt in search of mushroom places. And they are unaware that mushrooms most of all absorb all the heavy metals and toxins that accumulate on the roads from exhaust gases. Imagine what kind of mushrooms can be pickled with such a set of chemicals.
How to prepare mushrooms for salting
First, about salting methods, there are three of them, and all of them are suitable for salting mushrooms in jars:
- hot way
- cold way
- Dry salting
These methods differ in the duration of cooking, they are not suitable for all types of mushrooms. But more on that below. Now I want to talk about why it is important to sort mushrooms and how to prepare them for pickling.
Usually in the forest we tear everything into one basket, rejoicing in the good mushroom season. Since childhood, my son has been a big fan of picking mushrooms, and therefore I often have to take mushrooms apart with baths, well, because in a large bath on the street it is most convenient to wash and sort mushrooms.
I always do this with mushrooms, I pour them all together into a large cast-iron bath, I have it specially in the yard, and fill it with water so that all my mushrooms are completely hidden, at the same time dried leaves, needles and any garbage will peel off from them.
Immediately I begin to reject and sort the mushrooms. It is imperative to disassemble them by variety, because the cooking time is different for everyone, and some also need to be soaked for a long time, some are not required at all.
We select mushrooms, podgruzdki, volnushki, they need to be soaked for up to five days with frequent changes of water.
I put the russula and white mushrooms in a separate bucket, they do not need to be soaked at all.
From the caps of some mushrooms, oil, for example, remove the skin. And some need to clean the legs to become bright and beautiful, these are boletus and boletus.
At the same time, we need to carefully look at the mushrooms so that among them we do not come across poisonous ones, some are very good at disguising themselves. I also check the mushrooms for the presence of living creatures in them, they are very small, and already wormy, of course they go to waste.
Hot pickling of mushrooms for the winter in jars
Yes, this method is best for canning mushrooms in jars. Yes, and you can close any mushrooms in a hot way, like milk mushrooms, butter mushrooms, aspen mushrooms, butterflies, volnushki, chanterelles.
The advantage of this method is that the mushrooms are cooked quickly, in a month, sometimes you can already try them earlier. But they are not as crispy and do not keep as long as cold-preserved ones.
The mushrooms are already prepared, washed and soaked, before cooking, you must first weigh them in order to know how much salt we will need. It is added for every kilogram of mushrooms - two tablespoons.
Mushrooms are poured with water and boiled for about half an hour, milk mushrooms are best boiled for forty-five minutes. The foam must be removed during cooking. Then we throw them back in a colander and let them cool. During this time, we will prepare jars, I have five-liter ones with a wide neck, so that it is convenient to put oppression.
At the bottom of a sterile jar, first we lay a layer of spices, you can choose according to your taste, most often these are dill umbrellas, parsley and garlic. Then a layer of mushrooms is laid out, sprinkled with salt, and again there is a layer of spices, until the mushrooms run out. We fill all this with brine, drained after boiling the mushrooms, and put oppression so that the mushrooms completely go under the liquid. So they will stand for a couple of weeks in the cold. Then they can be decomposed into smaller jars.
Salting mushrooms for the winter in a cold way
This method provides for a longer aging of mushrooms, for example, white milk mushrooms can be eaten only a month and a half after salting. But how crunchy they are! Well, who tried, he knows.
This method does not require heat treatment, but on the other hand, the mushrooms must be carefully prepared, soaked before salting with frequent changes of water.
The whole method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings, I put dill in umbrellas, allspice and black pepper, bay leaf and garlic cloves, cut lengthwise. I sprinkle each layer of mushrooms with salt, two tablespoons per kilogram, so the mushrooms are always weighed beforehand.
A layer of spices comes on top and a load is laid on it so that the mushrooms give juice. In this case, you need to observe if the juice is poorly released, then the weight of the oppression needs to be increased. So the mushrooms should stand in the cold for a month and a half, they can be planted in batches if there is room.
Dry salted mushrooms
simple and fast way, but not suitable for all mushrooms, but only for those that do not need to be soaked. Why the method is called dry, mushrooms are not even washed. My grandfather usually salted russula like this, removed the top peel from the hats with a knife, cleaned them a little and salted them.
For this method, you can also use the same seasonings. Mushrooms are also laid out in layers in a jar or a wide convenient pan, scalded with boiling water. Each layer is salted, in this case more salt should be used, 3-4 tablespoons per kilogram of mushrooms. Oppression is also placed on top so that the mushrooms begin to secrete juice.
Russula or mushrooms salted in this way are usually ready in two weeks. Mushrooms can also be added as they arrive.
Salting mushrooms with garlic for the winter in jars
Oh, and we like little butters prepared in this way, it’s also good that they don’t need to be soaked. And serve them with garlic for any festive table and not only, nice deal.
For this recipe we need:
- A kilogram of mushrooms, you can any
- Two tablespoons with a small slide of salt
- Three heads of garlic
- A couple of dill umbrellas
- Two sheets of horseradish
- Five leaves of blackcurrant
- five carnations
- Large bunch of dill
How to pickle mushrooms in this way:
We first wash them and soak them if required. Then be sure to remove excess water, let stand in a colander for a while. We sterilize the jar and dry it.
Rinse the greens, peel the garlic and cut lengthwise into plates. First lay out a layer of greenery, horseradish leaves, dill umbrella, currant leaves. Next, mushrooms go up with hats, we add them abundantly, sprinkle with dill and chopped garlic. We fill the jar with such layers.
We put oppression on top and remove the mushrooms for two weeks in the cold. Then the mushrooms can be decomposed into small jars, pour a layer of vegetable oil on top and close with nylon lids.
Porcini mushrooms for the winter in jars
For salting we will need:
- Kilo white mushrooms
- Two tablespoons with a small slide of salt
- 0.7 ml water
- Three peas of black and allspice
- five cloves of garlic
- laurel leaf
- Two umbrellas of dill
- Three carnations
How to salt porcini mushrooms for the winter:
Mushrooms are first cleaned, then washed, if necessary, then cut into pieces. Peel the garlic and cut into lengthwise pieces.
We dilute salt in a saucepan and put the mushrooms to boil, fifteen minutes will be enough in time, but all the time you will need to remove the foam. Then we add all the spices to the water with mushrooms and cook for another five to seven minutes.
In a sterilized jar at the bottom we place dill and a few cloves of garlic. We spread the mushrooms, sprinkling each of the layers with garlic. Top with brine and roll up the lids. After two weeks, mushrooms can be tasted.
Salting milk mushrooms for the winter
For her, we need to take:
- Kilo white mushrooms
- Three tablespoons of salt
- Three umbrellas of dill
- Six peas of black pepper
- Three peas of allspice
- Three carnations in buds
- Two leaves of lavrushka
- Three cloves of garlic
How to salt milk mushrooms:
We sort, clean, wash the mushrooms. They need to be soaked for three days before salting, only in the morning and in the evening do not forget to change the water to clean. After these days ready mushrooms we put the hats down in a container, sprinkling the mushroom layers with spices and salt. We put heavy oppression on top and forget them in the refrigerator for thirty days.
After a month of salting, we take out the container and sterilize small jars, put a little salt on the bottom of each, fill it with mushrooms along with the brine, pour either salt or pour on top vegetable oil. We close the lids and put the jars in the cold.
Salting mushrooms for the winter in jars
What we will need to take for the recipe:
- Kilo of saffron milk caps
- Three tablespoons of salt
- five cloves of garlic
How to salt:
We cut off the legs of the mushrooms, we will only salt the hats. We wash them well and pour them with boiling water. We let it stand for three minutes under the lid, then let the water drain completely and salt the mushrooms, we also add garlic cloves. Mix the mushrooms well and leave for half an hour.
We prepare sterile jars, preferably half a liter. We put mushrooms in them tightly, pour a layer of salt on top and close the lids. We keep cold.
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 most different mushrooms- first of all, milk mushrooms, mushrooms, chanterelles, as well as honey mushrooms, birch boletus, boletus, mossiness mushrooms, butterflies, etc.
Salted mushrooms are not only ready-made tasty snack. Then they can and should be fried, boiled mushroom soups, stew.
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 different ways- dry ambassador hot ambassador and cold ambassador.
Salting mushrooms
Mushrooms are salted in two main ways - cold and hot.
Salting milk mushrooms in a cold way means 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, and 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 glass jar under a polyethylene cover. 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. If desired, you can add celery, cherry, currant and oak leaves. Salted milk mushrooms are stored in a cool place.You can start feasting on them in one to two weeks.
