In September, it is customary to collect and harvest mushrooms. Many avid mushroom pickers are looking forward to the season of "quiet hunting" to go into the forest for full baskets of porcini mushrooms, aspen mushrooms, honey mushrooms and boletus. With the same pleasure, then do the chores of canning. Pickled mushroom platter or salted mushrooms will decorate any feast. There are a lot of recipes for cooking and salting nuances.
Basics of delicious salting
The main difference between cold and hot salting is only in the time spent on canning. Cold method blanks take more time before the finished product is ready and can be eaten. Usually, cold salting does not require additional spices and other ingredients, only salt. Prepared mushrooms are placed in jars or other suitable containers, sprinkled with salt, and a press is placed on top. Before you start salting mushroom blanks, you need to know how much different types should be cooked:
- mushrooms - 4-5 days;
- valui - at least one and a half months;
- milk mushrooms - a month;
- waves - a month;
- whites - 40 days.
Hot canning is suitable for those cases when you need to get a quick snack on
festive table. It is not necessary to wait months: the appetizer will be ready within a week after rolling. Those types of mushrooms that can be bitter should be boiled for 20 minutes in salted water (milk mushrooms and mushrooms - no more than five minutes). Russula, whites and volnushki simply pour boiling water over them, then dip them in hot water for half an hour, wash them and, sprinkled with salt, send them under oppression (similar to the cold method of salting). This method is ideal for home use.
Recipes for salting mushrooms will differ depending on the type of raw material. Each mushroom has its own cooking characteristics. If you take them into account when salting, you can get a stunning snack for strong alcohol or an addition to a meat or vegetable main course.
Cooking recipes can be selected based on the recommendations of experienced chefs:
- for salting it is better to take mushroom caps;
- the hot method is ideal for honey mushrooms, pigs and stitches;
- if the mushrooms turned out to be too dirty, you need to soak them for 2-3 hours in water with salt;
- when harvesting mushrooms using the hot method, it is advisable to add 1 tsp. citric acid per liter container;
- ideal containers for salting are wooden tubs and barrels.
Any container - wooden or glass - must be thoroughly rinsed before starting the workpiece. Glass jars must be steam sterilized or in a hot oven.
Mushroom Recipes
The most popular for salting are milk mushrooms, mushrooms, mushrooms, oyster mushrooms, boletus and mushrooms. All mushroom pickling recipes are similar. Differences are only in cooking time and additional ingredients.
garlic milk mushrooms
For mushrooms, a hot salting method is recommended. It has a lot of pluses. In the future, pickling will not have an unpleasant aroma, boiling mushrooms will remove bitterness, and the cooking time will be significantly reduced. It is this option for harvesting milk mushrooms that is considered the most reliable for mushrooms, which are considered conditionally edible. As ingredients you need to take:
Clean with an old toothbrush fresh mushrooms from debris and dirt. The legs must be cut short, leaving at least 1 cm under the hat. Cut off rotten and suspiciously soft places with a knife to a healthy pulp. large fruits cut into smaller pieces. Pour the prepared mushrooms with water, salt, bring to a boil. Cook mushrooms for at least five minutes, removing the foam from time to time. After 5 minutes, remove the milk mushrooms with a slotted spoon, rinse under running water in a sieve or colander.
Leave to drain and cool. In the meantime, you need to prepare sterilized jars. Pour a little salt on their bottom, put two peas of pepper, a few sprigs of dill, two currant leaves. Put the cooled milk mushrooms on the spices. Spice and milk mushrooms spread in layers. Do not pour out the remaining mushroom broth - they need to fill the jars, wait until all the air comes out and then close them with nylon lids.
Metal lids will not work in this case. Banks with milk mushrooms should cool in the room, after complete cooling they should be moved to a cold place. A month later, white milk mushrooms can be put on the table.
Salty mushrooms
To save all useful properties and the qualities of these mushrooms, they must be salted in a cold way. As mentioned earlier, this is one of the most simple methods that does not require any cooking or boiling. The only condition is that you can not use plastic and iron containers for salting. Wooden or glass containers are ideal. To pickle mushrooms, you need to take the following ingredients:
- from spices - currant leaves, allspice, black ground pepper, Bay leaf;
- salt - per 1 kg of mushrooms - 50 g;
- mushrooms - 1 kg.
Only fresh, young mushrooms are salted. They must be carefully cleaned of dirt with a brush, washed under running water and dried on a towel. After drying, put in a container where the salting process will take place, after pouring a certain amount of salt on the bottom. Spread mushrooms with caps up, shift each mushroom layer with spices and salt. When the container is completely filled, put a load on top and send it to a cool place for a month. Then you can taste salted mushrooms.
Spicy mushrooms
Honey mushrooms are a versatile ingredient, suitable for both hot and cold salting. In the first case, the product will be ready for use earlier, in the second, mushrooms will retain more useful properties. When choosing a cold method, it is worth remembering that two weeks are enough for honey mushrooms to be ready.
Wash the leaves in cold water and dry. Take a ceramic container, put horseradish leaves on the bottom, put washed and peeled mushrooms on it with hats down, lightly salt. Put dill twigs, currant and cherry leaves, pepper, garlic cloves and bay leaves on mushrooms. Place a plate or a smaller lid on the workpiece, install oppression on top. Send the blank for five days in a cold place.
Drain the resulting liquid, put the second layer of honey mushrooms on top and the same amount of leaves, spices and spices. Do not forget to salt before laying out the spices. The procedure is repeated until the mushrooms or the place in the pickling container run out. Then put several layers of gauze under oppression and send the mushroom blank for two weeks to a cold place.
Pickled oyster mushrooms
Oyster mushrooms are champions in the speed of pickling and pickling. They are faster than all their relatives salted and soaked in marinade. For complete salting and pickling, they need less than a day. Their indisputable plus is also that oyster mushrooms all year round can be found on sale affordable price. Oyster mushrooms are rich in protein, iron, coarse fiber. Preserving oyster mushrooms is easy and simple, even a novice hostess will quickly master this recipe. For it you need to take the following ingredients:
Wash the oyster mushroom in running water, cut off the coarse roots. Separate the caps from the legs, put them in a saucepan, add water and put on fire. After boiling, cook for ten minutes, periodically removing the foam. Pour water into a separate container, add salt to it. Bring to a boil, put in a colander and leave to drain. Add spices and vinegar to the marinade. Arrange mushrooms, cut into slices, and garlic in prepared jars. Pour in a slightly cooled marinade, close with nylon lids.
Leave at room temperature or send to the refrigerator. A day later, you can eat pickled mushrooms.
Butter in brine
Like mushrooms, boletus can be salted both cold and hot. There is nothing complicated in cold salting, the only thing is that you need to wait two weeks until the butter is completely ready. The recipe involves the use of the simplest brine - boiled water and salt. As components you need to take:
Prepare clean enamelware. Put butternuts in it with caps down, on top - chopped garlic, allspice, parsley and salt. Then the second layer of mushrooms and spices again on top. Repeat the process until you run out of ingredients. Put a plate on the mushrooms, and put a jar of water on it - this will ensure that the brine is released and the oil is evenly salted. You can add a little boiled water if there is little juice released. Day oil should remain at room temperature. Arrange them in jars and pour the resulting brine. Store 2-3 weeks in the refrigerator.
Fast porcini mushrooms
Porcini mushrooms are a very common participant in the diet of post-Soviet countries. It's incredibly delicious and useful product. They deteriorate very quickly after harvest, so it is impossible to delay salting. The proposed method will make it possible to enjoy a fragrant mushroom snack after two days. To prepare it, you need to take the following ingredients:
Porcini mushrooms need to be sorted out and soaked in water for an hour. During this time, change the water several times. Brush off all dirt and debris with a brush. Cut off parts of the legs with the ground. Particularly large mushrooms cut into several parts. Pour water into a saucepan, add salt and send to the stove. As the future brine boils, send all the other spices there. Dip the prepared mushrooms into the boiling brine, reduce the heat. Boil the mushrooms for at least 20 minutes, then drain in a sieve or colander. Do not pour out the brine.
Sterilize jars. Put the mushrooms in the prepared container, tightly, caps up. The brine must cool down.
Pour the blanks with the cooled marinade, cork the jars with nylon lids and send them to a cool place for storage. After 48 hours, fragrant white mushrooms can be treated to relatives and friends!
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 necessarily settle 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:
- Pour a little salt into an enameled pan or other suitable container and put 2-3 layers of washed mushrooms on top with caps 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 new portion again. 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. Bon Appetit.
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 with iron lids and store in the refrigerator or basement. After two weeks, you can invite guests to taste delicious mushrooms.
How pleasant it is to open a jar of salted chanterelles in winter! 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!
Salted mushrooms, storage of salted mushrooms
Salting mushrooms is one of the simplest and most common ways to harvest them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and for stewing.
Almost all types go to salting edible mushrooms, including milk mushrooms and volnushki.
Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well by placing them in a colander and rinsing by repeated immersion in a bucket with cold water let her drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.
After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and half cut off at the legs lower part. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.
Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent browning during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of citric acid are added (based on 1 liter of water).
There are several main ways to pickle mushrooms:
Dry pickling of mushrooms
Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with salt moderately, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects). The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.
Salting mushrooms in a cold way
Cold pickling is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.
Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, mushrooms, chanterelles, bitters, valui - 15-20 minutes. Whites and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.
Subsequently, they are laid in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (50 g of salt is taken for 1 kg of mushrooms for milk mushrooms, volushki and russula and 40 g for mushrooms) , chopped garlic, dill, cherry, currant or horseradish leaf, cumin. Mushrooms are laid out with caps down and a layer of no more than 6 cm.
The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.
After filling the barrel, after about 5-6 days, you need to check if there is a brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete the salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
Hot salting is carried out as follows. Mushrooms are cleaned, sorted; in whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui is soaked for 2-3 days.
Pour 0.5 cups of water (per 1 kg of mushrooms) into the pan, put salt and put on fire. Put mushrooms into boiling water. During cooking, the mushrooms must be gently stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then put pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus boletus 20-25 minutes, valui 15-20 minutes, volushki and russula 10-15 minutes.
The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.
With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
Storage of salted mushrooms
Salted mushrooms should be stored in a cool, well-ventilated area at a temperature of 5-6°C, but not below 0°C. At low temperatures, the mushrooms will freeze, crumble, lose taste qualities. Storage of salted mushrooms at temperatures above 6°C may cause souring and spoilage.
It is necessary to regularly monitor that the mushrooms are always in brine. If the brine evaporates and does not cover all the mushrooms, then cooled should be added to the dishes boiled water. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold on the walls of the dish is wiped with a clean cloth dipped in hot water.
In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, the weaker ones in brines undergo lactic acid fermentation and fermentation of mushrooms. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such mushrooms in food becomes impossible.
To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed dish and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy.
Do you know that.
- ...in terms of chemical composition, mushrooms are closer to products of animal origin.
- …the basis nutritional value mushrooms are proteins, fats, carbohydrates
- … water accounts for 85-94 percent, and dry matter for 6-15 percent.
- ... in fresh mushrooms, the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
- ... rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, boletus, morels, white podgruzdok.
- ... mushroom proteins are well absorbed, and their other nitrogenous compounds are involved in the formation of a special "mushroom" aroma and taste.
- ... a pleasant sweetish taste to fresh mushrooms is given by sugars and sugar alcohols.
- ... mushrooms contain animal starch (glycogen) and fiber (fungin).
- …the total carbohydrate content of mushrooms is 1.0-3.7 percent.
- ... mushroom fiber is close in structure to chitin, so mushroom cells have great strength.
- ... fat in mushrooms - 0.4-0.9 percent.
- ... in a boletus, mushroom, chanterelle, there is more fat in the hat than in the leg, in the camelina - on the contrary.
- ... in mushrooms organic acids, however, very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids were found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acids in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
- ... there are no less vitamins in mushrooms than in many berries.
- ...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. As much as cranberries and lingonberries, it contains fresh butter, mushrooms and russula. The rest of the mushrooms in terms of the presence of vitamin C are at the level of blueberries.
- ... in young porcini mushrooms there is 10-13 times more vitamin B2 than in rye bread, potatoes, milk. However, with the aging of mushrooms, the amount of B vitamins in them decreases by 2 or more times.
- ... the richest in vitamin B1 are boletus and mushrooms (0.07 mg per 100 g fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, aspen mushrooms, russula (0.3-0.45 mg); PP - mushrooms and aspen mushrooms (9.7-10.3 mg).
- ... mushrooms contain carotene and vitamin D.
- ... mushrooms are rich in iron, copper, sodium, calcium.
- ... there are a lot of extractive substances in mushrooms (3.0-5.0 percent). Moreover, most mushrooms have more of them in the leg than in the hat. You can get acquainted with extractive substances by trying mushroom broth. They give the food its original taste and aroma. Thanks to extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. Fragrant fillings for pies are prepared from them.
- … free amino acids, aromatic and extractive substances contained in mushrooms cause an increased separation of digestive juices, improve appetite and assimilation of food.
- … the consumption of mushrooms does not lead to the accumulation overweight. Doctor's advice is needed only for those who suffer from diseases of the liver and intestines.
- ...characteristic nutritional value mushrooms is not only their chemical composition but also digestibility. So, when eating 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value 209 kcal. For comparison: 100 g rye bread contain 206, 100 g of beef - 218 kcal.
If the snow has melted and mold has appeared in this place - to the mushrooms. (We are talking not just about the harvest of mushrooms, but about the abundance of mushrooms in this particular place. The mold that appeared from under the snow indicates a mycelium (it is also a mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .
Salted mushrooms are a delicious and versatile product. They act and complete an independent dish, and an ingredient in salads / savory pastries, and also perfectly combined with meat and vegetables. Many housewives may have a logical question: how to salt the mushrooms so that their taste does not deteriorate, and the blanks are stored long time? We will analyze all the subtleties of this process in our article.
Which mushrooms are best for pickling
You can pickle all edible mushrooms. Processing methods may vary only slightly, depending on the specific type of product.
It is important to remember that you need to pay attention not only to the type of raw materials, but also to the places where they are collected, since a mushroom, like a sponge, instantly absorbs pollution and poisons from the air.
With cultivated varieties such as oyster mushroom and champignon, the danger is minimized, then with the rest of the mushrooms it is important to follow some rules:
- It is necessary to collect raw materials for salting in the forests, as far as possible from the places of human settlement, industrial enterprises and motorways. Such a product will contain a maximum nutrients and vitamins, and will not cause poisoning.
- If appearance mushroom is in doubt, you should not cut it and use it for eating.
- It is extremely important to know well what edible mushrooms look like, so as not to accidentally confuse them with poisonous ones. If there is not a lot of knowledge on this topic, you should ask for help from experienced mushroom pickers.
- The optimal time for "quiet hunting" is early morning, when the mushrooms are best seen.
- Only strong, whole specimens are taken for food.
Properly selected raw materials are the basis of tasty and safe pickles.
Preparing for salting
Before proceeding directly to salting, some preparatory work should be carried out:
- It is important to remember that freshly harvested raw materials must be processed within the next couple of hours, as wild mushrooms are prone to rapid deterioration.
- The resulting crop must be carefully sorted, removing spoiled, cracked specimens so that the pickles are better stored.
- After that, the mushrooms are thoroughly washed with running water, clearing of pieces of earth, foliage, sand and other debris.
- Then large specimens are cut into several parts, in smaller specimens the stem is separated from the cap. Some mushrooms begin to darken quickly, so the already chopped raw materials are put into any container filled with water. A little salt is also added there.
An important addition: in the hot way, only mushroom caps should be salted.
To prepare such a mushroom snack for a kilo of any mushrooms, you will need the following components:
- a spoonful of salt;
- peppercorns;
- half a glass of filtered water;
- lavrushka.
To the above ingredients, if desired, you can add cherry leaves, currants, carnation flowers, dill. Mushroom caps must first be separated from the legs.
Salting mushrooms is carried out as follows:
- Boil the required amount of water in a saucepan, salt it and add the remaining spices.
- Then mushrooms are laid. After boiling again, the fire decreases. It is important to remove the foam from the surface of the brine.
- The duration of cooking is no more than half an hour, all this time the mushrooms must be stirred to avoid burning. The finished raw material will begin to sink to the bottom, but the brine should remain transparent.
- Now boiled mushrooms laid out in pre-treated containers, poured with brine and corked.
The blanks are allowed to cool, after which they are transferred to storage somewhere cool and dry.
The method is convenient for its simplicity and speed: you only need to boil the brine for mushrooms and boil them in it. But cold and dry methods are much more laborious.
With garlic for the winter
One way to hot pickle mushrooms is to cook them using garlic. This vegetable will give the salt a piquant flavor and appetizing aroma.
To prepare a delicious snack, you will need the following components:
- 1 kg of any mushrooms;
- half a glass of water;
- 3 tablespoons coarse salt;
- 4 cloves of garlic;
- 8 currant leaves;
- 10 black peppercorns;
- 2 large umbrellas of overripe dill.
Salt is prepared as follows:
- Mushrooms are pre-cleaned, washed, the legs are removed, and especially large hats are divided into several parts.
- Raw materials are poured with water, salted and boiled over medium heat for no more than 20 minutes, constantly removing the foam.
- In an already prepared jar, you need to lay mushrooms and spices in layers. When the container is full, it is filled with cooled brine and corked.
Its main difference from all the others is that mushrooms are soaked in water for a couple of days, during which the liquid is regularly changed.
After that, the prepared raw materials are laid out in a barrel in layers, alternating with spices and salt. Then the container is covered with a clean cloth, and a load is placed on top.
As the mushrooms settle, the container is filled to the top with fresh raw materials with spices and salt. Do this until the vessel is completely filled with rammed mushrooms.
Such barrels are stored only in the cold, best of all - in the basement.
Salted champignons for the winter
According to the above principle, you can easily prepare champignons.
It is done like this:
- To begin with, the mushrooms are cleaned, washed, and the legs are removed. After that, the raw material is poured clean water for a few days. Fluid must be changed twice daily.
- Spice, finely crushed garlic, salt are laid out in a pre-prepared container. A layer of champignons is laid out on top, which should not be thicker than 6 cm. It is important to observe the proportion - 2 tablespoons of salt are taken per 1 kg of raw materials. Spices are added to taste.
- After that, the container is covered with a clean cloth, a load is placed on top, and the entire “construction” is sent to a dark place for salting.
- If preparation is planned a large number mushrooms, then as the workpiece settles in the barrel, fresh mushrooms, salt and spices are added to it.
Fully salted mushrooms will be ready in a month and a half.
Dry cooking
This method is the fastest - you can feast on mushrooms after 2 weeks.
When salting, no liquid is used - only the mushrooms themselves and salt.
Preparing pickles is very easy:
- First, the mushrooms are cleaned of dirt with a soft cloth or brush, after which they are wiped and put into a pre-disinfected container.
- Spread the raw materials in layers, each of which is added.
- When all the ingredients are laid out, a clean cloth is placed on top, and a heavy weight is placed on top of it. The workpiece is sent to the cold.
For 1 kg of raw materials you will need 4 tablespoons of salt. No spices are used for salting, as this method designed to reveal the natural taste and aroma of mushrooms.
It is best to use a glass or wooden container. Metal or clay can worsen the taste of the finished product.
- Clean mushrooms are laid out in layers, sprinkled with salt, after which a thick cotton towel and a heavy load are placed on top. It is best to use stone.
- The blank is sent to the cold, and after a couple of weeks it will be possible to put crispy and fragrant milk mushrooms on the table.
There is nothing difficult in preparing salted mushrooms. The main thing is to choose quality product, then carefully prepare it for salting and strictly adhere to the technology. That's the only way to really get delicious snack. Try it!
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. (Ryzhiki are 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 the preparation of mushroom caviar, you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and moss 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 rest 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. Saute onions and carrots in a small amount of 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 tender 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. Banks roll up, turn upside down, wrap and leave to cool completely.
5. Pickled boletus
INGREDIENTS:
● butter,
● vegetable oil 1 tbsp. on the 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 of acetic acid to the pan 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. You can use it to make soups, mushroom sauces and gravies.
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.
