Methods for s alting mushrooms for the winter: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is s alted mushrooms? How to implement it? You will find answers to these and other questions in the article. Often lovers of "quiet hunting" collect so many mushrooms that they can feed all their friends, relatives and neighbors, and a couple more buckets will remain. In this case, it is better to pickle the mushrooms: they are well stored, and tasty food is always at hand. Not everyone knows how to s alt mushrooms correctly. But this is a very simple process.

Rules for collecting forest gifts

S alting mushrooms is a responsible occupation. Very often, residents of megacities are looking for mushroom places in forest belts located along roads. They do not know that mushrooms absorb all the toxins and heavy metals that accumulate on the tracks from exhaust gases. With such a collection of chemicals, mushrooms cannot be s alted.

What is the most important principle when picking mushrooms? Mushroom places should be looked for no less than a kilometer from the highway. Of course, it's difficult. But he alth must be protected.

The next rule: you need to go for mushrooms at five o'clock in the morning, and not in the afternoon. Mushrooms that are picked in the morning will be crunchy, tight, and store better.

And the last thing: you don’t need to be greedy, don’t take a big bean with a huge hat. It is probably already very old, you can find in its sectionwormholes. Better look for a family of small russula or young mushrooms.

How to prepare?

Mushrooms for s alting are easy to prepare. There are three ways of s alting:

• Hot.
• Cold.
• Dry.

All of these methods are suitable for preserving mushrooms in jars. They differ in the duration of manufacture, are not equally suitable for all types of mushrooms. But we will talk about this below. Now let's find out how to prepare mushrooms for s alting and why it is important to sort them.

Usually we enjoy a good mushroom season, and therefore we tear everything into one basket. All collected mushrooms are usually poured into a large cast-iron bath. Then fill them with water so that it covers them completely. As a result, needles, dried leaves, and various garbage will come off the mushrooms.

Now the mushrooms need to be sorted and culled. They must be sorted into varieties, because some need to be soaked for a long time, some are not required at all. Yes, and everyone has a different cooking time.

Select podgruzdki, milk mushrooms, volnushki. They need to be soaked for up to five days, often changing the water. Set aside white, russula and mushrooms in a separate bucket. These mushrooms do not need to be soaked.

Remove the skin from the caps of some mushrooms (for example, butter). For others, clean the legs so that they become beautiful and bright. These are boletus and boletus.

Carefully look at the mushrooms so that there are no poisonous ones among them. Some of them are good at camouflage. Also check the mushrooms for the presence of living creatures in them. There are very small, but already wormy. They need to be thrown away.

S alting in jars (hot technology)

What is hot pickling of mushrooms? This technology is best suited for preserving mushrooms in jars. You can close any mushrooms in a hot way: aspen mushrooms, milk mushrooms, butternut squash, oily mushrooms, chanterelles, volnushki.

This method is good because the mushrooms cook very quickly. You can try them in a month, and sometimes even earlier. But they are not stored for as long as s alted in a cold way. And not so crispy.

Prepared, washed and soaked mushrooms must be weighed before cooking. After all, you need to know how much s alt you need (for every kilogram of mushrooms, you need to add a couple of tablespoons).

Pour the mushrooms with water and cook for about half an hour (it is better to cook milk mushrooms for 45 minutes). During cooking, be sure to remove the foam. Then put the mushrooms in a colander and let them cool. Now prepare the jars. It is better to take a five-liter, having a wide neck. This is necessary in order to make it convenient to put oppression.

First, put a layer of spices on the bottom of a sterile jar. Most often it is garlic, bay leaf and dill inflorescences. Then put a layer of mushrooms, sprinkle with s alt, lay a layer of spices again. Keep doing this until you run out of mushrooms.

Further, pour all this with the brine obtained after boiling the mushrooms, set the oppression so that they are completely covered with liquid. Refrigerate them for a couple of weeks. After them, you can use smaller banksexpand.

Cold way

Consider the cold pickling of mushrooms. This technology provides for a more long-term aging of mushrooms. So, white milk mushrooms can be consumed after s alting only after a month and a half. But how crunchy they will be!

This method of s alting mushrooms does not require heat treatment. But here the mushrooms need to be well prepared, soak before cooking, often changing the water.

The method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings: allspice and black pepper, dill inflorescences, bay leaf and garlic cloves, cut lengthwise. Each mushroom layer is sprinkled with s alt (two tablespoons of s alt per 1 kg).

A layer of spices should be placed on top, on which a load is placed so that the mushrooms secrete juice. If the juice appears slowly, then the mass of oppression must be increased. Such mushrooms should stand in a cold place for a month and a half.

Dry s alting

And how is s alting mushrooms for the winter in a dry way? This technology is suitable only for those mushrooms that do not need to be soaked. It is very simple and fast. Mushrooms in this case do not need to be washed. Usually, the top peel is removed from their hats with a knife. Then the mushrooms are cleaned a little and s alted.

The same spices are used for this method. First, the mushrooms are laid out in layers in a wide pan scalded with boiling water, or a jar. Each layer is sprinkled with s alt, and here you need to use more s alt (per 1 kg of mushrooms3-4 st. l. s alt). Oppression is placed on top so that the mushrooms secrete juice.

Russula and mushrooms s alted in this way are usually ready in a couple of weeks.

S alting with jars of garlic

Everyone likes little butterfish prepared in this way. In this case, they do not need to be soaked. For this mushroom pickling recipe you will need:

• 1 kg butter (but you can take other mushrooms);
• s alt (2 tablespoons);
• garlic (three heads);
• a couple of dill inflorescences;
• five black currant leaves;
• two sheets of horseradish;
• large bunch of dill;
• 5 carnations.

So first rinse the mushrooms and soak if needed. Then remove excess water, leave in a colander for a period of time. Sterilize the jar and dry.

Now rinse the greens, peel the garlic and cut lengthwise into slices. First, lay out a layer of greens, dill inflorescence, horseradish and currant leaves. Next, place the mushrooms upside down, s alt and sprinkle generously with chopped garlic and dill. Fill the jar with these layers.

Put oppression on top and put the mushrooms in a cold place for two weeks. Then you can arrange them in small jars, pour vegetable oil on top and close with plastic lids.

Porcini mushrooms in jars

We continue to study homemade s alting of mushrooms. To create a dish according to this recipe, you need to have:

• 1 kg white mushrooms;
• s alt (2 tablespoons);
• water (0, 7ml);
• three peas of black pepper;
• three peas of odorous pepper;
• bay leaf;
• two dill inflorescences;
• three carnations.

First, clean the mushrooms, then rinse, cut into pieces if necessary. Peel the garlic and cut along each clove. Pour water into a saucepan, dilute s alt in it and cook the mushrooms for about 15 minutes. The foam must be constantly removed. Then add all the spices to the water with mushrooms and cook for another 7 minutes.

At the bottom of a sterile jar, put dill and a couple of cloves of garlic. Lay out the mushrooms, sprinkling each layer with garlic. Top with brine and close with lids. Mushrooms will be ready in a couple of weeks!

S alting milk mushrooms

To make this dish you need to have:

• s alt (3 tbsp);
• 1 kg white mushrooms;
• three inflorescences of dill;
• six black peppercorns;
• three carnations;
• three odorous peppercorns;
• two bay leaves;
• three cloves of garlic.

Select, clean and wash the mushrooms. Soak them before s alting for three days, only change the water in the evening and in the morning. Next, put the mushrooms in a container with their caps down, sprinkling the mushroom layers with s alt and spices. Place oppression on top, and refrigerate for 30 days.

Remove the container after a month of s alting. Sterilize small jars. Sprinkle some s alt on the bottom of each. Now fill the jars with mushrooms along with the brine. Sprinkle s alt or pour sunflower oil on top. closejars with lids and send to a cold place.

S alting mushrooms in jars

To make such preservation you need to have:

• 1 kg camelinas;
• five cloves of garlic;
• s alt (3 tbsp.).

Mushroom legs need to be cut off, since only caps can be s alted. Rinse them well and cover with boiling water. Leave covered for three minutes, then let the water drain completely. Next, s alt the mushrooms by adding garlic cloves. Mix them well and leave for half an hour.

Prepare sterile half-liter jars. Lay the mushrooms tightly in them, sprinkle with a layer of s alt on top and close the lids. Store in a cool place.

Boletus in jars

Delicious boletus is very easy to s alt for the winter. They are great for serving guests and friends. So you need to have:

• 1 kg boletus;
• greens and bay leaves to taste;
• water (1 l);
• s alt (50 g).

Clean the collected mushrooms from debris and soak in a bucket overnight. Next, boil them in s alted water with spices for half an hour. Remove foam constantly. Now remove the mushrooms from the brine and let them cool. Strain the brine itself. Mushrooms Arrange the mushrooms in disinfected jars, sprinkling each layer with s alt.

Next, boil the brine and pour over the mushrooms. Close jars with lids and turn over. In this position, they should cool down. Now send them to a cold place. Rinse the mushrooms in boiled water before serving.