Hot salting is most often used for boletus, boletus, boletus, boletus, chanterelle, honey mushroom and goat. Less commonly, valui, russula and volnushki are salted this way.
The first method of hot pickling mushrooms
After preliminary preparation and sorting, the mushrooms are boiled in salted water (see the article “How to prepare mushrooms for pickling?”).
Cook the prepared mushrooms as follows (based on 5 kg of mushrooms): pour 3 glasses of water into an enamel pan, add 100 g of salt and 6 bay leaves. Bring the water to a boil, add mushrooms, then continue to cook everything together over low heat, stirring gently.
During cooking, the mushrooms release juice and foam forms on the surface, which is recommended to be skimmed off with a slotted spoon.
The 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 and elastic, 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 pan with mushrooms in a large container with cold water.
Cooled mushrooms are packaged in small barrels and covered with a clean cloth on top. A wooden circle is placed on top of the fabric, and a pressure (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.
After a month, the mushrooms are ready to eat.
The second method of hot pickling mushrooms
To pickle using this method, mushrooms are sorted and cleared of debris. The stems of boletus, boletus and boletus are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.
If valui, volnushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volnushki for 1 day, and russula are simply peeled from the film (see the article “How to cold salt saffron milk caps, volnushki and russula?")
Prepared mushrooms are washed with cold water.
To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp into the pan. spoons of salt. Salt water is brought to a boil. After this, mushrooms are immersed there.
During cooking, carefully stir the mushrooms with a paddle so that they do not burn.
When the water boils again, use a slotted spoon to remove the foam that has formed on the surface. After this, add 1 bay leaf, 3 black peppercorns, 3 clove buds, 5 g of dill seeds and 1-2 black currant leaves to the brine.
Continue cooking the mushrooms in the spicy brine with frequent stirring: porcini, aspen and boletus mushrooms - 20-25 minutes, valui - 16-20 minutes, and volushki 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 are carefully placed in a wide container so that the mushrooms cool quickly.
The cooled mushrooms are transferred together with the brine into barrels or glass jars. The top of the jars is covered with lids, and the barrels with cloth. A weight is placed on top of the fabric (see above).
The 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 ready for consumption after 45 days (one and a half months).
Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing. Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms.
Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.
After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.
Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water).
There are several main ways to pickle mushrooms:
- Dry pickling of mushrooms.
- Cold pickling of mushrooms.
- Hot pickling of mushrooms.
- Storing salted mushrooms.
Dry pickling of mushrooms
Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects).
The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7–10 days.
Cold pickling of mushrooms
Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled 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) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need 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, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki 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 placed 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 (for 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.
The dish filled to the top is covered with canvas, light pressure is placed and after 1–2 days it is taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.
After filling the barrel, after about 5–6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1–1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
Hot pickling of mushrooms
Hot salting is done as follows. Mushrooms are cleaned and sorted. The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.
Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully 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 add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20–25 minutes, valui for 15–20 minutes, volushki and russula 10–15 minutes.
The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40–45 days.
For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
Storing salted mushrooms
Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5–6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.
It is necessary to regularly ensure that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dish. If mold appears, the circle and fabric are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off 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, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and 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 hermetically sealed containers and stored in a cold and dry room. If you cover the jars 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:
Fans of “quiet hunting” often encounter a situation where the collected mushrooms can feed all relatives, neighbors and acquaintances, and there will still be a few buckets left. In such cases, it’s good to pickle the mushrooms: they store well and are tasty – you’ll eat your mind. But not everyone knows how to pickle mushrooms correctly. But it’s not difficult at all.
Prelude
First, the mushrooms are sorted and the “sheep from the goats” are separated. In fact, all mushrooms are suitable for pickling, except poisonous ones. Perfectionists prefer to pickle mushrooms, having previously sorted them by type: honey mushrooms to honey mushrooms, saffron milk caps to saffron milk mushrooms, milk mushrooms to milk mushrooms, and so on. Those who look at things more simply salt the mushrooms mixed together. The main thing is that they do not differ sharply in taste from each other. In general, it is not customary to salt tubular mushrooms, but enthusiastic experimenters salt both porcini mushrooms and boletus mushrooms, and are very pleased with the result. But mostly lamellar mushrooms are used for pickling: black and white milk mushrooms, honey mushrooms, russula, volushki, bitter mushrooms, valui and other gifts of the forest.
It would be a good idea to clean the collected mushrooms from dirt. It is best to rinse them under running warm water, thoroughly but quickly. The stems of mushrooms should be cut off if the mushrooms are large. In general, choose mushrooms that are approximately the same size.
Some types of mushrooms contain bitterness, so before salting they will have to be soaked, that is, kept in cold water for several days. For example, volnushki and bitter mushrooms are soaked for three days, milk mushrooms - up to five days; if they are very large, it is enough to soak the loadings in water for two days. The water, of course, needs to be changed periodically for fresh water.
Pickling mushrooms using dry and cold methods
The most convenient mushrooms for pickling are saffron milk caps. You don’t even need to wash them - wiping them with a napkin is quite enough. Some people don’t even see the point in pickling saffron milk caps, but simply eat them raw. But if you are going to salt saffron milk caps, then prepare a container of appropriate size, salt and dill, or rather its seeds. You will need about a tablespoon of salt per kilogram of mushrooms. Saffron milk caps are salted dry.
The saffron milk caps are placed in layers in a container (pan or bucket) with their caps down, sprinkling each layer of mushrooms with dill seeds and salt. A plate is placed on top, and pressure is placed on it. The role of oppression can be performed by a can or a jar of water, a heavy (clean!) cobblestone or a family bronze figurine - it doesn’t matter. The main thing is that the saffron milk caps give juice in a couple of hours. You will see it immediately - the liquid will rise above the plate, completely covering the saffron milk caps. In this form, the saffron milk caps are left at room temperature for a couple of days. As soon as the characteristic sour aroma appears, the container is removed to a dry and cool place. If a large saucepan does not fit in the refrigerator, place the saffron milk caps in clean, scalded glass jars and cover with lids. Just make sure that the brine completely covers the mushrooms, otherwise mold cannot be avoided. When it gets colder, the jars can be taken out to the loggia and stored there all winter. You can try salted saffron milk caps already three days after pickling.
Other mushrooms - honey mushrooms, milk mushrooms, trumpet mushrooms, russula - are salted in a cold way, that is, with soaking. After soaking, the mushrooms are laid out in a container in layers, sprinkling with salt and adding horseradish, oak and currant leaves, allspice, and bay leaves. You also need about 40-50 g of salt per kilogram of mushrooms, and add spices to taste. Place pressure on top of the mushrooms and make sure that the mushrooms do not protrude from the brine. Over time, the mushrooms will settle, so if you went to the forest again and brought another batch of mushrooms, feel free to add a new portion to the container. Cold-salted mushrooms will be ready in about a month and a half.
Hot salting
For hot pickling, you need to boil the mushrooms in brine. But not so much brine is required - the mushrooms will release the excess liquid during the cooking process. For a kilogram of mushrooms you will need 125 ml of water, two tablespoons of salt (regular, without iodine), bay leaf, a couple of currant leaves, three peppercorns, cloves. Start cooking the mushrooms by pouring half a glass of water into the pan and adding the mushrooms. The mushrooms must be stirred and the foam that appears must be removed in time. Spices are added during the cooking process.
Cook the mushrooms for a short time - no more than 20 minutes. When the mushrooms are ready, you will immediately notice that they will sink to the bottom of the pan. Then remove the mushrooms with a slotted spoon and place them in a basin or other wide container to cool faster. After the cooled mushrooms are placed in clean, dry jars and filled with hot brine. The mushrooms will be ready in about 45 days. You need to store jars of salted mushrooms by closing them with plastic lids and moving them to a dry and cool place - in the refrigerator or (if you have one) in the cellar.
Pickling mushrooms is also one of the easiest ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing.
Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms. Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.
After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.
Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water).
There are several ways to pickle mushrooms - dry, hot and cold.
DRY SALKING
Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.
COLD SALTED
Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled 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) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need 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, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki 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 placed 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 (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.
The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.
After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
HOT SALTED
Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.
Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully 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 add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula 10-15 minutes.
The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.
For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
STORING SALTED MUSHROOMS
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, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and 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 hermetically sealed containers and stored in a cold and dry room. If you cover the jars 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.
MANUFACTURING MUSHROOM HOOD
Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used for soups and also as a side dish.
Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and simmered for half an hour. For 1 kg of mushrooms add 0.25 liters of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate container.
Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and poured hot into small jars or bottles. The jars are immediately hermetically sealed and turned upside down with the lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.
With this method of preparation, the mushroom extract is well preserved for a long time.
Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.
When using mushroom extract as a side dish, add up to 10 percent vinegar, in which you should first boil a little allspice, black and red pepper, mustard seeds, a few bay leaves and other spices.
The mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.
Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.
Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.
Is it possible to pickle mushrooms in plastic containers?
Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.
If there is no other option, pay attention to the markings on the bottom of the container.
If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.
Preparatory stage of salting
Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.
Sorting
Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.
Cleaning
Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.
Slicing
If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.
Soaking
Methods for pickling mushrooms
There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.
Quick salting
The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.
Boil them until tender, add salt to taste, use spices, garlic and pour in weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.
Hot method
The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.
As soon as the liquid boils, place the mushrooms in it.
Important! After 5 minutes, foam will appear that needs to be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.
Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remains after cooking and roll up. It is better to store such preparations in a cool place.
Cold way
Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.
Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.
Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.
Important! Synthetic fabrics cannot be used.
Refrigerate the pickles, and within a few weeks you can enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just like in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.
This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.
In a barrel
Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.
After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.
Without vinegar
The recipe for making it without using vinegar is especially popular.
Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.
Pickling frozen mushrooms
There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.
For 3 kilograms of freezing, you will need 3 heaped tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low so that the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.
After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.
Recipes for pickling mushrooms at home
It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.
Milk mushrooms
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
- 60 grams of salt;
- 4 cloves of garlic;
- 10 black peppercorns;
- and the same number of leaves from a currant bush;
- several dill umbrellas.
Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.
Saffron milk caps
To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.
Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.
Honey mushrooms
Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.
To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.
Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.
Oyster mushrooms
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
Butter
The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.
Chanterelles
It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.
Gobies
Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Pigs
Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.
Volnushki
Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.
Cowsheds
The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.
All that remains is to put the cowsheds in jars, fill them with brine and seal them.
Storing salted mushrooms
Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.
