Autumn is considered the best time to make mushroom preparations. Mushrooms are most often used for these purposes. By their nutritional value, they practically do not differ from milk, meat and boletus. As for the specific burning pepper flavor of these mushrooms, our housewives have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about the existing methods of pickling and salting this product.
The most important nuances
It should be noted that the procurement of mushrooms is not as complicated as it might seem at first glance. You just need to get acquainted with some of the subtleties of this process. Almost any mushroom is suitable for pickling and pickling. The only thing that needs to be done at the initial stage is to get rid of old instances. It is also important to ensure that they are not stained or damaged. Do not use loafs with wormholes and insects.
Before pickling, it is recommended to wash the mushroom caps with a stiff brush. A steel sponge is best suited for these purposes. To make the harvested product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will allow you to get rid of the characteristic bitter taste.
Store the finished product preferably in a glass bowl. You can also use enameled containers. But they must be examined in advance for cracks, chips and rust. Spoiled pots are not suitable for storing mushrooms. It is important to remember that salted breasts prepared more than six months ago are no longer suitable for consumption. In marinated form, they can be stored for no longer than twelve months.
Existing Techniques
To date, there are various ways of harvesting the mushrooms. The most popular are salting and pickling. Dried or frozen mushrooms are unsuitable for further use.
Most people give preference to salting, believing that such breasts are much tastier than those that were flooded with marinade. Mushrooms prepared in this way are very tasty and pleasantly crispy. However, the second method is also popular with modern hostesses, since it is recognized as safer.
Hot Stacking Technology
This is one of the easiest ways. Its main advantage is that there is no need for pre-soaking the mushrooms. In this case, you can restrict yourself to simply cleaning the product. As for the brine, for its preparation for each liter of liquid you will have to use two tablespoons of salt, bay leaf, peppercorns, dill seeds, horseradish and garlic.
In order for winter harvesting to take place without complications, the recommended technology must be strictly observed. At the initial stage, the mushrooms are boiled in slightly salted water. They languish under the lid for about a quarter of an hour. It is important not to overdo it with salt. On a ten-liter capacity, it is enough to put no more than three tablespoons of this component.
Then the mushrooms are sent to a brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they are completely cooled. After that, the container is kept for a week in a cool place. After seven days, the breasts are laid out on previously sterilized jars, poured with brine, add a tablespoon of vegetable oil and close with plastic lids. After another three or four weeks, the product is completely ready for use.
Features of the cold method
It should be noted that the procurement of milk in this way takes at least forty days. For this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will be more tasty and fragrant.
But modern realities are such that not every housewife has the opportunity to use a barrel of natural wood. In addition, not all families consume a large number of mushrooms. Therefore, they can be salted in standard glass containers.
Harvesting liqueur for the winter in jars using the cold method
For these purposes, liter containers are usually used. First, in each jar is placed:
- Two or three lavrushki.
- Horseradish leaves.
- A couple of cloves of garlic.
- Ten cherry and currant leaves.
- Three stems of umbrella dill.
- Two tablespoons of salt.
After that, pre-soaked mushrooms are added to the container with spices, carefully packed and filled with water. Filled cans are covered with clean gauze and nylon caps, and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt the mushrooms for the winter in a cold way, one cannot but mention one important nuance. Before serving, such mushrooms must be thoroughly rinsed.
Barrel pickling technology
It should be noted that mushrooms cooked in this old way are saturated with the aroma of natural wood, so they turn out to be extremely tasty. In order for the harvesting of the loaves to go without any difficulties, it is necessary to strictly observe the indicated proportions.
Ten kilograms of previously washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are sent there. All lay in layers. It is very important that exactly the horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle is placed and oppressed.
The contents of the container are regularly checked for mold. In the event of its appearance, they immediately get rid of it, change the gauze and process the circle and oppression. After about a month, the mushrooms will be completely ready for consumption. They get out of the barrel, after putting on sterile gloves.
How to pickle white mushrooms with cabbage leaves?
The presence of greens makes mushrooms more delicious and fragrant. Therefore, many housewives often use this particular recipe. To procure white mushrooms quickly and without hassle, you should stock up on all the necessary components in advance. For this, your kitchen should have the following components:
- Eight cabbage leaves.
- Five kilograms of white breasts.
- Ten branches of dill with umbrellas.
- 200 grams of salt.
- Head of garlic.
- Horseradish root.
- Twenty currant and cherry leaves.
Pre-prepared mushrooms blanch. Wash greens in cool running water. As for the cabbage leaves, each of them is divided into small fragments.
Mushrooms are placed in a three-liter clean jar, sprinkled with salt, part of the greens and garlic passed through the press. Layers alternate until the tank is full. Then the dishes are covered, the load is placed on top and sent to a cool place until ready.
Spice-Free Option: Product List
It should be noted that the preparation of black mushrooms according to this recipe is so simple that even an inexperienced chef can cope with it without problems. Despite using a minimal set of ingredients, the mushrooms are quite tasty. Before you begin the process, you must make sure that you have at your disposal:
- Five kilos of fresh black mushrooms.
- 250 grams of coarse salt.
Cooking technology
From fresh raw materials, adhering dirt is removed, all suspicious areas are cut off and washed thoroughly. The breasts processed in this way are sent to a spacious enameled bowl, poured with cold water and pressurized so that the main ingredient is completely immersed in the liquid. Five days later, all the bitterness disappears from the mushroom pulp. Immediately after this, you can proceed to the next, most important stage.
In order for the harvesting of mushrooms for the winter to take place at an accelerated pace, it is desirable to cut large specimens into several smaller parts. Soaked and prepared mushrooms are placed in a deep, wide dish, pouring layers of coarse salt. A flat object (a plate, a lid or a board) is placed on top, pressed with a load and left for three days. The contents of the container are mixed daily, taking care not to damage the caps. After this time, pickle is transferred to pre-prepared jars and covered with non-metallic lids. Tightly packed dishes are sent for further storage in the refrigerator or in the cellar. After two months, the mushrooms will be completely ready for consumption.
Onion Recipe
Before you salt the breasts for the winter, you should stock up with all the necessary ingredients. In this case, your kitchen should have:
- A ten-liter bucket of fresh mushrooms.
- 330 grams of salt.
- At least five large onions.
Before proceeding to salting, breasts must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large pot, alternating with salt and onion rings. On the last layer put something flat and put the load.
After a month and a half, mushrooms of mushrooms, the harvesting of which is considered in today's article, are laid out in clean glass jars and sent to the refrigerator.
Another recipe: list of ingredients
As mentioned earlier, black breasts are considered conditionally edible mushrooms. Therefore, they are most often harvested using the hot method. To get a tasty and fragrant snack, you need to stock up on necessary products in advance. In your kitchen should be:
- One and a half kilograms of fresh black mushrooms.
- Four liters of water.
- Six tablespoons of table salt.
- Fifteen peas of black pepper.
- Cloves.
- Bay leaf.
- Five peas of allspice.
- Seven Umbrellas Dill.
To ensure that the harvesting of the loaves is not interrupted in search of the required components, the above list should be replenished with clean brine water and vegetable oil.
Process description
First of all, you should do mushrooms. They are washed, removing all dirt with a small brush. After that, the breasts are poured with clean cold water and left for three hours. It is worth noting that in this case it is not necessary to soak. But if you nevertheless decided to do this, then after three hours the capacious pan is filled with four liters of water and, waiting for it to boil, they send large salt and mushrooms into it. During the cooking process, which will last about twenty minutes, foam may form on the surface and must be removed.
Meanwhile, brine is prepared in a separate bowl. To do this, add a bay leaf, cloves, salt and two types of peppers to a container with boiling water. At the very end, dill umbrellas are sent to the brine and the plate is immediately turned off.
The cooked mushrooms are thrown into a colander so that the excess liquid is removed from them, put them in a clean bowl and pour hot brine. So that the mushrooms do not float, they are pressed with a flat plate on which the press is installed. After that, the container is cleaned in a cool place. After three days, the mushrooms are laid out in prepared jars, poured with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in the cellar or in the pantry. After a month, salted breasts can be served.