Salting mushrooms in jars is one of the easiest ways to harvest them. Canned mushrooms are used for side dishes, soups, marinades, snacks and stews. Practically all edible varieties are salted.
Methods for pickling mushrooms
Dry salting
Dry pickling of mushrooms in jars is suitable for making saffron mushrooms and woodworms. Mushrooms should be cleaned (do not wash), wipe with a clean, damp cloth. Lay in a container (jar or tub) in rows, pour with a moderate amount of salt, cover with a clean, dense cloth and put oppression on top. Juice should come out and cover the mushrooms on top. Dry salting preserves the natural aroma of products, their spicy taste. There is no need to put herbs and spices. After a week, you can eat mushrooms.
Cold salting
Cold salting of mushrooms in jars does not require preliminary boiling. Ginger, pigs, breasts, russula must first be cleaned, washed and soaked in salted water. Prepare the brine based on the proportion: 2 grams of citric acid and 10 grams of salt per liter of water. Soak in a cool place: gruzdy - 2 days; waves - 1 day; value - 3 days. The solution when soaking should be changed at least 2 times a day. Russula and saffron milk can not be soaked. In addition to soaking, you can use the blanching method. Immerse the mushrooms in boiling water (per liter - 10 grams of salt). Stand the mushrooms for 5 minutes, the valui - 15. After blanching, put the mushrooms in a cold water for cooling, then drain it and put the product into banks, sprinkling each row with salt, garlic, chopped dill, caraway seeds. Put oppression, withstand a couple of days at a temperature of 18-22 degrees, and then take it out to a cold place.
Hot salting
Hot salting of mushrooms in jars is as follows. Mushrooms should be cleaned, sorted. For brown boletus, white, boletus, cut the roots (they can be salted separately). Large hats cut into 2-3 parts. Wash the mushrooms in cold water. When pickling the values, they need to be soaked for a couple of days. Pour 100 ml of water (per 1 kg of mushrooms) into a container, put salt, put on fire. Put mushrooms in boiling water. Stir occasionally during cooking. Remove foam after boiling. Put pepper (peas), lavrushka, any seasonings. Cook porcini mushrooms for 25 minutes, traps - 15 minutes, valui - 20 minutes. Mushrooms will be ready at the moment when they settle to the bottom, and the brine becomes transparent. Transfer the product to another container for cooling. Then put it in banks, fill with brine (1/5 of the mass of mushrooms). You can use it after 40 days. Salting of white mushrooms and other varieties is carried out using a brine prepared from the following ingredients:
per kilogram of product 2 tablespoons of salt, lavrushka, several pieces of peppercorns, cloves, blackcurrant leaves and 5 grams of fresh dill are taken.
Recommendations
Mushroom pickling is an easy way to preserve the product until the winter. Choose whole and strong hats. But if you have accumulated a sufficient number of broken mushrooms, then do not rush to throw them away, cook caviar. Store mushrooms in hermetically sealed containers in places where there is a minimum amount of light and a low temperature.