What is salting mushrooms? How to implement it? You will find answers to these and other questions in the article. Often, lovers of the “silent hunt” collect so many mushrooms that they can feed all 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 salt mushrooms correctly. But this is a very simple process.
Rules for collecting forest gifts
Salting of mushrooms is a responsible occupation. Very often, residents of megacities search for mushroom spots in forest belts along the roads. They don’t know that mushrooms absorb all toxins and heavy metals that accumulate from exhaust gases on the tracks. With such a collection of chemicals, mushrooms cannot be salted.
What is the most important principle when picking mushrooms? Mushroom places need to be looked for no less than a kilometer from the highway. Of course, this is difficult. But health must be protected.
The following rule: you need to go for mushrooms at five in the morning, and not after dinner. Mushrooms that are picked in the morning will be crispy, tight, and even better stored.
And the last: you do not need to be greedy, do not take a big chick with a huge hat. It is probably already very old, you can find wormholes in its section. Better look for a family of small russula or young mushrooms.
How to prepare?
It is easy to prepare mushrooms for pickling. There are three ways to salting:
All of these methods are suitable for preserving mushrooms in jars. They vary in duration of manufacture, are not equally suitable for all types of mushrooms. But we will tell about it below. Now we will find out how to prepare mushrooms for pickling and why it is important to sort them.
Usually we rejoice in the good mushroom season, and therefore we tear everything in 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-up leaflets, and various rubbish will stick out from the mushrooms.
Now the mushrooms need to be sorted and rejected. They must be sorted by grades, because some need to be soaked for a long time, some are not required at all. And everyone has different cooking times.
Take away loads, breasts, waves. They need to be soaked for up to five days, often changing the water. Put whites, Russula and saffron mushrooms in a separate bucket. Soaking these mushrooms is not required.
From the caps of some mushrooms (for example, butter), remove the peel. For others, clean the legs so that they become beautiful and bright. These are boletus and boletus.
Look carefully at the mushrooms so that they are not poisonous. Some of them know how to disguise themselves well. Also check the mushrooms for the presence of living creatures. There are very small, but already wormy. They need to be thrown away.
Salting in banks (hot technology)
What is salting mushrooms hot? This technology is best suited for canning mushrooms in jars. In a hot way, you can close any mushrooms: boletus, mushrooms, obabek, butterfish, chanterelles, trawls.
This method is good because mushrooms cook very quickly. You can try them in a month, and sometimes even earlier. But they are not stored as long as cold-salted. And not so crispy.
Prepared, washed and soaked mushrooms must be weighed before cooking. After all, you need to know how much salt is needed (for every kilogram of mushrooms you need to add a couple of tablespoons).
Pour mushrooms with water and cook for about half an hour (it is better to cook the mushrooms for 45 minutes). Be sure to remove the foam during cooking. Then discard the mushrooms in a colander and let them cool. Now prepare the cans. It is better to take a five-liter, having a wide neck. This is necessary so that it is convenient to put oppression.
First, put a layer of spices on the bottom of the sterile jar. Most often it is garlic, bay leaf and dill inflorescences. Then lay out a layer of mushrooms, sprinkle with salt, lay a layer of spices again. Do this until the mushrooms run out.
Then fill it all with the brine obtained after cooking the mushrooms, set the oppression so that they are completely covered with liquid. Put them in the cold for a couple of weeks. After they can be decomposed into smaller banks.
Cold way
Consider the cold pickling of mushrooms. This technology provides for longer-term aging of mushrooms. So, white breasts can be consumed after salting only after a month and a half. But how crunchy they will be!
This method of salting mushrooms does not require heat treatment. But here you need to prepare the mushrooms well, soak them before cooking, often changing the water.
The method is interesting in that mushrooms are laid out in a clean container in layers with seasonings: fragrant and black pepper, dill inflorescences, bay leaves and garlic cloves, cut lengthwise. Each mushroom layer is poured with salt (for 1 kg there are two tablespoons of salt).
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 salting
And how is salting of mushrooms carried out for the winter in a dry way? This technology is only suitable for those mushrooms that do not need to be soaked. She is very simple and fast. Mushrooms in this case do not need to be washed. Usually, they remove the top peel from their hats with a knife. Then the mushrooms are slightly cleaned and salted.
The same seasonings 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 salt, and here the salt needs to be used more (for 1 kg of mushrooms 3-4 tbsp. L. Salt). Above is placed on top in order for the mushrooms to secrete juice.
Russula and saffron mushrooms, salted in this way, are usually ready in a couple of weeks.
Salting with jars of garlic
Little butter cooked in this way, everyone likes. In this case, they do not need to be soaked. For this recipe for pickling mushrooms, you will need:
- 1 kg butter (but you can take other mushrooms);
- salt (2 tbsp. l.);
- garlic (three heads);
- a couple of dill inflorescences;
- five leaves of black currant;
- two sheets of horseradish;
- a large bunch of dill;
- 5 cloves.
So, first rinse the mushrooms and soak if necessary. Then remove excess water, leave in a colander for a period of time. Sterilize the jar and dry.
Now rinse the herbs, peel the garlic and cut lengthwise into slices. First lay out a layer of greenery, dill inflorescence, sheets of horseradish and currant. Next, place the mushrooms upside down, add salt, and sprinkle abundantly 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 cover with plastic lids.
Ceps in banks
We continue to study homemade mushroom pickling. To create food for this recipe you need to have:
- 1 kg of porcini mushrooms;
- salt (2 tbsp. l.);
- water (0.7 ml);
- three peas of black pepper;
- three peas of smelling pepper;
- Bay leaf;
- two inflorescences of dill;
- three cloves.
Peel the mushrooms first, then rinse, cut into pieces, if necessary. Peel the garlic and cut along each clove. Pour water into a saucepan, dilute the salt in it, and set the mushrooms to boil for about 15 minutes. Foam needs to be removed constantly. Then add all the spices to the mushroom water 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, pouring garlic on each layer. Top with brine and cover with lids. Mushrooms will be ready in a couple of weeks!
Salting of mushrooms
To make this dish you need to have:
- salt (3 tbsp. l.);
- 1 kg of white breasts;
- three inflorescences of dill;
- six peas of black pepper;
- three cloves;
- three peas of fragrant pepper;
- two bay leaves;
- three cloves of garlic.
Sort, peel and rinse the mushrooms. Soak them before salting for three days, only in the evening and in the morning change the water. Next, put the mushrooms in a bowl with their hats down, pouring mushroom layers with salt and spices. Place oppression on top and refrigerate for 30 days.
Remove the container after a month of salting. Sterilize small jars. Pour some salt into the bottom of each of them. Now fill the jars with mushrooms along with brine. Sprinkle salt on top or pour in sunflower oil. Close the jars with lids and send to a cold place.
Salting saffron mushrooms in banks
To make such a conservation, you need to have:
- 1 kg of mushrooms;
- five cloves of garlic;
- salt (3 tbsp. l.).
In mushrooms, the legs need to be cut off, since only hats can be salted. Rinse them well and fill with boiling water. Leave under the lid for three minutes, then let the water drain completely. Next, salt the mushrooms by adding garlic cloves. Mix them well and leave for half an hour.
Prepare sterile half-liter jars. Lay them in the mushrooms tightly, top with a layer of salt and cover with lids. Store in a cool place.
Hazelnuts in banks
Delicious boletus is very easy to salt for the winter. They are great for treating guests and friends. So you need to have:
- 1 kg of boletus;
- greens and bay leaf to taste;
- water (1 l);
- salt (50 g).
Remove garbage from the collected mushrooms and soak in a bucket overnight. Next, boil them in salt water with spices for half an hour. Remove foam all the time. Now remove the mushrooms from the brine and let them cool. Filter the brine itself. Mushrooms lay the mushrooms in disinfected jars, pouring salt on each layer.
Next, boil the brine and pour them mushrooms. Close the lids of the jars and turn over. In this position, they should cool. Now send them to a cold place. Rinse the mushrooms in boiled water before serving.