Mushrooms have long been a popular product, which many people go to pick in the autumn. What could be tastier than salted mushrooms on the table in the cold winter? Only now they must also be harvested correctly.
How to collect?
Each experienced mushroom picker will confirm that harvesting for the future begins even in the forest, at that very moment when you bend down, noticing a hat among the leaves and grass to get a forest trophy, cutting it under the spine. The finished product will be tasty only if the crop is harvested correctly.
The selection of raw materials needs to be done away from the tracks, as these plants absorb toxic emissions strongly, and after eating such a treat you can find very serious health problems. It is required to go into the forest at least a kilometer from the highway, it is there that those specimens that are suitable for salting for the winter grow.
It is better to pick mushrooms in the morning, it is at this time that they contain the greatest amount of nutrients, and the hats are more elastic. Overgrown plants are recommended to be left to feed the local inhabitants, because, as a rule, such mushrooms are tasteless and wormy. Medium specimens with fixed and even hats are considered the most ideal.
What mushrooms can be salted
The best options for salting mushrooms for the winter are plastic varieties:
- loadings;
- waves
- breasts;
- value;
- saffron mushrooms;
- honey mushrooms;
- russula;
- rowing;
- bitters;
- smoothies;
- earrings.
Of course, do not neglect tubular specimens at all:
- white
- Oaks
- boletus;
- boletus.
It is these mushrooms that are incredibly tasty and meaty.
Sorting
After the harvest is completed in the forest, the fruits need to be sorted, best of all by variety, since the taste of the winter harvest will depend on this. Of course, many mushroom pickers dump the entire find into one vat and cook them together, but it is better not to be too lazy and sort. Different types require a different approach to procurement, so you need to prepare them separately.
Cleaning
After sorting is done, the product needs to be washed from dirt, debris, adhering needles and leaves, as well as from the outer crust.
The easiest way to prepare mushrooms and Russula, they only need to be wiped with a damp cloth or brushed. Much less often, the product is washed with running water, but after these measures it is thoroughly dried.
The remaining varieties are simply rinsed in a colander or in a basin with water, but not for long, as this will affect the taste. In mushrooms, it is necessary to cut off dirty legs, in some varieties it is necessary to remove half the length.
Cutting
In order to figure out how to salt mushrooms at home, you first need to find out how to cut them correctly. To do this, you need to sort them. Leave the small ones as they are, and distribute the others into pieces of the same size, but not less than 6 cm.
Some mushrooms have a large number of easily oxidizing substances (mushrooms, mushrooms, boletus, butter), so they quickly darken in the air. In order to preserve their beauty and presentation, it is necessary to prepare a solution: pour 10 grams of salt and two grams of citric acid in 1 liter of water, and then send prepared pieces there.
Soaking
Before at home salting mushrooms after slicing, you need to go through another preparatory stage. Most varieties need preliminary soaking, and the duration of such preparation will be different. For example:
- for valuable breeds (white, champignons, boletus, boletus, oak) - enough night;
- for russula, traps and mushrooms, it will take about 5 hours;
- valuys, black breasts, violinists and bitters differ in the content of a large amount of bitterness, they will have to be prepared for at least 5 days.
Of course, at this time it is required to constantly change the water, ideally this is done every 3 hours. Alas, it is not always possible to achieve this, especially at night. If the product is heavily contaminated, then you can hold it for 4 hours in salted water (3% salt per total volume) and use the clean liquid for the remaining time.
How to salt mushrooms at home in a hot way
Favorite spices are often used for this option, as well as allspice, bay leaf, dill and blackcurrant leaves. Salt is added in a proportion of 2 tbsp. l per kilogram of mushrooms.
After harvesting, the crop is cleaned and sorted, if necessary, the roots are cut. When mushrooms have large hats, they can be divided into several parts. Prepared fruits need to be thoroughly washed in water, and some varieties will need to be soaked for several days.
For 1 kg of prepared ingredients, 1.5 l of water is poured into a wide pan and salt is poured. Then the container is sent to the fire, after the liquid boils, mushrooms can be lowered into it. At the time of cooking, the ingredients are gently mixed with a wooden spoon or fork so that they do not burn and cook at the same time.
If foam appears, then it is required to remove it with a slotted spoon, then add bay leaf, favorite seasonings, but always allspice. After boiling, the mushrooms are cooked for approximately 15โ25 minutes (this depends on the variety). The longest cooking time is boletus and boletus. For russula and waveworms it will take only 10 minutes. The finished product must necessarily sink to the bottom. The brine will become transparent.
After that, the ingredients are neatly transferred to a container with brine and closed. The liquid in the container should be at least 1/5 of the total weight of the mushrooms.
The cooked product should be well infused. You can eat the snack after 40 days, but it is better to withstand a longer period.
Cold way
If we salt the mushrooms in a cold way, the dishes in which they will be located need to be boiled with boiling water, or better, even a decoction, for the preparation of which it is recommended to use juniper branches. Favorite spices are poured at the bottom of the container, most often these are leaves of blackcurrant and cherry, dill, garlic, horseradish, lavrushka, cloves, pepper and others. Then a layer of mushrooms is laid out on the spices, only necessarily with the caps down, but it should not exceed 5โ8 cm. Each of the balls is transferred with salt in a proportion of 40โ50 grams per 1 kg of fruit.
Next, the product is covered with gauze, and a wooden circle is placed on top, and oppression is laid on it. Mushrooms will gradually shrink, and therefore new layers can be added to them, until the bowl is completely filled. Prepared dishes are left at medium temperature.
In the process of salting, it is periodically required to change the matter to clean, as well as rinse the oppression and carefully monitor so that mold does not occur. If this still happened, then you need to change the gauze and wipe the walls with a wet rag.
After 6 days, the mushrooms will condense quite well, and brine and a strong aroma will begin to appear in the dishes. After this moment, the tank goes to the cold.
The finished product can be tasted after a few months.
Dry technique
Since at home you can also use the dry method to salt mushrooms, we will consider this option in our review. Only it is not suitable for all varieties, but only for those that do not need to be soaked. It got its name from the fact that the prepared ingredients are not even washed, but simply cleaned with a knife.
For this option, you can use traditional spices. The ingredients are laid out in balls in a wide pan or in a jar, previously scalded with boiling water. Each of the layers is sprinkled with salt, for this it needs to be used more, at the rate of 3-4 tbsp. l per kilogram of mushrooms. The oppression is also laid on top, so that the products begin to produce juice. Salts prepared using this method are usually ready in a few weeks. Ingredients can be added on a rolling basis.
Storage
For those who figured out how to salt mushrooms for the winter in jars, it will also be interesting how you can save the cooked product so that it stays tasty for a long time and does not deteriorate. To do this, it is recommended to use a well-ventilated and cool room with a temperature of approximately 5-6 degrees. They must not be allowed to freeze, as this will affect their taste. If the temperature is higher, then there is a chance that they will turn sour and deteriorate.
Periodically, you need to look so that the mushrooms are lowered into the brine, as without it they will blacken and mold. If the liquid becomes small, then you can add cool boiled water.
How to salt a breast
The recipe for this dish is very simple. For the calculation, you need to use the main proportions, for each kilogram it is taken:
- 3 dill umbrellas;
- 3 tbsp. l salts;
- 2 lavrushki;
- 2 peas of black and 3 allspice;
- 3 cloves of garlic.
For their preparation, you can choose the cold method. Soak the ingredients before starting the procedure. If they are small - 3 days, when large - 5 days. Change the water in the morning and evening to keep it clean.
After the preparatory stage, the breasts are stacked with their hats down, and everything is covered with cargo from above. For a month you need to send the prepared container to the refrigerator. And after that they can be distributed in jars, only sterile. The brine in which they were placed is poured into prepared containers with the product, and a small amount of oil is poured on top. Each jar is covered and stored in a cool place. This technique is considered the most popular recipe.
How to salt the breasts in a hot way, every housewife should also know. To do this, you need mushrooms, herbs, garlic, dill, cherry and currant leaves. For one liter of filling, you need 1 tsp. sugar and 3 tbsp. l liquids.
Loosely sort, rinse, boil, cool and arrange in banks. Add garlic, dill and scalded leaves of cherries and currants to each bowl. Bring water to a temperature of 100 degrees and dilute sugar and salt in it. Then fill the jars with brine, cover with lids. Use a cool room for storage.
White mushrooms
For 1 kg of ingredients you will need:
- 2 tbsp. l Extra salts;
- 700 ml of water;
- 5 cloves of garlic;
- 3 peas of allspice and black pepper;
- 2 dill umbrellas;
- Bay leaf.
Those who are interested in how to salt porcini mushrooms need to know that this is done only in a hot way. Large specimens can be cut into pieces, and small ones can be prepared as a whole. The water should boil and it is necessary to dissolve the salt in it and send the mushrooms there. Cooking time takes 1.5 hours, then add spices there and cook for another ten minutes, regularly removing foam. After that, all the water is drained through a sieve into a separate container.
Each hostess should know how to salt ceps, as they turn out incredibly tasty. Next, you need to put garlic and dill cut into plates on the bottom of the cans. Then distribute the product, alternating it with garlic. From above, fill everything with brine and roll up the lids. After a few weeks, they will be ready for use.
Chanterelles
Itโs better for them to choose the cold way. Previously, the mushrooms must be kept for 24 hours in a salt-acid medium. To do this, 2 grams of citric acid and 10 grams of salt are sent per 1 liter of water, this is considered the main recipe. Not everyone knows how to salt chanterelle mushrooms in this way, so you need to consider everything in more detail.
It will be required per 1 kg of product:
- 2 dill umbrellas;
- 3 peas of black pepper;
- 3 leaves of laurel;
- 1 tbsp. l vegetable oil;
- 3 cloves of garlic.
Chanterelles need to be doused with boiling water and wait until the liquid drains. Garlic is chopped in slices. Dill, bay leaf and pepper are laid out at the bottom of the can. Then a double layer of mushrooms is laid out, sprinkled with salt and garlic, so you need to alternate.
Wake
Salting such mushrooms is not at all complicated. Before salmon mushrooms are salted, they must be carefully prepared, cleaned, and then soaked for three days.
For 1 kg of ingredients you will need:
- 0.5 tsp caraway seeds;
- 40 grams of salt;
- 1 tsp dill seeds.
Salt and spices are mixed together. The product is laid out in layers and sprinkled with spices, oppression is applied on top. After a few months, cooking will come to an end. In order to understand how to salt the mushrooms, so that they remain tasty and do not spoil, you need to know that they need to be kept from 0-10 degrees.
Mushrooms
In order to cook such products, it does not take much effort. They are small and do not require preliminary preparation, they just need to be rinsed well. Next, boil for 10 minutes. After the liquid is drained, they are washed. To figure out how to salt mushrooms mushrooms, you need to know how to make a pickle for their preparation. This will require:
- 2 tbsp. l salts;
- 2 cloves of garlic;
- 3 bay leaves;
- 3 allspice peas.
After the liquid boils, spices and mushrooms fall there, in this brine everything should boil for 30 minutes. After they settle to the bottom, they are transferred to banks. Then the liquid is poured into the containers, in which the mushrooms were cooked, an umbrella of dill and several leaves of currant are added to each. For storage, a cool room or refrigerator is ideal.