Mushrooms mushrooms hot salting. Redheads for the winter - recipes for freezing, salting in a quick, cold and hot way, marinated in a jar

reservoirs 17.10.2019

reservoirs

Bright orange saffron mushrooms are widely known and loved by many. You can cook them in different ways - in any form, the dish will delight you with excellent taste. Salted mushrooms are especially popular. And how to salt mushrooms correctly so as not to spoil the taste of a valuable product?

Mushrooms are universal mushrooms. They have gained popularity due to their excellent gastronomic qualities, delicate taste and aroma. But forest beauties are not only famous for this, they are perfectly absorbed by the human body, unlike other mushrooms, they have a wider biological composition:

in mushrooms a large number of protein (more than 46%), this allows them to be included in the diet of people who have refused to eat animal products;
bright color indicates the presence of carotenoids. Being transformed in the human body into vitamin A, the substance is responsible for antioxidant, restoring cell functions;
present in mushrooms and vitamins of group B, PP, C;
the list of minerals is also wide, the main ones include calcium, magnesium, phosphorus and potassium;
zonal substances and fiber improve digestion, removing toxins from the intestines.

Mushroom camelina also natural healer: the antibiotic lactarioviolin was found in its composition. This component is due to its anti-inflammatory and antiviral effect.

Low calorie content and beneficial properties make mushrooms a valuable product, allow you to include these mushrooms in the composition diet food. How to pickle mushrooms at home so that it is tasty, and all useful qualities are preserved?

Ryzhik can be collected already in July, the season continues until the first October frosts. You can find bright mushrooms in a spruce or pine forest. They grow in groups, so if you meet one, it means that the rest of the family is hiding nearby.

If you are lucky, and strong and fleshy mushrooms will meet in a pine forest, they will be whole at any size, they will not lose their beauty during processing. In the spruce forest there are thinner species, so it is better to collect small specimens. An adult mushroom will have to be cut into pieces: the cap may break, although this will not affect the taste.

What a mushroom picker should know:

For any salting option, fresh mushrooms are needed. They are processed immediately, do not postpone the procedure for later.
In order to have less fuss at home, it is better to clean the mushrooms during collection, cut off dirty areas, remove dried leaves and debris.
It is preferable to salt mushrooms with a cap diameter of 5 cm: such mushrooms retain their integrity and look very beautiful on the table.
Inexperienced mushroom pickers should be aware that mushrooms in appearance resemble waves, only in palatability win significantly, and their cooking methods are different. In order not to confuse, you need to pay attention to the cut. The flesh of the bright redhead orange color, when pressed, a sweetish juice of a reddish hue is released.
The best containers for salting mushrooms at home are wooden tubs: they retain the fresh forest aroma of the mushroom. If there are no tubs, you can use glass jars.
Ryzhiki can be salted in a cold way - there is also a cooking recipe that involves heat treatment.

Should mushrooms be soaked before salting? This procedure is superfluous; before cooking, wash the mushrooms well enough to remove dirt.

With cold salting, the color of the mushrooms will change: they will darken. If they are boiled or salted in a quick way, their rich red color will remain.

hot way

Salting mushrooms in a hot way involves heat treatment of the product, and although the process takes a long period of time, it allows you to use all the mushrooms available, regardless of size.

What is required for cooking:

Components:

Ryzhik - 5 kg
Salt - 250 g
Carnation - 10 pcs.
Bay leaf - 10 pcs.
Blackcurrant leaves - 50 g
Garlic - 3 tooth.
Black pepper - 10 pcs.

How to pickle mushrooms:

Before starting the procedure, the mushrooms need to be sorted out, rejecting spoiled and wormy ones.
If there are specimens slightly undermined by worms, it is a pity to throw them away. They are immersed in cold salted water for half an hour.
Selected mushrooms are thoroughly washed and cleaned. Large ones are cut into pieces, medium-sized mushrooms and small ones can be salted whole.
Mushrooms are placed in a pot of boiling water, it is important that they are completely immersed in the liquid.
When foam appears, it must be removed with a slotted spoon.
Mushrooms boil at maximum heat for 2 minutes. Then the intensity of the flame is reduced, and boiling continues for another 3 minutes.
Boiled mushrooms are thrown into a colander, after which you have to wait for them to cool.
It is better to choose dishes for salting with a wide neck. Ideally, this is a wooden tub, but if it is not available, an enamel pan is also perfect.
All components are laid out in layers: first, salt and spices are poured onto the bottom, then mushrooms, and so on until the end.
When the mushrooms run out and the last row is covered with salt, everyone is covered with gauze folded in several layers or with a clean linen napkin.
From above it is necessary to put oppression. To do this, you can take a plate or a wooden circle, suitable for the width of the dishes, put on top three-liter jar filled with water.

The container is taken out to a room where the temperature will be kept not lower than 0 and not higher than 6 ° C. For these purposes, a cellar is suitable, if it is not there, you can use a refrigerator (only it is better to store it on the bottom shelf, since it is there optimum temperature). The duration of the hot salting process for the winter is 6 weeks. During this time, you should periodically look in and check the condition of the brine, the gauze is changed every 3 days.

Saturated Brown color indicates proper storage and quality of the brine. If it has darkened, acquired a gray or black tint, this means that the mushrooms have begun to deteriorate, the product will have to be thrown away.

Mushrooms can be put on the table after a month and a half.

salt quickly

Quick salting of mushrooms is used when the dish needs to be cooked on hastily. As a rule, smaller specimens are selected. For cooking according to an accelerated recipe, in addition to mushrooms, you only need salt (250 g of product is needed per kilogram). How to do:

mushrooms should be sorted and washed;
put in the pan with the legs up: it is believed that this way they salt out faster;
mushrooms are thickly sprinkled with salt, carefully, so as not to break, mix with your hands;
leave for a couple of hours for salting, it is not required to put it in the cellar or refrigerator;
after the set time, the secreted juice is drained, the mushrooms are washed well under running water.

It is not recommended to keep it longer: the pulp will absorb salt and the mushrooms will be salted and not so tasty. The dish is almost ready final touch It remains to add vegetable oil and onions. The mushrooms, salted in an emergency way, are eaten immediately: they are stored in the refrigerator for only a few days.

Ryzhik in English

This recipe is for gourmets and for those who want to surprise guests with an unusual dish. What is needed:

Products:

Ryzhik - 1 kg
Dry wine (red) - 100 ml
Salt - 20 g
Olive oil - 100 ml
Sugar - 20 g
Dijon mustard - 20 g
Bulb - 1 pc.
Quantity

How to do:

clean mushrooms are blanched for 5 minutes in salt water;
throws it into a colander;
when the mushrooms have cooled, they are cut into strips;
further, it is more convenient to cook the dish in a saucepan, where wine is poured, the rest of the spices are added, brought to a boil;
Mushrooms are added to the mixture and boiled for 5 minutes.

The mass is then poured into glass jars, leave to cool, then put in the refrigerator. You can taste caviar after 2 hours

Cold way in jars

Salting mushrooms in a cold way is a common option. Its advantage is that all valuable substances remain unchanged, so there are more benefits from such mushrooms. The recipe is used for winter storage and blanks for a long period. Many are interested in how to salt mushrooms for the winter in jars, because there is not always a cellar, so pickles have to be kept in the refrigerator, and the pan takes up a lot of space. There are two methods: one involves the use of water on preparatory stage, the other allows you to do without it.

The first recipe you need:

Products:

Ryzhik - 1 kg
Blackcurrant leaves 15 pcs.
Salt - 50 g
Allspice black pepper -15 pcs.
Garlic - 4 tooth.
Laurel leaf - 10 pcs.
Horseradish leaf - 1 pc.

The main thing is salt, the rest of the ingredients are added as desired. You can put dill or hot pepper. Some believe that these ingredients are optional, they only spoil the taste of mushrooms. In fact, everyone chooses what they like.

mushrooms clean and wash with cool water,
do they need to be dried, for this clean specimens are laid out on a towel or cloth?
is selected suitable utensils: wooden barrel or enamel pan, three-liter jars;
horseradish, spices and salt are laid out at the bottom, then mushrooms, they are again salted, further in the same sequence in layers;
the container must be covered with gauze;
oppression is imposed.

The storage temperature during the brining period must not exceed 5 °C. The gauze is changed regularly after 3 days, if mold appears, the fabric is removed and the mushrooms are washed hot water. Ready time - 2 weeks.

It is good to put a sprig of heather or spruce at the bottom of the tub or in the middle, then the unique aroma of the forest will be preserved, and the needles will also prevent the appearance of mold.

If salting took place in a saucepan, the jars are sterilized over steam, after which mushrooms are laid out in them. The container is closed with a nylon lid and lowered into the cellar or put into the refrigerator. If everything is prepared correctly, such a product will be stored for up to 2 years.

Dry way

Cold salting of mushrooms in a dry way is recommended for those who plan to keep mushrooms in jars in the winter, as they will begin to release a lot of juice and settle, which means that they will fit more in a glass container. To cook according to a dry recipe, mushrooms are not washed, but only well cleaned of debris, cut off contaminated and spoiled areas. How the process goes:

Mushrooms are neatly folded upside down in a bowl.
generously sprinkle each row with salt (for 5 kg of mushrooms - 250 g of salt), if desired, it is allowed to add spices;
mushrooms are laid out almost to the top, you need to leave only 10 cm to the edge.
gauze is applied on top and pressed with oppression.
when the mass settles (after 5 hours the juice will stand out), the next batch is added to the dishes.

It is necessary to store pickled mushrooms in the cellar without removing the oppression. The mushrooms will also be ready in half a month, then they can be transferred to jars.

It is worth knowing that this method of salting mushrooms for the winter is only suitable for mushrooms. Many species need to be soaked for a long time, constantly changing the water, boiled repeatedly, and only then subjected to gastronomic processing.

Everyone chooses a recipe for salting mushrooms that is convenient for themselves. But regardless of the cooking option, you get a wonderful dish of excellent taste.

The most delicious grandmother's recipe for pickling mushrooms

Mushrooms salted in this way are very tasty, they retain their red color and the aroma of mushrooms.
We sort out the saffron milk caps, remove the wormholes, cut off the legs, leaving only the hats. I usually divide mushrooms into fractions, large medium and small.

With this method of salting, we wash the mushrooms. Posting in enamelware and pour boiling water, so that the mushrooms are all in the water. Close the lid and let stand for 2-3 minutes.

We take it out of boiling water or pour it into a colander, let the water drain and dump the mushrooms back into the dish. When the mushrooms have cooled to room temperature, salt them directly in the dish. I take a look at the salt. On a full three-liter dish of mushrooms, I put two handfuls of salt (regular salt, not extra). If you want saltier, add three handfuls.

Stir and let stand for 20 minutes, mix again and lay out in sterilized jars.

We lay it tightly so that the liquid closes, pour 1 tablespoon of salt on the very top, put a leaf of horseradish or a circle cut out of a plastic cover.

Do not fill the jar to the top, do not report 1 cm, close it with a boiled polyethylene lid.
We take half-liter jars, it’s very convenient, I took it out and ate it.

I make several options, just salt, without adding spices and with garlic (it turns out so yummy!).
If you want with garlic, use garlic chives. I tear it from the garden, wash it and put it on the bottom of the jar, in the middle and on top. There are no garlic feathers at hand, put garlic cloves, no need to chop, just clean and put in a jar of mushrooms. For a half-liter jar - 3 small cloves of garlic.

When salting mushrooms, I do not recommend adding other spices, you will kill the taste of mushrooms.
You need to store jars of mushrooms in the refrigerator, on a shelf where it is colder. You can eat after 3 days, they are the most delicious during this period!
This recipe has one drawback, these mushrooms are stored only until the New Year, and if with salt ..., you guessed it, 2 months, no more.

Helpful Hints:

If the mushrooms are too salty, rinse them with running water and soak a little in cold water or milk.

If the mushrooms begin to turn sour (lactic fermentation occurs, fermentation of mushrooms is not harmful, but the mushrooms acquire a sour taste, which not everyone likes), rinse thoroughly with water and salt, put back in jars.

Recipe for salting mushrooms in a dry way

We carefully sort the mushrooms, remove the needles and leaves. Separate the caps from the legs (the legs are good to fry, and the caps are great for salting).
With the dry method of salting, the mushrooms are not washed, but wiped with a soft cloth.

We dump the sorted mushrooms into an enamel bowl and sprinkle with salt at the rate of 1 tablespoon with a slide of salt per 1 kg of mushrooms. If you are afraid that they will turn sour, put a little more salt.

But I warn you that over-salted mushrooms retain less useful properties.
We mix the mushrooms with salt gently, they can be wrinkled, leave for salting for a day, stirring occasionally. Mushrooms will give a brine and shrinkage will occur.

We lay it out in sterile jars, carefully seal it so that the brine is above the mushrooms, not to the very top of the jar, put a sheet of horseradish on top and pour a tablespoon of salt, it is advised to pour 1 tablespoon of dry mustard, but I have not tried, they say such mushrooms are well preserved.

Before closing the jar with a plastic lid, put a wooden or plastic circle on top.
Those who love with spices can put washed greens, dill, horseradish leaves, currant leaves, lavrushka, garlic leaves in jars, or better put the greens directly in an enamel bowl where the mushrooms will be salted.

Ryzhik salted in this way will darken, this is normal. If a upper layer it will still grow moldy, just carefully remove and discard, the rest of the mushrooms are edible. You can eat such mushrooms in 7-10 days. Store blanks in a cool place at 4-5 degrees Celsius.

Recipe for salting milk mushrooms

We sort the milk mushrooms, clean them of needles and debris, rinse and soak in cold water, placing them in an enamel bowl. In order for the bitterness of the mushrooms to come out, you need to soak for 2-3 days. Water must be changed, otherwise sour, the color will be gray.

When the milk mushrooms are ready for salting, they will become elastic and will not crumble. Feel free to drain the water and rinse well. Salt in the same bowl.

Salt consumption 60g per 1 kg of milk mushrooms.
Salt and mix, put oppression on top and let it salt.

In no case do not use iron, aluminum things, bricks and stones of unknown origin for oppression.

In milk mushrooms, you can add dill umbrellas, currant leaves, horseradish.
Salted milk mushrooms are laid out in jars, I advise you to put them in liter jars.
I pour a little salt on the bottom, in the middle and on top, this is for insurance against souring. I lay the mushrooms tightly, pressing down. I sort by diameter, small in one jar, large, medium in others.

We close with a plastic lid, store in a cold place at a temperature of + 4-5 degrees. Milk mushrooms are stored for a very long time, up to 3 years. But it is recommended to store up to one year, and there at your discretion.

You can eat such milk mushrooms in 20-30 days.

It is very laborious to salt milk mushrooms, but they turn out to be very crispy and tasty.
If the mushrooms get moldy or dark on top, just take them out and throw them away, and you can eat the rest.

My grandmother salted mushrooms in such ways, as she gets out of the cellar, and with boiled potatoes, just a miracle! Picking mushrooms is a pleasure and eating too, it turns out a solid positive!

The methods are tested, you can salt! There are still a huge number of ways to prepare mushrooms for the winter, I tried many, but returned to my grandmother's recipes, they are more reliable.

I love recipes from the piggy bank of the old generation! When pickling mushrooms, my grandmother always added horseradish and currant leaves to the brine. This is how cucumbers are usually salted to make them crunchy. The mushrooms also turn out crispy and do not deteriorate if simply stored in the refrigerator under nylon lids. It is not necessary to clog them with seaming.

Grandma's way of salting mushrooms is one of my favorites. It has a lot of fragrant spices, dill, when you open a jar - the aroma is unusual. Salted mushrooms are delicious independent snack, they can also be added to Olivier and other salads.

Salted mushrooms according to grandma's recipe

Ingredients:

1 kg of fresh mushrooms;
1 liter of water;
2 tbsp. l. rock salt;
2.5 tsp spoons of sugar;
1 tsp peppercorns;
2 small sheets of horseradish;
2 bay leaves;
4-5 black currant leaves;
1 large dill umbrella.

Method for preparing salted mushrooms

1. Prepare the mushrooms: cut off the lower parts at the legs with a knife, remove the wormy and spoiled places. Pour selected mushrooms into a large basin with slightly salted water and “rinse” well for about 5 minutes. Drain the water, repeat the manipulation a couple more times.

2. Now the mushrooms can be boiled - throw in boiling water, cook for 15 minutes, drain into a colander and rinse under a cold tap.

3. Banks with a volume of 0.5-0.7 liters (optional) should be clean, you can sterilize if you wish, but my grandmother only poured boiling water over it - that was enough. Fill them with mushrooms, not reaching the "shoulders" half a centimeter.

4. Engage in brine: boil a liter of water, put salt, dill, sugar, peppercorns and lavrushka in it. As it boils again, throw in the washed leaves of horseradish and currant. After 30 seconds, remove from heat and immediately pour the mushrooms in jars.

5. Leave the snack on the table until it cools completely, then close it with plastic or nylon lids and put it on the bottom shelf in the refrigerator.

Catherine A.'s recipe

In our family, we always prepare a lot of mushrooms for the winter. We freeze them, and of course salt them. We prefer mushrooms to salt. We salt a little more volnushki and milk mushrooms, but we salt the saffron milk caps in a whole oak 20-liter barrel. We believe that they are salty - the most delicious.

There are several ways to pickle these mushrooms. The main ones are the cold method, hot salting and the so-called fast method. When salting mushrooms in a cold way, they change their color and become dark, when hot and fast way salting - the color is preserved.

For salting in any of the ways you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take worm mushrooms, carefully cut off the remains of clay or earth from the leg. Remove large debris and leaves.

Of course, it is best to collect not very large mushrooms, with a cap diameter of no more than 5 cm. During salting, such mushrooms will completely retain their appearance, and they are a pleasure to serve and eat.

If you are lucky, and you collect boletus mushrooms, they will remain intact and beautiful in any size, practically without losing their beauty as a result of all the processing and manipulations with them. Such mushrooms grow in pine forests, they are dense, the stem is thick, the mushroom is fleshy, heavy, their hat is slightly closed down.

In spruce forests, mushrooms that are thinner in structure grow; it is better to collect such not very large ones. Large mushrooms during salting will need to be cut into 2-4 parts, and the lamellar hat will break during processing. Mushrooms will be tasty, but their appearance will suffer.

And so let's look at all the main ways of salting mushrooms, so that you, having familiarized yourself with them, can make the right choice.

A feature of salting mushrooms in this way is that we do not subject them to heat treatment. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.

Let's look at the first method first.

We will need (for convenience, the calculation is given for 1 kg of mushrooms):

mushrooms - 1 kg
salt - 2 incomplete tablespoons (50 gr)
garlic -3-4 cloves (optional)
dill - optional
peppercorns - 15 peas
cloves - 4 pieces
horseradish leaf

Cooking:

1. To begin with, we sort out the mushrooms and wash them. We clean them from forest litter, cut off the darkened cut of the leg, remove the remnants of the earth from it. Remove worm mushrooms. Very often only the stalk is wormy, so the hat can be saved and the stalk cut off.

If it is a pity to throw out such mushrooms, then put them for 5-7 minutes in cold salty water. All available worms will come out of the mushroom. But it is best to reject such mushrooms already at the harvesting stage.

2. Put the mushrooms on a towel so that all the water is glass.

3. You can salt the mushrooms immediately into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.

The second method is more preferable, because the mushrooms will give juice and settle during the salting process. And it will be possible to put them into banks as much as you like. After all, if you store them in the refrigerator, then the place there in the fall is always worth its weight in gold.

4. Consider the method of salting in a saucepan. Lay half a sheet of horseradish on the bottom. Horseradish does not allow mold to develop, so I always put it in all pickles. All other greens can be used as desired. I always add dill. But many do not do this, because they want to preserve the natural taste of mushrooms. Personally, the light aroma of dill does not bother me at all, but I even like it.

For the same reason, someone adds, and someone refuses to put, currant leaves, oak leaves (this is always good), but as a rule, I immediately salt into an oak tub, and I don’t need to put leaves.

Garlic also causes the same controversial moment. I add a little bit of it for spice and spice. But someone thinks that garlic is useless when pickling mushrooms.

And recently I began to add a sprig of heather and spruce sprig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we somehow got into a conversation on the occasion. She said the twigs keep the mushrooms smelling foresty and prevent mold.

In general, what to add is a matter of taste! And tastes, as they say, do not argue. The main thing is mushrooms and salt! And everything else, as you like. I add only what I wrote in the composition of the ingredients. You can try all the same. And if you already have your own experience, then add, or vice versa, remove something from the proposed.

5. Divide spices and garlic into about 3 parts. One for the bottom, one for the middle, and one for the top.

6. And so the bottom is laid out, and we begin to lay mushrooms in the pan. Here, too, there is no consensus, someone lays them with their hats down, someone up. I consider this question not fundamental. As you think is right, so right!

Every two or three layers should be sprinkled with salt. Roughly divide the salt into right amount parts and lightly add layers to it. Then, when the mushrooms give juice, the whole brine will become the same taste and all the mushrooms will be salted evenly.

It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But to be honest, I never measure salt with spoons or glasses, I pour it “by eye”. But this can already be done when there is experience. And for starters, if you have never salted mushrooms, keep the proportions.

7. Put some more sprigs of dill, a little garlic, black peppercorns and clove buds in the middle of the layers.

8. Continue to spread the layers of mushrooms and sprinkle them with salt.

9. Put dill, horseradish and the remaining spices and garlic on top.

10. Put gauze on top in two or three layers so that it completely covers all the mushrooms. Put a plate on the cheesecloth and oppression in the form of a cobblestone or a jar of water.

After a while, the mushrooms will give juice, which will mix with salt, and salting will occur. It will take two weeks to keep the mushrooms in this position in a cool place. Every two to three days you will need to rinse in hot water gauze, or even better, change it to a new one.

11. After two weeks, it will be possible to transfer the mushrooms to jars along with the brine and put them in the refrigerator for storage.

And if there is a basement or a pit, then you can not shift, but store the mushrooms directly in a saucepan or barrel. You can eat in two weeks. That is, the total salting time is one month.

Dry salting method

This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are upland. As I said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, needles and leaves that fall from trees fall into the basket. It is from them that we clean the mushrooms.

Also make sure that there is no earth left on the leg.

The composition of the ingredients is the same as in the previous recipe. Basically, like the cooking process itself.

The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink a lot. And if you went and got more mushrooms, then they can be salted and reported directly to the same container.

Be sure to cover the top layer with gauze, which also needs to be changed every three days. And oppression is also needed. Without it, the mushrooms will not give juice and the salting process will not occur.

It should be noted that in both the first and second cases, the mushrooms will change their color and become green-brown. My dad called these mushrooms "frogs". This circumstance confuses many and they prefer to salt mushrooms using heat treatment.

hot cooking recipe

According to this method, we salt mushrooms in our family. Just because the mushrooms retain their beautiful colour. And despite the fact that according to the first method they retain all their useful properties, since they do not undergo heat treatment, we still choose this method!

Therefore, I salt this variety of mushrooms with minimal heat treatment. My mother also salts mushrooms. And she, in turn, was taught to salt in this way by one grandmother, whom her mother met quite by accident, on the train. And now, for many years we have been salting mushrooms in this way. Thanks a lot grandmother, whose name we unfortunately do not know.

We will need:

mushrooms - 5 kg
salt - 250 gr
garlic - 3-4 cloves
cloves - 7-8 pcs
black peppercorns - 15 pcs
red hot pepper - optional
dill
horseradish leaf

And as I said above, recently I began to add a couple of branches of heather and a young Christmas tree. But this is optional.

Cooking:

1. Sort and wash the mushrooms, clear of forest debris, cut off the ground remaining there from the legs. You also need to select wormy mushrooms, it is better not to use them.

I try to collect mushrooms in the forest and immediately clean them of dirt, and throw out the worms. And at home I pour them into a bucket, about half, and fill it with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect mushrooms in 4 large baskets, and they all need to be processed as quickly as possible.

2. Since I do everything “by eye”, I will tell in this category. I put about a five-liter bucket of washed mushrooms in a basin. I boil water in a five-liter saucepan. And I pour mushrooms in a basin with boiling water. At the same time, the mushrooms begin to crackle slightly.

Gently, so as not to damage them, mix them with a slotted spoon, no more than 1-2 minutes. During this time, the crackling stops, which means the mushrooms are ready.

At this stage, mushrooms can be boiled. To do this, boil water and place mushrooms in it. Cook for 5 minutes, while skimming off the foam. However, mushrooms do not give very much foam, so there is nothing special to shoot!

But I reduce the processing time by two or three times, and therefore I only scald the mushrooms. The method is proven, do not be afraid that too little time is spent on scalding. Ryzhik can be eaten even raw, just salt them with salt.

3. And so after 1-2 minutes, carefully drain the water, which has acquired a red color. And then throw the mushrooms into a colander. Just be careful not to damage the look. From a bucket of raw mushrooms, two full scalded colanders are obtained.

4. We give the opportunity to drain the water. And pour them back into the basin. Let them lie down a little and cool down, so that the hand endures when you touch them. Then pour salt. For this amount, I pour from 1.5 to 2 handfuls of salt. If the mushrooms are small, then you need two handfuls of salt, if chopped large, then one and a half.

Add 5-6 black peppercorns, 2 cloves, a small piece of red hot pepper.

Gently mix the contents with your hands so as not to crush the mushrooms with a spoon. And we taste the mushroom. Not only can you eat it, but it's also delicious! It should be salty enough to taste, but not too salty. In general, you should like the taste so much that you want to try another mushroom, and then another one ...

This means that you salted everything correctly!

5. While the mushrooms are salting, we are preparing the dishes in which we will prepare them for the winter. I have a 20 liter oak barrel. Mushrooms are obtained in this - just overeating!

But, of course, not everyone has that luxury.

Therefore, you can salt immediately in jars if you store mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. The ideal storage temperature is between 0 and 7 degrees.

6. Put a sheet of horseradish on the bottom of the prepared container. A sprig of heather and spruce sprig, if any. If not, then it’s not necessary, for many years I have salted mushrooms without them, and everything was also fine!

On top of them lay the sprigs of dill.

7. We spread the mushrooms as they fall. Hats up or down, it doesn't matter.

8. Now we are engaged in the next batch. Everything is in the same order. Until we completely fill the entire container, whether it be jars, or a pan, or a barrel.

9. If the container is large, then put dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.

10. Be sure to lay out a sheet of horseradish and dill on top. And I also spread spruce twig and heather.

11. Be sure to cover the top layer with gauze, and lightly press the contents. All mushrooms should be covered with a deliciously smelling reddish brine. If for some reason the brine and juice were not enough, then add a little from the pan in which the colander stood and where the water from it was drained. You may need to add just a couple of glasses. Or maybe juice will be enough.

If you put heather on top, then press down, covering the contents with a flat plate, otherwise you can prick yourself badly. It is generally better to leave the plate in order to put a suitable oppression on it.

If salted mushrooms are not in a jar, then oppression must be mandatory so that the mushrooms are completely in the brine. The brine should retain a reddish color throughout the entire time. If it turns gray, then the air temperature is too high, and the process of mold formation has begun in it.

Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms, pour boiling water over them. These mushrooms are edible.

But you must admit, it’s better, when everything is done correctly, we store it correctly, and our mushrooms, on which we have worked so much, will not be inaccessible to any mold.

Try to have such oppression that you can cover the pot with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then just close it with a plastic lid.

But now, if we store it in a basement or a pit, then here the cover is simply necessary and obligatory.

12. We lower the mushrooms immediately into the pit and do not touch them for a month and a half. So that they are well salted and become tasty, delicious.

13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season with a finely chopped onion and vegetable oil, or eat with sour cream. And there are no mushrooms tastier and more aromatic than mushrooms. Take my word for it!

A quick and easy way to pickle

As you know, mushrooms grow in several layers, starting from mid-July, and ending in September, and sometimes even in early October. There is such a late layer when you go after them, and the ground has already been covered with light frost since early morning.

It is these mushrooms that are good to salt for the winter. It has already become cold in the pit, and the temperature for storing them is set just right.

But what to do when mushrooms were harvested in July? That's right, pickle in a jar and store in the refrigerator. Or make a quick salting and eat immediately, on the same day. How to do it?

And it's easy to make it! We take the amount of mushrooms necessary for salting. We wash them and clean them of forest debris. Then put in a saucepan, add the spices and herbs that you love and salt thickly.

Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave for 2 hours. No more time is needed, otherwise the mushrooms will oversalt and become very salty.

After the allotted time, wash the mushrooms in cold running water. Drain in a colander and let all the water drain.

Now you can season the mushrooms with oil and sprinkle with fresh chopped onions. Everything beautiful tasty snack ready! You can eat it with pleasure, serving it with boiled potatoes and enjoying the wonderful taste and forest aroma!

I will not now specifically dwell on the beneficial properties of mushrooms. Entire articles have been written about it. Let me just say that this is one of the most useful mushrooms. They are easily absorbed by the body. In terms of the number of valuable amino acids, they are comparable only with meat, and the protein component in them is about 4%.

By energy value mushrooms are superior to meat, chicken and eggs. But despite this, they can be consumed even by those who are on a diet.

But like all products, they also have contraindications. With gastritis. cholecystitis and pancreatitis are contraindicated.

Well, for everyone else, mushrooms are healthy and tasty. And that's why they are so loved. And they prepare for the winter by all known methods. We also prepared. And I hope that you will prepare thanks to my recipes, which were once shared with me, and I share with you with great pleasure. After all good recipes should live long, and be passed down from generation to generation, from person to person!

Enjoy your meal!

Mushroom lovers always stock up on mushrooms and chanterelles collected with their own hands during the season. But after that, the question often arises of preserving the product for long term, with which not only freezing, but also salting copes. This method allows you to instantly "preserve" all useful material, and also makes it possible to get a ready-to-eat product that becomes a great snack or addition to a number of dishes.

Home conservation has several common algorithms, but does not imply any set of rules that must be followed relentlessly. Depending on your taste preferences, the list of what is put in the container with mushrooms and the amount of these components will vary. And even to say exactly how many days to salt the mushrooms, no one can: here again you need to decide what kind of initial product you want to receive.

However, experienced hostesses distinguish as many as 3 methods, each of which is capable of having up to 10 variations in its technology. it quick salting, the so-called express, cold salting and hot.

The express salting method is suitable for those who want to try the finished product on the same day, and not wait until it reaches the desired condition. The disadvantage of this method, of course, is that it is not focused on subsequent storage. The mushrooms salted in this way should be consumed 2-3 days in advance, during which they will be kept in the refrigerator. But this perfect option if guests are expected and you want to surprise them with salted mushrooms. In 2-3 hours, the mushrooms will be salted and will be ready to serve.

To do this, you need to collect a small amount of mushrooms, preferably medium-sized ones. They are carefully washed, cleaned and placed in a jar with their legs up. As soon as the bottom is tightly covered with mushrooms, they must be sprinkled with salt, and then a new layer is formed, which is also covered with salt. Its amount depends on your taste preferences: the classic recipe involves thin white coating, on which a new layer of mushrooms will be laid. They should be left until a dark brine appears, after which they should be kept for another 1 hour in a cold place, and the salted mushrooms are ready to eat.

It should also be noted here that such an express pickling method is only suitable for mushrooms, since other mushrooms require mandatory cooking. Soak the mushrooms thoroughly enough in water, keeping them in it for 0.5-1 hour, rinse with running water to remove debris from the plates. Some recipes even offer to sprinkle the mushrooms with salt, cover them with a press and keep for only 30-40 minutes. After this period, the mushrooms will give juice and will be suitable for serving. But in this case, young and small mushrooms are needed. An approximate calculation of salt per 1 kg of product is 30-35 g.

How to salt mushrooms in a hot way

Hot salting is the most common method of harvesting mushrooms for the winter. The attractiveness of this method is that it is not necessary to select mushrooms by size. In addition, due to heat treatment, the waiting period is reduced, which is given to mushrooms for complete impregnation with salt and brine extraction. But still, it is required to cut large hats into 2-3 parts, in order to facilitate their packing into a common container.

Mushrooms should be washed without soaking in water, as in the fast method, passed through a flowing stream and lowered into a saucepan. Water is poured there in such an amount that it completely covers the mushroom caps. It must be brought to a boil, and for the next 2-3 minutes, allow to boil at maximum heat. During this time, it is necessary to constantly remove the emerging foam with a slotted spoon, and at the 5th minute, discard the scalded mushrooms in a colander.
As soon as they cool to room temperature, you need to prepare a container for pickling and start putting pieces of mushrooms into it with the legs down, separating each layer with a thin layer of salt and spices that you can choose to your taste. AT classic recipe for 40 g of salt, there are 2 chopped garlic cloves, a torn sprig of dill, 2 currant leaves and Bay leaf. If you wish, you can put a few black peppercorns and ground horseradish here: this will add piquancy to the taste, making mushrooms salted in this way an excellent addition to meat or boiled potatoes. The volumes of each component are indicated for the standard number of mushrooms in 1 kg.
Separately, it is worth mentioning the oppression that is imposed on the container with mushrooms: it is most convenient to cover it with a gauze or cotton napkin, and place a plate on top, which is gently pressed into the salted mass. Therefore, a plate or other flat round object is selected so that its diameter is flush with inside diameter the neck of the container for salting. You don’t need to put any weights on top: the plate’s own gravity will be enough, otherwise there is a risk of starting to displace the liquid protruding from the mushrooms.

How to salt mushrooms in a cold way

The cold salting method does not greatly affect the taste of the final product, however, for most housewives it is attractive because there is no stage of heat treatment of mushrooms. According to the assurances of experts, any exposure to boiling water on the product destroys the bulk of its useful properties, so an increase in temperature inside is undesirable for almost any product. But due to the fact that the technology will be different from that used in hot salting, more time will be required to wait.

In addition, the amount of salt per 1 kg of mushrooms depends on the conditions in which the container with mushrooms will be stored. If they are kept in a cold place (2-5 degrees, but without a minus sign), a standard volume of 40 g is enough, but if stored in a room where the temperature is 16-20 degrees, you need to double the amount - up to 80-100 g .

Salting mushrooms in a cold way according to the algorithm of action is similar to salting with an express method. Mushrooms need to be washed and cleaned, the lower parts of the legs removed from them, put in a suitable container, sprinkling each layer with salt. Optionally, you can add your favorite spices: for example, currant leaves, black pepper and rings onion. Oppression is necessarily imposed on the mushrooms from above, and 4-5 hours are expected. After that, the mass settles a little, and you can put another 1-2 layers of fresh mushrooms on it, not forgetting to cover the container again with oppression.

How many days to salt mushrooms

The period that will be spent on salting these mushrooms depends on the characteristics of the product taken into work and the method of its preparation. As already mentioned, express methods allow you to get a finished dish in 2-4 hours, and with cold or hot, you may need to wait for 3-5 weeks. At the same time, the larger mushrooms you choose, the longer they will salt out, so it is recommended to give preference to young and small options.

It is also important to know that 2 types of these mushrooms are eaten: spruce and pine forest. Small sizes are characteristic of spruce representatives of the family, as well as bright orange-brown flesh, lowered edges of the cap and a very short stem. These mushrooms are perfect for cold salting, while upland can be put on hot salting, where mushrooms of any size and age are equally well prepared.

At the same time, we must not forget that salted mushrooms must be completely covered with brine during their storage. If the liquid that came out of the mushrooms during the salting process is not enough, boiled hot water should be added.

Salting mushrooms, like other mushrooms, is carried out in enameled, glass or wooden utensils A: It is not allowed to place them in metal or plastic. Otherwise, as you can see, the algorithm for salting mushrooms at home is the simplest of all home preservation schemes.

by the materials LadySpecial.ru

How to salt mushrooms. How many days to salt mushrooms 2015-10-13T09:15:28+00:00 adminhomemade preparationshomemade preparations, salads and snacks

Mushroom lovers always stock up on mushrooms and chanterelles collected with their own hands during the season. But after that, the question often arises of preserving the product for a long time, with which not only freezing, but also salting copes. This method allows you to instantly "preserve" all the useful substances, and also makes it possible to get a ready-to-use product, ...

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