How to salt saffron mushrooms at home. Salted mushrooms - grandmother's secret recipe

Ryzhiki for the winter - 4 recipes. How to salt mushrooms in jars, simple recipes

In our family, we always prepare a lot of mushrooms for the winter. We freeze them, marinate them in jars various varieties and of course salt. 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 mushrooms. The main ones are cold way, hot salting and the so-called fast way. When pickling mushrooms in a cold way, they change their color and become dark, with a hot and fast pickling method, the color is preserved.

For salting by any of the methods 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 wormy mushrooms, carefully cut off the remains of clay or earth from the legs. 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 pleasant 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 treatments 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.

How to salt mushrooms for the winter in jars in a cold way - a simple recipe

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.

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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.

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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.

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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 or three days, you will need to rinse the gauze in hot water, 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 method of pickling mushrooms

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.

With this method of salting, it is recommended to lay mushrooms with caps up and salt each layer.

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.

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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". Many are confused by this circumstance and they prefer to salt mushrooms using heat treatment.

Redheads for the winter - a hot recipe

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

Therefore, I salt 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. Many thanks to my 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.

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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.

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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.

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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 gingerbread. 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.

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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.

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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 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 mushrooms

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 do 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, rinse 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 with boiled potatoes and enjoying great taste and forest scent!

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I will not now specifically dwell on the beneficial properties of mushrooms. Entire articles have been written about it. I will only say that

Fans of "quiet hunting" are always happy to see mushrooms in their baskets. These, at first glance, unsightly mushrooms differ not only pleasant taste, but they stand out significantly in their usefulness and a huge amount of vitamins and minerals among other mushroom counterparts. And mushrooms can also be eaten raw, boiled, fried, salted and marinated for the winter! In general, not mushrooms, but a universal product for culinary experiments. From our article today, you will learn how to cook delicious mushrooms for the winter, which will delight you and your guests with their amazing taste.

The recipe for salted mushrooms for the winter in a hot way

The hot method means marinating mushrooms in hot brine. Heat treatment significantly speeds up the process of preparing mushrooms and allows them to be stored for a long time, for example, in jars for the winter. Our first recipe for making mushrooms for the winter in a hot way is quite simple to perform, and the ingredients for the brine are available.

Ingredients for cooking mushrooms in a hot way for the winter

• mushrooms - 2 kg
• bay leaf - 3-4 pcs.
• cloves - 5-6 pcs.
• small onion - 2 pcs.
• vegetable oil- 3 tbsp. l.
• fresh dill - 30 gr.
• allspice
• vinegar

Step-by-step instructions for a recipe for salting mushrooms in a hot way for winter

1. Pour clean mushrooms with cold water and send to the fire until boiling. Then gently drain hot water and again pour cold, add onion, peppercorns and salt.

   
   

   On a note! The first boiled water is drained in order to get rid of the very intense smell of mushrooms. Therefore, if the sharp mushroom aroma does not bother you, you can immediately cook mushrooms with spices.

2. Bring to a boil again and reduce heat as soon as plentiful foam appears. Be sure to remove the foam with a spoon. Add dill and remaining spices. Cook over medium heat for about 20-25 minutes.

   
   

3. In the meantime, let's prepare the jars. Glass containers must be thoroughly washed and poured over with boiling water. At the bottom of each jar we lay out a couple of peppercorns, pour a spoonful of oil and a little vinegar.

   

4. Using a slotted spoon, pack the mushrooms in jars and then pour hot brine.

   
   

   Important! The brine must cover the mushrooms completely. Otherwise, the workpiece may deteriorate during storage.

5. While still hot, turn the jars upside down and let them cool in this state. Then we store the blanks in the basement or refrigerator.

   
   

Salted mushrooms for the winter: a recipe for dry cooking

Experienced mushroom pickers know that mushrooms for the winter can be prepared in different ways: dry, pickle, pickle. But one of the most simple options is a dry recipe. First, it is very simple and fast option. And secondly, mushrooms for the winter, the dry recipe for which awaits you further, are very tender, with rich taste and aroma.

Ingredients for making salted mushrooms for the winter in a dry way

• mushrooms - 2 kg
• salt - 100 gr.
• Dill seeds

Instructions for the recipe for the preparation of salted mushrooms in a dry way

1. Mushrooms washed under running water warm water and throw it in a colander.
2. We will salt the mushrooms in a large container: a bucket, bowl or tub. We spread the mushroom layer on the bottom of the container with the hats down. Sprinkle with dill seeds and salt.
3. Lay out all the mushrooms layer by layer. Cover with a lid or a large plate on top and put oppression.

   On a note! In the role of oppression, there can be a bottle of water, a heavy can, a cobblestone. The main thing is that after a couple of hours the mushrooms give juice.

4. We leave under oppression for a couple of days at room temperature. Be sure to make sure that the juice covers the mushrooms. After about 3-4 days, a characteristic sour smell will appear, signaling that the workpiece is ready.
5. We take out the mushrooms and lay them out in clean, sterilized jars and pour the marinade over. Close with lids and store in a cool place.

   Important! The brine must be sure to completely cover the mushrooms in the jar. Otherwise, they will get moldy.

Recipe for mushrooms for the winter of cold pickling

Mushrooms are among those mushrooms that do not require long soaking before cooking, including in recipes for the winter. But if your mushroom “catch” is diverse and other varieties are found in it, then you can use cold salting with preliminary soaking. The recipe for mushrooms for the winter of cold salting is also good because you can add a new batch of mushrooms already in the process of salting. On average, salting takes from 1 to 1.5 months.

Ingredients for the recipe for cold pickled mushrooms

• mushrooms
• honey mushrooms
• russula
• currant leaves
• horseradish leaves
• Bay leaf

Important! Take the amount of salt at the rate of 50 gr. per 1 kg of mushrooms. Add additional spices and herbs to your liking.

Step-by-step instructions for harvesting mushrooms for the winter (cold pickling)

1. First of all, mushrooms should be washed several times, removing all sand, dust and insects. Then the mushrooms should be poured with cold clean water and left for 2-3 days.
2. Choose a container for salting. For example, a wooden barrel or can is well suited. Lay the soaked mushrooms in layers on the bottom of the container. Salt each layer and alternate with herbs and spices.
3. We put oppression on top. Mushrooms will immediately give a lot of liquid, which will become a brine for them. Leave for marinating time. Ready mushrooms will give a characteristic sour smell and completely sink to the bottom.

Frozen mushrooms for the winter, a recipe for harvesting

Mushrooms can also be stored frozen for a long time. Frozen mushrooms for the winter, the recipe of which you will find below, are well suited for cooking mushroom soup or garnish. The freezing recipe itself is simple, and the taste of such frozen mushrooms remains rich and bright.

Summer time with rains pleases us with abundance forest mushrooms. Among them stand out bright orange-red mushrooms growing in pine and spruce forests. Mushrooms, along with porcini mushrooms and milk mushrooms, are included in the first category of mushrooms, which classifies mushrooms according to their taste and nutritional qualities. They can be cooked right away or stocked up for the winter. Salty mushrooms will decorate both everyday and festive tables!

Mushrooms gained popularity not only for taste, but also for their benefits. The bright color of this mushroom is given by beta-carotene, from which vitamin A is synthesized in the body - an antioxidant, an essential component for healthy skin, hair, bones and vision, it stimulates the production of collagen, slowing down aging. saffron contain natural antibiotic lactarioviolin, which is used in the treatment of bacterial infections.

How to choose and prepare mushrooms for pickling

Mushrooms are one of the few mushrooms that are harvested raw. Fresh mushrooms of any size are suitable for salting, but small mushrooms that can be salted whole will be ideal. It is important that the mushrooms are not overripe and wormy. If holes are visible on the cut of the leg, it is cut off with a knife to the cap and, if the holes have not disappeared, the mushroom is thrown away.

There are several ways to salt mushrooms, the preparation of mushrooms depends on the method of salting. Heavily polluted mushrooms are not suitable for dry salting. Mushrooms are not washed, but treated with a dry cloth, dirt is carefully removed from the plates. For other methods, mushrooms are not soaked, but thoroughly washed with a sponge under running water and folded into a colander or spread on a towel.

To ensure that medium and large mushrooms are evenly salted, they are cut into pieces of the same size.

What are salted mushrooms good for

Ryzhik pickled, frozen, fried, salted and fermented. During heat treatment, vitamins and beta-carotene are partially destroyed in mushrooms. Pickled mushrooms are stored longer than salted ones, they turn out sharp and crispy, but undergo heat treatment. Mushrooms are frozen fresh, boiled or fried; after defrosting, the taste of mushrooms decreases, they are slightly bitter. Fried mushrooms for the winter are fragrant and tasty, but the vegetable oil on which the mushrooms are fried adds calories.

Pickling and salting - better ways to save in saffron milk not only useful material and color, but also natural taste. nutritional value pickled saffron milk caps are higher than salted ones. The fiber contained in mushrooms is poorly digested by the body. Lactic acid, which is formed during fermentation, entering the body, contributes to the destruction of fiber.

Methods for salting mushrooms

Ryzhik can be salted in an enamel bowl, wooden barrels and glass jars. Using enamelware it is very important that there is not the slightest damage on it. There are three ways of salting mushrooms: dry, cold and hot.

Dry way

Fresh mushrooms smell wonderfully of pine needles. The dry method of salting mushrooms will allow you to preserve the magnificent natural aroma.

Prepared mushrooms with legs up are laid out in layers in a bowl and sprinkled with salt (40 g of salt per 1 kg of mushrooms). Mushrooms are laid without the addition of herbs and garlic. From above, the mushrooms are covered with a cloth, on which they put a plate or a wooden circle and a load.

After 2-3 hours, mushrooms give juice. Mushrooms are left for 1-2 days at room temperature, then put in the refrigerator. Fragrant crispy mushrooms will be ready in 14 days.

cold way

The principle of preparation is the same as in the dry method, only before salting the mushrooms are washed and salt is added to 10 g. more. Mushrooms are laid in layers with salt, garlic and herbs (dill, horseradish and currant leaves). Cold salted mushrooms are ready in 14 days, they turn out crispy, and herbs and garlic add a unique taste and aroma.

Delicious recipe: salted mushrooms with onions. For 1 kg. saffron take:

• 50 gr. salt;
• 4 peas of allspice;
• 150 gr. onion.

Cooking:

• onions are cut into thin half rings and mixed with salt and pepper;
• do not lay out on the bottom of the dishes a large number of the prepared mixture, then the layers alternate mushrooms and onions with salt;
• cover the mushrooms with onions with a plate, then with gauze in several layers and put oppression (a stone or a jar of water). After a few hours, juice appears;
• dishes with mushrooms are left at room temperature for 1-2 days, and then cleaned in a cool room at a temperature of +2 to +8°C. After 14 days, mushrooms are ready.

hot way

To pickle mushrooms in a hot way, it will take more time to cook. Mushrooms come in different sizes, they can not be cut, but during heat treatment, mushrooms lose some of their nutrients.

After boiling, prepared mushrooms are boiled in water for 5 to 10 minutes, removed from the water and cooled. Then spread in a bowl, sprinkle with salt (50 g per 1 kg of mushrooms), horseradish leaves, dill umbrellas and peeled garlic cloves are added between the layers.

Mushrooms are covered with a plate, a cloth, a load is placed and immediately cleaned in a cool room. These mushrooms will be ready in 30 days.

Important subtleties of salting

The best fabric for covering mushrooms is gauze in several layers. With any method, every 3 days the gauze is removed, washed well and the mushrooms are covered again. If mold appears on top during salting, then it is removed, the fabric and the load are washed well.

The brine, which is formed during salting, should remain brown throughout the entire time. If the temperature environment when salting is above + 10gr.C, the process may be disturbed and the brine will turn black. Mushrooms in black brine are thrown away.

How to store salted mushrooms

Salted mushrooms are important not only to pickle correctly, but to keep for a long period. After salting, the mushrooms are removed from the brine and cleaned of leaves and garlic. Fold loosely in sterilized jars and fill with brine. It should completely cover the mushrooms.

Mushrooms are stored for a long time and mold will not appear if mushrooms with brine in jars are poured with a thin layer of vegetable oil. Such mushrooms are perfectly stored under plastic covers.

The optimum temperature for storing jars of mushrooms is + 5gr.C. For storage, a refrigerator, cellar or basement is suitable.

What to cook from salted mushrooms

From fragrant salted mushrooms are prepared quick snacks. Mushrooms are taken out, washed and cut if necessary. Add vegetable oil, chopped onions and herbs in half rings, mix everything, and a delicious snack is ready. Salted mushrooms are seasoned with sour cream and onions, sour cream and chopped garlic.

Salted mushrooms are dense and crispy, so they are added to various salads in which the recipe calls for salted or pickled mushrooms.

Quick caviar is prepared from salted mushrooms. For 200 gr. mushrooms take 1 pc. onions, 2 tbsp. vegetable oil, to taste greens and ground pepper. Chopped onions are fried in oil, together with washed mushrooms and chopped herbs, crushed in a blender. Pepper is added to fragrant caviar, insisted in the refrigerator for 20 minutes and served.

From salted saffron milk boiled creamy soups, cook delicious toppings for pies and pies.

Choose any way of salting mushrooms and enjoy fragrant mushrooms in winter period time!

Common mushrooms that grow in forests from July to August are mushrooms. They have a characteristic yellowish-orange to reddish coloration. They have long been considered valuable. food product. Very often they are eaten by vegetarians because of their high content of protein and minerals. Exist various ways their cooking. The most common recipes for how best to pickle mushrooms are presented below.

Let's take a closer look at how to prepare instances before cooking. Preparation of mushrooms is a crucial stage. After all, they grow in the ground, and worms love them very much.

We clean mushrooms for salting

Regardless of the method of preparation, they must be cleaned. The procedure is carried out with freshly collected specimens.

1. The first thing you need to pay attention to even during the collection is whether the specimen is edible. Real mushrooms have orange juice on the cut, while poisonous ones have white juice. It's good to double-check at home.
2. Remove blades of grass, pieces of soil, moss and other contaminants from the legs and hats. Select wormy and spoiled.
3. Divide large mushrooms into several parts. Small in size cook whole.

Soak mushrooms

Many are concerned about the question of whether it is necessary to soak mushrooms, and how to do it correctly. Redheads are considered the most lucky mushroom for conservation. After all, they are elastic and perfectly retain their shape.

The flesh is slightly bitter, but this gives them a special piquancy. Many cooks do not soak mushrooms, but only wash them before salting.

It all depends on the method of preparation. If cooked dry, they do not need to be washed. Simply wipe with a damp cloth. At the usual way- Rinse under running water. Next, cut off the damaged parts and cut into pieces.

Features of salting mushrooms so that they do not darken

Having a dense texture and rich composition, mushrooms are perfectly cooked different ways. Marinated can be used as an independent dish, you just need to season with vegetable oil and add onions. good and stewed potatoes with the addition of mushrooms, and so on. There are a lot of options and, in any case, this type of mushroom is at its best.

Many people love salted mushrooms, which are easy to cook at home. A feature of the product is that you can taste them already a week after salting.

You can save the product by canning. During processing, an unpleasant problem is often found - mushrooms lose their original attractive appearance. They blacken. In most cases, this is observed during salting, boiling and soaking. Many believe that the product is spoiled. These are the only representatives that contain thick, sweetish-tasting, milky juice.

If the mushrooms have darkened, this does not mean that they cannot be consumed. Perhaps some factors were not taken into account during cooking.

The most popular cooking method is salting. Copies can darken both during processing and a few days after salting. If there is no unpleasant smell and mold, you should not worry.

Possible causes of darkening:

1. The specimens were not completely covered with brine. Contact with air will darken the flesh of the mushrooms, this is a completely safe phenomenon. If you don't want to use it like independent snack, you can cook soup or fry them.
2. Most likely, in the basket were different types saffron milk caps. Spruce tend to darken during heat treatment.
3. When marinating, a large number of seasonings and spices were used. For example, adding dill can lead to a change in color.
4. Stored for a long time before processing.

Every housewife wants to know how to cook a truly delicious dish and preserve the color qualities. First - mushrooms do not need to be soaked. With the exception of those fruits that were collected near the roads. Pre-soaking will remove accumulated harmful substances from the fruit. Experienced mushroom pickers advise replacing this procedure and cleaning mushrooms with a sponge or toothbrush.

When processing a large amount of food, put in a basin and pour water with salt and citric acid. To put oppression, you can use an inverted bowl or tray, place a heavy object on top of it. Keep container cool, away from direct sunlight. It is important to switch to salting immediately after cleaning. The container must be made of glass, wood or enameled. Other materials will lead to a reaction and damage to the workpiece.

Recipe for pickled mushrooms in glass jars

In addition to salting, pickling is used. Thanks to a special marinade, it turns out very tasty and satisfying.

Hot salting at home

How to cook mushrooms, consider further. To get not only delicious, but also useful blanks, suitable hot way salting. Pickled mushrooms not only diversify the everyday table, but also decorate the festive one.

You can emphasize the amazing taste of mushrooms by using the following marinade.

List necessary ingredients per liter of water and kilogram of mushrooms:

• sugar - 1 tablespoon;
• salt - 1.5 tablespoons;
• vinegar essence - 1 tablespoon or 8 tablespoons of 9% table vinegar;
• garlic - 6 cloves;
• 8 peas of black and allspice;
• 2 dried cloves;
• 1 teaspoon ground cinnamon;
• bunch of dill and bay leaf.

Mushroom preparation:

1. Revise each mushroom, remove dirt and damaged areas.
2. Rinse under water or wipe with a damp cloth.
3. Place in a pot of water and place on the stove over medium heat. After boiling, reduce the fire, add salt and cook for half an hour. Remove the foam that appears during cooking with a slotted spoon.
4. Throw away in a colander. Do not use the resulting decoction. Rinse with water, stirring constantly.

Next, you need to prepare the container. For preparations for the winter, it is better to take jars with a volume of 500 milliliters. Rinse each thoroughly using a kitchen sponge and a special detergent. Take required amount lids and sterilize with jars.

This is done in different ways:

1. Pour water into a high-sided bowl and bring to a boil. Gradually immerse jar after jar into the basin. If space allows, you can sterilize several jars. The water level should be above the jar. Only in this case it is possible to achieve a positive effect. Boil for 10 minutes.
2. To do this, you will need a saucepan and a special device for sterilizing cans. Turn the jar over and put it in the hole to sterilize for 5 minutes. Rising steam will fall immediately into the container and remove all existing microbes.
3. Place the jars in a preheated oven and hold there for 10 minutes.
4. Use a microwave. Sterilization time - 3 minutes.
5. Boil lids in boiling water.

You can determine the required amount of marinade by the actual weight of the mushrooms. When pickling, it is necessary to use a preservative, in this case it is vinegar.

Marinade preparation

Pour the required amount of water into the pan, add all the ingredients except vinegar, and bring to a boil. Boil for 10 minutes. The marinade needs to be made a little saltier.

Pickling steps:

1. Pour the mushrooms into the brine and boil for a quarter of an hour.
2. Pour in the vinegar and boil everything well again.
3. Slowly decompose into prepared jars. Rushing can cause the bank to burst.
4. Top with the rest of the brine to the rim.
5. Roll up with sterilized lids.
6. Unfold the cover. Put the jars with the lids down and wrap them well with a blanket. Wait for complete cooling.
7. Turn the jars over and make sure that the closure is of high quality and hermetic. The place where the jar stood should not be wet places.
8. On the lid of the jar, mark the year of seaming with a marker.
9. Consume throughout the year.

If after opening there is little salt in the mushrooms, salt before use.

cold way

According to another option, mushrooms can be salted in a cold way. AT this recipe oppression is used. Perfect option- a can of water. Do not use bricks, foam blocks, stones and other weights. Contact of the material with the brine will result in spoilage of the brine. Mushrooms are either immediately placed in jars, shifting with salt and spices, or all the ingredients are mixed in a saucepan, and then they are laid out in jars.

The calculation of ingredients is per kilogram of finished mushrooms:

• table salt that does not contain iodine - 2 tablespoons;
• garlic - 4 cloves;
• dill;
• cloves - 4 pieces;
• peppercorns - 5 pieces;
• horseradish - 2 sheets;
• oak and currant leaves, spruce branches.

Cooking method:

1. Small fruits are pre-cleaned and washed. Separate the caps from the legs. Cut large hats into several pieces.
2. Wash the enamel pan and dry it over gas to remove microorganisms.
3. Leaves and twigs pre-scalded with boiling water. Put half the leaves on the bottom, a small amount of salt, cloves and pepper.
4. Divide the mushrooms into equal parts and lay in layers, sprinkle with chopped garlic and salt. Hats must be laid on the bottom, and legs on top.
5. The middle layer and the top layer are again shifted with leaves and twigs.
6. Cover with a plate of suitable size. Place a three or five-liter container of water on top.
7. Put the workpiece in the refrigerator or cellar. Temperature regime- 0-5 degrees.
8. After three days, check the amount of brine. If the mushrooms are not completely submerged, add a small amount of cold boiled water.
9. Marinate for 3 weeks. This time is enough for the mushrooms to be salted and saturated with spices.
10. Can be stored in a saucepan, covered with a thick, clean cloth. Or arrange in glass boxes or jars.
11. Mushrooms prepared according to this recipe do not require sealed seaming. They are easy enough to close with glass lids.
12. The dishes that are used for storage, it is important to fry or hold over steam to remove germs and bacteria.

Preservation storage rules

During preparation, it is necessary to strictly observe all sterilization standards. A sealed jar can be stored at room temperature by placing in the pantry. It is important that there is no boiler, battery, stove or stove nearby. Heat encourages microbial growth and will spoil the product.

It is good if there is a cellar or basement. The temperature in the room should be 0-10 degrees. It is important to make sure that the cellar is dry.

Mushrooms must not be stored for more than 2 years. It is better to use in pure form within one year; blanks that remain after opening, it is important to give in to heat treatment: frying, boiling, stewing. Keep salted mushrooms in a cool room, it is better if direct sunlight does not fall there. If the storage temperature is above 5 degrees, this will lead to deterioration of the mushrooms.

In ancient times, wooden tubs were used to pickle mushrooms. Wood is an environmentally friendly material. If there is no such tub, a glass dish will do. After salting, store the mushrooms for six months. Pickled mushrooms are stored in the basement or cellar.

conclusions

Ryzhik is considered a royal mushroom. And not in vain - Peter 1 loved these mushrooms very much. Sterilization and hermetic twist are the most reliable ways of storage. The main purpose of the blanks is to diversify the winter diet, enrich it with proteins, minerals and vitamins. There is a good saying - "One day feeds the year." In the summer months, you need to take care of harvesting mushrooms, and in the winter - about their proper storage.

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 amount 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 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 know that mushrooms are appearance reminiscent of waves, only 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 camelina is bright orange in 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.

At cold salting the color of the mushrooms will change: they will darken. If they are boiled or salted fast 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 wooden tub, but if it's not there, it's fine and enamel pan.
• 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 that is where the optimum temperature is). 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, for the 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. 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 preparation 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?
• suitable dishes are selected: a wooden barrel or an 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 with 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 nylon cover and lowered into the cellar or cleaned in 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 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.