Both novice mushroom pickers, and seasoned lovers of quiet hunting will be interested in information on how to salt mushrooms, what kinds are suitable for this kind of billets and how to prepare them beforehand for salting. A simple and affordable way to process harvested mushroom abundance will complement your menu with an excellent snack.
What mushrooms are salted?
Having typed in the forest full of fragrant fragrances of the scent of the forest, and starting to process them, it is important to understand which mushrooms are salted for the winter, and which ones should be abandoned, using them in everyday culinary dishes.
- Ideally suited for pickling all the plate mushrooms: mushrooms, freckles, ryzhiki, chanterelles, serushki, russula, autumn mushrooms and champignons.
- From the tubular salted mushrooms, podberezoviki, boletus, mosses and butter.
- The leader in taste characteristics, which acquire mushrooms after salting, and according to the valuable properties contained in them are mushrooms. This species, although it requires a long preliminary preparation and soaking, but for salting is ideal.
How to prepare mushrooms for pickling?
Preparation of mushrooms for salting is an important stage, and the final result will depend on the quality of its performance. The technology of processing the base product depends entirely on the species and variety of fungal specimens.
- Fungi mlechniki: mushrooms, freckles, serushki require a preliminary long soaking to get rid of the inherent bitterness contained in milky juice. To do this, the prepared purified from the contamination and pre-washed mushroom mass is kept in salted water for at least three days. Water at the same time change as often as possible, but at least three times a day.
- Plate-shaped mushrooms are not sorted by size, but they are sure to get rid of the legs.
- Tubular mushrooms choose small ones or cut into several parts for better prosolki.
- Often mushrooms are cooked until ready or semi-prepared, adding a little salt to the taste.
Salted mushrooms - good and bad
The benefits of salted mushrooms have long been proven by nutritionists and is due to the high content of protein, all kinds of vitamins, minerals in the product.
- The product is a nutritious and low-calorie alternative to meat, which makes it indispensable for a diet menu when losing weight.
- The high content of valuable vitamin PP in the product will improve the functioning of the cardiovascular system .
- Mushrooms - one of the few sources of solar vitamin D, which is fully preserved in salting.
- Salted mushrooms and chanterelles contain a natural antibiotic that will help cope with various bacterial infections or prevent their appearance.
- All the same mushrooms are considered in folk medicine the best prevention against the appearance of urolithiasis.
- Despite the mass of valuable properties, salted mushrooms can not be used for exacerbations of gastrointestinal diseases or with weakened digestion.
How to salt mushrooms for the winter?
Any salting of mushrooms for the winter has its own individual characteristics, as well as common points that can be applied to the performance of any other recipe.
- Mushrooms must be sorted out, getting rid of wormy or spoiled fruit.
- The selected samples are cleaned using a brush, sponge or knife and in the presence of strong contaminants or sand thoroughly washed under running water.
- When used as a basic component for salting mackerel, they are soaked in salted water for at least three days.
- Mushrooms are salted raw or boil for 15-20 minutes.
- Studying the ways of picking mushrooms, they choose for themselves the best option, which, if desired, is adapted to their preferences, adding other flavoring additives, spices, spices, spices, herbs.
Quick pickling of mushrooms
This recipe will help you understand how to salt mushrooms, so that after a couple of days you can take the first sample and enjoy the excellent taste of the snack you received. Accelerate the preparation of delicacies pre-boiling prepared mushroom mass until ready or lowered to the bottom of the fruit bodies.
Ingredients:
- mushrooms - how much is available;
- salt - to taste;
- leaves of currant, horseradish, umbrella dill, garlic, laurel, pepper.
Preparation
- Prepared mushrooms are boiled in salted water until they drop to the bottom.
- Throw the mushroom mass into a colander, put it in a saucepan, alternating with greens and chopped garlic and podsalivaya layers to taste.
- Press the contents of the container with a load.
- Salting mushrooms lasts 3 days at room conditions, after which the snack is taken away in the cold for storage.
Picking mushrooms for the winter in a cold way - recipe
To preserve the maximum amount of valuable vitamins, it is preferable to pickle mushrooms in a cold way. In this version, you can taste a snack not earlier than in a month and a half, but a long wait is compensated by the excellent taste of the resulting food. Rozhiki can be salted without adding dill and garlic - their natural taste is incomparable in itself.
Ingredients:
- mushrooms - 2 kg;
- salt - 2/3 cup;
- garlic - 3-4 teeth;
- dill - 1 bunch.
Preparation
- Mushrooms are prepared properly and placed in a suitable container for salting the hats down.
- The layers are sprinkled with salt, shifted with dill and sliced garlic.
- Press the mushroom mass with a load, leave until the juice is separated for 1-3 days under room conditions, then at least for a month they are cleaned in the cold.
Picking mushrooms in a hot way in jars
Further on how to properly salt mushrooms in a hot way. This option is for those who are afraid to store the product without preliminary heat treatment. After boiling in the brine, the mushroom mass can be transferred to cans, which after cooling down the contents, take out into a cool cellar or put it in the refrigerator.
Ingredients:
- mushrooms - 2 kg;
- water - 1 glass;
- salt - 4 tbsp. spoons;
- laurel - 2 pieces;
- clove and black pepper - 6 pcs .;
- currant leaves - 4 pcs .;
- seeds of dill - 1 tsp.
Preparation
- Prepared mushrooms boil 20 minutes in water with salt, adding pepper, cloves, laurel and dill.
- Further salting of mushrooms in a hot way will continue in the jars, into which the mushroom mass is transferred with brine.
- After cooling the tanks they are removed in the cold for a month and a half.
Salted mushrooms under the yoke
With the classic methods of harvesting and not only use oppression to pick mushrooms, which can be a bottle filled with water, or a heavy clean stone, which is laid over a plate that covers the surface of the contents of the container. As a bowl for pickles use special wooden kegs or enameled vessels.
Ingredients:
- mushrooms - 2 kg;
- salt - 100 g;
- laurel - 2 pieces;
- dill and currant leaves - to taste.
Preparation
- Prepared mushrooms are laid in a suitable container in layers, pouring each salt.
- At the bottom of the vessel and on top of the mushrooms are the herbs.
- Cover the contents of the container with clean gauze or a tissue cut, the oppression is determined from above.
- Leave the mushroom mass for prosolki for 1.5 months in the cold, every 3 days changing gauze to clean.
How to salt mushrooms in a barrel for the winter?
The following recommendations will help to acquire knowledge how to salt mushrooms in wooden barrels. Oak containers are pre-soaked for swelling and preventing leakage, after which they rinse with boiling water and soda. For additional sterility, the inner surface of the barrels is fumigated with juniper.
Ingredients:
- mushrooms;
- salt - 30-40 g per 1 kg of mushrooms;
- greens, laurel, pepper, garlic, leaves and horseradish (optional) - to taste.
Preparation
- In a prepared oak barrel a layer of salt is poured, put greens and spices at will.
- Stack the mushrooms further downwards, sprinkling the layers with a stone coarse salt.
- Have a cargo on top.
- Mushrooms salted in a barrel will be ready for use in 30-45 days.
Salted mushrooms with vinegar
The brine used for salting mushrooms according to the following recipe contains vinegar, which makes it possible to obtain a characteristic taste of the billet, to protect it from unwanted bacteria and the appearance of an unpleasant odor. The difference is the process of preparing a dish in a similar manner from the classical marinade in the absence of sugar.
Ingredients:
- mushrooms - 5 kg;
- vinegar - 0,5 l;
- water - 0,5 l;
- salt - 60 g;
- greens and spices - to taste.
Preparation
- Pickling mushrooms with vinegar begins with the preliminary preparation and boiling of the base product until it is lowered to the bottom and ready.
- Mix the water and vinegar, add salt, bring the mixture to a boil, pour the brine mushrooms.
- Lay the mass over the jars, cover it loosely and place it in the cold for salting and storage.
Pickling mushrooms without vinegar
Another recipe for salting mushrooms, not containing vinegar, will be presented later. Mushrooms can be added to the vessel as the initial mushroom mass settles and new fruits are collected, without forgetting to pour new layers of salt and, if desired, supplement them with chopped garlic, twigs or dill umbrellas.
Ingredients:
- mushrooms;
- salt - 40-60 g per 1 kg of raw materials;
- dill and garlic - to taste.
Preparation
- The washed and, if necessary, soaked mushroom fruits are placed in an enameled vessel, pouring salt on the bottom and putting the dill with garlic.
- Pour each layer of the product with a large salt.
- Press the mass with a load and leave until the juice is separated and the mushrooms are immersed in the brine.
- After 3-5 days, remove the preform in the cold for 1.5 months.
Pickled frozen mushrooms
Further on how to salt frozen mushrooms . This version will do, when you really want to enjoy a delicious snack, and before harvesting a new crop is still far away. A special piquant taste of delicacy will give a frayed root of horseradish and garlic. These same components will not allow the development of unnecessary bacteria.
Ingredients:
- mushrooms - 3 kg;
- salt - 3 tbsp. spoons;
- clove and laurel - 2 pcs .;
- horseradish root - 40 g;
- garlic - 1 head;
- sugar and coriander - by pinch.
Preparation
- Mushrooms, not thawing, lowered into boiling water and boiled for 20 minutes.
- Give the mass to cool, then mix with the salt and the rest of the ingredients from the list, spread out to the banks.
- On top add fried horseradish and garlic, put the container in the cold.
- After 10-15 days, you can try pickled mushrooms.
How to store pickled mushrooms?
It is important not only the correct preparation of snacks, but also the storage of salty mushrooms at home in accordance with all requirements.
- Salted mushrooms are often stored in the same container in which the salting process took place. In some cases, the workpiece is transferred to the cans, making sure that the fruits are completely covered with brine.
- For better preservation, a layer of calcined and cooled vegetable oil is often poured into the container with the workpiece.
- For long-term storage snack is placed in a cool room with a constant temperature from +1 to +5 degrees. It can be a refrigerator or a cool cellar.
- You can not store mushrooms, as well as salt, in metal or pottery. Ideal containers are wooden barrels, tubs, enamelled or glass containers. When choosing enameled dishes, check the integrity of the enamel and, at the slightest hint of chipping, look for another vessel.