How to salt mushrooms in a saucepan. Salted mushrooms - six recipes for quick pickling of mushrooms
Ecology of consumption. Food and recipes: At the bottom of a wooden or ceramic tableware pour a layer of salt, put half of the currant leaves, cherries, horseradish and 1 dill umbrella...
1. Pickling mushrooms - cold method
INGREDIENTS:
● mushrooms (mushrooms, black and white milk mushrooms, volushki, russula) - 1 kg
● salt - 100 g
● currants - 10–12 leaves
● cherry - 5–6 leaves
● horseradish - 2 sheets
● dill - 2 umbrellas
● Bay leaf- 2–3 pcs.
● peppercorns - to taste
● garlic - to taste
PREPARATION:
Wash milk mushrooms, volushki or russula and pour cold water for 5–6 hours (The saffron milk caps are not soaked, but only washed). Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.
Place the remaining leaves on top, cover with a clean cloth, then cutting board or a plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.
2. Mushroom caviar for the winter
INGREDIENTS:
● boiled mushrooms – 2 kg
● onion – 3 large onions
● carrots – 3 pcs (large)
● vegetable oil – 2 cups
● bay leaf – 3 pcs.
● black pepper – 10 peas
● salt
● vinegar 9% – 1 tbsp.
PREPARATION:
To prepare mushroom caviar, you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and fly mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.
Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.
Drain the mushrooms in a colander, rinse with cold water, and let the water drain.
Pass the mushrooms through a large meat grinder.
Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.
Fry the onions and carrots in vegetable oil, then add the mushroom mixture.
Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.
Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.
Place the finished caviar in dry, sterilized jars and roll up.
Store mushroom caviar in a cool place.
3. Hot pickling of mushrooms
INGREDIENTS:
● white milk mushrooms – 1 kg
● dill umbrellas
● garlic – 3-4 cloves
● salt – 2 tbsp.
● black pepper – 10 peas
● black currant leaves – 10 pcs.
PREPARATION:
Wash the milk mushrooms thoroughly, cut large ones into pieces. Wash the greens, peel and chop the garlic.
Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.
Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.
Place milk mushrooms in layers, sprinkling with salt and spices.
Compact the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.
Cover the jar with a boiled plastic lid, cool and put in the refrigerator.
The milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.
4. Solyanka for the winter with mushrooms
INGREDIENTS:
● boiled mushrooms – 1 kg
● white cabbage – 0.5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp.
● bay leaf, black and allspice
PREPARATION:
Boletus, boletus, porcini mushrooms, russula and honey mushrooms are suitable for making hodgepodge. Wash the mushrooms well, peel, chop large ones and boil in salted water for 10-15 minutes.
Wash the vegetables, peel and cut into small strips. Sauté onions and carrots in a small amount of vegetable oil.
Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer for low heat 20-25 minutes. Then add boiled mushrooms and simmer until tender for 25-30 minutes.
5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.
Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.
5. Marinated boletus
INGREDIENTS:
● butter,
● vegetable oil 1 tbsp. per liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves
for marinade per 1 liter of water:
● coarse salt – 2 tbsp.,
● sugar – 3 tbsp,
● peppercorns – 5-6 pcs.
● pepper sweet pea– 3-4 pieces,
● bay leaf – 2 pcs.
● cloves – 1 pc.
PREPARATION:
It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.
Rinse the peeled boletus in water. Large mushrooms can be cut into 2-3 parts. Fill hot water. Add a few drops to the pan acetic acid so that the mushrooms do not darken.
Bring mushrooms to a boil. Drain the water. Then pour fresh boiling water again and cook for another 10 minutes.
Place the finished butter in a colander and drain the water well.
Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse the plastic lids well and pour boiling water over them.
Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.
Keep refrigerated.
6. Mushroom powder
INGREDIENTS:
● wild mushrooms - 1 kg,
● cloves - 4 buds,
● black pepper - 7 peas,
● ground coriander - 0.5 tsp,
● bay leaf - 1 pc.
PREPARATION:
Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String on a thread or fishing line, hang over hob slabs at a distance of 50–60 cm and leave for several days.
When the mushrooms are completely dry, put them in a blender and grind into powder.
Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.
Store mushroom powder in a cool, dark place. You can use it to make soups, mushroom sauces and gravies.
7. Salted milk mushrooms in Altai style
INGREDIENTS:
● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves
PREPARATION:
Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.
Wash an enamel pan or glass jar with a wide neck. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.
Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.
The milk mushrooms will be ready in 30-35 days.
8. How to pickle porcini mushrooms
INGREDIENTS:
● porcini mushrooms
● marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● bay leaf – 1 pc.
● black pepper – 5 peas
● allspice – 3 peas
PREPARATION:
Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well; chop large mushrooms.
Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.
Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.
Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.
Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.
1. Pickling mushrooms - cold method
INGREDIENTS:
● mushrooms (mushrooms, black and white milk mushrooms, volushki, russula) – 1 kg
● salt – 100 g
● currants – 10–12 leaves
● cherry – 5–6 leaves
● horseradish – 2 sheets
● dill – 2 umbrellas
● bay leaf – 2–3 pcs.
● peppercorns – to taste
● garlic – to taste
PREPARATION:
Wash milk mushrooms, milk mushrooms or russula and cover with cold water for 5–6 hours. (The mushrooms are not soaked, but only washed). Sprinkle a layer of salt on the bottom of a wooden or ceramic dish, put half of the leaves of currants, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.
Place the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.
2. Mushroom caviar for the winter
INGREDIENTS:
● boiled mushrooms – 2 kg
● onion – 3 large onions
● carrots – 3 pcs (large)
● vegetable oil – 2 cups
● bay leaf – 3 pcs.
● black pepper – 10 peas
● salt
● vinegar 9% – 1 tbsp.
PREPARATION:
To prepare mushroom caviar, you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and fly mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.
Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.
Drain the mushrooms in a colander, rinse with cold water, and let the water drain.
Pass the mushrooms through a large meat grinder.
Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.
Fry the onions and carrots in vegetable oil, then add the mushroom mixture.
Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.
Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.
Place the finished caviar in dry, sterilized jars and roll up.
Store mushroom caviar in a cool place.
3. Hot pickling of mushrooms
INGREDIENTS:
● white milk mushrooms – 1 kg
● dill umbrellas
● garlic – 3-4 cloves
● salt – 2 tbsp.
● black pepper – 10 peas
● black currant leaves – 10 pcs.
PREPARATION:
Wash the milk mushrooms thoroughly, cut large ones into pieces. Wash the greens, peel and chop the garlic.
Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.
Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.
Place milk mushrooms in layers, sprinkling with salt and spices.
Compact the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.
Cover the jar with a boiled plastic lid, cool and put in the refrigerator.
The milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.
4. Solyanka for the winter with mushrooms
INGREDIENTS:
● boiled mushrooms – 1 kg
● white cabbage – 0.5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp.
● bay leaf, black and allspice
PREPARATION:
Boletus, boletus, porcini mushrooms, russula and honey mushrooms are suitable for making hodgepodge. Wash the mushrooms well, peel, chop large ones and boil in salted water for 10-15 minutes.
Wash the vegetables, peel and cut into small strips. Sauté onions and carrots in a small amount of vegetable oil.
Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until tender for 25-30 minutes.
5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.
Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.
5. Marinated boletus
INGREDIENTS:
● butter,
● vegetable oil 1 tbsp. per liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves
for marinade per 1 liter of water:
● coarse salt – 2 tbsp.,
● sugar – 3 tbsp,
● peppercorns – 5-6 pcs.
● allspice peas – 3-4 pcs.
● bay leaf – 2 pcs.
● cloves – 1 pc.
PREPARATION:
It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.
Rinse the peeled boletus in water. Large mushrooms can be cut into 2-3 parts. Fill with hot water. Add a few drops of acetic acid to the pan to prevent the mushrooms from darkening.
Bring mushrooms to a boil. Drain the water. Then pour fresh boiling water again and cook for another 10 minutes.
Place the finished butter in a colander and drain the water well.
Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse the plastic lids well and pour boiling water over them.
Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.
Keep refrigerated.
6. Mushroom powder
INGREDIENTS:
● wild mushrooms – 1 kg,
● cloves – 4 buds,
● black pepper – 7 peas,
● ground coriander – 0.5 tsp,
● bay leaf – 1 pc.
PREPARATION:
Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String it on a thread or fishing line, hang it above the hob at a distance of 50–60 cm and leave it for several days.
When the mushrooms are completely dry, put them in a blender and grind into powder.
Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.
Store mushroom powder in a cool, dark place. You can use it to make soups, mushroom sauces and gravies.
7. Salted milk mushrooms in Altai style
INGREDIENTS:
● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves
PREPARATION:
Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.
Wash an enamel pan or glass jar with a wide neck. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.
Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.
The milk mushrooms will be ready in 30-35 days.
8. How to pickle porcini mushrooms
INGREDIENTS:
● porcini mushrooms
● marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● bay leaf – 1 pc.
● black pepper – 5 peas
● allspice – 3 peas
PREPARATION:
Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well; chop large mushrooms.
Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.
Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.
Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.
Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.
Cooking with love!
Jul 31, 2016 Olga
Preface
Salted mushrooms are perhaps the most important festive table can compete with red and black caviar. They are also used in the preparation of various fillings, side dishes and soups. Unlike caviar, you can prepare this dish yourself, but you will have to work hard to do this: collect, process and pickle the mushrooms.
Preparing for pickling - main points
You can pickle any edible mushrooms. However, it is advisable to select young and strong specimens for this, so that during the cooking process the caps do not become soggy and lose their specific crunch. Before salting mushrooms, they must be prepared: washed and peeled, sorted, and soaked.
To wash and clean the mushrooms well, it is recommended that, upon returning from the forest, you immediately soak them in a large volume of water if there are a lot of them, for example in the bathroom. All damage and worm-eaten areas should be removed. When cleaning, you need to pay attention Special attention the central recesses of the caps, and in lamellar mushrooms also back side hats, where the records are. Milk mushrooms and other species of their family require especially thorough cleaning. Processing should be carried out under running water. Very easy to use for cleaning toothbrush. The caps of boletus and russula need to be peeled off.
During cleaning, if necessary, they immediately sort by species, and also throw away “doubtful” specimens collected in the heat of a “quiet hunt” and which may turn out to be poisonous. Sorting is due to the fact that the salting time for different types is different, and most importantly, they have different processing processes (duration of soaking and cooking). However, many recipes are based on co-canning different types- this is how you get the most delicious and aromatic preparations for the winter.
When using such recipes, you should first different kinds process separately, and then salt them in one container. Species containing milky juice must be soaked. Mushrooms belonging to this type are called laticifers. The soaking time depends on the degree of bitterness (acidity) of the juice.
Duration of this procedure in days:
- 2–5 – for white milk mushrooms, black milk mushrooms, valuevs, violins, smoothies and white milk mushrooms;
- 1–1.5 – for waves;
- 1 – for white milk mushrooms (small milk mushrooms are not soaked);
- Russulas and saffron milk caps do not need to be soaked.
The water should be changed every day at least 2-3 times. When soaked, especially for a long time, the mushrooms may begin to sour. To prevent this from happening, you need to add citric acid and non-iodized salt - 2 g and 10 g per 1 liter, respectively. After soaking, the mushrooms are washed and, if necessary, cleaned again.
Types and features of salting
Pickling mushrooms for the winter is done in 3 ways. The first is called conventionally “dry”, the second – “cold”, and the third – “hot”. Regardless of the recipe, mushrooms should be salted only in wooden barrels, enamel dishes or glass jars. The container is pre-prepared: cleaned; wash; scalded with boiling water, and the glass is sterilized.
When using dry or cold recipes, salt in an open container. The stacked mushrooms are covered with clean gauze or cloth, then an inverted enamel lid, a wooden flat circle or something similar is placed, and a weight is placed on top. Clean boiled water can act as oppression. natural stone(usually granite), wrapped in gauze, or a jar of water. Metal, limestone and similar weights must not be used.
In a 3-liter jar, you can place a small glass container with water on top or put plastic bag filled with water. When the mushrooms are salted, close the container and move it to a cold place. To keep the finished product longer, canning is done: transfer the mushrooms into prepared jars, fill them with fresh brine, and then sterilize them (30 minutes - 0.5 l, liter - 40 minutes). After this, they seal and remove the containers for storage.
Regardless of pickling and canning recipes, a ventilated room where the air temperature is from 0 to +4 °C is ideal for storing mushrooms. A refrigerator or a cool, non-damp basement or cellar is also suitable.
Dry cooking method - why is it called that?
All other types must be pre-soaked or boiled. According to dry pickling recipes, mushrooms are placed in a container with caps down in rows, sprinkling each layer with coarse non-iodized salt, the amount of which is 40 g per 1 kg of russula and saffron milk caps. The last top row is covered as described above.
After 3-4 days, russulas and saffron milk caps will give juice, settle, and it will be possible to add the next batch. You can report until they run out fresh mushrooms or the container will not be filled. They will be ready after 7-10 days, counting from the moment of the last bookmark. It happens that the juice is released in insufficient quantities, and the russula and saffron milk caps are not covered with it. In this case, heavier pressure should be applied.
Cold salting - without heat treatment
This method is similar to dry salting - it is performed without heat treatment mushrooms However, the “forest spoils” are not only washed, some are also soaked. The latter include the species mentioned above - laticifers. They should be soaked in accordance with the recommendations given there. Then they start salting.
At the bottom of the container, according to taste and choice (recipe), place horseradish leaves and roots, bay leaves, dill, peas allspice, garlic, clove buds, cumin, as well as twigs and leaves of cherry, black currant, oak and other spices. In order not to interrupt the natural taste and aroma of the mushrooms themselves, it is not recommended to add too many spices. Many housewives do not add any aromatic additives at all, being sure that this is completely unnecessary, especially in relation to saffron milk mushrooms, milk mushrooms and value.
Then the mushrooms are placed in rows with their caps down, sprinkled with coarse non-iodized salt, the amount of which is 40–50 g per 1 kg of mushrooms. Then the container is covered, as described in the specifics of salting. The mushrooms will release juice under the weight of oppression and will settle after 2-3 days. After this, you can report the next batch. If the juice is not released enough to cover the mushrooms, apply a heavier pressure. If this does not help, you should add a saline solution prepared in the ratio of 20 g of non-iodized salt per 1 liter of water.
Salted mushrooms for the winter, prepared in a cold way, will be ready in:
- valui – 2 months;
- frills and white milk mushrooms – 1.5 months;
- saffron milk caps and russula – 10–12 days.
The countdown begins from the moment the last batch is laid. There is another option cold pickling. Mushrooms are also placed in rows on top of herbs and spices, but they must be salted in layers, again placing herbs and spices between the layers. The thickness of the layers is within 5–8 cm. After this, the cooled mixture is poured into the container. boiled water so that it is flush with the last layer, but does not cover it, put fabric, a support under the load and bending.
In the recipes for this version of cold pickling, there will be no problems with insufficient juice release, and in all other respects it is identical to the method without water.
Hot canning – for all types
After rolling or closing the container in another way, the finished product is allowed to cool and then put away in a storage place. In a month the mushrooms will be ready.
In September, mushroom pickers traditionally go “hunting”. But the mushroom season is not particularly long, so you have to think about how to bring the collected product to winter table. There are plenty of ways for cooks: you can dry mushrooms, freeze them, pickle them or pickle them. Salted mushrooms will always decorate your everyday and holiday table.
Selection of mushrooms for pickling
Particular attention is paid to the middle recesses of the caps. For lamellar mushrooms, the caps are separated from the stems. The dirt between the plates is cleaned with a hard brush (even an ordinary toothbrush will do). Remove from boletus with russula upper layer from the hats.
Hot recipes for pickling mushrooms involve pre-boiling the product, hence the name. Prepared mushrooms are placed in salted water, boiled, guided by the following data:
- boletus, boletus, boletus, boletus - 15 minutes;
- trumpets and russula - 10 minutes;
- chest, chest - 7 minutes;
- valui - half an hour;
- honey mushrooms - half an hour;
- champignons - 15 minutes;
- chanterelles - 20 minutes;
- saffron milk caps - just pour boiling water over them three times.
Recipes for making pickled mushrooms at home
After this, you can learn how to pickle boiled mushrooms: cool the finished product and place it in a convenient container. Cover with salt; the total mass of mushrooms should account for about 3% salt. Spices with spices - already to taste. Pour in the brine that remains from cooking the product. Peeled garlic with dill umbrellas are placed on top.
You can add vegetable oil if desired. The pickling is stored at zero temperature in a ventilated area. It is ready for use in an average month. Many people prefer to start eating it earlier - it's a matter of taste. Smaller specimens may require less time to pickle.
Hot salting is most often used for boletus, boletus, boletus, boletus, chanterelle, honey mushroom and goat. Less commonly, valui, russula and volnushki are salted this way.
The first method of hot pickling mushrooms
After preliminary preparation and sorting, mushrooms are boiled in salted water (see article “How to prepare mushrooms for pickling?”).
Cook the prepared mushrooms as follows (based on 5 kg of mushrooms): pour 3 glasses of water into an enamel pan, add 100 g of salt and 6 bay leaves. Bring the water to a boil, add mushrooms, then continue to cook everything together over low heat, stirring gently.
During cooking, the mushrooms release juice and foam forms on the surface, which is recommended to be skimmed off with a slotted spoon.
The cooking time depends on the type and size of mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain strong and elastic, and the brine should be light, almost transparent.
After cooking, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place the pan with mushrooms in a large container with cold water.
Cooled mushrooms are packaged in small barrels and covered with a clean cloth on top. Place on top of the fabric wooden circle, and a pressure (a bottle of water) is placed on the circle.
If used for pickling mushrooms glass jars(three-liter or ten-liter), then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. Cover the jars with a lid and leave for 2-3 days. warm room and then to a dry, cool place.
Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.
After a month, the mushrooms are ready to eat.
The second method of hot pickling mushrooms
To pickle using this method, mushrooms are sorted and cleared of debris. The stems of boletus, boletus and boletus are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.
If valui, volnushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volnushki for 1 day, and russula are simply peeled from the film (see the article “How to cold salt saffron milk caps, volnushki and russula?")
Prepared mushrooms are washed with cold water.
To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp into the pan. spoons of salt. Salt water bring to a boil. After this, mushrooms are immersed there.
During cooking, carefully stir the mushrooms with a paddle so that they do not burn.
When the water boils again, use a slotted spoon to remove the foam that has formed on the surface. After this, add 1 bay leaf, 3 black peppercorns, 3 clove buds, 5 g of dill seeds and 1-2 black currant leaves to the brine.
Continue cooking the mushrooms in the spicy brine with frequent stirring: porcini, aspen and boletus - 20-25 minutes, valui - 16-20 minutes, and volushki and russula - 10-15 minutes.
Mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.
Boiled mushrooms are carefully placed in a wide container so that the mushrooms cool quickly.
The cooled mushrooms are transferred together with the brine into barrels or glass jars. The top of the jars is covered with lids, and the barrels with cloth. A weight is placed on top of the fabric (see above).
The brine in jars and barrels should be no more than 1/5 in relation to the weight of the mushrooms.
Mushrooms salted in this way are ready for consumption after 45 days (one and a half months).