Ecology of consumption. Food and recipes: Pour a layer of salt at the bottom of wooden or ceramic dishes, put half the leaves of currant, cherry, horseradish and 1 dill umbrella ...

1. Salting mushrooms - a cold way

INGREDIENTS:

● mushrooms (saffron mushrooms, black and white mushrooms, traps, russula) - 1 kg
  ● salt - 100 g
  ● currant - 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 and load breast mushrooms, rusks or russula with cold water for 5–6 hours (the saffron milk is not soaked, but only washed). At the bottom of wooden or ceramic dishes, pour a layer of salt, put half the leaves of currant, cherry, horseradish and 1 dill umbrella. Lay mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Put the remaining leaves on top, cover with a clean cloth, then a cutting board or plate and put oppression (after 1–2 days, the mushrooms will settle and give juice. If they secrete a little brine, increase oppression). The fabric needs to be rinsed from time to time. Mushrooms will be ready in 30–40 days. After that, they must be rearranged in a cold place.

2. Caviar from mushrooms for the winter

INGREDIENTS:

● boiled mushrooms - 2 kg
  ● onion turnip - 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:

For the preparation of mushroom caviar, you can take porcini mushrooms, brown boletus and boletus, russula, butter and mushrooms, mushrooms and honey agarics. Caviar can be prepared both from one type of mushroom and from different ones.

Wash the mushrooms, cut into slices and boil in salted water for 10-15 minutes.

Throw the mushrooms in a colander, rinse with cold water, let the water drain.

Mushrooms pass through a large grinder grinder.

Peel the onion and carrots, chop the onion finely, grate the carrots on a coarse grater.

Fry onions and carrots in vegetable oil, then add the mushroom mass.

Salt caviar to taste, add the remaining vegetable oil, bay leaf and pepper.

Stew caviar from mushrooms for 1.5-2 hours, stirring from time to time, make sure that it does not burn. At the end of cooking add vinegar, mix well.

Put ready caviar in dry sterilized jars and roll up.

Store caviar from mushrooms in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white mushrooms - 1 kg
  ● dill umbrellas
  ● garlic - 3-4 cloves
  ● salt - 2 tbsp.
  ● black pepper - 10 peas
  ● blackcurrant leaves - 10 pcs.

PREPARATION:

Wash the breasts thoroughly, cut large ones into pieces. Wash greens, peel and chop garlic.

Boil salted water and put breast milk in boiling water and cook for 5 minutes.

At the bottom of the sterilized jar, pour a little salt, 2 peas of pepper, an umbrella of dill, a sheet of black currant and put one layer of buns on top.

Lay the breasts in layers, sprinkling with salt and spices.

To condense the breasts, top with water in which mushrooms were boiled, so that all the air could escape.

Close the jar with a boiled plastic lid, cool and put in the refrigerator.

Mushrooms will be ready in 1-1.5 months. Store salted milk 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:

To prepare the hodgepodge, butter, boletus, porcini mushrooms, russula and honey mushrooms are suitable. Wash, peel the mushrooms well, chop large ones and boil in salted water for 10-15 minutes.

Wash the vegetables, peel and cut into small strips. Passion 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 cooked for 25-30 minutes.

5 minutes before cooking, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Put the prepared hodgepodge with mushrooms into dry, sterilized jars. Roll up banks, turn upside down, wrap and leave to cool completely.

5. Pickled butter

INGREDIENTS:

  ● oil,
  ● vegetable oil for 1 tbsp. per liter jar,
  ● vinegar 70% - 1 tbsp. to the can
  ● garlic - 2 cloves

for marinade per 1 liter of water:

● coarse salt - 2 tbsp.,
  ● sugar - 3 tbsp.,
  ● peppercorns - 5-6 pcs.,
  ● allspice - 3-4 pcs,
  ● bay leaf - 2 pcs,
  ● cloves - 1 pc.

PREPARATION:

Peel the butter better to remove, it is stored much less. But in principle, young mushrooms can not be removed, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the cleaned oil in water. Large mushrooms can be cut into 2-3 parts. Pour in hot water. Add a few drops of acetic acid to the pan so that the mushrooms do not darken.

Mushrooms bring to a boil. Drain the water. Then again pour fresh boiling water and cook for another 10 minutes.

Discard the finished oil in a colander and drain the water well.

Cook the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse plastic covers well and pour boiling water.

In the prepared jars, put the butter, without tamping, pour the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Top with boiled vegetable oil. Cover the banks with lids.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

● forest mushrooms - 1 kg,
  ● cloves - 4 buds,
  ● black pepper - 7 peas,
  ● ground coriander - 0.5 tsp.,
  ● bay leaf - 1 pc.

PREPARATION:

Enumerate mushrooms, cut off contaminated places with a knife. Cut mushrooms into thin plates. String on a thread or fishing line, hang over the hob surface 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 chop, mix with mushrooms.

Store mushroom powder in a dark, cool place. You can use it to make soups, mushroom sauces and gravy.

7. Salted Mushrooms in Altai

INGREDIENTS:

● breaststones - 1 kg
  ● salt - 40 g (2 tbsp without slide)
  ● bay leaf - 1 pc
  ● allspice - 5 peas
  ● horseradish root
  ● dill greens
  ● garlic - 1-2 cloves

PREPARATION:

Rinse the mushrooms well. Before salting, the mushrooms must be soaked for 2-3 days in cold, salted water. In this case, change the water 3-4 times a day.

Wash an enameled pan or a wide-necked glass jar. Lay the mushrooms in layers, sprinkling them with salt and spices.

Cover with gauze, put a plate on top and put the load. Make sure that the mushrooms are necessarily covered with brine.

Lumps will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● porcini mushrooms
  ● marinade per 1 liter of water
  ● vinegar 6% - 100 ml
  ● salt - 50 g
  ● bay leaf - 1 pc
  ● black pepper - 5 peas
  ● allspice - 3 peas

PREPARATION:

For pickling use young, dense porcini mushrooms. Mushrooms should be cleaned of debris and washed well, cut large mushrooms.

Boil the mushrooms a little (about 5 minutes), put them in a colander and rinse with cold water.

Cook the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add the porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.

Ready mushrooms immediately decompose in sterilized jars, pour the remaining marinade, roll up the jars.

Foreword

Salted mushrooms, perhaps in their importance on the 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, this dish can be prepared independently, but for this you will have to work hard: collect, process and salt the mushrooms.

Salting Preparation - Highlights

You can salt any edible mushrooms. However, it is advisable to select young and strong specimens for this, so that in the process of cooking the hats do not become sap and lose their specific crunch. Before salting mushrooms, they must be prepared: wash and peel, sort, soak.

To wash and peel the mushrooms well, it is recommended that when you return from the forest, soak them immediately in a large volume of water, if there are a lot of them, for example, in the bathroom. They should remove all damage and wormy areas. When cleaning, special attention should be paid to the central recesses of the hats, and, for lamellar mushrooms, the back of the hats, where the lamellae are, is also present. Mushrooms and other types of their family need extra thorough cleaning. Processing should be carried out under running water. It is very convenient to use a toothbrush for cleaning. In butter, as well as russula it is necessary to remove the skin of the hats.

During cleaning, immediately, if necessary, sorting by species is carried out, as well as throwing out “dubious” specimens collected in the fuse of “silent hunting” and which may be poisonous.  Sorting is due to the fact that the time of spalling is different for different species, and most importantly, they have different processing processes (duration of soaking and cooking). However, many recipes are based on the joint preservation of different types - this is how the most delicious and fragrant preparations for the winter are obtained.

When such recipes are used, you should first process the various types separately, and then salt them in one container. Species containing milky juice must be soaked. Mushrooms belonging to this type are called milkmen. Soaking time depends on the degree of bitterness (causticity) of the juice.

The duration of this procedure in days:

• 2–5 - for whites, black breasts, values, violinists, smoothies and undergrowths;
• 1–1.5 - for traps;
• 1 - for white breasts (small breasts do not soak);
• russula and saffron milk can not be soaked.

Water should be changed every day at least 2-3 times. When soaking, especially long, mushrooms can begin to sour. To prevent this from happening, it is necessary to add citric acid and non-iodized salt to the water - 1 l of 2 g and 10 g, respectively. After soaking, the mushrooms are washed and, if necessary, cleaned again.

Types and features of salting

Salting mushrooms for the winter is performed in 3 ways. The first is conventionally called “dry”, the second - “cold”, and the third - “hot”. Regardless of the recipe, mushrooms should be salted only in wooden barrels, enameled dishes or glass jars. The container is pre-prepared: cleaned; washed; scalded with boiling water, and glass sterilized.

When using dry or cold recipes, salt in an open container. Stacked mushrooms are covered with clean gauze or cloth, then they put an inverted enameled lid, a wooden flat circle or something similar, and from above it bends (cargo). Pure boiled natural stone (usually granite) wrapped in gauze or a can of water can act as oppression. Do not use metal, limestone and similar cargoes.

In a 3-liter jar on top, you can install a small glass container with water or put a plastic bag filled with water. When the mushrooms are salted, the container is closed and moved to a cold place. To preserve the finished product for longer, they preserve it: transfer the mushrooms to prepared jars, fill them with fresh brine, and then sterilize (30 minutes - 0.5 l, liter - 40 minutes). After that, make a roll-up and remove the containers for storage.

Regardless of salting and canning recipes, a well-ventilated room where the air temperature is from 0 to +4 ° C is ideal for storing mushrooms. Also, a refrigerator or not a damp cool basement or a cellar is suitable.

Dry way of cooking - why is it so named?

All other types must be pre-soaked or boiled. According to the dry salting recipes, the mushrooms are placed in a hat with the caps down in rows, pouring each layer with large non-iodized salt, the amount of which is 40 g per 1 kg of russula and mushrooms. The last top row is covered as described above.

Russula and saffron mushrooms after 3-4 days will give juice, settle, and it will be possible to report the next batch. You can report until fresh mushrooms run out or the tank is full. They will be ready, after 7-10 days, counting from the moment of the last bookmark. It happens that the juice is allocated in insufficient quantities, and russula with saffron milk cap is not covered by it. In this case, put more severe oppression.

Cold salting - no heat treatment

This method is similar to dry pickling - it is performed without heat treatment of mushrooms. However, "forest production" is not only washed, some are also soaked. The latter include species that were mentioned above - the lactic. Soak them in accordance with the recommendations given there. Then they start pickling.

On the bottom of the container, according to taste and choice (recipe), spread horseradish leaves and roots, bay leaves, dill, allspice peas, garlic, clove buds, caraway seeds, as well as twigs and leaves of cherry, blackcurrant, oak and other spices. In order not to interrupt the natural taste and aroma of the mushrooms themselves, it is not recommended to lay too many spices. Many housewives do not put any aromatic additives at all, being sure that this is completely unnecessary, especially in relation to saffron milk mushrooms, mushrooms and valuev.

Then the mushrooms are laid down in rows with hats down, pouring them 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 salting features. Mushrooms under the weight of oppression will secrete juice, after 2-3 days they will settle. After that, you can report the next batch. If the juice is not secreted enough to cover the mushrooms, they put more severe oppression. If this does not help, you should add brine prepared in the ratio of 20 g of non-iodized salt to 1 liter of water.

Cold pickled mushrooms for the winter will be prepared through:

• value - 2 months;
• waves and white breasts - 1.5 months;
• mushrooms and russula - 10-12 days.

The countdown starts from the moment you bookmark the last batch. There is another option for cold salting. Mushrooms are also stacked in rows on herbs and spices, but they must be salted in layers, again laying out between layers of herbs and spices. The thickness of the layers is within 5–8 cm. After this, the cooled boiled water is poured into the container so that it is flush with the last layer, but does not cover it, lay the fabric, support under the load and bend.

The recipes for this variant of cold salting will no longer have problems with insufficient juice, and in everything else it is identical to the method without water.

Hot canning - for all types

After seaming or closing the container in another way, the finished product is allowed to cool, and then cleaned in a place for storage. In a month, the mushrooms will be ready.

In September, mushroom pickers traditionally go on a “hunt." But the mushroom season is not very long, so you have to think about how to bring the collected product to the winter table. There are plenty of ways for cooks: you can dry the mushrooms, freeze, pickle or salt. Salted mushrooms will always decorate a casual and festive table.

The choice of mushrooms for salting

Particular attention is paid to the middle recesses of the hats. With lamellar mushrooms, the hats are separated from the legs. Between the plates, the dirt is cleaned with a stiff brush (even an ordinary toothbrush will do). The oil with russula removes the top layer from the caps.

Hot recipes for salting mushrooms imply preliminary boiling of the product, that's why this name is. Prepared mushrooms are spread in salted water, boiled, guided by the following data:

• boletus, boletus, butter, mushrooms - 15 minutes;
• waves and russules - 10 minutes;
• load, breasts - 7 minutes;
• valui - half an hour;
• honey agarics - half an hour;
• champignons - 15 minutes;
• chanterelles - 20 minutes;
• saffron milk mushrooms - just pour over boiling water three times.

Recipes for pickled porcini mushrooms for the winter

After that, you can learn how to salt boiled mushrooms: the finished product is cooled and laid in a convenient container. Fall asleep with salt, about 3% of salt should fall on the total mass of mushrooms. Spices with spices - to taste. Pour with brine, which remained from cooking the product. Top lay peeled garlic with dill umbrellas.

You can optionally pour vegetable oil. Salting is stored at zero temperature in a ventilated area. It is ready for use on average in a month. Many people prefer to eat it earlier - it's a matter of taste. Salting small specimens may take less time.

The mushroom season is coming and with it the chores of inveterate mushroom pickers. salting mushrooms for the winter in banks is best suited for lovers of quiet hunting, for urban residents who, well, can’t stop without picking up a ton or two of mushrooms of all kinds over the summer.

Yes, you should not laugh, many go for mushrooms with baskets or buckets, and I know some mushroom pickers who go to the forest immediately on a horse with a cart and do not come home until this cart is full. But this is in the village, everything is on a grand scale here, and then we sit for days on end, sort it and soak the mushrooms. After all, they need not only to be deliciously salted or pickled, first you need to properly assemble, then prepare, well, only after that look for recipes.

• 1 Rules for the collection and preparation of mushrooms for salting
  • 1.1 How to prepare mushrooms for salting
    • 1.1.1 Hot salting of mushrooms for the winter in banks
    • 1.1.2 Cold pickling of mushrooms in winter
    • 1.1.3 Dry salting of mushrooms
      • 1.1.3.1 Salting of mushrooms with garlic for the winter in jars
      • 1.1.3.2 Ceps for the winter in jars
      • 1.1.3.3 Salting of mushrooms for the winter
      • 1.1.3.4 Salting saffron mushrooms for the winter in banks

Rules for the collection and preparation of mushrooms for salting

Very often I see a picture when I drive up to the city, cars stand along the roads, and residents of the metropolis snoop along the forest belt in search of mushroom spots. And it is not familiar to them that mushrooms absorb most heavily all the heavy metals and toxins that accumulate on the roads from exhaust gases. Imagine which mushrooms can be salted with such a set of chemicals.

How to prepare mushrooms for salting

First, about salting methods, there are three of them and all of them are suitable for pickling mushrooms in jars:

• Hot way
• Cold way
• Dry salting

These methods differ in the duration of preparation; they are not suitable for all types of mushrooms. But more on that below. Now I want to talk about why it is important to sort the mushrooms and how to prepare them for pickling.

Usually in the forest we tear everything in one basket, rejoicing in the good mushroom season. I have a son from childhood who is a big fan of picking mushrooms and therefore I often have to pick mushrooms in bathtubs, because in a large bathtub on the street it is most convenient to wash and sort out mushrooms.

I always do this with mushrooms, pour them all together in a large cast-iron bathtub, it is specially in my yard, and fill it with water so that all my mushrooms are completely hidden, at the same time dried leaves, needles and any rubbish will stick out from them.

Immediately I begin to reject and sort the mushrooms. They must be sorted out by grades, because the cooking time is different for everyone, and some need to be soaked for a long time, some are not required at all.

We select breasts, podgruzki, waves, they need to be soaked for up to five days with a frequent change of water.

I put the russettes with russula and white in a separate bucket, they do not need to be soaked at all.

From the caps of some mushrooms, oily, for example, remove the skin. And some need to clean their legs to become bright and beautiful, these are boletus and boletus.

At the same time, we must carefully look at the mushrooms, so that among them we do not come across poisonous ones, some are very good at disguising themselves. I also check the mushrooms for the presence of living creatures in them, they are very small, but already wormy, of course they go to release.

Hot salting of mushrooms for the winter in banks

Yes, this method is best for canning mushrooms in jars. and hot mushrooms can be closed any mushrooms, like mushrooms, butterfish, boletus, obabeka, waves, chanterelles.

The advantage of this method is that mushrooms are cooked quickly, in a month, sometimes they can already be tasted before. But they are not so crispy and not so long stored as preserved in a cold way.

The mushrooms are already prepared, washed and soaked, before cooking, you must first weigh in order to know how much salt we need. It is added for every kilogram of mushrooms - two tablespoons.

Mushrooms are poured with water and boiled for about half an hour, it is better to cook the mushrooms for forty-five minutes. The foam must be removed during cooking. Then they are thrown back into a colander and allowed to cool. During this time, we will prepare cans, I have five-liter ones with a wide neck, so that it is convenient to put oppression.

First, lay a layer of spices on the bottom of the sterile jar, you can choose according to taste, most often these are dill umbrellas, lavrushka and garlic. Then a layer of mushrooms is laid out, sprinkled with salt, and again there is a layer of spices, until the mushrooms run out. We fill all this with brine, drained after cooking mushrooms and put oppression so that the mushrooms completely go under the liquid. So they will stand a couple of weeks in the cold. Then they can be arranged in smaller jars.

Cold pickling for winter mushrooms

This method provides a longer aging of mushrooms, for example, white breasts can only be eaten a month and a half after salting. But what a crunch they will be! Well, whoever tried it knows.

This method does not require heat treatment, but mushrooms must be carefully prepared, soaked before salting with frequent water changes.

The whole method is interesting because the mushrooms are laid out in a clean container in layers with seasonings, I put dill in umbrellas, allspice and black pepper, bay leaf and garlic cloves cut lengthwise. I sprinkle each layer of mushrooms with salt, per tablespoon, two tablespoons, so the mushrooms are always weighed beforehand.

There is a layer of spices on top and put a load on it so that the mushrooms give juice. In this case, you need to observe if the juice is allocated poorly, then the weight of the yoke must be increased. So the mushrooms should stand in the cold for a month and a half, they can be batched in batches, if there is room.

Dry pickling mushrooms

A simple and quick way, but not suitable for all mushrooms, but only for those that do not need to be soaked. Why the method is called dry, the mushrooms do not even wash. My grandfather used to salt the russula like this, take off the top peel with a knife from the hats, clean them up a bit and salt them.

For this method, you can also use the same seasonings. Mushrooms are also laid out in layers in a jar or a wide convenient pan scalded with boiling water. Each layer is peresalivaetsya, in this case, salt needs to be used more, 3-4 tablespoons per kilogram of mushrooms. Above is also placed on top, so that the mushrooms begin to secrete juice.

Russels or mushrooms salted by this method are usually ready in two weeks. Mushrooms can also be planted as they become available.

Salting mushrooms with garlic for the winter in banks

Oh, and we like the cooked little butter in this way, it’s good that they do not need to be soaked. And with garlic, they should be served on any holiday table and not only, nice deed.

We will need for such a recipe:

• A kilogram of mushrooms, any
• Two tablespoons with a small hill of a spoon of salt
• Three heads of garlic
• A couple of dill umbrellas
• Two sheets of horseradish
• Five leaves of black currant
• Five carnations
• Large bunch of dill

How to pickle mushrooms in this way:

We first rinse and soak them if necessary. Then be sure to remove excess water, let stand in a colander for a while. We sterilize the jar and dry it.

Rinse the greens, clean the garlic and cut lengthwise into slices. First, lay out a layer of greenery, horseradish leaves, dill umbrella, currant leaves. Next, mushrooms go upside down, we add them abundantly sprinkled with dill and chopped garlic. We fill the jar with such layers.

We put oppression on top and remove the mushrooms for two weeks in the cold. Then the mushrooms can be arranged in small jars, pour a layer of vegetable oil on top and close the capron lids.

Ceps for the winter in banks

We will need for salting:

• A kilo of white mushrooms
• Two tablespoons with a small hill of a spoon of salt
• 0.7 ml of water
• Three peas of black and allspice
• Five chives
• Laurel leaf
• Two dill umbrellas
• Three carnations

How to salt porcini mushrooms for the winter:

First, clean the mushrooms, then rinse, if necessary, then cut into pieces. Peel and cut the garlic into longitudinal parts.

In a saucepan, we dilute the salt and put the mushrooms to cook, it will be enough for fifteen minutes, but all the time you need to remove the foam. Then add all the spices to the water with mushrooms and cook for another five to seven minutes.

In a sterilized jar on the bottom we place dill and a few cloves of garlic. We spread the mushrooms, pouring each of the layers with garlic. Top with brine and roll up the lids. After two weeks, you can try the mushrooms.

Salting of mushrooms for the winter

For her we need to take:

• Kilo of whites
• Three tablespoons of salt
• Three dill umbrellas
• Six peas of black pepper
• Three peas of allspice
• Three carnations in buds
• Two leaves of laurel
• Three cloves of garlic

How to salt a breast:

We sort, clean, wash the mushrooms. Soak them before salting for three days, only in the morning and in the evening do not forget to change the water to clean. After these days, ready-made mushrooms are laid down with their hats in a container, pouring mushroom layers with spices and salt. We put heavy oppression on top and forget them in the refrigerator for thirty days.

After a month of salting, we take out a container and sterilize small jars, pour a little salt on the bottom of each, fill with mushrooms along with brine, pour on top either salt or pour vegetable oil. We close the lids and remove the jars in the cold.

Salting saffron mushrooms for the winter in banks

What we will need to take for the recipe:

• Kilo saffron milk
• Three tablespoons of salt
• Five chives

How to salt:

We cut the legs of mushrooms, we will only salt the hats. We wash them well and pour them with boiling water. We let it stand for three minutes under the lid, then let the water drain completely and salt the mushrooms, add garlic cloves as well. Mix the mushrooms well and leave for half an hour.

We prepare sterile jars, preferably half a liter. We put mushrooms tightly in them, pour a layer of salt on top and close the lids. Keep in the cold.

September is rich in various mushrooms, they grow especially well in oak and birch forests. Experienced mushroom pickers can pick up several buckets during this period. What now to do with them? From two or three kilograms you can cook several dishes, for example, soup, julienne, fry potatoes with mushrooms. And where to put the rest?

The right solution would be pickling and pickling for the winter. We already talked about pickling, now we’ll tell you how to salt them at home.

Often you can see how mushroom pickers throw their cars along the tracks, and not far from them urban residents scurry around for mushrooms. They, apparently, are not aware that such gifts of the forest absorbed toxins and heavy metals that accumulated from exhaust gases. Yes, salted mushrooms will eventually contain the entire periodic table.

So you need to remember three basic rules:

1. Look for mushrooms at least one kilometer from the roadway. Comfort yourself with the fact that such a walk will have a good effect on your health. After all, you breathe the cleanest air.
2. Come to the forest at 5 o’clock in the morning, and not at dinner. Collected in the morning have the best qualities: they are tight, crunchy and stored better.
3. Do not take huge growths. They are already old and tasteless, in addition, often wormy. Look for tiny russula or a family of small mushrooms.

Preparing mushrooms for salting

There are ways to pickle mushrooms at home. All three types are suitable for storage in banks: hot salting; cold salting; dry salting.

These methods differ from each other by the duration of the preparation. Each mushroom family has its own preferred type of salting. But more on that later. Now we will highlight the issue of sorting and preparing mushrooms for pickling.

All the gifts of nature get enough sleep in the bath and flooded with water  before hiding them from sight. This procedure will clear them of adhering leaves, forest debris. After that, you can immediately start sorting and rejecting.

Assort mushrooms by type you need to, since the cooking time for each is different. Plus, some require additional soaking, while others, in general, do not need this.

Keep in water for up to 5 days with its change, it is necessary such varieties as breasts, trawls and podgruzki. In a separate container we send mushrooms, white and russula - they do not need soaking. Remove the peel from the hats. The legs are cleaned with boletus and boletus so that they become light.

Sorting is also needed so that poisonous ones that can be perfectly masked do not fall into the edible ranks. As well as checked for wormholes, sometimes even very small ones become unusable.

Hot pickling of mushrooms

This method is the best suited for pickling in jars. Hot preservation can be any variety. This method is fast cooking, in a month they are ready for tasting. The disadvantage is the absence of crunch and long storage in mushrooms, which distinguishes cold canning.

Prepared mushrooms - washed and soaked - should be weighed before cooking to determine the amount of salt. For every kilogram of mushrooms, two tablespoons will go.

Drenched in water, cook for 30 minutes. Mushrooms cook 45 minutes. During cooking, foam forms, it must be removed. Then fold in a colander and leave to cool. During this time, we prepare cans, it is better to take five-liter ones, it is convenient to put cargo on them.

At the bottom of the jar subjected to sterilization, add a layer of spices. They are chosen to taste. It can be bay leaf, garlic, umbrella dill. After them lay a layer of mushrooms, sprinkle with salt, then again followed by spices and repeated until the mushrooms run out.

It's all poured with brine, which is obtained by cooking mushrooms and put on top of oppression, so that all the mushrooms are in brine. After that, we put them in the cold for two weeks. Then they are transferred to smaller banks.

Cold pickling of mushrooms

This method requires a longer exposure of the mushrooms before serving. For example, white breasts will be ready only 1.5 months after salting. But this method allows you to get crispy mushrooms. is he does not require heat treatmentHowever, mushrooms need to be soaked before salting with a frequent change of water.

The method consists in spreading layers of mushrooms in a clean container alternating with seasonings, for example, laying allspice and black peppers, bay leaves cut along a clove of garlic.

Each mushroom layer poured with salt. For a kilogram, you need to take two tablespoons of it. Of course, mushrooms need to be weighed before pickling.

Then there are spices on which the load is placed, it is needed to create juice. In this case, it is necessary to observe the allocation of juice, if it is not enough, then oppression should be increased. Mushrooms put in the cold for 1.5 monthsif space permits they can be reported.

Mushroom pickling: dry method

This method is very simple and fast, however, not all mushrooms are suitable for it. Those that are not soaked are selected. This method is called so, because the mushrooms do not even wash. Usually this way suitable for russula, you need to remove the peel from the hats with a knife, peel a little and you can salt.

All the seasonings listed are suitable for this method. Mushrooms are also laid out in layers in a jar or wide utensil, which scalded with boiling water  for disinfection. Each row is sprinkled with salt.

This method requires more salt. 3-4 tablespoons are taken per kilogram. A load is placed on top for the allocation of juice by the mushrooms. After only two weeks, dried salted russula or mushrooms can be tasted. These varieties of mushrooms can be planted under oppression as they become available.

Recipe for pickling mushrooms with garlic for the winter

This recipe is good for little butter. They are especially good on the festive table with garlic. Based on this recipe for salting, you should stock up:

For salting at home mushrooms are washed firstThen soak if necessary. Remove excess water and allow it to drain in a colander. The jar is sterilized and dried.

Rinse greens, garlic cut lengthwise into plates. First, lay out a layer of greenery, dill umbrella, horseradish sheets, currant leaves. Then the mushrooms are stacked upside down, after salt is poured, dill and chopped garlic plates are used.

Bank filled with layers  mushrooms and spices. The cargo is set on top and the can is sent to the cold for half a month. Then the mushrooms are laid out in small banks, top watered with vegetable oil and closed with nylon covers.

Salting porcini mushrooms at home

This will require:

For pickling porcini mushrooms for the winter at home in a hot way, first they cleaned, washedif large, then cut into pieces. Grind the garlic in plates.

In a saucepan, dilute the salt and put the white cook for 15 minutes, during this time we remove the foam. Then add the spices and leave to cook for another seven minutes.

At the bottom of a sterilized jar we put dill and a little cloves of garlic. Then add white, each layer of which is sprinkled with garlic. After that pour brine into the jar  and roll up. Mushrooms will be ready in two weeks.

Salting recipe for winter mushrooms

This will require the following ingredients:

Firstly sorted, cleaned, washed. Soaked for three days before salting, morning and evening, change the water to clean. After this time, the finished mushrooms are placed in a container with their hats down, pouring layers of salt with spices.

We install a heavy load from above and put in the refrigerator for 30 days. After this time, we take out the salting and transfer it into sterilized small jars, while the bottom of each is covered with a small amount of salt.

Then the breasts are transferred and poured with brine, pour vegetable oil on top or fill with salt. After that, the jars are closed with lids and put in the cold.

For this recipe we need: saffron mushrooms - 1 kilogram; salt - three tablespoons; garlic - 5 cloves.

From mushrooms cut off the legs, only hats are salted. They are washed well and poured with boiling water. Close the lid and let stand for three minutes. Drain the water through a colander and let it drain properly.

Next, salt and add sliced \u200b\u200bgarlic. Mix the mushrooms thoroughly and leave for 30 minutes. We prepare half-liter jars, sterilize them. We put the mushrooms in them tightly, pour salt and cover with lids. Storage takes place in cold conditions.

The subtleties of salting mushrooms at home

It is believed that the most delicious salty mushrooms are lamellar, such as mushrooms, traps, russula, honey mushrooms, etc. The ideal ratio of mushrooms and salt in the dry method of salting is 40 grams of salt per 1 kg.

With the hot and cold salting method, the best salt ratio is: approximately 4% by weight of mushrooms. When salting mushrooms in a cold way in hot weather, they are previously blanched. That is, the soaked gifts of nature in a colander are immersed in boiling water for 4 minutes, after which they are immediately washed in cold water, cooled and salted.

Preliminary blanching eliminates the risk of acidification of mushrooms, after 7-10 days they will be ready. With the hot method of salting them for the winter cooked in several stages. Water is drained each time and poured clean, so they will not be bitter and will not darken.

Tara choose glass or enameled with a wide neck for convenient installation of cargo. The ideal option would be barrels or tubs of deciduous trees, as well as spruce.

After salting wooden containers soaked  in cold water for 15 days, while the water is changed every three days. After this, the containers are steamed with the addition of soda ash, which is taken at the rate of 50 grams per 10 liters of water, or juniper.

Winter storage of salted mushrooms is carried out at a temperature from 0 to +4 degrees. Thus, pickling mushrooms is an excellent way to harvest nature's gifts for the winter along with pickling. Healthy and tasty will be the decoration of any table.