Hot way to pickle mushrooms. How to salt mushrooms: the basic principles of cooking
Salting mushrooms is one of the simplest and most common ways to harvest them. Mushrooms canned in a strong salt solution are used for soups, side dishes, appetizers, marinades and stews.
Almost all types go to salting edible mushrooms, including milk mushrooms and volnushki. Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well by placing them in a colander and rinsing by repeated immersion in a bucket with cold water let her drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.
After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and the lower part is cut off at the legs by half. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.
Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of salt are added. citric acid(based on 1 liter of water).
Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with moderate salt, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects). The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.
Cold pickling is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.
Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, mushrooms, chanterelles, bitters, valui - 15-20 minutes. Whites and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and let her drain.
Subsequently, they are laid in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (50 g of salt is taken for 1 kg of mushrooms for milk mushrooms, volushki and russula and 40 g for mushrooms) , chopped garlic, dill, cherry, currant or horseradish leaf, cumin. Mushrooms are laid out with caps down and a layer of no more than 6 cm.
The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new freshly prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.
After filling the barrel, after about 5-6 days, you need to check if there is a brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete the salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
Hot salting is carried out as follows. Mushrooms are cleaned, sorted; in whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui is soaked for 2-3 days.
Pour 0.5 cups of water (per 1 kg of mushrooms) into the pan, put salt and put on fire. Put mushrooms into boiling water. During cooking, the mushrooms must be gently stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then put pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus boletus 20-25 minutes, valui 15-20 minutes, volushki and russula 10-15 minutes.
The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.
With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
Salted mushrooms should be stored in a cool, well-ventilated area at a temperature of 5-6°C, but not below 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storage of salted mushrooms at temperatures above 6°C may cause souring and spoilage.
It is necessary to regularly monitor that the mushrooms are always in brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dishes. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold on the walls of the dish is wiped with a clean cloth dipped in hot water.
In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, the weaker ones in brines undergo lactic acid fermentation and fermentation of mushrooms. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such mushrooms in food becomes impossible.
To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed dish and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy.
I want to keep the memory of the summer and autumn mushroom abundance for a long time. Opening a jar of salted mushrooms in winter, you can not only make your menu richer and more varied, but also feel the taste of summer. How to salt mushrooms? There are many ways of salting, and the choice of these methods often depends on the variety of mushrooms. But the general principles of preparation remain unchanged.
delicious pickles
Salting is one of the oldest methods of preservation. A long time ago, people discovered that salt prevents food from spoiling, keeps them fresh for a long time even in warm climates. The taste of pickles is no worse, if not better, than the taste of fresh products. Salted mushrooms successfully replace fresh ones in the preparation of many dishes: they can be put in soup (such mushrooms give pickle a particularly interesting taste), added to meat when stewing, used as a filling for pies.
There are many recipes for salting mushrooms: their diversity can make beginners confused. The choice of recipe depends on the variety of mushrooms: some mushrooms turn out tastier if they are salted “dry”, others are perfectly salted in cold brine, and still others must be poured with hot brine. Many mushrooms are soaked before salting to remove bitterness. First of all, this applies to the so-called "conditionally edible" mushrooms, which can be eaten only after special preparation. Other mushrooms require long cooking, and some can do without heat treatment at all.
Selection and preparation of mushrooms
It is highly desirable to collect mushrooms on your own or buy them from trusted people. Even edible mushrooms picked in the wrong place (for example, on the side of a busy road) can be poisonous. And, of course, you need to carefully study the mushrooms so that among them there are no false or inedible ones.
Edible mushrooms can be salted immediately. They must be thoroughly cleaned from the remnants of the earth, dirt, forest debris. All wormy places should be removed. It is advisable not to use worm mushrooms at all, but, in extreme cases, it is enough to cut off the damaged areas. After that, the mushrooms should be washed and dried or simply wiped thoroughly with napkins. Then you should sort the mushrooms by size, the largest can be cut into pieces.
Conditionally edible mushrooms are called so because they have a specific taste (most often bitter), and sometimes even poisonous. They are not suitable for direct consumption. As a rule, conditionally edible ones need to be soaked and boiled according to a special scheme, after which they can be salted or pickled. The difficulties of cooking do not frighten fans of such gifts of the forest: in a salty form, the mushrooms turn out to be very tasty. The group of conditionally edible includes volnushki, pigs, bitters, some types of milk mushrooms, valui, milkers, morels and others.
Pre-training schemes for different types Conditionally edible mushrooms may vary. Most often, mushrooms are first cleaned, and then poured with plenty of water and soaked for several hours, or even days, periodically changing the water. Some varieties of such mushrooms must be additionally boiled for several minutes in salt water, after which the water is drained. And only after that the mushrooms will be ready for pickling - usually in hot brine.
How to salt mushrooms: cold salting in your own juice
At the bottom of a suitable container (wooden, enamelled, ceramic or glass), a handful of salt should be poured. After that, you need to tightly lay the mushrooms with hats down, sprinkling each layer with salt and spices. When the container is full, you need to put oppression on the mushrooms - a circle that will freely pass into the neck of the salting container, with a load installed on it. The weight of the load must be half the total weight of the mushrooms.
Within a few hours, the mushrooms will secrete juice, and the circle of oppression will be covered with brine. If this does not happen, you need to add a little salt water so that the top layer of mushrooms does not come into contact with air. In a cool place, mushrooms are salted in one to two months (depending on the variety). After that, they can be laid out in banks.
For a kilogram of mushrooms, you need about 3 tablespoons of salt. As for spices, dill (seeds or stems) and black peppercorns, as well as currant, cherry and oak leaves, must be added to the mushrooms. You can also add garlic and fucked up shit for a spicy taste.
Cold salting in brine
You can not sprinkle the mushrooms with salt, but pour them with ready-made brine prepared from water with the addition of salt (it is enough to take from 50 to 100 grams per liter). If desired, any spices to taste can be added to the brine.
After a couple of hours, the oppression should be covered with brine. If there is too much brine, the excess can be drained. If too little, add salt water. You need to salt the mushrooms in a cool place for about a month and a half. After this period, you can shift the mushrooms into small jars.
hot way salting
For hot salting, mushrooms are first boiled in brine with spices (a kilogram of mushrooms will need a liter of water, 2 tablespoons of salt, 2 bay leaves, dill seeds , peppercorns) for 10-25 minutes. Cooking time depends on the variety of mushrooms: russula is enough to cook for 10 minutes, and boletus mushrooms need 25 minutes of cooking.
After that, the mushrooms should be cooled in brine and put into jars, tamping tightly and pouring additional salt (30 g per kilogram of mushrooms). Then pour the mushrooms with brine (no more than a glass of brine per kilogram of mushrooms, but so that the mushrooms are covered). Close the jars and leave them for salting in a cool place, and after a month and a half the mushrooms will be ready. You can store hot-salted mushrooms in a cool place for a maximum of 9 months.
Dmitry Anokhin
The mushroom season has arrived. The most common way to harvest mushrooms is salting. You can salt all types of edible mushrooms: mushrooms, chanterelles, porcini, mushrooms, aspen mushrooms, butter mushrooms, etc.
Mushrooms are usually salted either in glass jars or in enamelware, you can still use wooden barrels. It is not recommended to salt mushrooms in clay pots, as under the action of salts the coating of dishes can corrode, and harmful substances get into mushrooms. For salting, you need to choose strong, not wormy mushrooms.
We have selected the three most common ways of salting mushrooms:
1. cold way salted mushrooms.
This salting method is well suited for those types of mushrooms that do not need pre-cooking, these are mushrooms, volnushki, milk mushrooms, russula. Soak the cleaned and well-washed mushrooms for 1-2 days in a large bowl in running water. You can also soak the mushrooms in a solution of salted water. It is necessary to prepare such a solution - 10 g of salt per liter of water, put mushrooms in this solution, and leave in a cool room for 2 days. The solution should be changed twice a day. Then the mushrooms should be washed with cold water and laid on the bottom of the cooked dishes. At the bottom of wooden barrels or glass jars (depending on what kind of dishes you have chosen), you need to pour a layer of salt, lay a bay leaf, chopped garlic. We spread the mushrooms in a bowl with their caps down, sprinkle each layer of mushrooms with salt at the rate of 40-50 g of salt per 1 kg of mushrooms, you can put currant leaves, dill, cumin for flavor. We lay the mushrooms in layers of about 6 cm. On top of the jars we cover with clean gauze, folded in half, or you can just use a clean cloth, put oppression and leave for 1-2 days in a cool place. Mushrooms will gradually give juice and settle, you need to put fresh mushrooms on top of them and put them under pressure again. If after 3-4 days the brine does not appear, then you need to increase the oppression or add salt - 20 g per 1 liter of water. After a month and a half, the mushrooms will be ready to eat.
2. Hot way of salting mushrooms.
First you need to sort the mushrooms into varieties, clean from adhering debris, leaves. Then rinse well in cold water, cut off the lower part of the leg. Large mushrooms can be cut into pieces. Mushrooms are ready.
We proceed directly to the salting process. Pour water into a saucepan at the rate of half a liter per 1 kg of mushrooms, and salt - 2 tablespoons per 1 kg of mushrooms. We wait until the water boils, and throw mushrooms there. During cooking, you need to stir the mushrooms and periodically remove the foam. Add 3 peppercorns, 1 bay leaf to the water, you can add 2 blackcurrant leaves for flavor. After boiling water, porcini mushrooms, plantains, aspen mushrooms should be cooked for 20-25 minutes, valui - 15-20 minutes, and russula and volushki for 10 minutes.
When all the mushrooms have settled to the bottom of the pan, and the brine has become transparent, this means that the mushrooms are ready. Lay them out and let them cool down. After the mushrooms have cooled, we put them in barrels or jars and pour the brine there, tightly close the dishes. Mushrooms can be eaten after 45 days.
3. Dry method of salting mushrooms
This method of salting is only suitable for mushrooms and pods. You don’t need to wash them, you just need to sort them out well, clean them, wipe them with a damp cloth. Then carefully lay in rows in a tub or jar, sprinkling each layer with salt. Then you need to cover with a clean cloth or gauze folded in half and put oppression on top. Gradually, juice will stand out from the mushrooms, this is how the mushrooms are gradually salted in their own juice. Seasonings do not need to be added, so as not to spoil the natural taste of mushrooms. Mushrooms will be ready in seven days.
Storage of salted mushrooms
Mushrooms should be stored in a dark, cool room at a temperature of 0 to 6 degrees. Do not put in the refrigerator, as they can freeze and lose their taste. Mushrooms should always be in brine. If it gradually disappears, then you need to add cool boiled water. To prevent mold, store mushrooms in a tightly closed container in a dry place.