Many housewives are interested in how to salt mushrooms, in order to preserve the texture as much as possible and not to lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them can give fleshy mushroom hats not only the desired crunchiness and aroma, but also to extract the contained toxins.
How to pickle mushrooms?
Pickling is carried out in cold or hot ways. Both assume a preliminary soaking of mushrooms in water for three days. After the procedure, in the cold - the mushrooms are poured with salt and sent to oppression, in hot - they boil in the brine and are under the weight of the day, boiled and unfolded in a container.
- Mushrooms have the property of absorbing poisons from the environment. To prepare the mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak in water for 2 hours.
- During the search, you can separate the legs from the hats, cut the hats according to the recipe.
- With the main three-day soaking, mushrooms should be filled with cold water, set the pressure and change the water once a day. After the end of the process, rinse the mushrooms thoroughly.
- Particular attention should be paid to the dishes. For soaking only glass, ceramic or wooden containers are used.
How quickly to pickle mushrooms?
Fast picking of the load is the simplest version of the workpiece. In fact, this is one of the versions of the hot salting method in which mushrooms are cooked, poured with salt and put under pressure for several days. The amount of brine controls the remaining water from the cooking. As a result, mushrooms acquire a crispy texture and salt for a week.
Ingredients:
- mushrooms - 10 kg;
- salt - 500 g;
- bay leaves - 6 pcs .;
- sweet pepper - 10 g;
- water - 8 liters.
Preparation
- Before pouring the mushrooms, pour 7 liters of water and leave for 5 hours.
- Top up the remaining water and cook for 20 minutes.
- Strain the water and put it in the cold.
- Mushrooms cool, sprinkle with salt and spices, lay under oppression for 3 days.
- Transfer to cans and stand in the cold for 7 days.
How to salt the mushrooms in a hot way?
Particularly busy housewives are suitable for salting hot mews. This is a convenient option for processing a large number of mushrooms. For this, the mushrooms are cooked, cooled, poured with fresh brine, put under oppression, and after 3 days they spread out to the banks. The cooking time is compensated by the absence of bitterness and delicate taste.
Ingredients:
- mushrooms - 500 g;
- dill umbrellas - 2 pieces;
- horseradish leaf - 2 pcs .;
- water - 3 l;
- salt - 60 g;
- bay leaf - 1 piece;
- cloves of garlic - 3 pcs.
Preparation
- Fill in 1.5 g of water with 30 g of salt and cook for 15 minutes.
- From the remaining water and salt, make a new brine.
- Put mushrooms, laurel into the brine and cook for 20 minutes.
- Remove from heat, add spices and press down with oppression.
- After 6 days, transfer to clean jars, pour the brine and put the salted mushrooms in the cold for 45 days.
Picking mushrooms in a cold fashion at home
Salted soils are cold, especially tasty. This method does not provide for thermal treatment: the mushrooms are simply poured with salt and put under pressure. With this salting, the mushrooms retain all nutrients and are infused with the aromas of herbs and spices. The latter, give mushrooms a fortress, crunchiness and excellent taste.
Ingredients:
- shoelaces - 4,5 kg;
- salt - 500 g;
- horseradish leaves - 6 pcs .;
- horseradish root - 1 piece;
- clove of garlic - 8 pcs .;
- cherry leaves - 5 pcs .;
- water - 4 liters;
- umbrellas of dill - 3 pcs.
Preparation
- Before you salt the mushrooms, fill them with water for 3 days.
- Transfer to a clean dish, add salt, spices.
- Put under pressure and send for a month in the cold.
How to salt white mushrooms?
Picking white mushrooms with a short steeping and blanching will allow to enjoy a crispy billet in 25 days, which is appropriate for a short period of storage of this kind of mushrooms. This "flaw" is perfectly compensated by expressive color and juicy dense pulp, ideally suited for this method of preparation.
Ingredients :
- mushrooms - 3 kg;
- salt - 20 g;
- water - 2.5 liters;
- black pepper pot - 10 g;
- currant leaves - 4 pcs.
Preparation
- Before you salt white mushrooms, soak them in water with 50 grams of salt and set aside for 36 hours.
- Rinse, blanch for 5 minutes.
- Spread on cans, add 140 g of salt and spices.
- Keep in the cold for 25 days.
Pickling of black mushrooms
Salted black mushrooms - a popular delicacy for the preparation of which experienced mushroom pickers advise the cold way. Salting in cabbage leaves is the easiest and relatively quick option to turn bitter mushrooms into excellent billet. Saturated by cabbage juices, the grapes get rid of bitterness and acquire an amazing taste.
Ingredients:
- mushrooms - 5 kg;
- cabbage leaves - 7 pcs .;
- salt - 400 g;
- horseradish root - 1 piece;
- dill umbrellas - 15 pcs .;
- garlic head - 1 piece;
- currant leaves - 10 pcs.
Preparation
- Before you salt black rags, put them for 3 hours in a solution of 170 grams of salt and 10 liters of water. Rinse out.
- Salt in 220 g of salt and spices.
- Cover with cabbage leaves and put under oppression for two days.
- Spread on cans and put on for 2 months in the cold.
Korean mushrooms
The recipe for pickling mushrooms is variable. So, pre-soaked and cooked mushrooms, can become an excellent basis for an acute snack in Korean . And, even given that the mushrooms are exclusively Russian, they blend perfectly with the traditional sweet and sour marinade and a set of spicery typical of Asian cuisine.
Ingredients:
- mackerel - 3.5 kg;
- onion - 900 g;
- carrots - 400 g;
- garlic head - 2 pcs .;
- oil - 300 ml;
- sugar - 200 g;
- salt - 50 g;
- vinegar - 200 ml.
Preparation
- Soak the mugs for 3 days, rinse and boil.
- Onion, carrots and mushrooms cut into strips.
- Onion fry.
- Mix the vinegar, salt, sugar, oil and garlic.
- Pour the mushrooms and vegetables with marinade and send to the cold.
Forest crispy casks of cold salting
The old way of picking up the mushrooms is based on cold cooking in wooden barrels. As a result, the fungi were soaked with tannins and became crispy and fragrant. Another advantage was that, as far as collecting, it was possible to report new fungi. The disadvantage of this method is that the mushrooms need to be washed out well after salting.
Ingredients:
- mushrooms - 10 kg;
- salt - 500 g;
- horseradish leaves - 10 pcs .;
- umbrellas umbrellas - 15 pcs.
Preparation
- Soak the mushroom caps for 3 days.
- Put a piece of greenery and salt on the bottom of the barrel.
- Lay mushrooms in layers, prisalivaya.
- Put under oppression for 2 months.
How to salt dry mushrooms?
Salting dry mushrooms, or white loading (this name was given to the mushroom because of the dry hat), is simple. The absence of bitterness allows the use of a dry method of salting, which does not require pre-soaking of mushrooms. It is only necessary to wipe the mushrooms with a napkin, freeing them of dirt, and put them in jars, pouring salt.
Ingredients:
- mushrooms - 1 kg;
- salt - 35 g;
- a clove of garlic - 4 pcs.
- sprig of dill - 3 pcs.
Preparation
- Wipe the mushrooms with a tissue.
- Pour salt, spices, put oppression and clean in the cold for 1.5 months.