Salted Mushrooms

One of the favorite methods of mushroom picking mushrooms for future use is their salting. Salted fruits can easily be stored until the next mushroom season, and during the period of consumption it can be used as a cold snack and addition to hot dishes. Salted mushrooms are harvested in various ways and some of them we will pay attention further.

Salted mushrooms - recipe for winter cooking

The basis can be considered a dry method of salting, for which nothing but the salt itself is not required. Thanks to this simple method, mushrooms retain their natural flavor, and therefore no spices and herbs are added to them.

Dry method solyats only red-haired and podreshniki - small and delicate mushrooms, the fruit bodies of which are first wiped with a dry cloth and only then spread out on cans. Mushrooms are stacked in layers, alternating with moderate portions of salt. When the container is filled, a gauze slit is placed on top of it, and the load is placed on top. After a week of storage in a cool and dry place with mushrooms, you can take a sample.

Salted white mushrooms for the winter in cans

Ingredients:

Preparation

After cleaning and rinsing the mushrooms, place them in a pot of boiling water with the addition of lemon juice. After 25 minutes, drain the liquid and spread mushrooms over clean jars along with chopped cloves of garlic. Now to the pickle: in a half liter of water, dilute the sugar and salt, and when the liquid boils, add laurel, vinegar and pea pepper. Pour the boiling marinade over the cans and quickly roll them.

Before storing the salted mushrooms in the pantry, let the dishes with its contents cool completely at room temperature.

Salted mushrooms oyster mushrooms in brine - recipe

Blanch cleaned oyster mushrooms in salted boiling water for 15 minutes. Finished mushrooms are laid in cans with layers, pouring salt (the amount of salt is 3-4% of the weight of the mushrooms). Together with the salt can be laid and fragrant herbs. Further, the jars are put under pressure and first left at room temperature for a couple of days, and then taken out into the cold and left for another month. Throughout this time it will be necessary to ensure that the room temperature does not fall below one and does not rise above 6 degrees. The brine level should always cover the mushrooms, and when the mushrooms go down, new portions can be put to them.