How to pickle mushrooms cold in a saucepan. How to pickle mushrooms correctly
offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly enjoy respect throughout the world. festive table. But, before you start pickling mushrooms, it is very important to know the basic rules for pickling mushrooms. And, if you want to “live until your golden wedding” and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .
Methods for pickling mushrooms:
They salt milk mushrooms, saffron milk caps, chanterelles, greenfinches, nigellas, podgruzdki, whites, volnushki, russula, serushki, valui, smoothies, violins, rednushkas, bitters, fatties, rows.
Mushrooms are thoroughly washed in clean cold running water in vats, tubs, bathtubs, low wide hams. In case of severe contamination, soak for 3-4 hours in a 2-3 percent saline solution.
Large mushrooms are cut into pieces according to their diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for saffron milk caps and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuevs, belyankas, violins) and hot with pre-boiling(for everyone else).
Hot-salted mushrooms become ready to eat in a few days; they are quite soft and less stable during storage. The advantage of the hot method is not only the speed of processing (the mushrooms are not soaked), but also that the mushrooms immediately, without “shrinking,” fill the container tightly.
Cold canning is longer: 1.5-2 months; In this case, the mushrooms turn out to be hard and have a pleasant crunch when chewed; they are stored very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. Soaking times for each mushrooms - different. Milk mushrooms, volnushki, russula are soaked for 5 hours to a day, and valui, black milk mushrooms, bitter mushrooms, and violins are soaked for 3-5 days. More valuable mushrooms are washed thoroughly, not soaked or boiled. To do this, place the mushrooms in cold water overnight so that adherent leaves, stems, moss, etc. come off. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared by soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, svinushki, stitches, morels are prepared only using the hot method, because when they are prepared cold, it is possible severe poisoning with fatal outcome.
You can salt mushrooms in enamel and glass containers with a wide “neck” so that you can place a mug with a load. But it is best to use tubs or barrels made of hardwood or spruce.
The barrels that contained the mushrooms are washed warm water using brushes, soak for 10 - 15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 liters of water) or juniper.
Salted mushrooms are a ready-made snack and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable temperature for storing salted mushrooms
from 0 to 4 *C.
Dry pickling of mushrooms:
It is better not to wash the mushrooms before salting, but to thoroughly clean them with a brush and wipe them with a damp nylon cloth. If the mushrooms are washed, then after the water has drained, they are placed with their caps down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkle with dry salt at the rate of 6% by weight of mushrooms (or 40 g per 1 kg of mushrooms). Then a free-flowing circle is placed in a container filled with mushrooms, and light pressure is applied to it. After 3-4 days, when the saffron milk caps settle and give juice, add fresh mushrooms and salt. Store in a cellar or refrigerator.
Cold method of pickling mushrooms:
During cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barrels with a double lattice bottom and a hole for draining water. Mushrooms are poured cold water, cover with a clean cloth and a wooden circle so that they do not float up. For oppression, washed stones from durable flint rocks that do not dissolve in juice are used salted mushrooms. The barrels are placed in cool place and change the water at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, stop soaking: the mushrooms are ready for salting.
The soaked mushrooms are placed caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the mass stops settling and the container is filled to its maximum. Then it is topped up with 6% salt solution and sealed.
There are other methods of salting.
Soak mushrooms (volnushki, russula, milk mushrooms) in cold water for 5-6 hours, just rinse the saffron milk caps. After this, place the mushrooms in rows in an enamel or glass containers caps down. First add a layer of salt to the bottom of the dish, put black currant leaves, cherries, horseradish, and dill stems. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40 -50 g of salt. After salting, cover the mushrooms with blackcurrant, cherry leaves, dill stems, put a clean cloth, a wooden circle and pressure. After 1-2 days, the mushrooms will settle and produce juice. If there is not enough brine, increase the load. If mold appears, the fabric needs to be changed and the load washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
To avoid souring of mushrooms when soaking in hot weather, salting is used with preliminary blanching: the mushrooms are placed in a colander in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Cooked mushrooms by blanching are ready for consumption in 7-10 days.
Hot method of pickling mushrooms:
Hot way pickles are also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before pickling, but conditionally edible ones are prepared only in this way; the bitterness is removed faster and they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, do not cook them in the same solution, as they will darken and the bitterness will not be completely removed from them.
Boil milk mushrooms, russula, valui, and volushki for 20-30 minutes, rinse in cold water, and place in a sieve. Place in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Place a weight on top. Store refrigerated. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. At more mushrooms are dipped into mesh blanching containers made from stainless steel, or into willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushkas and whites are blanched for 5-8 minutes, bitters, valui, skripitsa, which have especially bitter juice, for up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are placed on sieves to drain the water. Then the mushrooms are salted in the same way as with the cold method, adding 6% salt from the weight of the prepared mushrooms. To undergo lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50g dill, 20-30 pieces of cloves and blackcurrant leaves.
Preparation of semi-finished product for further use.
Boil porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, oak mushrooms, butter mushrooms, honey mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour in boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later for pickling mushrooms or cooking in fried; in soups, fillings.
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 boiled in salt water(see article “How to prepare mushrooms for pickling?”).
Cook the prepared mushrooms as follows (based on 5 kg of mushrooms): in enamel pan pour 3 glasses of water, 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. A wooden circle is placed on top of the fabric, and a pressure (a bottle of water) is placed on the circle.
If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold 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 buds of cloves, 5 g of dill seeds and 1-2 leaves to the brine. black currant.
Mushrooms in spicy brine continue to cook with frequent stirring: white, 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 carefully place them 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).
Almost all edible and conditionally suitable for pickling edible mushrooms, since in this form they are well preserved and have good taste. If, of course, the salting was done according to certain rules.
But they are best suited for pickling lamellar mushrooms: milk mushrooms, podgruzdki, valui, volnushki, honey mushrooms, saffron milk caps, rows, russula, smoothies, bitter mushrooms, serushkas, etc. Of course, you should not neglect tubular mushrooms - porcini mushrooms, boletuses, oak mushrooms, and others, given their high taste qualities.
Mushrooms selected for pickling are pre-processed, then their stem is cut off right under the cap (especially for lamellar mushrooms). The caps of russula and boletus are usually removed. The legs, as a rule, are not salted, with the exception of saffron milk caps, boletuses, aspen boletus, oak boletus, and birch boletus. Each type of mushroom is salted separately. But you can also take different mushrooms approximately the same taste. However, the harvesting of high-grade mushrooms (milk mushrooms, saffron milk mushrooms) with secondary ones (volnushki, white mushrooms, etc.) is not allowed.
White mushrooms, aspen mushrooms, oak mushrooms, boletus mushrooms, and champignons can be salted immediately after processing. But mushrooms with a pungent, bitter or unpleasant taste must first be boiled or soaked for two to three days. The best options for this are tubs or barrels that have holes at the bottom that can be closed. wooden stopper. Used water is drained through these holes before the container is filled with fresh water.
The mushrooms intended for soaking are placed in a barrel, filled with cold salted water and covered first clean towel, then with a wooden or plywood circle, on top of which, so that the mushrooms do not float, a small weight is placed. The water needs to be changed once or twice a day. It should be noted that when soaked, mushrooms lose many extractive substances, the most nutritionally valuable salts and even some soluble proteins.
If the weather is warm and the container with mushrooms is located, although in the shade, but in the open air, they can sour within a day. In such mushrooms, even then salted, fermentation processes will continue. They will soon crumble, turn into foamy mucus, that is, they will spoil. Thus, mushrooms should be soaked using the place where they might be right time at the optimal temperature, without souring. Pre-boiling or scalding them is considered much more practical and safer in terms of protecting mushrooms from spoilage.
At the same time, most of them - milk mushrooms, podgruzdki, serushki, bitter mushrooms, except for tremors and white mushrooms, are placed in a pan with boiling, slightly salted water. They are usually kept there for 5 minutes. Chanterelles, distinguished by rubbery flesh, and rough valui - from 15 to 25 minutes. It is advisable to blanch the russula first and then boil it. The processed mushrooms are thrown into a sieve or colander, allowed to cool, then salted.
As for tremors and whitefish, they adhere to slightly different rules. Usually these mushrooms are not boiled, but only scalded with boiling water, and their characteristic bitterness almost completely disappears. However, in both cases, boiling water absorbs the bitterness, unpleasant taste and smell of mushrooms. Therefore, after each boiling, the water should be poured out of the pan and not reused when processing a new, fresh portion of mushrooms.
Cold pickling of edible mushrooms.
For cold salting, they use milk mushrooms, capsicum, saffron milk caps, volnushki, serushki, some types of russula and others. With this method of pickling, the mushrooms are not boiled first. Before salting, they are processed and soaked as usual. Then the bottom of the dish (barrel, enamel bucket) is covered with various spices: dill, blackcurrant leaves, cherries, horseradish, bay leaves, pepper, cloves, etc. (for example, for 10 kg of mushrooms - 1 g of pepper sweet pea, 2 g bay leaf).
Each spice has its own purpose. Thus, dill, blackcurrant leaves, bay leaves, pepper, and cloves give the mushrooms a special pleasant aroma. The leaves and roots of horseradish give the mushrooms a spicy pungency, and they also protect against souring. Cherry and oak leaves provide appetizing fragility and strength. Mushrooms are placed on top of the spices, stems up, in layers 5-8 cm thick. Each layer is sprinkled with salt at the rate of 40-60 grams per 1 kg. fresh mushrooms. When the dish is filled, its contents are sprinkled with spices and covered with a wooden mug or an enamel lid, handle down, wrapped in clean gauze or linen.
The circle in the center is pressed down with oppression - a naked stone that does not dissolve in brine. If you don’t have one, you can use an enamel saucepan as a pressure, putting any weight in it. It is not recommended to make the load from dolomite (limestone) stone, bricks (from the brine they dissolve and spoil the mushrooms), metal objects (rust appears on them). If after 3-4 days no brine appears above the mushrooms, then the weight of oppression should be increased. As the pickled mushrooms settle, the same container can be replenished freshly collected, adding salt and spices accordingly.
Rush saffron milk caps are salted in a special way. They do not wash the mushrooms; they use a wide brush to remove any dirt and pine needles from them, and wipe them cleanly from the soil with a cloth. Place in a bowl in layers 5-6 cm thick, the way they grow - with the caps facing up. Each row is sprinkled with salt (30 grams per 1 kg of mushrooms). It is better to salt saffron milk caps without garlic, dill, horseradish, etc. They only take away the natural aroma and taste that nicer properties any spices. Then, as usual, pressure is placed on the saffron milk caps. When the mushrooms have settled, add fresh ones. Mushrooms salted in a cold way are edible: saffron milk caps - after 5-6 days, milk mushrooms, podgruzdki - after 30-35, volushki and white mushrooms - after 40, valui - after 50 days.
Hot pickling of edible mushrooms.
This pickling is suitable for harvesting mushrooms: porcini mushrooms, saffron milk caps, boletuses, boletus mushrooms, oak mushrooms, fly mushrooms, boletus mushrooms, goat mushrooms, many types of russula, as well as conditionally edible mushrooms. After pre-treatment mushrooms are boiled in salted water with spices (for 1 kg of mushrooms - 2 tablespoons of salt, bay leaf, 2 blackcurrant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes. They themselves will show their readiness. They will settle to the bottom and the brine will become transparent. The broth is then drained, the mushrooms are washed in cold water, placed in a colander and allowed to dry. After this, they are salted as with the cold method, adding spices and salt to the container (45-60 grams per 1 kg. boiled mushrooms), and put oppression.
Hot salting may be slightly different. Cooked mushrooms are removed from the pan with a slotted spoon and transferred to a wide bowl for quick cooling. Then, together with the brine (it should be about half of the mass of mushrooms), glass jars or wooden barrels are filled with them and closed. Hot salted mushrooms can be eaten within a few days.
Storing pickled mushrooms.
The mushrooms have been salted and now there are other worries - preserving them longer, of course, if there is enough stock. Suitable for storing salted mushrooms only: wooden tubs, glass and unstained enamelware. Tinned and zinc tin buckets are completely unsuitable. Their top layer dissolves under the influence of mushroom brine and, as a result, forms toxic compounds harmful to health. For the same reason, you cannot salt mushrooms in clay pots. In addition, there may be lead in the glaze. Tubs made of pickled cucumbers, cabbage and meat are also not suitable. When stored, mushrooms develop an unusual taste.
Wooden tubs, no matter what they are - new or previously used, need to be soaked ahead of time so that they do not leak brine in the future, washed and steamed. Glass and enamel dishes should also be washed, but with soda, also kept in boiling water and dried without wiping. Salted mushrooms must be stored in a cool, well-ventilated area, maintaining the temperature within 5-6 degrees.
At 0 degrees and below, they will freeze, begin to crumble, become tasteless, and at temperatures exceeding the optimal temperature, they will sour and spoil. Mushrooms should always be in brine. If it becomes smaller, you can add cold water to the container. boiled water. The oppression, fabric, wooden circle should be washed from time to time in warm salty water, then scald with boiling water. Mold that appears on the walls of the dishes must be removed with a clean cloth soaked in hot water.
Based on materials from the book " Board book mushroom picker."
Yu.K. Doletov.
Salted mushrooms are familiar dish for Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives Still, they prefer to cook with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.
Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.
Is it possible to pickle mushrooms in plastic containers?
Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.
If there is no other option, pay attention to the markings on the bottom of the container.
If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.
Preparatory stage of salting
Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.
Sorting
Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires a different amount of time heat treatment.
Cleaning
Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.
Slicing
If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.
Soaking
Methods for pickling mushrooms
Eat large number salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.
Quick salting
The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.
Boil them until tender, add salt to taste, use spices, garlic and add weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.
Hot method
The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.
As soon as the liquid boils, place the mushrooms in it.
Important! After 5 minutes, foam will appear that needs to be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.
Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.
Cold way
Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.
Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell, and do not use herbs.
Next, place in the container raw mushrooms caps down. Each ball is filled with regular table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.
Important! Synthetic fabrics cannot be used.
Refrigerate the pickles, and within a few weeks you will be able to enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.
This recipe differs from the previous one in that everything is marinated in own juice, without using water or brine. Salting time depends on the variety.
In a barrel
Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.
After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.
Without vinegar
The recipe for making it without using vinegar is especially popular.
Prepared mushrooms need to be boiled with salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
Place them in clean jars and thoroughly sterilize in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.
Pickling frozen mushrooms
There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.
For 3 kilograms of freezing, you will need 3 heaped tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.
After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.
Recipes for pickling mushrooms at home
It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has his own distinctive features and properties.
Milk mushrooms
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
- 60 grams of salt;
- 4 cloves of garlic;
- 10 black peppercorns;
- and the same number of leaves from a currant bush;
- several dill umbrellas.
Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.
Saffron milk caps
For cooking saffron milk caps it is best to use cold method. It is without cooking and vinegar that this variety will taste best.
Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.
Honey mushrooms
Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.
To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.
Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.
Oyster mushrooms
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
Butter
The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.
Chanterelles
It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.
Gobies
Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Pigs
Pigs are considered semi poisonous mushrooms, therefore, before salting, they need to be filled with water and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.
Volnushki
Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.
Cowsheds
The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.
All that remains is to put the cowsheds in jars, fill them with brine and seal them.
Storing salted mushrooms
Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.
