I love recipes from the old generation piggy bank! When salting mushrooms, grandmother always added horseradish and currant leaves to the brine. This is how cucumbers are usually salted to crunch. The mushrooms are also crispy and do not deteriorate if stored simply in the refrigerator under nylon lids. It is not necessary to seal them by rolling.
Grandma's way of salting saffron milk caps is one of my favorites. It contains a lot of fragrant spices, dill, when you open the jar - the aroma is extraordinary. Salted mushrooms are delicious as an independent appetizer, they can also be added to Olivier and other salads.
Salted mushrooms according to grandmother's recipe
Ingredients:
1 kg of fresh mushrooms;
1 liter of water;
2 tbsp. l. rock salt;
2.5 tsp tablespoons of sugar;
1 tsp peppercorns;
2 small sheets of horseradish;
2 bay leaves;
4-5 black currant leaves;
1 large dill umbrella.
Method of cooking salted saffron milk caps
1. Prepare the mushrooms: cut off the lower parts at the legs with a knife, remove wormy and spoiled places. Pour the selected mushrooms into a large basin with slightly salted water and thoroughly "rinse" for 5 minutes. Drain the water, repeat the manipulation a couple of times.
2. Now the saffron milk caps can be boiled - put into boiling water, cook for 15 minutes, drain into a colander and rinse under the tap with cold water.
3. Banks with a volume of 0.5-0.7 liters (at choice) should be clean, if desired, they can be sterilized, but grandmother only doused with boiling water - that was enough. Fill them with mushrooms, not reaching the "shoulder" half a centimeter.
4. Do the brine: boil a liter of water, put salt, dill, sugar, peppercorns and lavrushka in it. As it boils again, throw the washed horseradish and currant leaves. After 30 seconds, remove from heat and immediately pour mushrooms in jars.
5. Leave the snack on the table until it cools completely, then close it with plastic or nylon lids and put it on the lower shelf in the refrigerator.
Recipe by Catherine A.
Ryzhiki are popular mushrooms that culinary experts appreciate for their taste and versatility in cooking. They are fried, stewed, pickled and salted. Today we'll talk about ways of salting a useful product for the winter.
The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish tint on the cap. The lamellar cap in mature specimens can reach 15 cm in diameter, and the stem up to 9 cm in height. The shape of the cap is round, with slightly bent edges and a depressed center. The skin is sticky and smooth to the touch.
The pulp contains milky juice, which in the cut gives a greenish-blue color to the mushroom plates. The most popular are mushrooms growing in coniferous forests. To the rich mushroom taste, milky juice adds a unique pungency, with some sourness. 
In the classic recipe without the use of spices, the subtle scent of pine needles is added to the aroma of the product.
Experienced mushroom pickers advise you to pick mushrooms yourself, and not buy in the store. Firstly, the product may be old and wormy, and secondly, collected in a contaminated area.
Mushrooms have the ability to absorb everything in the atmosphere, including the exhaust gases of cars. Therefore, they need to be collected away from industrial areas and highways.
Pine mushrooms have a more brown tint in the color of the cap, spruce can be greenish.
In order not to be mistaken in the choice, you need to know that the cap of the mushroom is lamellar, the milky juice of orange appears on the cut, with a characteristic smell of resin. Better to collect small specimens. 
Of all the mushroom abundance, it is these mushrooms that are considered the easiest to digest, despite the calorie content. First of all, it is a source of protein that can be used as a substitute for meat if it cannot be consumed for some reason (fasting, moral and ethical convictions).
Ryzhiks are also rich in fiber, vitamins and minerals, amino acids. Even after salting, they retain a bittersweet aroma and a peculiar pungent taste.
Did you know? From the surviving chronicle records of the Vikings, it is known that the most brave warriors of the berserkers used a decoction of hallucinogenic mushrooms before the battle. In a trance, they heard the voice of the god Odin, did not feel the pain of wounds and did not feel fear.
Step-by-step cooking recipe with photo
The hot method is preferred by many housewives, as it allows the use of large and standing mushrooms. Heat treatment takes longer, but does not require as careful selection as the cold method.
Kitchen tools
For cooking, you will need the following items:
- saucepan - 2 pcs.;
- colander;
- plate;
- can 3-liter.
For salting, it is advisable to choose small mushrooms, but if you have large ones, you can cut them into several pieces. So, the following ingredients will be needed:
- mushrooms - 5 kg;
- salt - 250 g;
- allspice (peas) - 15 pcs.;
- black pepper (peas) - 15 pcs.;
- - 15 pcs.
Mushroom preparation
Preparation of raw materials for salting consists in cleaning from adhering debris, and specimens damaged by worms must also be removed. To clean and cut mushrooms, you need a sharpened knife, this will cut evenly, and not chop up the fragile mushroom body.
By making a cut in the hardest part of the leg, you can see if the mushroom has been eaten away by worms. After dry cleaning, the raw materials are soaked in water for half an hour, this is necessary in order to wash out the grains of sand from the plates of the caps. Then large caps and legs are cut into two or more parts, small bodies are left intact. Then it is washed again with cold water.
Did you know?Lovers of salted saffron milk caps were Peter I, Tchaikovsky, Chaliapin, Belinsky.
After the indicated time, the product has salted and is ready for use.
Video: how to salt mushrooms for the winter
Unusual old recipe: how to pickle mushrooms in a bottle
In France, mushrooms salted in bottles were more expensive than champagne. The cost of the product was due to the size of the mushrooms: small caps no larger than 2 cm in diameter looked much more attractive than those that had grown to the size of burdocks. In addition, young mushrooms are cleaner and juicier than old specimens.
In the literature, ancient recipes have been preserved describing salting in bottles. Here is one of them:
Ingredients:
- mushrooms - up to 300 g per container;
- salt - up to 40 g.
Preparation:
- We select raw materials of the required size, thoroughly clean them, wash them from small grains of sand.
- For convenience, pour salt into a plate with a flat bottom, dip each mushroom into it and push it into the neck of the bottle.
- We send the remaining salt there.
How to cold pickle mushrooms
Before the process itself, the raw materials are thoroughly cleaned of dirt and foliage.
For the dry method, the absence of moisture is important, so they clean the mushrooms with a damp sponge and an old toothbrush. If, nevertheless, you washed them, then dry thoroughly before salting. Further sequence of actions:
- For dry salting, use any container, except metal.
- The cleaned raw materials are cut into pieces (if necessary) and put in layers with salt, caps up, so that each piece is well covered with it.
- You can not add spices here, using only salt - 40 g per 1 kg of raw materials.
- Next, the surface of the salted raw material is covered with gauze, put under oppression in a cool place.
Important! Please note that mushrooms grow mainly on sandy or sandy loam soils, so there may be small grains of sand in the plates of the caps.
Wet salting stages:
- The mushrooms, peeled and washed in several waters, are soaked in salted water for an hour.
- Then they are also shifted with salt in layers, caps down.
- Cover with gauze or any thick cloth and put under oppression in a cool place.
- From time to time, the condition of the product is checked, at the slightest sign of mold on the surface, the fabric is changed, and the oppression is washed.
The wet method assumes a longer cooking period - you can put it in jars in 30-40 days. A small stock can be stored in the refrigerator, in the mode from 0 to +6 ° C, the cellar will do too. For long-term storage (both hot and cold salting can stand fresh for up to two years), the product is rolled up in sterile jars with the same lids.
Many housewives, in order to extend the shelf life without preservation under the lid, double the salt rate during cooking. 
Mushrooms should be stored in a dark room, where there are no conditions for the development of mold, at a temperature not exceeding + 10 ° C. From time to time, you need to pay attention to the color of the brine: a fresh product is brown, if the liquid is black, the product becomes dangerous, it should not be eaten.
Why are mushrooms useful?
Mushrooms are not only tasty, but also healthy due to their composition. The product is used in combination with medicines to treat many diseases.
- vitamins: beta-carotene, B1, B2, C, PP, niacin;
- minerals: potassium, calcium, magnesium, phosphorus, iron;
- lactarioviolin (antibiotic);
- proteins - 2.9 g;
- fats - 0.8 g;
- carbohydrates - 1 g;
- fiber - 2.2 g
The calorie content of salted mushrooms is 23 kcal per 100 g of product. 
Ryzhiki cannot be confused with any other mushroom. And this concerns not so much the external, but the taste characteristics. Ryzhiks are great both in salted and pickled, and fried and boiled. Mushrooms, the recipes of which are varied, will be an excellent addition to your everyday or festive table. They are superior to beef, chicken and eggs in their nutritional qualities, amino acid, vitamin and mineral content. At the same time, mushrooms are surprisingly easily accepted by the body, unlike other forest mushrooms, which can cause stomach discomfort. They are low in calories (only 22 kcal per 100 grams), so they can be used even if you want to lose weight.
How to choose and collect
Going on a "quiet hunt" for mushrooms, you should count on the fact that collecting a full basket of a dietary product, most likely, will not work. These mushrooms are quite rare and in small groups. Especially valuable are considered very young specimens, which did not have time to exude worms. Ryzhiks love shaded areas and are most often found in young spruce forests, pine forests, in dimly lit glades and forest edges. After collecting their mushrooms, we will tell you below), you can surprise your loved ones with healthy and tasty dishes.
Ginger can have both orange color, which justifies the name, and blue-green. However, in any case, red milky juice is noticeable on the cut of the mushroom, which allows an inexperienced mushroom picker to navigate in the correctness of his find. You can collect mushrooms starting from the last days of July and ending with the first frosts. At the same time, mushrooms are good at camouflaging, and in order to notice a delicious mushroom, you should bend well.
A simple recipe
If you are lucky enough to recruit young and beautiful mushrooms, take the chance to fully enjoy the taste of these amazing mushrooms without wasting time on cooking. To do this, you just need to read about how mushrooms are quick and easy. It is necessary to thoroughly clean them from dirt, rinse and put caps down on a flat dish. It remains only to salt the mushrooms and leave for an hour and a half. An original appetizer with a slightly bitter aftertaste is ready.
Salted mushrooms
One of the traditional recipes for mushrooms is available even to a novice cook. The gifts of the forest prepared in this way will become a real gift for a gourmet. Mushrooms cleared of dirt and washed with running water must be poured with water and boiled for 5 minutes after boiling. The resulting foam should be skimmed off at all times. Let the mushrooms drain in a colander and put in a container (bowl, tub, bowl), sprinkling each layer with allspice (10 pcs.), Bay leaves (2 pcs.), Chopped garlic (3 cloves), dill (bunch) and salt ( at the rate of 4 teaspoons of salt per kilogram of saffron milk caps). Press the mushrooms down and send them to the refrigerator for 45 days. After that, put the mushrooms in small jars and cover with tight lids or leave them in a tub in the basement. The described recipe for how to salt mushrooms with mushrooms is one of the simplest and most delicious.
How to store the finished product
The room in which the mushrooms will be located (salting recipes are presented above) should be darkened, cool and well-ventilated. The best temperature is 5-6 degrees. At lower values, the mushrooms will freeze, and in a warm environment, mushrooms can sour and lose their unique taste. It is worth periodically making sure that the brine completely covers the mushrooms. When it evaporates, you need to add boiled chilled water to the dishes with the addition of a small amount of salt. If mold appears, you can remove it with gauze dipped in hot salted water. Camelina mushrooms (how to prepare these gifts of the forest, we are considering in the article) are dense and tasty.
Marinate
Their pickled mushrooms, described in this recipe), are distinguished by their rich taste and attractive appearance. They are able to decorate any festive table. Pickled mushrooms differ from salted mushrooms in a more refined taste, and in the absence of bitterness, which can be present with other cooking methods. The mushrooms made according to this recipe can be used to complement many dishes, such as salads and vinaigrettes. To prepare an original and hearty snack, you will need the following ingredients:
1 kg of mushrooms;
2/3 cup purified water;
A teaspoon of salt;
Citric acid (about 1/5 tsp);
Several peas of allspice.
More about the cooking process
The mushrooms cleared of forest debris must be poured with salted boiling water and immediately discarded in a colander. This procedure will provide the product with a delicate taste. Making a marinade is extremely simple - mix water with salt and citric acid and boil over low heat for about 20 minutes. The resulting solution must be poured over the gifts of the forest, not forgetting to add peppercorns, and cook for 15 minutes. Remove the pickled mushrooms from the pan and put them in sterilized jars. Pour over strained marinade, roll up and store in any cool place. These mushrooms can be stored on the balcony, in a cool cellar or in the refrigerator.
Spicy mushrooms
Mushrooms, mushrooms, recipes for which every mushroom picker has, can be spicy. First of all, you need to decide on the storage temperature of the tasty workpiece. If the mushrooms stand in a cool and well-ventilated cellar, then 40 grams of coarse salt is taken per kilogram of saffron milk caps. If you plan to leave a snack in the apartment, then salt will need at least 50-60 grams. The spicy and piquant taste will be a real discovery for all mushroom lovers.
Ingredients for a spicy snack:
1 kg of saffron milk caps;
Horseradish leaf;
5-6 black currant leaves;
3 bay leaves;
A few peas of allspice;
0.5 tsp of ground black pepper;
Cooking a savory snack
Thoroughly clean the mushrooms from debris, spread in one layer on a sieve and rinse with boiling water. Immediately after this, the mushrooms should be cooled in ice water and allowed to dry. On the bottom of an enamel saucepan, bowl or tub, evenly spread the lavrushka and peppercorns. Put the mushrooms upside down and cover in layers with salt mixed with ground pepper. Put horseradish on top, cover with a wooden circle (or plate) and leave the load. After a month of settling in a cool (+5 degrees) place, delicious spicy mushrooms, mushrooms (you read how to cook them in this recipe) can be put on the table.
Fermented product
Camelina mushrooms (how to cook them in another way, we will describe below) differ from others in that they are even better absorbed by the body thanks to lactic acid. For cooking, specimens with a hat no more than 5 cm in diameter are suitable. Peeled and washed mushrooms are poured over with boiling water, allowed to drain and placed in glass jars, sprinkled with salt and adding filling. The latter is made from boiled and cooled down to forty degrees water (one liter will be needed), a tablespoon of sour milk, fifteen grams of sugar and thirty grams of salt. The water is calculated to completely cover the product. A load is placed on top. Mushrooms are sent to a dark, cool place for fermentation for two to three weeks. Bon Appetit!
Bright orange mushrooms are widely known and loved by many. You can cook them in different ways - in any form, the dish will delight you with excellent taste. Salted mushrooms are especially popular. And how to salt mushrooms correctly so as not to spoil the taste of a valuable product?
Ryzhiki - mushrooms for universal use. They gained popularity due to their excellent gastronomic qualities, delicate taste and aroma. But not only this forest beauties are famous, they are perfectly absorbed by the human body, unlike other mushrooms, they have a wider biological composition:
- there is a large amount of protein in mushrooms (more than 46%), this allows them to be included in the diet of people who have given up eating animal products;
- bright color indicates the presence of carotenoids. Converting into vitamin A in the human body, the substance is responsible for antioxidant, restoring cell functions;
- are present in saffron milk caps and vitamins of group B, PP, C;
- the list of minerals is also wide, the main ones include calcium, magnesium, phosphorus and potassium;
- zonal substances and fiber improve digestion, removing toxins from the intestines.
The camelina mushroom is also a natural healer: the antibiotic lactarioviolin was found in its composition. This component is responsible for its anti-inflammatory and antiviral effects.
Low calorie content and useful properties make mushrooms a valuable product, allow these mushrooms to be included in the diet. How to pickle mushrooms at home, so that it is tasty, and also all the useful qualities are preserved?
The mushrooms can be harvested already in July, the season lasts until the first October frosts. You can find bright mushrooms in a spruce or pine forest. They grow in groups, so if you meet one, it means that the rest of the family are hiding nearby.
If you are lucky, and in the pine forest there are strong and fleshy mushrooms, then they will be whole at any size, they will not lose their beauty during processing. In the spruce forest there are more subtle species, so it is better to collect small specimens. An adult mushroom will have to be cut into pieces: the cap may break, although this will not affect the taste.
What a mushroom picker should know:
- For any salting option, fresh mushrooms are needed. They are processed immediately, do not postpone the procedure until later.
- So that there is less fuss at home, it is better to clean the mushrooms during collection, cut off dirty areas, remove dried leaves and debris.
- It is preferable to salt mushrooms with a cap diameter of 5 cm: such mushrooms retain their integrity and look very beautiful on the table.
- Inexperienced mushroom pickers should know that mushrooms in appearance resemble waves, only in terms of taste they win significantly, and they have different cooking methods. In order not to be confused, you need to pay attention to the cut. The flesh of the saffron milk cap is bright orange; when pressed, a sweetish juice of a reddish tint is released.
- The best container for pickling saffron milk caps at home is wooden tubs: they retain the fresh forest mushroom aroma. If there are no tubs, glass jars can be used.
- Ryzhiks can be salted in a cold way - there is also a cooking recipe that involves heat treatment.
Do I need to soak mushrooms before salting? This procedure is superfluous; before cooking, the mushrooms should be washed well enough to remove dirt.
With cold salting, the color of the mushrooms will change: they will darken. If they are boiled or salted in a quick way, their rich red color will remain.
Hot way
Hot salting of saffron milk caps involves heat treatment of the product, and although the process takes a long period of time, it allows you to use all available mushrooms, regardless of size.
What is required for cooking:
Components:
- Ryzhiki - 5 kg
- Table salt - 250 g
- Carnation - 10 pcs.
- Bay leaf - 10 pcs.
- Black currant leaves - 50 g
- Garlic - 3 teeth.
- Black pepper - 10 pcs.
How to pickle mushrooms:
- Before starting the procedure, the mushrooms must be sorted out, rejecting the spoiled and wormy ones.
- If there are specimens slightly undermined by worms, it is a pity to throw them away. They are immersed in cold salted water for half an hour.
- Selected mushrooms are thoroughly washed and cleaned. Large ones are cut into pieces, medium-sized and small mushrooms can be salted whole.
- Mushrooms are placed in a pot of boiling water; it is important that they are completely immersed in the liquid.
- When foam appears, it must be removed with a slotted spoon.
- The mushrooms are boiled over maximum heat for 2 minutes. Then the intensity of the flame decreases and the boil continues for another 3 minutes.
- The boiled mushrooms are thrown in a colander, after that you have to wait for them to cool down.
- It is better to choose dishes for salting with a wide neck. Ideally, this is a wooden tub, but if you don't have one, an enamel pot will work just fine.
- All components are laid out in layers: first, salt and spices are poured onto the bottom, then mushrooms, and so on until the end.
- When the mushrooms are over and the last row is covered with salt, everyone is covered with gauze folded in several layers or a clean linen napkin.
- It is imperative to put oppression on top. To do this, you can take a plate or a wooden circle that fits the width of the dish, put a three-liter jar filled with water on top.
The container is taken out into a room where the temperature will be kept not lower than 0 and not higher than 6 ° C. For these purposes, a cellar is suitable, if it is not there, you can use a refrigerator (only it is better to store it on the lower shelf, since it is there that the optimum temperature is). The duration of the hot salting process for the winter is 6 weeks. During this time, you should periodically look in and check the condition of the brine, the gauze is changed every 3 days.
A rich brown color indicates the correct storage and high-quality condition of the brine. If it has darkened, acquired a gray or black tint, this means that the mushrooms have begun to deteriorate, the product will have to be thrown away.
Mushrooms can be put on the table after a month and a half.
Salt quickly
Quick salting of saffron milk caps is used when a dish needs to be prepared in a hurry. As a rule, smaller specimens are selected. For preparation according to the accelerated recipe, in addition to mushrooms, you only need salt (250 g of product is needed per kilogram). How to do:
- mushrooms should be sorted out and washed;
- put in a saucepan with the legs up: it is believed that this way they salty faster;
- mushrooms are thickly sprinkled with salt, gently so as not to break, mix with your hands;
- leave for a couple of hours for salting, it is not required to put it in a cellar or refrigerator;
- after the allotted time, the released juice is drained, the mushrooms are washed well under running water.
It is not recommended to keep it longer: the pulp will absorb the salt and the mushrooms will be salty and not so tasty. The dish is almost ready, for the final touch it remains to add vegetable oil and onions. Gingerbreads, salted in an emergency way, are eaten immediately: they are stored in the refrigerator for only a few days.
Gingerbreads in English
This recipe is for gourmets and for those who want to surprise their guests with an unusual dish. What is needed:
Products:
- Ryzhiki - 1 kg
- Dry wine (red) - 100 ml
- Salt - 20 g
- Olive oil - 100 ml
- Sugar - 20 g
- Dijon mustard - 20 g
- Onion - 1 pc.
- Quantity
How to do:
- pure mushrooms blanch for 5 minutes in salt water;
- throws it back into a colander;
- when the mushrooms have cooled, they are cut into strips;
- then it is more convenient to cook the dish in a saucepan, where the wine is poured, the remaining spices are added, and brought to a boil;
- put mushrooms in the mixture and cook for 5 minutes.
Then the mass is laid out in glass jars, left to cool, then put in the refrigerator. You can taste caviar in 2 hours
Cold way in banks
Cold salting of saffron milk caps is a common option. Its advantage is that all valuable substances remain unchanged, so there are more benefits from such mushrooms. The recipe is used for winter storage and harvesting for a long period. Many are interested in how to salt mushrooms in jars for the winter, because there is not always a cellar, so the pickles have to be kept in the refrigerator, and the pan takes up a lot of space. There are two methods: one involves the use of water at the preparatory stage, the other allows you to do without it.
The first recipe is what you need:
Products:
- Ryzhiki - 1 kg
- Black currant leaves 15 pcs.
- Salt - 50 g
- Allspice black pepper -15 pcs.
- Garlic - 4 teeth
- Laurel leaf - 10 pcs.
- Horseradish leaf - 1 pc.
The main thing is salt, the other components are added as desired. You can put dill or hot pepper. Some people think that these ingredients are optional, they only spoil the taste of the mushrooms. In fact, everyone chooses what they like.
- mushrooms are cleaned and washed with cool water,
- do they need to be dried, for which clean copies are laid out on a towel or cloth?
- suitable dishes are selected: a wooden barrel or an enamel saucepan, three-liter jars;
- horseradish, spices and salt are laid out on the bottom, then mushrooms, they are salted again, then in the same sequence in layers;
- the container must be covered with gauze;
- oppression is imposed.
The storage temperature for the period of salting should not exceed 5 ° C. The gauze is changed regularly after 3 days, if mold appears, the fabric is removed, and the mushrooms are washed with hot water. Completion time - 2 weeks.
It is good to put a sprig of heather or spruce at the bottom of the tub or in the middle, then the unique aroma of the forest will remain, and the needles will also prevent the appearance of mold.
If salting took place in a saucepan, the jars are sterilized over steam, after which the mushrooms are spread in them. The container is closed with a nylon lid and lowered into the cellar or put into the refrigerator. If everything is cooked correctly, such a product will be stored for up to 2 years.
Dry method
Cold salting of saffron milk caps in a dry way is recommended for those who plan to keep mushrooms in jars in winter, as they will begin to release a lot of juice and settle, which means they will fit more in a glass container. For preparation according to a dry recipe, mushrooms are not washed, but only well cleaned of debris, cut off contaminated and spoiled areas. How is the process going:
- the mushrooms are neatly folded into the dishes with their caps upside down.
- each row is generously sprinkled with salt (for 5 kg of mushrooms - 250 g of salt), if you wish, it is allowed to add spices;
- mushrooms are laid out almost to the top, you need to leave only 10 cm to the edge.
- gauze is applied on top and pressed with oppression.
- when the mass settles (after 5 hours the juice will be released), the next batch is added to the dishes.
It is necessary to store salted mushrooms in the cellar, without removing the oppression. The mushrooms will also be ready in half a month, then they can be transferred to jars.
It is worth knowing that this method of salting saffron milk caps for the winter is only suitable for saffron milk caps. Many species need to be soaked for a long time, constantly changing the water, boiled repeatedly, and only then subjected to gastronomic processing.
Everyone chooses a convenient recipe for salting mushrooms. But regardless of the cooking option, you get a wonderful dish of excellent taste.
Every autumn in the forest you can collect a wide variety of mushrooms, and among them one stands out in a special way - camelina. The harvest can be so rich that it is more than enough to prepare for the winter. Then, at any time of the year, you can open a jar of forest gifts and cook a delicious delicious first or second course, or please guests at the festive table with homemade homemade preparations.
Mushrooms are a unique product, from time immemorial they were held in high esteem in Russia, they were not only dried, but also salted in large oak barrels. With this method of preservation, the taste of the mushrooms is revealed in a special way. Before harvesting mushrooms for the winter, it is necessary to take into account several important nuances.
Proper preparation of saffron milk caps for salting
As you know, no recipe for a dish or home preservation is simply unthinkable without preliminary preparation of the necessary ingredients. When salting mushrooms, this rule is also no exception, because the final taste of the dish will depend on how carefully this stage was performed.
After the mushrooms have been collected, they must be carefully chopped to make sure that other species have not got into the pile, and to get rid of excess garbage, remove spoiled mushrooms that are not suitable for eating. It is definitely worth getting rid of fungi with rotten spots, with signs of worminess and those that have an unattractive, damaged appearance.
Now you can start the next process - cleaning from dirt and earth. You can use a small brush or a small knife to clean off dirt. Small spoilage on the surface of the cap and stem can be carefully cut off, so do not rush to sort the mushrooms for pickling.
The next step is to rinse the mushrooms thoroughly in running cool water, then dry them using kitchen paper towels.
Some housewives who regularly pickle and preserve mushrooms for the winter, as a rule, do not use mushroom legs for these purposes. You can cook many other dishes with them, for example, fry potatoes or cook soup, or prepare a warm salad of salted mushrooms (you can pickle the legs separately). Also, mushroom legs tolerate freezing well.
It makes no sense to pre-boil the mushrooms in the event that a cold salting is made. After pickling, the mushrooms will be ready in about a couple of months.
A quick recipe for salted mushrooms
After the preparation for salting has been made, you can proceed directly to the harvesting process itself. Let's look at a recipe for cold saffron milk caps:
Ingredients:
- mushrooms without legs - 4 kg;
- coarse salt - 165 gr;
- 3-4 cloves of garlic;
- 10-12 currant leaves;
- 10-12 cherry leaves;
- 7-8 umbrellas of fresh or slightly dried dill;
- 2 bay leaves;
- 5 black peppercorns;
- 3-4 peas of allspice.
Cooking process:
- For the convenience of salting with this method, you can use a large enamel pan without chips or damage. It is important that it is dry and clean.
- A small amount of salt is poured into the bottom of each container, currant and cherry leaves, garlic cloves pressed down with a knife, dill umbrellas and peppercorns are laid on top.
- The next layer is laid out with mushrooms, sprinkled with salt a little. The layers of mushrooms and salt are repeated until the container runs out of free space. The top of the container is again covered with currant and cherry leaves and a bay leaf is added to the side.
- A layer of gauze is laid on top of the container, and already on it is a board or plywood, approximately corresponding to the inner diameter of the pan, and a little oppression, for example, a weighty cobblestone wrapped in cling film. Now everything can be covered with cellophane, but not tightly, so that there is air access, and stored in a cool place, for about 2-2.5 months. This can be a cellar or a refrigerator, and if the mushrooms are pre-blanched, their ambassador will happen even faster.
To enhance the taste, you can take more garlic and, having cut the cloves into slices, lay it in layers with mushrooms.
2-3 weeks after salting, you can put the mushrooms in glass jars and store in the refrigerator. Currant and cherry leaves are best placed on top of the jar.
Good year - good harvest
I sincerely hope that you no longer have questions about how to cold salt the mushrooms in order to make the preparation tasty and aromatic.
Hot salting
The shelf life of any mushrooms, including saffron milk caps, can be extended by salting them for the winter. This recipe provides for hot salting, which increases the shelf life of the product and fully reveals its taste and aroma.
Ingredients:
- 1, 3 kg of freshly picked mushrooms;
- 700 ml of pure water;
- 5 allspice peas;
- 2 umbrellas of fresh dill;
- 2 bay leaves;
- 4-5 currant leaves;
- 2 carnation umbrellas;
- 3 tbsp. tablespoons of coarse table salt.
The preparation is as follows:
- Go through and rinse the mushrooms, changing the water, while you can let them stand and soak for a couple of hours, constantly stirring them in the container to wash off all the debris.
- Remove those parts of the legs that were in contact with the ground, leave small mushrooms intact, large ones can be cut in half.
- Pour water into a saucepan, add all dry spices and salt, and bring to a boil. The fire should not be large, an average level will be enough. As soon as it boils for 5 minutes and the spices release their aromas into the water, pour the processed mushrooms into it.
- Boil for about 15-18 minutes over low heat, skimming off the foam as needed. Throw the ready-made mushrooms in a colander, while retaining the brine in which they were cooked.
- Prepare clean containers that have been previously sterilized. Arrange the boiled mushrooms in jars, placing them upside down, and pour more hot brine.
- Roll up the cans and store in a cold place. If everything does not fit into the prepared container, some of the mushrooms can be stored in the refrigerator, after about 5-7 days, a sample can be removed from them, seasoning with sunflower oil and adding finely chopped onion rings.
Marinating saffron milk caps
It is necessary to prepare the product only in clean, sterilized glass jars; plastic and metal utensils cannot be used.
Ingredients:
- 10 pieces of allspice and black peppercorns;
- 2-3 cloves of fresh garlic;
- 1.2 kg of saffron milk caps;
- 150 ml apple cider vinegar;
- 55 gr. coarse table salt;
- 5 currant leaves;
- 3 bay leaves.
We do this:
- Freshly picked small small mushrooms are suitable for cooking. Before cooking, they must be thoroughly cleaned, then rinsed and dried on a clean kitchen towel.
- After the mushrooms have dried, they must be decomposed into clean sterilized jars, and a little (about a teaspoon) of salt must be poured onto the bottom.
- It is recommended to spread the mushrooms with their caps up, and between them - add peppercorns, currant leaves and bay leaves. Sprinkle each row with a little salt. It is recommended to cut the cloves of garlic to give more of their flavor.
- Boil a liter of water with the addition of apple cider vinegar, add the remaining salt there. Remove the boiling marinade from the heat, pour into containers filled with mushrooms and roll up the lids.
- Each container must be turned upside down to make sure that the container is sealed, cool and put away for storage. Pickled mushrooms cooked in this way are not a shame to put on the table in winter.
In cabbage leaves
In addition to spices, when salting mushrooms in large volumes, some housewives add vegetables, fresh herbs to the containers to give the future snack a unique aroma. Ryzhiks can be stored in the cellar for a long time if they are salted with the addition of white cabbage leaves.
Ingredients:
- 5 kg of freshly picked mushrooms;
- 8-10 large cabbage leaves of winter cabbage varieties;
- 225 gr. coarse table salt;
- 10 dill umbrellas;
- 1 head of fresh garlic;
- 25 leaves of currant leaves;
- 25 cherry leaves;
- 65 gr. fresh horseradish (root);
- 10 allspice peas.
The work algorithm is as follows:
- To prepare the cabbage - rinse the leaves together with the mushrooms in running water and dry. Horseradish and garlic should be peeled.
- Divide all spices and herbs, seasonings into two pieces. Place one part of cabbage leaves with fruit leaves, garlic and spices in a large enamel saucepan on the bottom. Add some salt.
- Now prepared mushrooms are laid out in neat layers - they need to be washed and dried, peeled and, if necessary, blanched in boiling water.
- Each layer of mushrooms is sprinkled with a small amount of coarse salt. The top layer is again made up of cabbage leaves and leftover spices and seasonings.
- Place a not very weighty load on top of them, and leave for a couple of weeks for salting, covering the container with polyethylene to protect it from contamination. After this time, cover the pan with a lid and after 1.5-2 months you can start tasting homemade products in a variety of salted mushroom dishes.
- If a glass jar is not used for salting mushrooms, then it is imperative to use moderately heavy oppression. This is necessary so that all the mushrooms are immersed in the brine and evenly come to readiness. Oppression, if possible, is recommended in such a shape that it is possible to cover the container with a lid - it is much more practical than cling film;
- If, when salting mushrooms, the brine in the container turns gray, then the temperature in the room is high for storage, and the fermentation process has already begun. It is not worth the risk and it is better to dispose of this workpiece so as not to be poisoned by the product;
- For salting, it is recommended to use only mushroom caps, the legs can easily be used for other purposes, for example, frying and subsequent freezing or drying.
- When pickling mushrooms, in addition to vinegar, you can use citric acid in granules. By adding quite a bit of it to the marinade, you can give the mushrooms an additional taste and piquancy, and you will get crispy pickled mushrooms, the recipe of which your guests will ask for the winter;
To thoroughly cleanse forest mushrooms from worms, you can soak them for 2-3 hours in sufficiently salty water. This technique will allow you to make sure that the product is clean without cutting the forest gifts.