How to quickly pickle mushrooms. Hot salted mushrooms

Step 1. We prepare dishes for salting.

For pickling mushrooms it is better to choose wooden tub, enamel pan or glass jar. The selected dishes are thoroughly washed in water. Then wipe dry with a towel.

Step 2. Prepare the mushrooms.

Mushrooms (boletus, boletus, moss mushrooms, honey mushrooms, chanterelles, nigella, valui, champignons) thoroughly clean from the ground, rinse, put in an enamel pan.

Step 3. Cook the mushrooms.

Pour water into a saucepan with mushrooms, put on fire and lightly salt. Bring to a boil and cook, stirring with a wooden spoon and skimming off the foam. Russula is boiled 5 -6 minutes; milk mushrooms, volnushki, whites and grays - 8 - 10 minutes; porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, boletus and champignons - 10-15 minutes; mushrooms, chanterelles, valui, rubella and other mushrooms containing bitterness - 25-30 minutes. Then drain the water in which they were boiled, and rinse the mushrooms in cold water, leaning back in a colander to glass the water.

Step 4. Mix the ingredients.

Mushrooms prepared in this way should be placed in dishes (tubs, jars, pans) and salted at the rate of 45-60 grams of salt on 1 kg boiled mushrooms and cover with a wooden circle with oppression. Garlic, onion, horseradish, tarragon or dill can be put in mushrooms as a seasoning. It is better to chop the onion into small cubes beforehand. You can either squeeze the garlic through the garlic press or chop it in small pieces, or even throw whole. but this is on condition that the teeth are small. I cut the garlic into slices so that the mushrooms were better saturated with the aroma of garlic when salted, but in a couple of cans for the experiment, garlic was squeezed into a couple of cans with the help of a garlic press. After all the mushrooms have been salted, they can be put in jars and corked with plastic lids. Mushrooms salted in this way can be eaten through six - eight days.

Step 5 Serve salted boiled mushrooms.

Can be served as cold appetizer placed in a deep bowl. Can be refilled vegetable oil and add the onion, cut into rings or slices. Bon appetit!

Salting mushrooms is the easiest way to harvest for future use. All mushrooms are suitable for salting

How to pickle mushrooms

Salted milk mushrooms

Thoroughly clean the mushrooms and rinse under cold running water. Cut large mushrooms into medium pieces. We put the mushrooms in a container and pour cold water for 5-6 hours, so that the bitterness goes away. Then boil the milk mushrooms in salted water (2 tsp. salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour water.

Peel the garlic and horseradish root and finely chop. The mushrooms are placed in a container with hats down in several layers. Salt each layer, shift with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and set the load, if there is not enough brine, we add the water in which the milk mushrooms were boiled. We leave the milk mushrooms for salting for 2-3 days. Then we shift the mushrooms into sterilized jars, press on top currant leaf. We close banks nylon lids and store in the refrigerator or cellar.

Milk mushrooms - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.

Salted chanterelles.

To begin with, the chanterelles must be properly cleaned of all contaminants and rinsed thoroughly in cold water, and this must be done carefully, trying not to damage the mushrooms. Then boil the chanterelles in salt water for 15 minutes, put them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

After that, we pour a layer of salt on the bottom of a glass or enameled container and lay the layers of chanterelles with their hats down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, put a wooden circle or dish on top and put a light oppression (for example, you can use a bottle filled with water).

We leave the mushrooms for 3 days until they give juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely over. Then the chanterelles must be taken out to a cold room for further storage(make sure mushrooms are completely covered with brine). Chanterelles will be ready in 1.5 months.

Per 1 kg freshly picked chanterelles: 50 g coarse salt(and salt for cooking at the rate of 10 g of salt per 1 liter of water).

Assorted mushrooms.

Clean the mushrooms from dirt, wash thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with running cold water. Let the water drain, sprinkle the mushrooms with salt. Put the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close with lids. Keep cold.

For 3 kg autumn mushrooms(waves, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.

Mushrooms "Assorted".

Mushrooms clean from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and mushrooms should be simply washed. Pour a layer of salt on the bottom of the prepared jars and put the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms settle, add more so that the jars are filled to the top.

Leave days for 5 room temperature. Then check if there is enough brine, if not enough - increase the load. After 15 days, the mushrooms will be ready, and they must be transferred to storage in a cold place.

For 1 kg of mushrooms - 40 g table salt(4 tsp).

Crispy pickled mushrooms.

After the mushrooms have been cleaned and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, drain in a colander and let dry. After that, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, mug and load.

Mushrooms can be eaten after 3-5 days. Mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in a cellar or refrigerator, as mushrooms should always be in brine. But you can put them in jars, and pour vegetable oil on top, close plastic lid and store refrigerated. From this amount you get 5 cans of 0.8 liters. The oil prevents the brine from fermenting or molding, and if the mushrooms are too salty, they can be washed with cold water.

For some, the arrival of autumn is a sad event: the day is shortening, it is getting colder. Someone, on the contrary, is looking forward to the onset of this season to enjoy its colors and gifts. Most lovers of picking and eating mushrooms fall into the second category. They know that the most fruitful time is September. Gourmets anticipate in advance how they will enjoy. Salted mushrooms, the recipe of which every housewife has and not in one version, marinated, fried and stewed - are always welcome guests on the table. And, of course, these gifts of the forest are harvested for the future, for the winter. Salted mushrooms - the recipe is not the easiest: you have to tinker with it. However, the result is worth it. So, salty for the winter.

A little about security

In all families where walks in the autumn and summer forests are a tradition, children are taught from an early age that not all mushrooms are useful. However, it will not be superfluous to recall this. Many edible species mushrooms have "twins", leading to serious poisoning. Therefore, the first mushroom walk is best done in the company of an experienced friend.

The gifts of the forest, traditionally used for food, also require a serious attitude. Almost every recipe for salted mushrooms for the winter begins with recommendations for pretreatment products: soaking or boiling. These items should never be skipped! Mushrooms, even quite edible and growing in a well-known place, perfectly accumulate harmful substances.

Preparatory stage

Sorting is where pickled mushrooms start. Cooking recipes first of all call for sorting out the forest “prey”, dividing it into types. Different varieties mushrooms tend to require slightly different processing, so it's best not to mix them. Then everything is cleared of debris and dirt in running water.

The next step is soaking. There are different recommendations for this. In some cases, it is allowed to omit this stage (for example, when preparing salted porcini mushrooms). The recipe for preparations from the gifts of the forest, which are distinguished by bitter milky juice (pigs, bitters and others) always involves soaking them for 3-5 days or even boiling them. Approximately three days it is necessary to keep in cold salted water volushki, valui, whites, milk mushrooms. At the same time, it is necessary to keep the mushrooms under oppression in a place where a low temperature is maintained. Water must be changed at least twice a day. In order for the mushrooms not to turn sour, it is recommended to add salt to the solution - about 3% by weight of the main product.

Two methods

There are two options for how you can cook salted mushrooms. Recipe cold blank involves pre-soaking forest gifts according to the principles described above. hot method starts with boiled mushrooms. For the first method, milk mushrooms, volnushki, russula, valui, fiddlers, whites, and mushrooms are suitable. Almost all other mushrooms are salted hot.

(cold way)

Fragrant and bright mushrooms are favorites of many gourmets. For their salting per kilogram of mushrooms, the following ingredients are taken:

black currant leaves - 20 g;

salt - 40 g;

Bay leaf- 2 g;

allspice - 4 peas.

The mushrooms are cleaned of debris, put in a colander and doused twice with boiling water. Then they are washed in running water. Spices are placed in a suitable dish at the bottom, and mushrooms are placed on them with their caps up. Each layer (5-6 cm) is sprinkled with salt, currant and bay leaves and a couple of peppercorns are also added on top. Mushrooms are covered with a clean piece of cloth, on which a lid is placed (wooden or enamelled with the handle down, it should freely enter the dishes). An oppression is placed on it, for example, a washed and scalded stone (not brick or limestone!), Wrapped in gauze. Do not use metal objects as cargo.

After two or three days, a brine should appear over the oppression. If this does not happen, the load must be increased. Every 2-3 days, the excess brine is drained until the mushrooms are completely compacted.

You need to store mushrooms in a cool place, about twice a week you need to change the fabric and wash the wooden board or lid.

Not just for redheads

Other salted mushrooms can be prepared in a similar way. The recipe is suitable for milk mushrooms, waves, russula. For the former, the same amount of salt is retained. For waves and russula, they take it a little more - 50 g.

Ryzhik can be eaten after 10-12 days. Other types of mushrooms require longer salting: milk mushrooms - 30-40 days, volushki - at least 40.

hot cooking recipe

The second salting option includes boiling the main ingredients. It is in this way that porcini mushrooms are most often harvested for the winter. For one kilogram take:

salt - 2 tablespoons;

bay leaf - 2-3 pieces;

blackcurrant leaf - 2-3 pieces;

cherry leaf - 4-5 pieces;

black pepper - 4-5 peas;

dill - about 5 g;

cloves - 3 buds.

Before you need to prepare (the calculation of ingredients is given specifically for prepared mushrooms). They are cleaned of debris, the caps are separated from the legs (either only the caps are salted, or the caps and legs are separately salted). Large parts of mushrooms are cut to the size of small ones. Water is poured into the pan at the rate of half a glass per 1 kg of prepared forest gifts. Pour all the salt into the liquid and let the mixture boil. Then mushrooms are lowered into it. Cook them for about 30 minutes, while stirring constantly to prevent burning. After all the foam is removed from the broth, you can add spices.

It is easy to know about the readiness of mushrooms: they begin to sink to the bottom, and the brine becomes transparent. After cooking, the caps or legs need to be cooled. To do this, it is convenient to throw them into a large container. Then the porcini mushrooms are transferred to the prepared container, poured with brine and closed. The liquid should not be more than 1/5 of the mass of the main ingredient. Porcini mushrooms are ready in about 40-45 days.

Nuances

Other types of mushrooms can also be salted hot. Depending on the variety, the cooking time varies from the moment of boiling:

greenfinches - 5-8 minutes;

milk mushrooms - 5-10 minutes;

boletus and boletus - 20-30 minutes;

russula and volnushki - 10-15 minutes;

mushrooms - 25-30 minutes;

valui - 30-35 minutes;

mushrooms are not boiled, but only poured over with boiling water two or three times.

Almost all mushrooms can be eaten after 40-45 days. Valui are prepared a little longer: they must be kept for about 55 days.

twist

There is a method known to many housewives, with the help of which for more long term you can save salted mushrooms. Recipes for cooking for the winter include their conservation. Already ready mushrooms transfer to a saucepan along with all the liquid and put on fire. The workpiece is brought to a boil (do not forget to stir!). After that, hot mushrooms are immediately laid out in sterilized jars and covered with lids. The container is placed in a pot of water and left to boil. Half-liter jars are sterilized for 12-15 minutes, liter jars - 15-20. It is important to consider that the brine should be approximately 20% by weight of the mushrooms. If it is less, it is necessary to increase the volume of liquid. 1 tablespoon of salt is dissolved in a liter of water, and jars are added with this mixture.

Salted Mushroom Dishes: Caviar and Salad Recipes

Mushrooms cooked in one of the described ways are good both in winter and in summer, both on their own and as an element variety of dishes. For example, they are ideal for hearty salads which are especially relevant during the cold season. Before preparing any dish, if necessary, salted mushrooms are soaked or washed.

For salad with tomato dressing you will need:

salted mushrooms - 0.5 kg;

garlic - 2 cloves;

tomato paste and vinegar - one tablespoon each;

vegetable oil - 50 ml;

green onions, dill, parsley.

Tomato paste is whipped with vinegar and oil. Chopped garlic and herbs are added to the mixture. Mushrooms are cut into strips. Then they are mixed with the sauce.

You can cook another salad with salted mushrooms. The recipe includes 100 g of pickled cucumbers, carrots, beets, potatoes and cabbage for 300 g of harvested forest products, as well as 50 g onion, 50 ml vegetable oil, sugar, salt and parsley. Vegetables (carrots, beets and potatoes) need to be boiled, peeled, cut into cubes, chop the cabbage. Onions are cut into half rings, pickled mushrooms and cucumbers are cut into slices. The ingredients are mixed and seasoned with oil. Salt and sugar are added to taste. Ready meal decorate with parsley.

Caviar from salted mushrooms is no less popular. Its recipe is also quite simple. For 300-350 g of mushrooms, one onion, pickled or pickled cucumber is taken. You will also need:

vegetable oil - 2-3 tbsp. l.;

mustard - 1 tsp;

vinegar (5%) - 2-3 tbsp. l.;

salt and pepper.

Mushrooms can be chopped or passed through a meat grinder. To them you need to add finely chopped onion and cucumber. Then the mixture must be seasoned with oil and mustard diluted in vinegar. After that, the caviar is salted and peppered, thoroughly mixed and served. If desired, greens can be added to the dish.

Salted mushrooms are a recipe that requires careful preparation of ingredients and a lot of time, so not all housewives decide to engage in such preparations. However, the special taste spicy aroma This dish is well worth the effort.

offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly respected on festive table. But, before you start salting mushrooms, it is very important to know the basic rules for salting mushrooms. And, if you want to "live until the golden wedding" and not have health problems when eating mushrooms, then it is very important to know basic rules of mushroom picking .

Methods for salting mushrooms:

Milk mushrooms, mushrooms, chanterelles, greenfinches, nigella, podgrudki, whites, volnushki, russula, serushki, valui, smoothies, violinists, rubella, bitters, fatties, rows are salted.
Mushrooms are thoroughly washed in clean cold running water in vats, tubs, bathtubs, low wide legs. If heavily soiled, soak for 3-4 hours in a 2-3% saline solution.
large mushrooms cut into pieces in diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for mushrooms and russula); cold with pre-soaking(for mushrooms, podgruzdki, volnushki, valuev, whites, fiddlers) and hot with pre-boiling(for everyone else).
Hot-salted mushrooms are ready to eat in a few days; they are quite soft and less shelf stable. The advantage of the hot method is not only in the speed of processing (the mushrooms are not soaked), but also in the fact that the mushrooms immediately, without “shrinkage”, fill the container tightly.
Cold preservation is longer: 1.5-2 months; mushrooms in this case are hard, when chewed they crunch pleasantly; they are kept very well. To remove bitterness, mushrooms are soaked in clean water changing it several times. Soak in a cool place. Soaking times for each mushrooms - various. Milk mushrooms, volnushki, russula are soaked from 5 hours to a day, and valui, black mushrooms, bitter gourd, violin - for 3-5 days. More valuable mushrooms are thoroughly washed, not soaked or boiled. To do this, mushrooms are placed in cold water overnight so that adhering leaves, stems, moss, etc. lag behind. In the morning, the mushrooms are sorted out, rinsed well 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 with the help of soaking: russula, milk mushrooms, russula, volnushki, etc. But honey mushrooms, valui, pigs, lines, morels are cooked only in a hot way, because with cold preparation they are possible severe poisoning with a fatal outcome.
Mushrooms can be salted in enameled and glass containers with a wide “throat” so that a circle with a load can be placed. But it is best to use tubs or barrels made of hardwood or spruce.
Barrels in which there were 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 l of water) or juniper.
Salted mushrooms are ready 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 storage temperature for salted mushrooms
from 0 to 4 *C.

Dry salted mushrooms:

It is better not to wash the mushrooms before pickling, but to thoroughly clean them with a brush and wipe with a damp nylon cloth. If the mushrooms are washed, then after the water drains, they are placed with their hats 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 freely passing circle is placed in a container filled with mushrooms, and a light oppression is placed on it. After 3-4 days, when the mushrooms settle and give juice, add fresh mushrooms and salt. Store in cellar or refrigerator.

Cold method of salting mushrooms:

With cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barks with a double slatted bottom and a hole for draining water. Mushrooms are poured with cold water, covered 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. Barrels are placed in cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, the soaking is stopped: the mushrooms are ready for salting.
Soaked mushrooms are placed with their caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. bottom of the vessel and upper layer mushrooms are covered with a large layer of salt based on the recipe. The filled barrel is covered with a circle, on which oppression is placed. After 2-3 days, a new batch of mushrooms is added, repeating this operation until the mass subsidence stops and the container is filled to the maximum. Then it is topped up to the top with 6% salt solution and clogged.
There are other ways to salt.
Mushrooms (volnushki, russula, milk mushrooms) soak in cold water for 5-6 hours, just rinse mushrooms. After that, lay the mushrooms in rows in an enameled or glass container hats down. At the bottom of the dish, pre-pour a layer of salt, put the leaves of black currant, cherry, horseradish, dill stalks. 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, close the mushrooms with blackcurrant leaves, cherries, dill stalks, put a clean cloth, a wooden circle and oppression. After 1-2 days, the mushrooms will settle and give juice. If there is not enough brine, increase the load. If mold appears, then the fabric needs to be changed, the load should be washed. Mushrooms are ready in 30-40 days. Store in a cold place.
To avoid souring mushrooms when soaking in hot weather, apply salting with preliminary blanching: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Prepared mushrooms by blanching are ready for use in 7-10 days.

Hot way to pickle mushrooms:

hot way pickles are also used in the absence of conditions for soaking mushrooms, hot weather, and also, if it is necessary to speed up their processing. Any mushrooms can be boiled before salting, but conditionally edible mushrooms are prepared only in this way, the bitterness is removed faster, they become elastic.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, then do not boil them in the same solution, they will darken and the bitterness will not be completely removed from them.
Boil mushrooms, russula, valui, volushki for 20-30 minutes, rinse in cold water, put on a sieve. Put in a bowl, sprinkling with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Put a weight on top. Keep cold. After 6-8 days, the mushrooms are ready and consumed cold.
2 way. At more mushrooms are dipped in mesh blanching containers made of of stainless steel, or in willow baskets cleaned of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushki and whites blanch for 5-8 minutes, bitters, valui, fiddlers, which have especially bitter juice, up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are discarded on sieves to drain water. Then the mushrooms are salted in the same way as in the cold method, adding 6% salt by weight of the prepared mushrooms. For the passage of milk - acid fermentation salted mushrooms in barrels are kept 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, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of a semi-finished product for further use.
Porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, oak trees, butter mushrooms, boil 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 boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later. for marinating mushrooms or cooking in fried; in soups, fillings.

Salting mushrooms is also one of the most simple ways their preparations. 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, put in a colander and rinsed by repeated immersion in a bucket of cold water, allowed to 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 intact.

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).

There are several ways to pickle mushrooms - dry, hot and cold.

DRY SALTING

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 SALTING

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 allowed to 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 solution 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

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.

STORAGE OF SALTED MUSHROOMS

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 banks close parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate, and the mushrooms will become moldy.

MANUFACTURE OF MUSHROOM EXTRACT

Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used in soups and also as a side dish.

Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and stewed for half an hour. For 1 kg of mushrooms add 0.25 l of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate bowl.

Boiled mushrooms are rubbed through a sieve or passed through a meat grinder, and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and hot poured into small jars or bottles. Banks are immediately hermetically sealed and turned upside down with lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes.

With this method of preparation, the mushroom extract is well preserved for a long time.

Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.

When using a mushroom extract as a side dish, up to 10 percent of vinegar is added to it, in which a little fragrant, black and red pepper, mustard seeds, a few bay leaves and other spices should first be boiled.

Mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.