Salt mushrooms from 5 days to several weeks, depending on the recipe. It will take 2 hours to process honey mushrooms for salting 1 liter, and 5 hours for salting 10 kilograms.
How to salt mushrooms
Preparation of mushrooms for salting
1. Before salting, it is necessary to sort out the mushrooms, clean the mushrooms from the ground, leaves and needles, and discard the rotten ones.
2. Cut off the lowest part of the leg, clean the “skirts” and remove the film under the hat.
3. Rinse mushrooms in cold water.
4. If desired, sort the mushrooms; cut large mushrooms into pieces.
How to salt mushrooms in a cold way
Time spent on cooking mushrooms – 2 hours, cooking time – 14 days. Fresh mushroom
products – 1 kilogram Salt – 50 grams Garlic – 2-3 cloves Bay leaf – 1-2 pieces Dill umbrellas – 1-2 pieces Horseradish leaves – 2-3 pieces Black peppercorns – 2-3 pieces Currant and cherry leaves – to taste Oak leaves – 2-3 pieces
Cold salting method
1. Rinse and dry the leaves of currant, horseradish, cherry, oak.
2. Take a clean and dry saucepan for salting. Lay out the horseradish leaves so that they completely cover the bottom.
3. From above, carefully spread the prepared mushrooms with caps down and salt.
4. Put dill umbrellas, bay leaf, black peppercorns and chopped garlic cloves on top of the mushrooms.
5. Place cherry, currant and oak leaves on top.
6. Close the lid, smaller in diameter than the dishes and press down with a load from above.
7. Put the pan with mushrooms in a cool place.
8. After 4-5 days, drain the resulting brine and lay out the second layer of mushrooms.
9. Salt, add garlic, pepper and close the layer of mushrooms with leaves and herbs.
10. Repeat the procedure until the place or mushrooms run out.
11. After the juice appears from the mushrooms, gauze, folded in several layers, must be put into the pan under oppression.
12. Put the pot with mushrooms in a cool place for two weeks. After that, you can decompose into banks and roll up.
13. Store until seaming mushrooms in a saucepan at a temperature not exceeding 10 degrees.
How to salt mushrooms in a hot way
Elapsed time – 1 hour. Salting time – 5 days. Fresh mushroom
products – 1 kilogram Bulb onion – 1 piece Salt – 40 grams Garlic – 2-3 cloves Bay leaf – 1-2 pieces Dill umbrellas – 1-2 pieces Black peppercorns – 2-3 pieces Cloves – 2-3 pieces Leaves currants and cherries – to taste Oak leaves – 2-3 pieces
Hot way how to salt mushrooms
1. Carefully transfer mushrooms prepared for salting into a saucepan, pour water into it and salt (1 teaspoon of salt per 1 liter of water).
2. Put on fire and drain the water immediately after boiling.
3. Pour in new water and cook the mushrooms after boiling for 30 minutes.
4. Drain the water again and let the mushrooms cool.
5. At the bottom of a dry and clean saucepan for salting, cut the garlic cloves, put the dill umbrella, bay leaf.
6. Put a layer of mushrooms, sprinkle with salt on top (40 grams of salt per kilogram of mushrooms).
7. Add currant, cherry, oak leaves, as well as black pepper and cloves.
8. Alternate layers until mushrooms run out.
9. Put oppression on top and leave the pot with mushrooms in a cool place for five days.
10. Arrange the mushrooms in sterilized jars and roll up.
How to quickly salt mushrooms
Honey mushroom products
– 1 kilogram
Citric acid – 4.5 grams
Salt – 3 tablespoons
Quick pickling mushrooms
1. Put citric acid (2 grams per liter of water) into a saucepan with cold water.
2. Dip the prepared mushrooms in an acidified solution and soak for one hour, after which the water is drained.
3. Pour cold water into the pan again (about 5 liters per kilogram of mushrooms) and pour citric acid (5 grams per liter of water).
4. Boil mushrooms until they drop.
5. Throw the mushrooms in a colander, strain the broth through a fine sieve or cheesecloth.
6. Arrange mushrooms in sterile jars and pour strained broth.
7. Cover the jars with lids and put on fire in a saucepan or in a basin of water.
8. In this way, sterilize 0.5 liter jars – 70 minutes, liter – 90 minutes.
9. Roll up the jars, turn the lids up and leave to cool.
Cooking time – 3 hours. Readiness of mushrooms – one day.
How to salt mushrooms with vinegar
Honey mushroom products
– 1 kilogram
Water – 1.5 cups
Salt – 3/4 tablespoon
10% vinegar (you can dilute the essence 1: 7) – 1/4 cup
Peppercorns – 3 pieces Cloves
– 2 pieces
Cinnamon – at the tip of a teaspoon
Bay leaf – 2 pieces
Salting honey mushrooms with vinegar
1. Put mushrooms in a saucepan, pour water, put on fire.
2. After boiling, remove the foam and immediately drain the water.
3. Mix all other ingredients and add to mushrooms.
4. Boil everything together for another 30 minutes.
5. Arrange in sterilized jars, turn the lids down and leave to cool.
6. After a day, mushrooms are ready for use, but you can leave them for the winter.
Time spent on cooking – 1 hour. Mushrooms ready time – 1 day.
Tasty Facts
– If salted mushrooms are harvested without cooking (in a cold way), it is especially important to carefully process the mushrooms before cooking. For additional sterilization of mushrooms, they can be poured with salted water and left for a couple of hours and then drained.
– Before salting mushrooms, they must be weighed in order to correctly calculate the amount of salt . For one kilogram of raw mushrooms, 40 grams of salt are required. It is better to use coarse salt for salting, as it contains fewer chemical elements that are used to clean the salt and can give salted mushrooms extra notes of taste.
– When preparing mushrooms for salting , you can separate the small ones from the large ones and salt them separately. If it is important to save time, then you can honey mushrooms and not separate, but salt all together. When cleaning large mushrooms, the legs should be cut off, leaving only a small stump at the hat. For medium mushrooms, cut the legs into pieces no more than 2 centimeters, and only very small mushrooms can be salted whole. It should be said that the appetizer looks most appetizing, consisting of small whole mushrooms that have completely retained their shape during cooking, so the mushrooms must be processed as carefully as possible. – The quality of the mushroomsyou can check with an onion added to the water when boiling. If the color of the onion has not changed, then all the mushrooms can be processed further without fear. But if the bulb has acquired a grayish or bluish tint, it is better to refuse these mushrooms and not risk your and your loved ones’ health.
– It is allowed to make a blank in a barrel and store it in it, however, at home, this method is unlikely to be the safest for the quality of mushrooms. To get a fragrant preparation with a barrel aroma, it is recommended to do all the procedures in a barrel, keep the mushrooms in the barrel under the load, but finally put the mushrooms in jars.
– If mushrooms brighten during salting, nothing needs to be done, this is normal.
– Before salting mushrooms, it should be noted that from one bucket of fresh mushrooms a three-liter jar of salted mushrooms is obtained. Since an open jar of salted mushrooms is stored for 1-2 weeks, it is recommended to salt mushrooms in small jars with a volume of 200-300 milliliters.
– Meadow mushrooms (with hard legs) should be salted only in a hot way, since with others they remain hard – When cooking mushrooms, water should be poured into the pan at the rate of 2 cups per kilogram of mushrooms.
– Ready-made salted mushrooms are served mixed with vegetable oil and chopped onions in half rings, as an appetizer.
– Spices retain the taste and aroma of salted mushrooms, but their excessive use can destroy the delicate taste of mushrooms. Mushrooms go very well with garlic and dill. When salting, bay leaves, black peppercorns, currant leaves, and cherries are also used. Horseradish leaves, like the root, make mushrooms crunchy, and oak root gives elasticity. You can add cloves, coriander and rosemary, which has a coniferous smell and the mushrooms turn out to be “forest”. The amount and ratio of spices can be added to taste, the main thing is not to overdo it. Leaves of currants, lavrushka, cherries must be scalded with boiling water before being put in jars. So harmful microorganisms and bacteria will not be able to get to the mushrooms, and the aroma from the leaves will be stronger.
– It is best to use wooden dishes for salting mushrooms in a cold way, you can buy it from craftsmen. You can also use ceramic or enameled dishes, but always without chips and cracks. Before use, the dishes must be scalded with boiling water and dried. With the hot salting method, mushroom soup can be cooked on the remaining broth .
– As oppression when salting mushrooms, you can use a stone (previously wash it clean and scald with boiling water) or a jar of water. If the neck of the dish is not wide, a bottle of water will do.
– So that ready-made salted mushrooms do not mold during storage , they can be covered with gauze soaked in vinegar on top. Store pickled mushrooms in a cool place. It can be a refrigerator, a cellar or a balcony, if the air temperature is not more than ten degrees. Store an open jar for no more than 1-2 weeks. You can pour a little vegetable oil into a jar of salted mushrooms. So air access will be impossible, and the mushrooms will last much longer.
– Before serving, it is recommended to put mushrooms in a salad bowl or bowl, season with vegetable oil, add chopped onion rings, chopped garlic and dill.
– You can buy salted mushrooms in the store all year round, but homemade mushrooms have a brighter taste and aroma. The cost of store-bought mushrooms is 800 rubles / 1 liter, homemade with personally collected mushrooms – from 20 rubles. (price is for June 2017).
– Caloric content of salted mushrooms – 20 kcal.
– It is recommended to serve salted mushrooms for any winter and spring holidays (New Year, Christmas, Shrovetide, etc.), you can eat in fasting.
– Salted mushrooms are an excellent addition to dishes such as mashed potatoes , boiled rice and pasta .
How to salt mushrooms in cucumber pickle
Fresh mushroom products
– 1 kilogram Cucumber pickle – half a liter
Salt – 30 grams
Garlic – 2-3 cloves
Bay leaf – 1-2 pieces
Dill umbrellas – 1-2 pieces
Black peppercorns – 2-3 pieces
Cloves – 2-3 pieces
Currant leaves and cherries – to taste
Salting honey mushrooms in cucumber brine
1. Place prepared mushrooms in a saucepan, pour water, add salt (10 grams of salt per liter of water) and put on fire.
2. After boiling, drain the water along with the resulting foam, and rinse the mushrooms again.
3. Pour new cold water and cook mushrooms in it for 40 minutes after boiling.
4. Drain the water through a colander, cool the mushrooms.
5. Put chopped garlic, bay leaf and other spices on the bottom of a dry and clean pan.
6. Then put the mushrooms and salt (30 grams of salt per 1 kilogram of mushrooms).
7. Pour mushrooms with cucumber pickle so that it completely covers the mushrooms.
8. Put the mushrooms under oppression and put them in a cool place for 5 days.
9. After that, arrange the mushrooms in jars and store in the refrigerator.
The time spent on cooking is 1 hour, the time for pickling mushrooms is 2-3 weeks.