Salting boiled mushrooms under pressure. How to pickle mushrooms for the winter cold and hot: simple recipes

Pickling mushrooms is a way to stock up on mushroom preparations for the winter and enjoy the wonderful taste of mushrooms on holidays and weekdays. You can salt a wide variety of mushrooms - first of all, milk mushrooms, boletus mushrooms, chanterelles, as well as honey mushrooms, boletus mushrooms, aspen mushrooms, moss mushrooms, boletus mushrooms, etc.

Salted mushrooms are not only ready-made delicious snack. Then they can and should be fried, boiled mushroom soups, stew.
When salting, as well as when salting, it is necessary to observe certain rules processing and preparing mushrooms for harvesting.

First of all, the mushrooms need to be sorted and sorted into varieties (it is better to salt them separately, with some exceptions). Next, the mushrooms need to be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves must be placed in a cool place. Then the mushrooms are cut (for lamellar mushrooms, it is important to cut off the stems). You can salt it different ways– dry salting, hot salting and cold salting.

Salting milk mushrooms

Mushrooms are salted in two main ways - cold and hot.

Salting milk mushrooms in a cold way means pickling raw mushrooms. The mushrooms must be soaked, changing the water periodically (a couple of hours). White and black caps do not need to be soaked - they have no bitterness.

Sprinkle salt on the bottom of the dish, lay out leaves of cherries, currants, horseradish, and dill stems. Mushrooms are placed in layers with their caps down. Sprinkle the mushrooms every five to ten centimeters with salt and spices, and also add garlic and pepper. Cherry, currant and dill leaves are placed on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.

The mushrooms are pressed on top with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of +5-6. If stored at sub-zero temperatures, the taste will deteriorate. If there are only a few milk mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.

Hot salting of milk mushrooms

Gained particular popularity hot way. Many types of mushrooms can be salted hot - milk mushrooms, mushrooms, saffron milk caps, some varieties of russula.

So, hot pickling of milk mushrooms is done like this. In this case, the milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, boil the mushrooms (no more than half an hour), then get rid of the liquid, allowing the water to drain.

Salting milk mushrooms using the hot method also requires less blanching (heat treatment) time. To get rid of the milky juice, place the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are only a few mushrooms. Then the milk mushrooms are thoroughly washed cool water before cooling.

Mushrooms are placed in jars, pans or other containers for pickling, sprinkled with salt, herbs, seasonings (dill, tarragon, aromatic onions and (or) garlic, horseradish are added. If desired, you can add celery, cherry, currant and oak leaves. Store salted milk mushrooms in a cool place. You can start enjoying them in one to two weeks.

Pickling mushrooms, storing salted mushrooms

Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing.

Almost all species are suitable for salting edible mushrooms, including milk mushrooms and trumpet mushrooms.

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well by placing them in a colander and rinsing them by repeated immersion in a bucket of cold water, let it drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g are added. citric acid(based on 1 liter of water).

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. Such mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

Cold pickling of mushrooms

Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, sow mushrooms, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled 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) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need 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, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki 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 let it drain.

Subsequently, they are placed 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 (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and boletus are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully 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 add the pepper, Bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula for 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storing salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated area at a temperature of 5-6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.

It is necessary to regularly ensure that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dish. If mold appears, the circle and fabric are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off with a clean cloth dipped in hot water.

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, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and 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 hermetically sealed containers and stored in a cold and dry room. If you cover the banks parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that.

...the chemical composition of mushrooms is closer to animal products.
...the basis of the nutritional value of mushrooms are proteins, fats, carbohydrates
...the share of water is 85-94, and the share of dry substances is 6-15 percent.
...in fresh mushrooms the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
...rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, aspen mushrooms, morels, and porcini mushrooms.
...mushroom proteins are well digestible, and their other nitrogenous compounds are involved in the formation of a special “mushroom” aroma and taste.
…pleasant sweet taste fresh mushrooms add sugars and sugar alcohols.
...mushrooms contain animal starch (glycogen) and fiber (fungin).
...the total carbohydrate content in mushrooms is 1.0-3.7 percent.
...mushroom fiber is close in structure to chitin, so mushroom cells are very strong.
...fat in mushrooms is 0.4-0.9 percent.
...in boletus, milk mushroom, and chanterelle there is more fat in the cap than in the leg, while in saffron milk cap it is the opposite.
...mushrooms contain organic acids, although very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids are found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acid in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
...there are no less vitamins in mushrooms than in many berries.
...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. Fresh boletus, honey mushrooms and russula contain the same amount as cranberries and lingonberries. The rest of the mushrooms are at the level of blueberries in terms of the presence of vitamin C.
...young porcini mushrooms contain 10-13 times more vitamin B2 than rye bread, potatoes, and milk. However, as mushrooms age, the amount of B vitamins in them decreases by 2 or more times.
... boletus and saffron milk caps are considered the richest in vitamin B1 (0.07 mg per 100 g fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, boletuses, russula (0.3-0.45 mg); RR - honey mushrooms and boletuses (9.7-10.3 mg).
...mushrooms contain carotene and vitamin D.
...mushrooms are rich in iron, copper, sodium, calcium.
...mushrooms contain a lot of extractive substances (3.0-5.0 percent). Moreover, most mushrooms have more of them in the stem than in the cap. You can get acquainted with extractive substances by trying mushroom broth. They give food its original taste and aroma. Thanks to their extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. They are used to prepare fragrant fillings for pies.
...free amino acids, aromatic and extractive substances contained in mushrooms cause increased secretion of digestive juices, improve appetite and food absorption.
...consumption of mushrooms does not lead to the accumulation of excess weight. Doctor's advice is needed only for those who suffer from liver and intestinal diseases.
...characteristic nutritional value mushrooms are not only their chemical composition, but also digestibility. Thus, when consuming 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value 209 kcal. For comparison: 100 g rye bread contain 206, 100 g of beef - 218 kcal.

If the snow has melted and mold has appeared in this place - to mushrooms. (We are talking not just about the harvest of mushrooms, but about the abundance of mushrooms in this particular marked place. Mold that appears from under the snow indicates mycelium (aka mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .

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, the mushrooms are boiled in salted water (see the article “How to prepare mushrooms for pickling?”).

Cook the prepared mushrooms as follows (based on 5 kg of mushrooms): pour 3 glasses of water into an enamel pan, 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 temperatures from 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.

Continue cooking the mushrooms in the spicy brine with frequent stirring: porcini, 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).

The value of the products of the mushroom kingdom lies in the rare balanced composition of natural food components: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in winter time of the year. Until the beginning of the 20th century, pickling and drying were the main quick and inexpensive methods of preparing mushrooms for long-term storage. They have not lost their popularity to this day.

Not only tasty, but also healthy

A significant part of the list of mushroom contents is water, since here it is 90%. This is why mushrooms are easily digestible and have low calorie content and comply with standards for use in dietetics. In composition, mushrooms are close to fruits in terms of the amount of minerals, meat dishes- according to protein content, to vegetables - according to the presence of carbohydrates.

The porous structure of mushrooms allows them to be digested for a long time and without feeling hungry. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, special place among which are lecithin, glycerides of fatty acids, palmic, stearic, butyric acids.

Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, and strengthen the heart muscle.

Important components of mushrooms are beta-glucans, the presence of which strengthens the immune system and is very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.

Did you know? The wild edible sulphur fungus (Laetiporus sulphureus) has an incredible taste reminiscent of fried chicken.

Pickling mushrooms only enhances beneficial features components of the mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice.

In addition, salted mushrooms eliminate excessive love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is explained by a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural, less expensive mushroom alternative, when used regularly in food, normalizes the balance of zinc in the blood and ultimately promotes weight loss.

Kitchen appliances and utensils

Let's give interesting method pickling of mushrooms, which has the following advantages: lack of bitterness, can be consumed within a couple of weeks, mushroom material does not “shrink”.
Kitchen utensils you will need:

cutting board;
three-liter jars;
pans for 4-5 liters of water;
nylon covers.

List of ingredients

The ingredients are indicated for a three-liter jar. You must have:

salt (set the exact amount yourself over time);
several leaves of horseradish;
a head of garlic;
black peppercorns and allspice to taste;
fresh or dried dill umbrellas 5-6 pieces;
sunflower oil.

Features of selection and preparation of mushrooms

A special feature of the recipe is the removal of mushroom bitterness by pre-boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (throw away the wormy and old ones), clean them of debris with a brush or nylon cloth, cut them into convenient pieces, and wash them well.
In a 4-5 liter pan of boiling water, put mushrooms and a tablespoon of salt in a 4-liter pan and a heaped tablespoon in a 5-liter pan.
Boil for 3-5 minutes. Then drain the water, rinse the mushroom mixture and let the water drain for about 20 minutes. The mushrooms are ready for salting.

Did you know? In the XYII-XIX centuries, salted milk mushrooms and saffron milk caps became a delicious export product to European countries. The popularity of saffron milk caps was so great that the name of the mushroom took root in the languages of many countries. So, the Germans call them Reizker, and the Hungarians- Rizike.

Step-by-step recipe with photos

At the bottom of the jar we place a leaf of fresh horseradish and a leaf from an old jar of already fermented mushrooms. If you are doing this for the first time, you can only get by with fresh horseradish leaves.
Add half a portion of garlic, dill, allspice and black pepper. Sprinkle two pinches of salt on top.
We lay the mushrooms in layers of 3-4 cm. We also salt each layer with two pinches of salt (or at your discretion).
Having reached the middle of the jar, place the remaining garlic, dill corollas, allspice and black pepper on top of the mushrooms. Add some salt.
We continue to alternate the mushroom layers, periodically compacting them. It should be taken into account that in upper layers There are fewer jars of mushrooms, which means you need less salt. About one pinch.
Leave 3-4 cm free to the top edge of the jar so that the brine does not spill out due to rising mushrooms.
Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will prevent mushrooms from rising.
Pour sunflower oil on top at your discretion to block the access of oxygen to the ripening process. Otherwise, the quality of salty delicacies will deteriorate significantly.
Cover with a nylon lid and place in a cool place for two weeks. This is a refrigerator or a cellar.

If you doubt the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly throughout the jar. If necessary, salt can be added on top.

How and where to store the workpiece correctly

The process of salting mushroom mass proceeds normally in barrels, enamel buckets, and glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize it.

Dry cool place - the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of +5...+6°C, in the refrigerator.

But salted mushrooms stored in tubs and buckets are best placed in the cellar. Someone manages to store pickles on the balcony in winter time of the year.

To protect the salted gifts of the forest from freezing, they are placed in specially prepared insulated containers. The insulation is old warm clothes, blankets, and wood sawdust. The main condition for high-quality storage of the product will be maintaining a constant temperature:

temperatures below 3 degrees make mushrooms soft, falling apart, and tasteless;
high temperature leads to souring.

Transfer or shake the mushroom mass once a week. If there is not enough brine, add cooled boiled water. Any mold that appears must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new brine. The shelf life, subject to all conditions, is limited to six months.

Important! Wooden tubs and barrels are most suitable for pickling, except for products made from aspen. Dishes made of clay and galvanized sheet are absolutely not suitable for the salting process.

What mushrooms are best for pickling?

All types of edible forest products are subject to the salting process. But on taste qualities have superiority lamellar mushrooms with a characteristic bitter taste and unusual aroma. These include:

saffron milk caps, ( top quality salting);
, whites, (can be salted in bulk);

Noble saffron milk caps and milk mushrooms are certainly salted separately from the rest of the mushroom kingdom.

Is it possible to eat salted mushrooms?

Let's consider the important issue of using mushroom pickles various categories of people.

Pregnant

Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes long time, which is an additional load on digestive system, liver, kidneys. In addition, representatives of the mushroom kingdom are capable of accumulating heavy metals and toxins from the environment. Don't forget about the risk of poisoning and the threat of botulism.

Important! Doctors categorically prohibit expectant mothers from eating mushrooms.

Salted mushroom products are included in danger zone risk.

Nursing

Salted and pickled mushrooms breastfeeding eating is not recommended.

For children

Children under six years of age should not try mushroom dishes of any kind. Even well-known mushroom products can upset the balance of a child's health.

Losing weight

Nutritionists in Britain have developed a special mushroom diet, the essence of which is to replace meat with mushrooms, and only fresh mushrooms are used. Champignons and white ones are suitable.

A diet based on salted mushrooms also has its place. A mono-diet involves only salty foods in the diet. forest gifts with a little vegetables. Before eating, the mushroom mass should be washed, seasoned with oil and herbs. Use only this salad for food.

To prepare a dietary breakfast, you need to grind the mushroom mass, combine it with low-fat cottage cheese and herbs. Can add a small amount of salt. Excellent dietary dish is a soup based on mushrooms, vegetables, and herbs.

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