How to salt mushrooms: recipes for the winter in banks, at home, salted boiled * Recipes

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Ginger is a universal mushroom: it can be fried, boiled, salted or pickled, and in all cases the result is equally good. But still, the best option for harvesting mushrooms collected in the forest for the winter is classic salting. About how to quickly and tasty cook such a dish at home, is described below.

Selection and preparation of ingredients

Mushrooms for subsequent salting can be picked on their own or purchased from a proven mushroom picker. And in that, and in another case, you need to choose the raw materials correctly.

Important! Mushrooms collected after a long drought should never be used as food: in the absence of moisture, the fruit body of the fungus forms for a very long time, and all this time it accumulates harmful substances from the atmosphere in its tissues.

Under preparation for the winter, it is better to select young and fresh saffron mushrooms, if possible, of the same size. The main criterion is elasticity, a flat hat, the absence of any defects. An ideal snack is obtained from small mushrooms that can be salted whole. It is such instances that have a pleasant crunch and, in addition, look very appetizing on the table.

Preliminary processing of raw materials involves the implementation of several procedures:

careful sorting, rejection of worms, rotten or damaged mushrooms;
when using large saffron mushrooms - separation of legs (only hats and legs are used for harvesting, if they are not wormy and healthy, you can fry or cook soup from them);
cleaning from debris, grass, leaf debris - this procedure should be carried out with a soft sponge and knife;
rinse under running water.

Ideally, mushrooms prepared in this way should be soaked during the day before salting. It is important to use cold and slightly salted water for soaking. Compliance with this condition provides a solution to several problems:

mushrooms leave bitterness, which is sometimes present in saffron mushrooms;
salt provides the opening of the pores of the fruiting body, as a result, small solid particles, grains of sand and other debris are released and settles to the bottom;
nitrates and other dangerous compounds that the mushroom has absorbed during growth grow out of the pulp into the water;
camelina becomes more elastic and after salting appetizing crunches.

Ways of salting saffron mushrooms for the winter at home

There are two fundamentally different ways of pickling mushrooms - hot and cold. In the first case, the raw material is subjected to preliminary heat treatment, in the second, the mushrooms are salted raw, which allows them to preserve their useful properties, texture and provide a brighter taste of the finished dish.

However, only experienced and self-confident mushroom pickers resort to the cold salting method. The fact is that many types of mushroom poisons tend to decompose during prolonged cooking, so if their dangerous double accidentally got into a basket with noble camelina, heat treatment before salting could theoretically save the foodie from poisoning.

Important! There are two types of "false" mushrooms - gray-pink lactarius (Lactarius helvus) and pink trefoil (Lactarius torminosus). The first refers to the slightly poisonous, the second to inedible or conditionally edible (they can not be poisoned, just the mushroom is tasteless and smells unpleasant).

Due to the low toxicity of false mushrooms, they can only be poisoned by eating a large number of mushrooms - for example, fried ones. Salted saffron mushroom is a snack, and not the main dish, you can’t eat a lot of it, thus, pickling these mushrooms without preliminary boiling, the mushroom picker, especially experienced, almost does not risk.

Below are the classic recipes for saffron mushrooms, salted by the hot and cold method, as well as some more original ways of preparing this delicious billet for the winter.

Hot

3 L 1.5 h

black peppercorns
10-15 pcs.

Nutritional value per 100 g:

Dip the washed and soaked mushrooms in a pot of boiling water and boil for 2-3 minutes. after boiling again. Remove the foam that forms on the surface with a slotted spoon.
Discard mushrooms in a colander, rinse with cold water, thoroughly washing off the remaining foam and possible debris released during cooking. Peel the garlic, peel, cut into slices.
At the bottom of a wooden barrel, ceramic pot, glass or ceramic dish with a wide neck, lay a layer of mushrooms with their heads up. Sprinkle generously with salt, randomly lay on top cloves of garlic and spices. In the same way, lay the remaining mushrooms in layers.
Cover the surface of the container with clean gauze, place a flat plate on top, and press on it (for example, a jar filled with water). Put the mushrooms in the refrigerator to salt. The process takes an average of 3-4 days, after which the dish can be tasted.

Video recipe

Important! It is difficult to salt the saffron mushrooms, but with insufficient salt the fermentation and pickling processes in the mushrooms will go wrong. In this case, the product will not salt and, after a while, will deteriorate.

Cold

3 L 1 h

Nutritional value per 100 g:

Wash the saffron milk, clean, soak in cold water, if necessary, cut into several parts, removing the legs.
In a clean enameled pan or wooden tub, lay the mushrooms in thin layers, abundantly sprinkling them with salt.
Press the contents of the container with your hands, cover with gauze or a clean towel, set the press. Transfer the container to a cold place for 4–5 days for full salting.

Video recipe

In the wine

3 L 1.5 h

vegetable oil
150 ml
dry red wine
150 ml
black peppercorns
7-10 pcs.
bulb onions
2 pcs. (medium sized)

Nutritional value per 100 g:

Pour water into a saucepan, salt and put on fire.
Wash and clean the saffron milk.
Put mushrooms in boiling water, cook for 10 minutes. from the moment of boiling. Remove foam and dirt particles that rise to the surface with a slotted spoon.
Peel the onion and cut into large rings.
Mix wine and vegetable oil, pour the resulting onion marinade.
Add spices (pepper, bay leaf, mustard) to the onion, mix again.
Throw the mushrooms in a colander and immediately rinse with plenty of cold water to stop the heat treatment process, and the mushrooms remained dense.
Bring the marinade to a boil, put the mushrooms in it, cook for 5 minutes. after boiling, then remove from heat and let cool to room temperature.
The workpiece is ready for use immediately. For longer storage, it should be transferred to a glass jar, filling the tank to the top, cover and put in the refrigerator.

Important! Ginger, along with champignons, are among the few types of mushrooms that can be eaten raw. But the russules, contrary to the name, require mandatory processing, just the process of salting them proceeds almost instantly - literally in one day.

With oak leaves

3 L 1.5 h.

young oak leaves
10-15 pcs.
blackcurrant leaves
5-6 pcs.
dill with umbrellas
15–20 stems
black peppercorns
5-10 pcs.
cloves (optional)
1 bud
chili pepper (optional)
1 pod

Nutritional value per 100 g:

Wash mushrooms, peel, discard in a colander, let the water drain completely.
Wash greens and cabbage, lay on paper towels and dry slightly.
Cut the pepper into several parts. You can remove the seeds if you do not want to get a fairly spicy snack.
At the bottom of the container for salting, lay a few stalks of dill, cabbage, oak and currant. Top with a little salt.
Place the mushrooms in a bowl with the plates up, alternating layers of mushrooms with herbs and spices. Sprinkle each layer with salt. Leave cabbage leaves for the top layer.
Cover the container with gauze, put on top a flat plate and a heavy object for oppression.
Remove the pan or barrel with saffron milk cap to a cold place.
After a few days (the time depends on the temperature in the room - the higher it is, the faster the fermentation process takes place), drain the excess brine formed and replace the gauze, which absorbs the most pathogenic microflora.
If desired, fresh mushrooms collected in a later period can be added to the same container.
After a month, the snack is ready. If the mushrooms salted in a barrel or other container specially designed for this, and the container is filled to the top, it is enough just to seal it, after removing the yoke, and leave it in the cellar until the winter. In other cases, it is better to put the mushrooms in jars and refrigerate. Before serving, greens should be carefully removed from the pickles, and cabbage leaves should be chopped and put on the table as an independent snack.

Important! It is difficult to salt the saffron mushrooms, but with insufficient salt the fermentation and pickling processes in the mushrooms will go wrong. In this case, the product will not salt and, after a while, will deteriorate.

In English

3 L1 h

dry red wine
150 ml
Dijon mustard
2 tbsp. l

Nutritional value per 100 g:

Peel the onion, cut into small cubes.
Peel, wash, mushrooms, put in a pan with boiling water and boil for 5 minutes, removing the foam.
Discard mushrooms in a colander, rinse with cold water, let the liquid drain completely.
Cut the prepared mushrooms as small as possible (the English recipe for salted saffron mushrooms is sometimes called "mushroom caviar").
Combine olive oil, wine and mustard in another pan. Put spices (salt and sugar).
Put the marinade on the fire, after boiling put the chopped mushrooms and cook for 5 minutes. with constant stirring.
When the “caviar” has completely cooled down, put it in the jars and put it in the cold.
The appetizer is ready for use immediately after cooling.

Dry way

3 L 1.5 h

dill with umbrellas
5-6 stems

Nutritional value per 100 g:

Dill stalks and a leaf of horseradish are cut into 4-5 parts, doused with boiling water, put on a paper towel and allowed to dry completely. When using horseradish root, peel it and cut into strips or grate it.
Peel and finely chop the garlic.
Mushrooms, without soaking, thoroughly clean from dirt with a knife and a soft sponge. For this recipe, only mushrooms collected in a forest remote from civilization are suitable. In addition, mushrooms should initially be minimally contaminated.
Put several stalks of dill and horseradish on the bottom of an enameled, wooden, ceramic or glass bowl, sprinkle with salt.
Spread dry saffron mushrooms, greens and spices, layer by layer salting each layer. Finish styling with horseradish leaves.
Cover the container with cloth, set the oppression and put in a cold place for salting. Every 3-4 days, change the fabric on the surface of the workpiece.
After 2 weeks, remove the oppression, arrange the mushrooms in suitable containers, fill with the resulting brine, cover with lids and put in the refrigerator for another 2 weeks until all biochemical processes are complete and the product is stabilized.

Did you know? Ginger, along with champignons, are among the few types of mushrooms that can be eaten raw. But the russules, contrary to the name, require mandatory processing, just the process of salting them proceeds almost instantly - literally in one day.

Bottled

1.5 L1 h

saffron mushrooms (very small)
300 g

Nutritional value per 100 g:

Go through the mushrooms, sorting them by size. For the recipe, only the smallest mushrooms are used, which can generally crawl into the neck of a plastic bottle.
Prepared mushrooms to clean, wash, discard in a colander and let the water drain completely.
Put the mushrooms on a paper towel, leave to dry.
Pour the salt into a clean deep plate, put the mushrooms in the same place and mix thoroughly so that each mushroom falls out in the salt.
Push the mushrooms one at a time into the plastic bottle until it is full.
Pour the remaining salt on top.
Screw the cap on the bottle and shake it thoroughly so that the salt and mushrooms are evenly distributed inside.
Put the bottle in the refrigerator for a few days. The process of salting can be considered completed after the appearance in the bottle of a large amount of brine and the acquisition of mushrooms characteristic aroma of salted mushrooms.

Features of storage of blanks

Ginger salted rather quickly, compared with other mushrooms, but they require a very careful attitude to storage. After the appetizer has been prepared (the biological processes associated with the work of lactic acid bacteria and yeast have stopped and stabilized), the product should be transferred to glass jars, trying to fill them to the top so that there is no air left in the container, cover with dense polyethylene thermal covers for preservation and put away cool place - in the cellar or refrigerator.

For 2-3 months, that is, until the winter, such a blank will remain without problems, provided that the tank remains closed. If the pickling technology was strictly adhered to, the dish can stand for longer, but you need to make sure of it from time to time, looking closely at the contents of the cans: the lids should remain tight-fitting, the own juice that the mushrooms let go, keep transparency, there should be no sediment at the bottom .After opening the cans, it is advisable to use the snack within 10-15 days.

Did you know? From salted saffron mushrooms, if they cannot be used for their intended purpose during the recommended storage periods, you can prepare an excellent pickle. Mushrooms in this case are simply put in the soup instead of cucumbers, while the brine in which they were salted can also be added to the broth for a richer flavor and aroma.

Salty saffron can rightly be called an ideal snack. In addition to excellent taste, this dish, especially cooked in a cold way, is good because it allows you to save almost the entire vitamin, mineral and amino acid composition in mushrooms, and it is very rich in mushrooms. If you add to all that was said the speed and ease of execution of most recipes for salting mushrooms, it’s definitely worth replenishing your winter supplies with such a “pearl”.

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