How to s alt mushrooms for the winter in jars: simple step-by-step recipes with photos and videos

Common mushrooms that grow in forests from July to August are mushrooms. They have a characteristic yellowish-orange to reddish coloration. They have long been considered a valuable food product. Very often they are eaten by vegetarians because of their high content of protein and minerals. There are various ways to cook them. The most common recipes for how best to pickle mushrooms are presented below.

Preparing mushrooms

Let's take a closer look at how to prepare instances before cooking. Preparation of mushrooms is a crucial stage. After all, they grow in the ground, and worms love them very much.

Clean mushrooms for s alting

Regardless of the method of preparation, they must be cleaned. Carry out the procedure with freshly collected specimens.

Cleaning:

1. The first thing you need to pay attention to even during the collection is whether the specimen is edible. Real mushrooms have orange juice on the cut, while poisonous ones have white juice. At home still a good double-check.
2. Remove blades of grass, pieces of soil, moss and other contaminants from the legs and hats. Select wormy and spoiled.
3. Large mushrooms divided into several parts. Small in size cook whole.

Soak mushrooms

Many are concerned about the question of whether it is necessary to soak mushrooms, and how to do it correctly. Mushrooms are considered the most successful mushroom for conservation. After all, they are elastic and perfectly retain their shape.

The pulp is slightly bitter, but this gives them a special piquancy. Many chefs do not soak mushrooms, but only wash them before pickling.

It all depends on the cooking method. If cooked dry, they do not need to be washed. Simply wipe with a damp cloth. In the usual way - rinse under running water. Next - cut off the damaged parts and cut into pieces.

Features of s alting mushrooms so that they do not darken

Having a dense texture and rich composition, mushrooms are perfectly prepared in many ways. Marinated can be used as an independent dish, you just need to season with vegetable oil and add onions. Stewed potatoes with the addition of mushrooms are also good, and so on. There are a lot of options and, in any case, this type of mushroom is on top.

Many people love s alted mushrooms, which are easy to cook at home. A feature of the product is that you can taste them already a week after pickling.

You can save the product by canning. During processing, an unpleasant problem is often found - mushrooms lose their original attractive appearance. They blacken. In most cases, this is observed during s alting, boiling and soaking. Many believe that the product is spoiled. These are the only representatives that contain thick, sweet-tasting, milky juice.

If the mushrooms have darkened, this does not mean that they cannot be consumed. Perhaps some factors were not taken into account during cooking.

The most popular cooking method is s alting. Copies can darken both during processing and a few days after s alting. With no bad smell or mold, no worries.

Possible causes of browning:

1. The specimens were not completely covered in brine. Contact with air will darken the flesh of the mushrooms, this is a completely safe phenomenon. If you do not want to use them as an independent snack, you can cook soup or fry them.
2. Most likely, there were different types of mushrooms in the basket. Spruce tends to darken during heat treatment.
3. When marinating, a large number of seasonings and spices were used. For example, adding dill can cause a color change.
4. Kept for a long time before processing.

Every housewife wants to know how to cook a truly delicious dish and preserve the color qualities. First - mushrooms do not need to be soaked. With the exception of those fruits that were collected near the roads. Pre-soaking will remove accumulated harmful substances from the fruit. Experienced mushroom pickers advise replacing this procedure and cleaning mushrooms with a sponge or toothbrush.

When processing a large amount of food, put in a basin and pour water with the addition of s alt and citric acid. To put oppression, you can use an inverted bowl or tray, place a heavy object on top of it.Keep container cool, away from direct sunlight. It is important to switch to s alting immediately after cleaning. The container must be made of glass, wood or enamelled. Other materials will cause reaction and damage to the workpiece.

Recipe for pickled mushrooms in glass jars

In addition to s alting, pickling is used. Thanks to a special marinade, it turns out very tasty and satisfying.

Hot way to pickle at home

How to cook mushrooms, consider further. To get not only tasty, but also he althy preparations, a hot s alting method is suitable. Pickled mushrooms not only diversify the everyday table, but also decorate the festive one.

You can emphasize the amazing taste of mushrooms by using the following marinade.

List of required ingredients per liter of water and kilogram of mushrooms:

• sugar - 1 tablespoon;
• s alt - 1.5 tablespoons;
• acetic essence - 1 tablespoon or 8 tablespoons 9% table vinegar;
• garlic - 6 cloves;
• 8 peas of black and allspice;
• 2 dried cloves;
• 1 teaspoon ground cinnamon;
• bunch of dill and bay leaf.

Preparation of mushrooms:

1. Revise each mushroom, remove dirt and damaged areas.
2. Rinse under water or wipe with a damp cloth.
3. Put into a pot of water and put on the stove with medium heat. After boiling, reduce the fire, add s alt and cook for half an hour. Remove the foam that appears during cooking with a slotted spoon.
4. Pan in a colander. Do not use the resulting decoction. Rinse with water, stirring constantly.

Next, you need to prepare the container. For preparations for the winter, it is better to take jars with a volume of 500 milliliters. Rinse each thoroughly using a kitchen sponge and a special detergent. Take the required number of lids and sterilize along with the jars.

This is done in many ways:

1. Pour water into a high-sided basin and bring to a boil. Gradually immerse jar after jar into the basin. If space allows, you can sterilize several jars. The water level should be above the jar. Only in this case it is possible to achieve a positive effect. Boil for 10 minutes.
2. To perform, you will need a saucepan and a special device for sterilizing jars. Turn the jar over and put it in the hole to sterilize for 5 minutes. The rising steam will immediately enter the container and remove all existing microbes.
3. Place the jars in a preheated oven and hold there for 10 minutes.
4. Use the microwave. Sterilization time - 3 minutes.
5. Boil the lids in boiling water.

You can determine the required amount of marinade by the actual weight of the mushrooms. When pickling, it is necessary to use a preservative, in this case it is vinegar.

Preparation of marinade

Pour the required amount of water into the pan, add all the ingredients except vinegar, and bring to a boil. Boil for 10 minutes. The marinade needs to be made a little s altier.

Steps of pickling:

1. Pour the mushrooms into the brine and boil for a quarter of an hour.
2. Pour in vinegar and boil everything well again.
3. Slowly put into prepared jars. Rushing can cause the jar to burst.
4. Pour the rest of the brine up to the rim on top.
5. Roll up with sterilized lids.
6. Unfold the bedspread. Put the jars with the lids down and wrap them well with a blanket. Wait for it to cool completely.
7. Turn the jars over and make sure the seal is good and tight. There should be no wet places where the jar stood.
8. On the lid of the jar put the year of seaming with a marker.
9. Eat within a year.

If there is little s alt in the mushrooms after opening, add s alt before eating.

Cold way

According to another option, mushrooms can be s alted in a cold way. This recipe uses oppression. The ideal option is a can of water. Do not use bricks, foam blocks, stones and other weights. Contact of the material with the brine will result in spoilage of the brine.Mushrooms are either immediately placed in jars, shifting with s alt and spices, or all the ingredients are mixed in a saucepan, and then they are laid out in jars.

Ingredients are calculated per kilogram of finished mushrooms:

• iodine-free table s alt - 2 tablespoons;
• garlic - 4 cloves;
• dill;
• cloves - 4 pieces;
• peppercorns - 5 pieces;
• horseradish - 2 sheets;
• oak and currant leaves, spruce branches.

Cooking method:

1. Small fruits are pre-cleaned and washed. Separate the caps from the legs. Large hats cut into several pieces.
2. Wash and dry the enamel pan over gas to remove microorganisms.
3. Leaves and twigs pre-scalded with boiling water. Put half the leaves on the bottom, a small amount of s alt, cloves and pepper.
4. Divide the mushrooms into equal parts and lay in layers, sprinkle with chopped garlic and s alt. Hats must be laid on the bottom, and legs on top.
5. The middle layer and the top layer are again shifted with leaves and twigs.
6. Cover with an appropriate size plate. Place a three or five-liter container of water on top.
7. Put the workpiece in the refrigerator or cellar. Temperature regime - 0-5 degrees.
8. After three days, check the amount of brine. If the mushrooms are not completely submerged, add a small amount of cold boiled water.
9. Marine for 3 weeks. This time is enough for the mushrooms to be s alted and saturated with spices.
10. Can be stored in a saucepan, covered with a thick, clean cloth. Or arrange in glass boxes or jars.
11. Mushrooms prepared according to this recipe do not require airtight seaming. They are easy enough to close with glass lids.
12. Dishes that are used for storage, it is important to fry or hold over steam to remove germs and bacteria.

Preservation storage rules

During cooking, it is necessary to strictly observe all sterilization standards. A sealed jar can be stored at room temperature by placing in the pantry. It is important that there is no boiler, battery, stove or stove nearby. Heat encourages microbial growth and will spoil the product.

It's good if there is a cellar or basement. The temperature in the room should be 0-10 degrees. It is important to keep the cellar dry.

Mushrooms are not allowed to be stored longer than 2 years. It is better to use in pure form within one year; blanks that remain after opening, it is important to give in to heat treatment: frying, boiling, stewing.Keep s alted mushrooms in a cool room, it is better if direct sunlight does not fall there. If the storage temperature is above 5 degrees, the mushrooms will spoil.

In ancient times, wooden tubs were used to pickle mushrooms. Wood is an environmentally friendly material. If there is no such tub, a glass dish will do. After s alting, store the mushrooms for six months. Pickled mushrooms are stored in the basement or cellar.

Conclusions

Ryzhik is considered a royal mushroom. And not in vain - Peter 1 loved these mushrooms very much. Sterilization and hermetic twist are the most reliable ways of storage. The main purpose of the blanks is to diversify the winter diet, enrich it with proteins, minerals and vitamins. There is a good saying - "One day feeds the year." In the summer months, you need to take care of harvesting mushrooms, and in the winter - about their proper storage.

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