How to s alt a dry mushroom: recipes for the winter in a hot and cold way with photos and videos

How tasty it is to s alt dry milk mushrooms - this question worries beginners who love quiet hunting. Collecting such mushrooms is not the most exciting activity. It is enough to find a few clearings, and the mushroom picker will fulfill the plan for collecting milk mushrooms.

Now it remains to properly prepare them for s alting and stock up on a cold snack with crispy skins for the whole winter.

Types of mushrooms and their useful properties

Among the dry species of this class of mushrooms, we highlight several edible ones that experienced mushroom pickers prepare for pickling:

• White or "right" milk mushroom - in Russia it was also called pepper. The cap size is 60-250 millimeters, it is painted white or white-yellow. Young fungi suitable for s alting have a smooth, flat surface; in old mushrooms, it takes the form of a curved funnel with curved edges. A gentle fluff grows along the edges of the hat. The outer side is slightly sticky, has a wet surface. Leaves, needles and other plant debris always accumulate here.

The height of the cylindrical shape of the leg is up to 90 millimeters. Inside it is tubular, with white flesh. When pressed, it releases a whitish juice, which, under the influence of air, becomes a grayish or dirty yellow hue. Harvesting starts in early July and continues until early October.

• Yellow breast. The yellow hat grows up to 280 millimeters. It is colored yellow or even golden, small scales grow on the surface.The shape is slightly convex, with aging the edges rise, and the hat becomes like a bowl with slightly bent edges. Usually the surface is dry, rough, but in a wet time it becomes sticky and slimy. Leg length - up to 120 millimeters, hollow inside. The outer surface is sticky with small patches of bright yellow color on the notches and pits in the body of the leg.

Frequent plates at the bottom of the cap with aging of the fungus are covered with dark red spots. Mushrooms, after cutting, secrete juice from the stem, which spreads the smell of fruit throughout the forest. They grow in spruce forests, but you can also meet a family near birches.

• Bitter breast. The brown hat grows up to 120 millimeters, shaped like a bell. With growth, it straightens, in the center there is only a small tubercle. The surface is smooth, sticky and slippery in wet weather. The edges have a slightly lightened color.A thin cylindrical leg grows up to 90 millimeters. It has a slight thickening at the bottom and is all covered with fluff. The cap plates are not wide, clearly outlined.

After cutting, there is no smell, but the pulp of the mushroom is very bitter, therefore, when preserved, it needs to be soaked for a long time.

• Black pickle is one of the most popular edible mushrooms. Sometimes it is also called black russula. The cap is convex with the edges wrapped inside. With aging, it straightens, the edges do not unfold completely. A leg with dense pulp of a cylindrical shape. It grows in the most shaded areas of the forest. It is easy to distinguish such a mushroom from others - it grows plates of a blue tint.

In terms of protein content, milk mushrooms can compete with porcini mushrooms and beef. The pulp contains the whole range of useful trace elements and metals in large quantities, and they are present in balanced amounts and are completely absorbed by the human body.With constant use, the level of sugar in the blood does not increase, the intake of such pickles is recommended for patients with diabetes mellitus. Protein, unlike an animal, does not contribute to weight gain, but can quickly satisfy hunger.

Therefore, milk mushrooms are recommended for the nutrition of people prone to obesity. We add that pickles have high diuretic and biliary qualities and help to remove toxins and harmful substances from the body.

Preparing mushrooms for s alting

There are many recipes for cooking mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness that is contained in the milky juice secreted by the fungus, cleansing sticky hats from foliage and needles. It is not recommended to peel the skin from the caps and legs, as with noble mushrooms. Armed with a household brush, they simply remove debris under running water and wash fungi.

The knife is useful only when removing wormy areas and trimming long legs. They should be white, slippery and clean.

Important! Mushrooms of the same species may require longer water procedures, so it is recommended to collect only young fungi. It is better to take longer walks in the forest and breathe clean air than to quickly collect "old men" with tough pulp and increased levels of toxins and bitterness.

Now it remains to put the washed mushrooms in a large enameled pan or basin and completely fill it with water. There comes a crucial moment of preparatory work - soaking bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of mushrooms. If it is enough to keep white mushrooms in water for 3-4 days, then it will take at least 7 days of constant water change and rinsing of fungi under running water to soak a bitter mushroom.

The main thing is that milk mushrooms are completely immersed in water. To do this, you need to put a suitable lid and a small weight in a basin. It can be a gymnastic weight or several packs of s alt put in a saucepan.

After soaking, the mushrooms are laid out in a large basin, put it under the tap and thoroughly wash each mushroom under running water. Now you can proceed to the main stage - s alting or pickling mushrooms with a crispy crust.

For beginner mushroom pickers, it is important to know the minimum amount of s alt for different harvesting methods. For s alting, only coarse s alt is used. "Extra" or iodized s alt is not used for corking.

The data are given taking into account the proportion of the amount of s alt per kilogram of fungi:

• dry s alted milk mushrooms - 40 grams;
• hot or cold - up to 60 grams;
• marinade preparation - up to 60 grams.

Note to the hostess! Do not worry if the milk mushrooms are s alted. To correct the situation, without losing taste, a simple soaking of a portion of milk mushrooms in milk will help.After standing in it for 40-60 minutes, the fungi will become juicier and normally s alted. Soaking in water is not recommended - together with s alt, the rich taste of mushrooms is lost.

Preparing dry milk mushrooms for the winter, recipes

It's easy to cook delicious and he althy mushrooms at home. It is enough to know the order of preparation and implementation of the main stages and to treat the work responsibly.

Altai style breasts

The process is simple, but you will need to expect such a cold snack for a month.

To prepare 1 kilogram of mushrooms, a set of spices and other ingredients is prepared:

• coarse-grained table s alt - 40 grams;
• 1 bay leaf;
• fragrant peppercorns - 6 pieces;
• greens and horseradish root to taste. It depends on the last ingredient by 80% whether s alted mushrooms will crunch, but there is no point in overly imposing it. Horseradish will overpower the natural mushroom flavor;
• dill with umbrellas - 1 bunch;
• peeled garlic cloves - 3 pieces.

Put a layer of spices and horseradish root into a clean enameled pan or a large glass jar at the bottom. Layers of fungi are laid on top, sprinkling them with chopped dill with the addition of s alt so that it is evenly distributed over all layers.

The pan is covered with a clean gauze napkin, a wooden circle is placed and a small saucepan with oppression is placed. Daily wash the napkin under running water, remove excess juice.

Cold way

This technique allows you to cook mushrooms in field conditions without containers and spices. Spices can be added already at home and the s alted breasts can be transferred to jars or other containers. In this way, it is not recommended to harvest mushrooms with a high content of bitterness, but at home you can successfully withstand bitter milk mushrooms or valui in water for even several weeks, and then cook a delicious cold appetizer.

Recipe for mushrooms tightly packed in a 10 liter bucket:

• If large milk mushrooms are collected, they will have to be cut into several pieces, the young ones are placed whole in a large pot or barrel. Bay leaf, cherry or blackcurrant leaves are laid at the bottom to taste.
• Spread a layer of mushrooms tightly. Its thickness should be a maximum of 40-50 millimeters. A portion of s alt is poured on top, a few peas of allspice, chopped greens and dill umbrellas, a bay leaf and a few cloves of garlic are added.

• In this way, fill the pan, not reaching the top of 100-150 millimeters. This space will be needed to collect the released juice and install oppression.
• The top is covered with horseradish leaves, cherries and it is recommended to add a few fragrant dill umbrellas.
• A napkin made of natural loose material is placed on top, covered with a wooden circle and a load is placed.

• Rinse the tissue daily and remove excess juice. If it is planned to close the product in glass jars and seal them with lids, on the 8th-9th day the mushrooms are laid out in a sterile dish, filled to the top with juice from the pan and hermetically rolled up.

Note! If a layer of mold has formed on top of the layer of mushrooms, we recommend that you do not get upset. It is enough to remove the top layer, add 100-200 grams of vegetable oil, replace the napkin with a boiled piece of cloth and constantly rinse the gauze to prevent the loss of tasty milk mushrooms.

Hot way

Cooked mushrooms will not be crispy, but they will retain their juiciness and tender flesh. This technique reduces the cooking time and makes the dish safe, because milk mushrooms undergo heat treatment.Due to this, it is recommended to roll pickles directly into the jar. Indispensable products in this recipe are milk mushrooms, garlic, dill and s alt. Optionally, you can add laurel, cloves, but this is not for everyone:

• sliced or whole mushrooms are placed in a saucepan, a set of spices, s alt, garlic cloves are added here, water is poured and boiled for 20-25 minutes over medium heat;
• ready-made mushrooms are laid out in jars, filled to the top with brine and hermetically sealed with steel lids;
• the jars are turned over and wrapped in a blanket for gradual cooling and infusion of pickles.

A simple recipe for mushrooms in a jar

This recipe is similar to the previous one. We only note that before laying the mushrooms in the pan, they must be weighed to determine the required amount of s alt. The cooking steps are slightly different. Having previously boiled the mushrooms separately for 20 minutes, then drained the water, add s alt and mix it with milk mushrooms.In a separate container, suitable in volume, put umbrellas and dill, garlic and hot pepper peas on the bottom and tightly lay boiled mushrooms with s alt.

Shake the pan several times to compact the mass and remove air bubbles. Horseradish leaves, dill umbrellas, cherry leaves are added on top. A boiled gauze napkin, a wooden circle and a load are laid. Banks are lowered into the cellar or put in the refrigerator. After 45-50 days, you can try the finished product.

Quick s alting method

The recipe is given for cooking 10 kilograms of milk mushrooms:

• by using simple blanching of mushrooms, you can avoid long-term soaking of bitterness from mushrooms. Sufficiently peeled milk mushrooms boil for 20 minutes. Then they are dipped in cold water and boiled in fresh water for 10-15 minutes. The milk mushrooms are thrown into a slotted spoon and again dipped into cold water.Ready-made broth can be used when cooking mushroom soup or cabbage soup;
• At the bottom of a bucket or pot, a layer of s alt is poured, chopped garlic and dill umbrellas are added. The amount of spices depends on the taste of the hostess, the main thing is not to kill the natural taste of milk mushrooms;

• spread mushrooms in layers, falling asleep each with a layer of spices and s alt. Gauze and cargo are placed on top and cleaned in a cool dark place for 5-7 days;
• ready-made s alted mushrooms are laid out in sterilized jars, completely filled with brine and hermetically corked. Or the containers are covered with cabbage leaves and kept in a cold place.

S alting in a barrel

In order to properly prepare a large number of crunchy mushrooms for the winter, if possible, to ensure the storage of the finished product in a cool place, it is recommended to lay out s alted milk mushrooms in wooden barrels or in glass containers with a large neck.Barrels and other containers are processed without the use of household chemicals before s alting. A simple mustard or soda ash will help clean surfaces.

New barrels are completely filled with water and soaked for 2 weeks, completely drained of water after 48 hours. For this s alting method, it is better to use dry s alting of mushrooms, but townspeople and farmers use quick hot s alting of mushrooms. Everyone decides individually, but it’s better to take your time and cook a delicious crispy crust.

Cooking recipes are given above.

Marinated Crispy

Another quick way, but milk mushrooms do not lose their attractive "crunchy" quality. Knowing a simple recipe will help to marinate milk mushrooms tasty and quickly. The recipe and quantity of ingredients are given for cooking 5 servings of the product:

• 1 kilogram of mushrooms are washed and brushed, the dirty water is drained and the mushrooms are soaked for 24 hours. During this time, the water is changed at least 3-4 times.
• Peel 3-4 cloves of garlic and cut them into thin petals. A few pinches of blackcurrant leaves, bay leaves and 10 cloves are washed in water.

• Put 40 grams of coarse s alt, 10-12 pieces of allspice peas, bay leaf and soaked mushrooms into the pan. On low heat, stirring constantly, bring to a boil, reduce the heat to a minimum and simmer the mixture for another 30-40 minutes.
• 2 tablespoons without a slide of sugar are poured into each 500-gram jar and the entire remaining set of spices is poured. Mushrooms are placed on top, the containers are completely filled with brine from the pan.

It remains to hermetically close the jars with metal lids and wrap them in a blanket until they cool completely.

How many days s alting

It is not recommended to rush and start trying milk mushrooms before they are ready.At best, it threatens severe indigestion. If you want to quickly eat mushrooms, it is recommended to use the hot method of pickling or pickling mushrooms, but this method kills the reasons for the attractiveness of s alted mushrooms - tender flesh and crisp.

But hot-s alted milk mushrooms can be eaten only after 25-30 days, and cold - after 60 days.

Note to the hostess! Do not be afraid if milk mushrooms change color when s alted. They can become green, and the chernushki acquire a purple hue. This is a natural reaction of the pulp of fungi to s alt and spices.

Storage rules

The rules for storing s alted dry mushrooms do not differ from the recommendations for preserving other pickles from mushrooms or vegetables. Only the possible responsibility of your relatives for improper conditions differs. Remember - mushroom poisoning puts relatives in the hospital for a long time, and this is at best.

When twisting into jars, it is recommended to use only clean, sterilized jars and lids. At the first sign of swelling of the lid, s alted mushrooms can still be digested, but if a layer of black mold has appeared, it is better to throw such a product in the trash.

S alted mushrooms stored in barrels or in unsealed containers must be controlled at least once every 2-3 days, constantly rinsing the napkin in clean boiling water and draining excess brine. We recommend pouring 200-300 milliliters of vegetable oil or vodka into the barrel, this will prevent the formation of mold.

Any way of storage has its own term. The maximum consumption time for s alted mushrooms, regardless of the storage method, is 12 months.

Conclusion

S alting delicious and he althy milk mushrooms is within the power of any housewife. The process is simple and does not require a lot of time and effort, but it is worth remembering the safety of the family and responsibly performing each, even the most insignificant, operation.Only in this case, there will always be a dish with s alted or pickled milk mushrooms on the festive table.

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