Housewives pickle mushrooms for the winter, dry them, and they can also be salted. But at the same time, it is necessary to know the correct sequence of actions so that unforgivable mistakes do not arise.
Salting mushrooms using the cold method
This method is used for salting mushrooms that do not need preliminary boiling - these are russula and milk mushrooms, as well as mushrooms. The bodies must first be sorted out, cleaned and the leg cut off, then they should be thoroughly washed, put in a clean dish, be sure to add salted liquid in the proportion of one teaspoon of salt to one litere of water. The fluid must be changed every 9-12 hours. They are engaged in soaking so that all the bitter milky juice present in the mushrooms comes out of them. The period of soaking for volushek is 2-3 days, for mushrooms and podgruzdy - 3-5 days, for bitters not less than a week.
After soaking, place the mushrooms from top to bottom in a clean container (pan or barrel) well washed with boiling water, sprinkle with salt between the layers. At the bottom of the dish, in the middle of the mushroom layers and on the surface, put various spices in the form of bay leaves, garlic, allspice peas, and dill. And on top of the surface there should be a wooden lattice or a cover, pressed down by oppression.
After a while, when the mushrooms sediment, the excess brine must be drained and the prepared mushrooms must be put in, sprinkled with salt and the same spicy herbs. Thus, the container is filled, if necessary, a saline solution is added, tightly covered and placed in a cool, dark place. With such salting, mushrooms can be eaten after 10-12 days, the waves and valui should be salted within a month and a half, and the milk mushrooms are suitable for eating 30-40 days after salting.
Hot pickling for mushrooms
This method is quite simple and is popular with housewives. Mushrooms must be sorted out, cut off the legs with a knife and washed. Then blanching is carried out in a salted liquid with added spices. The procedure period lasts 2-3 minutes for saffron milk caps, 10 minutes for milk mushrooms, 5-8 minutes for mushrooms, russula and whites, boletus and porcini mushrooms - 10-15, valuyok - 30 minutes. After that, it is necessary to drain, spread out in banks and roll up tightly. Store the mushrooms in a cool place.
Dry salting of mushrooms
Dried mushrooms are harvested using a similar method, in no case should they be washed, they can be wiped with a rag. Then they are folded into a prepared container; a saucepan, barrel or jar is suitable for this. All layers are sprinkled with salt and oppression is necessarily put on top. This method of salting does not require the addition of spices and herbs. There is only one problem: this method of salting can only be used for saffron milk caps and grains, as they do not emit bitter juice. Mushrooms salted with this method can be eaten after 7-10 days.
Whichever method of salting you use, store the workpieces in a room where the air temperature is not higher than 5-6 ° C. Be aware that glass containers must be closed with plastic lids, as a dangerous disease such as botulism can develop under metal lids.
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