If Russian cuisine has its own flavor, it is mushroom pickling. In Europe, these recipes are almost unknown. But using them will result in a great dish.
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How to prepare for salting
You can salt any mushrooms, but you need to select young and healthy specimens for this. Otherwise, there will be no characteristic taste and crunch.
Preparation for salting includes:
- Flushing. Immediately after harvesting, the mushrooms are placed in a large volume of water and soaked for several hours. Then all wormy and broken off areas are removed.
- Cleaning. Pay special attention to the central recesses of the caps and the plates on the back. It is necessary to clean under running water, using a toothbrush and removing the skin of the caps.
- Sorting. All damaged and suspicious specimens are discarded: it is better to throw out the edible mushroom than to salt the poisonous one. During sorting, the mushrooms are sorted into varieties: each has its own cooking period.
- The lock. It is necessary to wet all the mushrooms for a period from a day (for white milk mushrooms) to 5 (for white mushrooms, black milk mushrooms, valuevs and tree leaves). Some mushrooms (russula, small mushrooms, mushrooms) do not need a lock. With prolonged soaking, the water is changed 3 times a day; for long periods, citric acid and salt are added in a proportion of 2 g and 10 g per 1 liter of water.
After soaking, the mushrooms are washed from the solution, sorted out and, if necessary, cleaned again.
Cooking options for salted mushrooms
Mushrooms are salted in three ways:
- "Anhydrous".
- "Cool."
- "Hot".
In any case, it is necessary to salt in containers made of wood, glass or enameled metal.
In the “waterless” and “cool” versions, cooking takes place in an open container. The mushrooms are sorted out, placed in a container under a cloth or gauze, and then covered with a neutral for chemical action (wooden, plastic, enamel, etc.) lid on which the oppression is placed - heavy and chemically neutral cargo.
Anhydrous salting
With the dry method, the mushrooms are only peeled. It is not required to wash or soak them for a long time. Usually, mushrooms and russula are prepared in this way (they also clean the cap additionally to avoid bitterness from the skin).
Mushrooms are placed in a container, and salt is poured on top - 40 g per 1 kg of mushrooms. A lid is put on top and bends. After 3-4 days, the mushrooms will begin to ooze, after which another batch is laid, also sprinkled with salt.
The mushrooms will be ready 7-10 days after the last laying took place.
Cool salting
In this case, the raw materials are washed and even soaked (especially the milkmen), after which they are placed in a salting container mixed with seasonings (horseradish, dill, garlic, etc.). - the composition of the spices depends on the taste of the eater). The mushrooms are sprinkled with salt at the rate of about 40-50 g per 1 kg of raw material.
Then the container is placed under oppression, after 2-3 days it is permissible to lay a new batch.
Terms of readiness:
- Valuey - 60 days.
- Volnushki and milk mushrooms of the white variety - 45 days.
- Ryzhiks and russules - 10-12 days.
The term is counted from the day when the last batch was laid.
There is an option when salted in cooled boiled water. Everything is the same here, but the mushrooms are flooded with water.
Hot salting
This method is suitable for all types of mushrooms. Before salting, they are washed, cleaned, large ones are cut into pieces, the legs are removed. After that, the raw material is slightly boiled, but no longer wet.
Decoction takes place in boiling water, salted at the rate of 50 g of salt per 1 liter of water. Processing time is:
- For saffron milk caps - you just need to pour over boiling water 2-3 times.
- For loads and lumps - up to 10 minutes in boiling brine.
- For buttermilk, russula and waves - up to 15 minutes.
- For chanterelles - up to 20 minutes.
- For champignons and porcini mushrooms - up to 25 minutes.
- For honey agarics - up to half an hour.
- For valueers - up to 35 minutes.
Instead of boiling, you can soak the mushrooms in boiling water, changing it 3-4 times. The exposure time must be at least 20 minutes. But it is better to boil the mushrooms for at least 40-45 minutes, regardless of the type - this way there is less risk of poisoning.
Ready mushrooms are removed from the brine, cooled, placed in a container and covered with salt (usually 30-40 g per 1 kg of mushrooms). Then the mushrooms are poured with the brine in which they were cooked, spices are added, and, if necessary, vegetable oil (so that the oil film isolates the mushrooms from the air).
When you can eat mushrooms
Pickled mushrooms rolled up in jars become delicious after a month. Salted in other ways are ready for food within the terms indicated above.
Do you salt the mushrooms?
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