Simple step-by-step recipes for salting mushrooms at home for the winter in jars
Common mushrooms that grow in forests from July to August are mushrooms. They have a characteristic color ranging from yellowish orange to reddish. They have long been considered a valuable food product. Very often they are eaten by vegetarians due to their high protein and mineral content. There are various ways to prepare 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 the specimens before cooking. Preparing saffron milk caps is a crucial stage. After all, they grow in the ground, and worms love them very much.
We clean the mushrooms for pickling
Regardless of the preparation method, they must be cleaned. The procedure is carried out with freshly collected specimens.
Cleaning:
- The first thing you need to pay attention to even during collection is whether the specimen is edible. Real mushrooms have orange juice on the cut, and poisonous ones - white. At home to double-check.
- Remove grass blades, pieces of soil, moss and other contaminants from the legs and caps. Select wormy and spoiled ones.
- Divide large mushrooms into several parts. Cook small in size whole.
Soak mushrooms
Many are concerned about the question of whether it is necessary to soak the mushrooms, and how to do it correctly. Ryzhiks are considered the most successful mushroom for conservation. After all, they are elastic and perfectly retain their shape.
The pulp tastes a little bitter, but this gives them a special piquancy. Many cooks do not soak mushrooms, but only wash them before salting.
It all depends on the cooking method. When cooked dry, they don't need to be washed. It is enough to 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 salting saffron milk caps so that they do not darken
Having a dense consistency and rich composition, mushrooms are perfectly prepared in different ways. Pickled ones can be used as an independent dish, you just need to season with vegetable oil and add onions. Stewed potatoes with mushrooms are also good, and so on. There are a lot of options and, in any case, this type of mushroom is at a height.
Many people like salted mushrooms, which are easy to cook at home. A feature of the product is that you can taste them already a week after salting.
You can save the product by canning. In the process of processing, an unpleasant problem is often revealed - the mushrooms lose their original attractive appearance. They turn black.In most cases, this is observed during salting, cooking and soaking. Many believe the product is spoiled. These are the only representatives that contain a thick, sweetish taste, milky juice.
If the mushrooms have darkened, this does not mean that they should not be consumed. Perhaps some factors were not taken into account during cooking.
The most popular cooking method is salting. The specimens can darken both during processing and a few days after salting. In the absence of unpleasant odor and mold, do not worry.
Possible causes of darkening:
- The specimens were not completely covered with brine. Contact with air will darken the mushroom pulp, this is a completely safe phenomenon. If you do not want to use them as an independent snack, you can make soup or fry them.
- Most likely, there were different types of mushrooms in the basket. Spruce trees tend to darken during heat treatment.
- A wide variety of herbs and spices were used in pickling. For example, adding dill can cause discoloration.
- Stored for a long time before processing.
Every housewife wants to know how to prepare a truly delicious dish and preserve color qualities.First, the mushrooms do not need to be soaked. Except for 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 the mushrooms with a sponge or toothbrush.
When processing a large volume of food, put it in a basin and fill it with water with the addition of salt and citric acid. 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 start salting immediately after cleaning. The container should be made of glass, wood or enamel. Other materials will cause a reaction and damage the workpiece.
Recipe for pickled saffron milk caps in glass jars
In addition to salting, pickling is used. Thanks to a special marinade, it turns out very tasty and satisfying.
Hot way of salting at home
How to properly cook mushrooms, we will consider further. To get not only tasty, but also useful preparations, the hot method of salting is suitable. Pickled mushrooms not only diversify the everyday table, but also decorate the festive one.
To emphasize the amazing taste of mushrooms, apply the following marinade.
List of required ingredients per liter of water and a kilogram of saffron milk caps:
- sugar - 1 tablespoon;
- salt - 1.5 tablespoons;
- vinegar essence - 1 tablespoon or 8 tablespoons of 9% table vinegar;
- garlic - 6 cloves;
- 8 peas of black and allspice;
- 2 dried cloves;
- 1 teaspoon ground cinnamon
- a bunch of dill and bay leaf.
Mushroom preparation:
- Review each mushroom, remove dirt and spoiled areas.
- Rinse under water or wipe with a damp cloth.
- Place in a pot of water and place on the stove over medium heat. After boiling, reduce the heat, add salt and cook for half an hour. Remove foam that appears during cooking with a slotted spoon.
- Throw in a colander. Do not use the resulting broth. Rinse with water, stirring constantly.
Next, you need to prepare the container. For preparations for the winter, it is better to take 500 milliliter cans. Rinse each thoroughly using a kitchen sponge and a special detergent. Take the required number of caps and sterilize with the jars.
This is done in different ways:
- Pour water into a high-sided basin and bring to a boil. Gradually immerse can after can into the basin. If space permits, multiple cans can be sterilized. The water level should be above the jar. Only in this case can a positive effect be achieved. Boil for 10 minutes.
- To do this, you will need a saucepan and a special device for sterilizing cans. 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 germs.
- Place the jars in a preheated oven and hold there for 10 minutes.
- Use a microwave oven. Sterilization time is 3 minutes.
- Boil the lids in boiling water.
You can determine the required amount of marinade by the actual weight of the mushrooms. When pickling, you must use a preservative, in this case, vinegar.
Cooking the marinade
Pour the required amount of water into a saucepan, add all ingredients except vinegar, and bring to a boil. Boil for 10 minutes. The marinade needs to be made a little saltier.
Marinating steps:
- Pour the mushrooms into the brine and boil for a quarter of an hour.
- Pour in vinegar and boil everything well again.
- Slowly put in prepared jars. Haste can cause the bank to burst.
- Pour the rest of the brine on top to the side.
- Roll up sterilized lids.
- Unfold the bedspread. Put the jars with the lids down and wrap them well with a blanket. Wait for it to cool completely.
- Turn the cans over and make sure of a high-quality and airtight seal. There should be no wet places in the place where the bank stood.
- Put the year of seaming on the lid of the can with a marker.
- Consume throughout the year.
If, after opening, there is little salt in the mushrooms - salt before use.
In a cold way
Alternatively, the mushrooms can be cold salted. This recipe uses oppression. A jar of water is ideal. Do not use bricks, foam blocks, stones and other weights. Contact of the material with the brine will damage the salting. Mushrooms are either immediately placed in jars, shifting with salt and spices, or all the ingredients are mixed in a saucepan, and then they are laid out in jars.
The ingredients are calculated per kilogram of ready-made mushrooms:
- table salt that does not contain iodine - 2 tablespoons;
- garlic - 4 cloves;
- dill;
- cloves - 4 pieces;
- peppercorns - 5 pieces;
- horseradish - 2 leaves;
- oak and currant leaves, spruce twigs.
Cooking method:
- Pre-peel and wash small fruits. Separate the hats from the legs. Cut large caps into several parts.
- Wash and dry the enamel pot over gas to remove microorganisms.
- Pre-scald the leaves and twigs with boiling water. Put half the leaves, a small amount of salt, cloves and pepper on the bottom.
- Divide mushrooms into equal parts and lay in layers, sprinkle with chopped garlic and salt. The hats must be placed on the bottom and the legs on top.
- Transfer the middle layer and the top layer again with leaves and twigs.
- Cover with a suitable plate. Put a three or five liter container of water on top.
- Put the workpiece in the refrigerator or cellar. Temperature range - 0-5 degrees.
- Check the amount of brine after three days. If the mushrooms are not completely submerged, add a small amount of cold boiled water.
- Marinate for 3 weeks. This time is enough for the mushrooms to be salted and soaked in spices.
- Can be stored in a saucepan, covered with a thick, clean cloth. Or put it in glass boxes or jars.
- Mushrooms prepared according to this recipe do not require hermetic seaming. It is enough to simply close them with glass lids.
- It is important to fry or hold the dishes that are used for storage to remove germs and bacteria.
Storage rules for conservation
During preparation, all sterilization standards must be strictly observed. The hermetically sealed jar can be stored at room temperature by placing it in the pantry. It is important that there is no boiler, battery, stove or stove nearby. The heat stimulates the growth of microbes and will spoil the food.
It is good if there is a cellar or basement. The temperature regime in the room should be 0-10 degrees. It is important to ensure that the cellar is dry.
It is forbidden to store mushrooms for more than 2 years. Best consumed in pure form within one year; the workpieces that remained after opening are important to give to heat treatment: frying, boiling, stewing. Keep salted mushrooms in a cool room, it is better if there will be no direct sunlight. If the storage temperature is higher than 5 degrees, it will lead to mushroom spoilage.
In ancient times for pickling mushrooms used wooden tubs. Wood is an environmentally friendly material. If there is no such tub, a glass vessel will do. After salting, store the mushrooms for six months. Pickled mushrooms are stored in the basement or cellar.
conclusions
Ginger is considered a royal mushroom. And it was not in vain - Peter 1 loved these mushrooms very much. Sterilization and hermetic twisting are the most reliable storage methods. 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 a year." In the summer months, you need to take care of harvesting the mushrooms, and in the winter months - about their proper storage.
