Salted instant mushrooms at home
Mushrooms are a real storehouse of vitamins and minerals, so many housewives are happy to harvest them for the winter. Knowing how to salt mushrooms in different ways, you can delight your family with delicious and healthy mushroom dishes all year round.
Fast salting method
To cook salted mushrooms "in a hurry", it is better to take small specimens. Large ones are also suitable, but they must first be cut into several parts.
A set of products:
- fresh champignons - 2 kg;
- white turnip onions - 500 g;
- hot pepper - 4 pods;
- coarse salt - 0.5 cups;
- garlic - 1.5 large heads;
- olive or sunflower oil - 0.5 cups;
- Jamaican pepper (peas) - 12 - 14 pcs.
First, the mushrooms are washed and peeled off from them. The products are placed on a cotton cloth that will absorb moisture.
After 25 minutes, large specimens are cut to make neat pieces, and together with small ones they are folded into a deep bowl. Add salt and mix gently or shake several times.
A seed nest is taken out of fresh pepper fruits, the pods are cut lengthwise, the onion is chopped into rings or half rings, the garlic is cut into strips or slices. Mushrooms and spices are packed in a plastic container or bucket in layers: a layer of champignons, a layer of a mixture of garlic, onions and peppers, then champignons again, and so fill the entire container. Oil is poured in a thin stream, trying to distribute it evenly over the entire surface.
The dishes are kept indoors for half an hour at room temperature, then taken out into the cold. In a day, the conservation is ready. It is better to store salted instant mushrooms in the refrigerator.
Blanching recipe
You can salt the mushrooms at home using the cold method, which involves blanching. This option takes a little longer than the previous one, but conservation can be stored for several months. In winter, it is recommended to use it as a ready-made dish or as a dressing for soup.
The preparation of mushrooms boils down to the fact that they are cleaned of impurities, washed in several waters and peeled off. More than half of the water (about 5 liters) is poured into a 7-liter saucepan, 0.5 cups of salt are poured, allowed to boil and the mushrooms are lowered there. The water should cover them completely. After 5 minutes, the products are thrown into a colander, washed under running water and allowed to cool.
A layer of mushrooms, turned upside down, is placed in a wooden barrel or in a glass container and sprinkled with salt. Lay out the next layer of mushrooms, salt again, and so on until the dishes are filled. Salt consumption for 2 kg of products is 0.5 cups. A clean piece of cloth, a wooden circle are placed on top and pressed down with a stone or other heavy object.This is necessary so that the champignon mushrooms do not float.
After 2 days, the products will settle, then a new portion is prepared, as described above, and also added to the container. When it becomes clear that the mushrooms have completely settled and there is no need to add new ones, the dishes are taken out to the basement or onto the balcony. After a month and a half, the pickles are ready for use.
Pickles with vinegar and garlic
Hot pickling with garlic and vinegar makes the mushrooms quick to cook so they can be eaten on the same day. In the same way, you can harvest champignons for the winter.
A set of products:
- medium-sized champignons - 2 kg;
- vinegar 9% - 200 g;
- lean oil - 2 cups;
- allspice (Jamaican) - 40 peas;
- rock salt - 4 dessert spoons;
- lavrushka — 16 pcs.
Mushrooms are washed in running water, peeled, dried on a cotton towel. Chop the garlic on the finest grater, mix it with the mushrooms, add the rest of the ingredients and put the mass in a deep frying pan or roast pan. Stew covered for 7 minutes.
The dishes are cooled, the mass is packed in glass jars, covered with plastic lids or parchment paper. After 3 - 4 hours, pickled mushrooms can be laid out on a plate and eaten or used for cooking. Store the workpiece on the bottom shelf of the refrigerator.
Citric acid recipe
The need to pickle mushrooms with citric acid instead of vinegar is dictated by childcare. Their stomachs are too delicate, so you shouldn't give them foods that contain vinegar. Preservation with citric acid tastes just as good and keeps just as well. How to pickle mushrooms with citric acid is described below. Before giving mushroom pickles to a child, you should consult a pediatrician.
For salting young mushrooms with citric acid, you will need the following products:
- 250 ml of water;
- 700 g of mushrooms;
- 6 - 7 g of salt;
- 1 g citric acid;
- cherry and currant leaves;
- spices;
- dill greens.
Mushrooms are sorted, selecting only those whose caps have a diameter of no more than 5 cm. Large and old ones are rarely pickled - they turn out not so beautiful. They are immersed in water, washed, taken out and dried.
You can simplify the process of washing purchased mushrooms by simply dipping them into cold water - all the garbage, if any, will sink to the bottom.
Citric acid and salt are added to the water, the gifts of the forest are put there and boiled until they sink to the bottom. The brine is poured into a clean dish, and the mushrooms are thrown into a colander so that all the liquid is glass. Then the marinade is filtered and cooled to about 65 - 70 degrees. Meanwhile, boiled mushrooms are packed in containers so that they fill the space up to the shoulders.
At home, salted champignons are usually prepared without adhering to strict proportions, so the amount of products is allowed to vary slightly. You can calculate the number of cans as follows: for 0.5 liters, 100 - 150 ml of marinade and 370 - 380 g of mushrooms are consumed. The filled containers are poured with marinade so that it does not reach the top by 2 cm, covered with metal lids on top and put on sterilization. This process consists of boiling cans in a pot of water with a cloth or wooden stand on the bottom (to prevent the glass from breaking).
Capping pickled mushrooms lids, cooled, as usual, upside down under a blanket, and then placed in the basement.
In the tub
The original recipe for salted champignons - in a wooden tub. The champignons are first washed and cut, then soaked in brine: for 10 g of salt - 2 g of citric acid and 1 liter of water.
It is enough to hold it for a few minutes. Then the raw materials are dried and blanched for 5 minutes in boiling water, after which the dishes with mushrooms are removed from the stove, but the mushrooms are not removed.Let them soak in hot water for 50 minutes. After a specified time, the mushrooms are transferred to cold water, cooled and discarded on a sieve. Now you can pickle.
Barrel preparation
The tub is poured with boiling water from the inside several times, then dried. Salt is poured at the bottom, a 6-centimeter layer of mushrooms is laid on top of it, turning them with their legs up. Salt is again evenly poured on top, and so on until the very top. After a while, the mushrooms will settle, then you need to add a new portion, in the same way pouring salt on the mushrooms. This is done until the shrinkage is over. As a result, the tub will fill up and there will be 2-3 cm of brine on top.
All this time, the mushrooms must stand under oppression. It is done like this: a clean cloth is placed on the surface, a wooden circle is placed on it, and a smooth stone is placed on top.
A tub of pickles should be kept in the cellar at a temperature of +1 to +7 degrees. The mushrooms must not be allowed to be on the surface: they will deteriorate from contact with oxygen. If there is not enough brine, add a saline solution prepared from 1 liter of water and 1 tbsp. tablespoons of salt.
Now the housewives have at their disposal several excellent recipes, according to which mushrooms are salted at home. You can choose any method or try everything.
