When the season of mushrooms comes, many housewives are faced with the question of how best to prepare them for the winter, so as not only to save time and effort, but also to end up with a tasty and aromatic product. One of the most popular ways of harvesting mushrooms is salting them, which can be done both hot and cold.
Cold pickling of mushrooms
In order to make a blank according to this recipe, you will need:
- mushrooms (black and white milk mushrooms, mushrooms, volushki or russula) - 1 kg;
- 100 g of salt;
- 10-12 black currant leaves;
- 5-6 cherry leaves;
- 2 horseradish leaves;
- 2 umbrella of dill;
- 3 bay leaves;
- garlic and peppercorns to taste.
Thoroughly rinse the mushrooms, milk mushrooms or russula, fill with cold water and leave to soak for 5-6 hours (if you grease the mushrooms, you do not need to soak them). Put a layer of salt on the bottom of a ceramic or wooden dish, put half of the existing herbs and spices, put a layer of prepared mushrooms, sprinkle with salt and spices again and cover with mushrooms. Top the mushrooms with salt again and cover with the remaining leaves.
Cover the dishes with mushrooms with a clean cloth or gauze, and place a cutting board on top, on which be sure to put oppression. After 2 days, the mushrooms will settle and sap. If there is not enough juice in the container, increase the weight of the oppression. The mushrooms should stand under oppression for at least 30 days, during this time, systematically rinse the fabric that covers them. After 30 days, remove the fabric and oppression, transfer the mushrooms to clean jars, fill with the resulting juice, and put in a dark and cool place.
Hot salting of mushrooms
Milk mushrooms are especially suitable for hot pickling. To make delicious and crunchy mushrooms, you will need the following foods:
- 1 kg of white milk mushrooms;
- 4 cloves of garlic;
- 2 tbsp salt;
- several umbrellas of dill;
- 10 peas of black pepper;
- 10 black currant leaves.
Rinse the milk mushrooms thoroughly, cut the large mushrooms into several parts. Boil water, add salt to it and dip the milk mushrooms in the water. Cook the mushrooms for at least 5 minutes. Pour a little salt on the bottom of a previously sterilized jar, put 2 peppercorns, a dill umbrella, a currant leaf, a little chopped garlic and herbs and a layer of mushrooms.
Spread the mushrooms in layers, sprinkling with salt and spices. Seal the salted mushrooms in a jar and cover them with the water in which they were boiled. Close the jar with a boiled nylon lid, cool and put in the refrigerator. After 1, 5 months, the salted mushrooms will be ready.
