At the end of summer and autumn, it is time for mushrooms, and housewives try to prepare them for the winter using all kinds of methods. Mushrooms can be dried, salted, pickled.
How to dry mushrooms for the winter
Not all mushrooms are suitable for drying, it is best to take porcini (boletus), which is why they are called that, after cooking they remain light. You can also dry boletus mushrooms, aspen mushrooms, honey mushrooms, champignons, chanterelles. But it is better to marinate and preserve butter, milk mushrooms and mushrooms - to salt in a cold or hot way.
So, you have collected mushrooms, what to do next? Go through them, clean them of leaves, blades of grass, earth. Cut off the spine, if any. Clean the legs of the boletus, white and boletus boletus, remove the skirts from the mushrooms. In large mushrooms, except for boletus, it is better not to take the legs, they become tough and fibrous. It is not necessary to wash the mushrooms for drying, then they will be saturated with moisture and will dry for a very long time, and they can also rot.
Cut large pieces, dry small pieces whole. Spread the mushrooms on a baking sheet and place in the oven on the drying mode. Or string and hang in the shade on the balcony or outside the window. Cover with gauze to prevent flies from laying eggs.
Store dry mushrooms in linen bags.
How to salt mushrooms
You can salt mushrooms in two ways - hot and cold. For this, milk mushrooms, russula, mushrooms, valui, etc. are suitable. To pickle mushrooms for the winter with the cold method, you will need a tub or an enamel saucepan. Wash, peel, lay the mushrooms as they are, raw, in layers, sprinkle with salt and spices to taste. Take salt for 1 kg of mushrooms 40 g. When the tub is full, put a wooden circle and bend on it (washed heavy stone). If there are not a lot of mushrooms at once, add them gradually, each time pressing with oppression. Keep the tub in a cellar or basement, where it is cool.
The hot salting method is as follows. Wash and boil mushrooms - milk mushrooms, volushkas, russula, mushrooms - in salted water with spices and immediately transfer to sterilized jars, preferably 3-liter. Cover with boiled plastic lids and place in the refrigerator or cellar. If everything is done correctly, the mushrooms will not ferment, but will remain in this form until the jar is opened. Cannot be sealed, use only plastic covers. You can also pour boiled vegetable oil on top, it will create a kind of protective layer.
How to pickle mushrooms
For 1 liter of water, take 2 tablespoons. salt, 3 tbsp. sugar, 1 tbsp. vinegar 9%, spices to taste (bay leaves, cloves, allspice, mustard seeds).
For pickling mushrooms, you will need 0.5 liter, 0.7 liter jars, or less. Tin lids are also needed. It is best to pickle boletus, white, boletus, boletus, honey mushrooms. Wash the mushrooms, cut off the legs from the caps, cut the large ones into pieces. Prepare the marinade. To do this, heat water, salt, vinegar and sugar to a boil, add spices. Boil the mushrooms for 20 minutes in salted water, discard in a colander, rinse, fill with marinade and boil for another 10 minutes, then transfer to clean jars and set to sterilize for 20-40 minutes, depending on the size of the jars. Then roll up.
