HOW TO PICKLE MUSHROOMS FOR THE WINTER: THE BEST RECIPES

Fans of mushrooms look forward to the onset of the mushroom season. At this time of year, nature pleases with its generosity and diversity. Going for mushrooms in the forest, you can find porcini mushrooms, chanterelles, milk mushrooms and other representatives of the mushroom kingdom. But one of the most striking are the honey agarics. This mushroom is very healthy and tasty, and in winter it will perfectly complement any holiday table. Savory taste will make it a favorite dish of your family and guests. It is tasty to prepare forest gifts in various ways, but salting is considered traditional. In this article we will look at various recipes for harvesting mushrooms for the winter.

Preparation experience for salting

By their nature, mushrooms can accumulate a large amount of toxins, so their choice should be taken very seriously. Salting is best suited young honey agarics. They are softer and crunchy, and besides, less toxic. In addition, small mushrooms look beautiful in a jar and on the table. Choose young mushrooms, light brown in color with a round cap. To collect these forest dwellers, choose an ecologically clean area. Of course, you can go and buy already collected mushrooms, but in this case you will not know where they grew up and how they were collected.

Before you go on a "quiet hunt," examine the differences between edible and false mushrooms: find out what edible mushrooms and false specimens look like.

After the mushrooms are picked, they need to recycle immediatelyotherwise they will begin to blacken and deteriorate. Mushrooms, like other types of mushrooms, are no exception. In this regard, after returning home, you need to sort them out and prepare for further salting. Mushrooms carefully reviewed, cleaning worms and rotten. Mushrooms that will be salted must be cleaned of leaves, needles and earth. In order to quickly remove contamination, cut off the tip of the feet of the fungus. Mushrooms are thoroughly washed in cold water, which helps to remove dirt residues.

If for some reason you don’t cook mushrooms immediately, you can pour them with cold water, lightly salted. In this form, the mushrooms will stand for another 6 hours and will not darken.

Did you know? Translated from the Latin language cask (Armillaria) means "bracelet".

Before salting, you can sort the mushrooms at will by separating the large ones from the small ones. Large mushrooms for better salting cut. Caps are crushed, and their legs, which are tough, it is better to fry or boil. Mushrooms, unlike mushrooms such as milk mushrooms, do not need pre-soaking. In this regard, after cleaning, they can immediately salt.

We advise you to familiarize yourself with the recipes for cooking frozen mushrooms.

Preparation of container

For pickling mushrooms again, wooden or enameled containers are used, and for a small amount you can use a glass jar. Salt containers, like mushrooms, must first be prepared.

As wooden containers can be used tubs. Before using them, it is necessary to give the wood a sodden effect, which will allow to remove tannins, moreover, the capacity will not leak. To do this, the tubs are filled with water and left for a long time, for example, a new tub is soaked for 12 days with a regular change of water.

After soaking well, it is steamed using hot brine. The solution is prepared in a ratio of 50 g of salt to 10 liters of water. For additional cleaning, the container is fumigated with sulfur checker. Foreign odors in the finished container should not be present. Enamelware use without chips. Capacity is well washed and allowed to dry. The same actions are performed with glass container.

Important! For pickles do not use clay containers, because the salt solution destroys the capacity, and its coating releases toxic substances.

If you decide to salt the mushrooms with the cold method, then you will need a wooden circle or plate, cloth or gauze, and use a heavy stone or a jar of water for your oppression. If the capacity for salting is small, then you can use a glass bottle.

Mushrooms are salted with various methods. Below are the most delicious recipes.

Read also about the methods of harvesting chanterelles: pickled, frozen.

Recipe 1

This recipe implies harvesting again in a hot way, that is, the mushrooms are preliminarily heat treatment. Before salting, they must be washed in cool water. Wash the mushrooms until the water is clear. For this recipe, mushrooms of various sizes can be used.

Necessary inventory

For harvesting mushrooms you will need:

enamel pan;
strainer colander;
tablespoon;
glass jar;
gauze or cloth napkin 2 pcs .;
toothbrush for cleaning mushrooms.

Did you know? In some countries, mushrooms are considered conditionally edible, as they require long-term heat treatment.

Ingredients

In the process of cooking the following are necessary Ingredients:

honey agaric;
onion - 1 pc .;
Dill seeds;
bay leaf - 5 pcs .;
salt - 3 tbsp. l .;
garlic - 2 cloves;
Dill umbrella - 1 pc .;
currant leaf - 2 pcs .;
cherry leaf - 2 pcs .;
allspice peas - 6 pcs.;
carnation - 6 pcs .;
water.

Learn what ways you can prepare for the winter dill, onions, garlic.

Step-by-step recipe

Thoroughly cleaned mushrooms we sort out, cleaning wormy and rotten. Forest gifts are clean, and you can clean the hat with a toothbrush. Cut off the leg at a distance of 2 cm from the cap.
If mushrooms of various sizes are used, then large ones are cut into 4 parts. If during the processing you see wormy mushrooms, then you need to remove them.

Mushrooms are put in a pan for further boiling. To the mushrooms add a whole peeled onion and fennel seeds. Seeds are better wrapped in cloth or gauze. In order that the gauze with the seeds does not interfere in the cooking process, it can be tied to the handle of the pan. Before there to put the container on the fire, you need to add 3 bay leaves and 1 tablespoon of salt to a 4-liter saucepan.

Mushrooms must be cooked for 30 minutes from the moment of boiling, stirring occasionally. If the mushrooms are small, then 20 minutes is enough for their readiness.
After 30 minutes, the water is drained, and the mushrooms are thrown back onto a colander, giving the opportunity to drain off excess water.
While the mushrooms are flowing down, you can prepare a jar in which the mushrooms will salt. At the bottom of a clean jar we put 2 cloves of garlic, 1 umbrella of dill, 2 cherry and currant leaves, 2 bay leaves, allspice and cloves 3 pieces each.

Mushrooms put in a jar and pour the brine. For the preparation of brine you will need 1 liter of water, 2 tbsp. l salt without slides, 3 pcs. allspice and cloves and dry dill seeds. The contents of the pan must be boiled for 5 minutes, after which the brine becomes saturated. Before you pour it into the bank, you need to filter.
The brine is poured into the jar so that it completely covers the mushrooms. Cover the mushroom lid is not necessary, just close the cloth and secure with a rubber band.

For salting mushrooms put the jar in the fridge and leave it for 7 days.

Important! There is an opinion that if the onion that has been boiled with mushrooms has darkened (turned blue), then these mushrooms are better not to eat, they can be poisonous. In fact, the onion color change causes an enzyme that is found both in edible and in dangerous mushrooms.

After this time, lovers of salted mushrooms can enjoy such a delicacy.

Recipe 2

When mushrooms are fried or pickled, they lose their taste, and only when salted in a cold way do they retain all the taste characteristics. And in the winter, you can cook any kind of food. They can fry, add to salads and cook soups from them.