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The recipe for pickling mushrooms for the winter under oppression will allow you to prepare a fragrant and tasty winter preparation. The hot salting method is more often used, these tender mushrooms have an excellent taste and do not need long soaking. Keeping mushrooms under oppression in a warm room starts the fermentation process, fermentation occurs, which improves the taste of the finished product.
How to salt mushrooms under oppression
For cold and hot salting of mushrooms under oppression, you will need an enameled or plastic container, a cap, clean cotton fabric and products:
- fresh mushrooms;
- drinking water;
- salt and garlic.
To taste, you can add during hot salting and other spices – bay leaf, dill umbrellas, peppercorns.
When the product goes through the process of natural fermentation under oppression, it is put into clean sterilized jars and covered with tight plastic lids.
The duration of cooking mushrooms under oppression depends on the method of salting. When cold, mushrooms stand for 30-40 days under load, only after that they can be eaten. The hot cooking method is faster, mushrooms acquire a characteristic pleasant taste and aroma after about a week from the start of salting.
Recipes for salted mushrooms under oppression
In a cold way, it is better to salt mushrooms with bitter milky juice. After soaking, they lose this taste, become pleasantly sweet and fragrant. In the salted-fermented product, lactic acid fermentation occurs during the enzymatic process. This acid is already the main preservative.
The hot salting method is perfect for all types of mushrooms. With raw cold, when the mushrooms are salted and then soaked, they turn out to be very fragrant and tasty. For long-term storage, the finished product is laid out from buckets and pots, in which salting took place, in glass jars. When it is already cold outside, it is better to salt the mushrooms in the room, do not leave them on the balcony, you need them to ferment.
In order for mushrooms to float in brine, you need to add a lot of salt (about 200 g per 1 kg of product), this has a bad effect on taste. Only 50 g of salt per 1 kg of product are added to soaked ones.
Salting mushrooms under oppression in a cold way
The cold cooking method includes two stages – first they soak and then salt the mushrooms in a saucepan under the yoke of 6-7 weeks. Fresh mushrooms collected in the forest are cleaned of debris and washed, large ones are cut into pieces.
Description of the soaking process:
- Prepare raw materials for salting by soaking in clean water. This triggers enzymatic processes, due to which the product decreases in size by about 3-4 times, changes color and smell, and becomes elastic.
- For soaking, mushrooms are put in a bucket, poured with clean water, oppression is placed on top – a plate or a lid and a jar of water. In order for the fermentation to be successful, the air temperature must be at least + 18 … + 20 ° C.
- When soaking, the water is changed at least 1 time per day. The process time depends on the air temperature: if it is hot, fermentation can successfully take place within a day, at +18°C it stretches for 3-4 days.
Soaked mushrooms are washed in a bowl of clean water, and proceed directly to salting. A step-by-step recipe with a photo will help to properly cook mushrooms under oppression. It will need the following products:
- soaked mushrooms – 1 kg;
- rock salt – 50 g;
- garlic – 2-3 cloves.
Salt description:
- Honey mushrooms are squeezed out of moisture and weighed. Salts are added 50 g per 1 kg, if you put less, they turn sour.
- The garlic is peeled and chopped. Salt is poured into a plate.
- Honey mushrooms are placed in a salting container (an enameled pan or a plastic bucket) in layers, sprinkled with salt and garlic. On top, you can put mushroom legs, cut off from large specimens before soaking. Then it will not be a pity if, with a lack of brine, a plaque appears on the surface.
- Top with a clean cotton cloth larger than the diameter of the pot or bucket. They put a cuff, and put a load. Leave on the balcony for 30-40 days.
- When the mushrooms are salted, the cap is removed by gently lifting the fabric by the edges. If a little white bloom appears on the canvas or bucket, it should not get on honey mushrooms.
Then the finished product is laid out in sterilized jars, tightly packed. Without brine, mold grows quickly, so there should be no free space between mushrooms.
From above, a densely filled jar is covered with a cotton cloth soaked in vodka, and a cap is made from two pine chips folded crosswise. The length of the chips for a 3-liter jar should be 90 mm, for a liter jar – 84 mm, for a half-liter jar – 74 mm. The wood chips and lid are also soaked in vodka to sterilize, this will keep mold from growing, provided that the jars are tightly closed and the brine will not evaporate.
Honey mushrooms for the winter under the yoke in a hot way
The hot salting method involves pre-cooking, and then keeping under pressure.
Step-by-step description of the process:
- Washed mushrooms are put in a saucepan, and poured with boiling water so that it covers them.
- Boil for 20 minutes in clean water, without salt.
- Leave them to cool, then wash. All mushrooms are strongly boiled down, decreasing in size by about 3 times.
- The washed product is squeezed and weighed.
- The amount of salt is determined after weighing at the rate of 50 g per 1 kg of boiled mushrooms.
- Peeled garlic is added to taste, mixed with salt and mushrooms or shifted in layers, a cotton rag, bung and oppression are placed on top.
There are such mushrooms cooked under oppression, you can already the next day, but it is better to wait until the fermentation process has passed, a pleasant sour taste will appear. After a week, the product is ready, you can remove it for long-term storage.
Terms and conditions of storage
Good housewives know how to keep a started jar of pickled mushrooms in the refrigerator so that they do not become moldy. You need cotton fabric twice the size of the jar. The fabric is moistened in vodka and the container is covered from above.
Before putting mushrooms out of the jar on a plate, the fabric is removed and then returned to its place. Vodka does not affect the taste. You don’t need to put pressure on top, just cover the jar with a plastic tight lid and put it in the refrigerator.
It is better to store such preservation in a cool dark place, closer to the floor, and not on the mezzanine, where the air is hot. It is desirable that the temperature in the place of storage is not higher than +25°C and not lower than zero. It is advisable to check the condition of salted mushrooms at least once a week. They can be stored in the room for no more than six months. Stored in a refrigerator or cellar at +5°C, the shelf life is increased to 1 year.
Conclusion
The recipe for pickling mushrooms for the winter under oppression will help keep them for a year until the next season. Salting mushrooms is a laborious process. But all efforts are justified by the amazing taste and aroma of mushrooms salted under oppression, and the video recipe will help you do everything right.
