How many days to salt mushrooms under pressure: recipes for salted mushrooms

Any experienced mushroom picker will agree that the taste of salted mushrooms is so good that even the famous milk mushrooms lose to him in this regard. Moreover, salting mushrooms is not such a complicated procedure. But mushrooms under oppression with only one of their kind activate intense salivation in those who have ever tried such a preparation.

Features of salting mushrooms under oppression

There are many different ways to pickle mushrooms. True, in fact, they all come down to two main ones: cold and hot. Cold salting is carried out without preliminary heat treatment, that is, raw mushrooms are used. In the case of redheads, we went even further. Only these mushrooms are allowed to be salted not only raw, but even without soaking or washing them in water. Such an ambassador is called dry. You can’t do without oppression at all, it is he who helps the mushrooms to allocate the necessary amount of juice.

True, the method is suitable only for very young mushrooms, with a cap diameter of no more than 5-7 cm, which, moreover, must be freshly picked. Therefore, it is not recommended to subject purchased mushrooms to dry salting, because you can never know exactly when they were cut. In addition, mushrooms for dry salting should be collected exclusively in environmentally friendly places, away from any roads, this is especially important.

When using ordinary cold salting, mushrooms are first thoroughly washed in water.

It is believed that when using both of these methods of cold pickling, mushrooms change their color, becoming dark.

Although this fact does not in any way affect the taste of ready-made mushrooms, many people do not like the look of dark saffron milk mushrooms purely from an aesthetic point of view. And they believe that the only way to avoid the browning of mushrooms is to use hot salting.

This is not entirely true, although hot salting is indeed able to preserve the attractive light shade of salted saffron milk caps. Oddly enough, but according to some reports, mushrooms darken precisely because of contact with cold water. Therefore, with careful use of the dry salting method, mushrooms are quite capable of remaining very attractive in appearance. Moreover, the mushrooms will turn out incredibly crispy and retain the unique spirit of the forest and coniferous litter.

Among the mushrooms themselves, two subspecies are distinguished, slightly different from each other in appearance. Mushrooms collected in a pine forest are characterized by a special density, a thicker stem, with cap fields closed down. These saffron milk caps are ideal for any type of salting under oppression and will remain beautiful and strong, even if not the smallest sizes are used.

The mushrooms growing in spruce forests are distinguished by a finer structure, and for salting under oppression, it is their size that is important. After all, large mushrooms will need to be cut into several parts. And, most likely, the hat will not withstand such tests and will crumble. This fact will not affect the taste in any way, but the appearance of the workpiece will not be so presentable.

How to salt mushrooms under oppression

Regardless of the choice of salting method, mushrooms must in any case be sorted out, rejecting broken or wormy ones. You also need to free them from the remnants of needles and adhering foliage and other forest debris. True, usually mushrooms do not cause much trouble for mushroom pickers in their cleaning. A certain amount of plant debris can accumulate only in the central depressions of the cap. They are also rarely wormy, so this procedure can be dealt with fairly quickly.

Regardless of the chosen method of salting mushrooms, it is imperative to keep them under pressure during salting, especially in the early stages of the process. Since it is oppression that allows you to maintain the required level of liquid in a container with salted mushrooms. And the quality of salted mushrooms in turn depends on this.

cold way

This salting method is very popular for all tubular mushrooms, since it allows you to save all the useful substances and does not require any heat treatment.

In addition, it is somewhat convenient and familiar to most mushroom pickers. After all, mushrooms brought from the forest are simply dipped in salted water. And in this state, all forest debris is very quickly separated. In addition, uninvited guests in the form of worms also do not like salt water and will leave their habitats very quickly, making the mushrooms clean.

Then the mushrooms are laid out on a horizontal surface covered with a towel to allow them to dry slightly.

During this time, a container for salting is prepared: a pot, a bucket or a jar. It is not very convenient to salt mushrooms in jars precisely because it is difficult to find a press that is suitable in size. Usually, the salting process is carried out in large containers, and upon completion, salted mushrooms are transferred to glass jars for storage.

Mushrooms are so fragrant and tasty mushrooms that you should not use a lot of spices for salting. Moreover, many people prefer to use only salt from spices. Although traditional herbs, such as dill, horseradish, currant leaves and oak, can still play a positive role in preserving camelinas from possible spoilage.

Washed mushrooms are laid out in layers in a container, sprinkling each layer with coarse salt (it is possible with the addition of dill seeds), not reaching a few centimeters to the edges. A clean piece of fabric is placed on top, and oppression is applied to it. You can put any flat dish on top of the fabric to increase the area of ​​​​pressure on pickled mushrooms.

Containers with water are most often used as oppression, but you can also pick up a heavy flat stone. After all, the use of a flat oppression will allow you to cover the container with mushrooms with a lid, which will prevent foreign objects and insects from getting into it during the salting process.

Mushrooms are placed in a cool place with a temperature of no more than + 10 ° C and kept in such conditions for two weeks. They must be monitored and regularly (every 2-3 days) remove oppression and fabric, wash them in hot water, or even replace the fabric with a new one. This is done to prevent souring and mold.

After a few days, the mushrooms will release juice and settle significantly. If at some point another portion of mushrooms is brought from the forest, then they can be added to those already salted without fear. Of course, after pre-cleaning and washing.

hot way

The hot method is chosen by many housewives, despite the fact that it takes more time to manufacture. But mushrooms are guaranteed not to change their color, and many believe that additional heat treatment will never be superfluous.

There are several types of hot salted mushrooms, and for all in any case it is better to use oppression.

Most often, mushrooms after cleaning are simply boiled in salted water for a quarter of an hour, after which they are laid for salting in the same way as described in the cold method.

You can not cook, but simply pour the prepared mushrooms with boiling water, and then drain the water and salt the mushrooms in the same way.

And sometimes peeled mushrooms are placed in boiling water, where the amount of salt and other spices necessary for salting has already been added. They are boiled in this brine for about 10 minutes. Then they are tightly laid out in jars and poured with hot brine. Oppression in this case is not necessary to use, but for better soaking of mushrooms with brine, it is still necessary.

Salted mushrooms should be pressed for at least 2-3 weeks, after which they can be transferred to jars, making sure that they are completely covered with brine.

In a dry way

The dry method of salting mushrooms is unusually simple. Mushrooms are simply cleaned of debris with a brush without the use of water. Then they are placed in a prepared container, sprinkled with salt and desired spices.

Then a cloth, plate or wooden circle is laid on top and a decent weight is placed. Salt should be enough, not less than 30 g per 1 kg of mushrooms. After a couple of hours, so much mushroom juice should stand out in the container that the mushrooms will be completely immersed in it.

Salting of mushrooms takes place in a cool room with a temperature of no more than + 15 ° C.

Recipes for mushrooms under oppression with step by step photos

To pickle mushrooms under oppression, you can use any of the recipes below.

The classic recipe for mushrooms under the yoke

Required:

• 2 kg of rice;
• 3 Art. l salts;
• 3-4 umbrellas of dill;
• cherry leaves, currants, juniper twigs – optional.

Manufacture:

1. Mushrooms are cleaned of debris brought from the forest, stuck to the hats, and the legs soiled in the ground are cut off.

   

2. At the bottom of an enameled pan, lay out a couple of dill umbrellas and a layer of mushrooms with legs up, sprinkle with salt.

   

3. The procedure is repeated until the mushrooms run out.

   

4. Dill leaves and other spices are also placed on top if desired.

   

5. Cover with a cloth, put oppression and send to a cool place.

Spicy mushrooms under the yoke

You need:

• 3 kg of rice;
• 3 Art. l salts;
• a pinch of citric acid;
• 3 dill umbrella;
• bunch of parsley;
• 5 peas of allspice and black pepper;
• 3 bud of carnation;
• 2 bay leaf.

Preparation:

1. Mushrooms are placed in a container with salted water and thoroughly washed from all contaminants.

   

2. The salt solution is drained, put the mushrooms in a saucepan, add fresh water and cook, removing the foam, for about 10-15 minutes.

   

3. Throw in a colander, leave to drain.

   

4. Place in a suitable container, sprinkling with spices and salt.

   

5. Spices and herbs are also laid out on top.

   

6. They cover with a cloth, put oppression and take it out to a cold place.

Mushrooms under oppression with horseradish leaves

You need:

• 1 kg of rice;
• 2 tbsp. l. salts (incomplete);
• 4 garlic cloves;
• 2 dill inflorescences;
• horseradish leaves, cherries, currants;
• 15 peas of black pepper.

Preparation:

1. Ryzhik washed in water.

   

2. Lay them in a suitable container, gradually adding all the available spices.

   

3. Top with the remaining leaves.

   

4. They cover with a cloth, a bowl, put oppression.

   

5. Keep overnight at room temperature, then move to cool conditions.

How many mushrooms are salted under oppression

How much to keep salted mushrooms under oppression depends on which method of salting was chosen.

When using the hot method, the mushrooms can be tasted in just a few days. But it is advisable to keep them under oppression for about 2-3 weeks.

If it was decided to salt the mushrooms under pressure using the dry method, then you can try them in about a week, although some do not wait for the due date. They will be able to completely salt out only after 1,5 months.

Finally, if salted mushrooms under pressure are obtained as a result of cold fermentation, then it is necessary to keep them in this state for at least 1-2 months. And after oppression, it is better not to remove it, but leave it for the entire time the mushrooms are stored.

Terms and conditions of storage

Mushrooms mushrooms, salted under oppression, can only be stored in a cold room at a temperature not exceeding + 10 ° C. And it is even better that their storage temperature remains within the range from + 3 ° С to + 7 ° С. In this case, the likelihood of souring salted mushrooms will be minimized. Salted mushrooms can be stored under such conditions for a year.

Conclusion

Mashed mushrooms, prepared by any of the methods described above, will make it possible to enjoy a fragrant and very tasty snack at any time. They will easily fit into the everyday menu and will become a real highlight of the festive feast.