How to pickle serushki at home

Salt serushki can be hot or cold. The technology is common for all types of mushrooms. Serushki harvested for the winter retain their beneficial properties and chemical composition.

Features of salting serushki

Before pickling serushka mushrooms at home, they must be prepared. Collected fruit bodies are scattered and sorted by size. Young specimens will go for cold processing whole, more mature ones are best salted using the hot method. Fruit bodies secrete bitter milky juice, oxidize on the cut, therefore, after sorting, they are processed and immediately immersed in salted water.

The sequence of preparation is as follows:

1. They clean the top of the cap from dry grass, leaves and soil, remove the protective film.
2. The spore-bearing layer can be left, but it is better to remove it, because there may be insects there.
3. Cut off the bottom of the leg, remove the damaged areas.
4. When all the fruit bodies are processed, they are washed and soaked in plenty of water.

Water should be cool, it is changed during the day 2-3 times. The procedure is continued for up to 2 days, by which time the fruiting bodies will lose their fragility, will be elastic, without bitterness in taste. To salt mushrooms in a cold way, the fruiting bodies must be dry. The product is removed from the liquid, laid out on a napkin to evaporate moisture. For a hot method, this measure is unprincipled.

How much to cook serushki before salting

Before salting in a hot way, the serushki are boiled according to the following technology:

1. Soaked serushkas are cut into several parts, small fruiting bodies are left whole.
2. Place the workpiece in an enamel pan.
3. Water is added 2 times more than the volume of serushki.
4. Put on fire, boil for 15 minutes, remove the foam formed during cooking.
5. The water is drained, the fruiting bodies are washed.
6. Pour water into a saucepan, bring to a boil.
7. Salt is added to boiling water at the rate of 0,5 tbsp. l. for 3 liters of water.
8. The fruiting bodies are lowered into boiling water.

The water is drained, the workpiece is ready for further processing.

How to salt serushka mushrooms

Mushrooms are conditionally edible, they were assigned to the last category in terms of nutritional value due to their unexpressed taste and lack of smell. This type can only be salted, you can cook the first course, but there will be no mushroom taste. It is not advisable to fry fruiting bodies. If you pickle serushka mushrooms for the winter, after 2 months you will get a delicious dish that will complement any menu.

You can salt the harvested crop in wooden, enameled or glass containers. The dishes are pre-prepared. A wooden barrel or barrel is poured with hot water for a day so that the wood is saturated with moisture and the container does not leak.

Then treated with boiling water with the addition of baking soda. Banks are sterilized, enameled dishes are cleaned with soda, filled to the top with water, boiled.

A quick recipe for pickling mushrooms serushek

You can salt the fruiting bodies in a quick way. It will take a little time for processing, and the workpiece will be suitable for consumption in 25-30 days.

Over time, the brine may become cloudy and the product becomes sour. So that the fruiting bodies do not lose their elasticity, and an unpleasant aftertaste of iodine does not appear, the workpiece should be salted with ordinary rock salt.

The recipe will require:

• soaked mushrooms – 2,5 kg;
• salt – 150 g;
• cloves – 5 pcs.;
• garlic – 4 lobules;
• dill – 4 umbrellas, can be replaced with seeds;
• horseradish leaves – 2-3 pcs.

It is recommended to salt fruiting bodies according to the following technology:

1. The bottom of the glass jar is covered with a sheet of horseradish.
2. The product layer is tightly laid.
3. Sprinkle with salt, chopped garlic, put cloves and dill on top.
4. The next layer in the same way.
5. Fill the jar to the top.
6. Top up with cold unboiled water.
7. From above they cover with a sheet of horseradish, set oppression, cover with a napkin.

The workpiece is cleaned in a cool dark room for fermentation. You can use mushrooms for long-term storage, but this will require additional processing.

Classical salting of mushrooms serushek in a hot way

Salting mushrooms according to this recipe is longer, but the workpiece is stored until the next mushroom season. Hot salting of serushek provides the following ingredients (for 2 kg of raw materials):

• currant or cherry leaves – 7 pcs.;
• salt – 130 g;
• citric acid – ¼ tsp;
• garlic – 3 tooth;
• dill seeds – 1 tsp;
• allspice or black pepper – 14 peas.

You need to salt the mushrooms according to the following technology:

1. Soaked mushrooms are boiled, spread in a colander to completely glass the liquid.
2. At the bottom of a sterilized glass container, pour a little salt, put a few peppercorns and dill seeds.
3. Serushki are poured with a layer of no more than 5 cm.
4. Layer upon layer of salt and spices are added, including garlic and currant leaves.
5. Fill the workpiece with boiling water.
6. Leave open for a few minutes to completely release the air.

Banks are covered with nylon or metal lids, cleaned in the basement. After 40-45 days the product is ready. After removing the lid, the jar is stored in the refrigerator.

Salting serushek mushrooms in a cold way

You can salt this species in a cold way according to the recipe for any mushrooms. Processing does not require pre-boiling. Before salting the serushki, they are soaked for at least 2-3 days, using a wooden or enameled container.

For the recipe you will need spices:

• Bay leaf;
• umbrellas or dill seeds;
• horseradish leaves or root;
• pepper peas.

You need to salt, following the sequence:

1. Salt is poured into the bottom of the container.
2. They put a layer of fruiting bodies, sprinkle it with plenty of salt, on an enameled pan with a volume of 50 liters or a wooden barrel, about 100 g of salt will be required per layer.
3. Add spices.
4. Fall asleep in layers to the top.
5. Close with gauze, set oppression.

Remove the workpiece in the basement. Over time, mold will form on the surface. Gauze is washed in warm water. Mold is also removed from the oppression with water with the addition of soda (1 tsp per 2 liters of water).

Salting serushek in a hot way with waves

Both species are tubular species with the same nutritional value and bitter milky juice. The waves are light, and the serushkas are dark gray, after processing the fruiting bodies retain their color, the workpiece after mixing will look aesthetically pleasing. Salt can be with or without spices. For 1 kg of mushrooms you will need 40 g of salt.

Recipe for salting mushrooms serushki and volnushki in a hot way:

1. Mushrooms are soaked for 2 days.
2. Boil 20 min.
3. Sterilize jars.
4. Salt is poured into the bottom of the container and each layer is sprinkled with it.
5. They seal well so that there are as few air pockets as possible.
6. On top of the banks put gauze and cargo.

A day later, when the fruiting bodies start up the juice, the jars are closed with lids and cleaned in the basement. After 15 days, the product can be included in the diet.

Terms and conditions of storage

The blanks are stored in a dark room at a temperature not exceeding +5 ⁰C, the best option is a pantry or basement. If you salt the harvested crop in large containers, periodically wash the load, remove the mold. After opening the jar, the product is stored in the refrigerator. If you salt the harvested crop in a cold way, it is stored within 8 months, after thermal processing – 10-12 months.

Conclusion

You can salt the serushki according to any chosen recipe using a cold or hot method. Fruiting bodies are soaked for at least a day, the water is changed several times. If the salting technology is observed, the product is stored for a long time without losing its taste and presentation.