How to salt mushrooms in a cold way at home

All lovers of “silent hunting” are well aware of mushrooms with a characteristic orange-red color – these are mushrooms. Their beneficial properties have been known for a long time. Delicious and nutritious, they are considered the basis of many dishes, but the recipe for salted saffron milk caps has become the most popular. There are quite a few variations of such salting, but any dish of mushrooms retains their beneficial properties, and spices and spices add spice and piquancy.

You should find out how to properly salt mushrooms in a cold way, on the basis of which recipes you can cook the most delicious snacks. Knowing all the subtleties of salting will help prepare blanks that can be classified as real delicacies.

Preparing mushrooms for salting in a cold way

Before salting mushrooms in a cold way, they must be carefully prepared. Immediately after collection, they are sorted out, damaged, wormy, and sorted.

Cleaning should be carried out as soon as possible so that the mushrooms do not deteriorate and become unusable. It makes sense to start it back in the forest, removing dirt, cutting out defective places and the rough part of the leg.

If it is decided to salt mushrooms in a cold way, then they need special treatment:

1. Remove leaves and dirt.
2. Rinse thoroughly using a sponge and toothbrush.
3. Drain the dirty water and rinse again with clean water.
4. Pour cold water into a glass container, add a few tablespoons of salt and dip the washed mushrooms into it.
5. Leave them in this solution for several hours.
6. Drain the water.
7. Rinse under running water.
8. Wait for excess liquid to drain.

In what dishes to salt mushrooms in a cold way

For the preparation of salted saffron milk caps in a cold way, appropriate utensils are needed. Suitable wooden tubs, glass or enameled containers without scratches, damage and chips. Cans, bottles, pots or buckets with lids can act as this.

It is possible to salt mushrooms in a cold way in a glass jar only after it has been thoroughly washed and sterilized. Enamelware must undergo a similar treatment.

A wooden tub or barrel has long been considered the best container for salted mushrooms. The preferred material for their manufacture is oak or cedar. Today you can find such a container, but before you start salting in it, you need to prepare. This applies to both new tubs and already used ones:

1. New barrels are soaked for two weeks in water to remove tannins that can cause browning of fruiting bodies and brine.
2. The container is washed thoroughly.
3. Steamed with boiling water and a solution of caustic soda (50 g per bucket of water).
4. They fumigate a damp tub with sulfur to destroy harmful organisms.

Experts do not recommend salting mushrooms in a cold way in clay pots, because under the influence of salt it becomes unusable. It is quite possible that there is lead in the glaze of such dishes, which gets into the brine and poisons it.

How to pickle mushrooms for the winter in a cold way

The advantages of cold salting technology is that the product undergoes minimal processing, the entire vitamin composition and its benefits are preserved.

The process of cold pickling mushrooms mushrooms is as follows:

1. For cooked, sorted and soaked mushrooms, the legs are shortened at a distance of about 1 cm from the cap.
2. Sprinkle a layer of salt on the bottom of the container.
3. Lay mushrooms in layers (about 10 cm), down with hats.
4. Sprinkle them with spices – garlic, pepper, bay leaf.
5. Dill, blackcurrant, horseradish, cherry leaves are laid on top.
6. A wooden circle wrapped in gauze is placed on the leaves.
7. They crush him with oppression.

Salt consumption is 40 – 60 g per kilogram of mushrooms. Mushrooms can be added to a large container as they are harvested.

The salty product is ready for use in a month.

Recipes for salted saffron milk in a cold way

With this method, salted mushrooms retain their color, taste, shape, aroma. Specialists offer recipes that do not involve the use of spices in order to get a pure mushroom flavor.

The method is very suitable for young fruiting bodies of small size.

There are a lot of recipes for making salted mushrooms in a cold way:

• without spices;
• express way;
• traditional or classic;
• with onion;
• with horseradish and garlic;
• with mustard.

With strict adherence to recipes and storage rules, salted mushrooms turn out to be tasty, fragrant, do not turn sour, do not deteriorate.

A simple ambassador of mushrooms in a cold way without spices

For those who love the aroma of the gifts of the forest without the taste of spices, a simple and popular recipe for pickling mushrooms in a cold way is suitable, which includes only two ingredients:

• coarse salt – 300 g;
• mushrooms – 1 bucket.

For preparation it is necessary:

1. Clean and wash mushrooms.
2. Separate the caps from the legs.
3. Lay in layers in an enameled bucket.
4. Cover the layers with salt, falling on each mushroom.
5. Place a flat plate or wooden circle on top.
6. Install cargo.
7. Cover the bucket on top with gauze.
8. Transfer the container to a cool place for two weeks.
9. Place salted mushrooms tightly in glass jars.
10. Keep refrigerated.

Recipe for quick preparation of salted mushrooms in a cold way

Mushrooms picked at the end of the season are best suited for winter. If they are received in July, for them you can use the recipe for salting mushrooms in a cold way of very quick preparation:

1. Mushrooms are cleaned and washed.
2. Put them in a saucepan.
3. Add spices and herbs that you like.
4. They salt heavily.
5. Stir the contents of the bowl.
6. Salt again on top.
7. Cover with a plate on top.
8. After 2 hours, salted mushrooms are washed in running water.

The appetizer can be eaten seasoned with oil, onions.

Delicious salting of mushrooms in a cold way with garlic and herbs

Home-made salting of mushrooms in a cold way will turn out spicy if you use the following ingredients:

• fresh mushrooms – 3 kg;
• garlic cloves – 9 pcs.;
• bay leaf – 24 pcs .;
• peppercorns – 25 pcs.;
• currant leaves – 15 pcs.;
• coarse salt – 150 g.

Most of all nutrients and vitamins in copies of the small size. These are the ones worth picking up:

1. Prepare mushrooms by peeling and rinsing in running water.
2. Prepare a container.
3. Put the bottom of the container with bay and currant leaves.
4. Add peppercorns.
5. Sprinkle a layer of salt.
6. Lay a row of mushrooms on it, placing the hats down.
7. Salt again and sprinkle with spices.
8. Fill the entire container with layers of fruiting bodies and spices.
9. Cover the top layer with currant and bay leaves.
10. To salt the mushrooms, install a circle of wood and a weight on it.
11. Transfer the container to a dark, cool place for 15-20 days.
12. Arrange the finished product in sterile jars and close with sterile lids.

Recipe for salted saffron milk caps in a cold way for the winter with onions

Among the many options for preparing salted mushrooms, there is a recipe with onions. For him you will need:

• fresh mushrooms – 2 kg;
• onions – 0,3 kg;
• allspice (peas) – 10 pcs.;
• rock salt, coarse – 100 g.

Method of preparation:

1. Carry out dry cleaning of fruiting bodies, using only a brush and a damp cloth.
2. Chop the onion, cutting it into thin rings.
3. Mushrooms are stacked in containers with caps up, evenly sprinkled with onion, pepper, salt.
4. Cover with a clean cloth.
5. Install a wooden circle and a load on it.
6. A month later, salted mushrooms are ready, they can be eaten.

Spicy salting of mushrooms in a cold way for the winter

Those who love spicy dishes may like spicy salting of mushrooms in a cold way in jars, tubs, buckets or other suitable containers.

The recipe includes the following ingredients:

• fresh mushrooms – 2 kg;
• bitter ground black pepper – 8 g;
• allspice – 7 pc.;
• bay leaf – 6 pcs.;
• coarse salt – 90 g;
• black currant leaves – 40 g.

Procedure:

1. Clean mushrooms from debris.
2. Arrange them in a single layer on a sieve.
3. Scalded twice with boiling water.
4. Dip in ice water.
5. Let dry.
6. Currant and bay leaves, pepper are placed at the bottom of the container.
7. Mix ground pepper with salt.
8. The mushrooms are laid in layers and sprinkled with a salty mixture.
9. Cover with a clean cloth.
10. Install a circle and a load on it.
11. Salted mushrooms are ready in a month.
12. Store the product at a temperature of 5 ⁰С.

If it is not possible to constantly maintain the temperature, you can increase the amount of salt used by a quarter, which will allow them to be stored much longer at a higher temperature.

Spicy salted mushrooms in a tub turn out wonderfully. To do this, perform the following steps:

1. A tub is prepared by placing juniper branches on the bottom.
2. Pour boiling water over them and cover the container with a blanket.
3. Hot stones are thrown into the tub to form steam and disinfect the container.
4. Produce dry cleaning of mushrooms.
5. Mushrooms are placed in a tub in layers, interspersed with horseradish leaves, dill, oak and cherry leaves, and garlic.
6. A bag of gauze with salt is placed on top so that it spreads over the entire surface.
7. A wooden circle and oppression are placed on the salt.
8. When the load begins to descend, part of the secreted mushroom juice is scooped out.

The mushrooms are ready in two months. During this time, they not only become salty, but also slightly fermented, acquiring a unique rich taste.

How many days are mushrooms salted in a cold way

There are several opinions about how long the salting process lasts. Some believe that a week is enough for cold salting, others – at least a month.

It all depends on when the product will be used in food. Within a couple of days after salting, you can begin to taste the delicacy. They lose their bitterness, but at the same time remain elastic and crispy. If you plan to eat the cooked delicacy soon, you need to use less salt, long-term storage requires more salt.

Terms and conditions of storage

You can save salted mushrooms only if the temperature regime is observed. The room must be ventilated, the temperature in it must be maintained at a level not lower than 0 ⁰С so that the products do not freeze and lose their quality. At temperatures above 5 ⁰С, cold-salted mushrooms can turn sour. It is necessary to ensure that the mushrooms are completely covered with brine. If it is deficient, it must be replenished with salted boiled water.

If mold appears on the oppression, mug or gauze, they must be washed in hot salty water, and the walls of the container should be gently wiped with a cloth.

With the express method, salt is used a little, storage is carried out in the refrigerator, otherwise the product will quickly turn sour.

For long-term storage, the use of 40 g of salt per 1 kg of fruiting bodies is considered optimal.

Conclusion

The recipe for salted mushrooms in a cold way is known and successfully used by our compatriots from ancient times, when they were served at the royal table and exported to Europe. Since then, new materials for containers for salted mushrooms have appeared, recipes have been supplemented, made more diverse in composition. The taste of delicacy remained invariably unique. To get fragrant crispy red hats, you can use the usual or quick cold method of salting mushrooms (video).