How to salt pickling mushrooms for the winter: in jars, rules and salting recipes

Salting loads is a simple task, the main thing is to follow a step-by-step algorithm of actions. Mushrooms are salted in several ways: cold and hot. These are reliable and efficient methods of product preservation.

How to salt loads for the winter

Podgrudok is a large mushroom, specimens up to 20 centimeters in diameter are often found.

Useful tips to help pickle mushrooms:

1. The stalk should not be thrown away, this part can be useful in the seasoning process.
2. Heat treatment is better not to carry out, it reduces the nutritional value of the product.
3. Prior to preparation, the load should be stored in a cool room.
4. Do not salt overripe and old fruits, they have an unpleasant odor.

The best container option to pickle the loads is an oak barrel.

Processing podgrudok before salting

It is important to sort out the mushrooms before use. To do this, you need to do:

1. Inspect the hat (if there are worms, the fruits are thrown away).
2. Remove old and rotten specimens.
3. Assess the condition of the stem.

It is best to salt podgrudki in an oak barrel

The process of preparing for salting:

1. Clear fruiting bodies of debris (moss and leaves should be removed).
2. Cut out dark areas with a sharp knife. It is also important to remove parts damaged by birds.
3. Remove the stalk (you need to cut the root).
4. Wash the product under cold water. Rinse quickly; mushrooms should not be soaked.
   Important! Neglect of advice will lead to the fact that the finished dish will be tasteless and watery.
5. Clean out the dirt between the plates.
6. Sort small specimens from large fruiting bodies.

Before salting the product, you need to cut large hats into several parts.

How to salt pickups in a cold way

This method is lengthy, but the appetizer is excellent. Salted mushrooms are used for salads and frying. Advantage – long shelf life (up to 9 months).

Components included in the composition:

• mushrooms – 3000 g;
• salt – 250 g;
• dill – 1 bunch;
• Garlic – 5 cloves;
• sweet pea pepper – 6 pieces.

The blank has a long shelf life – 9-10 months

Technology for salting podgruzdkov:

1. Soak fruit bodies in cold water. This will get rid of bitterness. Approximate time from 5 to 15 hours.
2. Place garlic and pepper in a bowl.
3. Make layers of mushrooms, sprinkle each of them with salt and add chopped dill.
   Important! The minimum layer height is 5 centimeters.
4. Put a wooden weight on top.

You can use the product after 1 month.

How to salt pickle mushrooms in a cold way with horseradish and dill

Loaders are sometimes confused with breasts. The main difference is the possibility of cooking without pre-soaking. The cold method is the longest. But the product is crispy and elastic.

Ingredients in the composition:

• podgruzdki – 5000 g;
• allspice – 6 peas;
• salt – 300 g;
• horseradish – 4 sheets;
• bay leaf – 6 pieces;
• dill – 1 bunch.

Salted milk mushrooms, cooked in a cold way, are elastic and crispy

Step-by-step algorithm for salting mushrooms:

1. Soak mushrooms in clean water. Required time – 10-20 hours.
   Important! The fluid must be changed periodically. When the caps become elastic, the product is ready for salting.
2. Put spices on the bottom of the container, and then mushrooms. Each layer should be sprinkled with salt.
3. Put spices on top.
4. Press the workpiece with a load.

Waiting time – 1 month. Pickles can be used to prepare various dishes.

Hot salting of loaders

It is important to clean fruiting bodies from dirt and needles. Then the product must be washed under running water. If there is a yellowed layer, then it must be removed with a toothbrush.

Salting Ingredients:

• mushrooms – 2000 g;
• salt – 60 g;
• water – 1000 ml;
• citric acid – 15 g.

Loads, unlike breasts, do not need to be pre-soaked

Step-by-step recipe for salting podgruzdkov:

1. Boil podgruzdki in salted water. The required time is a quarter of an hour. The process allows you to get rid of bitterness.
   Advice! Do not leave the product in liquid, this will lead to darkening.
2. Add citric acid.
3. Prepare a brine (for 1000 ml of water you need to take 40 g of salt).
4. Transfer the blanks to clean jars, pour them with brine.

The advantage of the method is that you can use the product in a few days.

How to pickle podgruzdki quickly

The recipe allows you to get a crispy and fragrant preparation in a short period of time. Included components:

• podgruzdki – 2000 g;
• water – 1000 ml;
• salt – 60 g;
• bay leaf – 3 pieces;
• black pepper (peas) – 6 pieces.

Mushroom blanks are best stored in a cool place.

The salting technology in a quick way includes a number of steps:

1. Soak mushrooms for 24 hours.
   Important! Fruiting bodies should not float, so they need to be pressed down with a small load. Water should be changed periodically.
2. Cut off part of the legs and clean the hats from dirt (you can use a toothbrush).
3. Cut large specimens into pieces.
4. Put the blanks in a saucepan, pour water and cook for half an hour.
5. Prepare the brine (dissolve the salt and all the spices in the liquid).
6. Pour the mixture into the pan with mushrooms, cook the dish for another 15 minutes.
7. Wash and sterilize jars. Covers can be simply doused with boiling water.
8. Arrange the mushroom preparations in containers (to the very top).
9. Pour the marinade on top and cover with lids.

It is best to store jars in the refrigerator or cellar.

How to salt pickle mushrooms with currant and cherry leaves

Many housewives prefer to salt mushrooms in a hot way. This is a laborious process, but the product can be consumed after a week.

The composition includes a number of components:

• podgruzdki – 5000 g;
• salt – 280 g;
• bay leaf – 5 pieces;
• currant leaves – 10 pieces;
• cherry leaves – 8 pieces;
• oak leaves – 8 pieces;
• dried fennel – 25 g;
• garlic – 5 denticles;
• dry cloves – 10 pieces.

After 1,5 months, the mushrooms are ready to eat.

Step-by-step technology that allows you to pickle loads:

1. Wash the mushrooms under running water. Large hats must be cut into several parts.
2. Prepare brine. For 1000 g of loads, 150 ml of water and 40 g of salt are taken.
3. Bring the prepared liquid to a boil. Add mushroom pieces to it.
4. Put spices in a saucepan and cook all the ingredients for a quarter of an hour.
   Advice! Readiness is determined by the color of the brine, it should become transparent.
5. Arrange the product in jars, pour liquid from the pan on top.

The place where the containers are stored must be cold. After 35-40 days, the workpiece can be eaten.

How to salt loads for the winter in banks

You can pickle mushrooms with oak leaves. The ingredient will give the workpiece a unique and unusual taste.

Included components:

• podgruzdki – 1000 g;
• salt – 30 g;
• oak leaves – 8 pieces;
• citric acid – 2 g.

For loading, the cold salting method is more suitable.

A step-by-step recipe that allows you to pickle pickles in jars:

1. Put the fruits in a pot filled with water. Cooking time – 20 minutes.
   Important! The stage cannot be neglected, it will help get rid of bitterness.
2. Add citric acid, salt and oak leaves. Cook for 10 more minutes.
3. Sterilize jars.
4. Put mushroom blanks in containers, pour brine from the pan on top.
5. Seal with clean lids. Leave the product to cool for 48 hours (requires room temperature).

Store jars in the refrigerator.

How long can you eat salty snacks

The time depends on the cooking method:

1. Hot method – 7 days.
2. Cold method – 30-35 days.

It is important to follow the conditions to avoid food poisoning.

Storage Rules

Rules to follow to pickle mushrooms:

1. It is important to inspect the fruiting bodies laid out in jars. The product on which mold has developed is not suitable for human consumption. Also, such preparations cannot be added to dishes.
2. Before sending pickles for storage, you need to make sure that the fermentation process is completed.
3. Toppings should be consumed within 12 months of preparation.
4. The required temperature for storage is not higher than 6 degrees and not lower than 4. Neglecting the rule will lead to the blanks starting to sour or crumble.
5. It is recommended to use a glass container, metal containers may oxidize.
6. For long-term storage, overly salty brine can be used. In such a liquid, blanks stand longer and retain excellent taste.

Any mushrooms are a product that is important to store in compliance with certain rules.

Conclusion

It is necessary to salt the loads in compliance with the technology. The hot salted product is ready for use in a few days. Cold canning allows you to enjoy a crispy delicacy.