How to salt umbrellas: rules and terms of storage

Mushroom umbrella belongs to the genus Champignon. It is low in calories and low in carbohydrates. Salted umbrellas have an amazing taste.

Is it possible to salt mushrooms umbrellas

Due to the taste qualities, umbrellas are widely used in cooking. They are marinated, frozen, fried, dried and salted.

Fruiting bodies are combined with potatoes, garlic, butter and even sour cream. They are a dietary product. They can be salted even by vegetarians and diabetics. Umbrellas contain enough useful vitamins and minerals, which are so lacking in the body in the autumn-spring period.

They are rich in dietary fiber, peptides, fats and carbohydrates. They cleanse blood vessels, lower cholesterol levels and have an antibacterial effect.

How to prepare umbrella mushrooms for pickling

Before salting, clean the umbrellas from twigs, leaves and rinse with running water. Sort through the collected fruits, leaving only the whole ones. Discard soft and wormy. Use only firm fruits.

Separate the leg and hat. The leg consists of hard fibers and is not suitable for salting. Removing it is simple – you need to unscrew it from the hat. The legs are not thrown away, they are dried, ground and added as a seasoning to soups or main dishes.

Scrub the top with your hands a little. Scrap the shaggy hats a little with a knife and rinse again with running water.

How to salt umbrellas for the winter

There are two ways to pickle umbrella mushrooms at home for the winter. The dry method is more convenient and less time consuming. The hot method is suitable for any lamellar fruit bodies. Salting is a laborious and painstaking process.

Recipes for salting umbrellas

The dry pickling method is only suitable for fruits that do not need to be soaked. Do not wash, but clean with a sponge.

Dry Salt Ingredients:

• 1 kg of umbrellas;
• 30 g salt.

Gradual salting:

1. Put the caps in a saucepan with an enamel coating. Lay plates up.
2. Sprinkle with salt. Continue layer-by-layer folding into the pan, sprinkling with salt. To improve the taste, dill seeds are added.
3. Cover with gauze. Place a flat dish on top. Put on the press. As it is used a jar of water, a clean stone, a can.
4. Leave to salt for 4 days. If the liquid has risen to the top, completely covering the salted fruits, refrigerate.

For salting for the winter, pour the prepared solution. Boil water, add salt to taste. Arrange salted mushrooms in sterilized jars, pour in brine and close. Put away in the pantry after cooling.

For a hot method of pickling mushrooms, an umbrella will need the following ingredients:

• 33 g salt;
• 1 kg of umbrellas;
• 1 sprig of dill;
• 1 garlic clove;
• 3 pcs. peppercorns;
• 2 laurel leaves;
• a pinch of allspice;
• 2 tbsp. l. calcined vegetable oil per 0,5 jar.

Preparing Salted Mushroom Umbrella:

1. Leave small hats, cut large ones into pieces.
2. Boil water, salt, put fruits in it. Cook until they sink to the bottom. Get a colander.
3. After cooling, place in sterilized jars, add the remaining spices and pour over the liquid in which they were cooked.

For the second method of cooking in a hot way, you will need:

• 75 g salt;
• 1 kg of fruit;
• 6 glasses of water;
• 5 g citric acid;
• 10 grams of sugar;
• 1 tsp allspice;
• 1 pinch of cloves and the same amount of cinnamon;
• 2,5 tbsp. l. 6% vinegar.

Cooking process:

1. Pour 1 liter of water into a saucepan. Lay half of the prepared salt and 2 g of lemon. After boiling, boil the fruits until they sink to the bottom.
2. Get them, let them drain and put them in banks.
3. Use the remaining spices, salt and sugar to prepare the marinade. Add vinegar after the water boils.
4. Pour in brine, seal.

Terms and conditions of storage of salted umbrella mushrooms

Salting is the most reliable way to preserve the fruits. In order for the mushrooms to stand all winter and not lose their taste, they must be stored properly.

General rules:

• away from the world;
• keep in a room with low humidity;
• store at a temperature of 0 to 6 ° C (at low – they will freeze, at high – they will turn sour).

The shelf life of canned salted fruits is 6-8 months, if under pressure – up to 1 year.

Conclusion

Salted umbrellas are a delicacy snack. For salting, it is better to choose a young mushroom. Such umbrellas are considered an excellent delicacy for a festive feast. There are many ways of salting, but the most useful is the dry version. In such a product, more vitamins are stored.