Salted mushrooms for the winter: recipes and salting rules

Moss mushrooms are far from the most popular fruiting bodies among lovers of quiet hunting, but in canned form they have a truly amazing taste. To treat your family to a crunchy fragrant snack in the winter season, it is worth collecting and preparing several tubs of these mushrooms. It is customary to salt moss mushrooms in various ways – from traditional to modern. Variants of mixed pickles are very tasty when boletus or boletus are added to the Polish mushroom.

Flywheels got their name from their favorite habitat – in the moss

Is it possible to salt mushrooms

These mushrooms make excellent pickles, suitable for both everyday and festive tables. Salted mushrooms are served on the table as an appetizer or with a side dish. Can be used for cooking mushroom pickles, baking pies and pizzas, making salads. Salting mossiness mushrooms has its own characteristics and secrets:

• only hats should be used, it is better to use the legs for cooking caviar or soups;
• you need to choose young, not overgrown and not wormy specimens;
• you can salt in oak barrels, enameled, ceramic or glass containers, it is also acceptable to use stainless steel dishes;
• when collecting or buying mushrooms, care must be taken so that false poisonous species do not get into the dish.

Not only Polish mushrooms can get into the basket after a quiet hunt

How to pickle mushrooms for the winter in jars

The most simple and affordable in modern conditions is salting mushrooms in jars. To do this, glass containers must be sterilized: in the oven, steamed, in a pot of water. Metal lids should be boiled in water for at least 10 minutes or placed in the oven along with the jars, after removing the rubber bands.

The crop should be sorted out, cleaned of forest debris. Cut off damaged areas and roots. Remove the legs, cut the caps in half or quarters if necessary.

Then the mushrooms should be boiled in boiling water at the rate of 2,5 liters per 2,5 kg of hats for 25-30 minutes, removing the foam with a slotted spoon. Drain in a sieve to remove excess liquid. Then you can start salting mossiness mushrooms in jars.

Classic recipe for salted mushrooms

There is a traditional recipe for salted mushrooms, according to which our great-grandmothers made preparations.

Ingredients:

• hats – 3,9 kg;
• salt – 180 g;
• leaves of horseradish, currant and cherry – 5-8 pcs. depending on the size;
• horseradish root – 20 g;
• dill with umbrellas – 9 pcs.

Method of preparation:

1. Pour boiling water over the tub, dry.
2. Lay green leaves on the bottom, finely chopped root, 1/6 of the mushrooms on them, pour 30 g of salt.
3. Continue layering the ingredients, ending with greenery.
4. Cover with clean gauze, press with a flat plate or a lid with oppression – a jar or bottle of water, clean river pebble.
5. Within one and a half months, the tub should be in a cool, ventilated area. After this period, salted moss mushrooms are ready.

Ready mushrooms can be consumed directly from the tub, or transferred to jars, filled with brine

How to salt mushrooms in a hot way

Hot-salted mushrooms are ready in 2 weeks.

Have to take:

• Polish mushrooms – 2,5 kg;
• salt – 60 g;
• bay leaf – 3-6 pcs .;
• peppercorns – 6 grains;
• green leaf of currant, horseradish, raspberry, dill with umbrellas – what is available.

Preparation:

1. Put spices and herbs on the bottom of the jars.
2. Boil mushrooms in 0,5 liters of water with salt.
3. In a boiling state, arrange in jars, adding brine to the neck.
4. Seal hermetically.

The process of salting mossiness mushrooms and boletus mushrooms in a hot way is presented in the video.

How can you salt mossiness mushrooms in a cold way

For salting mossiness mushrooms at home, the cold method is also quite suitable.

Ingredients:

• mushrooms – 3,2 kg;
• salt – 200 g;
• horseradish leaves, raspberries, dill umbrellas – 5-8 pcs.

How to salt:

1. Put greens, part of the salt on the bottom of the jars.
2. Spread the hats in layers, falling asleep with salt and shifting with leaves.
3. Close the top with clean gauze and leave in a cool place for a month and a half.

Ready-made pickles can be sterilized and hermetically sealed or moved to the refrigerator.

Moss mushrooms should be boiled in water until they settle to the bottom.

How to salt fly mushrooms with boletus mushrooms

A recipe for salted mossiness mushrooms with boletus boletus for the winter is presented. You need to take:

• flywheels – 1,6 kg;
• boletus – 1,5 kg;
• salt – 150 of

Preparation:

1. Place the mushrooms still warm after boiling in the jars, sprinkling the layers with salt.
2. Tamp so that the juice appears, cork with sterile lids.
3. Put in a cool place for 35-45 days, after which you can try.

Salted mushroom mixture is amazing in taste and appetizing in appearance

How to salt mushrooms for the winter with leaves of horseradish, cherries and currants

With the addition of spicy and astringent greens, pickles are spicy and spicy, with a special aroma. Required products:

• mushrooms – 3,5 kg;
• water – 3,5 l;
• salt – 200 g;
• carnation – 10 inflorescences;
• a mixture of peppercorns – 11-15 pcs.;
• oak, cherry, currant, horseradish leaves – 2-5 pcs. depending on the size;
• dill stalks with seeds – 4 pcs.;
• laurel leaf – 4 pcs.

Cooking steps:

1. Pour 60 g of salt, spices and mushrooms into boiling water, cook until the caps settle to the bottom, put on a sieve and rinse.
2. Place a layer of green leaves on the bottom of the dish, then a layer of mushrooms, sprinkle with salt.
3. Spread layers, ending with greens.
4. Cover with clean gauze, set a saucer or plate with oppression.
5. Keep in a cool place. After 15 days, you can transfer to banks and roll up.

In order for canned food to be stored longer, the brine must be boiled and filled with mushrooms placed in jars.

How to pickle fly mushrooms in a bucket

Moss mushrooms are salted in enameled buckets. Ingredients:

• mushrooms – 3,3 kg;
• salt – 220 g;
• leaves of horseradish, oak, black currant – 5-9 pieces each;
• horseradish root – 50 g;
• chili pepper – 2-3 pods;
• cloves, dill umbrellas – 10-15 pcs.

How to cook:

1. Put greens on the bottom of the container, a little spices to taste.
2. Spread the cooled mushrooms in layers, sprinkling with salt and shifting the leaves every 0,6-0,8 kg.
3. Finish laying with sheets, cover with gauze, put oppression on a flat plate or lid so that the juice appears.

For mushrooms to be salted, a period of 35 to 60 days is required. After that, a surprisingly tasty product can be eaten.

Chili peppers can be added whole or cut into circles

Recipe for salting blanched mushrooms

You can salt fly mushrooms for the winter with preliminary blanching. The result is a product with a special taste.

Ingredients:

• mushrooms – 2,8 kg;
• salt – 170 g;
• spicy leaves (horseradish, celery, currant, oak, cherry, raspberry, which is available) – 5-6 pcs.;
• horseradish or parsley root – 30 g;
• dill umbrellas – 5 pcs.;
• pepper mixture – 2 g.

How to cook:

1. Dip mushrooms in a blanching net for 6-9 minutes in boiling water.
2. Cool quickly in ice water.
3. Put herbs and spices in containers.
4. Lay mushrooms in layers, falling asleep with salt and alternating with herbs.
5. Close with gauze, press down to release the juice.

After 10-15 days, wonderful salted mushrooms will be ready.

Small specimens can not be cut

Storage Rules

Salted mushrooms in open containers must be stored in dry, ventilated rooms at a temperature of no more than 6-8 degrees, away from heaters and sunlight. Suitable basement, refrigerator or heated veranda. If the mushrooms are hermetically sealed, it is permissible to leave them at a temperature of 18-25 degrees. Shelf life – 6 months.

Conclusion

You can salt mushrooms in various ways – both in jars and in any suitable container. They ripen for quite a long time, from one and a half to two months with a cold salting method. They can be served on the table as an independent dish, with boiled or fried potatoes, with side dishes of cereals. Subject to the recipe and storage conditions, preservation survives remarkably until the next mushroom season.