Salted mushrooms: simple recipes for the winter

Simple recipes for salted mushrooms for the winter will help even an inexperienced hostess to prepare a wonderful cold appetizer that will be a great addition to the festive table. The preparation process is easy, and the result exceeds all expectations.

How easy it is to pickle mushrooms

Mushrooms are great for preparing pickling preparations for the winter: they are very fragrant and juicy, do not require a large amount of spices. Before choosing the easiest way to pickle mushrooms, you need to familiarize yourself with all the possible ones. Salting mushrooms is divided into two large groups:

• dry;
• wet.

The first involves pouring saffron milk caps with dry salt, the second – salting in brine. It is dry salting that is most often used, because these mushrooms independently secrete a large amount of juice, in which they are salted.

Wet salting is used if the released juice turns sour and becomes unpleasant in taste. Then the salted mushrooms are washed, blanched and poured with hand-prepared brine (1,5 tablespoons of salt per 1 liter of water).

Also, salting for the winter is divided into cold and hot. The essence of the first is that the whole process proceeds without preliminary heat treatment; in the second method, mushrooms are subjected to short cooking. It should be noted that scalded or boiled mushrooms do not change their color during salting, while raw ones become greenish-brown.

Therefore, most housewives choose the heat treatment method. On the other hand, the taste of the finished product suffers somewhat from cooking, the raw material loses its aroma.

One of the operations for preparing raw materials for cooking is soaking in cold water. Some housewives skip this stage of preparation, since when soaking, the light bitterness characteristic of saffron milk leaves. Those who prefer preparations for the winter without bitterness soak the mushrooms for 2 hours. In this case, the water should be cold. It is not recommended to increase the soaking time, as the mushrooms may deteriorate.

Before salting, large species are cut into large pieces, small ones are left whole.

Utensils for making salted mushrooms should not be metal, the ideal material for this is wood or glass, enameled pans are also suitable. In no case should you use galvanized containers – products in it quickly oxidize and deteriorate.

Simple recipes for salting mushrooms

So, the process of preparing salted mushrooms is very easy, so such mushroom preparation for the winter will not cause problems for novice housewives. Below are the easiest ways to salt mushrooms for the winter.

Hot salting for the winter

The simplest and fastest salting of mushrooms involves their heat treatment. In this case, the preparation for the winter can be eaten already 1,5 months after preparation.

Ingredients:

• mushrooms – 1 kg;
• salt – 50 g;
• allspice and peas – 1 tsp each;
• Bay leaf.

How to do it:

1. Washed and dried mushrooms are boiled in boiling water for 5 minutes, constantly removing the foam.
2. The water is drained, the mushrooms are laid out in sterilized jars, sprinkled with salt, spices are added. Banks are rolled up and cleaned in a cellar with a temperature not higher than + 5 ⁰C.
3. After 1,5 months, salted mushrooms are ready for use.

You can get salted mushrooms in a common container. To do this, boiled mushrooms are put in a saucepan, covered with a cloth and pressed down with oppression. The fabric is changed periodically (once every few days). The exposure time is the same – 1 months.

Cold salting for the winter

The simplest, but longer in time salting of mushrooms is considered cold.

You need:

• mushrooms – 1 kg;
• table salt – 2 tbsp. l.;
• garlic (optional) – 1-2 cloves.

How to do it:

1. Garlic cloves are peeled, cut into thin slices.
2. Washed and dried mushrooms are placed with hats down in a saucepan or basin, garlic is added and sprinkled with salt.
3. From above, mushrooms are covered with gauze, oppression is established. It is recommended to first put horseradish leaves under the gauze – this will prevent the appearance of mold.
4. The process lasts 1-2 weeks at a temperature of + 10-15 ⁰C. During this time, the fabric is changed periodically.

   

5. When the juice stands out from the salted mushrooms, it is tasted. If everything is fine, then they are distributed among the banks, rolled up and put away in a cellar with an air temperature not higher than + 5 ⁰C. After 1,5 months, the blanks for the winter will be ready.

A simple recipe for salting mushrooms for the winter with seasonings

Despite the fact that salted mushrooms are very tasty and without adding any seasonings, they will help diversify the dish and give it a completely new taste. The ingredients for the simplest recipe for pickling mushrooms with seasonings for the winter are as follows:

• mushrooms – 1 kg;
• salt – 40 g;
• horseradish leaves;
• currant leaf – 20 g;
• dill umbrella – 20 g;
• peppercorns – 5 pcs.;
• garlic – 1-2 cloves.

How to do it:

1. Horseradish and currant leaves, dill and garlic cut into thin slices are placed at the bottom of the pickling container.
2. Mushrooms are placed with caps up, sprinkled with salt.
3. Lay a layer of mushrooms on top and sprinkle with salt again. Seasonings and leaves are added every 2-3 layers.
4. When everything is distributed and laid out, horseradish leaves, currants and spices are laid out on the top layer. All the contents of the container are covered with a wooden circle, oppression is established.
5. When the brine stands out from the salted mushrooms, the oppression is removed. The container is closed with a lid and transferred to a cool room. After 3 weeks, salted mushrooms can be decomposed into clean jars, pour in brine and close with lids.

Terms and conditions of storage

Salted mushrooms for the winter are stored at a temperature of + 1-5 ⁰C. Lowering the optimum temperature contributes to the loss of taste. On the contrary, too high temperatures cause mold and spoilage of the salted product. For storing pickles for the winter, a basement, cellar, the lower shelf of the refrigerator are suitable, in the fall – a balcony. Depending on the method of salting, blanks for the winter are stored for up to 2 years: with hot salting – up to 1 year, with cold – up to 2 years. In any case, subject to the rules of storage, the workpiece will stand until the next quiet hunting season, which begins in late July or early August.

Conclusion

Simple recipes for salted mushrooms for the winter will come in handy for any housewife who prefers quick and easy preparations. Everyone can choose for themselves the most simple and convenient way of salting mushrooms. Salted mushrooms will be a hearty addition to a festive and everyday lunch.