Mushrooms of hot salting in cans and barrels
Content
Hot salting recipe
This recipe for salting hot mushrooms allows you to save the nutritional and valuable properties of mushrooms. Fresh mushrooms are not subject to long-term storage due to the large percentage of water that they contain. A few days after harvesting, the mushrooms fade, lose their freshness and juiciness and become unfit for consumption.
Therefore, mushrooms should be used only for several hours after collection for consumption after suitable heat treatment or their processing into resistant foods, i.e., canned. The proposed recipe for pickling hot mushrooms is a traditional old method of preserving mushrooms. The simplest method of harvesting is based on the preserving effect of table salt at a certain concentration. It is only a pity that under the influence of salt the nutritional value of mushrooms decreases and, to a greater extent than with other methods of harvesting, their taste deteriorates.
Hot pickle mushrooms
Hot pickle mushrooms of mushrooms are used when they are harvested in large volumes. In peeled, soaked (in the presence of bitter milky juice), washed mushrooms, legs are usually cut off (they are salted separately). Large hats, if they are salted together with small ones, are cut into 2-3 parts. Then, water is poured into the enameled dishes (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, the mushrooms are lowered into it and boiled them, gently stirring to avoid burning. In the process of boiling, foam is carefully removed from the mushrooms with a slotted spoon, and then seasonings are put. For 1 kg of prepared mushrooms spend:
- 2 tablespoons of salt
- 2-3 bay leaves
- 2-3 blackcurrant leaf
- 4–5 cherry leaves
- 3 peas of black pepper
- 3 clove buds
- 5 g of dill.
Breasts and boils are boiled for 5-10 minutes. Mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. The boiled mushrooms are carefully placed in a wide dish so that they cool quickly, and then, together with brine, into barrels or jars and cover. The brine should be no more than 1/5 of the mass of mushrooms.Mushrooms are ready for use in 40–45 days. The hot method is also applied in a slightly modified form. Mushrooms are boiled in salted water without spices, put on a sieve, cooled, doused with cold water, and allowed to dry. Then they are salted in the same way as in the cold method, laying in a container layer by layer mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt. It is especially desirable to boil russules, greenfinchs, groundworms and other mushrooms with very brittle flesh, which, after cooking, becomes elastic and not brittle before boiling.
Hot pickling
Ingredients:
- 1 liter of boiled milk
- 1 tbsp. l salt
- 1 tbsp. l 9% vinegar.
In order to carry out a quick salting of the loaves in a hot way, the mushrooms must be lowered into boiling water, slightly boiled, removing the foam.
Drain excess water, leaving it level with mushrooms.
Add salt and vinegar, if the taste does not satisfy you, add salt and vinegar to your taste.
Boil the mushrooms for 20 minutes.
After cooling, mushrooms can immediately be eaten.
If you want to save salted mushrooms for winter use, then pour the contents hot over the jars, roll up the lids, cool slowly under the covers.
Hot Black Ambassador
Hot ingredients for salting black breasts are the following products:
- 1 kg of boiled mushrooms
- 50 g of salt
- spices to taste.
Soak the mushrooms purified from the ground, leaves and needles during the day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Discard in a colander and cool. Lay in containers in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put under light oppression, so that after a day the mushrooms are immersed in brine. If there is no dive, increase the load.
Hot pickler with pickle
Ingredients:
- 10 kg of mushrooms
- 400–500 g of salt (2–2.5 cups)
- garlic
- parsley
- horseradish
- stalks of dill or celery.
For hot salting of mushrooms with brine, you need to blanch the peeled and washed mushrooms: place them on a sieve, pour plenty of boiling water on it, keep for a couple or drop it in boiling water for a short time so that the mushrooms become elastic, not fragile. Then quickly cool, pour cold water or keep in a draft. Salt in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are salted out and suitable for consumption.
In this way, it is good to salt the russula, annular caps, rowing.
Another way
Soak the mushrooms for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Rinse the mushrooms and boil for 5 minutes. After cooking, let the mushrooms cool and put into dishes, pouring salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dishes and on top of the mushrooms.
Hot Ambassador
For hot salting of dry mushrooms, boil the mushrooms in slightly salted water (2 tbsp.spoons of salt per 1 liter of water). Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them into a colander to separate the liquid, put them in jars and pour in a pre-cooked marinade (for 1 kg of mushrooms 250-300 g of marinade filling). To prepare the marinade in enameled dishes pour:
- 400 ml of water
Put:
- 1 teaspoon of salt
- 6 peppercorns
- 3 pieces of bay leaf
- cinnamon
- carnations
- star anise
- 3 g citric acid
Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize for 40 minutes with weak boiling water. After sterilization, immediately seal the mushrooms and place in a cold place. With this method of preparation, less sharp mushrooms are obtained, but they are stored for a shorter time.
Hot salted mushrooms for the winter in banks
Ingredients:
- 10 kg of boiled mushrooms
- 450-600 g of salt
- garlic
- onion
- horseradish
- tarragon or dill stalks).
Hot salting of mushrooms for the winter in jars is carried out as follows: clean and washed mushrooms are boiled in slightly salted water. Cool in cold water. On the sieve they let water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and add more mushrooms with the appropriate amount of salt.
The amount of salt depends on the storage location: there is more salt in a damp and warm room, less in a well-ventilated room.
Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week, they become usable.
The brine should cover the mushrooms completely over the entire shelf life to prevent moldiness. If the brine is small and it does not cover the mushrooms, you should add chilled salted boiled water (50 g are taken per 1 liter of water, i.e. 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boiled, the inner edge of the dishes are wiped with a napkin moistened with a solution of salt or vinegar.
Salting Blanched Mushrooms
Ingredients:
- 10 kg raw mushrooms
- 400–500 g of salt (2–2.5 cups)
- garlic
- parsley
- horseradish
- dill or celery stalks).
The peeled and washed mushrooms blanch: when placed on a sieve, pour plenty of boiling water on it, keep it steamed or drop it in boiling water for a short time so that the mushrooms become elastic. Then it is quickly cooled, filled with cold water or kept in a draft. Salt the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are suitable for consumption.
Salted soaked and boiled mushrooms
Many mushrooms have a bitter, pungent, or unpleasant taste and smell. These deficiencies are eliminated if you soak the mushrooms in water for 2-3 days or boil well. Mushrooms are placed in a bowl and filled with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to refrigerator so that they do not acidify. Depending on the variety of mushrooms, the soaking time is from 1 to 3 days. Water is changed at least once a day. Sometimes soaking is best replaced by scalding. Breasts with persistent unpleasant taste and smell must be digested. Mushrooms and sub-loads are dipped in boiling water and boiled for 5 to 30 minutes. Water must be poured out after each boiling or scalding. After cooking the mushrooms, it is necessary to wipe the pan well with dry salt, wash thoroughly and wipe dry.
A hot way to pickle mushrooms
Ingredients:
- 1 kg of mushrooms
- 1-2 bay leaves
- 2-3 leaves of black currant
- 20 g of dill
- 10 g parsley
- 1–2 cloves of garlic
- black pepper peas to taste
- 30 g of salt.
For brine:
- 3 l of water
- 150 g of salt
Wash mushrooms in several waters and clear of debris. Black mushrooms should be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, pouring salt and shifting leaves of currants, bay leaf, dill and parsley, garlic and adding peppercorns. Close the jar with a capron lid and put it in a cold place. After 30–35 days, the mushrooms will be ready for use.
Watch how to cook hot salted mushrooms in a video where the whole process is shown step by step.
