Salted mushrooms in a barrel and recipes for their preparation
We offer time-tested recipes for salted loaves in barrels that were used in our country in the last century. In them, all products are in perfect balance with each other. Feel free to choose the recipe for the mushrooms in a barrel and experiment with harvesting mushrooms for the winter in a cold and hot way.
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Salting Lads in a Wooden Barrel
Salting the loaves in a barrel is a traditional way of harvesting this product for the winter. Mushrooms are salted in wooden tubs or in glass jars. Tin, galvanized and clay dishes are corroded by brine and form harmful substances that can poison mushrooms, so it can not be used for pickling. Prepared for salting mushrooms containers should be clean and free from odors. Kadki before salting must be soaked so that they do not pass water. Only tubs from deciduous trees — birch, oak, linden, alder, and aspen — are suitable for salting. New oak tubs need to be soaked for 12-15 days, changing water every 2-3 days to remove tannins from the wood, otherwise they will cause blackening of the mushrooms and brine.
The used kadka should be thoroughly washed and steamed with boiling water mixed with caustic soda (50 g per 10 l of water). They can also be steamed with boiling water with the addition of juniper or heather. There are three ways to pickle mushrooms: cold, dry and hot. Rural residents often use cold and dry methods, and townspeople use hot methods.
Cold salting of breasts is a fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation.
Cold-salted mushrooms reach their preparedness no earlier than one and a half to two months, but they are tastier and better stored than hot-salted mushrooms. Hot-salted mushrooms are ready for use within a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.
Barrel pickling recipe
The following ingredients will be required for salting the loaves in a barrel:
- 1 kg boiled breasts
- 50 g of salt
- horseradish leaves
- blackcurrant leaves
- spices to taste
The recipe for salting the mushrooms in a barrel is as follows: soak peeled mushrooms for 24 hours 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 a wooden tub 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 light oppression, so that in a day the mushrooms are immersed in brine.
Salt black mushrooms in a barrel in Moscow
Before we add black mushrooms in a barrel in Moscow, we soak the mushrooms in salted water for 3 days. Before salting, they must be boiled for 5 minutes. Put the soaked and boiled mushrooms into the barrel with the hats down, pouring each layer with salt and spices. The layer of laid mushrooms should not be thicker than 6 cm.
How to salt a breast in winter in a barrel in Oryol
Ingredients:
- 1 kg
- 2 tbsp. tablespoons of salt
- 5 peas of allspice
- 7 peas of black pepper
- ground red pepper
- 20 g of dill
- 2-3 blackcurrant leaves
Before salting the mushrooms for the winter in an Oryol barrel, soak the mushrooms in salted water, changing it several times. Boil in slightly salted water for 5–8 minutes. Discard in a colander and cool. Lay in a wooden tub in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.
How to salt the breasts in a barrel in a cold way
Ingredients:
- 10 kg raw mushrooms
- 450 to 600 g of salt (2-3 cups).
Before salting the mushrooms in a barrel in a cold way, the mushrooms collected in dry weather are cleaned by removing all damaged parts, then the mushrooms are washed with cold water.
Allow to drain water and layers, pouring each layer with salt, lay in a barrel.
The bottom is covered with salt, laid mushrooms (with caps down) with a layer of 5-6 cm and again sprinkled with salt.
Sprinkle the top layer with more saturated salt, cover with a clean napkin, put a wooden circle with oppression on it.
In a few days, the mushrooms will settle.
Add a new portion of mushrooms or fill with mushrooms, previously salted in another small bowl.
The resulting brine is not poured, but is used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces.
Mushrooms so salted in this way are salted out and become usable after one or two months.
Stone-oppression should be moderate: if it is too light, the mushrooms will rise up, if too heavy, you can break the mushrooms.
More ways to pickle mushrooms
Dry salting
Ingredients:
- Gruzdi - 10 kg
- salt - 500 g.
Peel and dismantle the mushrooms, trim the leg, lay in a wooden barrel, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably condense. As they settle, you can add fresh tribes, pouring them with salt until the dishes are full and the subsidence stops. Mushrooms are ready to eat after 35 days.
Salted boiled breasts
For 10 kg of boiled breasts:
- 450-600 g of salt
- garlic
- onion
- horseradish
- tarragon or dill stalks
Clean and washed mushrooms are boiled in slightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve they let water drain. Then the mushrooms are placed in a barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to 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 of mounds and podgrudy in Altai
Ingredients:
- mushrooms - 10 kg
- dill greens - 35 g
- horseradish root - 20 g
- garlic - 40 g
- allspice - 35–40 peas
- bay leaf - 10 sheets
- salt - 400 g.
Mushrooms are sorted, cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. Then the mushrooms are discarded on a sieve and laid in a barrel, interbedding them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If the brine does not appear within 2 days, increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.
Salted Blanched Mushrooms
Ingredients:
- 10 kg of mushrooms
- 400–500 g of salt (2–2.5 cups)
- garlic
- parsley
- horseradish leaves
- stalks of dill or celery
Blanched peeled and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water on it, keep for a couple or for a short time lower it in boiling water so that the mushrooms become elastic, not fragile. Then quickly cool, pour cold water. Tilt in a colander, drain to water. Arrange in a prepared wooden tub in layers, pouring each layer with salt and transferring garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, blanched mushrooms are salted and suitable for consumption.
