How to close saffron mushrooms cold and hot
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How to close mushrooms, salted mushrooms for the winter
The cold method involves salting raw saffron mushrooms that have undergone only the initial processing stage. At the same time, these fruiting bodies do not need a lot of spices, sometimes just salt is enough. By the way, if you go too far with spices, then salted saffron mushrooms can darken. To know how to close mushrooms mushrooms for the winter cold salting method, you need to prepare the following products on the list:
- Redheads - 7 kg;
- Salt - 1 tbsp. (250 g);
- Currant leaves - 30 pcs.
- Black pepper kernels - 70 pcs.
With a detailed description of the recipe, it will be easier to understand how to close salted mushrooms in a cold way.
- As already noted, mushrooms need to clean up first. It is better to take small and medium-sized mushrooms for salting. However, if the crop consists mainly of large specimens, then they can be cut into several parts.
- Leave the mushrooms to drain from excess fluid, and meanwhile scald with boiling water fresh leaves and dry.
- Put a “pillow” of half the leaves in the prepared container at the bottom.
- Top with about 1 tbsp. l salt and 10 peas of black pepper.
- Divide all mushrooms into 6 parts and lay out one of them on the “pillow”. In this case, the legs of the mushrooms when laying should be at the top, and the caps at the bottom.
- Repeat the procedure for laying fruiting bodies and spices in layers.
- Cover on top with the second half of currant leaves and cover.
- Install oppression and take it to a cool place.
- After 3-4 days, check the mushrooms for the presence of brine. If they are not completely immersed in it, then cold boiled water should be added.
After one and a half to two weeks, you can check the appetite for readiness.
How to close saffron mushrooms using the hot salting method
With hot salting, the preparedness of mushrooms is checked after 5-7 days, as they are boiled in advance.
This processing option is the most popular; it preserves their attractive color for fruit bodies. Before closing mushrooms mushrooms, you need to prepare all the necessary ingredients.
- Ginger - 4 kg;
- Salt - 160 g;
- Water - 2 tbsp .;
- Fresh dill - 1 small bunch;
- Bay leaf - 7-10 pcs.;
- Black pepper (peas) - 25-30 pcs.;
- Horseradish leaves.
How to close salted mushrooms using the hot salting method?
After cleaning, immerse the mushrooms in an enameled pan, put on fire.
Without boiling, add 1 tsp. citric acid to maintain color.
Cook the mass over medium heat for 10 minutes, after which we drain the water and transfer to a colander.
Rinse again and leave to drain from the liquid.
Put clean and dry horseradish leaves in the prepared dishes.
Then we distribute the mushrooms in layers, pouring them with salt, bay leaves, pepper and chopped dill.
Pour 2 tbsp. water and cover with horseradish leaves.
We put it under the press and immediately transfer the container to a cool room.
After a week, the workpiece can be laid out in jars and closed with tight nylon covers.
How to close saffron mushrooms in jars under iron and nylon caps
You can close saffron mushrooms for the winter at once in banks; how to do this? First of all, it is advised to take dishes of a small volume - 0.5 and 1 liter. The fact is that even the first discovery of preservation violates its environment, as a result of which the oxidation process begins to go faster, and mushrooms can turn black.
- Mushrooms mushrooms - 3.5 kg;
- Salt - 140 g;
- Garlic - 6 cloves;
- Cherry Leaves
A step-by-step recipe will show how to close salted mushrooms in jars?
- Clean fruit bodies from dirt and rinse in water.
- Scald the cherry leaves with boiling water and dry in a ventilated place.
- In a separate container, combine mushrooms, salt and garlic, sliced from excess liquid, sliced.
- Mix everything with your hands and leave for several hours under oppression.
- At the bottom of the sterilized cans lay cherry leaves.
- Fill them with mushrooms and pour the resulting brine.
- If there is not enough brine, then you need to add cold salted water to the jar so that it completely covers the mushrooms.
- Close with nylon covers, take to the basement or refrigerate.
Salted saffron mushrooms can also be closed under iron caps, how to do this? To do this, in each jar you need to pour on top of mushrooms for 2-3 tbsp. l vegetable oil, heated in a pan, and roll up.
