Cold and hot salting of mushrooms with vinegar for the winter

Ways of home preserving berries, fruits, vegetables and mushrooms allow you to save these vitamin pantries throughout the year. Properly prepared mushrooms with vinegar do not harm the health of the digestive tract and at the same time they are perfectly preserved for a long time. Salting mushrooms with vinegar as an additional preservative is absolutely safe at home. We offer to learn about how salting of mushrooms for the winter with vinegar is carried out, what recipes for this can be chosen and what subtleties to pay close attention to. Hot salting of mushrooms with vinegar is often used, since this method ensures the absence of mold and bacteria during subsequent storage. But it has the right to exist and a cold way of preserving these magnificent mushrooms. All this can be found on this page.

How to salt salted mushrooms with vinegar

Cold salting with vinegar is carried out in wooden tubs or in glass jars. You can salt them in enameled dishes with intact enamel. Tin, galvanized and clay dishes are corroded by brine and form harmful substances that can poison mushrooms, so it can not be used for salt. 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.

Before pickling the mushrooms with vinegar, 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. 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 pickling of mushrooms 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-pickled mushrooms are ready to eat in just 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.

Recipe for Hot Salted Vinegar

The recipe for pickling hot bread with vinegar includes several stages of preparation.

According to the recipe of hot salted mushrooms with vinegar, 1 kg of fresh mushrooms is taken:

• 1 teaspoon granulated sugar
• 5 peas of allspice
• 2 pcs. cloves and as much cinnamon
• a little star anise
• Bay leaf
• 0.5 g of citric acid to preserve the natural color of the mushrooms.

How to salt a marshmallow with vinegar

Before salting the milk with vinegar, the mushrooms are boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown into a sieve, cooled, laid out in jars and poured with pre-prepared cold marinade. Banks are closed with lids and stored in a cold place.

To prepare the marinade, for 1 kg of fresh breasts you need to take:

• 0.4 l of water
• 1 teaspoon of salt
• 6 peas of allspice
• 3 pcs. bay leaf
• Carnations
• Cinnamon
• a little star anise
• citric acid.

1. The mixture must be boiled in an enameled pan for 20-30 minutes on low heat.
2. When the marinade cools down a bit, add 8% vinegar there - about 70 g per 1 kg of fresh bread.
3. Pickled mushrooms are stored at a temperature of about 8 ° C.
4. They can be used as food 25-30 days after pickling.
5. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, made a new marinade according to the same recipe, digested mushrooms in it, then put them in clean, calcined jars and refilled with marinade.

Salted mushrooms with vinegar and spices

• 1 kg

To prepare salted mushrooms with vinegar and spices, for pouring you need to take:

• 400 ml of water
• 1 teaspoon of salt
• 6 peas of black pepper
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

To prepare pouring, pour water into enameled dishes, put salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in slightly salted water (2 tbsp.spoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, throw them into a colander. Then put it in jars and pour hot marinade (for 1 kg of mushrooms 250-300 ml of marinade filling). Cover with prepared lids and sterilize for 40 minutes with a slight boil. After sterilization, immediately seal the mushrooms and place in a cold place.

Pickling a vinegar

To pickle the mushrooms with vinegar according to this recipe you will need to take:

• 1 kg
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas of allspice
• 1 bay leaf
• clove
• 2 g citric acid

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the breasts there. Bring to a boil and cook over low heat, stirring constantly and removing foam. When the water becomes clear, add sugar, spices, citric acid. Finish the cooking as soon as the breasts sink to the bottom, and the marinade brightens. Cool the mushrooms quickly, put them in jars, pour in chilled marinade, and close them with plastic lids. Sterilize at 70 ° C for 30 minutes. Store in a cool place.

Pickling fresh bread with vinegar

For 10 kg of fresh breasts:

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• Cinnamon
• Clove
• allspice
• nutmeg and other spices.

For pickling, the breasts must be sorted, sorted by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms with the decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars - 30 minutes, liter - 40 minutes.At the end of the sterilization cans quickly roll up and cool.

Mushrooms salted with vinegar

For 10 kg of mushrooms:

• 1 liter of water
• 1 tbsp. spoon of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 tbsp. tablespoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas of allspice
• 3 buds of cloves
• 3 pieces of cinnamon.

Sweet acid sterilized breasts

Filling (per 1 kg of cargo):

• water - 350 ml
• 8% vinegar - 150 ml
• salt - 2 tbsp. spoons
• sugar - 30 g (1.5 tbsp)

Spices and additives (for a liter jar):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3-4 peppercorns black pepper
• onion
• horseradish
• carrots to taste.

The breasts are sterilized no later than 24 hours after collection.

Mushrooms, which should be cleaned in the forest, are washed several times in cold water at home. Small mushrooms are left intact, only the legs are cut, and large ones are cut into 2 or 4 parts. Cooked mushrooms are boiled for 5-7 minutes in boiling salted and acidified water (per 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar so that the mushrooms turn white), then they are immersed in cold water, cooled and after drying, they are laid out in clean jars. Mushrooms are spread with spices and additives and poured with hot pouring (water with sugar and salt is heated to a boil, vinegar is added and boiled again; pouring with vinegar is not boiled so that vinegar does not evaporate) so that all the mushrooms are completely flooded. Cans are immediately closed, installed in a sterilization tank with hot water and sterilized. Sterilization is carried out at a temperature of 95 ° C: jars with a volume of 0.7–1 l - 40 minutes, jars with a volume of 0.5 l - 30 minutes. At the end of the sterilization, the banks are immediately cooled. Place the boiled chilled breasts in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer (about 0.8–1.0 cm) of vegetable oil over the marinade, cover the jars with parchment paper, tie and refrigerate.