Salting black and white mushrooms under oppression

If you brought home several baskets of mushrooms at the peak of picking mushrooms, then what can you do? A certain amount of mushrooms is usually allowed to cook tasty dishes such as juliennesoups or fried potatoes with mushrooms. What to do with the rest of the mushroom crop so that it does not disappear? Try salting the mushrooms under oppression - a great option for harvesting mushrooms for the winter. Such a delicious snack will complement any festive table and diversify your everyday menu.

The recipes for salting the mushrooms under oppression are remarkable in that the mushrooms preserved in this way can be stewed, fried and pickled in the future. If you follow all the rules for preparing fruiting bodies, as well as taking into account the recommendations of experienced chefs, you can prepare a safe and deliciously delicious dish.

What to do if the mushrooms during salting darkened or musty?

To know how to properly salt the breasts under oppression, you must first clean and soak them.

• Films are removed from the mushroom caps, especially if these are black breasts.
• The legs are cut, leaving about 1-2 cm to the top, and washed.
• Pour cold water and leave to be soaked: white breasts - from 12 hours to 1 day, black breasts - from 3 to 5 days. Water should change every 3-4 hours. It is better to keep the mushrooms in a cool place so that the water does not heat up quickly.

However, sometimes a small problem may arise: the breasts under oppression can darken during salting, what should be done in this case?

Do not be upset, because it is not so scary. The liquid is drained from the mushrooms, washed and again poured with freshly prepared brine, but with the addition of ¼ tsp. citric acid. Mushrooms are pressed with oppression so that they are completely immersed in the brine and not in contact with the air.

And what if the breasts under the yoke are moldy? To prevent this from happening, the banks with the blank must be inspected 2 times a week. If you notice mold on the surface of the mushrooms, you need to remove the top layer of mushrooms, drain the brine, rinse the mushrooms and pour again with a new brine.

Salty black mushrooms under oppression

Salting black mushrooms under oppression is an excellent option for cooking mushroom snacks. This method is very simple and therefore does not take much time. After soaking, the black breasts are boiled to give them elasticity.

• 2 kg of soaked black mushrooms;
• 4 tbsp. l salts;
• 15 peas of black pepper;
• 5-8 peas of allspice;
• 2 buds of cloves;
• 5 dill umbrellas;
• 1 liter of water;
• 100 ml of vegetable oil.

Salting white mushrooms under oppression

For the preparation of white mushrooms under oppression, the soaking process is completely optional. Boil the mushrooms for 20 minutes in salted water and proceed to salting.

• 3 kg of boiled porcini mushrooms;
• 4 tbsp. l salts;
• 10 peas of black pepper;
• currant and horseradish leaves;
• 3 dill umbrellas;
• 5 cloves of garlic;
• 4 bay leaves.

White breasts, salted under oppression, are prepared according to a step-by-step description.

1. In the prepared container, the whole bottom is stacked with horseradish and currant leaves.
2. It is sprinkled with a layer of salt, and mushrooms are laid out on top with the caps down.
3. Each layer is sprinkled with salt, dill, black pepper, chopped garlic and bay leaf.
4. The last layer of mushrooms is sprinkled with salt and covered with currant and horseradish leaves.
5. It is covered with an inverted plate, which is smaller than the diameter of the selected container.
6. A load is placed on it - a glass jar of water.
7. Mushrooms are taken out in a cool room, where the temperature does not exceed + 8 ° C, and left for 35-40 days.

Cold salting recipe under cold oppression

If you choose pickling mushrooms under oppression in a cold way, then it is better for mushrooms to blanch.

This process, carried out after soaking the breasts, eliminates the risk of souring them.

• 3 kg of soaked milk;
• 150 g of salt;
• cherry and currant leaves;
• branches of dill;
• 4 bay leaves;
• 5 peas of black and allspice;
• 5 cloves of garlic.

Mushrooms under oppression, cooked in a cold way, can be consumed in 15-20 days.

1. After pre-soaking for 2 days, rinse the mushrooms and dip in small batches in boiling water for 3-4 minutes.
2. Lay the bottom of the glass jars with clean leaves of currant and cherry.
3. Pour a layer of salt and lay out the caps of the breasts.
4. Sprinkle each subsequent layer of mushrooms with chopped garlic, salt, bay leaf, peas of black and allspice, broken dill branches.
5. The last layer should be from salt, which must be covered with leaves of cherry and currant.
6. Cover with an inverted coffee saucer and press down with a load.

After 3-4 days, the brine should cover the breasts completely. If this does not happen, it is worth strengthening the load on the mushrooms.

Hot pickling under hot oppression

When salting mushrooms under oppression in a hot way, mushrooms should be boiled 3 times for 10 minutes.

At the same time, each time they are boiled in new water, which helps to remove bitterness. Readiness of salty breasts occurs in just 15 days.

• 3 kg of soaked mushrooms;
• 180 g of salt;
• 3 onions;
• oak and cherry leaves;
• 3 dill umbrellas;
• vegetable oil;
• ½ tbsp l mustard seeds;
• 3 bay leaves and cloves.

The recipe for mushrooms under oppression should be prepared following the step by step instructions.

1. The breasts soaked for 24 hours are washed and boiled as described above.
2. Washed in cold water and spread on a wire rack to drain.
3. At the bottom of the sterilized cans lay clean leaves of cherry and oak.
4. Sprinkle with a thin layer of salt and spread the mushrooms.
5. Sprinkle each next layer of mushrooms with salt, cloves, mustard seeds, dill, bay leaf and onion cut in half rings.
6. Seal with your hands to completely release the air from the cans and pour 3-4 tbsp. l vegetable oil.
7. Tied with parchment paper and taken out in the cold.
8. After 5-7 days, the banks are checked, and if the brine has not completely covered the mushrooms, cold boiled water is added to the banks.

How to make mushrooms under oppression with garlic

Mushrooms salted under oppression with the addition of garlic are an excellent option for harvesting mushrooms for the winter. A savory snack can be used as an independent dish or as an additional ingredient in various salads.

• 3 kg of soaked milk;
• 4 tbsp. l salts;
• leaves of currant, walnut and cherry;
• 15 cloves of garlic;
• 10 peas of black pepper.

How to make mushrooms under oppression will show a phased description of the recipe.

1. Put the soaked breasts in glass jars, on the bottom of which clean leaves of walnut, cherry and currant were previously laid.
2. Alternating each layer of mushrooms with spices from the recipe, fill the jars to the very top.
3. Press with your hands, releasing air, and pour brine. For 2 liters of water you need to take 4 incomplete Art. l salt and boil. Allow to cool completely and then pour into jars.
4. Close tight nylon covers and take out to the basement.
5. After 30-35 days, salty mushrooms will acquire a freshly acidic pleasant aroma, which will indicate the complete readiness of the mushrooms.

How to salt soaked mushrooms in a pan under oppression

This method of salting mushrooms for the winter under oppression is quite simple, since nothing will need to be boiled. The main condition in this method is the use of enameled containers for salting and soaking mushrooms.

• 5 kg of soaked milk;
• 250 g of salt;
• 5 cloves of garlic;
• 15 peas of allspice and black pepper;
• 10 bay leaves;
• horseradish, oak and blackcurrant leaves.

The following is a step-by-step recipe showing how to salt the mushrooms in a saucepan under pressure.

1. Soaked for 3 days, the breasts are washed with cold water and allowed to drain, laying out on a wire rack.
2. At the bottom of the enamel pan lay out the clean leaves of oak, cherry and currant, sprinkle with a thin layer of non-iodized salt.
3. Mushrooms spread with their hats down and sprinkled with salt and all spices (garlic is chopped into cubes).
4. As soon as all the mushrooms and spices are used, an inverted plate is placed on top, smaller than the diameter of the pan, and crushed with a load. It can be a granite stone or a bottle with typed water.
5. From above it is better to cover the construction with gauze from getting into the pickling debris or insects.

After 4-4.5 weeks, the mushrooms will be completely ready for use. They are washed, seasoned with onion rings, dill or parsley, vegetable oil, mixed and served.

How to pickle mushrooms under oppression in banks

Salting the mushrooms under oppression in the banks will not require additional time from you, as well as many spices and spices. It is enough to boil the mushrooms and sprinkle them with salt and pepper.

• 3 kg of fresh breasts;
• 150 g of salt;
• 15 peas of black pepper.

How to properly salt under the oppression of milk, shows a step-by-step description of the recipe.

1. Sort the fresh mushrooms from the garbage, cut off the ends of the legs by 1.5-2 cm and rinse well with plenty of water.
2. Pour in water so that the mushrooms float freely, pour in salt and let it boil.
3. Cook 2 times for 15 minutes or 3 times for 10 minutes, constantly changing the water after each boil. Such a process will help remove bitterness from the breasts and make their texture more dense and crispy.
4. Put in a colander or on a wire rack, drain and cut large pieces into several pieces.
5. Put mushrooms in sterilized jars, sprinkling them with salt and black pepper peas.
6. Shake well, press down with your fingers to let the air out, cover with an inverted coffee saucer or other object, and put the load.
7. Take out in a cold place and after 4-5 days see how the mushrooms start the juice. If the resulting brine does not completely cover the mushrooms, add cold boiled water to the very top.