Salting saffron mushrooms in a wooden barrel
Since saffron mushrooms belong to the 1st category of edibility, they do not need soaking and preliminary boiling. It is enough to clean them of dirt and adhering debris, cut off the ends of the legs and rinse thoroughly in acidified water. For salting, it is better to choose small and strong specimens that will look beautiful and neat on the table.
Since this is a wooden barrel, the first thing to do is to fill it with water and leave it for 10-12 hours. This will help determine if there are cracks through which the liquid can pass. After which the water needs to be drained and poured over the inner walls with boiling water. Then it is advisable to place the container in the sun so that it is completely dry.
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How to salt mushrooms for the winter in a barrel in a cold way
Salting saffron mushrooms in a barrel will be quite easy. I must say that for this processing option, you need to take less spices. With the cold method of salting, mushrooms can be put on the table for 12 days already.
- Redheads - 7 kg;
- Salt (not iodinated) - 280-300 g;
- Currant leaves;
- Bay leaf - 15 pcs.;
- Black pepper (peas) - 70-80 pcs.
How to pickle mushrooms in a barrel in a cold way? Recall that the cold method involves salting raw fruiting bodies without any heat treatment.
Put a “pillow” of currant leaves on the bottom of the barrel, put 10-15 peas of black pepper, a couple of bay leaves and pour about 40-50 g of salt. Top with a 6-centimeter layer of peeled mushrooms (caps down) and repeat the procedure with spices.
In this way put all the mushrooms and spices, and cover the top with a layer of currant leaves.
Cover with a lid or cloth, put on top of oppression. Take the workpiece into a cool room, and from time to time check it for liquid. The mushrooms will settle and secrete a large amount of juice, which should completely cover them. The space that is not filled with the allocated juice can be poured with cold boiled water.
How to pickle mushrooms in a barrel in a hot way and how to transfer them to jars
Ginger in a barrel can also be salted in a hot way, that is, with preliminary boiling. In this case, the snack can be ready for 4 days of pickling.
- The main product is 6 kg;
- Salt - 200 g;
- Fresh dill - 3 bunches;
- Oak / cherry leaves;
- Black and allspice - 20 grains each;
- Bay leaf and cloves - 6 each.
- After cleaning, saffron milk should be boiled in water with the addition of a pinch of citric acid (to preserve color). If it is impossible to boil the mushrooms at one time, then you should divide them into portions. The heat treatment time for saffron mushrooms is about 7-10 minutes.
- After boiling, drain the water, and transfer the mushrooms in a colander so that the glass is liquid.
- Leave oak and / or cherry leaves with boiling water and dry.
- In the prepared barrel, lay the leaves, part of the salt, spices and chopped dill.
- Spread a layer of mushrooms on top and lay out part of the spices again.
- Finish in this way all fruiting bodies and spices.
- Cover and place the load, for example, a 3-liter jar of water.
- Take to the basement or cellar for further salting for 4-7 days.
After the appointed time, you can shift the mushrooms from the barrel into banks, how to do it?
- Stir the mass in a barrel with clean hands and carefully place in sterilized jars.
- Pour the remaining brine into each and close the capron lids.
- Take back to the basement or leave in the refrigerator.
Salted saffron mushrooms in a barrel with garlic and horseradish
How else is it recommended to salt mushrooms for the winter in a barrel? For example, you can add garlic and horseradish leaves, which will give fruit bodies pungency and piquancy.
- Redheads - 5 kg;
- Garlic - 12-15 cloves;
- Salt - 180-200 g;
- Horseradish leaves;
- Bay leaf - 10 pcs.;
- Dill seeds 1.5-2 tbsp. l
How to salt mushrooms in a barrel with garlic and horseradish leaves?
- Peel the garlic cloves and cut into 3-4 parts, rinse the horseradish leaves, dry and tear by hand.
- In a barrel for pickling, immerse fresh peeled mushrooms, and put on top all the other ingredients from the list, including garlic and horseradish leaves.
- Mix everything well, cover with a napkin and a lid.
- From above, establish oppression so that the process of pressing the fruit bodies begins. Under pressure and interaction with salt, mushrooms begin to secrete juice, which is necessary for further storage of the workpiece.
- Take to the basement for 10 days, after which you can taste the snack.
