Pickling dry mushrooms: recipes for the winter

In traditional Russian cuisine, grapes occupied an important place, although they are considered inedible throughout the world. Of these, salads, snacks, soups and pies were prepared. To save mushrooms for the winter, they were often salted. These mushrooms have a rather unusual taste. In addition, they are useful, because they contain protein.

Dry mushrooms

The pomegranate has a large funnel-shaped head. Dry mushrooms differ from their relatives in that it lacks milky juice, characteristic of other species.

These mushrooms are fried, brewed, baked, but best reveals their taste of salting. Pickling dry mushrooms can be done in two ways - cold and hot. Between the collection of mushrooms and their processing there should not be a large gap, it is best to tackle them immediately.

Preparation

Pickling dry loads begins with the cleaning process. It is this stage of salting mushrooms that is the most difficult. You will need a sponge for utensils and an unnecessary toothbrush. First of all, the earth and foliage are washed away from the mushrooms. After that, you need to change the water and do a more thorough cleaning. For this it is necessary to walk through all dark places with a sponge or brush, constantly changing the water. In addition, it is important to get rid of all the darkening, rotting.

Soaking

The recipe for pickling dry mushrooms can be chosen any. But in any case, you can not do without soaking. Mushrooms are laid down with hats in a suitable container and filled with cold water. There they need to endure at least three days. In this case, water should cover them completely, for which you can use a small press. At the very end of soaking, water should be poured a little.

You can determine the correctness of maceration of the mushroom, using the folk method. You need to take a piece of mushroom, cut and try the cut on the tongue. If the fungus is properly soaked, then it will not be bitter.

Hot Salting

Hot salting of dry mushrooms makes them soft, without a characteristic crunch. But this way of salting helps to preserve the original shape of the fungus and its color.

Fresh mushrooms are cleaned of debris, washed in water, changing it several times. After preliminary preparation, the mushrooms must be boiled for 20 minutes, then with a noise put them in a wide bowl.

For pickling, you need to prepare a brine, for which 1 liter of water takes 2 tbsp. L. Salt, black and sweet pepper (10 peas), several laurel leaves, currant leaves.

In the boiling brine, the boiled mushrooms are dipped by means of a noise and cooked for about half an hour. Then add the horseradish root and garlic head.

After the pan is removed from the fire, it is necessary to set the pressure on the mushrooms and leave them so for 3-4 days, then put in jars, cover cabbage leaves from above and clog them with lids. Mushrooms will be ready in a month.

Picking dry mushrooms in a hot way for the winter in jars

On a kilogram of mushrooms, you need to take 3-4 cloves of garlic, two tablespoons of salt, 10 peas of black pepper, 10 sheets of black currant, dill.

Salting dry mushrooms hot way for the winter begins with their preparation. Carefully washed mushrooms are put in boiling salted water and boiled for five minutes. Too large mushrooms can be cut beforehand in parts.

Banks are sterilized, a small amount of salt is poured onto the bottom, two peas are put down. At the bottom of the sterilized cans, a little salt is poured, 2 peas of pepper, dill, a blackcurrant leaf, then the mushrooms are laid tightly with layers, pouring each with salt and spices. Fill with water, which cooked mushrooms. Banks are closed with boiled polyethylene caps. After they cool down, clean in the refrigerator. You can try in a month and a half.

Cold ambassador

Pickling dry mushrooms in a cold way is a little more difficult. The mushrooms are thoroughly cleaned and washed, cut into slices and spread into a suitable container. Fill with running water and put under oppression for three to five days. Water is changed every day.

After the specified period, the mushrooms are removed and sprinkled with salt. Then they are laid out in the dishes for salting with layers of salt, adding horseradish and garlic. The dishes are closed with gauze, which is laid out with horseradish leaves. This is used to prevent fungi from becoming dark. The grapes are put under pressure, they must be completely covered with brine. A month later the mushrooms are transferred to sterile jars and poured brine. Picking dry mushrooms in a cold way makes the mushroom more fragrant and juicy. In addition, after such treatment it will remain clean and snow-white.

Salting in the barrel

Consider the recipe for pickling dry mushrooms in a barrel. Ten kilograms of mushrooms take 0.5 kg of salt, garlic (4-5 heads), stalks of dill, horseradish, cherry and currant leaves. In addition, a sterile gauze is needed to cover the barrel, a circle of wood and oppression.

After soaking and washing the mushrooms, they are placed in a barrel. Mushrooms are sprinkled with salt, adding spices and leaves, top covered with horseradish leaves. On top of the barrel lay a sterile gauze, which is put a wooden circle and oppression. In the event that the brine is not sufficiently allocated, it is necessary to pick up the pressure more heavily. Mushrooms are insisted in the cellar for about a month, after that they can be tried. If necessary, the period of salting can be extended.

If a layer of mold appeared on the surface of the barrel, it must be removed entirely, the gauze changed, the circle sterilized and oppressed.

Salt in a jar

Pickling dry mushrooms for the winter in a jar is not much different from salting in a barrel. Mushrooms are thoroughly washed and placed in an enamel pot, pour water. A wooden circle or a plate on which oppression is placed is placed on top. The oppression should not be too heavy. Dishes with mushrooms are cleaned in a cool place. Soak the mushrooms for three days, while the water must be constantly changed.

After the specified period, the mushrooms are sorted and cut, if necessary. Glass jars for salting are thoroughly washed and doused with boiling water. Best if the pot has a wide neck.

The grapes are laid in layers, rubbing each mushroom with salt. To prevent fungi from over-salting, the amount of salt should be about three percent of the weight of the fungi. If the salt is too much, then before consumption, the mushrooms will have to be washed.

Lay mushrooms shift horseradish and garlic. On top of the last layer of mushrooms lay a folded two-fold clean coarse cloth, a horseradish leaf, cherry and currant leaves on it. Then put a circle and put pressure.

Packaging with mushrooms should be stored in a cold place for a month. After the time, pickles from cans take out greens and cloth, cover them with lids and clean them in the refrigerator. If the top layer of mushrooms is covered with mold, then they must be washed with running water.

A few tips

To the salting of dry mushrooms for the winter was not an unsuccessful experiment, you need to choose the right dishes. You can use a wooden, glass and stainless container, which must first be thoroughly washed. For salting, use a large rock salt. Sending mushrooms to salting, it is advisable to put their caps down. This preserves the shape of the fungus.

If the salting of the dry mushrooms was not successful and the mushrooms turned out to be salted, they are soaked in milk, while the tender structure of the fungus is preserved. Take the necessary amount of mushrooms and put in milk for two to three hours. If this was not enough, the procedure can be repeated, taking fresh milk. You should not be alarmed by the purple or green hue, which can be acquired by a mushroom, this is due to a chemical reaction. Milk mushrooms soaked in milk are washed with running water. When soaked in water, the fungus may lose its consistency, in addition, it negatively affects their taste.

Pickling dry mushrooms is a great way to store mushrooms for the winter. Masts, salted in any way, can be added to soups, salads. And you can serve as a snack, adding onions and sunflower oil.