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How to salt mushrooms for the winter: in jars, rules and recipes for salting

How to salt mushrooms for the winter: in jars, rules and recipes for salting


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Salting the load is not a difficult task, the main thing is to perform a step-by-step algorithm of actions. Mushrooms are salted in several ways: cold and hot. These are reliable and effective methods of preserving the product.

How to salt the load for the winter

Podgruzdok is a large mushroom; specimens up to 20 centimeters in diameter are often found.

Useful tips to help salt mushrooms:

  1. The stalk should not be thrown away, this part can come in handy during the preparation of the seasoning.
  2. It is better not to carry out heat treatment, this reduces the nutritional value of the product.
  3. Store in a cool place until preparation.
  4. Overripe and old fruits cannot be salted, they have an unpleasant odor.

The best container for salting the load is an oak barrel.

Processing of podgruzdki before salting

It is important to sort out the mushrooms before using. To do this, you need to do:

  1. Inspect the hat (if there are worms, the fruits are thrown away).
  2. Remove old and rotten specimens.
  3. Assess the condition of the peduncle.

Advice! The presence of small dots indicates that there are worms.

It is best to salt the load in an oak barrel.

Preparation process for salting:

  1. Clean the fruit bodies of debris (moss and leaves should be removed).
  2. Cut out dark areas with a sharp knife. It is also important to remove bird-damaged parts.
  3. Remove the stalk (you need to cut the root).
  4. Wash the product under cold water. It is necessary to rinse quickly, the mushrooms should not be soaked.

    Important! Neglecting the advice will make the finished dish tasteless and watery.

  5. Clean out the dirt between the plates.
  6. Sort small specimens from large fruit bodies.

Before salt the product, you need to cut the large caps into several parts.

How to cold salt the load

This method is lengthy, but the appetizer is excellent. Salted mushrooms are used for salads and frying. Advantage - long shelf life (up to 9 months).

Components that make up:

  • mushrooms - 3000 g;
  • salt - 250 g;
  • dill - 1 bunch;
  • garlic - 5 cloves;
  • allspice peas - 6 pieces.

The workpiece has a long shelf life - 9-10 months

Technology for salting podloads:

  1. Soak the fruit bodies in cold water. This will get rid of the bitterness. Approximate time from 5 to 15 hours.
  2. Fold the garlic and pepper into a container.
  3. Make layers of mushrooms, sprinkle each of them with salt and add chopped dill.

    Important! The minimum layer height is 5 centimeters.

  4. Place a wooden weight on top.

You can use the product after 1 month.

How to cold pickle mushrooms with horseradish and dill

Podgruzdki is sometimes confused with milk mushrooms. The main difference is the possibility of cooking without presoaking. The cold method is the longest. But the product is crispy and firm.

Ingredients in the composition:

  • loadings - 5000 g;
  • allspice - 6 peas;
  • salt - 300 g;
  • horseradish - 4 leaves;
  • bay leaf - 6 pieces;
  • dill - 1 bunch.

Cold-cooked salted milk mushrooms are firm and crispy

Step-by-step algorithm of actions for pickling mushrooms:

  1. Soak the mushrooms in clean water. The required time is 10-20 hours.

    Important! The fluid must be changed periodically. When the caps become elastic, the product is ready for salting.

  2. Put the spices on the bottom of the container, and then the mushrooms. Sprinkle each layer with salt.
  3. Place the spices on top.
  4. Press down the workpieces with a load.

Waiting time is 1 month. Pickles can be used to prepare various dishes.

Hot salting

It is important to clean the fruit bodies of dirt and needles. Then the product must be washed under running water. If there is a yellowed layer, then it must be removed with a toothbrush.

Ingredients for salting:

  • mushrooms - 2000 g;
  • salt - 60 g;
  • water - 1000 ml;
  • citric acid - 15 g.

Podgruzdki, unlike milk mushrooms, do not need to be pre-soaked

Step-by-step recipe for salting podgruzdkov:

  1. Boil the load in salted water. The required time is a quarter of an hour. The process gets rid of the bitterness.

    Advice! Leaving the product in the liquid is not worth it, this will lead to darkening.

  2. Add citric acid.
  3. Prepare the brine (for 1000 ml of water, you need to take 40 g of salt).
  4. Transfer the blanks to clean jars, pour brine over them.

The advantage of the method is that the product can be consumed in a few days.

How to salt the load in a quick way

The recipe allows you to get a crispy and aromatic preparation in a short period of time. The components included in the composition:

  • loadings - 2000 g;
  • water - 1000 ml;
  • salt - 60 g;
  • bay leaf - 3 pieces;
  • black pepper (peas) - 6 pieces.

It is better to store blanks with mushrooms in a cool place

Salting technology in a quick way includes a number of stages:

  1. Soak mushrooms for 24 hours.

    Important! Fruit bodies should not float up, so they need to be pressed down with a small weight. The water should be changed periodically.

  2. Cut off part of the legs and clean the caps from dirt (you can use a toothbrush).
  3. Cut large specimens into pieces.
  4. Put the blanks in a saucepan, add water and cook for half an hour.
  5. Prepare brine (dissolve salt and all spices in liquid).
  6. Add the mixture to a saucepan with mushrooms, cook the dish for another 15 minutes.
  7. Wash and sterilize cans. You can simply pour boiling water over the lids.
  8. Arrange the mushroom blanks in containers (to the very top).
  9. Pour the marinade on top and cover.

It is best to store jars in the refrigerator or cellar.

How to salt mushrooms with currant and cherry leaves

Many housewives prefer to hot salt mushrooms. This is a laborious process, but the product can be consumed within a week.

The composition includes a number of components:

  • loadings - 5000 g;
  • salt - 280 g;
  • bay leaf - 5 pieces;
  • currant leaves - 10 pieces;
  • cherry leaves - 8 pieces;
  • oak leaves - 8 pieces;
  • dried dill - 25 g;
  • garlic - 5 cloves;
  • dry cloves - 10 pieces.

After 1.5 months, the mushrooms are ready to eat.

Step-by-step technology that allows you to salt the load:

  1. Wash the mushrooms under running water. Large caps must be cut into several parts.
  2. Prepare the brine. For 1000 g of loads, 150 ml of water and 40 g of salt are taken.
  3. Bring the prepared liquid to a boil. Add mushroom blanks there.
  4. Put the spices in a saucepan and cook all the ingredients for a quarter of an hour.

    Advice! Readiness is determined by the color of the brine, it should become transparent.

  5. Divide the product into jars, pour liquid from the pan on top.

Keep containers cool. After 35-40 days, the preparation can be eaten.

How to salt jars for the winter

You can pickle mushrooms with oak leaves. The ingredient will give the preparation a unique and unusual taste.

The components included in the composition:

  • loadings - 1000 g;
  • salt - 30 g;
  • oak leaves - 8 pieces;
  • citric acid - 2 g.

The cold salting method is more suitable for podloading.

A step-by-step recipe for salting jars in jars:

  1. Place the fruits in a saucepan filled with water. Cooking time is 20 minutes.

    Important! This stage cannot be neglected, it will help get rid of bitterness.

  2. Add citric acid, salt and oak leaves. Cook for another 10 minutes.
  3. Sterilize banks.
  4. Fold the mushroom blanks into containers, pour the brine from the pan on top.
  5. Seal with clean lids. Leave the product to cool for 48 hours (room temperature required).

Store jars in the refrigerator.

How long can you eat salty loads

The time depends on the preparation method:

  1. Hot method - 7 days.
  2. Cold method - 30-35 days.

It is important to follow the conditions to avoid food poisoning.

Storage rules

Rules to follow to pickle mushrooms:

  1. It is important to inspect the fruiting bodies laid out in banks. The product that has developed mold is not edible. Also, such preparations cannot be added to dishes.
  2. Before sending pickles for storage, you need to make sure that the fermentation process is complete.
  3. Podgruzdki should be eaten within 12 months of preparation.
  4. The required temperature for storage is not higher than 6 degrees and not lower than 4. Neglect of the rule will lead to the fact that the workpieces will begin to sour or crumble.
  5. It is recommended to use a glass container, metal containers may oxidize.
  6. For long-term storage, you can use an overly salty brine. In such a liquid, the workpieces last longer and retain excellent taste.

Any mushrooms are a product that is important to store in compliance with certain rules.

Conclusion

It is necessary to salt the load in compliance with the technology. The hot salted product is ready to eat in a few days. Cold canning allows you to enjoy a crunchy delicacy.


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