Salted mushrooms sour what to do. How to pickle saffron mushrooms at home

Ryzhik are considered one of the best candidates for preparing preservation for the winter. Especially mushroom pickers distinguish upland species, with a rounded hat, the edges of which are bent to the stem. Spruce species are also distinguished, having a funnel-shaped hat with light circles.

Mushrooms are great for salting, pickling and frying. Knowing how to properly prepare mushrooms as a snack for the winter, you can get a great dish for holiday treats. However, many housewives are wondering: should mushrooms be soaked before cooking, and if so, how to do it right?

We note right away that mushrooms belong to the genus Mlechnikov and have a slight bitterness in the pulp. However, this does not create problems at all, but, on the contrary, gives the fruiting bodies a special piquancy. Therefore, many cooks do not soak mushrooms, but only wash them.

Do mushrooms need to be soaked before salting or pickling so that the mushrooms do not taste bitter?

Connoisseurs of mushrooms prefer to salt them in their own juice, without soaking, without adding spices and seasonings, using only salt as a preservative.

This option retains its own aroma and taste of the forest product, and a slight bitterness does not spoil the pleasure at all when eating such an unusual dish.

But not all lovers of mushroom dishes like the bitterness in mushrooms. Do mushrooms need to be soaked so that they do not get bitter when salted or pickled?

Ginger in ancient times was called the "king of mushrooms", as it was one of the most delicious forest delicacies.

It can be pre-soaked, or you can not give a course to such a process. Therefore, if it was decided to soak the mushrooms, then they must be poured with plenty of cold water and left for 1.5-2 hours.

Can mushrooms be soaked overnight?

Is it possible to soak mushrooms overnight if there is no time to clean them? In this case, it is better not to do this, because the mushrooms quickly absorb liquid and begin to generate heat. This leads to the fact that the water heats up, and the fruiting bodies deteriorate and turn sour. Such long “water procedures” for mushrooms can spoil the final product: the dish will lose its taste, aroma and attractive appearance.

It is known that these fruiting bodies are very nutritious, and in terms of calories they are not inferior to eggs and chicken meat.
Ryzhiki are in the first place in terms of digestibility by the human body. Therefore, the question arises, is it necessary to soak mushrooms in water so that they do not lose all these properties?
Here, each housewife decides on her own, but it should be remembered that the soaking process should not be long.

• Mushrooms are sorted out, wormy, rotten and broken are rejected.
• Cleaned of forest debris: the remnants of needles, leaves and grass.
• Cut off the tips of the legs, pour cold water with the addition of salt and citric acid and leave for 30-50 minutes.
• Mix with your hands and spread on wire racks to drain excess liquid. Such soaking is done so that sand comes out of the mushroom plates.

If the mushrooms are salted by the dry salting method, then washing the mushrooms is not allowed.

There are three ways to pickle mushrooms: hot, cold and dry.

Do mushrooms need to be soaked in water before hot salting?

Are mushrooms soaked before salting for the winter in a hot way? In this variant, after preliminary cleaning, it is not worth soaking the fruiting bodies, instead they will be boiled.

• After the mushrooms have been cleaned, they are washed in plenty of water.
• Spread in an enamel pan, pour cold water so that it completely covers the mushrooms.
• Let it boil and boil for 15-20 minutes, constantly removing the foam from the surface.
• Take out in a colander and put under a tap with cold water, rinsing for at least 5 minutes.
• They let it drain completely and only then start salting for the winter.

Is it necessary to soak mushrooms before salting in a cold way?

Is it necessary to soak mushrooms before salting for the winter in a cold way? For this recipe, it is better not to soak the fruit bodies, but to blanch them.

• Remove forest debris, rinse quickly under a cold tap and put in a colander.
• Bring water to a boil in an enamel saucepan, add a little salt and 2 pinches of citric acid.
• Lower the colander with mushrooms for 2-3 minutes and immediately rinse with cold water.
• Let fruit bodies drain and place on a clean kitchen towel. Next, proceed to salting the mushrooms in a cold way, sprinkling with salt and spices.

Are mushrooms soaked dry before salting?

Spruce and pine mushrooms, which have a resinous aroma, are especially valued for dry salting. Do I need to soak mushrooms for salting for the winter with a dry option? There is only one answer here - no way!

• Clean mushrooms from forest debris and cut off the tips of the legs.
• Clean the enumerated mushrooms with a damp kitchen sponge or a clean cloth.
• Next, proceed to the option of dry salting mushrooms for the winter, sprinkling them with salt at the rate of 40-50 g per 1 kg of fruiting bodies.

Pickles from mushrooms are a real delicacy for the royal table, rich in vitamins and biologically valuable substances. This preparation for the winter breathes with the aromas of healing needles and delicious spices. There are 3 main ways to salt mushrooms at home - cold, hot and dry. Let's consider each in more detail.

Pickle from strong young saffron milk mushrooms of small size, grown in a pine forest, is the best in taste and appearance. Such a preparation with a delicate taste completely retains the shape of appetizing dense mushrooms. Spruce mushrooms with a finer texture have a more pronounced resinous aroma. They break more easily, and in salting their taste is a little sharper.

To salt mushrooms mushrooms, one should collect strong, not damaged, not wormy fruiting bodies and process them on the same day as the harvest of bright red, greenish-copper, striped mushrooms is brought from the forest.

Preparing mushrooms for pickling

If wormy and spoiled specimens are still found among the harvested crop, they must be removed. The remaining mushrooms are carefully freed from lumps of forest soil, fallen needles, blades of grass and other contaminants.

Large fruiting bodies will need to be cut into 2 or 4 parts so that the pulp is probably salted. In the process of salting, the mushrooms must be placed under oppression, so that the cut mushrooms will naturally lose their shape. However, the taste is practically not affected.

The further method of processing depends on how to salt mushrooms mushrooms. If it is supposed to be salted in a cold or hot way, after cleaning they must be washed under running water. If dry salting is planned, it is not necessary to wash the mushrooms, just wipe it with a slightly damp cloth.

Cold pickling method

For strong mushrooms of small size, salting mushrooms in a cold way is especially good. With this variant of harvesting, the fruiting bodies are laid out in layers in a prepared container, sprinkled with spices and salt, and then pressed under pressure.

Remember that bricks, lime or dolomite stones and metal objects should not be used as oppression. Due to contact with brine, they can partially dissolve, which will lead to damage to the workpiece.

This is how glass jars are filled in which the pickle will be stored, or fruit bodies are first salted in an enamel pan, and then laid out in jars. Consider a more convenient "pan" method of salting mushrooms for the winter.

For a kilogram of selected fresh mushrooms you will need:

• table salt (not iodized) - 50 g (two tablespoons without top);
• garlic - 3 cloves;
• dill - a few branches;
• carnation - 4 inflorescences;
• horseradish - 1 sheet;
• oak leaves, currants, spruce and heather twigs.

Cooking:

1. Dry the washed, peeled fruit bodies on a towel, cut off the caps from the legs, leaving no more than 0.5 cm.
2. Prepare an enamel pot: wash thoroughly and dry at a high enough temperature to get rid of microorganisms (jars that will be used to store pickled mushrooms for the winter should undergo a similar procedure).
3. Pour a little salt on the bottom of the pan, cover with half a sheet of horseradish, oak leaves, currants, sprigs of spruce (this will additionally protect the workpiece from damage).
4. Sequentially lay out layers of mushrooms, sprinkling each with salt and spices. Lay the middle, as well as the topmost salted layer with leaves and needles, cover everything with the remaining half of the horseradish leaf. Place on top, wrapping a clean gauze, a plate or a wooden circle of a suitable size and load it with oppression - a jar filled with water, or a heavy stone that does not dissolve in brine.
5. Leave the workpiece in a cool place at a temperature not lower than 0 ºC and not higher than 6 ºC for 2-3 weeks. During this time, the mushrooms will settle, release juice, salt and soak with spices. Then they can be laid out in prepared jars, closed with boiled lids (you should not use rolling lids for this type of blanks) and put away for storage.

Happy owners of oak barrels salt mushrooms in a cold way and store them right in this container, proven for centuries.

Hot pickling method

The principle of layered laying, sprinkled with salt and spices, is preserved here. However, unlike the cold method, the fruiting bodies are not only pre-washed, but also boiled.

To hot pickle 1 kg of mushrooms, you will need:

• table salt - 50 g (two incomplete tablespoons);
• currant leaf - 6 pieces;
• bay leaf - 10 pieces;
• garlic - 3 cloves;
• allspice - 10 peas.

Cooking:

1. Boil the peeled washed mushrooms in boiling water for 3-5 minutes, removing the foam.
2. Throw in a colander, let the broth drain, and cool the fruiting bodies.
3. Put the mushrooms in layers in a suitable container, salt and sprinkle each level with spices.
4. From above, cover the mushrooms with a continuous layer of currant and cherry leaves with dill stalks (when mold appears, such a cover will protect the mushrooms from contact with it), then cover with gauze folded in half, and place a plate with oppression on top.
5. Keep in a dark ventilated place with a temperature of 4 to 6 ºC (the temperature should not fall below 0 ºC).

The main indicator of the quality of such a workpiece is the color of the brine. If it's tan, it's ok. Gray color is a sign of the development of molds and spoilage of pickles.

Salting mushrooms in a hot way is suitable for both medium-sized whole and large cut fruit bodies. At the same time, mushrooms can be tasted after 4-6 days.

Dry salting method

In this version of salting mushrooms at home, the taste and aroma of natural mushrooms are preserved to the maximum. The recipe for salting mushrooms in a dry way is extremely simple: you will need carefully peeled mushrooms, salt - about 50 g per kilogram of mushrooms and seasonings (you can do without them).

Fruit bodies, without washing, are placed with their hats up in a container for harvesting in layers, generously sprinkling salt with each new level. Spices are placed at the bottom and on top of all layers. Then it is traditionally covered with a wooden circle, a load is placed on top and the workpiece is placed in a cool place.

As it settles and salts out, you can add fresh layers from above, also sprinkling them with salt and, thus, salting mushrooms for the winter in several successive portions.

The term of readiness for the dry method of salting is from 2 to 3 weeks. It is necessary to store such salting without removing oppression.

Storage rules for salted mushrooms

With any salting method, prepared mushrooms are stored in a well-ventilated dark place at a temperature of +4 to +6°C. If it gets warmer, the mushrooms will start to sour and spoil.

Storage containers should be glass, enameled or oak. In this case, the brine should completely cover the salted mushrooms. When it evaporates, you can add cooled boiled water. In capacious enameled and oak containers, the workpiece is stored under oppression. To protect the mushrooms from dust, the container in which the mushrooms are salted can be covered with clean, double-folded gauze.

Under such conditions, the optimal shelf life of a salted workpiece is six months; this is more than enough for the entire winter season.

Redheads usually grow in large groups. During the mushroom season, connoisseurs of such “deposits” find them in an amount sufficient for abundant seasonal harvesting. Knowing the right ways to pickle these delicious mushrooms, lucky pickers will be able to delight households and guests with delicious treats all winter long.

Not every housewife knows how to salt mushrooms, even if she knows the art of cooking at the professional level. These unique gifts of nature can be called a real delicacy, of course, under the condition of brilliant preparation. Melting in your mouth and surprisingly juicy, salty mushrooms will decorate your table and will be the perfect addition to hot potatoes with sour cream or a delicate salad. Our article contains the best recipes for salting mushrooms in a variety of ways. Hurry up to prepare pickles to arrange a real belly feast in winter.

How to salt mushrooms at home?

People begin to collect and salt mushrooms from the middle of summer. Nature gives us a crop of mushrooms until the first cold weather of October. To find it, it is enough to go into a spruce or pine forest. These mushrooms grow in a group, so it will not be difficult for you to collect a whole bucket of camelinas in just an hour.
In order not to confuse the camelina with a less tasty, but also incredibly beautiful wave, you need to pay attention to the place of the cut. The flesh should be bright orange and a reddish and slightly sweet juice is sure to stand out from it.
If you want to keep all the taste of camelina mushrooms, salt the mushrooms in wooden tubs. If this is not possible, use ordinary glass jars. It is advisable to process the harvested crop on the same day. Carefully sort and rinse the mushrooms, clearing the remnants of the earth and forest debris. Sort the mushrooms by size if you have collected a lot.

It is imperative to process mushrooms, no matter what pickling recipe you use. Regardless of the chosen method of salting, you need to store the workpiece at a temperature of 5-6 degrees in a place protected from sunlight.

Salting mushrooms in a cold way

1. Dish type: winter preparation.
2. Weight of the finished dish: 1 kg.
3. Time for preparing: .

• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Fresh mushrooms - 1 kg.
• Salt - 50 g.
• Currant leaves - 5-6 pcs.
• Bay leaves - 10-15 pcs.
• Garlic - 2-3 cloves.
• Pepper - 8-10 peas.

Cooking method

How to salt mushrooms in a hot way?

1. Type of dish: winter preparation.
2. Dish subtype: mushroom preparation.
3. Number of servings per outlet: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 3 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:
8. Calorie content: 22.5 kcal.

• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Salt - 50 g.
• Garlic - 5 cloves.

Cooking method

Salting mushrooms in this way is quite simple. Mushrooms of any size will do. Large mushrooms must be cut into pieces, pour water and boil for 3-5 minutes. Then put everything in a colander and cool. Place layers of mushrooms in a clean container, sprinkling each with salt and spices. Cover with a napkin from above and put oppression. The container is kept cool for a month, after which its contents are laid out in jars.

How to salt mushrooms for the winter in jars: a simple recipe

1. Type of dish: winter preparation
2. Dish subtype: mushroom preparation.
3. Number of servings per outlet: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Water - 4 liters.
• Salt - 50 g.
• Pepper - 1 g.
• Garlic - 2 cloves.
• Bay leaf - 3 pcs.

Cooking method

To pickle mushrooms in this way, put them in a colander and scald with boiling water. Then pour over the mushrooms with cold water, then put them in a saucepan in layers, sprinkling with salt and spices. Leave the container with oppression in a cool place for 2 weeks. After salting, you can enjoy a wonderful snack right away or store it in jars for the winter.

How to salt mushrooms raw (without boiling)

1. Type of dish: appetizer.
2. Number of servings per outlet: 10.
3. Weight of the finished dish: 1 kg.
4. Cooking time: 40 minutes.
5. National cuisine to which the dish belongs: Russian.
6. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Salt - 50 g.
• Garlic - 4 cloves.

Cooking method

Some housewives believe that it is impossible to boil mushrooms. Therefore, only such methods of salting mushrooms are used, where treatment with boiling water is excluded. Let's talk about one of them. To pickle the mushrooms, first prepare the enameled dishes. Sprinkle salt on its bottom and lay the first layer of mushrooms. Top with salt again, pepper and add a few pieces of garlic. Then lay another layer of mushrooms and process it as well. When the container is full, cover the pickle with gauze, put a plate on it and press down with something heavy. You can eat a treat immediately after the juice appears in it.

Salting mushrooms in a dry way for the winter

1. Type of dish: winter preparation
2. Dish subtype: mushroom preparation.
3. Number of servings per output: 50.
4. Weight of the finished dish: 5 kg.
5. Cooking time: 2.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Cholesterol;
• Portion - 100 g.

Ingredients

• Ryzhik - 5 kg.
• Salt - 250 g.

Cooking method

The basic rule for salting mushrooms with this method is that mushrooms cannot be washed before cooking. Therefore, they must be collected clean. Remove twigs and leaves of grass. Hats and legs should be cleaned as thoroughly as possible. Large mushrooms can be cut into pieces. Then salt the mushrooms in the usual way: lay them in layers and sprinkle with salt. The workpiece is pressed down with a lid from the pan or other device with a large plane. You need to put some kind of load on it, for example, a jar of water. After half a month, salting will be ready. The contents of the container are laid out in sterile jars and sealed. In winter, such a preparation is served as a separate dish or used as an ingredient in hot dishes or salads.

How to cook salted mushrooms with cloves: video recipe

1. Type of dish: appetizer.
2. Dish subtype: mushroom appetizer.
3. Number of servings per outlet: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1 hour.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Cholesterol;
• Portion - 100 g.

Ingredients

• Mushrooms - 1 kg.
• Bay leaf - 15 pcs.
• Salt - 50-70 g.
• Cloves - 30 g.

Cooking method

In this recipe for salting mushrooms, fairly large mushrooms are used. They are placed on the bottom of the pan, add a leaf of bay leaf, a few cloves and salt. So you need to create about 15 layers. Finally, cover the pan with a plate and press down with a jar of water. Two days later, a fresh snack can already be served at the table. The entire process of its preparation is shown in the video:

Salted mushrooms are one of the most delicious dishes that can be put on any table. As a rule, they are salted and pickled. Many choose the first method, since with such processing of mushrooms they retain more taste. Pickled mushrooms are stored in a cool and dark place, as they will quickly deteriorate in a warm place.

How to salt mushrooms - a quick method

In order to try pickled mushrooms, you do not have to wait long. You can try pickling mushrooms with a quick method. So they will turn out no less tasty. They can be eaten throughout the week after salting. Store mushrooms in a cool place.

What you need to cook mushrooms with a quick method:

• Fresh mushrooms 5 kg.
• Salt 200 gr.
• Dill stalks.
• Bay leaf 10 gr.
• Peppercorns 30 gr.
• Vegetable oil to taste.

Sequencing:

• First of all, you need to prepare the mushrooms. To do this, we clean them and rinse with cold water, then we clean the mushrooms from dirt. It is best to take mushrooms of the same size, so they will be better salted and turn out to be tastier.
• We take a suitable container and put mushrooms there with caps down. Sprinkle mushrooms with salt and spices.
• Leave the mushrooms for a few minutes in a salting container. During this time, the mushrooms will give juice. Immediately after the mushrooms are covered with the resulting brine, you can leave them for 2 hours and only then serve them to the table.
• Ready mushrooms should be washed with cool water and seasoned with vegetable oil.

Salting mushrooms in a cold way

The cold method of salting mushrooms is suitable for freshly harvested mushrooms. So they will turn out tastier and retain a maximum of vitamins. For this method of pickling, medium-sized mushrooms are perfect.

What you need for salting mushrooms in a cold way:

• Ryzhik 1 kg.
• Coarse salt 50-60 gr.
• Currant leaves 5-7 pcs.
• Bay leaf 10 pcs.
• Allspice 10 pcs.

Sequencing:

• At the bottom of the salting container we spread currant leaves, bay leaf and a little black peppercorns. Then sprinkle everything with salt and put some of the mushrooms on top.
• Sprinkle the mushrooms with salt and spices, then spread the mushrooms. Lay currant leaves on top of all layers.
• We cover the last layer with gauze and put oppression on top, on which you want to install the load. It can be either an ordinary jar of water or a stone.
• We leave the mushrooms in a dark and cool place for a month. After that, mushrooms can be served at the table.

Salting mushrooms in a hot way

Hot-cooked mushrooms keep much longer than mushrooms cooked in other ways. The reason lies in the way they are processed and salted. Mushrooms of various sizes are suitable for salting.

What you need to cook mushrooms in a hot way:

• Ryzhik 1 kg.
• Coarse salt 50-70 gr.
• Fuck root.
• Garlic 2-3 cloves.
• Currant leaves.
• Bay leaf.

Sequencing:

• We prepare the mushrooms. To do this, they need to be cleaned and all dirt removed. Then we wash the mushrooms with water and let them dry.
• Fill the mushrooms with water and put them on fire. Bring water to a boil and cook for about 3 minutes. Then we turn them over in a colander and let them cool.
• Prepare horseradish root. To do this, cut it into narrow and small strips.
• In a ready-made container for salting on the bottom, lay out part of the mushrooms with caps up. A layer of mushrooms should be sprinkled with salt and spices. After that, you can lay out a layer of mushrooms and sprinkle it with salt and spices on top.
• On the topmost layer, lay out a clean napkin and put oppression.
• We put the container with mushrooms in a cool place.
• After a month, you can transfer the mushrooms to clean, sterilized jars for storage.

Salting mushrooms is one of the most famous ways to process these mushrooms. With a fairly simple processing, they will turn out tasty and fragrant. The considered recipes will allow you to save all the taste and maximum vitamins of these mushrooms.

Salted mushrooms are very tasty mushrooms. I think they are the most delicious of salted mushrooms. But you need to be able to salt mushrooms. The fact is that when they lie down, they become ugly, green. True, this applies only to those mushrooms that grow in spruce forests. Those that grow in pine forests do not turn green. To preserve the beautiful appearance and “red” color of mushrooms, they must be salted exclusively by hot salting. However, it is also recommended to salt milk mushrooms in the same way, because they also tend to darken over time and acquire an unpleasant color.

Mushrooms are salted for the winter for about a week. From a three-liter bucket of small and medium mushrooms, you will get one liter jar of salted mushrooms.

Ingredients

• mushroom mushrooms 3 liter bucket
• Horseradish leaves, cherries, currants, dill, horseradish root
• Salt 1 large handful

The process of salting mushrooms for the winter

Rinse the leaves and dill, peel the horseradish root and cut into small pieces. Fill a large pot with water, bring the water to a boil. Dip half of the mushrooms into boiling water.

Boil the mushrooms for five minutes, then remove them with a slotted spoon.

Dip the second half of the mushrooms into boiling water and, in the same way, boil them for five minutes, then remove them. If you have to salt a large number of mushrooms, be sure to change the water after two batches of mushrooms.

At the bottom of a wide saucepan, put horseradish leaves, cherries and currants, dill and pieces of horseradish root. Put hats down (this is important) tightly to each other, in one layer, still hot boiled mushrooms. Sprinkle generously with salt, top with leaves and roots. Lay out the second layer of mushrooms, salt again, put seasonings and so on, until all the mushrooms are laid and tamped down.

Cover the mushrooms with a flat plate.

Place a weight on top. I used a pumpkin that happened to be nearby.

Leave the mushrooms under oppression at room temperature for a week. After a week, try the mushrooms, they should already be delicious.

Rinse the mushrooms, put them in a sterile jar and pour two tablespoons of salt per liter of water with brine. Close the jar tightly with a sterile lid.