I over-salted mushrooms when pickling, what to do + at home, secrets, methods

Milk mushrooms are considered one of the most delicious and nutritious mushrooms, even though they have a bitter taste.
After preliminary soaking, various dishes are prepared from them, as well as preparations for the winter. Typically, these fruiting bodies are well suited for pickling and pickling. However, sometimes there are situations when the milk mushrooms turn out to be over-salted after these processes. It is worth saying that there is no need to despair about this. If after 30-40 days of preservation you open a jar of fruiting bodies, and they are not suitable for serving, what should you do if the milk mushrooms are too salty? How to improve the situation and not embarrass yourself in front of invited guests with such a snack?

What else can you pour over-salted saffron milk caps with?

Some experienced mushroom pickers are willing to share with novice cooks what else can be used to pour over-salted saffron milk caps in order to correct the situation. To do this, use not only water, but also warm milk. It turns out that milk perfectly removes salt from fruiting bodies, restoring their natural taste.

Leave the mushrooms in the milk for 20-30 minutes, then squeeze them out a little with your hands.
They are washed in water, allowed to drain and then salted using salt and garlic slices.
The workpiece is taken to a cool and dark basement and stored at a temperature no higher than +10°C.

Preparing mushrooms

Before salting or pickling, milk mushrooms must be removed from dirt and bitterness:

put the mushrooms in a basin or a cup of suitable size, clean them from dirt with a soft brush or sponge;
cut out wormy, broken and blackened areas with a knife, put severely damaged mushrooms aside;
Pour cleaned mushrooms with fresh water, press on top with a plate so that they do not float, leave to soak for 2-3 days, changing the water regularly.

After this treatment, the milk mushrooms are slightly reduced in volume and get rid of bitterness. As a result, they will take up less space, be well salted and become pleasantly crispy.

How to save over-salted milk mushroom soup?

If you have prepared soup from over-salted mushrooms without trying the milk mushrooms in advance, then there is also a way out. How to save over-salted milk mushrooms in the first dish?

Add grated carrots to the soup and boil.
Fresh, well-washed rice or pearl barley is poured into gauze, folded in half.
Tie it in a bag and dip it into the soup, boil for 20 minutes and remove.
Add 150-200 ml of low-fat sour cream to the finished soup and cook again over low heat for 10 minutes.
If the soup still remains a little salty, dilute 4 tbsp in a small bowl. l. hot soup with 2 tbsp. l. flour.
Whisk to remove any lumps that have formed and pour into the soup in a thin stream, mixing thoroughly.

You can make several dishes from over-salted milk mushrooms: prepare portioned julienne, stew with potatoes and cream, and also make a filling for pies. In this case, for pies and pies you need to prepare the dough without adding salt.

What to do if milk mushrooms are over-salted

There are several ways to get rid of excess salt. To improve the taste you need to follow some simple steps:

Pour the marinade into a saucepan, put the container on the fire and let it boil.
Then take a small piece of sterile gauze or clean cloth, add 1 tablespoon of wheat flour and wrap thoroughly. Dip the bag into the boiling mushroom marinade and leave there for ten minutes.
After this, pour the liquid into the main components and let them stand for a day. As a rule, flour absorbs everything unnecessary, the taste improves noticeably, so there is no trace of the problem.

There is another option that will help get rid of excess salt:

You need to rinse each specimen well under running water, add fresh water and boil for 10 minutes.
Then drain the water, add new water, put it back on the stove and repeat the process. As a result, the taste is normalized.

Boil for 10 minutes, and then again, but in fresh water.

A way to save over-salted mushrooms

There is another way to save over-salted saffron milk caps.

Discard only half of the marinade, or most of it.
Add cold boiled water and place the jars to sterilize for 15 minutes.

Pickled over-salted saffron milk caps can be corrected using another method. Pour wheat flour into a clean cloth napkin, tie it tightly and lower it into the boiling marinade, after removing the fruiting bodies. Boil the mushroom marinade for 15 minutes (the flour will take away the excess salt), add the saffron milk caps, washed in cold water, and boil everything together for another 10 minutes - the mushrooms will be saved. Close with tight lids, let cool and take to a cool and dark room.

Consumption and possible harm

Moldy pickled fruit bodies should be thrown away immediately. They should not be eaten as botulism bacteria may begin to develop in tightly sealed jars.

The waste products of these bacteria are extremely dangerous and can cause serious illness, even death. The exception is mushrooms pickled no more than a day ago. For the same reason, moldy stocks sealed with metal lids should not be used.

Mold must be removed thoroughly. Consumption of the product along with mold formations is unacceptable, as there is a high probability of severe food poisoning, which may cause the following symptoms:

nausea, vomiting;

dizziness;

diarrhea;

temperature increase;

stomach ache.

At the first signs of poisoning, you should drink sorbents (Activated carbon, Atoxil, Polysorb, White coal) and immediately consult a doctor. In such a situation, the speed of assistance is very important.

Cold method of salting white milk mushrooms at home

For kg of milk mushrooms you need:

Coarse salt (not iodized) – 30 – 40 g.
Horseradish root - 20 gr.
Horseradish leaf – 1 – 2 pcs.
Garlic
Currant leaves
Bay leaf
Black pepper
Allspice
Spices to your liking

Preparation:

We wash the mushrooms under running water, carefully wash off all the stuck leaves, all forest debris, for this you can use a knife, a dishwashing sponge, just do this carefully so as not to break the caps, they are very fragile

Fill them with cold water in a large bowl and leave them to soak for 2 - 3 days, changing the water to clean water 2 - 3 times every day; while soaking, do not forget to cover them with a slight pressure so that they are completely covered with water

We take a container for pickling, depending on your number of mushrooms, it can be a large saucepan or bucket, do not use aluminum dishes

At the bottom add a little salt, a little chopped horseradish root, a few peppercorns each, a few currant leaves, a few chopped garlic cloves, 1 - 2 bay leaves and a horseradish leaf.

Next, lay the mushrooms in layers, caps down, make the layer about 3 cm thick and sprinkle with salt, a few pieces of chopped garlic, if you wish, you can also add currant leaves, add seasonings, then a new layer of mushrooms

We also sprinkle the top layer with salt, put chopped horseradish root, a little garlic, 3 - 4 leaves of currants, allspice and black pepper and a horseradish leaf, we try to cover the entire surface with it

Cover with a plate of slightly smaller diameter than your pan, and put pressure on top; you can use a three-liter jar half filled with water

The milk mushrooms should give juice and be completely covered with it; if there is not enough juice, you need to add water to the jar to make the pressure heavier

Place in a cool place for 30 – 45 days

If you are an avid mushroom picker, and this is not your last trip for milk mushrooms, then for this salting it is better to take a larger container, and then simply add a new portion of mushrooms in layers, layering with salt, spices, leaves

And if you are lucky enough to get some autumn mushrooms, then here is a recipe for pickled honey mushrooms, beautiful and amazingly tasty

In winter, your table will have delicious, crispy milk mushrooms and excellent pickled mushrooms

mushrooms can be boiled for 20 minutes. Usually this is enough to eliminate everything unnecessary;
Rice or pearl barley will correct the current situation. Place the contents of the jar in a saucepan along with the marinade. The grain is placed in a clean fabric bag, sent to the rest of the ingredients and boiled. Product components tend to absorb salt;
housewives prefer to use them in preparing a separate dish: salad, mushroom soup, fried potatoes. But then there is no need to add salt to the food or do it in a minimal amount.

It is worth saying that there is no need to despair about this. If after 30-40 days of preservation you open a jar of fruiting bodies, and they are not suitable for serving, what should you do if the milk mushrooms are too salty? How to improve the situation and not embarrass yourself in front of invited guests with such an appetizer?

Why does mold appear and what to do to prevent its occurrence?

Mold on mushrooms can appear as a result of several reasons:

non-compliance with cooking technology;
violation of the temperature regime during the salting process;
jars or other containers were not previously sterilized or this procedure was performed poorly;
insufficient amount of salt;
little liquid.

In practice, the appearance of mold is usually caused by several reasons.

And as mentioned above, if this fate befell pickled mushrooms rolled into jars, then there is no point in finding out why, you just need to throw them away.

But salted in wooden tubs or other containers, they begin to actively save, eliminating not only the consequences, but also the cause that caused the mold.

After measures have been taken to destroy it, the mushrooms must be stored at a temperature of no more than six degrees Celsius. Fresh spices are added to the container, in the form of onions, garlic, dill, horseradish leaves (depending on the recipe). Then they regularly inspect and once a week drain the upper brine, and instead pour in fresh brine at the rate of one liter of water, one spoon of salt, and also wipe the edges of the container where the mushrooms are with alcohol or vinegar to prevent the appearance of mold.

It is important to strictly adhere to the recipes for salting and pickling mushrooms, then the risk that mold will appear on them will be minimal.

Among the general recommendations before salting, we note the following:

disinfection measures (sterilization of jars and treatment of wooden tubs with vinegar and boiling water);
use only glass jars, as well as wooden and enamel containers;
you need a lot of salt, you can always soak it;
the surface of the mushrooms should be covered with liquid at least one centimeter over the pressure;
regularly rinse the pressure and edges of the container in which the mushrooms are salted;
do not neglect spices.

These basic rules will help preserve the beneficial and tasteful qualities of mushrooms, which will pleasantly please your household and guests during the mushroom off-season.

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Crispy salted mushrooms are the secret dream of any gourmet. Even those who are not fans at all will not refuse to try milk mushrooms, and even more so - saffron milk cap or chanterelle. Not every housewife knows the secrets of proper salting, and subsequent storage raises a lot of questions. Most often the problem arises: what to do if salted mushrooms become moldy?

What can you do if you have over-salted the white milk mushrooms?

If white milk mushrooms are over-salted during salting, then what should you do? The first thing that comes to mind is soaking mushrooms. White milk mushrooms are soaked according to the same principle as black ones. Another method can be used:

After washing, the milk mushrooms are poured with hot brine, which is made from boiling water, black pepper (corns), chopped garlic, vinegar or lemon juice. Pour this brine over the mushrooms, add sugar (1 tablespoon per 2 liters of water) and leave for 2 hours. Then the milk mushrooms are washed again, and then any dish is prepared from them.
If the milk mushrooms turn out to be too salty, pour them with low-fat kefir and leave for 1.5-2 hours.

Is it possible to over-salt black milk mushrooms with coarse salt and how to soak them?

Is it possible to over-salt milk mushrooms with salt if you prepared the preserves following the recipe? This is quite possible if the salt is coarsely ground. When salting or marinating, if you have not tasted the mushrooms before seaming, then they may turn out to be a little over-salted. Take action immediately as soon as you open the jar with the preparation. Although soaking does not improve the taste of mushrooms, the oversaltness almost completely disappears.

Some novice housewives admit that they over-salted the black milk mushrooms when salting them; what should you do in this case?

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First of all, the mushrooms are washed, filled with cold water and boiled.
If the fruiting bodies are highly salted, they are boiled 2 times for 10 minutes (each time in new water), as a result, the taste of salt will weaken.

However, before washing and boiling mushrooms, every cook should know how to properly soak over-salted black milk mushrooms. The final result of the dish you want to prepare will depend on this.

Mushrooms are washed well in plenty of water.
Fill with cold water, add citric acid and potatoes cut into several halves. These ingredients can extract excess salt from mushrooms.

What to do if the pickled milk mushrooms are too salty?

Pickled or pickled milk mushrooms that are too salty can be soaked in cold water for 2-3 hours before eating. In this case, the water should be changed every 30 minutes. Then place the mushrooms on a wire rack or sieve and leave to drain thoroughly.

Next, you can make a cold appetizer from the soaked mushrooms by cutting them into pieces and seasoning them with vegetable oil, onions or green onions. You can add chopped dill and parsley, mix and safely serve. You can be sure that guests will not notice anything.

Sometimes some housewives feel like they have over-salted marinade in their mushrooms. What to do if you over-salt the milk mushrooms in the marinade?

You need to take a small piece of cloth and pour 1 tbsp into it. flour and tie tightly with strong thread.
Place in boiling marinade and leave for 10 minutes. The flour will be able to absorb excess salt, then the marinade will acquire an excellent taste, and your mushrooms will be saved!

Some housewives prepare a vinaigrette from salted mushrooms, adding boiled and chopped vegetables. It turns out to be quite a tasty and spicy dish with salted mushrooms.

Over-salting meat

• Mash them into a puree and add the same amount of puree from completely unsalted vegetables.

• Light oversalting can be corrected by adding flour, fat, sour cream, and beaten egg whites to the puree.

• adding flour, rice, mashed potatoes, sour cream, onions - depending on the degree of salting.

• If there is no sour cream, you can add a little water acidified with lemon to the over-salted mushrooms.

• Sometimes a new portion of mushrooms is added. Fresh mushrooms, of course, do not absorb excess salt, but, evenly mixed with salted ones, they create the illusion of a lightly salted dish.

Mold on salted mushrooms: what to do?

In country literature they write that the appearance of mold on the surface of salted mushrooms is normal. What to do in this case?

The mold needs to be removed.
Rinse the cloth that covered the mushrooms well in hot salted water. Do the same with a wooden circle and oppression.
The walls of the dishes where there was mold should be wiped dry with a clean damp cloth.

It is believed that the appearance of mold in an acidic environment is natural, and it is harmless to humans. The fact is that during aerobic fermentation (fermentation and pickling of mushrooms as well) favorable conditions are created for the proliferation of yeast and mold.

Such mold does not harm humans, but it must be removed so as not to spoil the entire dish.

And if the mushrooms have soured, you can boil them again, but this does not always help - as in our case, for example.

At the beginning of cooking, salt is added only in two cases:

• when preparing fish soup or boiled fish (salt before adding fish, vegetables and spices).

The filling for pies, pies and minced meat for stuffed vegetables are salted twice as much. It is taken into account that part of the salt will go into unleavened dough, vegetables, or dissolve in the water in which the dish is cooked or stewed.

Legumes (beans, beans, lentils, mung beans, peas) are generally salted after cooking. If you salt them at the beginning, the beans will take an endlessly long time to cook.

Meat itself contains a high percentage of various salts, so it does not always need additional salting. Especially dishes cooked over an open fire. Most often, spices added to meat are enough to highlight its taste.

Any fish (boiled, fried, smoked) should have a pronounced salty taste, so it is salted generously.

Vegetables are salted more strongly than meat, but weaker than fish. It is almost impossible to correct over-salting of vegetables. But something can be done here too.

In addition, we must remember that salt, although the main one, is not the only seasoning that brings the dish to taste.

How to soak over-salted pickled milk mushrooms

It is often discovered that there is a lot of salt in the preparation only when opening a jar of pickled mushrooms. You can save over-salted milk mushrooms by soaking. To do this, they need to be poured into a large container and filled with cold water. Usually 2-3 hours are enough to get rid of excess salt, but with the condition that the water is changed every 30 minutes.

After this, place each specimen on a wire rack to remove excess liquid. Then you can make them into a regular snack with vegetable oil and onions.

When soaking, it is necessary to replace the water with fresh water, this should be done every half hour.

Low-fat kefir or liquid sour cream will do the job perfectly. The main components are placed in a container and filled with kefir. Leave to soak for 1.5-2 hours. After this, they are washed with boiled water. Then they are used for their intended purpose or put back into jars. It is necessary to store containers after the activities in a cold cellar or in the refrigerator.

After a month you can already eat.

Hot pickling of mushrooms

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into pieces. The prepared mushrooms are washed with cold water, and the mushrooms are soaked for

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully skim off the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, boletus and boletus, valui mushrooms and russula

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready to eat in

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

The collected mushrooms are thoroughly cleaned of soil, washed under running water and the stems are cut off. According to generally accepted opinion, you should not salt the legs. After this, the mushrooms are placed in a wide, shallow pan, with the top of the cap facing down, and filled with cold water. Milk mushrooms stay in the water for at least two days. The water in the pan should be changed twice a day. It rids mushrooms of bitterness and caustic juice.

How to make mushroom sauce if cold-cooked milk mushrooms are too salty

If you have over-salted the cold-salted milk mushrooms, then you can use them to make pasta sauce. For this option, to correct the situation, you need to carry out several processes.

Soak the mushrooms for 2 hours, changing the water several times.
Fry a large amount of onion until golden brown, mix with mushrooms.
Add the boiled pasta and stir – the mushrooms and pasta will not seem salty at all.
There is another way to give salted milk mushrooms excellent taste.
Place the over-salted mushrooms in a colander and place in the sink.
Turn on cold water and wash the milk mushrooms, constantly stirring them with your hands. This will help the liquid flush out excess salt from the mushrooms.

Is it possible to eat milk mushrooms?

These mushrooms are called conditionally edible because they contain poisons. ... Conditionally edible mushrooms need to be thoroughly washed and then boiled for 2–3 hours. Only in this case all the poisons will disappear and you will not get poisoned. White milk mushrooms bring benefits and harm depending on the quality of their processing.

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