Mushroom season has come and all the mushroom pickers have gone into the forest for a “quiet hunt”, and when you return home, you will definitely be looking for new ways to prepare salted mushrooms in jars . After the heavy September rains passed, a huge variety of mushrooms appeared in the forest clearings and in the dense thicket - boletuses with a dense cap, honey mushrooms on a thin long stem, bright boletus and chanterelles, spicy moss mushrooms and trumpet mushrooms. All these types of mushrooms are suitable for preparing preparations for the winter. Each housewife has a choice of exactly how she will prepare them - dry or freeze, pickle or salt. You should resort to the first options if you want to cook various mushroom dishes in winter, for example, mushroom solyanka. But if you like to treat yourself to aromatic snacks and salads with pickled mushrooms, then be sure to prepare the harvested forest harvest in jars.
If this year the “quiet hunt” was a great success and you came home with not just one basket, but full buckets, then we suggest you seal the pickled mushrooms in jars for the winter . Today, a more popular method of harvesting is pickling mushrooms for the winter, where vinegar is necessarily added to the brine. This preservation method is used for all vegetables; the vinegar itself acts as a preservative, which ensures long-term storage of the product. However, the addition of vinegar affects the taste of the product, unlike salting, in which the final taste is achieved through natural fermentation. It was the salting methods that were traditionally used in Russian villages to preserve the mushroom harvest for the winter, but jars were not used, and the mushrooms were salted in large oak barrels and stored in a cool cellar. In addition to the fact that salted mushrooms can be served as an appetizer with green onions and sunflower oil, added to winter salads for the holiday table, they can also be used to prepare other dishes - fry and stew, add to soups, since salting allows you to preserve natural taste.
How to store salted mushrooms at home. General recommendations
Before you start pickling mushrooms, you should take care of the place where the pickles will be stored. Experienced cooks and lovers of quiet hunting recommend:
1. The temperature in the room or refrigerator should be from +2 to +4 degrees. Fluctuations are possible, but no more than 2 degrees in both directions.
2. Below 0 degrees - the pickle will freeze and lose its nutritional and taste value. Above +7 degrees is the ideal temperature for the development of pathogenic microflora.
3. The room must be ventilated and dry.
4. Mushrooms must be in brine. As soon as the product sticks its tip out of the jar, it immediately begins to mold.
5. Do not cover jars and other containers with paper, plastic bags or plastic jars. At temperatures above 0 degrees, water evaporates from the brine. Drops of moisture will accumulate under the improvised lid - this is an ideal environment for the growth of mold and yeast.
6. When salting, it is important to monitor the ratio of salt in the brine. Excess sodium chloride will ensure long-term storage of mushrooms, but will make them inedible. A deficiency will promote the activation of yeast and will cause lactic acid fermentation. The mushrooms will remain edible, but they will be unpleasant to eat.
7. For long-term storage, glass jars, wooden containers, and enamel pans should be used. Important! The material from which the dishes are made must not oxidize!
Storing salted mushrooms. Cooking tips
It is recommended to pickle mushrooms at home. Vinegar in the marinade will preserve the product and protect it from botulinum toxin. But this mushroom has a slightly different taste. Experienced cooks offer the following methods for storing pickled mushrooms:
1. If there is no dry basement, it is recommended to drain the liquid after salting. Lightly dry the mushrooms, place them in portions in plastic bags and place in the freezer. Such mushrooms can be stored for a long time without losing their taste, color and other consumer qualities. After defrosting, no additional processing of the product is required. Salted mushrooms are ready to eat.
2. After salting, rinse the finished product. Make fresh brine, immerse mushrooms in it and boil for 2 minutes. Place in a sterilized jar, pour boiling brine and roll up. Store the workpiece in a cool place.
3. Pickled mushrooms should sit in brine in the refrigerator for 7 days. Then drain the liquid and add vegetable oil to the finished product. Fat will not give mold a chance. Before use, drain the oil and eat with pleasure.
4. Place the pickled mushrooms in jars. The product should lie tightly without voids. Soak a cotton cloth in vodka or ethyl alcohol and place it on the mushrooms. Press the fabric down with a wooden cross. The brine should be 1–2 cm higher than the level of the caps. Cover the top with a plastic lid, the walls of which are moistened with vodka or alcohol.
An unusual storage option without brine
Some housewives prefer to store salted mushrooms without brine. It was noticed that fat and oily film do not leave mold any chance. Mushrooms prepared using this option will never become moldy.
The essence of the method is as follows:
- Mushrooms are salted in the usual, familiar way.
- A mandatory step is to keep the pickled mushrooms (in brine) in the refrigerator for at least 1 week.
- After 7 days, all the liquid is drained, and vegetable oil is poured into the container instead.
- To consume, you just need to drain the oil and enjoy the excellent taste of mushrooms.
Storing salted mushrooms. Sealed seaming method
It would seem that the easiest way to preserve a cooked product is to seal it airtight. Air does not enter, dust does not fly in and liquid does not evaporate. But these are the conditions that are ideal for the life of botulinum toxin, which is a powerful poison.
When working with mushrooms, you should adhere to 2 principles - either work strictly according to the rules or do not roll salted mushrooms into jars.
Mushroom processing method:
• before salting, thoroughly wash and clean the raw materials;
• thick parts of mushrooms - boil the stems of porcini and boletus 1.5 times longer than other varieties of mushrooms;
• use only recipes with vinegar;
• when placing the finished product in jars, subject it to long-term sterilization - either using autoclaves at a temperature of 120 degrees, or sterilize jars with mushrooms for 30 minutes;
• if you have any doubts about the quality of the finished canned food, then its contents should not be eaten;
• mushrooms must be eaten within 48 hours from the moment the jar is opened.
Homemade pickles, including mushrooms, are simple and delicious. Preserving cooked food is much more difficult. It is important to follow the recommendations of specialists when preparing the premises, containers and raw materials for homemade preparations. A little meticulousness and all winter you can enjoy your own pickled mushrooms.
• mushrooms must be eaten within 48 hours from the moment the jar is opened.
Is it possible to eat mushrooms under an iron lid?
Mushrooms should not be stored in hermetically sealed containers, for example, in jars rolled under metal lids. Without air access, the botulinus microbe develops in canned mushrooms, which releases the strongest known poison - botulinum toxin, which affects the nervous system.
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How to properly store salted mushrooms
Storage temperature
It is optimal to store salted mushrooms at a temperature of 5-6°C.
Regardless of the type of mushrooms, they are salted in barrels, tubs, enamel buckets or pans, and glass jars are also used for pickling.
To preserve salted mushrooms at home for a long time, you must first take care of the cleanliness of the storage containers. Pots, barrels and tubs are thoroughly washed, scalded with boiling water and dried, and glass jars are sterilized. If bacteria or fungal spores get into the storage container, the salted mushrooms will quickly deteriorate even if all storage conditions are met.
Now let’s figure out at what temperature to store salted mushrooms. Regardless of how the mushrooms were salted, they should be stored in a cool, dry place with an ambient temperature no higher than 5-6 degrees. Therefore, in an apartment, salted mushrooms can only be stored in the refrigerator. If the salted mushrooms are in a compact container, then it can be placed in a compartment designed for storing fresh vegetables.
In general, salted mushrooms, especially in large quantities, are best stored in a cellar or basement. Some housewives manage to store pickled mushrooms all winter on the balcony (the loggia must be glazed). But to prevent the mushrooms from freezing, special insulated boxes should be made. You can use old blankets, batting, wood shavings, sawdust, etc. as insulation.
Wherever you store salted mushrooms, always monitor the temperature. Too high a temperature will cause the mushrooms to sour. And at temperatures below 3 degrees, mushrooms become flabby and brittle, and lose most of their taste properties.
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During storage, you should shake or move the mushrooms about once a week to ensure the movement of the brine. The latter should completely cover the mushrooms, preventing them from spoiling. When some of the brine has evaporated, simply add cooled boiled water.
If mold appears on the surface of the mushrooms, it should be removed with a slotted spoon. If mold begins to appear again or there is too much of it, it is necessary to completely drain the brine and rinse the mushrooms with cooled boiled water. After this, they should be placed back in the storage container and filled with fresh, chilled brine.
Shelf life of salted mushrooms after salting
You need to know the exact pickling time so as not to miss the expiration date. The product is stored in a barrel for up to six months at a temperature of 0…+2°C.
After opening, pasteurized mushrooms in sterilized jars must be eaten within two days, then the brine will sour.
In a vinegar marinade with a lot of spices, the product is stored for another 3-4 days from the moment the container is uncorked, but only in the refrigerator.
Salting in open jars lasts from six months to a year at a temperature of 0 to +6°C.
How to understand that mushrooms are not suitable for eating
Microorganisms often form in jars of mushrooms, which can lead to botulism infection or serious poisoning. Clostridia bacteria live in soil and moss and cause infection. Therefore, mushrooms collected in the forest can be potentially hazardous to health.
Before cooking, it is necessary to get rid of leaves and soil residues, especially under the caps and on the legs. But even if all sterilization rules are followed, the product may not be suitable for food. Signs:
- Cloudiness of the brine. A dense white coating may appear on the walls of the jar or tub, and mushroom mucus will form in separate layers or pieces.
- Bubbles. If the air in the brine rises from bottom to top, this indicates an excessive accumulation of microorganisms at the bottom of the jar. They release gases in the form of small bubbles.
- Bloated lid. If the workpiece begins to make hissing sounds, it means that the seal is broken due to an excess of microbes.
If any of these signs occur, the mushrooms must be thrown away. They cannot be eaten.
That is why it is so important to pay special attention to the processing of dishes, cleaning and pasteurization of mushrooms. All problems can be easily avoided if you follow the rules of preparation and storage.
How long to store salted mushrooms
To preserve mushrooms during the winter, it is better to store them in enamel or glass containers. The top of the mushrooms should always be covered with brine. At an optimal temperature of 3 to 5 degrees, salted mushrooms should be stored for no longer than 6 months.
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Salting is one of the effective and simple ways to significantly extend the shelf life of mushrooms. Since fresh mushrooms cannot be stored for a long time, this is how our ancestors preserved mushrooms for a long time. Although, along with salting, drying was also used. This method of harvesting mushrooms is still relevant today. You can salt mushrooms cold or hot. Each of them has its advantages, but today we are not talking about that. In this material we will tell you how and for how long you can store salted mushrooms.
Is it possible to pickle mushrooms in plastic containers?
Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.
If there is no other option, pay attention to the markings on the bottom of the container.
If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.
Preparatory stage of salting
Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.
Sorting
Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.
Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.
If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.
Soaking
Next comes soaking. The procedure is carried out only for those representatives that contain dangerous milky juice. It is important to adhere to the time, which differs for different varieties.
Preparing mushrooms
You can collect and pickle different mushrooms, among which the most famous and popular among mushroom pickers are:
- White mushrooms;
- boletus;
- boletus;
- boletus (you just need to peel the caps first);
- chanterelles;
- honey mushrooms;
- flywheels;
- valui;
- brilliant green.
The collected mushrooms must first be sorted by type and size.
Process different types of mushrooms separately, sorting them by type and size (separately large, medium, small). For young boletuses, cut off the stems at a distance of 1-1.5 cm from the cap, for boletuses and boletuses - 2-2.5 cm, for butter mushrooms - 1-1.5 cm. Marinate the cut off stems of the mushrooms separately.
Methods for pickling mushrooms
There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.
Quick salting
The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.
Boil them until tender, add salt to taste, use spices, garlic and pour in weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.
Hot method
The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.
As soon as the liquid boils, place the mushrooms in it.
Important! After 5 minutes, foam will appear that needs to be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.
Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.
Cold way
Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.
Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.
Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.
Important! Synthetic fabrics cannot be used.
Refrigerate the pickles, and within a few weeks you will be able to enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.
This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.
Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.
After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.
Without vinegar
The recipe for making it without using vinegar is especially popular.
Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
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Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.
Pickling frozen mushrooms
There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.
For 3 kilograms of freezing, you will need 3 heaped tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.
After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.
Dry pickling
This method is used to prepare saffron milk caps and russula. The saffron milk caps are wiped, the russulas are washed. When dry salted, mushrooms cook quickly and retain their original taste and aroma. You can use chopped garlic for cooking.
Preparing salted saffron milk caps
The step-by-step instructions in this case look like this:
- Wipe the mushrooms with a sponge. If the saffron milk caps are large, cut them so that they are easy to eat.
- Place a layer of prepared saffron milk caps in a container on a layer of salt.
- If long-term storage is not required, salt the saffron milk caps to taste like fried mushrooms. For long-term storage, you need 40-50 grams of salt per 1 kilogram of saffron milk caps.
- Fill the container with layers of salted saffron milk caps. Lightly crush the top and add salt.
- Prepare the oppression as in previous recipes.
- Place the container in a cool place. Salting time - up to 3 days.
- Remove the pressure. Place the saffron milk caps into jars. Oppression in the jar can be created using a polyethylene lid, which is pushed inside. A small weight is placed on it - a glass or glass.
- Make 2 holes in the plastic lids. Place lids on jars.
Homemade mushroom pickles are tasty and aromatic. Experienced mushroom pickers cold-pickle batches of milk mushrooms, volushki, and serushkas. It is easier to prepare pickles hot than cold, but the flavor disappears and the mushrooms turn out soft. Dry pickling is the simplest way to prepare delicacies from saffron milk caps.
- Sorted. You can salt together volushki and serushki or different types of milk mushrooms.
- Clean from debris and spruce needles.
- The legs are cut off.
- Large caps are cut into equal parts.
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Recipes for pickling mushrooms at home
It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
- 60 grams of salt;
- 4 cloves of garlic;
- 10 black peppercorns;
- and the same number of leaves from a currant bush;
- several dill umbrellas.
Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.
To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.
Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.
Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.
To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.
Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
White mushrooms
The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.
It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.
Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Next, put the mushrooms in jars, adding spices, and fill with mushroom brine, seal, and after 5 days the dish can be eaten.
Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.
Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.
The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.
All that remains is to put the cowsheds in jars, fill them with brine and seal them.
Hot way
According to this recipe, honey mushrooms and milk mushrooms are prepared. Instead of soaking, cook the mushrooms for 15-20 minutes. Only the caps are used for pickling.
Cooking honey mushrooms
For example, consider the sequence of actions when hot pickling honey mushrooms:
- Clean the mushrooms. Separate the caps from the stems.
- Place the caps in the pan.
- Pour boiling water from the kettle so that the water lightly covers the mushrooms.
- Cook autumn mushrooms without salt for 20 minutes, pine mushrooms for 15 minutes. All mushrooms are boiled heavily.
- Cool the pan with honey mushrooms to room temperature.
- Wash the cooked honey mushrooms thoroughly in a large bowl of water. When washed, they do not break or crumble.
- Transfer to a container.
- Squeeze the water out of the washed honey mushrooms.
- Prepare the oppression - fabric, plate, weight. You can salt honey mushrooms in plastic food buckets.
- Peel and chop the garlic.
- Weigh mushrooms and salt. For 1 kilogram of mushrooms you need 50 grams of salt.
- Salt the mushrooms in the same way as for cold salting. Honey mushrooms are prepared using the hot method 1 week in advance.
How to store a started jar of mushrooms?
At the feast, they opened a large three-liter jar of salted mushrooms. Of course, they didn’t eat everything. There are more than half of the salty mushrooms left in the jar. How to store an open jar of salted mushrooms in the refrigerator so that they do not disappear or become moldy?
A good option for storing an open jar of salted mushrooms has already been described - a rag soaked in vodka or alcohol.
There is an option for storing such mushrooms by filling them with vegetable oil. To save oil, you can transfer the mushrooms to a smaller jar.
Third option. You can fill the jar with melted butter or pork fat (they will solidify on the surface and mold will not appear). But then it is quite difficult to wash off these substances - only in hot water.
The fourth option is to simply soak your mushrooms in salt water. Although you can make a brine by adding bay leaves, peppercorns, and a dill umbrella. This is the most budget-friendly option for preserving salted mushrooms.
Fifth option - place gauze on the mushrooms in several layers and sprinkle coarse salt on top. Mold doesn't like salt. And the gauze along with the salt can be easily removed.
I don’t recommend freezing these mushrooms - for example, after freezing, I no longer like the taste.
The jar must be stored with a lid and always in the refrigerator at a temperature of zero to six degrees. Within a few days, no mold will appear in them. And in a few days, I think your family will deal with these mushrooms).
I don’t recommend freezing these mushrooms - for example, after freezing, I no longer like the taste.
Salted mushrooms: how to store at home
Since ancient times, people have wondered how to preserve food for a long time. Their lives depended on these skills. Today, improper storage of food can lead to unnecessary waste of money and diseases of the gastrointestinal tract. However, with the advent of refrigerators, people still continue to use ancient methods of preserving food, including mushrooms. Therefore, it would be nice to find out how to store salted mushrooms at home.
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Storage conditions
It is important to know that when preparing salted mushrooms, special storage conditions must be taken into account. Otherwise, this can lead to disastrous consequences - not only damage to the product, but also health problems.
Temperature
For good preservation of mushrooms, the temperature in the cellar or refrigerator should be from +2°C to +5°C. If not maintained, it will lead to product deterioration. So, at temperatures below 0 °C, the mushrooms will freeze and crumble. Above +6°C, pickles will begin to deteriorate and turn sour.
It is necessary to ensure that the basement in which the salted mushrooms will be located is well ventilated. And some craftsmen store salted mushrooms on the balcony in winter. In this case, the balcony or loggia must be glazed. To prevent the mushrooms on the balcony from freezing, you can use improvised means to insulate them. For example, take a wooden or cardboard box and put a blanket in it. This way, the jars of mushrooms will be warm and will not freeze.
Required sterility
At home, it is better to store salted mushrooms in glass jars. If you keep them in metal containers, you need to make sure that the metal from which the dishes are made does not oxidize. It is important to remember that before placing mushrooms in any container, you need to take care of its cleanliness.
So, the pan needs to be washed and doused with boiling water, then dried, and the jars need to be sterilized. Here is one way: wash the jar thoroughly with detergent, then place it over a boiling kettle for 2-3 minutes, then remove it with a towel or thermal gloves. The sterilization process is complete.
If you do not take these recommendations into account, then all your preparation efforts will be in vain. Dirty dishes will definitely lead to spoilage of salted mushrooms, even if the temperature storage conditions are met.
Ingredient ratio
This is an important point for high-quality and long-term storage of mushrooms. It is necessary to maintain the proportions of salt and water. Of course, in excessively salty brine, mushrooms will be stored better and longer, but will become completely unsuitable for consumption. If the brine is not salted enough, this will lead to a fermentation process and the product will become sour.
For each type of mushroom, there are certain proportions of salt per 1 kg of product. For example, when cold salting mushrooms such as tremors, russula and milk mushrooms, 45 grams of salt are required per 1 kg of product. For hot salting, 60 grams of salt per 1 kg of mushrooms is enough.
Other subtleties
When storing salted mushrooms in glass jars or other containers, do not cover them with plastic or cling film. If the temperature is above 0 °C, this will lead to evaporation of liquid from the brine. In mushrooms that are not in brine, due to the accumulation of moisture under the lid or improvised plug, yeast fungi will multiply.
You also need to know how to preserve salted mushrooms from mold. To do this, during the salting period, you should shake or shift them once a week to create conditions for the movement of the brine. In this case, the mushrooms should be completely covered with liquid.
Storage in glass containers
Glass jars are found in almost every home, so they are often used for pickling foods. In order for salted mushrooms to be perfectly preserved in a glass container, a number of important conditions must be ensured:
- Use only clean dishes; it is advisable to sterilize them additionally.
- Be sure to dry the jars thoroughly before adding mushrooms.
- Be dry, well ventilated.
If the containers are small in volume, they can be stored in the refrigerator. For example, in the vegetable compartment. With this storage, the mushrooms will be suitable for consumption for up to 6 months.
A significant batch of salted mushrooms is stored in a cellar, basement or other room. In this case, the place where the workpieces will be located must meet the following requirements:
- The room temperature should be within +4 +6 °C. Below 0°C, mushrooms freeze, become brittle or crumble, and lose their taste; at temperatures above 6°C, the fermentation process begins, which leads to souring of the product and its spoilage.
There is another place in the apartment that can be used for storing pickled mushrooms. This is a balcony or loggia. In this case, special boxes are prepared for the cans: they are insulated with improvised materials, for example, an old blanket, batting, sawdust.
Salted mushrooms will not spoil in glass containers if they are always covered with brine. That is why it is necessary to periodically check the workpieces, and also ensure the movement of the brine by carefully shaking the containers. The lack of evaporated liquid in the jar should be replenished by adding new prepared brine or simply chilled boiled water.
Following these simple rules and ensuring proper storage conditions will allow you to enjoy delicious mushrooms for 1 year, until the next new harvest.
Important: after opening the jar, mushrooms can only be eaten for 2 days.
Types of salting
In addition to storage methods, there are also several types of mushroom pickling: cold and hot. Cold pickling occurs by soaking mushrooms in brine for several days. Hot salting involves boiling the product in brine. Lamellar types of mushrooms are mainly suitable for pickling: milk mushrooms, russula, trumpet mushrooms, honey mushrooms, etc.
After the “quiet hunt,” the mushrooms need to be cleaned of dirt and washed thoroughly under warm water. And some types require soaking to get rid of bitterness. This is done within 3 days, for large specimens - up to 5 days.
Ingredients:
- 500 grams of saffron milk caps;
- 20 grams of salt;
- currant leaves 10 grams;
- bay leaf;
- allspice;
- 5 grams of ground red pepper.
Preparation
- Place the peeled saffron milk caps on a sieve or colander. Scald them several times with boiling water and immediately after that pour water into which ice cubes were previously thrown. Then place the product on a paper towel and let it dry.
- Place bay leaf and pepper mixed with currant leaves at the bottom of a glass jar. Distribute the saffron milk caps evenly, sprinkling each layer with salt and pepper.
- Cover with a cotton cloth soaked in vodka, place a wooden or plastic circle, and place a mug filled with water on it.
- The product will be ready after 35 days of salting.
For those who don’t like picking mushrooms or are simply worried that they might end up with inedible specimens (but they still want to eat mushrooms), a trip to the nearest vegetable store is required, where you can buy champignons and prepare such an appetizer.
You will need:
- 3 kg of champignons;
- 350 g onions;
- 200 g hot chili pepper;
- 200 g salt;
- vegetable oil;
- spices to taste.
Preparation:
- Remove the top layer from each champignon cap, rinse thoroughly and wait until the water drains. Place them in a bowl and sprinkle with salt, mix everything thoroughly.
- Peel the onions and chili peppers and cut into rings.
- Place the ingredients in sterilized jars in the following order: onion-pepper-champignons. It is imperative that the final layer be champignons.
- Fill the workpiece with oil. If desired, add spices to taste and seal the jar.
- All you have to do is marinate the appetizer for a week, and you’re ready to eat.
Cold salting
Milk mushrooms, podgruzdki, saffron milk caps, volnushki, serushkas, greenfinches, and russulas are prepared using the cold method. When cold salting them:
- clean, cut;
- soak;
- wash, wring out;
- salted;
- put under oppression;
- put into jars.
The collected mushrooms are poured onto a table covered with newspapers. Before soaking mushrooms:
- Sorted. You can salt together volushki and serushki or different types of milk mushrooms.
- Clean from debris and spruce needles.
- The legs are cut off.
- Large caps are cut into equal parts.
- The prepared parts are placed in a bucket.
- Fill with cold water.
- Cover with an enamel lid or flat earthenware dish. Place a load on top, for example, a bottle of water.
- Soak for 2 to 4 days. The best temperature for soaking is 18-20 degrees.
The water is changed at least once a day. When soaking, foam is released, the workpieces become elastic, change color and size.
- Remove the oppression.
- Pour warm water into a basin.
- Rinse thoroughly, clean if necessary, rearrange, check the prepared parts.
- Set the rough legs aside.
- Wring out the blanks, put them in a bowl, which must first be weighed on a kitchen scale.
For 1 kilogram of squeezed mushrooms you will need 50 grams of salt (ratio 1:20). Garlic cloves, horseradish leaves, currants, cherries, dill umbrellas, allspice are added to taste.
Cooking serushki with garlic
To make the mushrooms tasty, you need to do this:
- Weigh the squeezed earrings.
- Measure out the salt.
- Pour some salt into the bottom of the pickling container.
- Place the earrings, add salt and chopped garlic cloves.
- Place the following layers of cherushki, salt, and garlic on the bottom layer.
- Place the rough parts of the legs mixed with salt and garlic on top. Place along the edge if there are not enough legs.
- Sprinkle the last layer with salt.
- Cover the container with a dish. First place a cotton cloth under it. Fold the ends of the fabric onto a plate.
- Place the load. Cover the gaps with the walls with a cloth.
- Place the container in a cool place. Check the earrings placed under pressure. If mold appears, replace the pressure. Add brine if necessary.
Keep the earrings under pressure for 30-40 days.
Next, for winter storage, you need to put the pickles in jars:
- Remove the load. If mold appears on the edges, remove it from the walls with a clean sponge.
- Carefully lift the dish by the cloth. If there is mold, discard the top layer of mushroom stems.
- Place the earrings tightly into sterilized glass jars so that the brine fills all the voids.
- Create pressure inside the cans. To do this, soak a cotton cloth in vodka and wring it out. Cover the neck of the jar with a cloth. Place 2 wooden sticks on top. Place the chopsticks under the hangers of the can.
- Place plastic lids on the jars.
Cooking tips
To store salted mushrooms at home for a long time, you should know certain culinary subtleties. After all, if prepared incorrectly, this product can quickly deteriorate.
Method one
- After salting, the liquid must be drained.
- Dry the mushrooms on a paper towel and place in portions in a plastic bag or cling film.
- Then place the preparations in the freezer. The product will not lose its taste even after long-term storage. After defrosting, the mushrooms can be eaten immediately.
Method two
- After the mushrooms are pickled, they must be washed thoroughly.
- Boil fresh brine. Place mushrooms in it and boil for 2-3 minutes.
- Place them in a pre-sterilized jar and pour in hot brine.
- Roll up and let sit in brine for about 7 days in the refrigerator.
- Then drain the liquid and pour vegetable oil over the prepared mushrooms. Thanks to the oil, the product will not mold and spoil.
- Before eating mushrooms, the oil must be drained.
Method three
- After salting, place the mushrooms in glass jars.
- Press them down with your hand so that all the air comes out. This is necessary for long-term storage, since due to the voids in the jar, fungus will form, which will lead to damage to the workpiece. The mushrooms should reach the top of the jar.
- Take a container, pour vodka and wet a cotton cloth with it (it is very important that the cloth has a diameter twice as large as the volume of the jar).
- Place this fabric on top of the product, and use wooden sticks placed crosswise over the shoulders of a can, for example, from an ice cream container, to create pressure.
- The brine should extend above the mushrooms, covering them by 1.5 cm. If it is not enough, add brine (30 grams of salt per 1 liter of water).
- Close the jar with a tight plastic lid. Its sides must first be soaked in vodka.
- Shelf life - up to 1 year.
- Remove the top layer from each champignon cap, rinse thoroughly and wait until the water drains. Place them in a bowl and sprinkle with salt, mix everything thoroughly.
- Peel the onions and chili peppers and cut into rings.
- Place the ingredients in sterilized jars in the following order: onion-pepper-champignons. It is imperative that the final layer be champignons.
- Fill the workpiece with oil. If desired, add spices to taste and seal the jar.
- All you have to do is marinate the appetizer for a week, and you’re ready to eat.
Storing salted mushrooms
Written by Nikolay Budnik and Elena Mekk.
Many mushroom pickers are faced with the question: how to store harvested mushrooms in a city apartment? This is especially true for salted mushrooms. We will share our many years of experience.
We salt mushrooms mainly in a cold way in buckets, tanks, and pans. Place a cotton cloth on the mushrooms, then a lid or saucer (so that the distance to the walls is 0.5 - 2 centimeters), then a squeeze (usually a three-liter jar with the required amount of water). The mushroom juice should cover the mushrooms. In this form they are salted on the balcony for 30 - 40 days.
When the mushrooms are salted, we put them in jars of the required size, filling them tightly, without voids. The mushrooms should almost reach the top of the jar. A cotton cloth soaked in vodka is placed on them. VODKA IS NEEDED TO PREVENT MOLD GROWING! After this, the mushrooms are crushed with sticks placed crosswise over the shoulders of the jar. These sticks are also moistened with vodka.
Juice should appear above the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salted water (1 tablespoon per liter of boiled water). The top of the jar is closed with a thick plastic lid with a side, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dried out more and were preserved worse.
In this form, salted mushrooms can be stored in a cool place until the next harvest, or even longer. We usually store mushrooms in a cupboard under the window. You can use a refrigerator, a floor near the balcony, and a caisson - whoever has what options. The main thing is that the mushrooms do not freeze in the cold and do not become acidic in the heat.
1. Ready-made salted mushrooms are compacted tightly into glass jars so that there are no voids left.
Interesting: Sea water storage
2. Bending sticks are split off from a pine or spruce block. This manufacturing method is very productive.
3. Sticks, cloth and lid are disinfected with vodka.
4. The brine should appear above the mushrooms.
5. In this form, mushrooms can be stored for one to two years!
Small videos about storing mushrooms in a city apartment.
How to properly fill jars with mushrooms.
How to close jars for long-term storage of mushrooms
How to store a started jar of mushrooms in the refrigerator
Salted mushrooms after a year of storage
. And now a big film about storing salted mushrooms.
4. The brine should appear above the mushrooms.
