How to properly salt serushki? The best and proven methods

1. Helps strengthen the walls of blood vessels, making them more elastic. At the same time, the nerve sheath is strengthened and thought processes are improved.
2. Activate the production of collagen and protein. Thanks to this, the condition of the skin improves, it becomes more elastic, and the regeneration processes of damaged areas are accelerated.
3. They improve the functioning of the gastrointestinal tract thanks to some components in mushrooms that remove toxins.
4. Burning extra calories - mushrooms speed up metabolism, normalize the microflora of the gastrointestinal tract, and stabilize peristalsis.
5. Strengthen the immune system: consumption of earrings leads to the production of antibodies that cope with infectious and fungal agents and cleanse the blood.

In addition, eating properly prepared mushrooms will help get rid of worms, relieve emotional stress, and normalize insulin levels in the blood, which is especially important for those who suffer from diabetes.

However, it is not recommended to mindlessly consume mushrooms in large quantities. This may cause:

1. Food poisoning as a result of exceeding dosages of chitin, which is contained in earrings. Characterized by nausea, vomiting, pain, fever, and migraine.
2. Development of an allergic reaction, manifested by itching, severe cough, redness of the skin.
3. Inflammation of the rectum and duodenum. Symptoms: aching joints, abdominal pain, pressure changes.

During pregnancy, with bacterial vaginosis, dropsy, you should not consume any dishes made from sulfur, as this can cause deterioration in your health.

Features of salting serushki

Before you pickle serushka mushrooms at home, they need to be prepared. The collected fruiting bodies are scattered and sorted by size. Young specimens will be cold processed whole; more mature specimens are best salted using the hot method. The fruiting bodies secrete a bitter milky juice and oxidize when cut, so after sorting they are processed and immediately immersed in salted water.

The preparation sequence is as follows:

1. Clean the top of the cap from dry grass, leaves and soil, and remove the protective film.
2. The spore-bearing layer can be left, but it is better to remove it, because there may be insects there.
3. Cut off the bottom of the leg and remove damaged areas.
4. When all the fruiting bodies have been processed, they are washed and soaked in plenty of water.

The water should be cool and changed 2-3 times during the day. The procedure is continued for up to 2 days, by which time the fruiting bodies will have lost their fragility, will be elastic, without bitterness in taste. To pickle mushrooms using a cold method, the fruiting bodies must be dry. The product is removed from the liquid and placed on a napkin to evaporate the moisture. For the hot method, this measure is unimportant.

Useful properties and calorie content of putiki

Serushki are nutritious and high-calorie mushrooms (185 Kcal per 100 g of product). Thanks to the rich chemical composition, which contains amino acids, fiber, vitamins, minerals, travelers are very useful.

Useful properties of putik:

1. Helps strengthen the walls of blood vessels, making them more elastic. At the same time, the nerve sheath is strengthened and thought processes are improved.
2. Activate the production of collagen and protein. Thanks to this, the condition of the skin improves, it becomes more elastic, and the regeneration processes of damaged areas are accelerated.
3. They improve the functioning of the gastrointestinal tract thanks to some components in mushrooms that remove toxins.
4. Burning extra calories - mushrooms speed up metabolism, normalize the microflora of the gastrointestinal tract, and stabilize peristalsis.
5. Strengthen the immune system: consumption of earrings leads to the production of antibodies that cope with infectious and fungal agents and cleanse the blood.

In addition, eating properly prepared mushrooms will help get rid of worms, relieve emotional stress, and normalize insulin levels in the blood, which is especially important for those who suffer from diabetes.

However, it is not recommended to mindlessly consume mushrooms in large quantities. This may cause:

1. Food poisoning as a result of exceeding dosages of chitin, which is contained in earrings. Characterized by nausea, vomiting, pain, fever, and migraine.
2. Development of an allergic reaction, manifested by itching, severe cough, redness of the skin.
3. Inflammation of the rectum and duodenum. Symptoms: aching joints, abdominal pain, pressure changes.

During pregnancy, with bacterial vaginosis, dropsy, you should not consume any dishes made from sulfur, as this can cause deterioration in your health.

How long to cook eared cherries before salting

Before hot salting, the earrings are boiled using the following technology:

1. The soaked earrings are cut into several parts, the small fruiting bodies are left whole.
2. Place the workpiece in an enamel pan.
3. Water is added 2 times more than the volume of serushki.
4. Place on the fire, boil for 15 minutes, skim off the foam formed during cooking.
5. The water is drained and the fruiting bodies are washed.
6. Pour water into a saucepan and bring to a boil.
7. Salt is added to boiling water at the rate of 0.5 tbsp. l. for 3 liters of water.
8. Dip the fruiting bodies into boiling water.

Advice!
Re-boiling time should not exceed 10 minutes. The water is drained, the workpiece is ready for further processing.

Pre-preparation and soaking

It is recommended to collect eared mushrooms from July to October, and only young mushrooms can be taken - harmful substances accumulate in old ones over time, which makes them unsuitable for consumption.
And in order for the collected earrings to be stored longer, you should go to the forest in the morning. Important: eared mushrooms can be salted, fried, boiled, or prepared in other ways, but you need to remember the danger of excessive consumption of such mushrooms. In addition, you should not use fruits for making pickles if their fruit body is severely damaged.

After collection, travelers need to thoroughly clean them from dust and dirt. After this, they must be washed in cold water. But the most important point is soaking. These mushrooms can be used in cooking only if they are soaked for at least three days, after which they must be boiled in salted water, changing the water 1-2 times. This will remove the inherent bitterness of the serushkas.

The easiest and fastest pickling recipe

The main advantage of this recipe is speed. Cooked serushki can be eaten after 5-6 days.

Ingredients:

• earrings - 3 kg;
• garlic - 2-3 cloves;
• black pepper - 5 peas;
• salt - 6 tbsp. l.

Salting the cherushka step by step:

1. Place the prepared mushrooms in a saucepan and cover with salted water.
2. Place the container on the stove, wait until the travelers boil and simmer for half an hour over low heat.
3. Cool the earrings - they should be warm, salt them.
4. Place the mushrooms in the pan, caps down.
5. Place spices and spices between the layers of serushki.
6. Place a pressure on top and put it in the refrigerator for 5 days.

The classic method of pickling for the winter in jars

Many chefs consider this method of preparation to be the most successful: the earrings will turn out elastic, juicy, and completely non-bitter.

For preparation you will need:

• earrings - 2.5 kg;
• salt - 5 tbsp;
• garlic cloves - 2 pcs.;
• peppercorns to taste.

Reference! To give the appetizer an incredible aroma and taste, you can add other spices: bay leaf, dill, currant leaves. Some housewives use cinnamon sticks and dried barberries for this.

How to deliciously pickle earrings at home:

1. The prepared fruiting bodies are placed in a jar or wooden barrel, each layer of mushrooms being topped with salt and spices.
2. Cover the pickle with a plate and place a weight on top. The container with serushkas is placed in the cellar or refrigerator.

After 35-40 days, the mushroom appetizer will be ready.

Salting serukh using the cold method

Mushrooms prepared according to this recipe will turn out crispy and strong, and the risk of souring of the earrings is also eliminated.

For preparation you will need:

• earrings - 1 kg;
• vinegar - 3 tbsp;
• salt - 2 tbsp;
• sugar - 2 tbsp;
• a little bay leaf;
• cloves, pepper - to taste.

It’s not difficult to prepare the workpiece:

1. Pour water into a pan, add spices, simmer over low heat for 5-7 minutes. When the marinade is ready, leave it to cool.
2. Serushki are prepared, large-sized mushrooms are finely chopped. Then the fruiting bodies are soaked, washed, cleaned and only then proceed to further preparation.
3. Boil for half an hour in slightly salted water.
4. The containers are sterilized, spices are placed on the bottom of the jars, and boiled mushrooms are placed on top. All this is poured with the cooled marinade and the jars are rolled up.

Is it possible to salt serushki with other mushrooms?

Serushki can be cooked, salted and marinated with other mushrooms. However, many chefs do not recommend doing this, because other mushrooms can interrupt their unique taste.

Hot method with waves

Serushki are best combined with other mushrooms of the Milk family. One of the most popular recipes is cooking with nigella and nigella.

You need to prepare the following ingredients:

• wavelets - 1 kg;
• earrings - 1 kg;
• some bay leaves;
• dill umbrellas - 2 pcs.;
• cherry and currant leaves;
• horseradish leaves;
• garlic clove - 2-3 pcs.;
• black pepper in peas - 5-7 pcs.;
• salt - 3-4 tbsp;
• cumin, cloves, other spices - to taste.

Salting process - description:

1. Place a pot of water on the fire, wait until it boils, add half the leaves and spices to the water.
2. Dip the prepared mushrooms into the water and boil them for about 20 minutes. Any scale that appears must be removed.
3. Place all the travelers in a colander to drain excess liquid, pour the brine into another container.
4. Place the svinushki in a bowl for pickles, add the remaining spices, pour in hot brine so that it completely covers the svinushki.
5. Place the salted putiki under pressure in the refrigerator - in 10 days the dish will be ready.

How to salt serushka mushrooms

Mushrooms are conditionally edible; they are classified in the last category in terms of nutritional value due to their unexpressed taste and lack of smell. This type can only be salted; you can prepare the first course, but there will be no mushroom taste. It is not advisable to fry fruit bodies. If you pickle serushka mushrooms for the winter, after 2 months you will get a delicious dish that will complement any menu.

The harvested crop can be salted in wooden, enamel or glass containers. The dishes are pre-prepared. A wooden barrel or keg is filled with hot water for a day so that the wood is saturated with moisture and the container does not leak.

Then it is treated with boiling water with the addition of baking soda. The jars are sterilized, the enamel dishes are cleaned with soda, filled to the top with water, and boiled.

A quick recipe for pickling serushka mushrooms

There is a quick way to salt fruiting bodies. It will take little time for processing, and the workpiece will be suitable for consumption in 25-30 days.

Advice! It is recommended to prepare a small amount; earrings according to this recipe are not stored for a long time.

Over time, the brine may become cloudy and the product may become sour. To prevent the fruiting bodies from losing their elasticity and the unpleasant taste of iodine from appearing, the workpiece should be salted with ordinary rock salt.

For the recipe you will need:

• soaked mushrooms – 2.5 kg;
• salt – 150 g;
• cloves – 5 pcs.;
• garlic – 4 cloves;
• dill - 4 umbrellas, can be replaced with seeds;
• horseradish leaves – 2-3 pcs.

It is recommended to salt fruiting bodies using the following technology:

1. The bottom of the glass jar is covered with a horseradish leaf.
2. Lay the product layer tightly.
3. Sprinkle salt, chopped garlic on top, add cloves and dill.
4. The next layer follows the same pattern.
5. Fill the jar to the top.
6. Top up with cold, unboiled water.
7. Cover the top with a sheet of horseradish, apply pressure, and cover with a napkin.

The workpiece is placed in a cool, dark room for fermentation. You can use mushrooms for long-term storage, but this will require additional processing.

Classic salting of serushka mushrooms using the hot method

Salting mushrooms according to this recipe takes longer, but the preparation is stored until the next mushroom season. Hot salting of earrings requires the following ingredients (for 2 kg of raw materials):

• currant or cherry leaves – 7 pcs.;
• salt – 130 g;
• citric acid – ¼ tsp;
• garlic – 3 cloves;
• dill seeds – 1 tsp;
• allspice or black pepper – 14 peas.

You need to salt mushrooms using the following technology:

1. Boil the soaked mushrooms and place in a colander to drain the liquid completely.
2. Pour a little salt into the bottom of a sterilized glass container, add a few peppercorns and dill seeds.
3. Sprinkle earrings in a layer of no more than 5 cm.
4. Layer by layer is salted and spices are added, including garlic and currant leaves.
5. The workpiece is filled with boiling water.
6. Leave open for a few minutes to allow the air to completely escape.

The jars are covered with nylon or metal lids and put into the basement. After 40-45 days the product is ready. After removing the lid, store the jar in the refrigerator.

Cold salting of serushka mushrooms

You can salt this type in a cold way according to the recipe for any mushrooms. Processing does not require preliminary boiling. Before salting the earrings, they are soaked for at least 2-3 days, using a wooden or enamel container.

Spices needed for the recipe:

• Bay leaf;
• umbrellas or dill seeds;
• horseradish leaves or root;
• peppercorns.

You need to add salt in the following order:

1. Salt is poured into the bottom of the container.
2. Place a layer of fruiting bodies, sprinkle generously with salt; approximately 100 g of salt per layer will be needed in a 50-liter enamel pan or wooden barrel.
3. Add spices.
4. Fill in layers to the top.
5. Cover with gauze and apply pressure.

Remove the workpiece to the basement. Over time, mold forms on the surface. Gauze is washed in warm water. Mold is also removed from the pressure using water with the addition of soda (1 tsp per 2 liters of water).

Hot salting of serushki with frills

Both species are tubular species with the same nutritional value and bitter milky juice. The volnushki are light, and the earrings are dark gray; after processing, the fruiting bodies retain their color; after mixing, the workpiece will look aesthetically pleasing in appearance. You can salt it with or without spices. For 1 kg of mushrooms you will need 40 g of salt.

Recipe for salting serushki and volushushka mushrooms using the hot method:

1. Mushrooms are soaked for 2 days.
2. Boil for 20 minutes.
3. Sterilize jars.
4. Pour salt into the bottom of the container and sprinkle it over each layer.
5. They are compacted well so that there are as few air pockets as possible.
6. Place gauze and a weight on top of the jar.

A day later, when the fruiting bodies release juice, the jars are closed with lids and put into the basement. After 15 days, the product can be included in the diet.

Secrets of cooking at home

The following secrets will help you when salting travelers:

1. Using a toothbrush is more convenient to clean mushrooms from various debris and leaves that often stick to the cap. The main thing is not to put too much pressure on the mushrooms so that they don’t start to crumble.
2. When soaking, you must ensure that the marinade completely covers the earrings. Otherwise, they will become covered with mold and it will be difficult to wash it off.
3. For pickling, it is better to use enamel dishes, glass jars, and wooden barrels. But it’s better not to take dishes made of clay - the salt will corrode the top layer of the material, as a result of which elements hazardous to health can get into the brine.

Serushki are excellent mushrooms for pickling and pickling. However, it is important to remember the need for careful preparation and soaking. This will remove harmful substances from travelers and avoid poisoning.

Cold pickled mushrooms without adding vinegar

The difference between such mushrooms and salted serushkas is that you need to add sourdough. This can be whey or soft kefir.

How to make pickled earrings:

1. After soaking, boil the valui in salted water (20 grams of salt per 1 liter of water) for 30 minutes.
2. Preparing sourdough. To do this, you need to dissolve salt, sugar, whey or kefir in boiled water and mix well.
3. The next step is to place the mushrooms in the prepared container.
4. Fill the stacked bitters with sourdough and set the pressure. We remove the container to a storage place with a temperature of 5 - 10 degrees. This temperature is favorable for the fermentation process.
5. After about a day, we remove the container to a cooler place (0-4 degrees) for further ripening. It will take 30-40 days.
6. After fermentation, the serushki should be placed in sterilized jars, filled with boiled brine and covered with lids.

Sources used:

• https://bymosque.ru/kak-zasolit-griby-serushki-v-domashnih-uslovijah/
• https://bymosque.ru/serushka-lozhnaja-grib-foto/
• https://foodandhealth.ru/griby/serushka/
• https://fermilon.ru/sad-i-ogorod/griby/grib-serushka-foto-i-opisanie-sposoby-prigotovleniya.html
• https://vilingstore.net/griby-serushki-i-zelenushki-foto-i315564
• https://gribnik.info/marinovannye-seruski/
• https://ferma.expert/griby/griby-serushki/
• https://fermilon.ru/zagotovki/marinovanie/marinovannye-serushki-retsept-prigotovleniya-na-zimu.html
• https://gribnik.info/seruski-na-zimu/

Recipe for hot pickled mushrooms for the winter in jars with vinegar essence

This method involves boiling the semolina in a marinade. Using table vinegar, you can marinate the entire fruiting bodies along with the legs, but in order for them to acquire the desired softness, the cooking process will take longer.

Ingredients:

• earrings - 1 kg;
• clean water - 1 l;
• granulated sugar - 30-40 g;
• table salt – 15 g;
• table vinegar (9%) – 8 tbsp. l.;
• bay leaf – 1 pc.;
• allspice and black peppercorns – 8 pcs.;
• cloves - to taste.

How to marinate earrings:

1. Rinse the earrings, peel them, and soak them in water for 12-15 hours.
2. Fill with water and add a handful of table salt.
3. Place on the stove and boil.
4. Cook over low heat for a little less than an hour.
5. Drain off excess liquid.
6. Rinse under the tap.
7. Boil the marinade along with seasonings.
8. Add boiled mushrooms to it.
9. Boil for about 25 minutes.
10. Place hot into prepared jars.
11. Roll up.