How to quickly and deliciously pickle greenfinch mushrooms at home?

At all times, canned mushrooms were considered an excellent appetizer for the holiday table.
In order not to break good traditions, let's look at recipes for making pickled earrings at home. These cute mushrooms have a dense fruiting body. It does not crumble with a light touch, and also has an original taste. Serushki belong to the Russula family and are considered conditionally edible mushrooms. They require special heat treatment before use. Let's learn how to properly prepare a product for salting. We’ll also get acquainted with simple recipes for making pickled earrings, shared by experienced chefs.

Preliminary preparation at home

As a rule, the preparatory stage before pickling mushrooms is a complex, long process that requires patience. It includes sorting (if you collected different types of mushrooms, and not just green stuff), clearing forest debris and washing.

1. Sorting. It is better to divide all collected mushrooms by type. This is due to the fact that the time required for salting may differ for different types of fruiting bodies.
2. Cleansing. The greenfinches are freed from dirt and the damaged areas are cut out with a knife. Cleaned mushrooms are washed in cold water. Don’t forget to thoroughly wash the middle recesses of the caps, as hard-to-reach dirt and debris accumulate there.

HELP : If you plan to cut large specimens, this can be done already during cleaning, then the work will be more convenient and easier.

The easiest and fastest salting method

Making salted greens at home is not difficult at all. To pickle these mushrooms quickly and easily, take the necessary ingredients:

• greenbushes – 3 kg;
• water – 6 glasses;
• salt – 3.5 tbsp. l.;
• bay leaf – 3 pcs.;

• grated horseradish root - 2 tbsp. l.;
• black peppercorns – 7–10 pcs.;
• black currant leaves.

Pickling greenfinch mushrooms follows the following simple procedure:

1. Peeled greens should be poured with cold water and then rinsed thoroughly.
2. Place the mushrooms in a saucepan.
3. Add 6 glasses of water.
4. Boil the mushrooms for about half an hour.
5. After cooking, drain the greenberries in a colander and let the excess water drain.
6. Place the fruit back into the pan. Add the necessary spices and grated horseradish root.
7. Fill the rows with water and put on fire. Bring to a boil, cook for 15 minutes.
8. Then cool them and place them in glass jars, on the bottom of which you first place currant leaves.
9. Pour brine into each jar to the brim and close with nylon lids.
10. Leave the jars to cool. For long-term storage, place them in a dark place.

Hot salting of semolina

Serushka can be salted hot or cold, pickled and even dried. The most popular is still hot salting, which preserves the crunchy properties of the mushrooms and their density.

Content

1. Useful properties of serushka
2. Hot salting of semolina

Preparing mushrooms for pickling

We clean all the material from leaves, dry branches, soil and remove the protective film. Cut off the bottom of the stem and damaged areas of the mushrooms. Wash and soak in cool salted water for about a day. We change the water a couple of times during the day. During this time, the bitter taste will disappear from the mushrooms, and they will become more elastic.

Boiling

Before hot salting, the earrings must be boiled. We cut large specimens into several parts, leaving small ones whole. Now we place everything in an enamel bowl and fill it with water, a volume 2 times greater than the volume of mushrooms. Place on the fire and boil for about 10-15 minutes, remembering to skim off the foam. Then drain the water and wash the mushrooms. Next, pour water into the pan and bring to a boil. After the water boils, add salt to it at the rate of half a tablespoon per 3 liters of water and put all the mushrooms in there. After a couple of minutes, our preparation is ready, you can drain the water.

Salting cherushki

We calculate the amount of ingredients. For 1 kg of mushrooms you need 50 grams of salt (2 level tablespoons). If desired, you can add currant leaves, cherries, garlic, bay leaves and spices to taste. To prepare the brine, you need to dissolve the salt for 2-3 minutes in boiling water. Mushrooms are laid out in layers in a separate container, and additional ingredients (garlic, spices) are added between each layer.

It is advisable to lay out the caps first, and then the stems, so that if mold appears, it will not affect the delicious soft caps of the earrings.

Then the mushrooms are poured with hot brine, covered with a clean cotton cloth or gauze and pressure is placed on top.

When the brine has cooled, the container with mushrooms should be put in a cool place, maybe in the refrigerator or on the balcony. The entire salting process will take you about a month. Afterwards, you can place the mushrooms in sterilized jars. Note. Collect mushrooms only in environmentally friendly places. Near roadsides, industrial enterprises and landfills, they accumulate toxins that do not go away even with heat treatment.

Salty crispy earrings will serve as a very tasty addition to fried potatoes. Follow all the stages of preparation, then your guests and household members will be delighted with the treat.

Classic recipe for pickling for the winter in jars

To pickle greens in the classic way, you will need the following ingredients:

• brilliant greens – 1 kg;
• water – 2 liters;
• salt – 40 g;
• sugar – 25 g;
• several sprigs of dill;

• raspberry leaves – 8 pcs.;
• cherry leaves – 8 pcs.;
• black pepper – 10 pcs.;
• bay leaf – 3 pcs.;
• vinegar – 50 ml.

How to pickle greenfinch mushrooms for the winter:

1. First, you should properly prepare the rows for preservation: thoroughly rinse and clean the greenbushes.
2. To prepare mushrooms for the winter, you need to make a brine. Add the required amount of spices and salt to the water and place the pan on medium heat.
3. Bring to a boil and turn off the heat.
4. Let the brine cool for 15 minutes.
5. Next, transfer the prepared peeled greens into jars, compacting them tightly. Mushrooms should take up more than half the container.
6. Pour in some brine and add more rows on top.
7. Add the remaining marinade to the top of the jar. Pickled green mushrooms are immediately covered with lids and stored in a warm place for several weeks.

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.

Cold pickling of greenflowers

Salting green rows in a cold way is an excellent option for a holiday snack. To prepare mushrooms this way, you will need a suitable container: a wooden barrel, an enamel bucket or a saucepan. You can also use ceramic cookware.

Ingredients:

• brilliant greens – 5 kg;
• salt -200 g;
• dill - 7 umbrellas;

• bay leaves – 5 pcs.;
• black currant leaves.

How to pickle green mushrooms - step-by-step description:

1. Remove the film from the mushroom caps with a knife.
2. Cut off most of the stem.
3. Rinse the mushrooms thoroughly with water.
4. Place currant leaves, dill umbrellas and salt in jars.
5. Place the greens in containers, alternating them with layers of salt and dill.
6. Add currant leaves to the jars and press down all the ingredients thoroughly.
7. Fold the gauze several times and cover the jars with it. Place a bend on top.
8. After 6 days, a brine forms in the jars. Place the mushroom preparations in a cool, dark place for storage.

After 40-50 days, mushroom pickling can be served. Complete the pickles with pickled or sauerkraut, pour over aromatic oil - an excellent treat is ready!

Hot way

To prepare a delicious snack for the winter, you will need this recipe for pickling greenfinch mushrooms:

Ingredients:

• mushrooms – 2 kg;
• water – 4 glasses;

• vegetable oil;
• salt – 100 g.

How to salt green mushrooms:

1. Clean the green rows well. Rinse them and drain excess liquid through a sieve.
2. Bring the water in a saucepan to a boil and add salt.
3. Cook the greens for 20-25 minutes over low heat. Skim off the foam constantly.
4. Place mushrooms in jars.
5. Pour 3 tablespoons of boiled vegetable oil into each container. Let the mushrooms cool.
6. Tie the blanks with parchment paper and a tourniquet. Place in a cool room.

Useful properties of serushka

These are healthy, medium-calorie mushrooms. They contain proteins, fiber, vitamins, minerals and amino acids. Thanks to their composition, they strengthen the immune system, improve digestion and skin condition, make the walls of blood vessels more elastic, and also speed up the metabolic process. They have antibacterial and antioxidant properties, and also normalize the functioning of the central nervous system. But you should not consume sulfur in large quantities, as this can lead to food poisoning and an allergic reaction. It is also prohibited for women during pregnancy and small children.

Cooking secrets

Iodized or “Extra” salt is not suitable for salting mushrooms. Choose coarse sea or table salt.

You should not use galvanized or glazed utensils to cook mushrooms, otherwise a chemical reaction may occur and the product will be spoiled.

If you approach the pickling process wisely, then greens will become an excellent delicacy and decoration for your holiday table. Don’t forget to clean the mushrooms well so that all harmful substances are removed from the rows, and then the dish will delight you with its taste and benefits.