Salting saffron milk caps in a cold way. How to salt mushrooms - preparation methods and the best preservation recipes

06.01.2021

Ryzhiki are delicious mushrooms that retain their shape and attractive appearance even after salting. That is why many housewives prefer to preserve mushrooms for the winter. There are several ways to pickle these mushrooms: hot and cold.

Ryzhiki - delicious mushrooms

Ryzhiks were preserved in tsarist times. Russia was famous for its salty forest gifts, which were served on the tsar's table.

Interestingly, mushrooms pickled in Russia were even exported to Europe.

Cold way salting mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

Wet recipe

This method of salting is optimal for processing a large amount of mushrooms.

In order to cook mushrooms for the winter in a wet cold way, you will need the following ingredients:

1 kg of saffron milk caps;
50 grams of salt;
3 garlic cloves;
3 dill umbrellas;
15 peppercorns;
3 clove buds;
horseradish leaf.

The cold method of pickling mushrooms implies the absence of heat treatment

To salt mushrooms, you need to adhere to the following technology:

1. First of all, the mushrooms are sorted out, washed, cleaned. Then they are spread on a dry towel so that all the liquid is drained from them.
2. At the bottom of the salting pan, put a horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns.
3. Then half of the mushrooms are laid out on the resulting substrate so that every 2 layers they are sprinkled with salt. On top of them, put another 1 clove of garlic and 1 clove bud, a dill umbrella and 5 peppercorns.
4. The rest of the mushrooms are placed on top of the spices, which is also sprinkled with salt every 2 layers. The top layer of the mushrooms is garnished with leftover garlic, cloves, dill and pepper.
5. The top is covered with gauze folded in 3 layers, and oppression is installed on it. In this position, salting should take place within 2 weeks. Every 2-3 days it is necessary to replace the gauze with a fresh one.
6. After 14 days, the mushrooms are transferred to the banks, filled with brine and placed in a cool place. Then you need to salt the mushrooms for another 2 weeks.

Salting cabbage for the winter: simple and delicious recipes

Cold dry salting

This method of preparing mushrooms is that no water is used to clean them. Basically, the principle of salting is similar to wet, however, there are several differences:

when placing the product in the pan, it should be placed upside down;
sprinkle each layer with salt;
salting in a saucepan lasts 3 weeks, if at this time the mushroom picker has a new crop, it can be added to the already salting mass.

Interestingly, because of the cold salting, ready-made salted mushrooms change their color to green-brown.

Hot salting method

The hot method of salting saffron milk caps implies their heat treatment. In this case, the mushrooms will retain their rich red color. To pickle mushrooms hot, you must:

5 kg of saffron milk caps;
250 grams of salt;
4 garlic cloves;
8 clove buds;
15 peppercorns;
dill umbrellas;
horseradish leaves;
some hot pepper.

The hot method of salting saffron milk caps means processing them with a temperature

Step by step recipe:

Mushrooms are sorted out, washed, cleaned. They are poured into a bucket and poured with water, left in this state for 1 hour in order to remove possible worms from them.
The mushrooms are placed in a basin. 5 liters of water are boiled in a saucepan, and then the resulting boiling water is poured into a container with mushrooms. At this time, they begin to make crackling sounds.
Further, the gifts of the forest should be gently mixed with a slotted spoon for 1-2 minutes. At this time, the crackling will gradually stop, which will indicate the readiness of the mushrooms.
Then the mushrooms should be boiled. For this, the product is transferred to boiling water and cooked for 5 minutes. Foam will form during cooking, which must be removed.
Everything is reclined in a colander, and the water is drained into the sink. After the excess broth drains from the mushrooms that have been thrown into a colander, they can be placed back in the basin. Next, salt, 5 peppercorns, 2 clove buds, a small piece of chili are poured into the same container.
Everything is carefully kneaded with your hands so as not to crush the mushrooms.
A horseradish leaf, a dill umbrella is placed at the bottom of a sterilized jar, and then they are covered with mushrooms. During the laying of saffron milk caps in the jar, they should be lightly pressed so that the salting process takes place better. A clove of garlic should be placed in the middle. A horseradish leaf, dill is placed on top. So the mushrooms are laid out in all the banks.
Then the top is covered with gauze, and everything is filled with brine, the banks are closed. When closing the jar, make sure that the mushrooms are tightly placed in the container, otherwise further mold formation is possible.

Pickled mushrooms: various cooking options

Mushrooms are salted at a temperature of 0 to 7 degrees in a dark place for 1.5-2 months.

Gingerbreads marinated in their own juice (video)

Delicious Citric Acid Recipe

To keep pickled mushrooms better, you can add a small amount of citric acid to them.... So, for the preparation of mushrooms with a long shelf life, for the winter you will need:

1 kg of saffron milk caps;
3 grams of citric acid;
12 peppercorns;
3 bay leaves;
several currant and cherry leaves;
salt.

To keep pickled mushrooms better, you can add a small amount of citric acid to them.

Preparation:

1. First, the mushrooms are cleaned and washed, and then salted in a basin or bucket using hot salting technology.
2. Then the mushrooms are transferred to a separate bowl, and the brine is poured into a saucepan and brought to a boil. At this time, currant and cherry leaves, 3 peppercorns are placed in it, citric acid is added.
3. In prepared jars, 1 bay leaf and 3 peppercorns are laid out. Then mushrooms are laid out in jars. The container is completely filled with brine. If during the salting process it turned out that there is not enough brine, you can add boiling water to the jar.
4. The containers are covered with lids and placed for sterilization. It is required to sterilize half-liter jars with mushrooms within 40 minutes, and liter jars - 50.
5. After sterilization, the mushrooms are rolled up in jars, turned upside down, wrapped in a towel and left at room temperature until completely cooled.

How much to cook mushrooms before salting

Interestingly, some mushrooms can be eaten raw. However, it can be quite difficult to meet or find such a mushroom, because the size of its cap should not exceed the diameter of a five-kopeck coin.

Bright orange mushrooms are widely known and loved by many. You can cook them in different ways - in any form, the dish will delight you with excellent taste. Salted mushrooms are especially popular. And how to salt mushrooms correctly so as not to spoil the taste of a valuable product?

Ryzhiki - mushrooms for universal use. They gained popularity due to their excellent gastronomic qualities, delicate taste and aroma. But not only this forest beauties are famous, they are perfectly absorbed by the human body, unlike other mushrooms, they have a wider biological composition:

there is a large amount of protein in mushrooms (more than 46%), this allows them to be included in the diet of people who have given up eating animal products;
bright color indicates the presence of carotenoids. Converting into vitamin A in the human body, the substance is responsible for antioxidant, restoring cell functions;
are present in saffron milk caps and vitamins of group B, PP, C;
the list of minerals is also wide, the main ones include calcium, magnesium, phosphorus and potassium;
zonal substances and fiber improve digestion, removing toxins from the intestines.

The camelina mushroom is also a natural healer: the antibiotic lactarioviolin was found in its composition. This component is responsible for its anti-inflammatory and antiviral effects.

Low calorie content and beneficial features make mushrooms a valuable product, allow these mushrooms to be included in the composition diet food... How to pickle mushrooms at home, so that it is tasty, and also all the useful qualities are preserved?

The mushrooms can be harvested already in July, the season lasts until the first October frosts. You can find bright mushrooms in a spruce or pine forest. They grow in groups, so if you meet one, it means that the rest of the family are hiding nearby.

If you are lucky, and in the pine forest there are strong and fleshy mushrooms, then they will be whole at any size, they will not lose their beauty during processing. In the spruce forest there are more subtle species, so it is better to collect small specimens. An adult mushroom will have to be cut into pieces: the cap may break, although this will not affect the taste.

What a mushroom picker should know:

For any salting option, fresh mushrooms are needed. They are processed immediately, you should not postpone the procedure until later.
So that there is less fuss at home, it is better to clean the mushrooms during collection, cut off dirty areas, remove dried leaves and debris.
It is preferable to salt mushrooms with a cap diameter of 5 cm: such mushrooms retain their integrity and look very beautiful on the table.
Inexperienced mushroom pickers should know that mushrooms are outward appearance resemble waves, only by taste win significantly, and they have different cooking methods. In order not to be confused, you need to pay attention to the cut. The flesh of the saffron milk cap is bright orange; when pressed, a sweetish juice of a reddish tint is released.
The best container for pickling saffron milk caps at home is wooden tubs: they retain the fresh forest mushroom aroma. If there are no tubs, glass jars can be used.
Ryzhiks can be salted in a cold way - there is also a cooking recipe that involves heat treatment.

Do I need to soak mushrooms before salting? This procedure is superfluous; before cooking, the mushrooms should be washed well enough to remove dirt.

With cold salting, the color of the mushrooms will change: they will darken. If they are boiled or salted fast way, their rich red color will remain.

Hot way

Hot salting of saffron milk caps involves heat treatment of the product, and although the process takes a long period of time, it allows you to use all available mushrooms, regardless of size.

What is required for cooking:

Components:

Ryzhiki - 5 kg
Table salt - 250 g
Carnation - 10 pcs.
Bay leaf - 10 pcs.
Black currant leaves - 50 g
Garlic - 3 teeth.
Black pepper - 10 pcs.

How to pickle mushrooms:

Before starting the procedure, the mushrooms must be sorted out, rejecting the spoiled and wormy ones.
If there are specimens slightly undermined by worms, it is a pity to throw them away. They are immersed in cold salted water for half an hour.
Selected mushrooms are thoroughly washed and cleaned. Large ones are cut into pieces, medium-sized and small mushrooms can be salted whole.
Mushrooms are placed in a pot of boiling water; it is important that they are completely immersed in the liquid.
When foam appears, it must be removed with a slotted spoon.
The mushrooms are boiled over maximum heat for 2 minutes. Then the intensity of the flame decreases and the boil continues for another 3 minutes.
The boiled mushrooms are thrown in a colander, after that you have to wait for them to cool down.
It is better to choose dishes for salting with a wide neck. Ideally, this is a wooden tub, but if you don't have one, an enamel pot will work just fine.
All components are laid out in layers: first, salt and spices are poured onto the bottom, then mushrooms, and so on until the end.
When the mushrooms are over and the last row is covered with salt, everyone is covered with gauze folded in several layers or a clean linen napkin.
It is imperative to put oppression on top. To do this, you can take a plate or a wooden circle that fits the width of the dish, put a three-liter jar filled with water on top.

The container is taken out into a room where the temperature will be kept not lower than 0 and not higher than 6 ° C. For these purposes, a cellar is suitable, if it is not there, you can use the refrigerator (only it is better to store it on the lower shelf, because it is there optimum temperature). The duration of the hot salting process for the winter is 6 weeks. During this time, you should periodically look in and check the condition of the brine, the gauze is changed every 3 days.

Saturated Brown color speaks of the correct storage and quality condition of the brine. If it has darkened, acquired a gray or black tint, this means that the mushrooms have begun to deteriorate, the product will have to be thrown away.

Mushrooms can be put on the table after a month and a half.

Salt quickly

Quick salting of saffron milk caps is used when a dish needs to be prepared in a hurry. As a rule, smaller specimens are selected. For preparation according to the accelerated recipe, in addition to mushrooms, you only need salt (250 g of product is needed per kilogram). How to do:

mushrooms should be sorted out and washed;
put in a saucepan with the legs up: it is believed that this way they salty faster;
mushrooms are thickly sprinkled with salt, gently so as not to break, mix with your hands;
leave for a couple of hours for salting, it is not required to put it in a cellar or refrigerator;
after the allotted time, the released juice is drained, the mushrooms are washed well under running water.

It is not recommended to keep it longer: the pulp will absorb the salt and the mushrooms will be salty and not so tasty. The dish is almost ready, for the final touch it remains to add vegetable oil and onions. Gingerbreads, salted in an emergency way, are eaten immediately: they are stored in the refrigerator for only a few days.

Gingerbreads in English

This recipe is for gourmets and for those who want to surprise their guests with an unusual dish. What is needed:

Products:

Ryzhiki - 1 kg
Dry wine (red) - 100 ml
Salt - 20 g
Olive oil - 100 ml
Sugar - 20 g
Dijon mustard - 20 g
Onion - 1 pc.
Quantity

How to do:

pure mushrooms blanch for 5 minutes in salt water;
throws it back into a colander;
when the mushrooms have cooled, they are cut into strips;
then it is more convenient to cook the dish in a saucepan, where the wine is poured, the remaining spices are added, and brought to a boil;
put mushrooms in the mixture and cook for 5 minutes.

Then the mass is laid out in glass jars, left to cool, then put in the refrigerator. You can taste caviar in 2 hours

Cold way in banks

Cold salting of saffron milk caps is a common option. Its advantage is that all valuable substances remain unchanged, so there are more benefits from such mushrooms. The recipe is used for winter storage and harvesting for a long period. Many are interested in how to salt mushrooms in jars for the winter, because there is not always a cellar, so the pickles have to be kept in the refrigerator, and the pan takes up a lot of space. There are two methods: one involves the use of water at the preparatory stage, the other allows you to do without it.

The first recipe is what you need:

Products:

Ryzhiki - 1 kg
Black currant leaves 15 pcs.
Salt - 50 g
Allspice black pepper -15 pcs.
Garlic - 4 teeth
Laurel leaf - 10 pcs.
Horseradish leaf - 1 pc.

The main thing is salt, the other components are added as desired. You can put dill or hot pepper. Some people think that these ingredients are optional, they only spoil the taste of the mushrooms. In fact, everyone chooses what they like.

mushrooms are cleaned and washed with cool water,
do they need to be dried, for which clean copies are laid out on a towel or cloth?
suitable dishes are selected: a wooden barrel or an enamel saucepan, three-liter jars;
horseradish, spices and salt are laid out on the bottom, then mushrooms, they are salted again, then in the same sequence in layers;
the container must be covered with gauze;
oppression is imposed.

The storage temperature for the period of salting should not exceed 5 ° C. The gauze is changed regularly after 3 days, if mold appears, the fabric is removed, and the mushrooms are washed with hot water. Completion time - 2 weeks.

It is good to put a sprig of heather or spruce at the bottom of the tub or in the middle, then the unique aroma of the forest will remain, and the needles will also prevent the appearance of mold.

If salting took place in a saucepan, the jars are sterilized over steam, after which the mushrooms are spread in them. The container is closed with a nylon lid and lowered into the cellar or put into the refrigerator. If everything is cooked correctly, such a product will be stored for up to 2 years.

Dry method

Cold salting of saffron milk caps in a dry way is recommended for those who plan to keep mushrooms in jars in winter, as they will begin to release a lot of juice and settle, which means they will fit more in a glass container. For preparation according to a dry recipe, mushrooms are not washed, but only well cleaned of debris, cut off contaminated and spoiled areas. How is the process going:

the mushrooms are neatly folded into the dishes with their caps upside down.
each row is generously sprinkled with salt (for 5 kg of mushrooms - 250 g of salt), if you wish, it is allowed to add spices;
mushrooms are laid out almost to the top, you need to leave only 10 cm to the edge.
gauze is applied on top and pressed with oppression.
when the mass settles (after 5 hours the juice will be released), the next batch is added to the dishes.

It is necessary to store salted mushrooms in the cellar, without removing the oppression. The mushrooms will also be ready in half a month, then they can be transferred to jars.

It is worth knowing that this method of salting saffron milk caps for the winter is only suitable for saffron milk caps. Many species need to be soaked for a long time, constantly changing the water, boiled repeatedly, and only then subjected to gastronomic processing.

Everyone chooses a convenient recipe for salting mushrooms. But regardless of the cooking option, you get a wonderful dish of excellent taste.

Salt the mushrooms. This mushroom is one of the best for pickling. Its canning technology is quite simple. For salting, you need a large enamel pot or bucket. About such a volume that the mushrooms fit raw. Yes Yes. The classic way to pickle these mushrooms is raw. Without boiling, vinegar, and even without a bunch of spices and herbs. The mushroom itself is very aromatic and juicy. Therefore, even water is not needed - the mushrooms themselves will give juice.

But mushrooms are salted not only raw - there is also a less extreme way. And it also turns out very tasty.

Method number 1. Raw

Photo: Shutterstock.com

1 kg of saffron milk caps
2 tbsp coarse salt
Garlic (optional)
Horseradish leaves

First you need to rinse the mushrooms. Some mushroom pickers insist that you just need to shake them off of sand and dirt, and if spruce needles have stuck somewhere, this will only give the mushrooms a “forest spirit”. Maybe. So, we cleaned and washed the mushrooms, cut off the ground from the legs, if any.

We spread the whole mushrooms, caps down, in layers in the pan. Sprinkle each layer with salt. You can add a little garlic, just cut the cloves in half and spread on the mushrooms. You can also add a little dill. And that's all. Top mushrooms can be covered with horseradish leaves - from mold. Put a plate or lid on and press down with a press (stone or just a jar of water).

Wait until the mushrooms release their juice, taste the resulting brine and add salt, if necessary. The mushrooms will be ready for tasting in about a week. You can store mushrooms in a saucepan, basement, or refrigerator. And you can put it in jars, you just need to make sure that the brine covers them completely, regardless of the container.

Method number 2. Hot

Photo: Shutterstock.com

1 kg of saffron milk caps
50 g salt
1 tsp black peppercorns
1 tsp allspice
Bay leaf

Rinse the mushrooms, sort out, clean from dirt and cut off the ground from the legs. As in the first recipe.

Chop coarsely and fill with hot water. Then you need to bring to a boil and boil for 5 minutes. During boiling, constantly skim off the foam. Then drain the water, put the mushrooms in an enamel pan, sprinkle with salt and spices. Cover with horseradish leaves, a clean cloth and press down with something heavy.

Mushrooms should be placed in a cold place - such that the temperature is no higher than 8 degrees. A balcony will do in the fall. Best of all is the cellar - if, of course, there is one.

The mushrooms are salted within 1.5 months. During this time, care must be taken so that the brine does not turn black. And periodically change the fabric to a clean one.

Methods for salting saffron milk caps.

So the autumn time has come. It is this time that mushroom pickers love, since there is an opportunity to collect a huge harvest of mushrooms and salt them for the winter. The most delicious and fleshy mushrooms are found in autumn. They already stand cold weather, and, despite the rather cool nights, quickly disappear.

Cleaning these mushrooms is easy enough. There are no hard films or sand on them. Accordingly, it is enough to immerse the raw material in water and let it stand. After that, the mushrooms are simply washed in order to remove dirt and grass. It is not necessary to wash raw materials with special fanaticism, this can affect its taste.

These are the only mushrooms that do not taste bitter. Accordingly, you do not need to soak them. It is enough to soak for 20 minutes. This is necessary so that the dirt moves away from the legs and is easily washed off.

In general, there is no need to boil these mushrooms before salting in a cold way. They are completely edible and have no bitterness. But if you salt the product with a hot method, then a preliminary cooking of 20 minutes is required. If the mushrooms are very large, then the heat treatment time should be increased to 1 hour.

Ingredients:

3000 g saffron milk caps
160 g salt
Horseradish leaves
Currant leaves
Dill umbrellas

Recipe:

Go through the raw materials and wash them. No need to clean the caps with a toothbrush
After that, put the herbs that are indicated on the bottom of the barrel.
Top with a layer of mushrooms and salt the main product
Place the mushrooms in the tub layer by layer
After that, put a plate on top, and on it a 3 liter jar of water
This is a kind of oppression that will allow the mushrooms to be salted.
Refrigerate food for 2 weeks and stir occasionally
You can try after 14 days, but keep the product in the refrigerator for another 14 days until it is completely salted.

The recipe is completely the same as cold pickling. The only difference is that the mushrooms are sprinkled with garlic along with salt. It is pre-crushed or grated.

A very interesting way that does not involve rolling the cans.

Ingredients:

2.8 kg saffron milk caps
100 g salt
110 ml oil
Bay leaf
Horseradish and cherry leaves
5 cloves of garlic

Recipe:

Rinse the main product and remove the grass with leaves
Put the pan on the fire and put the mushrooms in it
Boil mushrooms for 10 minutes and drain the broth
After that, put spices and leaves on the bottom of the jars, add salt
Lay out the cooked product and sprinkle with salt
Install the oppression on top and leave it warm for 36-48 hours
After that, remove the weights and pour the hot vegetable oil on top.
Put the blanks in the cellar, you can try it after 10 days

This recipe uses vinegar.

Ingredients for 1 liter of marinade:

10 kg main product
1 liter vinegar 9%
Bay leaf
A glass of salt
125 g sugar
Carnation
5 heads of garlic

Recipe:

Wash the king mushrooms and cut into slices
Boil in plain water for 10 minutes and drain the broth
Prepare the marinade and cook in it for another 35 minutes
Transfer to sterile jars and leave in the cellar
Pickles are ready for tasting in 25 days

The main reason for the darkening of the mushrooms is non-observance of the rules of salting.

Darkening reasons:

Lots of spices and vinegar
Improper storage of the product before salting
Cook pickles only in an enamel, glass and wooden container
Don't roll the mushrooms metal lids, it is better to store in a cellar under nylon

How to salt mushrooms and milk mushrooms together in a cold way: a recipe

Gingerbread and milk mushrooms go well together. They do not require pre-soaking. The video describes the pickling process in more detail.

VIDEO: Gingerbreads and milk mushrooms, joint salting

Delicious caviar that will help you dispose of even crumpled and damaged mushrooms.

Ingredients:

3 kg of saffron milk caps
5 onions
5 cloves of garlic
50 ml vinegar
Spices
Vegetable oil

Recipe:

Rinse and boil the main product for 25 minutes and drain in a colander
Let the mushrooms drain and turn into a homogeneous substance in a meat grinder
Fry onions in a pan, add mushroom paste
Salt, add spices and remaining oil, vinegar
Cover with a lid and simmer for a third of an hour, you can roll it into jars, having previously sterilized them

There are many options for freezing these mushrooms. Usually they are cleaned of debris, washed and dried on a towel. Thus, the prepared mushrooms are folded into zip bags and placed in the freezer.

Many housewives boil or fry mushrooms before freezing. These semi-finished products are frozen in containers.

Gingerbreads are completely edible mushrooms. Therefore, there is no need to wait 40-60 days, as with the waves. Accordingly, such mushrooms can be tasted 10-30 days after salting.

Green mushrooms can be eaten. Very often it is these mushrooms that acquire a green tint. This is due to the fact that they grow in a coniferous forest. Also, if the fungus is damaged, green juice can be released. This is normal and can be eaten.

Gingerbreads are considered royal mushrooms. They are distinguished by their delicate taste and pleasant aroma. With proper salting, they will take pride of place even on the festive table.

VIDEO: Salted saffron milk caps

Salted mushrooms are a delicacy, but quite affordable and easy to prepare. Enough fresh mushrooms, salt and patience for several days. Although, some people eat salted mushrooms almost the next day, but I still recommend letting them salted for a couple of weeks in a cool place.

Prepare freshly harvested mushrooms and salt.

Clean mushrooms from forest debris, rinse if necessary, because sometimes the ground gets stuck between the plates. Lay the mushrooms with the cap down, i.e. plates up. Sprinkle each layer with salt so that the salt evenly falls on each mushroom.

Press down on top with a flat dish with a small weight.

After about a day, a small amount of slightly slimy juice will stand out and the mushrooms will change color.

You can leave everything as it is for half a month in a cool place, covering it with gauze or cotton cloth, or spread it out in jars right away.

In cans, mushrooms also need to be squeezed a little so that they are completely under the salted juice, usually squeezed with plastic or wooden boards and fixed with lids.

Cold-cooked salted mushrooms are ready. They are delicious on their own, as well as with the addition of chopped onions and sour cream, to mashed potatoes, to salads, etc.

Bon Appetit!