Salted mushrooms for the winter - how to properly pickle mushrooms at home.

Mushrooms prepared in this simple way are not only very tasty, but also healthy, since during the fermentation process, lactic acid, necessary for the human body, is formed, which is a preservative and prevents the mushrooms from spoiling.

I would also like to note that pickled mushrooms differ from pickled mushrooms in that, if desired, mushrooms prepared in this way can be soaked and used as fresh, adding them to various dishes.

In order to properly prepare salted mushrooms, the housewife needs to know:

• For pickling, certain types of mushrooms are used (volnushki, saffron milk caps, honey mushrooms, boletus mushrooms, chanterelle mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms);
• Each type of mushroom must be fermented separately;
• Before salting, mushrooms need to be sorted by size;
• It is not allowed to use spoiled mushrooms (damaged by worms, old and flabby) for harvesting.

How easy it is to pickle mushrooms for the winter at home.

And so, the mushrooms selected for pickling without flaws must be clean from dirt (sand, earth, moss, remains of leaves and needles).

Next, the mushroom stems need to be separated from the caps.If the mushrooms are large in size, then they need to be cut into pieces, and we will salt small mushrooms whole.

Then, from the cleaned mushrooms, it is necessary to cut out the damaged areas, remove the root zone (roots) and rinse the mushrooms thoroughly under running water.

Now, we need to prepare a solution for boiling mushrooms.

To prepare we will need:

• water – 3 liters;
• salt – 3 tbsp. l;
• citric acid – 10 gr.

In an enamel container, bring the solution to a boil and pour the prepared mushrooms into it. Then, boil the mushrooms over low heat in this solution until they sink to the bottom of the pan. This is a sign that the mushrooms are ready.

During cooking, foam will form, which must be skimmed off using a slotted spoon.

Next, we need to transfer the boiled mushrooms into a colander and rinse thoroughly under cold water. We leave them in a colander until the water drains, and then we transfer the mushrooms into 3-liter jars and fill them with pre-prepared cooled brine.

We offer an original recipe for mushroom brine:

• water – 1 liter;
• sugar – 1 tbsp. lodge;
• salt – 3 tbsp. lodge;
• whey (fresh) from skim milk – 1 tbsp. lie

To prepare the brine, you need to boil water with sugar and salt, and then let it cool to 40°C, and only after cooling, add whey to it.

Next, the jars of mushrooms filled with filling should be covered with circles, on which oppression should be placed. Our preparation must first be kept in a warm room for 72 hours, and then removed for ripening in the cold.

The first pickled mushrooms prepared according to this homemade recipe can be served a month after the start of pickling.

If you want salted mushrooms to be stored for a long time, then after completing the salting process, they need to be sterilized.

To do this, the filling in which the mushrooms were salted must be strained through cheesecloth, poured into an enamel container and boiled, removing the resulting foam.

Salted mushrooms should be washed in a colander and transferred to sterilized jars. Next, fill the jars with mushrooms with hot filling. If, after removing the foam, the filling does not completely cover the mushrooms in the jars, you need to top up the jars with regular boiling water so that the liquid remains 1.5 cm below the top of the neck.

Then, the jars must be placed in a container with hot water (50°C), covered with lids and sterilized over low heat (container volume 0.5 liters - 40 minutes, liter containers - 50 minutes).

After we have sterilized the jars for a sufficient time, they need to be rolled up and put away in a cool place to cool.

Appetizing salted mushrooms, sprinkled with onions and seasoned with olive oil, usually become my household’s favorite snack at the holiday table.

See video: Salting mushrooms - Recipe.