How to salt waves and milk mushrooms for the winter, is it possible to close them together
Young, strong milk mushrooms and volnushki are tasty and aromatic in a salted form. They are closed in jars or harvested in barrels, individually or together with other varieties. Salting does not take much time. Preservation is perfectly stored, it turns out to be useful and beautiful.
Salted mushrooms eaten after soaking. You can simply put them on a dish, add chopped onions, sunflower or olive oil and garnish with sprigs of herbs. Another option is to use it as a semi-finished product for preparing first and second courses, pies, pies. When salting, the preparation sequence must be followed, otherwise there is a risk of food poisoning.
From the recipes below, each housewife will be able to choose one or more suitable options, taking into account the composition of the products and the time required.
Preparatory stage: soaking
Raw bulbs and milk mushrooms contain milky juice, therefore, before salting, they need to be soaked in water for at least a day, maybe for two. The water should be cold and should be changed every 2-3 hours. First, all collected products are sorted by type, then cleaned from contamination, and only after that they are poured with water. The soaked mushrooms are cut into 4–6 cm pieces, small ones can be salted whole.
When salting, you need to consider whether it is possible to combine different varieties with each other. Regarding milk mushrooms and waves, we can confidently give a positive answer: they are harvested together, and this is absolutely safe.
The following describes how to salt the waves and milk mushrooms in different ways.
Hot salting
Russula, milk mushrooms and waves can be prepared in the following way. The mushrooms are cleaned, soaked and rinsed thoroughly, then placed in boiling salted water. You need to put a little salt, and so much water so that the mushrooms are spacious. It should be borne in mind that in the process of cooking milk mushrooms and waves will decrease. The mushrooms will be ready when they drown.
The boiled raw materials are filtered, washed under the tap and discarded in a colander. Then the mushrooms are placed in a steel or enamel bowl, but best of all in a steamed keg. Sprinkle with salt layer by layer, at the rate of 45 - 50 g per 1 kg of product, and add seasonings (peppercorns, lavrushka). Oppression is laid on top - a wooden circle, and covered with cobblestones, after which it is left in a cold place for 6 - 7 days. That's all, the salted mushrooms are ready!
The second method is used for harvesting boletus, boletus, boletus, honey agarics, oak, white, moss. According to this recipe, you can also harvest serushki. Prepared products are placed in boiling salted water and boiled until tender.Salt should be taken at the rate of 50 - 60 g per 200 ml of water and per 1 kg of product.
Ready mushrooms are laid out in a sterilized glass container, steamed vegetable oil is poured to the brim, covered with parchment, tied and placed in the basement, on the balcony or in the refrigerator.
Quick way
Salting mushrooms according to this recipe allows you to enjoy the delicious taste of mushrooms in a few days. This preparation goes well with potatoes, buckwheat porridge and other side dishes containing a large amount of carbohydrates.
What you need to cook:
- 5 kg of milk mushrooms soaked in water;
- 250 g of salt;
- saucepan or keg.
The last water is drained from the mushrooms, cut them lengthwise into 2 parts, large ones into 4 parts, so that each piece contains a part of the cap and legs. The mushrooms are laid out in layers in a wooden barrel or enamel pot, sprinkling each layer with salt evenly. It is necessary to take not iodized, but ordinary, because iodine gives the cap and leg an ugly shade.
A wooden circle or a flat plate is placed on the mushrooms, turning it upside down. Press down on everything with a cobblestone or a jar of water. The pickles should be in this position for about 3 days, during which the mass must be mixed.
The finished snack is placed in a glass container and covered with seaming lids. If the workpiece is intended for short-term storage, you can close the container with plastic lids and keep it in the refrigerator. It is recommended to serve cold, seasoned with oil and sprinkle with onions, herbs and spices.
Cold way
According to this recipe, the waves are salted for the winter along with milk mushrooms. Strong, young mushrooms are selected.
You will need the following products:
- 1 kg of pickled and soaked in water milk mushrooms and waves;
- 1 liter of water;
- 50 g table salt;
- 2 g citric acid;
- spices, spices - to taste.
The washed and peeled mushrooms are cut into halves or quarters so that each piece has a cap and a leg. Small specimens can be salted whole. Citric acid, salt and spices are added to the water, mixed, put into the brine milk mushrooms and waves, covered with a flat dish, a wooden circle or a lid smaller than the diameter of the dish. Place something heavy on top.
The dishes are placed in a cool place, where they should stay for 2 days. Then the lid is opened, the mushrooms are brought to the very top, and if there is not enough brine, a portion is prepared and topped up. Cover again and put away in a cool place. Salting of volutes and mushrooms lasts 30 - 60 days. During this time, the container with salted mushrooms must be checked for mold. If it is found, rinse the top layer well and bend with hot water.
You can take small specimens for cold salting, then when placing them in a container, they must be turned with their caps down. This method of salting is also suitable for russula.
How to dry salt
Dried milk mushrooms can be salted. They are pre-soaked in water for several days. Once a day, it is necessary to drain the water and pour in a new one. During soaking, the mushrooms must be covered with oppression, otherwise they will float up.
After three days, the products are sorted, and the largest specimens are cut into pieces. For pickles, prepare glass jars or bottles, preferably with a wide neck. The containers are well washed inside and out, then poured over with boiling water several times.
A layer of mushrooms is placed on the bottom, a layer of salt is poured, cloves of garlic and horseradish leaves are put, then the milk mushrooms are put again, and so on to the very top. In total, you need to take salt at the rate of 5% of the mass of mushrooms, horseradish and garlic - at your discretion.
A thin canvas is placed on the very top, currant and cherry leaves on it. You can put oppression on top, but this is not necessary: the narrow neck will prevent the mushrooms from floating up.
In a month, the pickles are ready.You can take out mushrooms, rinse and use for frying and stewing, as filling in pies, dressing in soup or a basis for preparing salads. If too salty, soak in cold water. Enjoy your meal!
Before, I only salted porcini mushrooms, I wonder if there is a difference in salting between porcini mushrooms and these varieties, but in any case I will try to salt mushrooms and milk mushrooms, I am not familiar with these mushrooms, but mushrooms are definitely my product.