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How long to store salted mushrooms. Preservation of the beneficial properties of mushrooms: types of processing of mushrooms

Ryzhiks are distinguished by their specific taste and unusual appearance. Difficult to find analogues delicious delicacy! The products are distinguished by a specific aroma. It makes them even more attractive, and many mushroom lovers prefer saffron milk caps.

It is difficult to compare them with anything, many housewives prefer to store food at home for a long time; under the right conditions of preservation, mushrooms do not lose their taste and benefits. In terms of quality and usefulness, these mushrooms are superior to meat and eggs.

They grow in different places and come in two colors: green and brown. Depending on their habitat, they are divided into spruce and pine trees.

To find fresh mushrooms possible in coniferous forests. How to determine that a mushroom has been found? The search for products can take quite a long time, however, to understand what has been found the desired mushroom easy enough.

It is distinguished by a characteristic plate at the bottom of the cap. In order to be sure for sure, you need to trim the mushroom. Underneath, you can see the orange juice that stands out and you can smell the resin. The presence of these signs indicates that a mushroom has been found.

In order for the products to be stored for a long time and not to spoil, they can be salted in two different ways - cold and hot. The first method, accordingly, implies cold storage.

How to store salted mushrooms when salted? Salted mushrooms in jars should remain in the air, and without access to heat. This happens for two weeks, and only after that the products are sent to the refrigerator.

For the best effect, you can put any weight on them. The salting process in the refrigerating chamber will last a month and a half.

The total time for salting treats using the cold method is two months. Store mushrooms in a cellar or refrigerator. They stay tasty, do not lose useful properties after the expiration of time.

Required condition: the storage place should be cold, not exceeding a temperature of 7 C.

It is important to store food correctly, following the rules. You need to closely monitor the brine. It should not turn black, this indicates that the mushrooms have deteriorated.

To avoid this, you need to monitor at what temperature the mushrooms are stored. If it is higher than this, damage will inevitably occur. You can't eat mushrooms, you need to get rid of them immediately.

Keeping fresh mushrooms after picking at home

Ryzhiki are one of the most delicious mushrooms therefore they are very popular among true gourmets. You can eat them after harvesting, but many housewives leave the treat for the winter. At home, several methods are used to maintain properties.

Most durable:

salting;
freezing;
pickling.

It should be determined how long the mushrooms can be stored after harvest to prevent spoilage of the product. The washed mushrooms should be kept in the freezer after collection for no more than a day.

At home, it is possible to extend the shelf life of saffron milk caps. They are boiled in water and salt. The products will last longer, and it will be possible to keep mushrooms in the refrigerator for one or more days.

Mushrooms are stored not only for a small amount of time, mushrooms can remain edible and tasty for the winter. Use different ways storage.

One of the varieties of salting has already been considered, but in addition to it, there is also the pickling of saffron milk caps and their freezing. Untreated, freshly harvested products must be prepared in advance for storage by rinsing them in running water and thoroughly cleaning them from dirt on the balcony.

Everyone loves pickled products, because this method of maintaining the properties preserves the taste. During the polchal it is necessary to boil them in the marinade, then add sugar, pepper and bay leaf.

You need to store the product at a low temperature in jars. In winter, they take out a delicacy and enjoy its wonderful taste!

For high-quality and long-lasting freezing, food must be fried. To do this, they are soaked in water with salt, wait 15 minutes, after which they are cut into large slices and fried until completely cooked.

After cooling down, this product laid out in the places designated for storage. After frying, mushrooms are stored in the freezer for six months.

At what temperature to store and how long?

Consider storage times and temperatures ideal for mushrooms. Different ways accordingly mean different times and temperatures.

Storage method	Temperature	Storage time
Cold salting	In the case of cold salting, mushrooms must be salted for 15 days at a temperature of 10-20 degrees. We remind you that in this method, saffron milk caps are stored in two stages. After a little salting in the refrigerator, the mushrooms are placed in a cellar, in which the temperature is 5 degrees lower than that in which the mushrooms were previously stored.	This process lasts a month and a half, after which such mushrooms are edible for another two years. This process is complex, but leaves everything useful qualities saffron milk caps.
Hot salting	If at home it is not possible to devote so much time to salting, use the hot method. The storage temperature should not exceed 5 degrees above zero.	Heat treatment and further storage of mushrooms in the refrigerator takes place within a month and a half. After that, the mushrooms are edible for another year, they are kept in the cellar.
Marinated mushrooms	When storing pickled products, it is impossible for the temperature to exceed 6 degrees.	In six months, the products will retain their taste qualities and will also continue to have beneficial properties.

Storage conditions for mushrooms are the main sign of durability. The shelf life of mushrooms depends on many factors, in particular on the choice of the method for preserving the mushrooms. How storage takes place should be closely monitored.

Throw away mushrooms with blackened brine. When eating saffron milk caps, they should have a natural color and smell, the solution in which they were stored should have a slightly cloudy color.

Observing storage conditions, remember the main components: timing and temperature, you will get tasty and useful mushrooms with pleasant smells and appearance.

Training

To prepare the mushrooms for the salting process, you just need to sort out all the mushrooms, check for defects, the contaminated ones need to be thoroughly rinsed from the ground and debris under cool running water, and the clean ones just wipe with a soft cloth or sponge. Experienced housewives recommend choosing mushrooms of the same size for salting, so that they are salted more evenly, preserving as much juiciness and elasticity as possible.

Recipes

Mushrooms can be salted using cold, hot and quick methods. Interestingly, with each of them, the finished snack acquires a different taste. Well, if you add spices to the mushrooms when salting, then even the same recipe will allow you to achieve unique taste shades.

For canning, you need rock salt of a sufficiently coarse grinding.

The hot method of salting saffron milk caps in jars takes more time, but its advantage is that mushrooms can be of different sizes. They will be ready to eat in 1.5 months, but the taste of the delicacy is more than compensated for by the long wait.

Servings / Volume: 4-5 liters

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 250 g;
garlic - 3-5 cloves;
bay leaf - 10 pcs.;
black currant leaves - 20 pcs.;
dry cloves - 10 pcs.;
black pepper - 10 peas.

Preparation:

Put a saucepan of salted water over medium heat (at the rate of 1.5 cups of water and 1 tablespoon of salt per 1 kg of saffron milk caps), bring it to a boil and add the mushrooms so that they are completely immersed in the water. Raise the heat to high and let the mushrooms simmer for 5-10 minutes so that they are well salted.
Place the mushrooms in a colander and let cool until room temperature... You no longer need water, you can pour it out.
Start putting the boiled mushrooms in a large container (preferably enameled) with the caps up - this way they will be salted better. Alternate the mushroom layers, sprinkle with salt and add garlic cloves, cloves and black peppercorns, layered with laurel and currant leaves.
After filling the container with mushrooms, cover them with 2-3 layers of clean gauze and put oppression on top in the form of a wide plate or lid, which you press down with a three-liter glass jar filled with water.
Place the container with mushrooms on the bottom shelf of the refrigerator or deeper in the cellar - there it will be stored for 6 weeks. During this period, periodically check the mushrooms and make sure that they are completely covered with brine, if necessary, change the gauze and wash the oppression.
After 6 weeks, you should transfer the salted mushrooms to pre-sterilized glass jars and refrigerate, where they will be stored. Mushrooms are already ready by this time and can be eaten immediately, added to dishes or used as an independent snack.

Bon Appetit!

Step by step recipe fast food cold pickled mushrooms will give you a delicious snack that will be stored for a long time and remind you of wonderful summer days in the forest in winter. Also, without heat treatment mushrooms remain crisp, tasty and healthy.

Servings / Volume: 2-3 liters

Ingredients:

fresh mushrooms - 3 kg;
rock salt - 150 g;
garlic - 5 cloves;
bay leaf - 15 pcs.;
black currant leaves - 10 pcs.;
allspice peas - 25 pcs.

Preparation:

Rinse the peeled mushrooms under running water and lay them on a towel to dry.
Place the spices and herbs (a small handful of salt, laurel leaves, currant leaves, garlic, allspice peas) on the bottom of a large enameled casserole... Place half of the prepared mushrooms on top, feet down, and cover generously with salt (50 g).
Cover the contents of the pot with cheesecloth and an appropriately sized lid or plate. Press down with pressure from above and put the pan in a cool place for 6 hours so that the mushrooms settle and let the juice out.
After 6 hours, put the other half of the mushrooms in a saucepan, cover with the remaining salt, put oppression on top and return it to a cool place. The gauze needs to be changed every two days. Juicy, firm, salty mushrooms can be consumed in 14 days.

Bon Appetit!

If you are waiting for guests you want to please unusual dish, - surprise them with spicy mushrooms in red wine. (Of course, if there is some supply of mushrooms in the refrigerator.) It takes only 2 hours to cook, and you will get a million praise.

Servings / Volume: 400-500 g

Ingredients:

fresh mushrooms - 1 kg;
olive oil - 100 ml;
dry red wine - 90 ml;
rock salt - 20 g;
sugar - 15 g;
French mustard - 20 g;
allspice peas - 5 pcs.;
onion - 1 pc .;
bay leaf - 5 pcs.

Preparation:

Bon Appetit!

Remember that in hermetically sealed jars with mushrooms, ideal conditions for the development of botulism bacilli. They actively multiply in airless environments (for example, canned food) and release toxic substances (botulinum toxins), which can lead to a serious illness that threatens human life. The loose surface of fungi is very favorable for the vital activity of bacteria. To avoid botulism, always sterilize the lids and jars thoroughly and be careful about rinsing the mushrooms. Pasteurization will be an additional insurance - do not neglect these safety measures.

Video

We invite you to see a few more simple recipes salting saffron milk caps according to author's recipes from experienced housewives in the following videos:

See this article for recipes for cold salting of saffron milk caps.

Recipes for pickling saffron milk caps are in this article.

Freelancer with diverse interests and hobbies. He loves to be closer to nature, to eat deliciously and to philosophize about the eternal. For so long she has been writing articles on a variety of topics that she is already erudite in the most unexpected areas. Loves forests, blooming gardens, space and fried potatoes with smoked ribs. He doesn't like to stand at the stove, but among his friends there are several professional chefs who will always serve delicious food and share cool recipes. Pathologically optimistic.

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Ryzhiks are conditionally edible mushrooms, however, these mushrooms are loved for their special taste and color. The lamellar mushroom in its taste is not similar to other mushrooms, and in its chemical and mineral composition it surpasses meat, eggs and other products. Ryzhiks grow in coniferous forests. So if the mushroom grows under a pine tree, its cap becomes brown, and if under a spruce, the cap of the mushroom becomes greenish. Therefore, there are 2 types of saffron milk caps - pine trees and spruce trees. Both are delicious. You can eat mushrooms pickled, salted or boiled.

How to store mushrooms at home

If you have collected mushrooms, but you do not have time to process them, remove the mushrooms in a cool place. Store fresh mushrooms in the refrigerator for no more than 24 hours. To extend the shelf life of mushrooms at home, boil them in salted water immediately after harvesting. In the fridge boiled mushrooms can stand for several days.

There are many known ways to harvest mushrooms for the winter, but the most common are freezing, salting and pickling. But before sending the mushrooms for storage, they need to be prepared, namely, cleaned of debris and rinsed in water.

It is good to freeze mushrooms when fried. To do this, soak the mushrooms in salted water. Let them rest for 15 minutes, then cut into large slices and fry in vegetable oil until ready. Let the mushrooms cool, then arrange them into containers or bags. You can store mushrooms in the freezer for 6 months.

How to store salted mushrooms

In general, there are 2 types of mushroom pickling - hot and cold way... Each of the methods significantly extends the shelf life of saffron milk caps. However, the storage conditions in each case will be different.

Do not leave the mushrooms warm during cold pickling. After all, mushrooms should be salted within two weeks. The ambient temperature should be at the level of 10-20 degrees. After that, the mushrooms should be transferred to a barrel or jars and placed in a cellar or refrigerator. The container with mushrooms should be closed with a lid. It is advisable to put some kind of load on top of the mushrooms. The mushrooms will remain in this form for another 1.5 months.

Thus, the entire period of cold salting of saffron milk caps lasts 2 months. But then you can store salted mushrooms in a cellar or refrigerator for two years. In this case, the storage temperature of the finished product should be at the level of 0-7 degrees.

When salted hot, everything is much easier. In this case, the mushrooms are thermally processed, and then laid out in sterilized jars. By the way, the period for salting mushrooms, as in the first case, is 1.5 months. Some people prefer this particular option for processing mushrooms, since in this case, mushrooms are rarely covered with mold during storage.

Whichever type of pickling you choose, keep an eye on the pickle. During storage of salted mushrooms, the brine should have a pleasant Brown color... If the brine turns black, the mushrooms have deteriorated. Perhaps the storage conditions for the mushrooms were not respected. Quite often, an excess of temperature contributes to the darkening of the brine. In this case, the mushrooms should be disposed of, as they become dangerous to humans.

Delicious, nutritious and healthy mushrooms are great to add to everyday meals or as an exquisite treat for a festive table. The most popular option for their preparation is cold pickling, which preserves all the taste and health benefits of these wonderful mushrooms. And the addition of various spices and herbs gives salted mushrooms piquancy and pleasant pungency, turning a traditional Russian appetizer into a real delicacy. Are you interested? In this article, you will learn how to cold salt mushrooms according to the most popular recipes!

Training

To prepare saffron milk caps for cold pickling, you need to check the mushrooms for defects and debris, and then simply wipe the caps and legs with a clean cloth or sponge to remove dirt and cut off any damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms for salting, more or less the same in size.

Step-by-step recipes with photos

Cold salting of saffron milk caps is attractive in that the appetizer will be ready in 3-4 weeks, in contrast to the hot method, which requires more effort and time. At the same time, the mushrooms will retain their wonderful forest aroma and taste, as well as nutritional value... They can be eaten as a ready-made snack or placed in glass jars and stored in the refrigerator.

Tip: If you are salting mushrooms cold, always add green horseradish leaves to them, which prevent bacteria from growing and give a spicy pungency to salted mushrooms.

Classic recipe cold salting mushrooms for the winter have long been practiced by experienced housewives, because at home a product is obtained from which you can quickly build delicious treat for any reason.

Servings / Volume: 4-5 liters

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 10 tbsp. l .;
bay leaf - 4 pcs.;
black peppercorns - 3 tbsp. l .;
cherry leaf - 20 pcs.;
horseradish leaf - 4-5 pcs.;
fresh dill - 4-5 umbrellas.

Preparation:

Pour boiling water over the cherry and horseradish leaves, dry, divide into two and place half on the bottom of a spacious enamel pan so that they form a "pillow" under the mushrooms.
Clean the mushrooms from defects and rinse them under running water, then blot with a paper towel.
Arrange the mushrooms in layers in a saucepan over the leaves, spreading evenly and sprinkling each layer with salt, dill umbrellas, black peppercorns and bay leaves. Place the other half of the horseradish and cherry tree leaves on top.
Cover the container with saffron milk caps with a smaller lid and press down with a glass three-liter jar filled with water.
Place the container with oppression in a cool place. You can try the mushrooms for readiness after 14 days, but they will be fully ready in 3-4 weeks.
For easy storage, transfer the salted mushrooms to sterilized jars, close them with tight lids and place them in the refrigerator or cellar.

Bon Appetit!

Cold salted mushroom caps are ideal summer snack which perfectly matches onion rings in sour cream, fried potatoes or herbs with garlic. The preparation of this delicacy requires a minimum amount of ingredients and only 7 days for salting, and the taste of the finished dish will exceed all your expectations.

Servings / Volume: 2.5 l

Ingredients:

fresh mushrooms - 3 kg;
rock salt - 150 g.

Preparation:

Clean the mushrooms from debris, rinse under running water and separate the legs, leaving only the caps. Do not throw away the legs. They can be prepared separately, for example, fried in sour cream and served with any side dish.
Place a small amount of salt on the bottom of a wide enamel pot, spreading it over the bottom.
Spread the prepared mushroom caps on the salt in 5 cm layers, placing them tops down and pouring an even amount of salt into each layer.
Cover the contents of the pot with clean gauze, place a wide plate on top, press down on it and place in a dark, cold place. The mushrooms will let in juice, which can be supplemented with brine (in proportions of 20 g of rock salt to 0.5 liters of boiled water) so that they are completely covered.
After 3-4 weeks, you can use salted mushroom caps as an independent cold appetizer or serve hot fried potatoes, onion rings and finely chopped herbs.

Bon Appetit!

Ryzhiks salted for the winter in glass jars literally fly away from festive table... This is one of the best snacks for forty-degree alcohol: salty mushrooms are not only tasty, but also very nutritious, which is extremely important when drinking spirits.

Servings / Volume: 4.5 l

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 250 g;
dry cloves - 5 pcs.;
ground black pepper - 50 g;
black peppercorns - 2 tbsp. l .;
black currant leaf - 15-20 pcs.;
bay leaf - 10 pcs.;
fresh / dry dill - 5 umbrellas.

Preparation:

Clean the mushrooms from debris and dirt, rinse well.
Pour boiling water over 2-3 times and place on a paper towel for 20 minutes to get rid of excess moisture and dry the mushrooms.
Place one part of blackcurrant and bay leaves, peppercorns and cloves in the bottom of a large saucepan.
Place the mushrooms with their caps on top in a saucepan, sprinkle with salt and ground pepper.
When the mushrooms run out, cover them with the second part of currant leaves, laurel and dill umbrellas.
Cover the contents of the pan with a clean, smaller lid, press down with oppression and leave it there for 2 days so that the spices have time to soak the mushrooms.
Transfer the contents of the pot to sterilized jars and cover with the resulting brine. The mushrooms should be completely immersed in the brine - if it is not enough, add to the jars the right amount cold boiled water.
Close the jars of mushrooms with nylon lids and store them in the refrigerator or cellar. Remember that without pasteurization, conservation cannot be stored for a very long time, therefore, it is recommended to use mushrooms in jars within 2-3 months.

Bon Appetit!

Video

We offer you a few more video recipes for cold salting of mushrooms:

Look for other recipes for salting saffron milk caps in another article on our website.

Recipes for pickling saffron milk caps can be found in this article.

Freelancer with diverse interests and hobbies. He loves to be closer to nature, to eat deliciously and to philosophize about the eternal. For so long she has been writing articles on a variety of topics that she is already erudite in the most unexpected areas. Loves forests, blossoming gardens, space and fried potatoes with smoked ribs. He doesn't like to stand at the stove, but among his friends there are several professional chefs who will always serve delicious food and share cool recipes. Pathologically optimistic.

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There will always be pickled mushrooms on any table signature dish... The gifts of the forest can be pickled, but it is salting that allows you to preserve that special mushroom taste and aroma. From this article you will learn how to salt mushrooms - mushrooms are very beautiful, tasty and healthy.

Gingerbread mushrooms are aromatic and tasty wild mushrooms that are a good choice for winter storage.

Many people prefer to salt them raw, but the hot method will preserve their pleasant color.

Ingredients for 1 kg of mushrooms:

liter of water;
a spoon with a slide of salt;
five peas of black and allspice;
two bay and currant leaves;
two carnation buds;
cinnamon sticks.

Cooking method:

In saffron milk caps, remove the coarse legs and rinse the remaining parts well.
Pour water into a saucepan, add salt and place the container on the stove. Put the mushrooms in a boiling, well-salted liquid (this is important) and cook them for 15 minutes. Then we wash the mushrooms and set them aside for now.
Pour clean water (liter) into a saucepan. After boiling, pour a spoonful of salt into it, and also put all the spices, leaves and spices. As soon as the salt crystals are completely dissolved, put the mushrooms and boil them in the marinade for 15 minutes.
Then we put it on sterilized jars, fill it with a spicy solution, screw it with lids, wrap it up and wait for it to cool completely.

Cold salting

The cold method of salting is considered the most popular method for preparing salted saffron milk caps.

It allows you to store canned mushrooms for up to two years.

Ingredients for 2 kg of mushrooms:

a third of a glass of coarse salt;
32 allspice peas;
four garlic cloves;
22 bay leaves;
40 currants.

Cooking method:

We take an enameled container, and if there is, then a wooden barrel. Put the spices on the bottom, sprinkle them with salt and distribute half of the mushrooms so that their caps look up. Sprinkle them generously with salted granules.
We cover the container with gauze, put oppression on top. After 5 hours, the mushrooms will settle and it will be possible to lay the second batch of saffron milk caps. We also cover them with gauze and hold them under pressure for two weeks.

The gauze will have to be changed every day and make sure that the temperature in the room remains within +20 degrees. We lay out the finished mushrooms in clean containers.

Mushrooms for the winter in banks

You can also pickle mushrooms right in the jars. To do this, take a kilogram of already prepared mushrooms and sterilize the glass container.

Put a horseradish leaf on the bottom of the jar and lay out the mushrooms together with salt in layers.
We also cover the top layer with horseradish leaves and leave the mushrooms to salt in a cool dark place for three days.
After salting, we distribute the mushrooms in hot sterilized jars, put horseradish leaves on top. We close the workpiece with nylon lids and put it in the refrigerator for two weeks.

Recipe for salting mushrooms in English

The peculiarity of the English salting method is that after a few hours you will be able to taste salty, aromatic and delicious mushrooms... Or, more precisely, mushroom caviar.

Ingredients for 1 kg of mushrooms:

110 ml of olive oil and red wine;
25 g of table salt and sugar;
20 g Dijon mustard;
one large onion.

Cooking method:

First of all, the mushrooms need to be soaked for five minutes in boiling salted water. Then rinse and cut into strips.
Pour oil and wine into a saucepan, add salty and sweet granules, put mustard and onion chopped into rings.
As soon as the mixture boils, pour in the chopped mushrooms, cook them for five minutes and distribute them in pre-prepared jars. We close them and put them in a cool place.

You can try this mushroom appetizer after two hours.

Dry salting method

For salting, we take a container (preferably enameled), on the bottom of which we put any spices. For example, allspice and currant leaves.
We distribute the mushrooms over them with the caps on top. Sprinkle each layer with salt. Spices can also be put on top of the latter.
We put a wooden board on the food and press it down with a load.

To pickle mushrooms this way will take two to three weeks.

You can store ready-made mushrooms in the same container where they were salted, but only under pressure.

Express cooking method

To enjoy the taste of a salty snack, you do not have to wait for winter, because there is quick way salting mushrooms. The advantage of the express method is that it preserves the unique mushroom taste, but the shelf life of such preservation is not as long as we would like.

Cooking method:

We take 1 kg of mushrooms and 40 g of coarse salt. We spread the mushrooms in a large bowl, forming a dense mushroom "clearing". Sprinkle each layer with salty granules like snow.
We keep the mushrooms warm at first (about an hour), and as soon as the mushrooms release brown juice, we put them in the refrigerator for two hours.

If the appetizer comes out too salty, then rinse it with water, then season with oil and sprinkle with onions. That's all. You can serve a mushroom appetizer to the table.

Ryzhiks form large myceliums and therefore, among the large representatives of the mushroom family, there are always smaller ones, which can easily crawl into the narrow neck of the bottle.

The appetizer turns out to be incredibly attractive!

For the recipe, you will need 250 g of mushrooms (per container) and 35 g of salt.

Cooking method:

We select small specimens in our forest "harvest", roll them in salt granules and just push them into the bottle.
Pour the rest of the salt into a container and keep the mushrooms in the cold until a tart aroma appears.

The saffron milk season begins in July and ends with the first frost. As a rule, they are harvested in pine and spruce forests, where they grow in large groups. If you find one mushroom, you can be sure that the rest of the family is also hiding nearby.

For salting, it is important to use fresh products and do not postpone their processing for a long time after the "hunt".
It is better to salt the mushrooms with a hat with a diameter of 5 cm - they remain intact after all the manipulations and look great on the table.
As a container for salting, wooden tubs are best suited that do not spoil the aroma. forest mushrooms... If there is no such container, then ordinary glass jars can be used.
It is not necessary to soak the mushrooms before pickling; it is enough to rinse them under running water.
To preserve the bright color of the saffron milk caps, it is better to boil and salt them in a quick way.

Salting saffron milk caps is the most common way of processing them, which allows you to preserve their color, taste, aroma and maximum vitamins.

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