Content
Quick salting of saffron milk caps takes only 1-1.5 hours. Mushrooms can be cooked hot and cold, with or without oppression. They are stored in the refrigerator, cellar or on the balcony - the place should be not only cool, but also dry and darkened.
How to quickly pickle mushrooms at home
Usually these mushrooms are completely salted out within 1-2 months. However, it is possible to speed up this process so that the mushrooms are salted as quickly as possible, for example, in 1-2 weeks. To do this, use oppression, which is placed on the mushrooms and gradually squeezes out all the juice from them. Thanks to this method, in some cases it is not even necessary to use water.
In other cases, when no oppression is used, the salting technology is longer (up to 2 months). Traditionally, two methods are used in practice:
- Cold - without heating.
- Hot - with preliminary boiling in boiling water for 5-7 minutes.
All recipes for quick salting, one way or another, are based on these methods. They differ only in individual ingredients - in some cases garlic is added, in others - bay leaf and pepper, in the third - even dry red wine and Dijon mustard.
Recipes for quick salting of saffron milk caps
There are several simple ways to quickly pickle mushrooms.
Raw
This is one of the easiest ways to quickly salt mushrooms for the winter. To do this, take an enamel pan or bucket and raw mushrooms with salt and seasonings. The ratio of ingredients is as follows:
- mushrooms - 1 kg;
- coarse salt - 2 tablespoons;
- garlic - 3-4 cloves (optional);
- horseradish - 2-3 leaves;
- dill - 3-4 branches.
In this recipe, there is no water among the ingredients, which is no coincidence - the liquid will be obtained from the saffron milk caps themselves during salting. It will appear quickly, but if there is not enough juice, after a few days it is worth adding some cool boiled water.
Express salting of saffron milk caps will take no more than an hour. They act like this:
- Mushrooms are washed under water or simply shaken off the sand. Some mushroom pickers do not even remove the remnants of the needles - they will serve as an additional "flavoring". The only required action is to cut off the ends of the legs that are contaminated with soil.
- The mushrooms are laid in several layers so that the caps are at the bottom.
- Sprinkle salt on each layer, put garlic cloves and dill sprigs cut into several longitudinal pieces.
- The last layer is covered with horseradish leaves, which will not only give an interesting aroma, but also "scare off" bacteria and other microorganisms.
- A press is placed on top - it can be a stone, a container of water or a heavy frying pan, etc.
- During the first days after salting, the mushrooms will start to juice quickly, and after a week they will be ready for the first tasting.
Hot way
Tasty and quick salt mushrooms can also be hot, which in practice is used even more often than the previous "waterless" version. For salting you will need:
- mushrooms - 1 kg;
- salt - 2 large spoons;
- pepper - 7 peas;
- ground pepper - 1 dessert spoon;
- bay leaf - 2-3 pieces;
- horseradish leaves - 2-3 pieces.
You can make instant salted mushrooms like this:
- Rinse the mushrooms, cut off the ends of the legs.
- Pour hot, but not boiling water so that it completely covers the mushrooms.
- Heat, let it boil and turn off after 5 minutes. During the cooking process, you need to constantly monitor the foam and remove it.
- Quickly drain the water and transfer the mushrooms to an enamel pot or other container for pickling. Each row is laid with the caps down, salt and pepper are poured onto them.
- Add bay leaves, sprinkle with peppercorns. Lay a few horseradish leaves on top and put under oppression.
A quick hot salting of saffron milk caps is shown in the video:
English recipe
You can also tastefully and quickly salt mushrooms according to the English recipe, which is also based on hot salting technology. You need to take the following ingredients:
- mushrooms - 1 kg;
- dry red wine - 0.5 cups;
- olive oil - 0.5 cups;
- salt - 1 large spoon;
- sugar - 1 large spoon;
- Dijon mustard - 1 large spoon;
- onion - 1 piece of medium size.
The sequence of actions is as follows:
- The mushrooms are washed, put in hot water, brought to a boil and the stove is turned off after 5 minutes.
- Cut into strips and set aside.
- Oil and wine are poured into a large saucepan, immediately salted, sugar is added and the onion cut into rings is stewed along with mustard.
- As soon as the mixture boils, mushrooms are added to it and continue to cook for 5 minutes.
- Then all this mass is quickly transferred to a jar and put into the refrigerator so that the mushrooms are infused.
As a result of this salting recipe, real mushroom caviar is obtained, which becomes completely ready after 2 hours. You can prepare it for the winter, but store it only in rolled up, pre-sterilized jars.
Terms and conditions of storage
The prepared product is stored in a dark and cool place where the temperature does not rise above +8aboutC, but also does not fall below zero. You can provide such conditions:
- in the fridge;
- in the cellar;
- on the glazed balcony, loggia.
The shelf life depends on the salting technology:
- If salted instant mushrooms were rolled up in a jar, then they are stored for 2 years. After opening the can, it is advisable to use the product in 1-2 weeks.
- If mushrooms are salted hot, they can be stored at room temperature, but not more than 3 months. The container can be immediately put into the refrigerator - then storage is possible for 6 months from the date of preparation.
- In the case of cold salting, shelf life is similar. In this case, mushrooms should be kept only in non-oxidizing dishes - ceramic, wood, glass or enamel.
Conclusion
The fastest salting of saffron milk caps is obtained by using oppression. Thanks to the constant squeezing of the mushrooms, they are salted in just a week, after which the dish becomes completely ready. If you do not use oppression, salting will not be as fast and will take at least 1.5 months.
