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Any experienced mushroom picker will agree that the taste of salted mushrooms is so good that even the famous milk mushrooms lose to him in this respect. Moreover, the salting of saffron milk caps is not such a complicated procedure. But mushrooms, under oppression by only one of their kind, activate intensive salivation in those who have ever tried such a preparation.
Features of salting saffron milk caps under pressure
There are many different ways to pickle mushrooms. True, in fact, they all boil down to two main ones: cold and hot. Cold salting is carried out without preliminary heat treatment, that is, raw mushrooms are used. In the case of mushrooms, we went even further. Only these mushrooms are allowed to be salted not only raw, but not even soaking or washing them in water. Such an ambassador is called dry. You can't do without oppression here at all, it is he who helps the mushrooms to allocate the required amount of juice.
True, the method is suitable only for very young mushrooms, with a cap diameter of no more than 5-7 cm, which, moreover, must be freshly harvested. Therefore, it is not recommended to dry salted purchased mushrooms, because you can never know exactly when they were cut. In addition, mushrooms for dry salting should be collected exclusively in ecologically clean places, away from any roads, this is especially important.
When using ordinary cold salting, the mushrooms are first thoroughly washed in water.
It is believed that when using both of these methods of cold salting, mushrooms change their color, becoming dark.
Although this fact does not in any way affect the taste of ready-made mushrooms, many do not like the appearance of dark mushrooms from a purely aesthetic point of view. And they believe that the only way to avoid darkening of mushrooms is to use hot salting.
This is not entirely true, although the hot ambassador is able to retain the attractive light shade of the salted mushrooms. Oddly enough, according to some reports, mushrooms darken precisely because of contact with cold water. Therefore, with careful use of the dry method of salting, mushrooms are quite capable of remaining very attractive in appearance. Moreover, the mushrooms will be incredibly crispy and will retain the unique spirit of the forest and coniferous litter.
Among the saffron milk caps themselves, two subspecies are distinguished, slightly differing from each other in appearance. Mushrooms collected in a pine forest are characterized by a special density, a thicker stem, with cap brims closed downwards. These mushrooms are ideal for any kind of pickling under pressure and will remain beautiful and strong, even if not the smallest sizes are used.
The mushrooms growing in spruce forests are distinguished by a finer structure, and size is important for pickling under pressure. After all, large mushrooms will need to be cut into several pieces. And, most likely, the hat will not withstand such tests and will crumble. This fact will not affect the taste in any way, but the appearance of the workpiece will not be so presentable.
How to salt mushrooms under pressure
Regardless of the choice of salting method, mushrooms must be sorted out in any case, rejecting broken or wormy ones. You also need to free them from the remnants of needles and adhered foliage and other forest debris.True, mushrooms usually do not give mushroom pickers especially a lot of trouble in their cleaning. A certain amount of plant litter can accumulate only in the central recesses of the cap. They are also rarely wormy, so this procedure can be dealt with fairly quickly.
Regardless of the chosen method of salting saffron milk caps, it is imperative to keep them under pressure when salting, especially in the first stages of the process. Since it is oppression that allows you to maintain the required level of liquid in a container with salted mushrooms. And this, in turn, determines the quality of the pickled mushrooms.
In a cold way
This method of salting is very popular for all tubular mushrooms, since it allows you to save all the nutrients and does not require any heat treatment.
In addition, it is somewhat convenient and familiar to most mushroom pickers. After all, mushrooms brought from the forest are simply dipped into salted water. And in this state, all forest debris is very quickly separated. In addition, uninvited guests in the form of worms also do not like salt water and will very quickly leave their habitats, having made the mushrooms clean.
Then the mushrooms are laid out on a horizontal surface covered with a towel to allow them to dry slightly.
During this time, a container for salting is prepared: a saucepan, bucket or jar. Salting mushrooms in jars is not very convenient precisely because it is difficult to find a press of a suitable size. Usually the salting process is carried out in large containers, and upon its completion, the salted mushrooms are transferred to glass jars for storage.
The mushrooms are so fragrant and tasty that you should not use a lot of spices for pickling. Moreover, many people prefer to use only salt from spices. Although traditional spices such as dill, horseradish, currant leaves and oak can still play a positive role in keeping the mushrooms from possible spoilage.
The washed mushrooms are laid out in layers in a container, sprinkling each layer with coarse salt (you can add dill seeds), not reaching a few centimeters to the edges. A clean piece of fabric is placed on top, and oppression is applied to it. You can put any flat dish on top of the fabric to increase the pressure area on the pickled mushrooms.
Containers with water are most often used as oppression, but you can also pick up a heavy flat stone. After all, the use of a flat oppression will allow you to cover the container with mushrooms with a lid, which will exclude the ingress of foreign objects and insects into it during the salting process.
Mushrooms are placed in a cool place with a temperature of no more than + 10 ° C and kept in such conditions for two weeks. They must be monitored and regularly (every 2-3 days) remove the oppression and fabric, rinse them in hot water, or even replace the fabric with a new one. This is done to prevent souring and mold.
After a few days, the mushrooms will release juice and settle significantly. If at some point another portion of saffron milk caps is brought from the forest, then they can be added to the already salted ones without fear. After pre-cleaning and rinsing, of course.
Hot way
The hot method is chosen by many housewives, despite the fact that it takes more time to make. But mushrooms are guaranteed not to change their color, and many believe that additional heat treatment will never be superfluous.
There are several types of hot salting of saffron milk caps, and for all, in any case, it is better to use oppression.
Most often, after cleaning, mushrooms are simply boiled in salted water for a quarter of an hour, after which they are put on salting in the same way as described in the cold method.
You can not cook, but simply pour the prepared mushrooms with boiling water, and then drain the water and salt the mushrooms in the same way.
And sometimes peeled mushrooms are placed in boiling water, where the amount of salt and other spices necessary for salting has already been added. They are boiled in this brine for about 10 minutes. Then they are tightly laid out in jars and poured with hot brine. It is not necessary to use oppression in this case, but for better saturation of the mushrooms with brine, it is still necessary.
Salted mushrooms should be pressed for at least 2-3 weeks, after which they can be transferred to jars, making sure that they are completely covered with brine.
Dry method
The dry method of salting saffron milk caps is extremely simple. Mushrooms are simply cleaned of debris with a brush without using water. Then they are placed in a prepared container, sprinkled with salt and the desired spices.
Then a cloth, plate or wooden circle is laid on top and a decent load is placed. There should be enough salt, at least 30 g per 1 kg of mushrooms. After a couple of hours, so much mushroom juice should be released in the container that the mushrooms will be completely immersed in it.
Mushrooms are salted in a cool room with a temperature of no more than + 15 ° C.
Recipes for mushrooms under oppression with step by step photos
To salt mushrooms under pressure, you can use any of the recipes below.
The classic recipe for mushrooms under oppression
Required:
- 2 kg of saffron milk caps;
- 3 tbsp. l. salt;
- 3-4 dill umbrellas;
- cherry leaves, currants, juniper twigs - optional.
Manufacturing:
- The mushrooms are cleared of the debris brought from the forest that stuck to the caps, and the legs soiled in the ground are cut off.
- At the bottom of the enamel pan, lay a couple of dill umbrellas and a layer of saffron milk caps with their legs up, sprinkle with salt.
- The procedure is repeated until the mushrooms run out.
- Dill leaves and other spices are also placed on top, if desired.
- Cover with a cloth, put oppression and send to a cool place.
Spicy mushrooms under pressure
You will need:
- 3 kg of saffron milk caps;
- 3 tbsp. l. salt;
- a pinch of citric acid;
- 3 dill umbrellas;
- a bunch of parsley;
- 5 peas of allspice and black pepper;
- 3 carnation buds;
- 2 bay leaves.
Preparation:
- The mushrooms are placed in a container with salted water and thoroughly washed from all contaminants.
- The salty solution is drained, the mushrooms are placed in a saucepan, fresh water is added and boiled, removing the foam, for about 10-15 minutes.
- Thrown back in a colander, left to drain.
- Place in a suitable container, sprinkle with spices and salt.
- Spices and herbs are also laid out on top.
- Cover with a cloth, put oppression and take out to a cold place.
Ryzhiks under oppression with horseradish leaves
You will need:
- 1 kg of saffron milk caps;
- 2 tbsp. l. salts (incomplete);
- 4 cloves of garlic;
- 2 inflorescences of dill;
- horseradish leaves, cherries, currants;
- 15 peas of black pepper.
Preparation:
- The mushrooms are washed in water.
- Put them in a suitable container, gradually adding all the available spices.
- Cover the top with the remaining leaves.
- Cover with a cloth, a bowl, put oppression.
- Keep for a day at room temperature, then move to cool conditions.
How many mushrooms are salted under oppression
How much to keep salted mushrooms under oppression depends on which method of salting was chosen.
When using the hot method, the mushrooms can be tasted in just a few days. But it is desirable to keep them under oppression for about 2-3 weeks.
If it was decided to salt the mushrooms under pressure using the dry method, then you can try them in about a week, although some do not wait for the due date. They can be completely salted only after 1.5 months.
Finally, if salted mushrooms under pressure are obtained as a result of cold sourdough, then it is necessary to keep them in this state for at least 1-2 months. And after the oppression, it is better not to remove, but to leave it for the entire storage period of the mushrooms.
Terms and conditions of storage
Mushrooms, salted under pressure, can only be stored in a cold room at a temperature not exceeding + 10 ° С. Better yet, their storage temperature remains between + 3 ° C and + 7 ° C. In this case, the likelihood of souring salted mushrooms will be minimized. Under such conditions, salted mushrooms can be stored throughout the year.
Conclusion
Ryzhiks under oppression, prepared by any of the methods described above, will make it possible to enjoy a fragrant and very tasty snack at any time. They will easily fit into the everyday menu and will become a real highlight of the festive feast.
