Dry salting of saffron milk caps: how to salt, recipes

Dry salted mushrooms are very much appreciated among lovers of these mushrooms. This kind of workpiece is a versatile solution for preparing a variety of dishes. Dry salting allows you to use mushrooms for soups, main courses and baked goods. At the same time, it is important to learn how to properly prepare and store blanks.

Preparing saffron milk caps for dry pickling

Before you expose the mushrooms to dry salting, you need to prepare them. This will require:

1. Carry out cleaning of fruit bodies from all kinds of debris and dirt.
2. Trim the legs, removing only the dirty part of them.
3. Treat the mushrooms with a sponge or slightly damp brush.

How to dry salt mushrooms

Dry salting of saffron milk caps for the winter can be carried out in various ways. But there are certain processing rules that you should adhere to:

1. For every kilogram of the main product, there are 50 g of salt.
2. Spices in the classic salting recipe are not added, since they only clog the natural flavor of the mushrooms. If desired, processing can be carried out using various spices.
3. Dry salting allows you to start eating the snack as early as 10 days after preparation.

Recipes for dry salting of saffron milk caps

You can dry salt mushrooms according to various recipes. Each hostess can choose the most suitable option for herself. In this case, it is important to take into account your taste preferences and the form in which the appetizer will be used in the future.

A simple recipe for dry salted saffron milk caps

The easiest way is to dry pickle mushrooms according to the classic recipe. Such preparation will help to diversify the winter diet, since mushrooms can be added to any dish in which they are intended to be consumed.

To prepare salting, you must:

• prepared mushrooms - 7 kg;
• coarse salt - 400 g

Salting procedure:

1. Peeled fruit bodies must be laid out in an enamel container in layers, alternating with salt.
2. Then cover with a plate of suitable diameter.
3. Put oppression (a can of water, a brick, etc.).
4. Leave everything in a cool place for 10 to 15 days.
5. Transfer the mushroom mass to jars (they should be sterilized first), pour in the resulting brine, close with lids.
6. Remove the workpiece to the cellar or refrigerator.

Dry salted mushrooms with cloves

By adding cloves to the main products, you can give the finished dish an original aroma. But such a recipe will be more difficult to execute.

For the salting you will need:

• mushrooms - 4 kg;
• salt - 200 - 250 g;
• bay leaf - 10 pcs.;
• clove buds - 20 pcs.

Salting process:

1. Prepare an enamelled container.
2. Lay out a layer of mushrooms, sprinkle with salt and add spices.
3. Repeat the layers, trying to make them even.
4. Cover the container with a plate or a lid of a suitable diameter so that it fits snugly against the mushrooms.
5. Top with cheesecloth folded in 5 - 7 layers.
6. Deliver the cargo.
7. Take the container with the mushroom mass to a cool room for 10 - 15 days.
8. After that, the appetizer can be laid out in jars, adding brine and spices to each.

Dry salted mushrooms for the winter with garlic

The dry method of salting saffron milk caps using garlic involves preparing a savory snack that can even be served on a festive table.

To prepare a sharp workpiece, you need to stock up on the following ingredients:

• mushrooms - 3 kg;
• garlic - 8 teeth;
• dill (umbrellas) - 6 pcs.;
• horseradish leaves - 2 - 4 pcs.;
• salt - 200 g.

The salting process is as follows:

1. At the bottom of the enamel container should be laid out horseradish leaves (half of the original amount). They must be scalded with boiling water and then dried, since salting involves the use of dry ingredients.
2. Lay out dill umbrellas (also scalded and dried) - ½ part.
3. Make a layer of fruit bodies.
4. Sprinkle with salt and a little chopped garlic.
5. Then lay out the mushrooms in layers, seasoning them with salt and garlic.
6. The last will be the remaining horseradish leaves and garlic umbrellas.
7. Then cover the mushrooms with gauze, top with a plate and set the press.
8. The finished snack will need to be removed in the cold for 15 days.

After the period of salting has passed, the mushrooms must be put in prepared jars, pour the formed brine into them, and close with plastic lids. The workpiece must be stored in a cool place, and it will be possible to try it after 30 days from the moment the salting began.

Dry salting of saffron milk caps at home with mustard seeds

Dry salting of mushrooms can also be produced using mustard. This method will allow you to diversify your everyday diet and decorate any festive table.

The following ingredients are required for salting saffron milk caps:

• mushrooms - 3 kg;
• coarse salt - 150 g;
• bay leaf - 6 pcs.;
• mustard seeds - 2 tsp;
• spruce branches - 2 pcs.

It is quite simple to prepare a blank using mustard and spruce branches, and the aroma of the finished dish can surprise even experienced chefs. The salting process is as follows:

1. Prepare a wooden or enamel container.
2. Put a spruce branch at the bottom.
3. Lay a layer of prepared fruit bodies on top (you need to lay out the caps down).
4. Sprinkle with mustard seeds and salt, add some laurel.
5. Lay out the mushrooms in layers, not forgetting the salt and spices.
6. Cover the top with a spruce branch, then - with gauze.
7. Press down with a plate or lid, place the weight.
8. Send the composition to a cool place for 15 days, not forgetting to change the gauze every 3 days.
9. After the specified time has elapsed, the workpiece can be transferred to sterilized jars or left in the original container.

Dry salting of camelina mushrooms with pepper

Mushrooms with pepper is a fragrant and at the same time delicate appetizer that will diversify the everyday menu and surprise guests at the festive table.

For dry salting, you need the following ingredients:

• mushrooms - 2 kg;
• rock salt - 100 g;
• allspice peas - 15 - 20 pcs.;
• cherry and blackcurrant leaves - to taste.

The ambassador is conducted as follows:

1. Dry-treated fruit bodies must be laid out in an enamel bowl, on a prepared layer of currant and cherry leaves.
2. Sprinkle with salt and pepper.
3. If necessary, repeat the layers, each of which must also be covered with salt and pepper.
4. Cover with remaining leaves.
5. Cover the blank with a gauze napkin, install the lid and weight.
6. Put in a cool place for a week.

Products can be eaten in 3 weeks.

How to put dry salted mushrooms in jars

Dry salting of saffron milk caps at home can be performed by any of the above options. The classic method is most often used. In order for the workpiece to be stored for a long time, it is important to take into account a number of nuances when transferring products to containers for subsequent storage:

1. Pickled mushrooms should be put in a colander.
2. Direct under cold running water and rinse thoroughly.
3. Place in glass jars (they must be pre-sterilized).
4. Pour some vegetable oil on top.
5. Close with lids.

Such a blank can be kept in the refrigerator for no more than 7 days. Before serving, you can season the mushrooms with herbs, garlic and vegetable oil. Vinegar and other ingredients are added if desired.

Terms and conditions of storage

The forest harvest prepared by the salting method must be properly stored. Products that use spices and various additives in the form of currant leaves or spruce trees can stand unopened for 10 to 12 months. In this case, the storage temperature should not exceed 10 ^aboutC. Mushrooms prepared according to the classic recipe do not store for more than 7 days.

Conclusion

Dry salted mushrooms are an excellent option for harvesting forest gifts. The product is not only easy to prepare, but also very easy to store. It is important to note that with this method of cooking, all useful substances and trace elements are preserved in the mushroom mass.

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