Salted umbrellas: how to prepare for the winter at home, recipes and shelf life

Content

1 Is it possible to salt mushrooms and umbrellas?
2 How to prepare umbrella mushrooms for pickling
3 How to salt umbrellas for the winter
4 Recipes for pickling umbrellas
5 Terms and conditions of storage of salted umbrella mushrooms
6 Conclusion

The umbrella mushroom belongs to the Champignonaceae genus. It has low calorie content and low carbohydrate content. Salted umbrellas have an amazing taste.

Is it possible to salt mushrooms and umbrellas?

Due to their taste, umbrellas are widely used in cooking. They are pickled, frozen, fried, dried and salted.

Attention! A good umbrella when opened reaches 30 cm in height. The diameter of the cap is 40 cm. To avoid confusion with a toadstool, you need to look at the cap. It is covered with scales concentrated along the edges.

Fruit bodies are combined with potatoes, garlic, butter and even sour cream. They are a dietary product. Even vegetarians and diabetics can salt them. Umbrellas contain enough useful vitamins and minerals that the body lacks during the autumn-spring period.

They contain a lot of dietary fiber, peptides, fats and carbohydrates. They cleanse blood vessels, reduce cholesterol levels and have an antibacterial effect.

How to prepare umbrella mushrooms for pickling

Before salting, clean the umbrellas from twigs and leaves and rinse with running water. Sort through the collected fruits, leaving only whole ones. Throw away soft and wormy ones. Use only firm fruits.

Separate the stem and cap.The leg consists of hard fibers and is not suitable for salting. It's easy to remove - just unscrew it from the cap. The legs are not thrown away; they are dried, ground and added as a seasoning to soups or main courses.

Rub the top a little with your hands. Scrape the shaggy caps a little with a knife and rinse again with running water.

How to salt umbrellas for the winter

There are two ways to pickle umbrella mushrooms at home for the winter. The dry method is more convenient and less labor-intensive. The hot method is suitable for any lamellar fruiting bodies. Salting is a labor-intensive and painstaking process.

Important! If umbrellas are stored in an apartment, the jars must be sterilized.

Recipes for pickling umbrellas

The dry pickling method is only suitable for fruits that do not need to be soaked. Do not wash, but clean with a sponge.

Ingredients for dry salting:

1 kg of umbrellas;
30 g salt.

Step-by-step salting:

Place the caps in an enamel-lined pan. Place with the plates facing up.
Add salt. Continue layering into the pan, sprinkling with salt. To improve the taste, dill seeds are added.
Cover with gauze. Place a flat dish on top. Place the press. A jar of water, a clean stone, or a can are used as it.
Leave to salt for 4 days. If the liquid rises to the top, completely covering the salted fruits, put them in the refrigerator.

For pickling for the winter, pour the prepared solution. Boil water, add salt to taste. Place salted mushrooms in sterilized jars, fill with brine and close. Store in the pantry after cooling.

For the hot method of pickling umbrella mushrooms, you will need the following ingredients:

33 g salt;
1 kg of umbrellas;
1 sprig of dill;
1 clove of garlic;
3 pcs. peppercorns;
2 bay leaves;
a pinch of allspice;
2 tbsp. l.calcined vegetable oil per 0.5 jar.

Preparation of salted umbrella mushrooms:

Leave small caps, cut large ones into pieces.
Boil water, add salt, and place fruits in it. Cook until they sink to the bottom. Remove with a colander.
After cooling, place in sterilized jars, add the remaining spices and pour in the cooking liquid.

For the second hot cooking method you will need:

75 g salt;
1 kg of fruits;
6 glasses of water;
5 g citric acid;
10 g sugar;
1 tsp. allspice;
1 pinch of cloves and the same amount of cinnamon;
2.5 tbsp. l. 6% vinegar.

Cooking process:

Pour 1 liter of water into a saucepan. Add half of the prepared salt and 2 g of lemon. After boiling, boil the fruits until they sink to the bottom.
Take them out, let them drain and put them in jars.
Use the remaining spices, salt and sugar to prepare the marinade. Add vinegar after the water boils.
Pour in brine and seal.

Terms and conditions of storage of salted umbrella mushrooms

Pickling is the most reliable way to preserve fruits. In order for mushrooms to last all winter and not lose their taste, they must be stored correctly.

General rules:

away from light;
keep in a room with low humidity;
store at temperatures from 0 to 6 °C (at low temperatures they will freeze, at high temperatures they will sour).

The shelf life of canned salted fruits is 6-8 months, if under pressure - up to 1 year.

Advice! By pouring oil on top, you can extend the time for another 6 months, provided that the jar is on the refrigerator shelf.

Conclusion

Salted umbrellas are a delicious snack. For pickling, it is better to choose a young mushroom. Such umbrellas are considered an excellent delicacy for a festive feast.There are many methods of pickling, but the most useful is the dry option. This product retains more vitamins.