Content
- 1 Is it possible to salt volushki together with saffron milk caps?
- 2 How to pickle saffron milk caps and volushki together
- 3 How to pickle saffron milk caps and volushki coldly
- 4 How to salt volushki and saffron milk caps using the hot method
- 5 How to pickle red mushrooms and saffron milk caps in a cold way with currant leaves
- 6 How to salt saffron milk caps and red mushrooms with dill and horseradish leaves for the winter
- 7 Storage rules
- 8 Conclusion
Salting is one of the methods of home canning, when adding a large amount of salt prevents the development of bacteria and fungi, helping to preserve food. Mushrooms prepared using this method are one of the traditional Russian recipes. You can salt volushki and saffron milk caps together, observing the basic proportions and rules.
Is it possible to salt volushki together with saffron milk caps?
The preparation of pickles and marinades is related to the characteristics of the mushroom species. Volnushki belong to the conditionally edible group. Before cooking, they are soaked for at least a day and then boiled. Saffron milk caps, on the contrary, with an abundance of water become watery, their caps and fruiting bodies darken and lose their original structure. Despite the differences, volnushki and saffron milk caps can be salted together.
How to pickle saffron milk caps and volushki together
In order to properly pickle mushrooms of such different varieties as mushrooms and saffron milk caps, it is necessary to take into account the characteristics of each variety.Delicious preparations are obtained from carefully prepared raw materials.
Before salting the product, sort the mushroom mass:
- exclude wormy, damaged, rotten raw materials;
- preference is given to mushrooms of the same size, because they are salted evenly;
- the lower part of the cut on the stem is additionally trimmed by 2 - 3 mm.
When processing saffron milk caps, a minimum of water is used. The caps and the surface of the legs are cleaned with a fine brush; to remove serious dirt, use a damp cloth.
Volnushki are soaked to remove the bitterness that comes from the milky juice that is released when the pulp is cut. If you do not subject this variety to daily soaking, then salting the product is useless - the workpiece will be spoiled. After soaking, the mushroom mass is additionally washed, then boiled for 20 - 30 minutes.
After preparing each variety, you can begin to salt the volushki along with saffron milk caps. This can be done cold or hot. Both options have their advantages. According to reviews from mushroom pickers, preparations using the hot method resemble marinades, and the use of cold pickling gives the classic taste of mushrooms.
In order to deliciously salt saffron milk caps and volushki, take coarse sea salt. The structure of its crystals contributes to more efficient salting of caps and stems.
Methods for salting saffron milk caps and red mushrooms
To prepare salted saffron milk caps and volushki, use one of the following methods:
- Hot. In this method, the brine is prepared by boiling with additional ingredients. The caps and stems are boiled in boiling liquid for 20 minutes. Then cool and put into jars.
- Cold.A method in which the caps and stems are sandwiched, components are added to improve the overall taste, the load is set for 1 - 2 days, covered with lids, and put away for storage.
- In tubs. This version of pickling “in its own juice” requires the use of oppression. The layers are repeated, laying out additional ingredients, covered with cabbage leaves on top and weighted down. After settling under pressure, a fresh portion of mushrooms is allowed to be added. This method involves the use of real wooden tubs intended for food products. The salting process takes place at a temperature of no more than +10 °
Important! In Rus', it was customary to salt mushrooms in 20-liter barrels, and heavy stones were used as pressure.
How to pickle saffron milk caps and volushki coldly
Salting saffron milk caps together with fried mushrooms in a cold way involves using suitable glass containers. The jars are selected so that the neck allows the load to be firmly installed after the mass is laid out.
Required ingredients:
- mushrooms total weight - 1 kg;
- 6 - 8 cloves of garlic;
- 3 sprigs of dill, parsley to taste;
- a third of a glass of coarse salt without additives.
The caps and legs are cleaned, boiled, and then cooled. A layer of salt is poured onto the bottom of the jar, then mushrooms, garlic, dill, and parsley are laid out. Each layer is evenly salted so that the total amount is enough for the entire mass. The top is covered with a saucer, and a load is placed on it. You can use a container filled with water. Leave the salting for 48 hours, then remove the pressure, cover with a lid, and put away for further storage.
How to salt volushki and saffron milk caps using the hot method
Volnushki for preparing assorted pickles are boiled not for 30, but for 15 minutes using a hot method. Saffron milk caps cleanse dirt.
The brine is prepared at the rate of:
- 3 kg of mushrooms;
- 1 liter of water;
- 3 tbsp. l. large salt crystals;
- 3 bay leaves.
The liquid is heated to a boil, the prepared raw materials are poured from the caps and stems, and boiled for 15 minutes. Then the mushroom mass is removed under the load. It can be placed in glass jars and stored after 24 - 48 hours.
How to pickle red mushrooms and saffron milk caps in a cold way with currant leaves
Fragrant currant leaves are one of the most important ingredients in homemade preparations. This component improves the taste of pickles and also prevents the development of bacteria due to its unique properties.
In order for the pickling of mushrooms to be successful, take 10 - 12 currant leaves per 2 kg of mushrooms and saffron milk caps. For 1 liter of water for brine you need 3/4 tbsp. l. salt, a few peas of cloves, black pepper.
Boil the mushrooms and cool. Currant leaves are placed overlapping at the bottom of the pickling container, then the mushrooms are laid out. The last layer will again be currant leaves. They are under pressure. After salting, before storage, the top layer of leaves is discarded.
How to salt saffron milk caps and red mushrooms with dill and horseradish leaves for the winter
Horseradish leaves and dill umbrellas are often used for pickling foods. The taste of greenery is combined with unusual shades of different varieties of mushrooms.To prepare one of the recipes for pickling red mushrooms and saffron milk caps using the hot method, take smooth, undamaged horseradish leaves, as well as the upper part of a dill stem with umbrellas. For 1 kg of mushroom mass you will need 4 leaves of horseradish, 2 umbrellas of dill, 5 - 6 cloves of garlic.
Storage rules
Saffron milk caps and fried mushrooms can be successfully prepared together; pickles and marinades are stored while maintaining a stable temperature of no higher than + 8°C. In this case, follow the basic rules:
- Dark basements and cellars with additional ventilation are suitable for storage. Indoor humidity is maintained at an average level.
- Do not store the product near running electrical appliances.
- During the storage period, freezing and re-thawing of pickles are excluded.
Conclusion
You can salt volushki and saffron milk caps together. The main condition for complementing each other with these types in home preparations is separate pre-processing. Volnushki are additionally soaked and boiled. For saffron milk caps, simple cleaning of dirt is enough. Despite the fact that preparing mushrooms takes a lot of time and effort, preparations are in demand due to their unique taste and mushroom aroma.
