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Serushki can be salted hot or cold. The technology is common to all types of mushrooms. Serushki prepared for the winter retain their beneficial properties and chemical composition.
Features of salting serushki
Before you pickle serushka mushrooms at home, they need to be prepared. The collected fruiting bodies are scattered and sorted by size. Young specimens will be cold processed whole; more mature specimens are best salted using the hot method. The fruiting bodies secrete a bitter milky juice and oxidize when cut, so after sorting they are processed and immediately immersed in salted water.
The preparation sequence is as follows:
- Clean the top of the cap from dry grass, leaves and soil, and remove the protective film.
- The spore-bearing layer can be left, but it is better to remove it, because there may be insects there.
- Cut off the bottom of the leg and remove damaged areas.
- When all the fruiting bodies have been processed, they are washed and soaked in plenty of water.
The water should be cool and changed 2-3 times during the day.The procedure is continued for up to 2 days, by which time the fruiting bodies will have lost their fragility, will be elastic, without bitterness in taste. To pickle mushrooms using a cold method, the fruiting bodies must be dry. The product is removed from the liquid and placed on a napkin to evaporate the moisture. For the hot method, this measure is unimportant.
How long to cook eared cherries before salting
Before hot salting, the earrings are boiled using the following technology:
- The soaked earrings are cut into several parts, the small fruiting bodies are left whole.
- Place the workpiece in an enamel pan.
- Water is added 2 times more than the volume of serushki.
- Place on the fire, boil for 15 minutes, skim off the foam formed during cooking.
- The water is drained and the fruiting bodies are washed.
- Pour water into a saucepan and bring to a boil.
- Salt is added to boiling water at the rate of 0.5 tbsp. l. for 3 liters of water.
- Dip the fruiting bodies into boiling water.
The water is drained, the workpiece is ready for further processing.
How to salt serushka mushrooms
Mushrooms are conditionally edible; they are classified in the last category in terms of nutritional value due to their unexpressed taste and lack of smell. This type can only be salted; you can prepare the first course, but there will be no mushroom taste. It is not advisable to fry fruit bodies. If you pickle serushka mushrooms for the winter, after 2 months you will get a delicious dish that will complement any menu.
The harvested crop can be salted in wooden, enamel or glass containers. The dishes are pre-prepared. A wooden barrel or keg is filled with hot water for a day so that the wood is saturated with moisture and the container does not leak.
Then it is treated with boiling water with the addition of baking soda.The jars are sterilized, the enamel dishes are cleaned with soda, filled to the top with water, and boiled.
A quick recipe for pickling serushka mushrooms
There is a quick way to salt fruiting bodies. It will take little time for processing, and the workpiece will be suitable for consumption in 25-30 days.
Over time, the brine may become cloudy and the product may become sour. To prevent the fruiting bodies from losing their elasticity and the unpleasant taste of iodine from appearing, the workpiece should be salted with ordinary rock salt.
For the recipe you will need:
- soaked mushrooms – 2.5 kg;
- salt – 150 g;
- cloves – 5 pcs.;
- garlic – 4 cloves;
- dill - 4 umbrellas, can be replaced with seeds;
- horseradish leaves – 2-3 pcs.
It is recommended to salt fruiting bodies using the following technology:
- The bottom of the glass jar is covered with a horseradish leaf.
- Lay the product layer tightly.
- Sprinkle salt, chopped garlic on top, add cloves and dill.
- The next layer follows the same pattern.
- Fill the jar to the top.
- Top up with cold, unboiled water.
- Cover the top with a sheet of horseradish, set pressure, and cover with a napkin.
The workpiece is placed in a cool, dark room for fermentation. You can use mushrooms for long-term storage, but this will require additional processing.
Classic salting of serushka mushrooms using the hot method
Salting mushrooms according to this recipe takes longer, but the preparation is stored until the next mushroom season. Hot salting of earrings requires the following ingredients (for 2 kg of raw materials):
- currant or cherry leaves – 7 pcs.;
- salt – 130 g;
- citric acid – ¼ tsp;
- garlic – 3 cloves;
- dill seeds – 1 tsp;
- allspice or black pepper – 14 peas.
You need to salt mushrooms using the following technology:
- Boil the soaked mushrooms and place in a colander to drain the liquid completely.
- Pour a little salt into the bottom of a sterilized glass container, add a few peppercorns and dill seeds.
- Sprinkle earrings in a layer of no more than 5 cm.
- Layer by layer is salted and spices are added, including garlic and currant leaves.
- The workpiece is filled with boiling water.
- Leave open for a few minutes to allow the air to completely escape.
The jars are covered with nylon or metal lids and put into the basement. After 40-45 days the product is ready. After removing the lid, store the jar in the refrigerator.
Cold salting of serushka mushrooms
You can salt this type in a cold way according to the recipe for any mushrooms. Processing does not require preliminary boiling. Before salting the earrings, they are soaked for at least 2-3 days, using a wooden or enamel container.
Spices needed for the recipe:
- Bay leaf;
- umbrellas or dill seeds;
- horseradish leaves or root;
- peppercorns.
You need to add salt in the following order:
- Salt is poured into the bottom of the container.
- Place a layer of fruiting bodies, sprinkle generously with salt; approximately 100 g of salt per layer will be needed in a 50-liter enamel pan or wooden barrel.
- Add spices.
- Fill in layers to the top.
- Cover with gauze and apply pressure.
Remove the workpiece to the basement. Over time, mold forms on the surface. Gauze is washed in warm water. Mold is also removed from the pressure using water with the addition of soda (1 tsp per 2 liters of water).
Hot salting of serushki with frills
Both species are tubular species with the same nutritional value and bitter milky juice.The volnushki are light, and the earrings are dark gray; after processing, the fruiting bodies retain their color; after mixing, the workpiece will look aesthetically pleasing in appearance. You can salt it with or without spices. For 1 kg of mushrooms you will need 40 g of salt.
Recipe for salting serushki and volushushka mushrooms using the hot method:
- Mushrooms are soaked for 2 days.
- Boil for 20 minutes.
- Sterilize jars.
- Pour salt into the bottom of the container and sprinkle it over each layer.
- They are compacted well so that there are as few air pockets as possible.
- Place gauze and a weight on top of the jar.
A day later, when the fruiting bodies release juice, the jars are closed with lids and put into the basement. After 15 days, the product can be included in the diet.
Terms and conditions of storage
The blanks are stored in a dark room at a temperature no higher than +5 0C, the best option is a pantry or basement. If you salt the harvested crop in large containers, periodically wash the cargo and remove mold. After opening the jar, the product is stored in the refrigerator. If the harvested crop is salted in a cold way, it is stored within 8 months, after thermal processing - 10-12 months.
Conclusion
You can salt earrings according to any chosen recipe using the cold or hot method. The fruiting bodies are soaked for at least a day and the water is changed several times. If the salting technology is followed, the product can be stored for a long time without losing its taste and presentation.
