Salted moss mushrooms for the winter: recipes and salting rules

Moss mushrooms are far from the most popular fruiting bodies among lovers of quiet hunting, but when preserved they have a truly amazing taste. To pamper your family with a crunchy, aromatic snack during the winter season, you should collect and cook several tubs of these mushrooms. Salting moss mushrooms is customary in various ways - from traditional to modern. Variants of mixed pickles are very tasty when boletus or boletus are added to the Polish mushroom.

Moss flyers got their name from their favorite habitat - in moss.

Is it possible to salt moss mushrooms?

These mushrooms make excellent pickles, suitable for both everyday and festive tables. Salted moss mushrooms are served as an appetizer or with a side dish. Can be used to cook mushroom pickles, bake pies and pizzas, and make salads. Salting moss mushrooms has its own characteristics and secrets:

• Only the caps should be used; the legs are better used for making caviar or soups;
• you need to choose young, not overgrown and not wormy specimens;
• Salting can be done in oak barrels, enamel, ceramic or glass containers; it is also acceptable to use stainless steel utensils;
• When collecting or purchasing mushrooms, care must be taken to ensure that false poisonous species do not end up in the dish.

Not only Polish mushrooms can end up in the basket after a quiet hunt

How to pickle moss mushrooms in jars for the winter

Pickling mushrooms in jars is considered the simplest and most accessible in modern conditions. To do this, glass containers must be sterilized: in the oven, steamed, or in a pan of water. Metal lids should be boiled in water for at least 10 minutes or placed in the oven along with the jars, after removing the rubber bands.

The harvest should be sorted and cleared of forest debris. Cut off damaged areas and roots. Remove the stems and cut the caps in half or quarters if necessary.

Then the mushrooms should be boiled in boiling water at the rate of 2.5 liters per 2.5 kg of caps for 25-30 minutes, removing the foam with a slotted spoon. Place in a sieve to remove excess liquid. Next, you can start salting moss mushrooms in jars.

Classic recipe for salted moss mushrooms

There is a traditional recipe for salted moss mushrooms, according to which our great-grandmothers made preparations.

Ingredients:

• hats - 3.9 kg;
• salt – 180 g;
• horseradish, currant and cherry leaves - 5-8 pcs. depending on size;
• horseradish root – 20 g;
• dill with umbrellas – 9 pcs.

Cooking method:

1. Pour boiling water over the tub and dry.
2. Place green leaves, finely chopped roots on the bottom, 1/6 of the mushrooms on them, sprinkle with 30 g of salt.
3. Continue layering the ingredients, ending with greens.
4. Cover with clean gauze, press with a flat plate or a lid with pressure - a jar or bottle of water, a clean river pebble.
5. The tub should be kept in a cool, ventilated area for one and a half months. After this period, the salted moss mushrooms are ready.

Ready mushrooms can be consumed directly from the tub, or transferred to jars, filled with brine

How to hot salt moss mushrooms

Hot-salted moss mushrooms are ready in 2 weeks.

Have to take:

• Polish mushrooms – 2.5 kg;
• salt – 60 g;
• bay leaf – 3-6 pcs.;
• peppercorns – 6 grains;
• green leaves of currants, horseradish, raspberries, dill with umbrellas - whatever is available.

Preparation:

1. Place spices and herbs at the bottom of the jars.
2. Boil mushrooms in 0.5 liters of water with salt.
3. While boiling, pour into jars, adding brine to the neck.
4. Seal tightly.

The process of salting moss mushrooms and boletus mushrooms using the hot method is presented in the video.

How can you salt moss mushrooms in a cold way?

For pickling moss mushrooms at home, the cold method is also quite suitable.

Ingredients:

• mushrooms – 3.2 kg;
• salt – 200 g;
• horseradish leaves, raspberries, dill umbrellas - 5-8 pcs.

How to salt:

1. Place herbs and some salt at the bottom of the jars.
2. Lay out the caps in layers, covering them with salt and arranging them with leaves.
3. Cover the top with clean gauze and leave in a cool place for a month and a half.

Ready pickles can be sterilized and hermetically sealed or placed in the refrigerator.

Moss mushrooms should be boiled in water until they sink to the bottom

How to salt moss mushrooms with boletus mushrooms

A recipe for salted moss mushrooms with boletus mushrooms for the winter is presented. You need to take:

• flywheels – 1.6 kg;
• boletus - 1.5 kg;
• salt – 150 g.

Preparation:

1. Pack the mushrooms, still warm after boiling, tightly into the jars, sprinkling the layers with salt.
2. Tamp down until the juice comes out and seal with sterile lids.
3. Place in a cool place for 35-45 days, after which you can try.

The salted mushroom mixture tastes amazing and looks appetizing

How to salt moss mushrooms with horseradish, cherry and currant leaves for the winter

With the addition of spicy and astringent greens, the pickles are piquant and spicy, with a special aroma. Required Products:

• mushrooms – 3.5 kg;
• water – 3.5 l;
• salt – 200 g;
• cloves – 10 inflorescences;
• mixture of peppercorns – 11-15 pcs.;
• leaves of oak, cherry, currant, horseradish - 2-5 pcs. depending on size;
• dill stems with seeds – 4 pcs.;
• laurel leaf – 4 pcs.

Cooking steps:

1. Pour 60 g of salt, spices and mushrooms into boiling water, cook until the caps settle to the bottom, place on a sieve and rinse.
2. Place a layer of green leaves on the bottom of the dish, then a layer of mushrooms, sprinkle with salt.
3. Add layers, ending with greens.
4. Cover with clean gauze and place a saucer or plate under pressure.
5. Keep in a cool place. After 15 days, you can transfer to jars and roll up.

To keep canned food longer, you need to boil the brine and pour it over the mushrooms placed in jars.

How to pickle flywheel mushrooms in a bucket

Moss mushrooms are salted in enamel buckets. Ingredients:

• mushrooms – 3.3 kg;
• salt – 220 g;
• leaves of horseradish, oak, black currant - 5-9 pcs.;
• horseradish root – 50 g;
• chili pepper – 2-3 pods;
• cloves, dill umbrellas - 10-15 pcs.

How to cook:

1. Place herbs and some spices to taste at the bottom of the container.
2. Lay out the cooled mushrooms in layers, sprinkling with salt and arranging with leaves every 0.6-0.8 kg.
3. Finish laying with sheets, cover with gauze, place pressure on a flat plate or lid so that the juice appears.

For mushrooms to be salted, a period of 35 to 60 days is required. After this, the amazingly tasty product can be eaten.

Chili peppers can be added whole or cut into slices

Recipe for pickling blanched mushrooms

You can pickle moss mushrooms for the winter by first blanching them. The result is a product with a special taste.

Ingredients:

• mushrooms – 2.8 kg;
• salt – 170 g;
• spicy leaves (horseradish, celery, currant, oak, cherry, raspberry, whatever is available) - 5-6 pcs.;
• horseradish or parsley root – 30 g;
• dill umbrellas – 5 pcs.;
• pepper mixture – 2 g.

How to cook:

1. Place moss mushrooms in a blanching net in boiling water for 6-9 minutes.
2. Cool quickly in ice water.
3. Place herbs and spices in a container.
4. Place mushrooms in layers, sprinkle with salt and intersperse with herbs.
5. Cover with gauze and press down to release the juice.

In 10-15 days, wonderful salted mushrooms will be ready.

Small specimens do not need to be cut

Storage rules

Salted mushrooms in open containers must be stored in dry, ventilated areas at a temperature of no more than 6-8 degrees, away from heating devices and sunlight. A basement, refrigerator or heated porch is suitable. If the mushrooms are hermetically sealed, it is permissible to leave them at a temperature of 18-25 degrees. Shelf life – 6 months.

Conclusion

You can salt moss mushrooms in various ways - both in jars and in any suitable container. They ripen for quite a long time, from one and a half to two months with the cold salting method. They can be served as an independent dish, with boiled or fried potatoes, or with side dishes of cereals. If the recipe and storage conditions are followed, the preservation will survive remarkably well until the next mushroom season.

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