The time has come for the mushroom season, and, therefore, pleasant trouble for harvesting mushrooms for the future. It is erroneous to neglect the category of conditionally edible fungi, which include serushki (paths). All agaric mushrooms are good in pickles, earrings are no exception. With the right approach to pickling and pickling, their taste features are many times superior to other types. The recipes and cooking tips collected in the article will help you learn how to salt earrings tasty and quickly.
Selection and preparation of ingredients
Homemade salting of mushrooms may differ in the methods of their preparation, but there are general principles that should not be neglected - pre-heat treatment of earwax, the ability to combine all the mushrooms intended for salting in one dish, mandatory use of sterile wooden, glass, porcelain or enameled dishes with a wide neck for oppression and air access, exceptional freshness and preliminary cleaning of mushroom raw materials.
Whether or not to use spices is up to you. Wise mushroom pickers do not put spices at all, but in traditional recipes you can often find in a small amount blackcurrant leaves, laurel and horseradish leaves, garlic, dill, allspice, caraway or cloves, in unconventional ones even cinnamon and barberry.
Did you know? Serushki, unlike other milkers, do not allow bitter juice, therefore, of the lamellar species, only they and chanterelles are suitable for dry pickling.
Methods for salting earrings
Traditionally, two types of salting are used: hot and cold. It is justified to salt the mushrooms in a hot way, if there is no way to soak the earrings for a long time or to process a large amount, this is an accelerated method.
Fermentation of lactic acid bacteria during the salting of the paths will add brightness to the taste, while the spices will better absorb the mushrooms and add elasticity and a specific aroma to them. On top of that, this is the easiest, tastiest and most familiar way of salting earrings.
The cold method is very simple, although it is long. At home, it is difficult to provide many days of coolness to a large number of mushrooms immersed in water to avoid damage.. Instead of 5 days, this process will take a maximum of 2 if you soak the earrings in cold salted water, periodically changing it. Bitterness will disappear during salting without assistance in 40 days.
Classic Salting Recipe
1,5 l50 minutes
black currant leaf
10 pieces.
black peppercorns
1 tbsp. l
Nutritional value per 100 g:
- Sort, wash from debris and sort the mushrooms.
- Soak in cold water for 24 hours. It is advisable to change the water 2-3 times a day.
- Shorten the legs in the earrings.
- Pour water into the container to rinse the mushrooms, use a kitchen sponge. Drain the water with which the sand will leave.
- Pour 2 liters of water into the pot and put on fire.
- When the water boils, salt and add spices.
- Blanch the earrings in boiling water for 15 minutes. The foam that appears during boiling must be removed.
- Strain with a colander, in the process make sure that the sand that has settled on the bottom does not get into the mushrooms.
- Rinse in cool water again and in fresh water again set the earrings to boil.
- Add seasonings and spices indicated in the ingredients and boil for 15 minutes.
- Arrange into pre-sterilized jars, fill with salted boiling water, in which the earrings were cooked, and roll up.
- Cover the glass jars with something warm for a while, until completely cooled.
- Store ready-made salt paths in a cool place at plus temperature.
Did you know? Serushka is so named because of the grayish color of the hat, but the latter is yellow-gray or even buffy.
Cold salting
10 l40 days
blackcurrant leaf
10 pieces.
Nutritional value per 100 g:
- Rinse soaked earrings under running water.
- Separate the caps from the legs.
- In a prepared, sterile, odorless container, pour a layer of salt, lay spices and spread the mushrooms with their caps down evenly up to 1 cm in height.
- Next, repeat the order of the layers of mushrooms and salt, varying the number of spices to taste or not using them at all.
- As a top layer, place the mushroom legs and cover it with leaves.
- Cover the top of the dishes with a clean cloth and the lid that penetrates freely, with the handle down or a similar suitable circle.
- Press this design with yoke.
- The brine, which appears after 3 days, must be drained and fill the vacated space with a new layer of mushrooms. If there is no brine, increase the weight of the yoke. Add the mushrooms to the brine gradually until they are full, as you collect new ones and settle already salted mushrooms. This will not affect the taste of salting.
- It is important to ensure that the mushrooms are not without brine, they can blacken, mold, and freeze to become lethargic and tasteless. Be sure to add cold boiled water, which is desirable to salt if the brine evaporates.
- If a mold has formed on the walls and on top of the container where the mushrooms are salted, remove the top layer of mushrooms, wipe the walls with a clean towel, scalp the cloth and scalp with boiling water. The fabric soaked in vodka will be a good help from mold.
- Wait 30 to 40 days. If mold does not appear during this time, the mushrooms are ready for consumption, this is evidenced by their specific sour taste.
- Place the earrings in sterilized jars and cover with plastic lids, leaving little air. Store such workpieces at a temperature not exceeding + 4 ° C.
Important! Do not use metal products, bricks, limestone and easily crumbling formations for oppression.
Pickled Paths
15 l40 minutes
black peas
10 pieces.
acetic acid 70%
5 dess. l
Nutritional value per 100 g:
- Use a dry kitchen sponge to remove debris and dirt from the mushrooms.
- Pour water into a bucket, immerse mushrooms, with a washcloth, wash paths from the remains of the earth directly in the water.
- Dissolve 2 tbsp. l salt in cold water and fill the mushrooms with salt solution for 12 hours. After an hour, turn the mushrooms upside down to leave the sand.
- Drain the solution, rinse each mushroom separately with running water, the remaining sand will leave during cooking.
- Pour a large amount of water into the pan and boil, then move the earrings there. A prerequisite is the free placement of mushrooms in the pan so that the sand settles to the bottom without hindrance. Cover the pan with a lid.
- After boiling the mushrooms, reduce the heat, simmer for about an hour on a small fire in the first cooking.
- Transfer the mushrooms from the pan to the bowl to cool. Use a slotted spoon to remove the earrings, so as not to agitate the settled sand and dirt at the bottom.
- For the marinade, pour 5 l into the pan. water, put on fire until boiling.
- Once the future marinade boils, add 13 tbsp. salt, bay leaf, peppercorns.
- Cover and boil water with spices for another 10 minutes.
- Add the mushrooms to the pan with the marinade and boil after boiling for 10 minutes.
- Then add acetic acid to the mushroom marinade and boil for another 5 minutes. Stir the mushrooms, turn off the heat. Acetic acid allows you to pickle mushrooms faster.
- Sterilize the jars. Fill the jar with mushrooms with marinade almost to the top. Screw on sterilized metal caps.
- Turn the jars upside down. Shelter is not necessary. The full-fledged taste of pickled earrings is guaranteed one day after pickling.
Important! After cooking, the salty paths turn dark brown and become crispy.
Salted earrings are suitable for food until the next mushroom season, if all the conditions for proper salting and storage are met. This is a great self-starter. But if the salt is soaked well, they can easily be fried and marinated, not to mention the addition of paths to salads and toppings for new flavor combinations.
