Pickling mushrooms is the easiest way to prepare for future use. All mushrooms are suitable for pickling

How to pickle mushrooms

Salted milk mushrooms

We carefully clean the milk mushrooms and rinse them under cold running water. Cut large milk mushrooms into medium pieces. Place the mushrooms in a container and cover with cold water for 5-6 hours to remove the bitterness. Then boil the milk mushrooms in salted water (2 teaspoons of salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour out the water.

Peel the garlic and horseradish root and chop finely. Place the milk mushrooms in a container, caps down, in several layers. Salt each layer, arrange with currant leaves, garlic and horseradish, dill seeds and pepper. Cover with gauze and place the weight; if there is not enough brine, add the water in which the milk mushrooms were boiled. Leave the milk mushrooms to salt for 2-3 days. Then we transfer the mushrooms into sterilized jars and press the currant leaf on top. We close the jars with nylon lids and store them in the refrigerator or cellar.

Milk mushrooms - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.

Salted chanterelles.

To begin with, the chanterelles must be thoroughly cleaned of all contaminants and rinsed thoroughly in cold water, and this must be done carefully, trying not to damage the mushrooms. Then boil the chanterelles in salted water for 15 minutes, place them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

Then pour a layer of salt onto the bottom of a glass or enamel container and place layers of chanterelles with their caps down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, place a wooden circle or dish on top and apply light pressure (for example, you can use a bottle filled with water).

Leave the mushrooms for 3 days until they produce juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely completed. Then the chanterelles must be taken out to a cold room for further storage (you must ensure that the mushrooms are completely covered with brine). The chanterelles will be ready in 1.5 months.

For 1 kg of freshly picked chanterelles: 50 g of coarse salt (and cooking salt at the rate of 10 g of salt per 1 liter of water).

Mushroom platter.

Clean the mushrooms from dirt, wash them thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with running cold water. Let the water drain and sprinkle the mushrooms with salt. Place the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep it under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close the lids. Keep refrigerated.

For 3 kg of autumn mushrooms (volnushki, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.

Mushrooms “Assorted”.

Clean the mushrooms from dirt and cut off the roots. The mushrooms, milk mushrooms and russula should be soaked in cold water for about 6 hours, and the saffron milk caps should simply be washed. Place a layer of salt on the bottom of the prepared jars and place the mushrooms there, sprinkling with salt. Place pressure on top. When the mushrooms have settled, add more until the jars are filled to the top.

Leave for 5 days at room temperature. Then check whether enough brine has appeared; if not enough, increase the load. After 15 days, the mushrooms will be ready, and they should be stored in a cold place.

For 1 kg of mushrooms - 40 g of table salt (4 tsp).

Salted mushrooms with crunch.

After the mushrooms have been cleaned and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, drain in a colander and let dry. After this, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, a mug and a weight.

You can eat mushrooms after 3-5 days. The mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in the cellar or refrigerator, because... mushrooms should always be in brine. But you can put them in jars, pour vegetable oil on top, close with a plastic lid and store in the cold. From this quantity you will get 5 cans of 0.8 liters each. The oil prevents the brine from fermenting or molding, and if the mushrooms are too salty, they can be washed with cold water.

offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly enjoy respect on the festive table. But, before you start pickling mushrooms, it is very important to know the basic rules for pickling mushrooms. And, if you want to “live until your golden wedding” and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for pickling mushrooms:

They salt milk mushrooms, saffron milk caps, chanterelles, greenfinches, nigellas, podgrudki, whites, volnushki, russula, serushki, valui, smoothies, violins, reds, bitters, plump, rows.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, bathtubs, and low, wide containers. In case of severe contamination, it should be soaked for 3-4 hours in a 2-3 percent saline solution.
Large mushrooms are cut into pieces according to their diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for saffron milk caps and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuevs, belyankas, violins) and hot with preliminary boiling (for all others).
Hot-salted mushrooms become ready to eat in a few days; they are quite soft and less stable during storage. The advantage of the hot method is not only the speed of processing (the mushrooms are not soaked), but also that the mushrooms immediately, without “shrinking,” fill the container tightly.
Cold canning is longer: 1.5-2 months; In this case, the mushrooms turn out to be hard and have a pleasant crunch when chewed; they are stored very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. The soaking time is different for each mushroom. Milk mushrooms, volnushki, russula are soaked for 5 hours to a day, and valui, black milk mushrooms, bitter mushrooms, and violins are soaked for 3-5 days. More valuable mushrooms are washed thoroughly, not soaked or boiled. To do this, place the mushrooms in cold water overnight so that adherent leaves, stems, moss, etc. come off. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared by soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, svinushki, strings, morels are prepared only using the hot method, because when they are prepared cold, severe poisoning with fatal consequences is possible.
You can salt mushrooms in enamel and glass containers with a wide “neck” so that you can place a mug with a load. But it is best to use tubs or barrels made of hardwood or spruce.
The barrels in which there were mushrooms are washed with warm water using brushes, soaked for 10 - 15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 liters of water) or juniper.
Salted mushrooms are a ready-made snack and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable temperature for storing salted mushrooms is
from 0 to 4 *C.

Dry pickling of mushrooms:

It is better not to wash the mushrooms before salting, but to thoroughly clean them with a brush and wipe them with a damp nylon cloth. If the mushrooms are washed, then after the water has drained, they are placed with their caps down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkled with dry salt at the rate of 6% by weight of the mushrooms (or 40 g per 1 kg of mushrooms). Then a free-flowing circle is placed in a container filled with mushrooms, and light pressure is placed on it. After 3-4 days, when the saffron milk caps settle and give juice, add fresh mushrooms and salt. Store in a cellar or refrigerator.

Cold method of pickling mushrooms:

During cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barrels with a double lattice bottom and a hole for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, they use washed stones from durable flint rocks that do not dissolve in the juice of salted mushrooms. The barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, stop soaking: the mushrooms are ready for salting.
The soaked mushrooms are placed caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the mass stops settling and the container is filled to its maximum. Then it is topped up with 6% salt solution and sealed.
There are other methods of salting.
Soak mushrooms (volnushki, russula, milk mushrooms) in cold water for 5-6 hours, just rinse the saffron milk caps. After this, place the mushrooms in rows in enamel or glass containers with their caps down. First add a layer of salt to the bottom of the dish, put black currant leaves, cherries, horseradish, and dill stems. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40 -50 g of salt. After salting, cover the mushrooms with blackcurrant, cherry leaves, dill stems, put a clean cloth, a wooden circle and pressure. After 1-2 days, the mushrooms will settle and produce juice. If there is not enough brine, increase the load. If mold appears, the fabric needs to be changed and the load washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
To avoid souring of mushrooms when soaking in hot weather, use salting with preliminary blanching: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Cooked mushrooms by blanching are ready for consumption in 7-10 days.

Hot method of pickling mushrooms:

The hot salting method is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before pickling, but conditionally edible ones are prepared only in this way; the bitterness is removed faster and they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, do not cook them in the same solution, as they will darken and the bitterness will not be completely removed from them.
Boil milk mushrooms, russula, valui, and volushki for 20-30 minutes, rinse in cold water, and place in a sieve. Place in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Place a weight on top. Store refrigerated. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. If the quantity is larger, the mushrooms are placed in mesh blanching containers made of stainless steel, or in willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushkas and whites are blanched for 5-8 minutes, bitters, valui, skripitsa, which have especially bitter juice, for up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are placed on sieves to drain the water. Then the mushrooms are salted in the same way as with the cold method, adding 6% salt from the weight of the prepared mushrooms. To undergo lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of semi-finished product for further use.
Boil porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, oak mushrooms, butter mushrooms, honey mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), place in sterilized jars, pour in boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later for pickling mushrooms or fried preparations; in soups, fillings.

Pickling mushrooms is a way to stock up on mushroom preparations for the winter and enjoy the wonderful taste of mushrooms on holidays and weekdays. You can salt a wide variety of mushrooms - first of all, milk mushrooms, boletus mushrooms, chanterelles, as well as honey mushrooms, boletus mushrooms, aspen mushrooms, moss mushrooms, boletus mushrooms, etc.

Salted mushrooms are not only a ready-made tasty snack. Then you can and should fry them, cook mushroom soups, and stew them.
When salting, just like when salting, it is necessary to follow certain rules for processing and preparing mushrooms for harvesting.

First of all, the mushrooms need to be sorted and sorted into varieties (it is better to salt them separately, with some exceptions). Next, the mushrooms need to be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves must be placed in a cool place. Then the mushrooms are cut (for lamellar mushrooms, it is important to cut off the stems). Salting can be done in different ways - dry salting, hot salting and cold salting.

Salting milk mushrooms

Mushrooms are salted in two main ways - cold and hot.

Salting milk mushrooms in a cold way involves salting raw mushrooms. The mushrooms must be soaked, changing the water periodically (a couple of hours). White and black caps don’t need to be soaked - they have no bitterness.

Sprinkle salt on the bottom of the dish, lay out leaves of cherries, currants, horseradish, and dill stems. Mushrooms are placed in layers with their caps down. Sprinkle the mushrooms every five to ten centimeters with salt and spices, and also add garlic and pepper. Cherry, currant and dill leaves are placed on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.

The mushrooms are pressed on top with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of +5-6. If stored at sub-zero temperatures, the taste will deteriorate. If there are only a few milk mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.

Hot salting of milk mushrooms

The hot method has gained particular popularity. Many types of mushrooms can be salted using a hot method - milk mushrooms, mushrooms, saffron milk caps, and some varieties of russula.

So, hot pickling of milk mushrooms is done like this. In this case, the milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, boil the mushrooms (no more than half an hour), then get rid of the liquid, allowing the water to drain.

Salting milk mushrooms using the hot method also requires less blanching (heat treatment) time. To get rid of the milky juice, place the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are only a few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cooled.

Mushrooms are placed in jars, pans or other containers for pickling, sprinkled with salt, herbs, seasonings (dill, tarragon, aromatic onions and (or) garlic, horseradish are added. If desired, you can add celery, cherry, currant and oak leaves. Store salted milk mushrooms in a cool place.You can start enjoying them after one to two weeks.

In traditional Russian cuisine, mushrooms occupy a special place, since in terms of their nutritional value they can serve as a worthy alternative to meat, fish or seafood. Mushrooms have excellent taste and a unique aroma, and thanks to the high content of plant proteins, vitamins and microelements, they help make a regular, lenten or vegetarian menu more satisfying and varied. In order to have a supply on hand for the whole winter, during the harvesting period it is customary to salt, pickle, dry or freeze mushrooms.

More than 200 species of edible mushrooms grow on the territory of Russia, of which only 57 are allowed for industrial harvesting and are included in the standards for mushroom products. The full list is given in the sanitary rules SP 2.3.4.009-93 (current edition of 1993), developed by specialists from the Institute of Nutrition of the Russian Academy of Medical Sciences, Moscow State University. M.V. Lomonosov and the State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation. Based on nutritional value, mushrooms are divided into 4 categories:

• 1 - 2nd – edible. Regular cooking is enough for them;
• 3 - 4th – mostly conditionally edible. They require pre-soaking or boiling in several waters to eliminate caustic or bitter substances contained in their fruiting bodies.

The first category includes only 3 species: white mushroom (Boletus edulis), saffron milk cap (Lactarius deliciosus) and milk mushroom (Lactarius resimus).

Second group consists mainly of tubular (or spongy) - boletus, boletus, boletus, and Polish. Of the lamellar mushrooms, this includes champignons (common, field, cultivated), milk mushrooms (yellow, aspen) and white milk mushrooms.

Numerous russulas, moths, rows, oyster mushrooms, chanterelles, honey mushrooms, pigweeds, moss mushrooms and other widespread species are included in categories 3 and 4 as conditionally edible.

With a huge variety of mushrooms, the situation is further complicated by the fact that the same species can have different names depending on where it grows. For example, valui (from the Russula family) in some regions is called goby, plakun, uryupka, and in others - svinur, cowshed, kubar, podtopolnik, etc.

If you are not well versed in mushrooms, do not take everything that comes to hand in the forest. Edible varieties are easily confused with inedible or poisonous ones, which can cause serious poisoning. It is dangerous to eat even edible mushrooms when they are overripe, spoiled or softened.

Experienced mushroom pickers usually take only 5-10 species that are well known to them for food and preparations, using each mushroom for a specific purpose.

Preparing mushrooms for pickling

Salting is a universal harvesting method, suitable for all edible and conditionally edible varieties. The pickling technologies used are almost the same, but the preparatory stage has its own nuances: edible mushrooms are salted for the winter without any preliminary treatments (often without adding seasonings), and conditionally edible mushrooms must first be soaked or boiled, changing the water several times to remove bitterness and acrid taste.

The harvested crop should not be left unattended for longer than 3-4 hours. Mushrooms must be used immediately for cooking or processing. First of all, they should be sorted by type and cleaned. Many mushroom pickers recommend limiting themselves to dry cleaning, scraping or cutting off dirt from the stems and removing debris stuck to the caps with a soft brush or sponge. This is especially true for varieties intended for drying. If there is a large amount of sand, the mushrooms have to be soaked briefly in cold water, and then washed and boiled in brine.

For boiling, the brine is prepared at the rate of 1 tbsp. l. salt per 1 liter of water. Mushrooms are immersed in boiling water for 10-15 minutes. During cooking, sand settles to the bottom of the pan, and plant debris (needles, grass, leaves) rises to the surface along with the foam. Therefore, the mushrooms are not mixed intensively, but only submerged with a spoon, skimming off the foam. Then they are carefully placed in a colander with a slotted spoon, never falling out of the pan, and washed with running water.

The most popular recipes for pickling mushrooms

Probably, every family has its own traditions of preparations - “grandmother’s” secrets, passed on to subsequent generations.

The most common and accessible methods are cold salting methods, which allow you to preserve as much as possible the beneficial properties of the valuable mushroom product. The technologies are simple, but the cooking process is quite lengthy and is based on natural fermentation. The mushrooms are actually cooked in their own juice, gradually salting and acquiring a piquant sourness, while their flesh remains dense and elastic.

Any mushrooms can be prepared using the cold method, but the correct ones for such pickling are saffron milk caps, milk mushrooms, trumpet mushrooms, russula, and champignons. Ready-made pickles turn out to be very tasty; they are served as an independent snack, seasoned with chopped onions and seasoned with vegetable oil, or added to various meat and vegetable dishes.

Number of servings/volume: 3 l

Ingredients:

• fresh mushrooms – 5 kg;
• rock salt – 200-250 g.

Technology preparations:

1. Mushrooms are cleaned of debris and impurities, and if necessary, washed under running water immediately or after a short soaking (no more than 20-30 minutes). Pure mushrooms are sorted by size, large ones are cut into pieces. Some housewives additionally recommend quickly pouring boiling water over them or blanching them in boiling salted water (1 teaspoon per 1 liter) for 3-5 minutes. Before pickling conditionally edible mushrooms, for example, milk mushrooms, russula or volushek, they must be soaked in cold water from 5-6 hours to 2-4 days, changing the water twice a day.
2. Pour a handful of salt into the pickling container and distribute it over the entire bottom. Prepared mushrooms are laid in layers, sprinkled evenly with salt. For saffron milk caps, take 40 g of salt per 1 kg, for all others - 50 g.
3. If desired, spices are added between the layers of mushrooms: pepper (black peas and allspice), bay leaf, dill, chopped onion, garlic cloves, dry cloves, horseradish, cherry or blackcurrant leaves. Spices impart different flavors, so their choice and quantity depend on personal preferences.
4. After salting, the container is covered with a wooden circle or a flat plate on which a load is placed. Once the mushrooms have settled, you can add new ones until the container is full.
5. Place the container with mushrooms in a cool, dry place, away from sunlight. After 5-6 days the condition of the workpiece is checked. If there is too much brine, you can pour it out, put it in the refrigerator, and then add it back if necessary or use it to make sauces. When there is not enough brine, it is recommended to increase the load or add a small amount of boiled water.

Until fully prepared, the mushrooms ripen in brine in 1-1.5 months.

Many housewives prefer to pickle mushrooms using the hot method. It is also universal, but is better suited for varieties with dense pulp: white boletus, boletus, aspen and value (they are pre-soaked for 2-3 days, changing the water regularly). Hot pickling is more labor-intensive, but allows you to prepare mushrooms immediately in jars, which are more convenient to store in the refrigerator.

Number of servings/volume: 3-4 l

Ingredients:

• fresh mushrooms – 5 kg;
• rock salt – 10 tbsp. l.;
• bay leaf – 5 pcs.;
• dill (fresh or dried) – 25 g;
• black pepper (peas) – 15 pcs.;
• black pepper and sweet peas – 10 pcs.;
• dry cloves – 10-15 pcs.;
• black currant leaf – 10 pcs.

Technology preparations:

1. Peeled mushrooms are sorted: for large ones, if they are salted together with small ones, the stems are separated and the caps are cut into several parts, then everything is put in a colander and washed under cold running water.
2. Pour water into an enamel pan and add salt to it. The brine is prepared at the rate of 0.5 cups of water and 2 tbsp. l. salt per 1 kg of mushrooms. Place the pan on the fire and bring to a boil. Mushrooms are placed in portions into the boiling brine; during cooking, they are carefully stirred and the foam is carefully removed with a slotted spoon.
3. When the contents boil, add pepper, bay leaf and other seasonings to the pan. The cooking time for porcini mushrooms, boletus and aspen mushrooms is 20-25 minutes, for valueu mushrooms - 15-20 minutes, and 10-15 minutes is enough for boletus and russula. Readiness can be determined by the settling of the mushrooms to the bottom and the state of the brine, which becomes transparent.
4. Boiled mushrooms are placed in a colander or wide bowl, where they will cool faster. Then they are laid out in jars, filled with the resulting brine and closed. The jars are placed in a cold place (refrigerator or cellar) and left for 40-45 days until the mushrooms are completely salted.

Those who are interested in forgotten recipes of primordially Russian cuisine and are ready to make some efforts to implement them will be interested in getting acquainted with one of the methods from Elena Molokhovets, combining cold and hot salting technologies.

Number of servings/volume: 3-4 l

Ingredients:

• fresh mushrooms (boletus) – 5 kg;
• rock salt – 250-300 g.

Technology preparations:

1. Place fresh peeled boletus mushrooms, collected in the fall, in a pot, generously salt them and let them stand for a day, stirring frequently with your hands.
2. After a day, pour the released juice into a saucepan, strain through a sieve or cheesecloth, heat it slightly (to a barely warm temperature) and pour it over the mushrooms.
3. The next day, the juice should be drained again, heated to a warmer state and poured back.
4. On the third day, the drained juice must be heated so that it is quite hot, pour over the mushrooms and leave them for three days.
5. After three days of salting, the juice is not drained, but placed directly on the fire with the mushrooms and brought to a boil.
6. When the mushrooms have cooled, they are transferred to a jar, pot or oak tub with the caps up, poured with the same brine, and melted (slightly warm) fat on top. The necks of the jars are tied with a bubble (modern housewives can easily use plastic lids).
7. In winter, before consumption, salted mushrooms are soaked for several hours in cold water, and then poured with clean water several times and heated on the stove until all the salt is released.

If you salt mushrooms for the winter in this way, then after soaking they turn out very similar to fresh ones and perfectly complement soups, stews and other dishes with their taste and aroma.

Video

We offer you several more recipes for pickling certain types of mushrooms: black milk mushrooms, valuev and russula

Marinating and salting are different processes. Read about the principles of pickling mushrooms in this article.

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A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

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Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

The value of the products of the mushroom kingdom lies in the rare balanced composition of natural food components: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, pickling and drying were the main quick and inexpensive methods of preparing mushrooms for long-term storage. They have not lost their popularity to this day.

Not only tasty, but also healthy

A significant part of the list of mushroom contents is water, since here it is 90%. That is why mushrooms are easily digestible, have low calorie content and meet the standards for use in nutrition. In composition, mushrooms are similar to fruits in terms of the amount of minerals, to meat dishes - in terms of protein content, and to vegetables - in terms of the presence of carbohydrates.

The porous structure of mushrooms allows them to be digested for a long time and without feeling hungry. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, a special place among which is occupied by lecithin, fatty acid glycerides, palmic, stearic, and butyric acids.

Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, and strengthen the heart muscle.

Important components of mushrooms are beta-glucans, the presence of which strengthens the immune system and is very effective against cancer. And the natural melanin in the product is a powerful natural antioxidant.

Did you know? The wild edible sulphur fungus (Laetiporus sulphureus) has an incredible taste reminiscent of fried chicken.

Pickling mushrooms only enhances the beneficial properties of the components of the mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice.

In addition, salted mushrooms eliminate excessive love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is explained by a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural, less expensive mushroom alternative, when used regularly in food, normalizes the balance of zinc in the blood and ultimately promotes weight loss.

Kitchen appliances and utensils

Here is an interesting method of pickling mushrooms, which has the following advantages: no bitterness, can be consumed after just a couple of weeks, and the mushroom material does not “shrink.”
Kitchen utensils you will need:

• cutting board;
• three-liter jars;
• pans for 4-5 liters of water;
• nylon covers.

List of ingredients

The ingredients are indicated for a three-liter jar. You must have:

• salt (set the exact amount yourself over time);
• several leaves of horseradish;
• a head of garlic;
• black peppercorns and allspice to taste;
• fresh or dried dill umbrellas 5-6 pieces;
• sunflower oil.

Features of selection and preparation of mushrooms

A special feature of the recipe is the removal of mushroom bitterness by pre-boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (throw away the wormy and old ones), clean them of debris with a brush or nylon cloth, cut them into convenient pieces, and wash them well.
In a 4-5 liter pan of boiling water, put mushrooms and a tablespoon of salt in a 4-liter pan and a heaped tablespoon in a 5-liter pan.
Boil for 3-5 minutes. Then drain the water, rinse the mushroom mixture and let the water drain for about 20 minutes. The mushrooms are ready for salting.

Did you know? In the XYII-XIX centuries, salted milk mushrooms and saffron milk caps became a delicious export product to European countries. The popularity of saffron milk caps was so great that the name of the mushroom took root in the languages ​​of many countries. So, the Germans call them Reizker, and the Hungarians- Rizike.

Step-by-step recipe with photos

1. At the bottom of the jar we place a leaf of fresh horseradish and a leaf from an old jar of already fermented mushrooms. If you are doing this for the first time, you can only get by with fresh horseradish leaves.
   
2. Add half a portion of garlic, dill, allspice and black pepper. Sprinkle two pinches of salt on top.
   
3. We lay the mushrooms in layers of 3-4 cm. We also salt each layer with two pinches of salt (or at your discretion).
   
4. Having reached the middle of the jar, place the remaining garlic, dill corollas, allspice and black pepper on top of the mushrooms. Add some salt.
   
5. We continue to alternate the mushroom layers, periodically compacting them. It should be taken into account that there are fewer mushrooms in the upper layers of the jar, which means that less salt is needed. About one pinch.
   
6. Leave 3-4 cm free to the top edge of the jar so that the brine does not spill out due to rising mushrooms.
   
7. Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will prevent mushrooms from rising.
   
8. Pour sunflower oil on top at your discretion to block the access of oxygen to the ripening process. Otherwise, the quality of salty delicacies will deteriorate significantly.
   
9. Cover with a nylon lid and place in a cool place for two weeks. This is a refrigerator or a cellar.
   

If you doubt the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly throughout the jar. If necessary, salt can be added on top.

How and where to store the workpiece correctly

The process of salting mushroom mass proceeds normally in barrels, enamel buckets, and glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize it.

A cool, dry place is the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of +5...+6°C, in the refrigerator.

But salted mushrooms stored in tubs and buckets are best placed in the cellar. Someone manages to store pickles on the balcony during the winter season.

To protect the salted gifts of the forest from freezing, they are placed in specially prepared insulated containers. The insulation is old warm clothes, blankets, and wood sawdust. The main condition for high-quality storage of the product will be maintaining a constant temperature:

• temperatures below 3 degrees make mushrooms soft, falling apart, and tasteless;
• high temperature leads to souring.

Transfer or shake the mushroom mass once a week. If there is not enough brine, add cooled boiled water. Any mold that appears must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new brine. The shelf life, subject to all conditions, is limited to six months.

Important! Wooden tubs and barrels are most suitable for pickling, except for products made from aspen. Dishes made of clay and galvanized sheet are absolutely not suitable for the salting process.

What mushrooms are best for pickling?

All types of edible forest products are subject to the salting process. But in terms of taste, lamellar mushrooms with a characteristic bitter taste and unusual aroma have superiority. These include:

• saffron milk caps (highest quality pickling);
• , whites, (can be salted in bulk);

Noble saffron milk caps and milk mushrooms are certainly salted separately from the rest of the mushroom kingdom.

Is it possible to eat salted mushrooms?

Let's consider the important issue of the use of mushroom pickles by different categories of people.

Pregnant

Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes a long time, which is an additional burden on the digestive system, liver, and kidneys. In addition, representatives of the mushroom kingdom are capable of accumulating heavy metals and toxins from the environment. Don't forget about the risk of poisoning and the threat of botulism.

Important! Doctors categorically prohibit expectant mothers from eating mushrooms.

Salted mushroom products are included in the dangerous risk zone.

Nursing

It is not recommended to eat salted and pickled mushrooms while breastfeeding.

For children

Children under six years of age should not try mushroom dishes of any kind. Even well-known mushroom products can upset the balance of a child's health.

Losing weight

Nutritionists in Britain have developed a special mushroom diet, the essence of which is to replace meat with mushrooms, and only fresh mushrooms are used. Champignons and white ones are suitable.

A diet based on salted mushrooms also has its place. The mono-diet involves only salted forest products in the diet with a small amount of vegetables. Before eating, the mushroom mass should be washed, seasoned with oil and herbs. Use only this salad for food.

To prepare a dietary breakfast, you need to grind the mushroom mass, combine it with low-fat cottage cheese and herbs. You can add a small amount of salt. An excellent dietary dish is a soup based on mushrooms, vegetables, and herbs.

Don’t get carried away with tired old-looking forest gifts, because they contain more heavy metals than useful components.
Being a valuable food product, salted mushrooms are tasty, low in calories, nutritious and easy to prepare. You can’t do without a delicious salted mushroom in your diet. But do not forget about the precautions for their use by children, pregnant and lactating women.

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