Black mushrooms, pigs and other like home salting

[salty]

If salty mushrooms, then do according to my recipe - it will turn out very tasty.

But, salted milk mushrooms it is better to do according to a different recipe, the milk mushrooms need to be salted for a very long time

Pickled mushrooms (Linadoc)

[Tatyana]

Tatyana, your method is very similar to the one my mother does, only she can't tell me anything about salt, and she always has oversalted milk mushrooms, (since she is afraid to undersalt and poison everyone)))) and still eat the loveliness)) )
and you have proportions of salt)))
only I do not have containers to ferment so much at once, so the question arose, is it possible to put in jars right away
I have dry dill, can I not pull it out?

I know that they salt for a long time, 40-45 days, but I'm not in a hurry
while they are salted, everyone will forget that I have mushrooms, otherwise they lined up outside the door, those who wish with the bowls of which I had already sent to the forest, collect, then wash the mushrooms until 3 in the morning, and then salt the whole day

[For each kilogram of boiled mushrooms, put 45 grams of coarse salt]

Salt:
For each kilogram of boiled mushrooms, put 45 grams of coarse salt (iodized salt is not good!).

I have never dealt with milk mushrooms, nor have I pickled them in jars.
Tanya, I gave you links to mushroom recipes, ask around those who close mushrooms in jars, especially milk mushrooms

Tanya, thank you, you are a kind person))))

Tatyana, you are such a generous person! How much I do for the winter exactly according to your recipes, thank you very much! I will buy mushrooms and I will make this recipe, I like to pick them myself, but I don’t understand anything about them

[Lena]

How much do I do for the winter exactly according to your recipes,

Lena, to your health!
And why are you silent then I would have exhibited even more recipes ...

[Tatyana]

Tatyana, I was sold a bunch of greens for pickling with tarragon. I will salt the mushrooms. Add tarragon?

[Tanyusha]

Tanyusha, this is optional I do not add

Tatiana came with a bow and words of gratitude !!! Everything worked out for me with honey mushrooms, deliciousness. I do not stop telling you thank you for the recipes, I did a lot of things and was always five-plus

[Lena]

Lena, to your health! And you and the whole family

I am not adding

I didn't either

I ask the audience for help. Now I salted the black milk mushrooms in a hot way - after boiling, pouring with a new hot brine, but it's embarrassing that garlic is completely absent in the recipe. Maybe shove it in after the jar has cooled down? I somehow hardly imagine mushrooms without garlic. But I was too lazy to tinker with another recipe, where salt is for the weight of boiled mushrooms, I like it to be clear - how much water and how much salt. It’s a pity that I just saw Tatiana’s 45 g of salt per 1 kg of mushrooms, I trust her ...

there is no garlic in the recipe.

And when salting mushrooms, garlic is not needed, it can play a cruel joke and the mushrooms will sour

As a rule, garlic is added to mushrooms "to the table", that is, it is added crushed together with onions and butter, when serving. Let stand with garlic for about 30 minutes, an hour and serve. The taste will only benefit from this.

Live and learn ... We have very mushroom places, if you tell anyone, they won't believe me ... I used to always add, but salted with salt, as the old people taught (push boiled mushrooms into a liter jar and a certain amount of salt for this amount of mushrooms ).

Now try my version with salt per kilogram, compare the result

Necessarily, as soon as my husband brings me the next mushrooms.

Good morning everyone!
There are pickled porcini mushrooms in the cellar, how much can they keep?
They stand for 2-3 years, there was a large harvest, so we stocked up.
Throwing away - the hand does not rise, the husband shouts that there is no longer possible!

the husband shouts that it is no longer possible to eat!

We have the opposite. Husband shouts that he should eat Three years was not necessary, and now the toad is strangling to throw

According to the established standards, salted and boiled barrel pickles have a shelf life of up to 6 months, provided that they are stored from 0 ° C to + 2 ° C.
On another site, the site saw a shelf life of 1 year.

I have few salty mushrooms, and after their final salting, I put them in 0.5 liter containers together with the brine, and store them in the freezer. Nothing happens with salted mushrooms, they do not change either the structure or taste after defrosting. Yesterday, for example, I added salted mushrooms when cooking borscht - it turned out great

freezing prevents dangerous bacteria from developing - one of the safest types of mushroom storage.

I found in detail how to pickle porcini mushrooms woman365. ru / recipes / marinovannye-belye-griby / Thoroughly rinse the jars, sterilize them as usual. Put the lids in boiling water (before rolling them you will need to boil for a couple of minutes). Pour about 3 cm of water into a saucepan. No more need, because when you washed the mushrooms, they managed to absorb water. Choose the size of the pot depending on the volume of the mushrooms. Salt the water well and put on fire. After boiling, add citric acid to it at the rate of 2 grams per kilogram of mushrooms. Citric acid will not only improve the taste of the blanks, but also take care of preserving the natural color of the caps. Put the mushrooms in the water, cook over medium heat. Stir regularly to prevent the mushrooms from sticking to the bottom of the pot. They will be ready when most of them sink to the bottom. The cooking time is approximately 15 minutes after boiling. At the same time prepare the marinade for porcini mushrooms, you can choose the recipe from the ones suggested below in this article. Boil the marinade for at least 15 minutes and remove from heat. Only then pour in the vinegar (for one and a half glasses of water, 50 ml of 9% vinegar is required). If you do this while the marinade is boiling, the vinegar will simply evaporate. Arrange the mushrooms in jars, fill with marinade. Next, proceed based on how much you plan to store them: not for long (up to 2 months) - cover with sterilized lids and immediately roll up. Then turn it upside down, put it on a blanket and wrap it up until it cools down (about a day); long (more than 2 months) - add another tablespoon of vinegar and the same amount of vegetable oil to each jar. Cover with lids, place in a pot of boiling water and sterilize for 30-40 minutes (depending on the volume of the cans). Roll up the caps after sterilization.

Well, this is a completely different way of harvesting mushrooms, this is pickling in jars

I prefer pickling mushrooms where natural fermentation takes place. And they seem to me much tastier than pickled ones.

Well, this is a completely different way of harvesting mushrooms, this is pickling in jars

I prefer pickling mushrooms where natural fermentation takes place. And they seem to me much tastier than pickled ones.

we have taken root in banks, it is not the husband, not the son, they do not recognize, gourmets))))

[Bella]

we have taken root in banks, it is not the husband, not the son, they do not recognize, gourmets))))

Bellain order not to put different mushrooms in one basket, post your recipe in a separate topic, in compliance with all forum rules. Here in salted mushrooms, your recipe will simply disappear in the bowels of the topic over time

[Maruna]

Maruna, I also think that your recipe should be placed separately, and not written in the subject of another recipe, and preferably with a photo
And for the fact that the recipe was "raised" thanks))

Maybe the pig should be removed from the title? And then, God forbid, we will miss someone on the forum ...

© Mikhail Vishnevsky: Once again about the toxicity of the pig

It depends on what kind of pig, I quote:
"When we talk about the toxicity of pigs, we mean only the thin pig.The pig is fat - the mushroom is of low quality, but quite edible. Despite the fact that mushroom pickers are still actively collecting the slender pig, you should know that this is a poisonous mushroom that is not recommended for food use. "

When we talk about the toxicity of pigs, we mean only the thin pig.

Yes, I read this at Vishnevsky ...

Not everyone will definitely define: it is a thick (felt) pig (Tapinella atrotomentosa), ear-shaped (panus-shaped) (Tapinella panuoides), or thin (Paxillus involutus).

However, with mushrooms here everything is done at your own peril and risk ... As you wish ... We never take pigs from ourselves ...

"Secondly, the pig is a hyperbioaccumulator of radioactive isotopes of cesium and copper. The content of heavy metals and radioactive isotopes in these mushrooms can be tens or even hundreds of times higher than the content of these elements in the soil."

If we look at it this way, then almost all mushrooms are poisonous today, especially if you collect them within the city limits. Or buy them on the market, there is also a danger.

And so, you can bring to the topic "yeast is poisonous" and argue to the point of hysterics

Therefore, we are attentive to picking mushrooms, for this subject we have a corresponding topic, "For mushrooms with a basket" is called.

And so, you can bring to the topic "yeast is poisonous" and argue to the point of hysteria

What am I ...? I am only out of the best intentions of philanthropy ...

Shl. Here I have somewhere a delicious recipe for pickled gray-pink fly agarics, which are quite edible. I haven't done it for a long time. So I will not post it here, because from the best intentions you can take a sin on your soul if a person makes a mistake with a fly agaric ...

Here I have somewhere a delicious recipe for pickled gray-pink fly agarics, which are quite edible.

Not here ... just not here, you don't need to mix my mushrooms with fly agarics

[Admin]

Admin, Tatyana, belatedly I am grateful for the mushrooms. Last year I collected some little russules and some russula separately and made it according to your recipe. They stood, fermented, and put them in 500 gram jars under a screw cap. She kept it in the cellar. Oh, and delicious! I just don't like salted mushrooms, but I ate these ones a little bit without anything and got pleasure. The only thing is that I obviously put more greens and still cut the garlic into mushrooms directly.
But then I made them, and wrote down the recipe as always on a piece of paper (I rewrite it for a permanent place only if I liked the result) and the other day a friend who also tried mushrooms in winter asked for a recipe, but I poked my head around and did not find it. Oh! And I also want delicious mushrooms this year! In the process of searching the room, the furniture was rearranged, all records were revised, both on paper and on electronic media. Everything is piled up and planned for systematization. And now, at two in the morning, hurray, the recipe was found !!!! And I have even leafed through my messages in search of a review, but it turns out I have clamped the review, something like a crow! Dragged thanks to you.

[Alla]

Alla, THANKS for the interesting story. It's like mushrooms liked it if I decided to rearrange the furniture. But my mushrooms helped to put things in order and now the records will be systematized

And I store salted mushrooms in plastic jars in the freezer, in the absence of a cellar

Alla, to your health!