Mushrooms nigella, pigs and other similar home salting

Category: Cold meals and snacks
Mushrooms nigella, pigs and other similar home salting

Ingredients

Different mushrooms
Pickled dill with horseradish leaf, bunch
Bulk salt

Cooking method

  • The method of salting and the ratio of mushrooms and salt came to me from the distant nineties.
  • Also, the mushrooms did not turn out to taste and consistency, I made so many visits to them - and everything, either under-salted or salted in mushrooms (((which is why I stopped salt them, was offended both at the mushrooms and at myself))
  • And somehow we were driving to Tver by car, and there by the side of the road near Zavidovo there are aunts with fresh and salted mushrooms ...
  • And only white mushrooms, as if they were selected one to one, as if they were specially grown and calibrated in Zavidovo)) They took away their souls, bought fresh porcini mushrooms)
  • And at the same time I found out from the aunts how they salted mushrooms, and most importantly, how much salt should be added for high-quality salting.
  • What they told me, I'm telling you)) Since then, I have no problems with the quality of pickling mushrooms, neither white, nor hats, nor legs, nor other different black-gray-red mushrooms and others in color.
  • Go...)))
  • - Boil peeled and washed mushrooms in water (no salt).
  • - I pour only 1 liter of water into a saucepan, bring it to a boil and throw mushrooms into it in large portions.
  • - I bring the mushrooms to a boil, remove the dirty foam, stir occasionally. I boil the mushrooms for 10 minutes, until they drown in the water.
  • - I take out the mushrooms with a slotted spoon without water and put them in a separate bowl, cool them to a warm state.
  • I showed in detail the preparation and cooking of mushrooms for salting and freezing in the topic Preparing mushrooms for freezing
  • Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting
  • Do not pour water from the broth - it will still come in handy!!! Let the broth be sure to settle from the turbidity, suspensions and then strain it carefully through cheesecloth, but not completely, the turbidity must be drained and discarded. It is advisable to boil the mushrooms in more water. And the broth will turn out sometimes very light, clean - and sometimes cloudy and dirty. It is imperative to defend!
  • Now you need to start making mushroom pickling
  • - Weigh the boiled mushrooms (without liquid).
  • Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting
  • For each kilogram of boiled mushrooms, put 45 grams of coarse salt (iodized salt is not good!).
  • Mushrooms nigella, pigs and other similar home salting
  • - Put salt on the mushrooms and mix well while the mushrooms are still warm. You can also add large stems and dill umbrellas. You can touch a little horseradish root, I add it only to keep it from excess mold on the surface and inside the mushrooms during salting.
  • Mushrooms nigella, pigs and other similar home salting
  • - At the bottom of the bowl, put chopped dill and horseradish leaves, then boiled mushrooms with salt and so intersperse with layers.
  • Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting
  • - Top up the remaining mushroom broth so that the mushrooms are covered with broth, cover with a large shitty leaf on top.
  • Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting
  • - We cover with a circle (plate, lid, etc.) and put a small load so that the mushrooms are constantly covered with liquid. The broth can go inside, so leave a jar of broth in the refrigerator for this case. Cover the saucepan with a clean towel, gauze and leave to wander "quietly with yourself" in peace and quiet)
  • Mushrooms nigella, pigs and other similar home salting Mushrooms nigella, pigs and other similar home salting
  • - Mushrooms will be salted and fermented for 3-5 days. At this time, foam will appear on the surface - it's not scary. We leave it to be salted on the table (balcony). A cloudy stain or hints of mold may even appear - this is also normal, fermentation is in progress. You can remove these stains with damp gauze.
  • Fermentation may or may not be accompanied by "farting" sounds. But, when you press on top of the load-can, such sounds can come out from inside the dishes))) Everything is normal!)))
  • - After this time, some sour smell will appear - a sign that the mushrooms are fermented.We taste a little - mushrooms can pinch the tongue at the bite, they will be salty, but they are not completely ready yet.
  • - Now I take out bundles of dill from the mushrooms and remove them to ripen in the refrigerator for several days, until they acquire the taste of salted mushrooms. Only on top I leave a big shitty leaf. So they are kept in my refrigerator.
  • When serving, add onions, garlic and vegetable oil to the table, let it brew a little.
  • Mushrooms nigella, pigs and other similar home salting
  • Everything, food is served!
  • Bon Appetit!
  • After....
  • In this way, I salt any mushrooms, including porcini. Only each type of mushroom has its own "salinity", each mushroom takes its own salt.
  • But in general, this amount of salt is quite enough for good pickling of mushrooms.
  • Mushrooms do not always store well in the refrigerator, even if you constantly change the gauze soaked in vinegar.
  • I found a way out - I put ready-made well-salted mushrooms in containers of 500 ml. and put it in the freezer for storage. After thawing, all the properties of the mushrooms and their taste are completely preserved.
  • Also, as usual, add garlic, onion, oil to them and serve!
  • Bon appetit everyone


Marilyn
Hello Tell me please, can milk be salted in this way?
Admin
Quote: Marilyn

Hello Tell me please, can milk be salted in this way?

Good day!

And blackies, these are black milk mushrooms! Salt for health, it will turn out deliciously!
Marilyn
My yellow ones, with a fringe, only I put them to soak for the night, dad says the bitterness should go out into the water ... although if I think about cooking them, I could do without a lock. and room temperature + 25-26 is not too much? can put them somewhere cooler?
Marilyn
here they are Mushrooms nigella, pigs and other similar home salting mmm .... I can already imagine how I will eat them in winter
Feofania
delicious mushrooms!
Admin
Quote: Marilyn

My yellow ones, with a fringe, only I put them to soak for the night, dad says the bitterness should go out into the water ... although if I think about cooking them, I could do without a lock. and room temperature + 25-26 is not too much? can put them somewhere cooler?

Beautiful mushrooms

If for fermentation, then the normal temperature, room temperature! Mushrooms need to be fermented quickly, fermentation is in progress!
Then you can put it away for storage.

Can be stored in a cold cellar, if any.

I don't have a cold cellar, so I keep it in the freezer - they don't lose their taste and smell!
SchuMakher
Quote: Admin

Do not pour water from the broth - it will still come in handy!

the broth from the "ignoble" mushrooms must be poured out, because it is a concentrate of any dirty trick that mushrooms suck from the soil ... This is especially true of nigella, pigs.

Nothing personal, just advice from a doctor who also works with patients with mushroom poisoning.
Marilyn
hmm .... and if it is impossible to fill in with a decoction of mushrooms, then what to cook the brine? or in a dry way, just sprinkle with salt and herbs ... with pickling, it's easier here pancake whole science
Olima
If these are pigs, then they must be boiled several times, since the water after them becomes black. In general, no one takes this mushroom from us, although there is even a scythe in the forest.
Marilyn
... glory about the pig is not good. "Recognized as a dangerous mushroom! Eating causes leukemia!" So gentlemen and ladies, at your own peril and risk ....
MariV
About pigs.
Everything is good in moderation - no need to take along the road, they collect small ones, immediately for processing - they soak, boil, only then they use salt or pickle. No need to overeat - from two or three tablespoons of pickled or salted pigs-dunyoks with potatoes without alcohol, essno, no one died. In our area they are constantly collected and eaten - nothing, on Ilyin's day, on the patronal feast of our village, grandmothers 80-90-year-old prayer services stood on the street - the young would be so!
You can poison yourself with any mushrooms - this food is not dietary.
nut
Girls, I’m about black milk mushrooms I have never salted them, everyone has different advice, my acquaintances live in the Tver region.and they salt these mushrooms in tubs, so they told my husband that black milk mushrooms should be soaked for 9 days I can't even imagine how milk mushrooms might look after such a long bath. Maybe someone knows how to salt them correctly, who collects and cooks them all the time - my husband called me and said the full trunk will be locked, my task is to salt them
Gypsy
I can forget it, but my parents scraped the blackies a little with a knife, then washed and boiled, drain the water .. then they salted it like that .. I don't know the proportions.
celfh
Quote: nut

Maybe someone knows how to salt them correctly, who collects and prepares them all the time - my husband called me and said the full trunk will lock, my task is to salt them
Irina, look at the mushroom forum. The topic of salting is very popular there.
🔗
nut
Tanechka, thank you dear I went to watch
MariV
Quote: nut

Tanechka, thank you dear I went to watch
Ira, how are you going to keep your blackies?
I just adore blackies, like my husband. I soak them for no more than a day, well, two is a maximum; water, if possible, I change more often. Then you can cook it hot, and the most delicious - cold, cook. Of course, it is best to store it in a cool place. Hot is also good, but not so tasty - the main taste disappears during cooking.
nut
Mariv you tell me in detail how you cook them, if possible, how much salt per kg, well, etc. Yesterday I climbed on the Internet, read a lot, but again there is a scatter of opinions, but I want advice from a person who salts them regularly My mother-in-law in Novosibirsk used to constantly pickle, but they have white milk mushrooms - indescribable deliciousness, she gave us in 3 liter cans, but she doesn't say anything definite about black milk mushrooms. I will salt in a liter. banks and store in the garage cellar.
Gypsy
It is better to salt in a tank or barrel, with a cloth on top and bend. We stood in the garage in the basement. At my aunt's cellar in a private house. If your relative perfectly salt white milk mushrooms, then it seems to me that the black ones according to her recipe will be no worse.

I mean that there is no need to preserve, then there will definitely not be any bootulism
Admin
Quote: nut

Mariv tell me in detail how you cook them, if possible, how much salt per kg, well, etc.

If the conversation is about salted mushrooms, then take the principle and amount of salt from the first page (post) of this recipe - I salt constantly, the amount of salt is verified!

I store the finished mushrooms in the freezer! After defrosting, they are not inferior to ordinary salted
MariV
Irina,
if stored in a cool place, then clean properly, wash well, soak for two days, periodically changing the water. In a cold way - just like Admin wrote at the beginning of the topic, just do not cook. Do not be afraid to oversalt - when you eat, rinse first in cold water, then pour boiling water for about five minutes, then rinse again under running cold water. Cold-salted mushrooms are not afraid of salt - it is better to shift a little than not to add it.
You can pour salt, or you can make a saline solution and pour it over. It's like pickling cabbage.
About proportions - this is my weakest link! I do everything by eye.
About salt - of course, sea salt is best, then rock salt, and if there is neither one nor the other, then ordinary evaporated salt will do.
First, it is better to salt in a large container, and then transfer to jars, tamp, close with ordinary dense polyethylene lids and into the cellar.
I salted nigella in different ways - both hot and cold. Cold, without comparison, tastes better!
nut
MariV , thanks for the detailed comments, and I'll do it That's just how much they need to be kept in a container before putting it in jars
MariV
Quote: nut

MariV , thanks for the detailed comments, and I'll do it That's just how much they need to be kept in a container before putting it in jars
I already answered, but where did it go ...

2 ways -1. in a container at room temperature, not very hot so that; up to 20 degrees - up to a week - for the fermentation process to start;
2. Immediately into the banks, having tamped it well, and into the cellar. There, too, the fermentation process will go well.
Eat - not earlier than in a month, preferably in two.
Admin

I add information here so that everything in one topic is about mushrooms

And if there is no basement and cellar?
I lay out the already well-salted mushrooms, ready to be eaten in such containers, always with salted liquid, and put them in the freezer for storage!

Mushrooms nigella, pigs and other similar home salting

After defrosting, the mushrooms do not lose their taste and consistency - they are just as strong and beautiful and taste good!
Another batch of salted mushrooms - chernukha, honey agarics, ryadovki - a little bit of everything in one container!
Only boiled (a little!) Mushrooms, salt, herbs for pickling (horseradish leaves, dill stalks, panicles, currant leaves) stood under the load and fermented!

Mushrooms nigella, pigs and other similar home salting
Anna1957
Where do you need to keep freshly pickled mushrooms - in the apartment or on the balcony right away? Here is both one and the other option. I am inclined to think that at least three days in the apartment for lactic acid fermentation to begin. I just salted 6.5 kg, now I'm scratching my turnips - where to put
Nyuta78))
Day 3 for fermentation. Then tamp the horseradish sheet and gauze into the jars. I take small twigs I make a cross I put them in a jar so that the gauze is under the brine and sunflower oil on top will not evaporate moisture and decay .. I even fill pickled mushrooms with oil
Anna1957
Quote: Nyuta78))

Day 3 for fermentation. Then tamp the horseradish sheet and gauze into the jars. I take small twigs I make a cross I put them in a jar so that the gauze is under the brine and sunflower oil on top will not evaporate moisture and decay .. I even fill pickled mushrooms with oil

Thanks, namesake. I'll clarify: for fermentation in a warm place, that is, in an apartment, and not on the balcony (it's already pretty cool at night). I assumed so. I liked about the twigs (probably oak will be in the subject). Only I'm going to keep them in a bucket, under oppression.
Admin
Quote: Anna1957

Thanks, namesake. I'll clarify: for fermentation in a warm place, that is, in an apartment, and not on the balcony (it's already pretty cool at night). I assumed so. I liked about the twigs (probably oak will be in the subject). Only I'm going to keep them in a bucket, under oppression.

And it will do on the balcony, it's still warm there, it's not a cold basement. I first ferment mushrooms right in the kitchen for several days in a saucepan. Then, when the mushrooms are salted, they still have a bad taste, just salted mushrooms, I transfer them to the refrigerator in a 3-liter jar under the leaves, and keep them there to ripen until the taste of salted mushrooms appears. You can continue to store it in the refrigerator under leaves and gauze, but I put it in the freezer, it is guaranteed that it will not deteriorate.
If you eat mushrooms well and a lot, often, then you can leave them in the refrigerator, nothing will happen to them. We eat little, so in the freezer
Anna1957
Quote: Admin

And it will do on the balcony, it's still warm there, it's not a cold basement. I first ferment mushrooms right in the kitchen for several days in a saucepan. Then, when the mushrooms are salted, they still have a bad taste, just salted mushrooms, I transfer them to the refrigerator in a 3-liter jar under the leaves, and keep them there to ripen until the taste of salted mushrooms appears. You can continue to store it in the refrigerator under leaves and gauze, but I put it in the freezer, it is guaranteed that it will not deteriorate.
If you eat mushrooms well and a lot, often, then you can leave them in the refrigerator, nothing will happen to them. We eat little, so in the freezer

Yes, we also freeze portions in bags.
lappl1
Tanya, moved on to this topic from mushrooms with a basket. I cut the mushrooms for drying, sent the rest to boil. But tomorrow there will be a bucket of mushrooms again. Can today's boiled be combined with tomorrow's? And then something is not enough cooked there - less than a kilogram.
Shelena
Lyudmila, Until Tanya answered, I will share my opinion. When salting mushrooms, you can add new portions to those already salted. I read about this and did it myself.
lappl1
ElenaThanks a lot for the tip! So, I will combine two portions.
Shelena
Lyudmila, to your health! Let the mushrooms turn out delicious!
lappl1
Lenochka, Thank you !
Admin
Quote: lappl1

Tanya, moved on to this topic from mushrooms with a basket. I cut the mushrooms for drying, sent the rest to boil.But tomorrow there will be a bucket of mushrooms again. Can today's boiled be combined with tomorrow's? And then something is not enough cooked there - less than a kilogram.

Luda, they and just boiled normally will survive until tomorrow, in the refrigerator. And tomorrow combine and salt, the salting will be the same, even
lappl1
Tanyusha, this option suits me more to salt everything at the same time. Thanks again !
celfh
Tanya, I have no place in the freezer anymore, but if I really want salted mushrooms)) Do you think it will be normal to salt them in winter, as needed, from frozen ones?
Admin
Quote: lappl1

Tanyusha, this option suits me more to salt everything at the same time. Thanks again !

Luda, to your health!
Admin
Quote: celfh

Tanya, I have no place in the freezer anymore, but if I really want salted mushrooms)) Do you think it will be normal to salt them in winter, as needed, from frozen ones?

Tan, read here how I get out of the situation:

Quote: Admin

And in the night I dried a bunch of dill for pickling, cherry leaves, currants and horseradish in winter, if you wish, you can salt a little oyster mushrooms - a fish for fishlessness and cancer when you want salty mushrooms
And even with such a dried mixture, lightly salted cucumbers can be made right in the midst of winter frosts and slush. It stands on the balcony in a bank and does not bother anyone, but when needed, it’s just a find

Like this: https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=20705.0

Mushrooms nigella, pigs and other similar home salting

You can also make salting from boiled mushrooms at any time of winter, I have already tried it - it is quite normal, if the mushrooms are boiled, they do not lose their consistency, they are the same elastic. These are freshly frozen mushrooms that turn into rags and give a lot of water
lappl1
Tanya, well, everything, put the mushrooms on fermentation. My husband brought a bucket in the morning, boiled it, connected it with yesterday's. And then everything is in the text. Thank you, Tanechka, for the science! And then my husband asked for salted mushrooms, and I kept trying to excuse myself that I could not. And the stories of the villagers about how they salt did not inspire confidence. They have everything by sight. And me, a beginner in salting, needed precision, as in all your recipes. The husband already has increased salivation.
Admin
Quote: lappl1

Tanya, well, everything, put the mushrooms on fermentation. The husband already has increased salivation.

Yes, this is where the norm for laying salt is appropriate. Just do not overexpose them when fermenting, watch them and put them in the cold in time, they will also reach the desired state there, but they will not peroxide.
Prepare your husband gradually, prepare him onions, finely chop the garlic and sunflower oil - season the mushrooms, let them stand a little, soak up the spirit - and on the table
lappl1
I'll follow. But I don’t know yet what “on time” means. I will follow your recipe again.
Quote: Admin
prepare onions for him, finely chop the garlic and sunflower oil - season the mushrooms, let them stand for a bit, soak up the spirit - and on the table
Tanya, you described it so deliciously that I began to choke on saliva myself. And this is after dinner! And what will happen when the mushrooms are salted?
I liked the process so much that I warned my husband to be ready for the mushrooms. I'll salt them a lot! Wow, I'm already dreaming! Got a taste!
Admin
Quote: lappl1

Tanya, you described it so deliciously that I began to choke on saliva myself. And this is after dinner! A What will happenwhen will the mushrooms be salted?

It will be delicious!

Luda, here you are, how I am - I will see mushrooms and I can not stop, I know that this is enough, but ... I also want
lappl1
Tanyusha,
lappl1
Tanya, today my mushrooms are 6 days old. I'm still waiting for the foam, but there is none. Is it time to put it in the refrigerator? I just don't remember the taste of salted mushrooms (there was nowhere to get hold of them). I tried the pickle - delicious!
qdesnitsa
Ludmila, I understand that the taste should be like barrel cucumbers, sour and spicy. Yesterday I salted the mushrooms according to this recipe, fermentation began in one bucket, but not in the other, I'm waiting
Admin
Quote: lappl1

Tanya, today my mushrooms are 6 days old. I'm still waiting for the foam, but there is none. Is it time to put it in the refrigerator? I just don't remember the taste of salted mushrooms (there was nowhere to get hold of them).I tried the pickle - delicious!

Luda, in any case, a sour fermentation smell should appear, and the mushrooms pinch the tongue a little on the bite, there should already be a taste. And you can clean it in the cold, let it ripen for another couple of weeks. And make sure that there is enough liquid, the mushrooms are covered with a little liquid. If not, you can add a little salt water and stir with brine. Observe, it should turn out
lappl1
Quote: qdesnitsa
Yesterday I salted the mushrooms according to this recipe, fermentation began in one bucket, but not in the other, I'm waiting
Olesya, NOBODY! Just one day, and already roaming! Maybe they wandered around me in the first days? I did not look there for 2 days. And I also put horseradish leaves from my heart. Maybe they do not allow any mold to form?
Quote: Admin
and on the bite the mushrooms pinch the tongue a little, there should already be a taste.
Tanechka, the tongue does not sting ... But now I tried the mushroom. GOD, how is this VKUSNOOOO! I don't know if it should be this way or not, but I really, really like it now. I would start eating them right now.
Tanya, thank you very much! You opened my eyes to this delicacy for me. If you had not answered my post on the mushroom topic, so I would have continued to be afraid to salt mushrooms. All is decided! Salting the terrible bucket again. And this mushroom has not yet begun. Where will I put everything? My freezer is small ...
Quote: Admin
And make sure that there is enough liquid, the mushrooms are covered with a little liquid.
This is enough for me! Maybe even too much I left the pickle.
Admin
Luda, if the mushrooms are already tasty, you can take a sample. Thin onion, finely chop the garlic (just chop with a knife), sunflower oil - and go with a bang! You will have time to invest in yourself in hunting, and there will be nothing to put in the freezer. Health!
And the brine should be, it will still be absorbed into the mushrooms itself.

My daughter gorgeous pickles cucumbers, just in jars and in the refrigerator. Cucumbers crunch super! She brought me a five-liter jar of gherkins - in short, I practically ate this jar in a hunt, did not blink an eye The last liter was only recently eaten, not so fast, with interruptions.
So you will have - fill up and cool down until winter
lappl1
Hurrah ! Tanya gave the go-ahead to eat mushrooms! Let's start tomorrow! Precisely, while we eat these, others will be salted. And there it will be cold - I'll try to put it in the underground for storage.
Oh, Tanya, you can't imagine how pleased I am! Thank you very much ! Now this recipe will be my favorite!
Quote: Admin
a five-liter jar of gherkins - in short, I practically ate this jar alone, I didn't blink an eye
Familiar feeling ! At the beginning of the cucumber season, I also eat cucumbers. The husband makes them great salt. And now I can't look at them. I managed to plant cucumbers 2 times this year. In general, I mothballed it for the winter, I distribute it to everyone, I feed it to chickens, but they never end ..

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