Cold and hot salting of mushrooms with vinegar on winter

Ways of home canning berries, fruits, vegetables and mushrooms allow you to keep these vitamin pantries throughout of the year. Properly cooked mushrooms with vinegar do not harm your health digestive tract and at the same time are perfectly preserved during a long time. Salting mushrooms with vinegar as additional preservative – absolutely safe at home conditions. We offer to learn about how salting is carried for winter with vinegar, what recipes for this can be chosen on what subtleties to pay close attention. Often applied hot salting of mushrooms with vinegar, since this is the method guarantees the absence of mold and bacteria during the subsequent storage. But it has a right to exist and a cold way canning these magnificent mushrooms. All of this can be find out on this page.

How to salt salted mushrooms with vinegar

Cold salting with vinegar is carried out in wooden tubs or in glass jars. You can salt them in enameled dishes with intact enamel. Tin galvanized and earthenware is corroded by brine and forms harmful substances that can poison mushrooms, so it can not be use for salt. Prepared for pickling mushrooms containers It must be clean and free from odors. Kadki before pickling soak so that they do not let water through.

Only tubs from deciduous trees are suitable for salting – birch, oak, linden, alder, aspen.

Before pickling the mushrooms with vinegar, new oak tubs need to be soaked for 12-15 days, changing water every 2-3 days to remove tannins from wood, otherwise they will cause blackening of mushrooms and brine. There are three ways to pickle mushrooms: cold, dry and hot. Villagers often use cold and dry ways, the townspeople are hot. The cold pickling of mushrooms is fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation. Mushrooms cold-salted, reach readiness not earlier than in one and a half to two months, but they are tastier and better stored than hot salted mushrooms. Hot salted mushrooms ready for after a few days, but they are soft and bad withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Recipe for Hot Salted Vinegar

A hot salting recipe with vinegar includes yourself several stages of preparation.

Marinade is poured into an enameled pan, put on a fire, bring to a boil and lower the prepared mushrooms there.

When the mushrooms boil, they need to be cooked on low heat, periodically stirring and removing the resulting foam.

For a 1 kg fresh marinade marinade, 1 tablespoon is taken salt and 200 g of a 6% solution of food acetic acid.

When the foam ceases to form in the boiling marinade, add spices to the pan.

At the end of cooking, the mushrooms must be removed from the heat and together with the marinade cool quickly by covering the pan with gauze or a clean rag.

Then the mushrooms are transferred to glass jars and poured marinade in which they were cooked.

Banks are covered with plastic lids or parchment and put in storage in a cold place.

According to the recipe of hot salted loaves with vinegar, taken per 1 kg of fresh mushrooms:

• 1 teaspoon granulated sugar
• 5 peas of allspice
• 2 pcs. cloves and as much cinnamon
• a little star anise
• Bay leaf
• 0.5 g of citric acid to maintain a natural color mushrooms.

How to salt a loaf of vinegar

Before salting the mushrooms with vinegar, the mushrooms are boiled in salted water (2 tablespoons of salt per 1 liter of water) to readiness. Then they are thrown back onto the sieve, cooled, laid out on banks and pour in advance prepared cold marinade. Banks are closed with lids and stored in a cold place.

To cook marinade, for 1 kg of fresh breasts you need take:

• 0.4 l of water
• 1 teaspoon of salt
• 6 peas of allspice
• 3 pcs. bay leaf
• Carnations
• Cinnamon
• a little star anise
• citric acid.

1. The mixture must be boiled in an enameled pan for 20-30 minutes on low heat.
2. When the marinade cools down a bit, add 8% vinegar there – about 70 g per 1 kg of fresh breasts.
3. Pickled mushrooms are stored at a temperature of about 8 ° C.
4. They can be used as food 25-30 days after pickling.
5. If mold has appeared in the banks, the breasts should be thrown back to sieve or colander, rinse with boiling water, make a new marinade according to to the same recipe, digest the mushrooms in it, and then put them in clean calcined jars and refill with marinade.

Salted mushrooms with vinegar and spices

• 1 kg

To make salted mushrooms with vinegar and spices, to fill you need to take:

• 400 ml of water
• 1 teaspoon of salt
• 6 peas of black pepper
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

To prepare pouring pour water into enameled dishes, put salt and spices. Boil the mixture for 20-30 minutes on low heat, then cool slightly and add vinegar. Boil the loaves in lightly salted water (2 tbsp.spoons of salt per 1 liter of water), removing the foam. how only the mushrooms sink to the bottom to push them into a colander. Then put in banks and pour hot marinade (per 1 kg of mushrooms 250-300 ml of marinade filling). Cover with prepared lids and if boiling is weak, sterilize for 40 minutes. After sterilize mushrooms immediately cork and place in cold location.

Pickling a vinegar

To pickle the vinegar mushrooms according to this recipe need to take:

• 1 kg
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas of allspice
• 1 bay leaf
• clove
• 2 g of citric acid

Pour some water into the pan, add salt, vinegar, heat to a boil and lower the breasts there. Bring to a boil and on cook over low heat, stirring constantly and removing foam. When the water becomes transparent, add sugar, spices, citric acid. Finish cooking, as soon as the breasts sink to the bottom, and the marinade brightens. Cool the mushrooms quickly, put in jars, pour chilled marinade, close with plastic lids. Sterilize at 70 ° C for 30 minutes. Store in cool place.

Pickling fresh bread with vinegar

For 10 kg of fresh breasts:

• water – 1.5 l
• salt – 400 g
• citric or tartaric acid – 3 g
• food vinegar essence – 100 ml
• Bay leaf
• Cinnamon
• Clove
• allspice
• nutmeg and other spices.

To pickle the milk, you need to sort out, sort size, cut off legs, rinse thoroughly, changing several times water. Then pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. Add vinegar at the end of cooking essence, after mixing it with mushroom broth. Hot Mushrooms with broth pour into prepared sterilized cans, close the lids and sterilize in boiling water: half-liter cans – 30 minutes, liter – 40 minutes. At the end sterilize cans quickly roll up and cool.

Mushrooms salted with vinegar

For 10 kg of mushrooms:

• 1 liter of water
• 1 tbsp. spoon of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 tbsp. tablespoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas of allspice
• 3 buds of cloves
• 3 pieces of cinnamon.

Sweet acid sterilized breasts pouring

Filling (per 1 kg of cargo):

• water – 350 ml
• 8% vinegar – 150 ml
• salt – 2 tbsp. spoons
• sugar – 30 g (1.5 tbsp.spoons)

Spices and additives (for liter banks):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3-4 peppercorns black pepper
• bow
• horseradish
• carrots to taste.

The breasts are sterilized no later than 24 hours after collection.

Mushrooms that should be cleaned in the forest at home several times washed in cold water. Small mushrooms leave whole, only legs are cut, and large are cut into 2 or 4 parts. Cooked mushrooms are boiled for 5-7 minutes in boiling salted and acidified water (per 1 liter of water 20 g of salt and 1 teaspoon citric acid or 8% vinegar so that the mushrooms turn white), then they are immersed in cold water, cooled and after drying laid out in clean cans. Mushrooms are spread with spices and additives and pour hot pouring (water with sugar and salt warm to a boil, add vinegar and bring to a boil again; pouring vinegar is not boiled so that vinegar does not evaporate) so that all mushrooms were completely flooded. Banks close immediately set in a sterilization tank with hot water and sterilized. Sterilization is carried out at a temperature of 95 ° C: cans with a volume of 0.7–1 l – 40 minutes, cans of 0.5 l – 30 minutes. At the end The sterilization jars cool immediately. Boiled Chilled spread the mushrooms in prepared jars so that their level is not exceeded the shoulders of the banks. Pour mushrooms with chilled marinade over marinade pour a layer (approximately 0.8-1.0 cm) of vegetable oil, close the jars with parchment paper, tie and put for storage in the refrigerator.