Pickling mushrooms in a cold way for the winter of ginger

Very tasty, crispy salted mushrooms for winter! Pickling mushrooms is one of the most popular preparations for the winter. Previously, mushrooms were salted in wooden tubs and barrels, in such containers especially fragrant and delicious mushrooms were obtained. Currently, preparations are not made in such volumes, as a rule, mushrooms are salted in pots and laid out in glass jars for further storage. Mushrooms such as ryzhiki, volnushki, gruzdi, syroezhki are well suited for salting. The advantage in salting mushrooms is that there is no need to heat-treat mushrooms and, accordingly, preserve a lot of useful substances and vitamins in mushrooms.

Snezhana

The author of the recipe

Cold pickling of mushrooms for winter ginger

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Composition / ingredients

Servings:

Ginger

Allspice

Salt (stone)

Bay leaf

Garlic

Currant leaves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

24 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients for pickling mushrooms. We will salt the ginger. These mushrooms are harvested at the end of September, it is better to use small mushrooms, they contain a lot of useful substances, which are almost completely preserved when salted. It is believed that large mushrooms accumulate a lot of harmful substances.
Step 2:
Mushrooms are washed, sorted, we remove garbage, wormy and spoiled mushrooms. Ginger mushrooms, unlike other mushrooms, do not require soaking. But still, to keep them in salted water for a while, a couple of hours is enough. This will get rid of a little bitterness of mushrooms and the remaining worms in the mushroom caps. Mushrooms should be used fresh, only collected. We throw the mushrooms into a colander. let the water drain completely.
Step 3:
Peel garlic cloves, cut into large slices. The container for pickling mushrooms should be washed well, preferably with a soda solution to avoid fermentation of the brine. As a container, it is better to use a pan made of non-oxidizing material. Pour a layer of salt on the bottom of the pan. Salt should be used large, stony, not iodized, special for salting. Spread the measured amount of mushrooms on top.
Step 4:
Put some well-washed and dried blackcurrant leaves, bay leaves, sweet pepper peas and garlic cloves on the mushrooms. Again, sprinkle liberally with salt. On top we put a plate with a diameter smaller than the saucepan in which we salt the mushrooms. You need to put some kind of oppression on the plate. After some time, the mushrooms will release juice, and the volume of brine will increase significantly. Another pot of water can be used as cargo.
Step 5:
Leave the mushrooms salted for 15 days in a cool place. Then we lay out the mushrooms in pre-prepared sterilized jars, fill them with brine left over from salting mushrooms in a saucepan. We roll up the jars with lids and put them away for storage in the pantry.
Step 6:
Fragrant and crispy salted ginger will perfectly complement a meal: lunch or dinner, and will act as a snack to alcoholic beverages on the festive table. Bon appetit!