Salt-Cured Slippery Jack Mushrooms for Winter
The tastiest pickle on any table! Salt-curing slippery jacks (butter mushrooms) for the winter is one of the best ways to keep these delicious wild mushrooms on hand right through the cold months. Choice, appetizing mushrooms make a great appetizer for any festive table — and beyond. They're also a good fit for anyone observing a fast.
Toma
Recipe author
Salt-Cured Slippery Jack Mushrooms for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 33 %
1 g
Carbohydrates 33 %
1 g
17 kcal
GI:
100
/
0
/
0
- Sort the mushrooms carefully, picking out twigs and other forest debris. Then rinse them under running water to remove dirt and grit. 2. Trim the stem of each mushroom close to the cap and peel off the slippery film on the surface of the cap — it can make them bitter. 3. Put the mushrooms in a pot, cover with water, and add 1/3 of the salt. Set the pot over the heat and bring to a boil. Skim off the foam that forms, then lower the heat to moderate. Add the spices — bay leaf and allspice — and cook the mushrooms for 20–25 minutes from the time the water boils. Drain, rinse the mushrooms under cool clean water, and drain again in a colander or sieve. 4. Peel and rinse the garlic, then cut the cloves into thin slices. Wash the dill well, dry it on paper towels, and chop it finely. 5. Get a container ready for curing the mushrooms. A plastic bucket or a wide-mouthed glass container works well (so it's easy to set a weight on top). Avoid metal containers, which can oxidize during curing and give the mushrooms an off, unpleasant taste. Wash the container thoroughly and wipe it dry. 6. Sprinkle a little coarse salt over the bottom. Lay down a first layer of mushrooms, caps down, and scatter over some chopped dill and sliced garlic. Sprinkle with salt again and add a second layer of mushrooms, more dill, and garlic. Continue layering until all the mushrooms are in — the number of layers depends on how many mushrooms you have and the size of the container. 7. Set a weight on top of the mushrooms and put the container in a dark, cool place for a day or two. 8. Drain off the liquid from the curing container and transfer the mushrooms to a clean, dry jar. Pour in a little odorless vegetable oil. Store these mushrooms in the cold (for 6–8 months). Happy canning!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Buttermilk - 23 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Allspice - 263 kcal/100g
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