How to salt serushki (putiki): recipe, hot and cold salting

Step-by-step cooking recipe

1. Boil the mushrooms in salted water (the salt should be well felt. After boiling, cook for another 35-40 minutes, then remove from the heat and rinse in a colander under running cold water.

2. Boil the marinade and put boiled mushrooms in it. All this should simmer for 15-20 minutes.

3. Turn off the mushrooms and immediately place them in sterilized jars and roll up the lids.

Marinated serushka is not inferior in taste to black milk mushroom or even porcini mushroom. Due to its bitterness, the fruiting body requires lengthy initial processing, but the canning process itself does not take much time and is not complicated. This mushroom is also famous for the fact that during cooking it does not change color or become faded, which makes it a welcome guest on any table. Serushki can be fried, pickled, prepared in salted form, or fermented.

Description of mushrooms

Judging by some of the names, we can conclude that serushka mushrooms have gray caps and are found in nature in milk mushrooms. Why are they still classified as milk mushrooms? Because they also contain milky juice.

In its structure, the mushroom is most similar to a smooth mushroom rather than a milk mushroom. Many new mushroom pickers confuse sulfur with smooth, but this is not important, because both are edible. The description of the traveler's mushroom includes the fact that centric circles are visible on its cap, for this reason they can still be confused with the mushrooms. If you look closely, you can see that sulfur has gray or purple waves , while others have dark pink ones.

Traveler mushrooms have lamellar spores, the cap itself is smooth, and its edges are slightly rounded. On young mushrooms the cap is slightly convex, but on mature ones it looks more like a funnel with a tubercle in the center. Usually the diameter of the cap does not exceed 10-12 cm, but if the summer turns out to be rainy, then you can find a serahu mushroom with a cap 20 cm in diameter.

The leg of the traveler is of medium length, cylindrical in shape and with small grooves along its entire length. Mature seruhas have a hollow stem, the same color as the cap or a little lighter. Due to the fact that the mushroom has a hollow stem, it is also called a hollow mushroom. Serukha has dense white pulp with a fruity or slightly resinous odor.

Traveler has a milky sap that is white in color and has a pungent odor. The milky juice contains an antibiotic that helps stop the growth of Staphylococcus aureus bacteria, and also fights some microorganisms.

Beneficial features

Mushrooms have a unique chemical composition. When consumed regularly, it contributes to:

brain nutrition;
increasing the immune properties of the body;
strengthening blood vessels;
removal of heavy metals and salts.

Traditional healers use these mushrooms to treat stomach diseases and various skin problems.

It is worth noting that, despite the silent and frightening name, earrings are very beneficial for the body. In addition to them, there are another green mushrooms, which are distinguished by a green cap that does not change its color even after cooking. Serukha and green mushrooms do not sound loud, but they have a rich vitamin composition that benefits the body.

Primary processing

Serushka has a bitter taste. Many grains of sand accumulate in its plates, which need to be gotten rid of. Therefore, pre-treatment of fruit bodies before pickling is a necessary process.

Algorithm of actions:

Select medium-sized mushrooms without signs of rot or worms.
Clean them from adhering forest debris with a sponge.
Rinse each mushroom well under the tap.
Place in warm water with a handful of salt for half an hour so that the plates with adhering sand open up and clean. The water should completely cover the earrings.
Shake the mixture periodically, approximately every 10–15 minutes.
Drain the dirty water and rinse each mushroom again. Place the earrings in clean liquid for 60 minutes, but without adding salt.

Important! You need to change the water at least 3-4 times. At the same time, rinse the fruiting bodies thoroughly to get rid of the smallest particles of sand.

Preparing marinade at home

The process of preserving earrings involves preparing a marinade. Each recipe is individual, but there is also a universal option.

Required ingredients:

purified water - 1 l;
vinegar (9%) - 150 ml;
table salt – 30 g;
sugar – 15 g;
bay leaf – 2 pcs.;
peppercorns (black and allspice) – 10 pcs.;
cloves – 3-4 pcs.

Boil water.
Add sugar, salt, bay leaves, pepper, cloves.
Keep on the stove for another 4-5 minutes.
Pour in vinegar and remove from heat.

Reference! Per kilogram of prepared fruiting bodies you will need about 300 ml of brine.

Next, you can begin marinating, which is carried out using two methods:

hot, in which the serushki are simmered in brine;
cold, the fruiting bodies are boiled separately and then poured with marinade.

The easiest way to preserve in glass jars without sterilization

This recipe is suitable for those who do not want to waste effort on pre-processing glass jars. But it should be remembered that the storage period of such a workpiece is limited.

Ingredients:

sulfur – 1 kg;
purified water – 2 glasses;
table salt - half a tbsp. l.;
soy sauce without additives - 3 tbsp. l.;
table vinegar – 50 ml;
sugar – 1 tbsp. l.;
bay leaf – 3 pcs.;
ground black pepper - half a tsp.

Clean the sera from adhering debris. Rinse thoroughly.
Pour water over them and cook for at least 25 minutes.
Drain off excess liquid and dry slightly.
Fill with water again, add salt, sugar, spices.
Simmer for about half an hour.
Add sauce and vinegar.
Cook for another quarter of an hour.
Place in a container, seal and cool, covering with a blanket.

Important! Store in a cool place (basement or refrigerator) for no more than 90 days at a temperature less than +4 degrees Celsius.

Recipe for hot pickled mushrooms for the winter in jars with vinegar essence

This method involves boiling the semolina in a marinade. Using table vinegar, you can marinate the entire fruiting bodies along with the legs, but in order for them to acquire the desired softness, the cooking process will take longer.

Ingredients:

earrings - 1 kg;
clean water - 1 l;
granulated sugar - 30-40 g;
table salt – 15 g;
table vinegar (9%) – 8 tbsp. l.;
bay leaf – 1 pc.;
allspice and black peppercorns – 8 pcs.;
cloves - to taste.

How to marinate earrings:

Rinse the earrings, peel them, and soak them in water for 12-15 hours.
Fill with water and add a handful of table salt.
Place on the stove and boil.
Cook over low heat for a little less than an hour.
Drain off excess liquid.
Rinse under the tap.
Boil the marinade along with seasonings.
Add boiled mushrooms to it.
Boil for about 25 minutes.
Place hot into prepared jars.
Roll up.

Recipe for pickled caps with vinegar and vegetables

To marinate the caps, you will need medium-sized mushrooms. If large caps are used, they must be cut.

Ingredients:

serukh caps - 1 kg;
acetic acid (30%) – 50-60 ml;
water – 500 ml;
table salt – 15 g;
sugar – 10 g;
bay leaf – 2 pcs.;
black peppercorns – 10 pcs.;
cloves – 4-5 pcs.;
onions – 2 pcs.;
carrots - half of one pc. medium size.

Pickled earrings - a recipe for the winter and step-by-step instructions:

Place the caps in a container with water and cook for about a third of an hour.
Drain the water, rinse and dry the mushrooms.
Prepare the marinade: add seasonings, salt, sugar, coarsely chopped vegetables to the water. Cook until the onions and carrots are soft. Towards the end of cooking, add vinegar.
Place mushrooms in brine. Simmer for another 10-15 minutes.
Transfer to a sterilized container, fill the jar with the marinade that has not yet cooled, seal tightly, and cool. Store in a cool place.

Salting and marinating

There are two ways to pickle earrings:

The cold method is when mushrooms are placed in jars in layers: one layer of mushrooms, the second of salt. Calculate approximately 1 tablespoon per 1 kilogram of serukh. To improve the taste a little, you can also add horseradish leaves, black peppercorns, dill and garlic.

After this, you need to press them down in the jar. To do this, you need to cut a circle out of a birch log and put it in a jar, and put a weight on top. After some time, the serukhs will begin to secrete juice - at this moment you need to put the leaves on top and close the lid.

The hot method is completely different . Here there is no need to soak the mushrooms; they need to be cooked 2-3 times for 15-20 minutes. Each new cooking should begin with clean water, and after cooking they are also compacted into jars.

The jars are placed in a cool place, for example, in the refrigerator, basement or on the balcony. It is worth noting that when salted, the travelers change color and become dark brown, but at the same time very tasty and crispy. In winter, they are useful for preparing salads and pies.

Serushki are unpopular mushrooms among mushroom pickers, most likely due to their unsightly appearance. But those who have tried them claim that mushrooms have an excellent taste, if, of course, they are cooked and soaked correctly.

In addition, they have high yields and are widespread. Therefore, you should not be afraid to collect and consume earrings.

137

Marinating serukh with wine vinegar

Experienced housewives use wine vinegar to marinate these mushrooms. Thanks to this component, their taste acquires new piquant notes.

Ingredients:

mushrooms - 2 kg;
wine vinegar – 1 glass;
bay leaf – 2 pcs.;
cloves – 2 pcs.;
onion – 1 pc. medium size;
table salt – 30 g;
sugar – 1.5 tbsp. l. with top;
black (allspice) peppercorns – 10 pcs.

Recipe for marinating earrings:

Prepare the mushrooms: sort through, clean off any adhering dirt, remove the lower part of the legs.
Soak for several hours in salt water.
Cook for at least half an hour, drain the water.
Cut the onion into small pieces and marinate in wine vinegar for a few minutes.
Add all ingredients and water, cook over low heat for a third of an hour.
Place the earrings in the marinade and pour in half a glass of boiled water. Cook for another 5-6 minutes.
Distribute the mushrooms along with the marinade into sterilized jars, close, and cool. Store in a cool place.

Canning serukh with citric acid

You don't need to use vinegar during the pickling process. It can be replaced by citric acid, which is an excellent preservative.

Ingredients:

sulfur – 2 kg;
purified water – 3 tbsp.;
citric acid – 2.5 g;
table salt - half a tbsp. l.;
granulated sugar - half a tablespoon;
black peppercorns – 15 pcs.;
bay leaf – 2-3 pcs.;
cloves - to taste.

Secrets of making crispy serukhs

There are several nuances of cooking mushrooms to make them crispy:

Only young mushrooms with uncracked caps are selected for canning;
you need to add oak, cherry or horseradish leaves to the jar;
after soaking, the mushrooms must be slightly dried so that all excess liquid is removed;
pre-cooking will also help keep the finished mushrooms crispy.

Canned serushka can be a suitable component for preparing appetizers, salads and main courses. Pickled mushrooms in their pure form can also be served as an independent dish.

Serushka tastes and looks like milk mushrooms. Its dense fruiting body does not crumble from the slightest pressure, unlike other representatives of the Russula family, to which it belongs. Marinated serushki are not inferior in taste to more valuable types of mushrooms.

Use in cooking

Serushka is considered a conditionally edible mushroom. Before cooking, it must be soaked in clean water for some time. By itself, it has a bitter taste, so it cannot boast of good compatibility with various dishes. However, after soaking, the bitter taste disappears, only a pronounced mushroom aroma remains, so serushka is very often used as part of rowing assortments.

During the cooking process, these mushrooms retain a fairly dense consistency, decrease slightly in size and retain their bright, pleasant color. Most often they are consumed pickled or after pickling. After salting, they taste practically no different from champignon, but are considered much more affordable.

How to salt serushka

First of all, it is necessary to get rid of the characteristic bitterness that is inherent in this type of mushroom. Most of the substances that are responsible for this bitter taste are contained in the juice of the sorrel, so long soaking is necessary to get rid of them. It takes two or three days to completely remove the bitterness, depending on the size and age of the mushrooms.

The water should be clean and cool, it should be changed three or four times a day, replacing it with new water. Most other mushrooms that belong to the milky family, such as milk mushrooms and tremors, are prepared in exactly the same way. Serushka is considered ready for pickling when the caps no longer break when pressed, but simply bend.

As for dishes, the best for pickling, of course, are barrels or other containers made of pure hardwood. However, enamel or glass containers with a wide neck are also quite suitable so that pressure can be installed.

After a long soaking, the serushka can be salted. To do this, you need to place them tightly in a suitable container with the caps down, and then cover them with salt, using about 25 grams of salt for one kilogram of raw materials.

To improve the taste and give it special notes, you can add garlic, a little horseradish, cherry or currant leaves.

During pickling, mushrooms must be under pressure, so large dishes with a wide neck are usually used. If you want to use ordinary jars for pickling, you need to do this: you need to tightly fill the jar with mushrooms, right up to the neck, into which you also need to stuff the leaves, and close the lid on top, applying significant force. Provided that the mushrooms are completely covered with brine, oppression will not be necessary. You can also use the hot method of salting the mushrooms; in this case, they are not soaked, but simply boiled for 20-25 minutes, then the water is drained and the mushrooms are salted. You can store the finished product at a low temperature; a balcony, refrigerator or basement is well suited for this.

Preparing earrings for pickling

Serushki are classified as conditionally edible mushrooms. They are safe to eat if properly processed first. Fruit bodies must be inspected and sorted. For pickling, select small and medium-sized specimens without wormholes or rot. You can also prepare large fruiting bodies by first cutting them into pieces. But then they look less impressive in jars.

The preparatory work takes much longer than the marinating process itself. The caps and legs are cleaned of large debris and soaked in water for a while. After this, you need to rinse each specimen separately in running water. A lot of small debris collects between the plates on the underside of the cap, which must be removed before cooking. You can simplify the cleaning process by eliminating the lamellar layer. Often, when removing the plates, you can find wormholes on the underside of the cap that were not visible before. Such specimens are unsuitable for food.

The second time, the fruiting bodies are soaked in a weak solution of table salt for an hour and a half. This must be done to get rid of the bitter taste inherent in some representatives of the mushroom kingdom. Before starting heat treatment, the salt water is drained, the caps and legs are washed and filled with water for another hour. The total soaking time should be about 5 hours.

Boil the earrings in a small amount of water for 20 – 25 minutes.

How long to cook eared cherries before salting

Before hot salting, the earrings are boiled using the following technology:

The soaked earrings are cut into several parts, the small fruiting bodies are left whole.
Place the workpiece in an enamel pan.
Water is added 2 times more than the volume of serushki.
Place on the fire, boil for 15 minutes, skim off the foam formed during cooking.
The water is drained and the fruiting bodies are washed.
Pour water into a saucepan and bring to a boil.
Salt is added to boiling water at the rate of 0.5 tbsp. l. for 3 liters of water.
Dip the fruiting bodies into boiling water.

The water is drained, the workpiece is ready for further processing.

How to pickle serushka mushrooms

When the mushrooms are washed and boiled, you can proceed to further steps. It’s not at all difficult to marinate earrings step by step according to the recipe.

How to pickle serushka mushrooms in a cold way

With the cold pickling method, the prepared caps are boiled for a short time in the prepared brine. This preparation preserves the special aroma and taste of mushrooms. Tightly sealed jars can be stored for several months in a cool place.

To prepare the brine, bring water with salt and spices to a boil. Vinegar is poured in last. In order not to interrupt the aroma of the preparation, bay leaves and a little black peppercorns are used in the brine. Fans of spicy pickles add cloves, pieces of cinnamon and allspice peas. But it is worth remembering that excess spices will mask the natural taste and aroma of the serushki.

The process of preparing pickled mushrooms in a cold way:

Bring water with salt and spices to a boil.
Place the boiled fruit bodies in brine and boil for 10 minutes.
Pour in vinegar.
Place the finished mixture in jars and cover with lids: glass or metal.

Foam rises during cooking. It must be constantly cleaned so that the brine turns out light. Some housewives pour sunflower or olive oil into jars with pickled earrings, which is pre-boiled. In this way, an oil film is obtained on the metal lids. It will subsequently protect the pickled earrings from spoilage.

How to marinate earrings using a hot method

With the hot preservation method, pre-boiled fruit bodies are poured with water and boiled along with spices and salt. The cooking process lasts 40 – 50 minutes. Serushki are constantly stirred and foam removed. At the end of cooking, pour in a portion of vinegar and keep on fire for a few more minutes. The caps are placed in heated, clean jars and topped with brine.

Pre-preparation and soaking

It is recommended to collect eared mushrooms from July to October, and only young mushrooms can be taken - harmful substances accumulate in old ones over time, which makes them unsuitable for consumption.
And in order for the collected earrings to be stored longer, you should go to the forest in the morning. Important: eared mushrooms can be salted, fried, boiled, or prepared in other ways, but you need to remember the danger of excessive consumption of such mushrooms. In addition, you should not use fruits for making pickles if their fruit body is severely damaged.

After collection, travelers need to thoroughly clean them from dust and dirt. After this, they must be washed in cold water. But the most important point is soaking. These mushrooms can be used in cooking only if they are soaked for at least three days, after which they must be boiled in salted water, changing the water 1-2 times. This will remove the inherent bitterness of the serushkas.

The easiest and fastest pickling recipe

The main advantage of this recipe is speed. Cooked serushki can be eaten after 5-6 days.

Ingredients:

earrings - 3 kg;
garlic - 2-3 cloves;
black pepper - 5 peas;
salt - 6 tbsp. l.

Salting the cherushka step by step:

Place the prepared mushrooms in a saucepan and cover with salted water.
Place the container on the stove, wait until the travelers boil and simmer for half an hour over low heat.
Cool the earrings - they should be warm, salt them.
Place the mushrooms in the pan, caps down.
Place spices and spices between the layers of serushki.
Place a pressure on top and put it in the refrigerator for 5 days.

The classic method of pickling for the winter in jars

Many chefs consider this method of preparation to be the most successful: the earrings will turn out elastic, juicy, and completely non-bitter.

For preparation you will need:

earrings - 2.5 kg;
salt - 5 tbsp;
garlic cloves - 2 pcs.;
peppercorns to taste.

Reference! To give the appetizer an incredible aroma and taste, you can add other spices: bay leaf, dill, currant leaves. Some housewives use cinnamon sticks and dried barberries for this.

How to deliciously pickle earrings at home:

The prepared fruiting bodies are placed in a jar or wooden barrel, each layer of mushrooms being topped with salt and spices.
Cover the pickle with a plate and place a weight on top. The container with serushkas is placed in the cellar or refrigerator.

After 35-40 days, the mushroom appetizer will be ready.

Salting serukh using the cold method

Mushrooms prepared according to this recipe will turn out crispy and strong, and the risk of souring of the earrings is also eliminated.

For preparation you will need:

earrings - 1 kg;
vinegar - 3 tbsp;
salt - 2 tbsp;
sugar - 2 tbsp;
a little bay leaf;
cloves, pepper - to taste.

It’s not difficult to prepare the workpiece:

Pour water into a pan, add spices, simmer over low heat for 5-7 minutes. When the marinade is ready, leave it to cool.
Serushki are prepared, large-sized mushrooms are finely chopped. Then the fruiting bodies are soaked, washed, cleaned and only then proceed to further preparation.
Boil for half an hour in slightly salted water.
The containers are sterilized, spices are placed on the bottom of the jars, and boiled mushrooms are placed on top. All this is poured with the cooled marinade and the jars are rolled up.

Is it possible to salt serushki with other mushrooms?

Serushki can be cooked, salted and marinated with other mushrooms. However, many chefs do not recommend doing this, because other mushrooms can interrupt their unique taste.

Hot method with waves

Serushki are best combined with other mushrooms of the Milk family. One of the most popular recipes is cooking with nigella and nigella.

You need to prepare the following ingredients:

wavelets - 1 kg;
earrings - 1 kg;
some bay leaves;
dill umbrellas - 2 pcs.;
cherry and currant leaves;
horseradish leaves;
garlic clove - 2-3 pcs.;
black pepper in peas - 5-7 pcs.;
salt - 3-4 tbsp;
cumin, cloves, other spices - to taste.

Salting process - description:

Place a pot of water on the fire, wait until it boils, add half the leaves and spices to the water.
Dip the prepared mushrooms into the water and boil them for about 20 minutes. Any scale that appears must be removed.
Place all the travelers in a colander to drain excess liquid, pour the brine into another container.
Place the svinushki in a bowl for pickles, add the remaining spices, pour in hot brine so that it completely covers the svinushki.
Place the salted putiki under pressure in the refrigerator - in 10 days the dish will be ready.

Terms and conditions of storage

The method of storing pickled earrings is the same as any other preparation. At a temperature of -5 o C, the shelf life of products can range from one to two years. If pickled mushrooms are stored at room temperature, then the period is limited to 1 - 2 months from the date of preparation.

Before eating pickled earrings, you need to make sure that the lid on the jar is not swollen and that the brine remains transparent. Cloudiness of the liquid in the container indicates that the canned food was stored incorrectly or the cooking process was disrupted. It is strictly forbidden to eat such pickled food. Jars of serushkas may contain botulism bacteria, which are a strong poison for the human body and cause food poisoning. This can be fatal.

Types of russula and beneficial properties of mushrooms

The Russula family includes about 300 species of mushrooms; Of these, 60 are found in our country. Most of these mushrooms are edible, but some species are not recommended for consumption. When they enter the esophagus and stomach, they severely irritate the mucous membranes of organs and can cause vomiting in a person. Therefore, when picking mushrooms, you need to pay attention to their appearance and not put inedible species in the basket.

It is worth avoiding such species of the Russula family as Meira and stinging beetle. They can be recognized by their bright red caps. If you taste the mushroom pulp on your tongue, it will be bitter and hot.

The most common edible types of russula are:

Food. The color of the cap can be light brown, cream, pale pink, lilac, light gray, and less often white. The shape of the cap of young mushrooms is hemispherical, then becomes flattened and depressed. After rain or dew, its surface is sticky. The diameter of the cap is up to 9 cm. The stem is white, cylindrical. The pulp has a nutty taste.
Blue-yellow. The mushroom cap reaches 15 cm. Its convex edges are violet-purple, gray-green or violet-gray, and the slightly depressed center is greenish or brown. The consistency of the pulp is cotton-like. This type of russula, growing in coniferous forests, is considered the most delicious, because... There is no bitterness in the pulp.
Bolotnaya. The bell-shaped or spherical cap is painted in a rich burgundy color. The leg is slightly pinkish, up to 8 cm long.
Greenish. The convex wide cap, which can be light or dark green with yellow spots, reaches a diameter of 15 cm. The stem and pulp of the mushroom are strong and have a nutty taste.
Light yellow. The convex cap of the mushroom can be recognized by its shape and ocher or pale yellow color. Small in diameter (up to 11 cm), this russula is often found near swamps under birch trees. Its dense pulp has a sweet, mild taste.

All these mushrooms contain vitamins C, B1 and B2, PP, E, they contain phosphorus, potassium and magnesium, iron and sodium, saturated fatty acids (including lactic acid, which gives the pulp bitterness) and dietary fiber . Russulas are low-calorie foods, so they are used in dietary nutrition. Thanks to dietary fiber, they cleanse the gastrointestinal tract (gastrointestinal tract) well.

It is better not to use the Meira mushroom for pickling.