How to salt serushki in a hot way: how long to cook before salting, recipes

Salting of earrings recipe | How to salt serushki

In order to prepare salted earrings, you need to use a cold salting method with preliminary soaking.
Therefore, now we will find out how to salt earrings for the winter in this way. Cold canning is longer than hot canning and takes about 1.5-2 months. But in this case, the serushka mushrooms turn out to be hard, and when chewed they will have a pleasant crunch, and the serushkas are stored very well. How to salt earrings for the winter in a cold way

Before salting the earrings, it is necessary to remove the bitterness from them. To do this, the earrings should be soaked in clean water and changed several times. Mushrooms should be soaked in a cool place. Serushki need to be soaked for 5 hours to 24 hours. The recommended amount of salt for cold pickling of mushrooms is 3.5-4.5% by weight of mushrooms. When the caps of the earrings no longer break, but instead bend, then soaking can be stopped.
By the way, you can salt earrings in an enamel or glass container with a fairly wide “neck” so that you can place a circle with a load there. Although, of course, it is best to use tubs or barrels made of hardwood for these purposes.
Barrels in which cherushki have already been cold-salted must be washed with warm water using brushes, and then soaked for 10–15 days, changing the water every 3 days, and then steamed with soda ash or juniper.
Cold-soaked earrings should be laid with their caps down in layers of 5-6 cm, and each layer should be sprinkled with salt and spices. It is recommended to cover the bottom of the vessel and the top layer of mushrooms with a large layer of salt. After 2-3 days, you can add a new batch of earrings to the container and repeat this operation in a cold way until the mass stops settling and the container is filled as much as possible. Then the container is topped up with 6% salt solution, after which it is sealed for the winter.
You can also put blackcurrant leaves, horseradish leaves, cherry leaves, and dill stems at the bottom of the dish to salt the earrings. But the bottom still needs to be sprinkled with salt first. Each layer of earrings can also be sprinkled with garlic and bay leaves.
If mold suddenly appears, the fabric in the container needs to be changed and the load washed. Usually salted serushki are ready in 30-40 days.

Recipes for making marinated serushki in the home kitchen

There are many secrets to creating an excellent winter snack from mushrooms. Each housewife adds her own twist to the recipe. However, you need to adhere to the basic principles of preparation, because mushrooms are considered an unsafe product.

First of all, it is important to know how long to cook the semolina in order to neutralize toxins. Experienced cooks recommend boiling the product for at least 25 minutes in a spacious saucepan. Then the mushrooms are drained in a colander and washed thoroughly under the tap. The broth cannot be used for preparing other dishes, as it contains toxic substances.

Since mushrooms release an abundance of liquid during cooking, only a third of the water is poured into the container.

When the product has undergone high-quality heat treatment, they begin to prepare an excellent snack for the winter. Culinary experts offer cold and hot methods for marinating earrings. Therefore, it is important to know how to properly salt mushrooms so that they do not lose their elasticity.

In the cold version, a salty marinade is pre-prepared, in which the serushki are boiled. Thanks to this, the natural taste and aroma of the product is preserved.

The brine is made from simple ingredients:

salt;
water;
vinegar;
pepper;
laurel;
carnation;
cinnamon.

Water is diluted with table salt. Add spices. Bring to a boil and place pre-cooked mushrooms in a container. Boil for 10 minutes and then add vinegar. The finished product is placed in glass jars. Cover with metal lids. Some chefs suggest adding a little boiled vegetable oil to jars of mushrooms. Thanks to this, a protective film is formed under the lid.

When cooking cherushki, a lot of foam appears, which should be constantly skimmed off. As a result, the brine will be crystal clear and transparent.

When using the hot method of salting serukh, a different approach is used. Pre-cooked mushrooms are placed in a saucepan. Add salt and favorite spices. Bring to a boil, then simmer for 50 minutes over moderate heat. The product is constantly stirred and the resulting foam is removed. 5 minutes before readiness, add vinegar. Next, the mushrooms are tightly placed in jars. Pour in marinade and seal with lids. The jars are turned upside down to prevent air from entering. Let's take a step-by-step look at how experienced chefs pickle serushka mushrooms. Let's take a few recipes as an example.

Selection and preparation of ingredients

Home-made pickling of mushrooms may differ in the methods of their preparation, but there are general principles that should not be neglected - preliminary heat treatment of the mushrooms, the ability to combine all the mushrooms intended for pickling in one container, the mandatory use of sterile wooden, glass, porcelain or enamel dishes with a wide throat for oppression and air access , exceptional freshness and preliminary cleaning of mushroom raw materials.

Whether you use spices or not is up to you. Experienced mushroom pickers do not add spices at all , but in traditional recipes you can often find small quantities of black currant leaves, laurel and horseradish leaves, garlic, dill, allspice, cumin or cloves, in non-traditional recipes even cinnamon and barberry.

How to pickle greenfinch mushrooms for the winter

There are many recipes for harvesting forest trophies for the winter. Many mushroom pickers resort to elementary methods of pickling with soaking, as well as blanching. But recently, publications by researchers warning about poor ecology and possible mushroom poisoning have begun to appear more and more often. Therefore, cold salting technology is practiced with caution and less frequently.

Cold method with soaking

This salting method seems simple only at first glance. In the process, nuances arise, ignorance of which can have a detrimental effect on the health of consumers.

So, let's get to work:

First of all, we need to prepare the liquid for soaking the greenfinches. For every 5 kg of mushrooms, dissolve a glass of table salt in a bucket of warm water.
Now fill the cleaned and washed mushrooms with the prepared salt solution in a large enamel bowl. So they must stand for at least 10 hours. It is important to change the water at least twice during this period.
After soaking, the fruiting bodies should be rinsed again in fresh water.
Then you can proceed directly to salting. For this purpose, we take an enamel container, scald it from the inside with boiling water, let it dry and place washed black currant leaves and walnuts on the bottom. We put a layer of mushrooms on top of the foliage, and leaves again on them. The alternation process is repeated until the rows are completed.
The topmost layer in the pan will be a wooden circle or plate and a sterile gauze napkin folded in several layers. Place a weight on it.
Now you can pour the brine into the container. To prepare it, you will need to boil 3 liters of drinking water and dissolve a tablespoon of salt in it.
The pickles should be left in a cold room for a month. For excellent preservation of the workpiece, it is important that the air temperature is at +5–6 °C. Minus thermometer readings are unacceptable.

Salting with blanching

This method is considered more reliable compared to the previous one.

After preparing and washing the fruiting bodies, he provides the following steps:

Pour clean greenfinches into an enamel pan and add water so that it covers them. Bring to a boil and simmer over low heat for another 10 minutes.
Then, using a slotted spoon, take out the mushrooms and quickly dip them in cold boiled water for 3-4 minutes.
Meanwhile, line the bottom of a clean and dry enamel bowl with currant, horseradish and cherry leaves.
We again remove the rows from the water and lay them out in layers, generously sprinkling them with salt (at the rate of 50 g for every kilogram of greenfinches), dill, parsley, garlic cloves (no more than 6 pieces) and pieces of celery. The top should consist of foliage.
Cover the pickle with a wooden circle, cover it with a clean multi-layer gauze napkin and apply pressure.
The container with pickles should be left in the kitchen for 1 day, and then placed in a cool room. After 2 weeks the dish will be ready to eat.

Video: how to pickle greenberries

Methods for salting earrings

Traditionally, two types of pickling are used: hot and cold . Salting mushrooms using a hot method is justified if it is not possible to soak mushrooms for a long time or you need to process a large amount - this is an accelerated method.

Fermentation of lactic acid bacteria during the pickling process will add brightness to the taste, while the spices will better saturate the mushrooms and add elasticity and a specific aroma to them. On top of everything else, this is the simplest, most delicious and familiar way to pickle earrings.

Secrets of cooking at home

The following secrets will help you when salting travelers:

Using a toothbrush is more convenient to clean mushrooms from various debris and leaves that often stick to the cap. The main thing is not to put too much pressure on the mushrooms so that they don’t start to crumble.
When soaking, you must ensure that the marinade completely covers the earrings. Otherwise, they will become covered with mold and it will be difficult to wash it off.
For pickling, it is better to use enamel dishes, glass jars, and wooden barrels. But it’s better not to take dishes made of clay - the salt will corrode the top layer of the material, as a result of which elements hazardous to health can get into the brine.

Serushki are excellent mushrooms for pickling and pickling. However, it is important to remember the need for careful preparation and soaking. This will remove harmful substances from travelers and avoid poisoning.

Serushki (other names: putik, seryanka, traveler, gray milky mushroom) belong to the group of conditionally edible mushrooms. This means that they cannot be consumed raw. But they are great for pickling and pickling. For cooks who decide to use putiki in cooking, it is important to know about the basic nuances of their collection and preparation.

Cold pickling of mushrooms

Mushrooms that do not need to be boiled first are salted in this way - milk mushrooms, russula, saffron milk caps. The mushrooms are sorted, cleaned and the stem is cut off at a distance of 2 cm from the cap, washed well, placed in a clean container, and filled with clean salted water (1 teaspoon of salt per 1 liter). The water is changed every 10-12 hours. Mushrooms are soaked to get rid of the bitter milky juice that is present in them: mushrooms - 2-3 days, milk mushrooms and podgruzdi - 3-5 days, bitter mushrooms for at least 7-8 days.

With the cold salting method, mushrooms are soaked in water for 2 to 8 days.

The soaked mushrooms are placed with their caps down in a barrel (or pan) that has been cleanly washed and scalded with boiling water to the very edges in layers of 6-7 cm, sprinkling each with table salt. Spices are placed at the bottom of the container, in the middle of the mass and on top: bay leaf, garlic, cloves, allspice, dill, etc. And a cleanly washed and scalded wooden grate or lid is placed on top and pressed down with pressure.

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.

Advice! Re-boiling time should not exceed 10 minutes.

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

Dry pickling of mushrooms

Dry mushrooms are prepared in this way; they are not washed first, but only wiped with a cloth. Then the mushrooms are placed in a container (pan, jar or barrel), sprinkling each layer with salt, and pressed down with pressure. Spices and seasonings are not used with this method of salting. One caveat - in this way you can only salt saffron milk caps and saffron milk caps, which do not release the characteristic bitter juice. Dry-salted mushrooms can be eaten within 7-10 days.

Whatever method of pickling mushrooms you choose, store the pickles at a temperature of 5-6°C. At lower temperatures, the mushrooms will be frozen, become brittle and tasteless, and when the temperature rises, they can become moldy and spoil. And remember that when storing mushrooms in glass containers, they should be closed only with plastic lids, but in no case with metal ones, otherwise pathogens of such a dangerous disease as botulism may develop in the jars. Salt mushrooms correctly and enjoy their excellent taste all winter long!

Sources:

https://www.owoman.ru/cook/solim_serushki.html https://fermer.blog/bok/recepty-i-zagotovki/13291-kak-zasolit-serushki-vkusno-i-bystro.html https:// www.ogorod.ru/ru/eda/advices/4683/Kak-pravilno-solit-griby.htm

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.

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.

Cooking steps

A trip to the forest for mushrooms assumes that you will collect a lot of mushrooms, and they will all be different. After all, even if you went just for the chanterelles, it is extremely difficult to pass by the chanterelles. Therefore, the first thing you need to do is sort through all the mushrooms found and separate the earrings. We do all this on a table covered with regular newspaper. During the sorting process, we clean our mushrooms from forest debris, all kinds of twigs, blades of grass and needles. Prepare a large container for the mushrooms. Once you have cleared the mushroom of debris, cut off the stem, and then cut the mushroom cap into large pieces. Place everything in a deep bowl or bucket. Small mushrooms do not need to be cut.

During the period of oppression, the mushrooms will decrease in size, acquire a bright color and elasticity of shape. If you noticed, until this moment we did not wash the mushrooms, but only got rid of garbage when sorting. Therefore, now we move directly to washing the workpieces.

For washing we need two deep bowls, into one of which we pour warm water. Using your hands, remove some of the mushrooms from the bucket in which the fermentation took place and place them in a bowl of warm water. We begin to sort through the mushrooms again and now we get rid of all the garbage that could remain. Place the peeled pieces into a second bowl (empty). There is also one secret to salting mushrooms: the cut off mushroom stems must be placed in a separate bowl during the final cleaning. We'll need this later.

Let's move on directly to salting the earrings. From a full fifteen-liter bucket of mushrooms, we have about 4 kilograms of peeled mushrooms left for pickling. To be sure, let’s weigh our mushrooms. We remind you that the mushroom caps and legs are in different bowls.

Weighing is necessary in order to determine how much salt we need. Based on the calculation that for 1 kg of mushrooms there are 50 g of salt (if you don’t have a measuring cup, then this is 2 level tablespoons of salt). Peel and cut the garlic cloves. First, add salt and garlic to the bowl with the legs. There are, of course, fewer of them, so measuring out the right amount of salt and garlic is easier for them. Add ingredients and mix.

We take a deep bowl in which our mushrooms will be salted. During the salting process, the color of the earrings will change from bright to gray.

For bending, we need a lid with a diameter equal to the opening of the container, and a clean rectangle of fabric. Place the caps of our mushrooms in an even layer on the bottom of the dish. And then cover the mushrooms evenly with a layer of salt and garlic.

Then the next portion of mushrooms and again salt and garlic. Make sure that the layer of mushrooms is even and unbroken.

The last layer will be our sorted legs. We spread them evenly on top of all the mushrooms. This is because if the mushrooms become moldy, the top layer of the stems won’t be so bad to throw away.

Cover the mushrooms with a cotton cloth prepared in advance and cover with a lid or a plate of equal diameter. If the lid is smaller, then use the edges of the fabric to close the resulting gaps.

We put pressure on top of the lid. A simple bucket of water will do. Next, we send our mushrooms to pickle on the balcony for 30-40 days.

After the mushrooms have been salted, they are sorted into sterilized jars. We take the container required by volume and tightly place our mushrooms in it to the very top. Now about the method of storing such a jar. In a saucer, moisten a small square of cotton cloth with vodka. In this case, the size of the fabric should be larger than the diameter of the can opening. Cover the mushrooms with a dampened and wrung out cloth.

Where do earrings grow?

Gray mushrooms are common in deciduous and mixed forests. Experienced mushroom pickers know that they can always be found in aspen and birch thickets, the upper layers of the soil of which receive a lot of light and warm up well.

Some of the popular names of this species help to understand where they most often grow:

This species grows in large clusters along forest roads, paths, and forest edges. The most preferred are loamy and sandy loam soils. They can also be seen in wetlands and low-lying areas where meltwater does not drain for a long time.

Honey mushrooms

Preparation time: 1.5 hours (+25-30 days).

Number of servings: 8-10.

Calorie content of the dish: 25 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

You can pickle honey mushrooms using any of the available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second, more useful elements will be retained in the composition. This variety of mushrooms reaches the required state faster than others using the cold method, so after just 2 weeks you can put the appetizer on the table. Below is a step-by-step recipe with photos on how to prepare honey mushrooms for the winter.

Ingredients:

bay leaf – 2 pcs.;
salt – 50 g;
horseradish leaves – 3 pcs.;
garlic – 3 cloves;
fresh honey mushrooms – 1 kg;
peppercorns – 3 pcs.;
dill umbrella – 2 pcs.;
oak leaves – 3 pcs.;
cherry/currant leaves - to taste.

Cooking method:

Wash all leaves for pickling (oak, currant, etc.) well and dry.
For salting, take a clean, dry pan (preferably ceramic). Place horseradish leaves on the bottom so that they completely cover it.
Place peeled mushrooms on top, caps down, and add salt.
Place an umbrella of dill, peppercorns, bay leaves, and chopped garlic cloves on top.
Next, add oak and currant leaves.
Find a lid that is smaller in diameter than the dish, cover the mushrooms and press down with a weight.
Place the container with mushrooms in a cool place.
After 5 days, drain the brine that forms in the pan, add a second layer of mushrooms.
Add chopped garlic, salt, pepper, and a layer of herb leaves again. Repeat the procedure until you run out of container space or components.
When the juice from honey mushrooms begins to form, you need to put gauze folded in several layers under pressure in the pan.
Place the workpiece in a cool place for two weeks.

Beneficial features

Humanity has been using these mushrooms for a long time to treat various diseases. In particular, in the Middle Ages it was used to treat various stomach diseases and was even used to create a cure for consumption and cholera. And all this thanks to the unique composition, which includes a wide range of microelements and vitamins. Not so much the composition, but the proportions of vitamins and microelements in the serushka are considered unique. These mushrooms can be considered a dietary food, as they are easily digestible, have an excellent effect on the functioning of the whole body, support the gastrointestinal tract, stimulate the immune system, improve brain function, strengthen blood vessels and even stimulate the excretion of heavy metal salts from the body. This mushroom is consumed exclusively in salted form after soaking in water for several days. It is not recommended to fry or boil the earrings.

Treatment with serushka

Serushka is very useful, as it contains many complex polysaccharides that stimulate the immune system and strengthen the body in the fight against infections. Various tinctures from this mushroom, a decoction or ointment created from it are used to treat various infectious diseases, to help people with skin problems, to support and treat the stomach and intestines. Thanks to this mushroom, the body is cleansed, it also stimulates the elimination of heavy metal salts and toxins, and helps fight parasites. In particular, in folk medicine, serushka was very often used to combat worms.

How to distinguish a serushka from false serushkas

Serushki grow in large clusters forming rounded rows, which is why they are called “witch circles.” To avoid getting poisoned, you should know how to distinguish conditionally edible earrings from their counterparts, which pose a serious threat to life and health:

White poisonous row. Its flesh, painted white or milky, acquires a pink tint when broken. The stem and cap are white. A distinctive feature is a pungent odor reminiscent of radish.
Inedible soap semolina. It is characterized by a sharp soapy odor and has a uniform, rich color.
Pointed earring. It has a very pungent taste and repulsive odor. It is easily distinguished from the real variety by the presence of a high, pointed part in the center of the cap.

All types of false mushrooms can be identified by one common distinctive feature: when broken, representatives of the species emit a sharp, unpleasant odor, and some mushrooms have a repulsive smell even in an untouched state.

Salting volushki using a combined method

wavelets – 5 kg;
salt – 150 g;
bay leaf – 5 pcs.;
currant leaf – 5 pcs.;
horseradish leaf – 2 pcs.;
fresh dill – 50 g;
water – 2 l;
garlic - 2 heads.

Pour 2 liters of water into a saucepan, add 60 g of salt and bring to a boil.
Place the pre-soaked volushki in small portions into a pan of boiling water, stirring. Boil for another 10 minutes after dipping the last portion of mushrooms into the water. Skim off foam during cooking. Remove the mushrooms with a colander or slotted spoon and rinse under running water.
Peel the garlic, do not chop it, but if the cloves are too large, you can cut them in half.
Place a layer of fried mushrooms in a saucepan, sprinkle with salt, add horseradish leaves and a few cloves of garlic.
Place a second layer of mushrooms, add salt, currant leaves and bay leaves, and 3 cloves of garlic.
Cover the next layer of mushrooms with salt, dill and the remaining garlic.
Cover with a clean cloth and apply pressure. Store the pan with mushrooms in the refrigerator. You can eat them 3 weeks after salting.

This method of pickling mushrooms for the winter is popular because it combines the advantages of cold and hot methods. Mushrooms undergo heat treatment, which increases the safety of the snack and the period after which it can be eaten. On the other hand, the cooking time is reduced; the mushrooms are salted in their own juice, which allows them to remain crispy. The only drawback is that the pan with the fritters takes up an entire shelf in the refrigerator. When there is only one such unit in the house, this creates certain inconveniences.

Volnushki, hot salted

volnushki – 1.4 kg;
currant leaves – 4 pcs.;
cloves – 5 pcs.;
garlic – 4 cloves;
bay leaf – 6 pcs.;
peppercorns – 4 pcs.;
allspice – 5 pcs.;
water – 1 l;
rock salt – 30 g.

Wash and peel the mushrooms, soak in cold water for two days.
Pour 1 liter of water over the volushki, boil, stirring, for 15 minutes after boiling, drain in a colander.
Place the boiled mushrooms on the bottom of an enamel pan.
Cover the mushrooms with clean currant and bay leaves.
Sprinkle with salt, add cloves and pepper.
Cut the peeled garlic cloves into thin slices and sprinkle on top of the salt.
Bring the decoction from the trumpets to a boil and pour it over the mushrooms.
Cover with a large plate and press down. When the mushrooms have cooled to room temperature, put them in the refrigerator for a day.
Prepare 4 half-liter jars. They need to be sterilized in the oven for 10 minutes or in any other way. Lids are also sterilized by boiling.
Place the volushki in sterile jars, fill with brine, and seal tightly. The jars should be hot and dry when screwing.

Most city dwellers prefer to salt volushki for the winter according to this recipe, since it is not difficult to do, and they are stored in sterilized and hermetically sealed jars at a temperature slightly below room temperature (16-18 degrees). It is not difficult to create such conditions in winter. In addition, the mushrooms according to this recipe turn out crispy, despite the heat treatment.

What does a serushka mushroom look like?

As the name suggests, the mushroom is gray in color. But it can change at different times of the year. Thus, the cap of the autumn serushka mushroom is painted in different shades of gray: from violet-pink to dark lead.

Serushka has many different names that reflect its color peculiarities: gray milkweed, greenfinch, gray row, lilac milk mushroom, serukha, seryanka.

While the mushroom is growing, the entire surface of its cap has a convex shape.

In its mature state, it takes the form of a funnel, in the middle of which there is a small smooth tubercle. The edges look jagged and slightly drooping. The diameter of the cap can reach 10 cm.

There are several main distinctive characteristics that will help you navigate the forest and distinguish this type of mushroom from others:

The white pulp has a dense texture and a fruity aroma.
Rarely located plates are painted pale yellow. In young mushrooms they are inseparable from the stem and only with time take on the shape of a wave.
If a gray mushroom is broken into 2 parts, you can see the release of a watery liquid that has a very pungent taste. Its quantity is always abundant, even in dry weather.
In mushrooms that have not yet formed, the light gray stem is slightly swollen or, conversely, narrowed. Its thickness is 2 cm, length - 8 cm. In mature ones, it becomes hollow, and its color becomes more saturated.

When wet, during and after precipitation, the surface of the cap becomes very slippery.

The gray mushroom is often confused with zoned and zoneless milkweed, whose caps have cream and brown shades.

One of the distinguishing advantages of these mushrooms is that worms usually do not show interest in them, so seruchi are rarely wormy. In some cases, only the lower edges of the legs may be damaged, while the caps always remain intact.

How to cook serushki

Serushka mushrooms do not have any special taste, but, nevertheless, in cooking there are various ways to prepare them. After all, if you prepare them correctly, this drawback will not be noticeable; seasonings and spices can significantly improve the taste of such mushrooms.

Features of cooking serushki mushrooms

You can eat earrings in any form. They are pickled, salted, fried, boiled, and used as fillings for pies, pies and dumplings. Serushki make very tasty mushroom caviar. And if you add them to a creamy sauce, it will acquire a bright, rich taste, and any dish with such a dressing can sparkle with new colors. But most often these mushrooms are used in canned form for assorted preparations.

When canned, earrings do not lose their consistency, practically do not boil down, and do not acquire the fading and lethargy characteristic of many mushrooms that are subjected to heat treatment.

How to clean earrings

Methods for cleaning earrings differ depending on how they will be prepared in the future. So, if drying or freezing is planned, contact of mushrooms with water should be minimal. In this case, they resort to the dry cleaning method.

To carry it out you will need:

sharp knife;
dish sponge or toothbrush;
sunflower oil.