There are many ways of harvesting mushrooms for the winter. They can be dried , frozen, marinated or salted. Today we will stop on the last option and tell you how to properly salt the mushrooms.
How correctly to salt mushrooms in banks for the winter?
Ingredients:
- mushrooms;
- salt;
- garlic;
- peas of sweet pepper;
- peas of black pepper;
- laurel leaves;
- dill;
- root and horseradish leaves;
- branches and leaves of black currant;
- branches and leaves of cherries;
- cloves;
- caraway.
Preparation
Almost all fungi are suitable for pickling, but tubular mushrooms, especially the bald patches, are especially well-behaved. It is better if they are young and strong, otherwise hats after salting will become flabby and not crunchy.
After collecting the mushrooms sorted into different containers, rinse well, oily mushrooms and russula necessarily remove the skin from the hats. Rozhiki and russules can not be washed before salting, but only wipe off the dirt with napkins and immediately put in jars, pouring salt. We get the so-called dry salting. Many types of mackerel must be soaked in water for two to five days before pickling, and then rinse again.
While the water is draining from the mushrooms, the desired spices are placed in the previously prepared sterile three-liter cans. Here there are no clear recommendations, and you can use the spices offered in the ingredients, or any others, whose flavors you like most. Some mistresses use only classic Lavrushka and sweet pepper, while others fill the mushrooms with a whole spicy bouquet. Note that adding root and horseradish leaves to some extent prevents salting from the appearance of mold, but if you do not like its taste, you can do without it.
Over the spices we lay the mushrooms in the jar with layers of five centimeters, and pour them not with iodized large salt at the rate of forty grams per one kilogram of mushrooms. We cover the mushrooms with a clean cotton cloth and place the load on top. In our case, you can use a bottle full of water, easily entering the neck of the can, or fill the bag with water, tie it and insure it with a couple more of the same packages. After a while, the mushrooms begin to settle, the juice will be released and will be in the brine. We add mushrooms every two days to the jar until it is completely filled, and then we remove it for further salting and storage in the refrigerator. It is also necessary to periodically change the cloth and rinse the used yoke.
Redheads are usually ready in ten to twelve days, and the remaining mushrooms in a half to two months of pickling.
Picking mushrooms at home in a hot way
Ingredients:
- mushrooms - 5 kg;
- salt - 100 g;
- filtered water - 250-300 ml;
- garlic - 5-7 teeth;
- peas of sweet pepper - 15-20 peas;
- peas of black pepper - 25-30 peas;
- laurel leaves - 10 pcs .;
- dill;
- vegetable unrefined oil.
Preparation
In the enameled container we pour filtered water, we throw salt and lay pre-washed and if necessary purified mushrooms. We keep them on fire, stirring, for twenty five minutes from the moment of full boiling, turn off the fire and leave in brine until completely cooled.
At the bottom of each dry, sterile liter can we lay 3-4 peas of fragrant and 5-6 peas of black pepper. We fill the containers with mushrooms, alternating with dill and chopped garlic, and from above we add
On top, we pour the vegetable aromatic oil layer approximately five millimeters, cover the jar with a cap cap, place it in a plastic bag and put it in the refrigerator. Such mushrooms will be ready not earlier than in two-three months. If you want to get a quicker "salty" result, the mushrooms should be kept from 24 to 48 hours at room temperature, and only then sent to the refrigerator.
Of this number of mushrooms, approximately five liters of billets are produced.