How to pickle mushrooms?
In the West, many types of mushrooms are consideredinedible or even poisonous. In the Russian cuisine they are referred to valuable foods and harvested for the winter in a salty form. There are many varieties of these fungi, they belong to the genus Mlechnica, the family of the russet. The most delicious of them is real, or raw mush. On nutritional value, it, like the white fungus, is equated to the first category. Aspen mackerel - to the second, and black pear - to the third.
Salting is known to be old anda proven method of preserving many products. It is applied to mushrooms. This article lists recipes from which you can learn how to pickle mushrooms. They will help young and inexperienced housewives, but will also be useful to those who have their secrets and experience of such preparations for the winter.
Picking of mushrooms cold or hotmethod differs by the preparatory stage. In the first case, the removal of bitterness from bitterness takes place by prolonged soaking (two or three days). In the second case - by boiling. When soaking it is necessary to fulfill the following conditions: use cold, slightly salted water, change it twice a day, keep the container with mushrooms in a cold place, otherwise they may sour.
Black, dry, uncooked or any other mushroomscan be greased in barrels. The dried up soak, filling them with a clean straw, which is pressed down with a heavy stone and filled with water. After swelling, scald with hot water and wash with a washcloth. It is recommended to steam birch broom in prepared barrels. Glass jars are washed and sterilized. Clean enameled dishes are scalded with boiling water.
Cold way how to pickle the mushrooms? This is a traditional recipe for Russian cuisine. You will need products:
- 10 kg freshly picked up mushrooms, cleaned and soaked in cold water (weight is determined after cleaning, but before soaking);
- 300 g of salt (or 3% of the weight of the load);
- 5 stalks of dill with umbrellas;
- 20 grams of horseradish, the root is washed, cleaned, finely chopped;
- 2 heads of garlic are cleaned, each tooth is cut across, plates 2 mm thick;
- 10 leaves of laurel;
- 10 peas of sweet pepper.
After soaking the mushrooms, the water is completely drained. In what kind of dishes and how to pickle the mushrooms? Use wooden barrels or enameled dishes. The bottom is sprinkled with salt and spices. The gruzes are laid in rows (about 8 cm in thickness), and poured with salt and spices. As a load take scalded with boiling water a wooden circle and a stone or a porcelain plate with a cold glass filled jar. The top layer of mushrooms is covered with a boiled tissue napkin, then a load is placed on it. Put in a cool place. Ensure that the fungi are completely immersed in the resulting brine (if necessary, increase the load). When the mold appears on the napkins, it and the cargo are washed. After 30-45 days, salted mushrooms are used for food.
How to pickle the real, yellow orpodgruzd white hot way? First, necessarily sort out and sort all the fungi, remove the damaged ones. Since they are very fragile, they do it very carefully. The legs are cut at a distance of about 3 cm from the cap. The above method is very convenient, since it is less troublesome and does not take much time. You will need products:
- 1 kg of gruel, clean, wash (do not soak);
- 2 leaves of laurel;
- 15 grams of chopped garlic;
- 30 g of dill;
- 10 leaves of blackcurrant;
- 1 ½ tablespoons of table salt.
The mushrooms are boiled for 10 minutes insalted water, the colander is thrown back and washed with running water. Transfer to a stainless steel pan with a thick bottom. Fill the mushrooms with cold water so that it covers the mushrooms and was above their level by 2 cm. Add spices to the saucepan and boil for 30 minutes in brine. Transfer to cans and cover with lids made of polyethylene. Pickling of black mushrooms in a hot way can be done according to this recipe, only the time of boiling them in brine is reduced to 15 minutes.