Many people like to pick mushrooms in the forest. Someone like white or boletus mushrooms, someone like boletus and russula. However, mushrooms are considered the most delicious and delicious among many lovers of "quiet hunting". They have a peculiar taste and a memorable aroma. After the rains, and in the warmth, they just from the middle of summer begin to grow under the pine-trees in the fields, all the villagers are in the forest all day long. And in September-October they still follow them in droves. It is not difficult to fill a basket in 15-20 minutes, and this is not a job, but a real pleasure. Especially if you know a simple recipe for salting mushrooms for the winter in a hot way.
It is necessary
- - 3 kg of saffron milk caps (coin-sized mushrooms are considered the most delicious, but large caps will do);
- - 1, 5 glasses of spring, well or at least filtered water;
- - 6 tablespoons of rock salt (even, without a slide).
Instructions
Step 1
The mushrooms, carefully collected at the forest edge and brought from the forest, must be sorted out from garbage, grass, needles. See that there are no wormy hats left. It is advisable not to take the legs for the recipe - they are not so tasty, and they remain harsh.
Step 2
Now the mushroom harvest must be weighed by reducing or increasing the number of ingredients in the required number of times. If the recipe is being tried for the first time, you can roll up just a couple of jars for a start, so as not to worry later in vain that you have not tried such a dish yet.
Step 3
In a large saucepan on the stove, you need to make a brine by pouring salt with water and boiling it on gas.
Step 4
In this boiling brine, you must carefully, so as not to burn yourself, pour clean mushroom caps, boil them over low heat after boiling for 10-15 minutes. Very often it is not necessary to stir the mushrooms with a slotted spoon or spoon, otherwise the large caps will break, crumble, and will not look very appetizing afterwards.
Step 5
When the mushrooms have boiled for 15 minutes, you need to take out the boiled mushrooms with a slotted spoon (you can carefully drain them into a colander, it will take less time for the hostess), put them in clean and sterilized pre-sterilized jars (preferably small, 0.5 liters, for example, or even less - it is more convenient to eat and store), tighten with screw or iron lids.
Step 6
If everything is done according to the recipe, 3 kg of fresh mushrooms will end up with 3.5 liters of boiled and salted mushrooms. The cooled cans will remain to be removed to a cool place for storage, even in the underground, even in the pantry or refrigerator, you can put it in the basement. So they will stand until the next mushroom season, of course, if guests and households do not eat everything earlier.
