Salting mushrooms is a unique Russian way of harvesting. In the rest of the world, mushrooms were dried, pickled, frozen, and only in Russia - salted. This method is still relevant now, the mushrooms are strong, tasty. They are also good as an appetizer, an ingredient in salads. If salted mushrooms are properly prepared, they can be put in soups, various stews, and filling for pies and pies.
Instructions
Step 1
Mushrooms are salted in tubs, barrels, glass jars and enamelled buckets or pans. In order for salted mushrooms to be stored for a long time, first of all, you need to take care of the cleanliness of the storage utensils. It is thoroughly washed, rinsed, glass jars are sterilized, and wooden and enameled containers are scalded with boiling water several times and dried.
Step 2
Regardless of the method of salting - and it can be both cold and hot - mushrooms are stored in a dry and cool place at a temperature of 5 to 6 ° C. If your mushrooms are in a compact container, then this may well be the vegetable section of the refrigerator. Otherwise, you will need a cellar. Some store salted mushrooms on glazed balconies, making special insulated boxes for this purpose.
Step 3
Watch the temperature carefully if you store mushrooms in any room. If it is below 5 degrees, mushrooms can freeze and, as a result, become brittle, flabby, with reduced taste. If the temperature rises above 6 degrees, pickles can turn sour and become completely unsuitable for food.
Step 4
Every week, dishes with pickled mushrooms need to be shaken or rolled to allow the brine to rinse the mushrooms. The brine should cover the mushrooms completely, if it has evaporated, it is permissible to add ordinary boiled chilled water.
Step 5
If a small amount of mold appears on the surface of the brine, it is removed with a slotted spoon. If it appears repeatedly or in large quantities, the brine is drained, the mushrooms are washed with chilled boiled water and poured with fresh cold brine.
