"Quiet hunting", as mushroom picking is often called, is pleasant in itself. But harvesting mushrooms for the winter can be just as enjoyable. One of the oldest and most readily available methods is salting. There are many recipes. Salting can be cold and hot, what spices to put and whether to put them at all - each housewife decides for herself, depending on the tastes of those who will eat these mushrooms.
It is necessary
-
- mushrooms;
- horseradish;
- salt;
- dill;
- garlic;
- spice;
- a wooden barrel or large enamel saucepan;
- a basin for soaking;
- a wooden circle to fit the pan;
- oppression;
- canvas.
Instructions
Step 1
Almost all edible mushrooms can be salted using the cold method, but the waves, milk mushrooms, bitters and other mushrooms, mainly autumn mushrooms, are especially tasty. You should not salt noble mushrooms - porcini, boletus and boletus. Spongy mushrooms are generally best marinated or dried. They are delicious fried and boiled, and after salting, they can turn out to be bitter. Go through the mushrooms and clear them of debris. You can disassemble them by type and size and salt each species separately. But the mushroom mixture is delicious too. Some only grease the caps. Very large mushrooms can be cut up.
Step 2
Pour cold water into a basin and add about 1 tablespoon of salt to 2 liters of water. Soak the mushrooms. Try to get them completely in the water. Change the saline solution every 4 hours. It is usually sufficient to soak the mushrooms for a day. Surely some other debris will separate from them, which must be carefully removed. Rinse the mushrooms after soaking.
Step 3
Wash the pot thoroughly. It is best to use a mixture of baking soda and salt for this, but in principle can be washed with any other dishwashing detergent. The main thing is to properly rinse the solution and rinse the pan.
Step 4
Line the bottom of the pot with horseradish leaves. Place the first layer of mushrooms. The layer should be more or less even, 5 cm thick or slightly more. Place the mushrooms with their caps down. Calculate the approximate weight of the mushrooms. Great accuracy in this case is not required, but the approximate calculation of salt is 30 g per 1 kg of mushrooms.
Step 5
Put on the next layer and cover it with salt again. In the process, you can add a few peas of black pepper, about five cloves of garlic, cloves. Spices are optional, and some mushrooms don't add them at all. For example, milk mushrooms and valui have a special aroma that can disappear if you add spices. After 2-3 layers, add a layer of dill. The dill should be large stems, which are simply bent several times and placed in a saucepan.
Step 6
Wash the wood circle and bend. For a 20-liter saucepan, a 3-liter jar filled with water will suffice as oppression. The jar must be closed with a plastic lid. The cold method is good because it is not necessary to salt a lot of mushrooms at once. Salt as much as there is. Mushrooms can be added like anything else until the pot is full. Cover the pan with the oppression with a piece of canvas.
Step 7
There is no need to soak the mushrooms. Small mushrooms can be salted even in the field. You will need a bottle with a wide mouth with a cork. The cork must be real. Collect mushrooms that can fit into the bottle. They can be washed in a clean stream. Place the first layer of saffron milk caps in the bottle. Add salt in the same way as for the barrel. Put a layer of mushrooms again, then a layer of salt, and so on until the bottle is filled tightly to the very top (with a neck). Cork the bottle. There should not be a drop of air between the mushrooms and the cork. In the process of salting, the brine will first appear, then it will become cloudy, and then brighten again. When the solution becomes transparent, the mushrooms are considered ready.
Step 8
The hot method is good because it allows you to pickle mushrooms much faster. Boil the mushrooms for 15-20 minutes (except for the mushrooms, for which 5 minutes is enough).the sequence of actions is the same as for cold salting.
