At the end of summer, mushrooms appear in the forest, and people rush there to collect healthy tasty chanterelles, honey mushrooms or boletus. They are happily fried with potatoes or boiled mycelium. And in order to pamper yourself in winter, the remaining mushrooms are dried, frozen or salted.
For salting mushrooms, mainly jars, buckets, and tubs are used. First, the mushrooms must be rinsed (you can do this right in the bathtub by taking some water there, especially if there are a lot of them) and check for worminess. They choose strong and non-worm mushrooms.
It is better to cut off large legs immediately, leaving only the hat. Next, you should sort and sort by type and size (if you collected in a row). Small mushrooms are salted whole, and large ones are cut.
At home, mushroom pickling is usually done in two ways - either cold or hot. Which of these methods is better is up to you.
Cold salting method
Take clean, and most importantly, fresh mushrooms. Rinse them well, cut them into smaller pieces if necessary and place them in a clean bucket or tub. Sprinkle each layer of mushrooms with salt, at the rate: for one bucket - one glass of salt (large). Then cover the bucket or tub with gauze, on top of which put a plate with a small weight.
The gauze should be changed every three days for 3 weeks. Place the mushrooms in a cool place, the temperature of which should not be more than 20 degrees, otherwise they may turn sour and ferment.
After two weeks, place the mushrooms in separate clean jars, closing them with a regular lid. Banks can be placed in a refrigerator or cellar for a month and a half. With this method of salting, mushrooms can be stored for 2 years, and they retain all their useful substances.
Hot salting method
This method is suitable for dried mushrooms, as well as if the mushrooms are not very clean. Sort, wash, peel and cut the mushrooms into large pieces, if necessary, then fill them with water and bring to a boil. In this case, do not forget about the foam, periodically remove it. Boil the mushrooms for five minutes, immediately discard in a colander. Let the liquid drain and put in a saucepan, sprinkle with salt, add all kinds of spices (peppercorns, bay leaves, dried herbs - basil, parsley).
Cover the container with the mushrooms with cheesecloth and place the weighted plate on it. Leave in the refrigerator for 1-2 months. Temperature - from 0-6 ° C, if it is higher, then the brine will turn black, the mushrooms in it will deteriorate.
If a lot of mushrooms have been collected and you do not have time to process them on the same day, then spread them on the newspaper in one layer. That way, they won't go bad overnight, and you can tackle them the next day.
