Mushrooms in a spicy brine are a great snack that can be used for everyday and festive meals. Salting is considered one of the easiest ways to prepare for the winter, and even a novice cook can cope with it. The main rule of canning will be a careful selection of edible mushrooms. They can be of any kind, but always fresh, young and healthy.
It is necessary
-
- Cold brine:
- 1 kg of mushrooms;
- 40 g salt;
- spices to taste (bay leaf
- allspice
- carnation
- dill
- black currant leaves
- horseradish and cherries).
- Hot brine:
- 10 kg of mushrooms;
- 5 liters of water;
- 16 tablespoons of sugar;
- 16 tablespoons of salt;
- 8 teaspoons of vinegar;
- spices to taste (cloves
- cinnamon
- allspice
- Bay leaf
- dill
- currant leaves).
Instructions
Step 1
Prepare the mushrooms for pickling. This must be done no later than 4-5 hours after the forest harvest or purchase in the vegetable department. Champignons can be wrapped in plastic and stored in the lower section of the refrigerator, but only for no more than a week. At the same time, it is by no means possible to wash the raw materials!
Step 2
Clean debris from fresh mushrooms and trim the bottom of the legs and any damaged surfaces. In some species (russula, butter), you will need to remove the top skin of the caps. Wash the mushrooms quickly in running water to prevent them from absorbing excess moisture.
Step 3
The spicy mushroom pickle can be hot or cold. Ryzhiks, milk mushrooms, russula, ryadovki and other representatives of the lamellar species (they have plates on the seamy side of the cap) can be salted without preliminary boiling. Pre-cut them into pieces of the same size.
Step 4
Put a layer of spices to taste on the bottom of an enamel bowl for pickling mushrooms: bay leaf, a little allspice and cloves, dill stems and seeds, black currant leaves, horseradish and cherry.
Step 5
Place the prepared mushrooms on the spices with the caps facing down. Each layer must be covered with table salt (40 g per 1 kg of mushrooms). When the container is full, add the top layer of spices.
Step 6
Cover the salting with a wooden board and place the weight. Mushrooms in a spicy brine can be ready in 6-50 days, depending on the species. So, mushrooms can be eaten in a week, and waffles and valui - only 1, 5-2 months after salting.
Step 7
Hot spicy brine can be used for all types of mushrooms, including lamellar (with spores under the cap): moss, white, boletus, boletus, boletus and others. After washing and cleaning, the raw material must be cut and cooked for an hour, constantly removing the foam with a slotted spoon.
Step 8
Prepare the brine: put 16 teaspoons of granulated sugar and the same amount of table salt in a bucket of water, then add 8 teaspoons of vinegar. Take spices to taste: cloves, cinnamon, peppercorns, bay leaves, dill and currant leaves. Boil the resulting mixture, put the boiled mushrooms in it and cook for 15 minutes.
Step 9
It remains to roll up the finished snack in sterilized jars, cool it - and it can be stored all winter. It will be possible to try salted mushrooms and russula in a few days, the rest of the mushrooms in about a month.
