Salting mushrooms is a very popular preservation method. This method is usually used to harvest those mushrooms that contain bitter milk juice. These types include milk mushrooms, which can be salted hot or cold. Although the second method is more laborious, the milk mushrooms after it turn out to be a feast for the eyes - white, strong, fragrant.
It is necessary
- - 5 kg of mushrooms;
- - 2 cups coarse salt;
- - dill tubes (without umbrellas);
- - garlic;
- - horseradish leaves and root;
- - currant and cherry leaves;
- - black peppercorns;
- - lemon acid.
Instructions
Step 1
Go through the collected milk mushrooms. Remove damaged and wormy mushrooms, and clean strong dry mushrooms from soil and leaves, then rinse thoroughly in cold running water. Cut off the legs (it is not recommended to salt the legs for milk mushrooms).
Step 2
To remove the bitterness from the mushrooms, soak the mushrooms prepared in this way in acidified and salted water. To do this, put the milk mushrooms with the top of the hats down in a wide bowl (a large plastic basin is suitable) and fill it with salted and acidified water: 10 grams of salt and 2 grams of citric acid are taken per liter of water. Put a small weight on top and place the dishes with mushrooms in a cool place. Soak the milk mushrooms for 2-3 days, remembering to change the water 2 times a day for fresh water.
Step 3
Thoroughly wash the dishes prepared for salting or pour over boiling water, and sort the soaked mushrooms: set aside the small milk mushrooms, and cut the large ones into quarters or halves.
Step 4
Pour table salt on the bottom of the barrel or jar, in which the mushrooms will be salted. Top with currant and cherry leaves, peeled garlic cloves, horseradish leaves and dill stalks.
Step 5
Then, with the caps down, lay a layer of milk mushrooms. Season the mushrooms with salt, horseradish roots and black peppercorns. Repeat the layers in the same order: milk mushrooms, salt, herbs and spices.
Step 6
Cover the topmost layer of mushrooms with a sheet of horseradish and a clean cotton cloth (you can use cheesecloth folded in 3-4 layers). Place a free-flowing circle on it. If the milk mushrooms are salted in a jar, then the circle can be replaced with a cut-to-size plastic lid. Place a light oppression on the circle and put the dishes with mushrooms in a cool place.
Step 7
A few days later, when the milk mushrooms settle and juice out, add fresh mushrooms, sprinkle them with salt and put the oppression back on.
Step 8
In 30-40 days the milk mushrooms will be ready for use. Remove the cloth and weight with a mug from the dishes, cover the dishes with a lid and store the mushrooms in a cool place. Be sure to keep the top layer of the mushrooms in the brine, otherwise the mushrooms may become moldy. If this happens, rinse the moldy mushrooms thoroughly in cold water or remove.
