Getting ready for winter. Pickling mushrooms and other mushrooms

Let's start, perhaps, with the gruel, about the nutritional value of which few people can guess. For example, in Siberia, until recently, they collected only these mushrooms, not paying attention to other species. Its popularity was gained by this tasty forest inhabitant due to its characteristics and abundant fruit bearing

Salting marshmallows is the main purpose of this kind, all existing recipes (for example, mushrooms under sour cream sauce) are prepared on the basis of saline analogues.

How to salt mushrooms

The proposed recipe is designed for a bucket of mushrooms, which is about five kilograms.

Directly picking gruzers - the process is fairly easy, it is much more difficult to prepare them, especially, to wash them. Mine in several receptions. First separately each specimen under running water, carving out places that seem suspicious. We carefully examine the middle (funnel) and the leg of a handsome man, in which the main dirt collects. Immediately perfect to clean the mushrooms will not work, you can repeat the next day.

We put the prepared mushrooms in a volume dish (a bucket or a basin will fit) and fill it with water (cold). To ensure that they do not float on the surface, place a small load on top. For example, if you put them in a basin, then from above you can install a bucket of water as a load.

The soaking of the future delicacy lasts five days, and the water must be renewed every day. By the way, the volume of mushrooms during the soaking time will significantly decrease - by about a third. To check how much our product is ready for pickling, we must cut it in two and try it with a tongue. If there is no bitterness, the mushrooms are ready for the salting process.

Pickling of mushrooms can be carried out entirely, but usually the mushrooms are cut into pieces (6-8) in such a way that in each piece that will be pinned on the fork in the future, there was a fragment of the cap and legs.

Now it's time to add them to the basin with layers, pouring each layer with salt. It is not recommended to salt the milk with iodized salt, from this they acquire a dark (black) shade. The prepared amount of the product is a glass of salt (without top, about 250 grams).

On top of the mushrooms it is necessary to lay a full load (oppression) and leave them alone for three days. Every day you need to look at the mushrooms and stir them, because they have a lot of their own juice during this time.

Now in the prepared cans we lay tightly the mushrooms and close the screw caps. Placing in the refrigerator a white paper, we establish banks with yummy. Paper is needed in case the brine will flow out and need to be poured.

As you can see, salting gourds is a simple process. Of the five kilograms of fresh mushrooms, approximately five cans are obtained (800 grams).

These mushroom "relatives", like mushrooms, are loved by almost everyone. Let's try and pick them up.

Pickle

If you collected large specimens, you can separate the legs from the hats, and cut the legs themselves. But it's best to take small mushrooms.

We will need:

Two kilograms of mushrooms (sweet, small)

Garlic

bulb

Dill

Black pepper (peas, 20 pieces)

Bay leaf (seven pieces)

Various spices (according to your taste).

Preparation:

Cook boiled water under running water for an hour (after boiling water change, we add salt).

Garlic is cleaned and cut in two, shred onion. To the welded babies, add garlic, onions, spices, salt (for one and a half kilograms of mushrooms, three tablespoons of salt without a slide) and mix.

We put the honey agarics in cans and put them under load (oppression) for five days.

When the time is up, the salty product is ready for use, but it is better to store it in the refrigerator.

In addition to the cold ways of pickling, there is also hot salting. A method of hot salting is prepared with red and white mushrooms, mosses, podberezoviki and boletus.

Hot salting mushrooms

After the mushrooms have been thoroughly processed, from the boil in the water to which add: salt (per kilogram of product - two tablespoons), two leaves of currant (black), laurel leaf, black pepper (peas, 3 pieces). Cloves (3 pieces). Thirty minutes of cooking is enough.

Drain the broth, mushrooms must be washed, and let them dry a little.

Now they can be greased coldly with the addition of various spices and cover with oppression.

A hot way of cooking allows you to take a sample in a few days. To store such a delicacy is better in a place cooled to six degrees.