How is salting done cold in a cold way

Even in the summer, the owners start a hot season for processing the harvest of a variety of mushrooms. They are boiled, fried, stewed, soup, gravy, etc. are prepared. But autumn begins and it's time to think about how to save them until winter. There are many ways to do this. One of them is to pickle the forest harvest. This is one of the most common and simple ways of harvesting it for the winter. Salting is drilled in a cold way (canning in strong saline solution) is available to everyone. On it we will stop.

General principles of pickling mushrooms. Preparatory stage

Salted mushrooms, like fresh ones, can be used for extinguishing and marinades, for soups, snacks and side dishes. How can they be made to please the delicious dishes in the winter? First you need to choose the right one. In order to obtain high quality salting in a cold way, they must be strong, fresh, not wormy, not overgrown and not crumpled. It is very important. Next, you need to sort them by size and cut off the legs. Before the salting, having put in a colander, well my mushrooms. We do this as follows: we take a bucket of cold water and repeatedly immersed in a colander, giving each time the water to flow well. It is not recommended to keep mushrooms in the water for a long time, since the hats absorb it very well. Then, after washing, honey agaric clears from the leaves, adhering to them, earth, pine needles, sand, cut out the damaged places and the lower part of the legs. Large mushrooms are cut into pieces of the same size. Small can not touch, leaving the whole.

Salting is drunk cold in barrels: a universal recipe. Preparation

In fact, there are several options for pickling spruce (as well as other mushrooms): dry, hot and cold. In this article we will only consider the latter. It is used not for the entire crop, but only for those mushrooms that do not need pre-cooking. Including for spyat. This method consists in soaking the washed and purified fungi for one or two days in frequently replaced or flowing water. You can also soak in salted water, based on the following calculation: per liter of water - two grams of lemon acid and ten grams of salt, cooked. Do this in a cool room, changing the solution itself at least twice a day. You can not soak mushrooms, and blanch in boiling water. To do this, in a liter of water, dissolve ten grams of salt. The duration of the process is 15-20 minutes. Then mushrooms in cold water are cooled and let it drain.

The second (main) stage of salting

We cook the way our grandmothers and great-grandmothers did. Consider an ancient recipe for salting. We lay the mushrooms in a barrel with layers, previously pouring salt on the bottom. Each layer is also poured with salt, at a rate of three to four percent of the total weight of prepared spices, dill, chopped garlic, horseradish, currant and cherry leaves, caraway seeds. The layer should be no more than six centimeters, and the mushrooms - with the hats down. Filling the barrel to the top, we close it with canvas, we put oppression from above and after a couple of days we take it out to a cold place. After a while, honey mushrooms will be given juice and settle, at this point you need to add new ones, previously prepared or from another barrel. Every time do not forget to put a circle with oppression. Then we send it to the cellar or cellar for storage. After filling the barrel, somewhere in five to six days, we check the level of the brine. If it is small, add salt solution (per liter of water - 20 grams of salt) or increase the load. The entire process lasts up to six weeks. On this salting mushrooms will be finished. Keep them at a temperature of one to seven degrees.

Salting honey mushrooms for subsequent preservation in cans

As we already know, this method requires a long time so that mushrooms can be eaten. But the result is worth it. We need a bucket of fudge, one and a half cup of salt, a head of garlic and fresh dill. Further salting is carried out. In the banks we will put already salted mushrooms. Carefully, you can even use a toothbrush, launder honey agaric and cut the damaged places. To fulfill the recipe, we use enamel utensils, for example, a bucket with a lid or a large saucepan. As in the previous version, we pour salt on the bottom and put honey agarics in layers, pouring them also with salt. You can add cloves of garlic, sliced into slices, and sprigs of dill. Cover with a smaller diameter plate and load the load. Maximum of three days later the mushrooms will settle, letting the juice. Immediately after this, we put them into glass jars and close them with lids. The brine must completely cover the honey mushroom. Cleaned and well washed horseradish roots are put as a seal under the lid. We put the containers with them for maturing on the standard one and a half months. The recipe for salting in cans is made in cans. We store them in a cool and dark place.

A small conclusion

Of course, the process of making mushrooms using these recipes is very lengthy, rather complicated, but once you work hard, your entire family will be provided for a few months with an incredibly tasty, crunchy and healthy snack. And you will understand that salting is drilled in a cold way - one of the best ways to stock them for the whole winter. In order to serve them on the table, including festive, rinse the mushrooms well with water, add vegetable oil, onion and enjoy. Bon Appetit!