Salting white mushrooms - it's easy

At the height of the mushroom season, the issue of processing and harvesting various kinds of mushrooms for the winter is especially acute . They can be marinated - this is one of the most common ways. They are also dried to be used for cooking. One option is salting. What can be more delicious than these mushrooms as a snack. Let's talk about what is the pickling of white mushrooms. They are very suitable for this process.

Universal way

As is known, there are two ways of pickling: hot and cold. Each of them has advantages and disadvantages. But this recipe is universal or somewhat average. We start pickling white mushrooms from their soaking. Of course, before that they must be washed and cleaned. So, we spread the mushrooms in the dishes, preferably with the plates down. Now fill them with cold water and leave the day for three. Every day, we must change the water so that they do not get sour. This simple process will remove unnecessary bitterness, which is present in some species of mushrooms, including white mushrooms. After that, we fill the mushrooms with water and put it on the fire. When the liquid boils, you need to remove the foam and drain the resulting broth. Next, we need 45 grams of salt per kilogram of mushrooms. We take a container for salting (except aluminum) and spread the bottom with horseradish, currant and umbrella dill. Then put a layer of mushrooms with the caps down. Sprinkle the mushrooms with salt. Next, you need to repeat the layer after layer: leaves, mushrooms, salt. The last layer should consist of spices. After that, fill everything with a mushroom broth left over from cooking. We put the press on top. Salting of white mushrooms begins. Approximately 5 days will begin fermentation. The foam that appears should be removed and the mushrooms removed to a cold place. The mold that appears on top is easily removed. If the top leaves began to rot in the water, then they must be removed and put new ones. After 45 days, the pickling of the white mushrooms will be finished, and they can be eaten.

Solim in the banks

If the number of mushrooms is large, then they are salted in large containers. For small quantities, banks can be used. To do this, you need a kilogram of white mushrooms, a few cloves of garlic (5-6 pieces), three large spoons of salt, green dill with umbrellas, several oak leaves, cherries, horseradish and a few peppercorns. We start pickling white mushrooms from their processing. We wash, cut off the legs and select only good specimens. Now put the mushrooms in enameled dishes, sprinkle a little salt (a handful) and pour water. We soak them in the same way as in the previous recipe. After that, we clean the garlic and wash the leaves for pickling. We put the mushrooms in the dishes with the hats down, pour the salt and shift the spices and herbs. From above put a wooden circle and oppression. It should be ensured that the brine completely covers the mushrooms. If this did not happen, then we intensify oppression. After 30 days, we spread the mushrooms into prepared cans and place them in a cold place. This is how the pickles are salted in cans. We consume in food after 10 days.