Mushrooms mushrooms got their name from the word "heavily" - for their meatiness and massiveness. They grow in coniferous forests and in their qualities are ideal for processing. In Russia, salty breasts have long been valued, with which even the fasting table became festive. Salted and pickled mushrooms are a great appetizer, tasty and mouth-watering.
Pick your recipe
How to properly prepare the mushrooms for pickling
Since this mushroom grows in damp places under a thick layer of needles, it must be processed before pickling. Put the mushrooms in a bowl or large bowl, fill with cold water and let stand for half an hour so that the dirt adhering to the hats softens a little.
Rinse each mushroom by cleaning the hat with a stiff dishwashing sponge or an old toothbrush. Cut off the legs, leaving only 1/3. Large hats cut into 2 parts. When washing, sort the mushrooms so that only young undeformed specimens, not worms and without rust spots, get into the marinade.
A characteristic feature of the breasts is the bitterness, in order to remove it, they must be soaked in salted and acidified water. 1 g of water requires 10 g of salt and 2 g of citric acid, water must be changed twice a day - in the morning and in the evening. Keep in mind that this stage is mandatory when pickling the mushrooms, while boiling even in several waters, the bitterness of the mushrooms will not completely disappear.
If the room where the breasts are standing is very warm, the soaking period can be reduced to one and a half days.
How to Pickle Mushrooms
The recipe for pickling the mushrooms, select according to your preference. In a traditional recipe for 1 kg of prepared for pickling breasts, you will need:
- 1.5 tbsp salt;
- 3 pieces of cloves;
- 1.5 glasses of water;
- 1 tbsp 9% vinegar;
- 3 peas of allspice;
- ½ tsp dill seeds;
- 2 cloves of garlic;
- 2 leaves of lavrushka.
Fold the soaked mushrooms in a pan, pour cold water and after boiling, cook over medium heat for 20-30 minutes, periodically removing the foam. Drain and lay mushrooms. Pour the marinade water into the pan, put salt and spices, except for garlic. When the marinade begins to boil, put the breasts in it and cook for another 15 minutes.
Using a slotted spoon, spread the breasts in sterilized glass jars, pouring them into chopped large garlic, pour hot marinade and roll up the jars. Turn them over and wait for them to cool. Then take it to a cool, dark place.
The cold method of salting mushrooms, traditionally used in Russia, allows you to maximally preserve all the useful substances that are contained in the mushrooms, including vitamins.
You can pickle the mushrooms the very next day, this is quite enough not to get poisoned. But it is not enough that the mushrooms are saturated with the aromas of marinade. Therefore, the classic term of their readiness is 30-40 days. Have to tolerate, but it's worth it.
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