Mushroom pickling is a very popular way of canning. This method usually harvests 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 time-consuming, the breasts after it are a feast for the eyes - white, strong, fragrant.
Pick your recipe
You will need
- - 5 kg of mushrooms;
- - 2 cups coarse salt;
- - tubes of dill (without umbrellas);
- - garlic;
- - leaves and horseradish root;
- - leaves of currant and cherry;
- - black pepper peas;
- - lemon acid.
Instruction manual
1
Go through the collected mushrooms. Remove damaged and worms, and clean strong dry mushrooms from the ground and leaves, then wash thoroughly in cold running water. Trim the legs (salt is not recommended for breasts).
2
To remove bitterness from the breasts, soak the mushrooms prepared in this way in acidified and salted water. To do this, put the breasts with the top of the caps down in a wide bowl (a large plastic basin is suitable) and fill with salted and acidified water: 10 grams of salt and 2 grams of citric acid are taken per liter of water. Put a small load on top and put the dishes with mushrooms in a cool place. Soak the mushrooms for 2-3 days, not forgetting to change the water 2 times a day for fresh.
3
Thoroughly wash the dishes prepared for salting or pour them over with boiling water, and sort the soaked mushrooms: put off small breasts, and cut large ones into quarters or halves.
4
Add salt to the bottom of the barrel or jar in which the mushrooms will be salted. Top with currant and cherry leaves, peeled cloves of garlic, horseradish leaves and dill stalks.
5
Then lay the hats down with their hats down. Sprinkle the mushrooms with salt, put the horseradish roots and black peas. Repeat the layers in the same order: mushrooms, salt, seasonings and spices.
6
Cover the topmost layer of mushrooms with a leaf of horseradish and a clean cotton cloth (you can use gauze folded in 3-4 layers). Put a free-flowing circle on it. If the mushrooms are salted in the jar, then the circle can be replaced with a plastic-cut plastic lid. Put light oppression on the circle and put the dishes with mushrooms in a cool place.
7
After a few days, when the breasts settle and juice, add fresh mushrooms, sprinkle them with salt and put oppression again.
8
In 30–40 days, the muffins will be ready for use. Take out the cloth and cargo with a circle 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 mushrooms in the brine, otherwise the lumps may become moldy. If this happens, wash the moldy mushrooms thoroughly in cold water or remove.
note
For the cold method of salting, traps and mushrooms are also suitable. They can be combined with the breasts and salted together. It will turn out mushroom assortment.
Useful advice
You can make mushroom caviar, salads, and low-calorie cutlets from salted breasts; they are also used as a filling for pies and pies.