At the height of the mushroom picking period, the question always arises of their further processing. I would like to turn these gifts of forests and fields into a real culinary delicacy, a wonderful snack and decoration of any table. Here are some options for how to prepare white mushrooms for the winter. Salting is the best option for this type of mushroom.
Hot way
This is one of the fastest ways. Here's how to pickle a white lump . Hot salting is not difficult. Begin by carefully processing the mushrooms. Since they are usually collected in the forest, a lot of garbage comes across: twigs, leaves and earth. All this must be removed and rinsed with water. Next, remove a thin layer of skin from the hats. After that, you need to soak the mushrooms in water for about 4 hours. During this time, it is necessary to change the water several times.
These mushrooms have some bitterness, and it must go away.
Next, boil the mushrooms for 20 minutes, adding salt to the water. Then we drain the broth and fill in a new portion of warm water. Boil for about 10 minutes. The process of boiling before salt white mushrooms, allows you to speed up salting. Ready mushrooms should settle to the bottom of the pan. Now we give them a little cool, and at this time we prepare the jars. Next, put the mushrooms in jars, pouring them with salt. We also use chopped garlic, bay leaf, dill, peppercorns and other spices. You can also cook white mushrooms in a pan . Salting in this case has the same formulation. Only the top must put oppression. After a day, having kept the mushrooms at room temperature, we send them to a cooler place. After another day they can be eaten.
Cold way
This is a longer cooking option, but no less productive, because very tasty white breasts are obtained. Salting is carried out using the following products: one kilogram of mushrooms, three large tablespoons of salt (iodized), several cloves of garlic, oak leaves, dill umbrellas, a few leaves of cherry and peppercorns. We start with the preparation of bruises. We sort them out, removing damaged, worms and old ones. We remove garbage and rinse them with water. It is better if all the mushrooms are about the same size, then they will be salted evenly. Therefore, large specimens are cut into pieces. We take suitable dishes (enameled). Size depends on the amount of mushrooms and other ingredients. We spread the mushrooms in the container and fill them with one handful of coarse salt. Then pour cold water and soak the mushrooms for about two days. Three times a day you need to change the water, but do not add salt. In this way we remove bitterness. When the process of soaking ends, you need to take the dishes for salting and lay out the bottom with horseradish leaves. Next, put the mushrooms down with their hats with a thick layer. Put all the spicy leaves, garlic and pepper on top. So we continue layer by layer. We cover with clean gauze on top, put wooden oppression and cargo. In this dish you can add more white mushrooms. Salting lasts 20-30 days. Then the mushrooms can be decomposed into clean jars and covered. If during the salting process there is not enough brine, then a heavier load should be put. Excess brine is drained. If the mushrooms are very salty, then they are soaked before use.