As a rule, for winter harvesting, it is advised to take tubular mushrooms, which, when pickled or salted, are the most delicious. But with proper preparation, the plate-like ones turn out no worse. For example, very, very tasty
may be mushrooms or mushrooms. How to salt such mushrooms? The recipes are quite simple.
How to salt mushrooms? Pick mushrooms
It should distinguish between pine and spruce mushrooms. Small and dense mushrooms are always tastier than large ones. In camelina, spruce varieties are smaller in size. They differ from other mushrooms in a round hat with bent down edges, bright orange flesh and a short hollow leg. Boron, as a rule, is a lighter shade. At the break in camelina, sweetish juice stands out. You can collect these mushrooms for winter harvesting from the beginning of July to the end of September. They grow in groups, so if you are lucky to find the right place, the supply of mushrooms will certainly be impressive.
How to salt mushrooms in a cold way?
If you plan to keep the workpiece in the refrigerator, take fifty grams of salt per kilogram of mushrooms. For storage indoors, one hundred grams of salt will be required. Spices can be any, for example, pepper,
but some just like mushrooms. How to salt them without marinade? Just sort and peel the mushrooms, cut the legs and put them in the bowl with the hats up. Sprinkle with salt, cover with a napkin and put on top of the oppression. Leave for a while. Redheads must condense and settle. Add some more mushrooms and sprinkle them with salt. Repeat the procedure until the whole bowl is filled with salted mushrooms.
How to salt mushrooms with bay leaf?
Try using this method of preparing mushroom preparations for the winter. Sort and rinse the mushrooms. Blanch them in boiling water for a couple of minutes, drop them in a colander and put them in a bowl with their hats up. Pour salt with bay leaf and spices, cover with a napkin, wooden board or circle and lay on top of oppression. After a couple of days, the workpiece is ready for serving. It is especially tasty to eat such an appetizer with potato or meat
dishes. In this combination, you will never regret that the mushrooms are cooked.
How to salt mushrooms with spices?
This method will require more effort, but the result is simply royal. Mushrooms will be very tasty and fragrant. For five kilograms of mushrooms, take one hundred grams of currant leaf, ten grams of laurel, allspice, peas, ground pepper, two hundred and fifty grams of salt. Put the peeled mushrooms on a wire rack and scald them with boiling water, then cool with water. Let dry and transfer to a salting dish, on the bottom of which a part of currant leaves, peas of pepper and lavrushka are already laid. Mushrooms should be placed with their heads up. Salt and pepper, cover with the remaining leaves of black currant. Put a napkin on top and bend on a wooden circle. Wait a moment, and then enjoy a great snack on any dish. For the winter, such a blank is simply irreplaceable.