Our people have always treated mushrooms with special respect. This appetizer is excellent, and the side dish is wonderful, and who dares to abandon the rich mushroom soup! Now enjoying your favorite dishes has become even easier and easier. After all, if earlier it was necessary to go to collect forest gifts away from the city, today mushrooms with a snow-white hat can be found in any supermarket or even grow champignons in your own area. And so, as soon as the mushroom harvest is on the way, many hostesses begin to wonder how to salt the mushrooms at home? How difficult it is and where to get the very successful, simple and proven recipe? If this question excites you no less, then you have come to the address! We will tell you how to salt champignons at home, consider some simple options for real mushroom gourmets!
Salting for future use and not only (preparation)
There are several cooking options for mushroom pickles. This method is perfect for winter harvesting. If you are preparing mushrooms for a dinner party, and time is running out, do not put them in a cold place, but just leave them to "reach" at room temperature - this will make the salting process much faster. You will need a suitable container - glass jars, a small plastic container or bucket. It should be remembered that salting of mushrooms differs from the usual pickling. Such mushrooms will need to be stored in a cool place: in the basement, on the balcony or at the bottom of the refrigerator. Before salt mushrooms champignons at home, make sure that they turn out to be obviously tasty and fragrant. In this case, dill umbrellas, horseradish leaves, currants, tarragon, garlic, bay leaf, cloves “stars” and allspice will come in handy. In general, any greens and spices that you like are suitable, and of course, you can not do without large table salt. Prepare the raw materials: thoroughly rinse the mushrooms from the ground, cut off all unnecessary, and cut large ones into several parts. Rinse the greens and peel the garlic, cut large cloves into plates. So, everything is ready. Now about how to salt champignons at home.
Getting to the pickling
Boil water in an enamel pan and boil the mushrooms lightly, 10-15 minutes are enough. After they take out and let the water drain. Place greens, a few peas of allspice and garlic on the bottom of the prepared container. Next, put the mushrooms, pouring them with salt. Salt should be taken at the rate of 40-50 grams per kilogram of mushrooms. After that, you need to install the press: a wide plate and a load placed on top (a can of water) will do. The mushrooms are cleaned in a cool place, in a week they will be ready. It is necessary to ensure that the brine that forms on top of the spill constantly covers the top layer of mushrooms.
Cold salting (preparation)
Another way to salt champignons. The recipe for salted champignons in a cold way is very simple, it is easily mastered by a person who has never encountered such an activity. You will need dill, a bay leaf (you can add a leaf of currant, oak, cherry), garlic cloves, onions, allspice peas and a little vegetable oil. If you like spicy, then you can add a pod of hot pepper. Salt should be taken large, sea, per kilogram of mushrooms - 3 tablespoons. And of course, we need mushrooms themselves and a suitable container with high sides. In this way, salted champignons are cooked very quickly . Instant recipes are good because such dishes can be served to the table in a day. After all, sometimes you really want to eat tasty right now, the temptation to enjoy yummy is a terrible thing!
Salt mushrooms
Mushrooms are washed from dirt and remove all unnecessary and unattractive. Large specimens are cut into two or four parts. Mushrooms, herbs and spices are laid in prepared containers in layers, do not forget about salt. Each layer needs to be pressed a little so that the mushrooms "sit" tightly to each other. When the last layer is laid, we cover it with a plate and set the load, but do not remove it in the cold, but leave it on the kitchen table at room temperature for a couple of hours.
After we remove the load and drain the resulting liquid. Now you need to add a couple of spoons of vegetable oil, shake vigorously and clean in a cool place. The next day, delicious and fragrant mushrooms are ready.
Here are some simple ways to salt champignons at home. As you can see, everything is extremely simple, but it turns out delicious at home. Now, salted champignons will always be the decoration of any holiday in your home.