Mushrooms are those mushrooms that are great for salting. Cooked in this way, they become very fragrant, tasty and crunchy.
If you could pick up a basket of mushrooms, then be sure to pickle them. This is usually done either hot or cold. The latter suggests a longer salting of the mushrooms, but they acquire a simply amazing taste. Cold salting of mushrooms allows you to get a real delicacy to the winter table. Such meaty and at the same time crispy mushrooms you will surely like.
Raw breast: cold pickling
So, you managed to collect a large basket of magnificent mushrooms, and you brought it home. Now the main thing is to process the entire batch of mushrooms as quickly as possible. Go through the mushrooms - for salting you will fit young specimens, strong and healthy. Do not use mushrooms with wormholes and insects for winter harvesting. Otherwise, you risk spoiling the entire ambassador. After selecting good mushrooms, proceed to clean them. Sand and dirt are heavily eaten into the breast, so cleaning must be approached with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrape each mushroom thoroughly from the outside and inside, remove all dirt, sand, sticky leaves and blades of grass. Cut the bad spots with a knife. Wash the mushrooms with cool water. Now you can start soaking. Mushrooms must be kept in the water for at least a day in order to get rid of their characteristic bitterness. Water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how a wet breast is soaked. Cold salting will be successful only after removing all the bitterness from the mushrooms. Important: if you don’t soak the mushrooms properly, you won’t be able to get rid of bitterness even with subsequent repeated boiling!
Raw breast: classic pickling
In order to prepare salted crispy mushrooms, you will need the following ingredients:
- Gruzdy - 5 kg;
- salt - 150 g;
- currant and cherry leaves - 10 pcs.;
- dry dill - 3 umbrellas;
- horseradish leaves - 2 pcs.
So, consider the cold method of salting mushrooms. First, clean it well, rinse and soak the mushrooms for three days. All bitterness will come out during this time. After these preliminary operations, you can proceed to the direct preparation of mushrooms. We will prepare enameled dishes without chips, rust, cracks. Put the leaves of cherry and currant on its bottom, add dill to them. On top of them we place the mushrooms with their caps down. Salt. Again, repeat the layer of mushrooms, adding dill and salt. Thus, we will lay out all the mushrooms, not forgetting to add salt to them. When the pan is full, put the horseradish leaves on top. We cover the container with a clean towel (you can even boil it), put a dish on top and put oppression on it. All - you can clean the workpiece in the refrigerator. And so the raw breast is prepared. Salting in the traditional way will allow you to get an excellent snack to the festive table. After 40 days, the mushrooms will be completely ready. You can serve them, seasoning with vegetable oil and decorating with onions. You need to store this original Russian snack in the refrigerator, transferring the mushrooms to sterilized glass jars. It is necessary to eat salted breasts within six months. Good appetite!