In the West, many types of mushrooms are considered inedible or even poisonous. In Russian cuisine, they are classified as valuable products and harvested for the winter in a salty form. Many varieties of these fungi are known, they belong to the genus lactiformes, the russula family. The most delicious of them is real, or raw breast. According to its nutritional value, it, like the cep, is equivalent to the first category. Aspen breasts - to the second, and black breasts - to the third.
Salting, as you know, is an old and proven way of preserving many products. It applies to mushrooms. This article provides recipes from which you can learn how to salt the mushrooms. They will help young and inexperienced housewives, but will also be useful to those who have their own secrets and a wide experience of such preparations for the winter.
Salting the breasts in the cold way or hot way differs in the preparatory stage. In the first case, the bitterness is removed from the bunches by prolonged soaking (two to three days). In the second case - by boiling. When soaking, it is necessary to fulfill the following conditions: use cold, slightly salted water, change it twice a day, keep the bowl of mushrooms in a cool place, otherwise they may become acidic.
Black, dry, raw or any other milk can be salted in barrels. The dried up soaked soaking, filling them with clean straw, which is pressed with a heavy stone and poured with water. After swelling, scald with hot water and wash with a washcloth. It is recommended to steam the birch broom in prepared barrels. Glass jars are washed and sterilized. Clean enameled dishes scalded with boiling water.
Recipe 1
In the cold way, how to salt the mushrooms? This is a traditional recipe for Russian cuisine. Products required:
- 10 kg of freshly picked breasts, they are cleaned and soaked in cold water (the weight is determined after cleaning, but before soaking);
- 300 g of salt (or 3% of the weight of the breasts);
- 5 stalks of dill with umbrellas;
- 20 g of horseradish, wash the root, clean, finely chopped;
- 2 heads of garlic are peeled, each clove is cut across, 2 mm thick plates;
- 10 leaves of laurel;
- 10 peas of allspice.
After soaking the mushrooms, the water is completely drained. In what dishes and how to salt the mushrooms? Use wooden barrels or enameled dishes. Sprinkle the bottom with salt and spices. Mushrooms are laid out in rows (about 8 cm thick), sprinkled with salt and spices. A wooden circle scalded with boiling water and a stone or porcelain plate with a glass jar filled with cold water are taken as cargo. The top layer of mushrooms is covered with a boiled cloth, then the load is placed on it. Put in a cool place. Make sure that the mushrooms are completely immersed in the resulting brine (if necessary, increase the load). When mold appears on napkins, it and the load are washed. After 30-45 days, salty breasts are eaten.
Recipe 2
How to pickle real, yellow or white hot pickles? First, all mushrooms must be sorted and sorted, damaged ones are removed. Since they are very fragile, they do this very carefully. The legs are cut at a distance of about 3 cm from the cap. The above method is very convenient, as it is less troublesome and does not take much time. Products required:
- 1 kg of breasts, cleaned, washed (no need to soak);
- 2 leaves of laurel;
- 15 g chopped garlic;
- 30 g of dill;
- 10 leaves of black currant;
- 1 ½ tablespoons of salt.
The mushrooms are boiled for 10 minutes in salted water, they are thrown into a colander and washed with running water. Transfer to a thick stainless steel pan. The mushrooms are poured with cold water so that it covers the breasts and is 2 cm higher than their level. Spices are added to the pan and boiled for 30 minutes in brine. Shifted into cans and covered with polyethylene lids. Hot salting of black breasts can be done according to this recipe, only the cooking time in brine is reduced to 15 minutes.