The end of summer and the beginning of autumn is the season of “silent hunting”. Fans of mushrooms go to their camp. Many people know that the dishes from them are not only very tasty, but also healthy. They are rich not only in protein, but in fiber and vitamins. As soon as mushroom pickers and housewives do not harvest them for the winter. Salted mushrooms are especially good, namely whites. Interested in how to salt the whites? Easy, there are several ways. This is not only a familiar cold method, but also hot and dry.
Cold salting of whites
People call white mushrooms soaked. This is because they have a bitter taste. In appearance, the mushroom is a white mushroom . Description can be found in any encyclopedia. To taste, the whites are more tender. For salting, they must first be thoroughly cleaned of debris and washed. Then they are soaked in running cold water under a light load, otherwise they will float, and bitterness will remain. After three days, drain the water, throw the mushrooms in a colander. How to salt the whites further? Very simple. It will take half a pack of salt per 2 kilograms of mushrooms, garlic cloves, dill seeds, parsley, peppercorns. Sprinkle each fungus with salt on both sides and place in a pan or barrel. Press down tightly with a load. Cold salting of whites comes to an end. After three days, we all overturn again into a colander and rinse a little with boiled water. Next, in a sterile jar, the whites are stacked in layers. Between each layer add cloves of garlic, peppercorns, bay leaf and some dill seeds. Top up with boiling vegetable oil.
Hot salting
Cold mushrooms can be salted if there are conditions for soaking and time. But if this is not, then it is good to use the hot method. How to salt the whites hot? It’s also easy. It is faster. First, thoroughly clean them and rinse a little. Then we lower it in boiling salt water, this is necessary in order to get rid of bitterness. If there are a lot of mushrooms, and you need to boil in several stages, then you need to do this in clean water. The old broth cannot be used, otherwise bitterness will not work. After boiling, we discard everything in a colander. When the water drains, each whitewash is slightly salted and placed in a pan, preferably enameled. Add horseradish and currant leaves. We lay the load on top. It is important to remember that this method is not suitable for all mushrooms, but only for whites. After 6-8 days they are ready. For the winter, you can put it in cans and fill it with warmed oil.
Dry salting method
How to salt the whites cold and hot, many know, but dry - no. Thoroughly clean the mushrooms from debris and, if possible, it is better not to wet them. The dirtiest can be cleaned with a damp cloth. Then sprinkle each mushroom with salt and place in a container. Put the load on top and leave for a few days. After cooking, transfer the whites to clean jars and add spices and spices to taste. Hot oil will not only improve the taste of mushrooms, but also help to preserve them. Store salted whites in a cool place.