Mushroom pickling, being the Russian method of canning, is not widespread abroad, since it is believed there that the breast, threshing and podgruzki are poisonous. Indeed, if they are cooked, they often cause poisoning, but these salted mushrooms are very tasty and quite edible.
Usually salted with saffron mushrooms, traps, mushrooms, champignons, boletus, porcini mushrooms and boletus. First, they are sorted and cleaned, removing the legs, and then washed well in cold water. At the same time, some mushrooms are salted right away, and others after soaking in salted water for a long time: mushrooms - five days, traps - three days, mushrooms are poured for three hours. Water needs to be changed three times a day. Mushrooms for salting are mixed with various spices and roots, placed in a container and kept at a temperature of twenty degrees until a sour taste and a specific aroma appear. After that, they are washed and stored in a cool place.
There are three ways to pickle mushrooms: cold, hot and dry. We consider each of them in more detail.
1. The cold method of salting. Bay leaves, currants, dill, horseradish, cloves, garlic and allspice are laid at the bottom of the container. Mushrooms are laid on top of eight centimeters, each of which is sprinkled with salt (one kilogram of mushrooms - fifty grams of salt). Mushrooms are covered with a cloth and a lid, on top of which they put oppression.
After a few days, the excess brine is drained and a new portion of mushrooms is added, and continue to do so until the container is full. Salted mushrooms are stored in a cold place.
Cold salting lasts up to two months, the mushrooms are hard and crunch when chewed.
2. A hot way of salting. Mushrooms are cleaned by removing the legs (they are salted separately). Pour water at the rate of half a glass per kilogram of mushrooms into the container, add salt and boil. Mushrooms are put in boiling water and boiled, periodically removing the foam, and then spices are added.
So, for one kilogram of mushrooms they take: two tablespoons of salt, three bay leaves and currant leaves, five cherry leaves, three peas of pepper and clove flower, five grams of dill.
The readiness of mushrooms is determined by their subsidence on the bottom of the dishes and the transparency of the brine.
The salted mushrooms are removed, cooled and, together with the brine, placed in jars and covered. It will be possible to use them in a few days, they become soft, but they are slightly worse stored.
3. Dry salting method. In this way, salmon, mainly salted. They are cleaned, wiped with a cloth, put in a barrel and covered with salt. They use mushrooms only after a month.
It should be noted that salted mushrooms can be eaten as an appetizer, and be part of various fillings or salads. Before using them, they are washed or soaked. Soaked mushrooms can be fried.
It must be remembered that salt must be salted in wooden barrels or in glass or enameled dishes. At the same time, the container must be clean and free from odors. Do not use clay dishes for salting, since it will be unsuitable for further use, and tin dishes.
The mushrooms and dishes that they include are salted by the methods discussed above are very tasty and nutritious. Interestingly, if you rinse them and boil them in milk so that the salty taste disappears, they will become like fresh mushrooms. After that, they can be fried, and also used to make soups or hodgepodge.
Salted mushrooms are stored in a cool place in brine, while they should not float. If there is not enough brine (it can evaporate), then boiled cooled water is added to the container. If mold forms on the walls of the dishes, they should be removed with a cloth moistened with hot water.