In the season of mass harvesting, many mushroom pickers wonder how to harvest mushrooms for the winter. There are many cooking options for this product. Mushrooms can be fried, pickled, salted and boiled. But some types are only suitable for a particular procurement method. These may include traps. They contain milky juice, which gives them bitterness and, if not handled correctly, can cause poisoning. Therefore, we will talk about how to salt the traps.
Usually they are salted in a cold way or pickled. The cooking process takes a little longer than some other types of mushrooms. However, the result is worth the wait.
The flakes should be carefully sorted, removing old and damaged copies. Then they are washed using running water. After this, the mushrooms are soaked in slightly salted water. This process lasts about 3-5 days. To soak them, you need to take enameled dishes or a wooden tub. Mushrooms must be placed in a prepared container and put a load on top to prevent them from floating. During the soaking period, water should be changed at least twice a day. Keep the container with mushrooms in a cool place.
After soaking in the traps, bitterness disappears, and the hat becomes soft and not brittle. Therefore, this process must be carried out before salt waves.
The most optimal for the preparation of traps is salting in a cold way. Soaked mushrooms are laid out in a prepared container (except aluminum) with their heads down, forming layers. Every two layers should be sprinkled with salt and shifted with spices. They need to be prepared before salt waves. Usually they take black pepper, dill (goes well with mushrooms), bay leaves and leaves of some plants as desired (currants, cherries, etc.)
For one kilogram of mushrooms we take about 50 grams of salt.
When all the mushrooms are laid, they must be covered with clean gauze (in several layers) or a cloth. Then we lay a wooden circle, and put a small load on top. We leave the waves for a few days. Usually after 5-6 days, a brine appears. Mushrooms become dense. If this did not happen, then the mass of the load should be increased, and the container should be covered with a film. Mushrooms should stand in a cold place.
In the process of pickling, mold may form on top. In this case, thoroughly rinse the wooden circle and change the rag. You can remove the top layer of fungi on which mold has formed. As salting, the mushrooms will decrease in volume. You can report new layers, also sprinkling them with salt and shifting with spices.
After 1.5–2 months, you can already eat saltwater traps. Salting does not require much trouble.
You can also preserve salted mushrooms. To do this, take clean glass jars with a volume of 0.5 liter and put in each of them a few peas of pepper (allspice) and one bay leaf. Throw the mushrooms in a colander and rinse with boiled water. We lay them out in jars.
Next, you need a brine in which the trawls were salted, boil and strain. In jars of mushrooms, pour two tablespoons of vinegar (5%). Then add brine to them. If the brine is not enough, then replace it with freshly prepared. To do this, we dilute 20 grams of salt in hot boiled water (1 liter).
After that, cover the jars with metal lids (but do not roll them up!) And sterilize them for 40 minutes. Next, the lids are sealed tightly and the jars are left to cool completely. Here's how to salt the traps in a cold way and keep them for a long time.
Salted mushrooms can be served as a snack for any dishes and side dishes.
Knowing how to cook traps, you can save the entire harvest of mushrooms, so that then for a long time to enjoy the excellent qualities of dishes from them.