Let's start with the mushrooms, on the nutritional value of which few people guess. For example, in Siberia, until recently, only these mushrooms were collected, not paying attention to other species. This delicious forest resident gained his popularity due to his characteristics and abundant fruiting.
Salting of mushrooms is the main purpose of this type, all existing recipes (for example, mushrooms with sour cream sauce) are prepared on the basis of salted analogues.
How to salt a breast
The proposed recipe is designed for a bucket of mushrooms, which is approximately five kilograms.
Directly salting the breasts is a fairly easy process, it is much more difficult to prepare them, especially to wash them. Mine in several steps. First, individually, each instance under running water, cutting out places that seem suspicious. We carefully consider the middle (funnel) and the handsome's leg, in which the main dirt is collected. Immediately ideal to clean the breasts does not work, you can repeat the next day.
We put the prepared mushrooms in bulk dishes (a bucket or basin is suitable) and pour water (cold). To prevent them from floating on the surface, place a small weight on top. For example, if you put them in a basin, then on top you can install a bucket of water as a load.
Soaking the future delicacy lasts five days, and the water must be updated every day. By the way, the volume of fungi during soaking will significantly decrease - by about a third. To check how our product is ready for salting, you need to cut in half and try it with the tongue. If no bitterness is felt, the breasts are ready for the salting process.
The salting of the breasts can be carried out in its entirety, but usually the mushrooms are cut into pieces (6-8) so that in each piece that will be chopped into the fork in the future, there is a fragment of a hat and legs.
Now is the time to lay them in a basin in layers, pouring each layer with salt. It is not recommended to salt the breasts with iodized salt, from this they acquire a dark (black) shade. A glass of salt is enough for the prepared amount of the product (without top, approximately 250 gr.).
On top of the mushrooms it is necessary to lay a full load (oppression) and leave them alone for three days. Every day, you need to look at the breasts and stir them, because during this time they secrete a lot of their own juice.
Now we put mushrooms tightly in prepared jars and close them with screw caps. After laying white paper in the refrigerator, we install jars of yummy. Paper is needed in case the brine leaks out and needs to be cast.
As you can see, salting of mushrooms is a simple process. From five kilograms of fresh mushrooms, approximately five jars (800 gr.) Are obtained.
Such mushroom "relatives" as honey mushrooms are loved by almost everyone. Let's try to salt them too.
Pickled mushrooms
If you have collected large specimens, then you can separate the legs from the hats, and finely chop the legs themselves. But it’s best to take small mushrooms.
We will need:
two kilograms of mushrooms (honey agarics, small)
garlic (head)
bulb
dill (two ligaments)
black pepper (peas, 20 pieces)
bay leaf (seven pieces)
various spices (to your taste).
Cooking:
We cook mushrooms washed under running water for an hour (after boiling, change the water, add salt).
Peel and cut the garlic in half, chop the onion. Add the garlic, onions, spices, salt to the cooked babies (three tablespoons of salt without a slide are enough for one and a half kilograms of mushrooms) and mix.
We spread honey mushrooms in jars and put it under load (oppression) for five days.
When the time is up, the salty product is ready to eat, but it is better to store it in the refrigerator.
In addition to cold salting methods, there is also hot salting. The method of hot salting is prepared by saffron mushrooms and porcini mushrooms, mushrooms, boletus and boletus.
Hot pickling mushrooms
After the mushrooms have been carefully processed, they are boiled in water to which they add: salt (two tablespoons per kilogram of product), two leaves of currant (black), a bay leaf, black pepper (peas, 3 pieces). cloves (3 things). Thirty minutes of cooking is enough.
Drain the broth, the mushrooms should be washed, and let them dry a little.
Now they can be salted with a cold method with the addition of various spices and covered with oppression.
The hot cooking method allows you to take a sample after a few days. It is better to store such a delicacy in a place cooled to six degrees.