Forest mushrooms are especially tasty. They can be salted in various ways. In this article you will find some tips on how to salt mushrooms.
Recipe for Pickled Whites
Salt can be whitened, having available the following products (indicated for 5 kg of mushrooms):
- coarse non-iodized salt weighing 200 g;
- dill stalks - a few pieces;
- horseradish root - 1 pc. (approximately 20 g);
- a couple of heads of garlic;
- allspice, bay leaf;
- whites (mushrooms).
How to salt: step by step instructions
1st step
Take the whites, wash and clean them of needles, dirt and leaves. Then place in cold water and soak for several days. In this case, water should be changed every 12 hours.
2nd step
While the mushrooms are soaking, prepare a container in which you will grease them. As for pickling other products (for example, cucumbers), you can use a glass, enameled, wooden container, which is designed for food. Any containers of your choice should be washed and, if possible, held above the steam for sterilization.
3rd step
Time is up - wet the whites (mushrooms). How to salt a product? First you need to drain the water, then put the dill stems, lavrushka, allspice, garlic in a container. Place a layer of mushrooms with the caps inside.
4th step
Add plenty of salt to the mushrooms, lay the seasoning layer on top again. Repeat this procedure until the whites (mushrooms) are over. How to salt a product, you now know. Prepared containers should be covered with dry gauze on top and placed oppression on it.
5th step
Put the container with the mushrooms in a cold place. In a few days they will settle, and it will be possible to add a new batch to them. If after some time you notice that there is not enough brine left in the containers, then increase the weight of the yoke. You can eat whites in 40-60 days. Enjoy your meal!
Belyanki (mushrooms): how to salt hot method
Salting the whites hot way - the task is more difficult. The finished product is strong, tasty. It is stored longer, and it can be eaten safely.
Belyanki: recipe and cooking technology
Thoroughly clean the mushrooms from needles, dirt and leaves. Rinse thoroughly. Boil in boiling salt water. Put salt at the rate of 55 grams per liter of drinking water. When boiling the product periodically stir with a spoon. Do not forget to remove the foam. It’s enough to cook the whites for 10 minutes. Then the water needs to be drained, and the mushrooms washed and dried a little. To do this, you can use a sieve or a bag of fabric, in which the whites are laid out and suspended so that all the liquid is glass. After this, the mushrooms are salted in the same way as in the first recipe, using various spices and spices. You can do otherwise and put the whites in a bowl with a salt solution (approximate calculation: a liter of water and 200 g of salt), cover the container with a clean cloth and set oppression. The approximate ratio of mushrooms and liquid should be 5: 1. Mushrooms, salted hot way, you can eat after 3-4 weeks. Serve the whites with boiled potatoes. You can season the mushrooms with sunflower oil, garlic and herbs. Enjoy your meal!