The hot method of salting the mushrooms makes it possible to cook an amazing snack for the winter. Let's look at the recipe in detail.
Hot salting . Add spices
You will need a lot of water, two tablespoons of coarse salt per liter for brine and the same amount to boil the mushrooms. A hot way of salting the mushrooms involves the use of spices: ten peas of allspice per liter, the same amount of black, a few grains of cloves, cherry leaves, laurel and currants to taste. You can also add roots - parsley and horseradish. Garlic will not hurt.
A hot way to salt pickles. Mushroom preparation
Mushrooms must be washed and peeled very well. Sponge and brush will help you with this. Try not to damage the pulp of the mushrooms, while at the same time thoroughly clean them from debris. Salting the milk is better in enameled or stainless (made from stainless steel) dishes. Make sure that there are no chips or scratches on it. First boil the required amount of water by adding salt. Dip spices and mushrooms in boiling water. Now they should cook for a third of an hour, and in the meantime you will take up the brine.
A hot way of salting the mushrooms implies that the brine is prepared directly in the pan in which you will salt the mushrooms. Dissolve the salt in water, boil, add spices (except horseradish and garlic). Discard the boiled mushrooms in a colander, and then lower them into the brine when excess water drains. In it, they again need to be boiled for about a quarter of an hour. After removing the broth with mushrooms from the fire, put garlic and horseradish in it. Stir to distribute the spices throughout the brine. Set on top of moderate oppression. It should not flatten the breasts - they should simply be crushed to prevent contact with oxygen. Hot salting of breasts implies that in this position, mushrooms with brine should stand in a cool place for up to six days. Then they should be poured along with the liquid into sterilized jars, pour a thin layer of olive or vegetable refined oil on top (this is done to prevent the ingress of oxygen). Now the cans should be placed in the refrigerator or cellar. But the mushrooms are not yet ready - the last phase of the ambassador lasts about a month. Ready mushrooms can be served seasoned with vegetable oil and onions. They are cut or eaten whole.
For the cold method, you need to calculate the salt with maximum accuracy. Its weight should be four percent of the total weight of the breasts. Also, for several days, these mushrooms need to be soaked, draining the water every day and adding new mushrooms. Lay a layer of salt on the bottom of the jar, top it with leaves of horseradish, cherry and currant, cloves of garlic and dill stalks. Place the mushrooms with the hat down, then add salt and spices again, and so on to the top of the jar. Mushrooms start up juice. After this happens, they are placed in a cool place for four months. These loaves make a wonderful filling for pies, they are also used as side dishes and as part of snacks.