Harvesting vegetables and fruits for the winter is a usual thing for us. Mistresses patiently bustle in the kitchen in order to please their relatives with homemade pickles, jams and so on in the winter.
Is it difficult to salt mushrooms
One of the most difficult and responsible tasks that are performed at home is salting mushrooms. However, salty crispy mushrooms, and even made with their own hands, are certainly one of the main decorations of the festive table in Russia.
Not every woman knows how to cook salted mushrooms correctly. Each type of mushroom is prepared according to its technology. Below are the recipes, following which you can pickle the clerks for the winter. Mushrooms are a product that cannot be neglected. Before embarking on this difficult matter, you need to carefully read the rules that must be followed.
What does a Siberian guest look like
Underground inhabitants - mushrooms are quite common in Siberia. They are also called poplar row, and they are popularly known as freezers. These mushrooms belong to the redovkov family and are considered conditionally edible.
The row of poplars has a hemispherical convex and very fleshy hat, the diameter of which varies from six to twelve centimeters. If you meet a representative whose hat has thin cracked and wrapped edges or is wavy and flat, then you will see fresh mushrooms of the clerk (photo above). Its flesh has a soft, slightly reddish color.
The plates located on his hat are fused with a leg. It is easy to recognize an adult mushroom - it has brown-red plates, while the young ones are completely white.
The legs of fledgling flesh. Their length ranges from three to eight centimeters, and the width can reach four centimeters. Young and adult mushrooms have a stalk of the same color as the plates. When you click on it, a small dark spot may appear.
From August to October, Siberians collect the clerks. Mushrooms grow under large poplars in large groups and are sometimes found in parks and on roadsides. Local people often procure them for the winter.
Recipe number 1 - pickled clerks
Here is one way to cook the mushrooms of the clerk. Each family has its own recipes, but this one is one of the most time consuming.
To prepare one liter of marinade you will need:
- 6 cloves and as many dill umbrellas.
- Allspice or black pepper (you can use both), peas and bay leaf - 10 pieces each.
- 3 teaspoons of vinegar essence.
- Sugar and Salt (iodized is better not to use) - 2 tablespoons.
Frosts need to be soaked for two days in cold water. Twice a day, it must be changed. This procedure will allow you to get rid of the natural bitter taste, which is possessed by the clerk. The mushrooms are then thoroughly washed using a brush to clean the surface of dirt and boiled in salted water for fifteen minutes.
The water in which our mushrooms were boiled, must be drained and pour a fresh portion into the pan. After this, the clerks cook another 45 minutes and lay them in a colander.
In order to pickle a ten-liter bucket of product, it is necessary to prepare one and a half liters of marinade.
We boil all the water, after which we add bay leaf and dill to it. Gently sprinkle with spices, sugar and salt. The mixture should boil for another 15 minutes. Only then can vinegar essence be added to it. After another five minutes, turn off the finished marinade.
Mushrooms are placed in sterilized jars with their heads down. You need to fill the dishes to the shoulders. Pour the marinade into the cans to the brim and immediately seal them with sterilized nylon caps. After our cans have cooled, they must be placed in a cool place (the refrigerator is also suitable). After 30 days, mushrooms can be eaten.
Recipe number 2 - salt the clerks in the hot way
Here is another good way to harvest mushrooms for the winter. The subfloors must be thoroughly cleaned and washed under the tap. After that, they are placed in a pan and boiled in salted water for about half an hour. Then the poplar rowing is washed again and leans back into a colander.
Boiled mushrooms must be salted (50-60 grams of salt per 1 kilogram of product) and add spices to taste. You can use dill, horseradish, onion, garlic, etc. The finished product is placed under pressure in a suitable sized dish.
Eat them will be possible in 7-8 days.
Recipe number 3 - a cold method of salting
Here is another way how to pickle the mushrooms of the clerk. As in the first case, all mushrooms are thoroughly cleaned and washed. After that, they are laid out with their hats down in the prepared dishes, sprinkling each new layer with spices and salt.
For 1 kilogram of product you will need 50-60 grams of salt.
The dishes are covered with a lid and crushed with oppression.
Recipe number 4 - pickle mushrooms with slices
For this recipe you will need (per 1 kilogram of product):
- Blackcurrant leaf - 2 pieces.
- Dill - 5 grams.
- Three pieces of cloves and peppercorns.
- Bay leaf - 1 piece.
By the way, this recipe is also suitable for salting other types of mushrooms.
Cut the peeled rows (it should turn out several large parts) and rinse thoroughly.
Pour 100-150 ml of water (about half a glass) into the pan, mix with two tablespoons of salt and put on fire.
We put mushrooms in boiling water and cook, stirring constantly. As soon as the water in the pan boils again, add all the spices to the pan and cook for another 20 minutes. Mushrooms are ready when it sinks to the bottom, and the brine becomes transparent.
Allow the mixture to cool and spread over the banks, pouring with brine. You can eat food after 50 days.
Recipe number 5 - another way to pickle mushrooms
In order to prepare the marinade, for 1 kilogram of freezers you need:
- Cloves, cinnamon and pepper - add to taste.
- Ukrov and citric acid - 2 rm each.
- Sugar - 10 grams.
- Salt - 15 grams.
- Water and vinegar - 125 milliliters each.
Pedestals to clean and rinse, the largest cut into several parts. Boil in water, in which salt and vinegar must be added in advance. After the marinade boils, remove the foam from it and boil the mushrooms for another 25 minutes, gently stirring. After the mushrooms are cooked (recall - the brine should become transparent, and the clerks go down to the bottom of the dishes), the remaining spices are added.
The finished product is laid out in jars and poured with marinade. After that, they are covered with lids and sterilized at a low boil for half an hour.
It remains to roll up our banks. So our pickled mushrooms of the clerk are ready. Photos of their blanks can even be sent to friends. Perhaps they decide to run to visit you to taste delicious mushrooms and find out from you the secret of their preparation.