Salting white mushrooms - it's easy
At the height of the mushroom season,The issue of processing and harvesting for the winter of various types of mushrooms. They can be marinated - this is one of the most common ways. They are also dried to be used for cooking. One option is salting. What can be more delicious than these mushrooms as a snack. Let's talk about what is the pickling of white mushrooms. They are very suitable for this process.
Universal way
As you know, there are two ways of pickling: hot and cold. Each of them has advantages and disadvantages. But this recipe is universal or somewhat average. We start pickling white mushrooms from their soaking. Of course, before that they must be washed and cleaned. So, put the mushrooms in the dishes, preferably with the plates down. Now fill them with cold water and leave the day for three. Every day, we must change the water so that they do not get sour. This simple process will remove unnecessary bitterness, which is present in some species of fungi, including white mushrooms. After that, we fill the mushrooms with water and put it on the fire. When the liquid boils, you need to remove the foam and drain the resulting broth. Next, we need 45 grams of salt per kilogram of mushrooms. Take a container for pickling (except aluminum) and lay the bottom of the leaves with horseradish, currants and dill umbrellas. Then put a layer of mushrooms with the caps down.
Solim in the banks
If the number of mushrooms is large, then they are saltedin large containers. For small quantities, banks can be used. To do this, you need a kilogram of white mushrooms, a few cloves of garlic (5-6 pieces), three large spoons of salt, green dill with umbrellas, a few leaves of oak, cherry, horseradish and a few peppercorns. We start pickling white mushrooms from their processing. We wash, cut off the legs and select only good specimens. Now spread the mushrooms in enameled dishes, sprinkle a little salt (a handful) and pour water. We soak them in the same way as in the previous recipe. After that, we clean the garlic and wash the leaves for pickling. We put the mushrooms in the dishes with the hats down, pour the salt and shift the spices and herbs. From above put a wooden circle and oppression. It must be ensured that the brine completely covers the mushrooms. If this did not happen, then strengthen oppression. After 30 days we spread the mushrooms into prepared cans and place them in a cold place. This is how the pickles are salted in cans. We consume in food after 10 days.
