The gills are black. Salting cold and hot

September is the time for picking mushrooms. And all lovers of this wonderful product with great pleasure go to the forest behind it, so that later they can also make supplies for the winter. One of the most favorite ways of harvesting is pickling. Almost all the mushrooms can be salted. Today we will talk about such mushrooms as black mackerel, pickling of which is not very difficult either for seasoned culinary experts or for amateurs. What is good about this method? Thus harvested mushrooms can then be stewed, fried, cook soups from them. And for this purpose black piles are good enough, salting of which is one of the best ways to preserve all the useful qualities of this delicious product. But it is necessary to observe all safety rules, because no matter how good the mushroom is, jokes with him are bad.

Picking black mushrooms in a cold way

Mushrooms can be salted in two ways: cold and hot. Consider the first option. Mushrooms must be prepared: rinse thoroughly with cool, flowing water, remove any spoiled parts from the dirt thoroughly. Then they need to be soaked to get rid of toxins and unpleasant bitterness. To do this, mushrooms are spread in large dishes down with caps and poured cold water. In this state, they are about 3 days, while the water should be changed frequently.

As a rule, barrels are used for picklingwooden, but they are not available to all. Therefore, you can use ordinary banks. It is important to be able to properly lay and prepare the mackerel black, the salting of mushrooms comes from this calculation: 40 grams of salt is taken per kilogram of mushrooms. A layer of salt is poured onto the bottom of the prepared container, several leaves of currant, horseradish, cherries, several cloves of garlic and whole dill stems. Over the green, the mushrooms are laid out, always with their hats down. After the first layer is laid, sprinkle it with several peas of black pepper, lay the laurel leaf and sprinkle with a pinch of salt. Next, proceed to laying out the second layer of mushrooms. Having finished all the layers, we cover all the leaves with cherries and currants.

Now all the contents must be covered with a lid or a plate and pressed with a load. Send the mushrooms to the cellar for salting. The product is ready in a month.

Salted black mushrooms, recipe for the second

To prepare mushrooms by the hot method of timemuch less is required. Only in the heat use this recipe, when there is a need to quickly process a large number of mushrooms in a short time, and there is no opportunity to soak raw materials. To get rid of unpleasant bitterness, you need to boil the mushrooms (about 20 minutes approximately). After that, the mushrooms are washed in a large amount of pure water, letting drain. When all the preliminary stages have been completed, the piles are laid in prepared containers for pickling, sprinkled with salt (50 grams of salt are used per kilogram of fungi). On top, add a few cloves of garlic, chopped onions, a couple of fennel branches, a horseradish root, cover it with a lid and put it under the load. Days after 7, spent in the cold, the mushrooms are ready for use.

Try it, you will definitely like the black mushrooms (picking one of the suggested ways). </ strong </ p>