How to salt a mushroom: a hot and cold way of pickling for the winter
Gruz can boast not only goodtaste, but also high caloric content and a lot of useful substances in its composition. Under favorable conditions the harvest of this fungus can be very large, so we prepare it for the winter from year to year. And, as a rule, we are talking about salting.
The main ways of pickling
There are two ways to pick these mushroomswinter: cold and hot. From the names it is clear that in one method the thermal treatment of the fungus is used, but in another way it is not. Whichever method is chosen, it is necessary to pre-prepare the mushrooms.
For this, the most careful way of the fungus is toto wash out, especially the zone near the cap, sand and earth accumulate in it most of all, in spite of the fact that the mushroom is a mushroom fairly clean, sometimes there is a need to scrape it with a knife. After cleaning the mushroom you need to fill it with cold water, and cover it with a lid and put it under a slight bend.
The size and weight of oppression should be chosen so that it does notcrushed mushrooms, but only prevented them from rising to the surface of the water. In this state, the fungi should stand for a couple of days, and the water should be periodically, 3 times a day, changed.
How to salt the mushrooms in a cold fashion at home
If a cold way is chosen for salting the load,it is necessary to hold them in water for a longer time, this will give an opportunity to escape the extra bitterness inherent in these fungi. To stop them you can soak after the incision of the fungus ceases to be bitter, it will take approximately 5 days. Do not forget to change the water and wash the mushrooms.
After soaking it is necessary to cut the mushrooms by anyin a convenient way, usually it is done along the radius so that a part of the fungus from both the stem and the cap falls into each sector. Once again, carefully check all the pieces, because anyway ugly or damaged pieces can be caught. Add salt - at the rate of 5 kg of milk, about 250 g of salt is used.
Mushrooms are again flooded with water and put already underheavy bends for a few days, usually three. In these three days, the mushrooms need to be thoroughly mixed, since they will give additional liquid. Further, already salted mushrooms in a cold way, densely laid out on the banks and poured a small amount of brine. Close the lids and put in the refrigerator. It is necessary to ensure that the brine from the jar does not leak, if this happens, then you need to drain the water.
Salting hot mushrooms
The second way of salting involves thermaltreatment, and it is very convenient if there are many mushrooms. Each portion of mushrooms must be properly prepared and placed in a saucepan, pour salted water and cook for half an hour, periodically it is necessary to remove the formed foam. After cooking, the mushrooms recline into a colander and are left there until completely cooled.
Then the mushrooms are poured into half-liter cans, ineach jar is added salt, about 100 g, peppercorns, bay leaves, 2 tbsp. spoons of vinegar, the rest of the seasonings and spices to taste. At the top, jars are filled with cold filtered water. Pickling mushrooms in this way saves time significantly, because such mushrooms are ready in a month, which is much faster than with cold salting, and also time is saved by soaking, for this method it is enough to soak the milk for 2-3 days in preparation for salting.
Mumps, salted in a hot way, are left for fermentation for several days in a warm place, and then transferred to the cold, where at a temperature of no higher than 10 degrees can be stored for up to 9 months.
Author: Katerina Sergeenko
