Marinating edible and conditionally edible mushrooms, preparing marinade, storing pickled mushrooms.

Marinating is such a method of harvesting mushrooms, during which it is necessary to use a preservative substance that protects them from spoilage and rotting acetic acid. To prepare the marinade, they usually take table vinegar, which gives the mushrooms a slight acidity (1.25-1.5%), which is sufficient to store them in a cool room at a steady, even temperature. 

Marinating edible and conditionally edible mushrooms, preparing marinade, storing pickled mushrooms.

A food vinegar essence is also suitable for marinating. In this case, 3 teaspoons are required for 2 liters of water. Instead of acetic acid, you can use citric acid, but its effect on the storage of mushrooms is weaker. Marinating is suitable for edible and conditionally edible mushrooms. Preference, however, is enjoyed by white, saffron milk mushrooms, boletus, oak trees, brown boletus, butterflies, bryophytes, honey mushrooms, autumn foxes, russula, champignons.

. Instead of a cover two sheets of plain or waxed (parchment) paper will completely come down. Pickled mushrooms should be stored at 8 degrees. If mold appeared in the jars, then the mushrooms should be thrown into a colander or sieve, doused with boiling water several times. Cook the marinade according to the same recipe, boil the mushrooms in it and only then put them in jars that need to be boiled, pour them with the marinade and close. Pickled mushrooms are edible 25-30 days after harvesting.

Based on materials from the book Handbook mushroom picker.
Yu.K. Doletov.

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