Salting of various edible mushrooms in a cold and hot way, storage of salted mushrooms.

Almost all edible and conditionally edible mushrooms are suitable for salting, since they are well preserved in this form and have a pleasant taste. If, of course, pickling was done according to certain rules. 

Salting of various edible mushrooms cold and hot, storage of salted mushrooms.

But lamellar mushrooms are best suited for salting: mushrooms, podgrudniki, valui, trevushki, honey agarics, saffron milk mushrooms, rowings, russula, smoothies, bitter, serushki, etc. Of course, boletus boletus, boletus, oak, boletus and other boletus should not be neglected. given their high palatability.

, horseradish, bay leaf, pepper, cloves, etc. (for example, for 10 kg of mushrooms, 1 g of sweet pepper, 2 g of bay leaf).

Each spice has its own purpose. So, dill, blackcurrant leaves, laurel, pepper, cloves give the mushrooms a special pleasant aroma. From the leaves and roots of horseradish mushrooms appear spicy sharpness, in addition, they protect against souring. From the leaves of cherry and oak, appetizing fragility and strength. On spices, put the mushrooms with their legs up in layers of 5-8 cm thick. Each layer is sprinkled with salt at the rate of 40-60 grams per 1 kg of fresh mushrooms. When the dishes are full, sprinkle their contents and cover with a wooden mug or enamelled lid, handle down, wrapped in clean gauze or linen.

A circle in the center is crushed by oppression with a stone-naked, which does not dissolve in brine. If it is not, you can use an enameled saucepan as oppression, putting any heaviness in it. It is not recommended to make cargo from dolomite (lime) stone, bricks (from the brine they dissolve and spoil the mushrooms), metal objects (rust appears on them). If after 3-4 days a pickle does not appear over the mushrooms, then the weight of the oppression should be increased. As salted mushrooms settle, the same container can be replenished with fresh harvest, adding salt and spices, respectively.

A special way salted mushrooms. They do not wash the mushrooms, with a wide brush they clean the specks and needles from them, wipe them cleanly with a cloth from the ground. They are placed in dishes with layers of 5-6 cm thick. As they grow upside down. Each row is poured with salt (30 grams per 1 kg of mushrooms). Redheads are better to salt without garlic, dill, horseradish, etc. They only beat off the natural aroma and taste, which are more pleasant than the properties of any spices. Then, on mushrooms, as usual, put oppression. When the mushrooms settle, add fresh ones. Cold-salted mushrooms are suitable for food: saffron milk after 5-6 days, milk mushrooms, podgruzdek after 30-35, traps and whitewash after 40, valui after 50 days.

Hot pickling of edible mushrooms.

This salting is suitable for harvesting mushrooms: ceps, mushrooms, boletus, boletus, oak, mushrooms, butterflies, goats, many types of russula, as well as conditionally edible mushrooms. After preliminary processing, the mushrooms are boiled in salted water with spices (per 1 kg of mushrooms, 2 tablespoons of salt, bay leaf, 2 leaves of blackcurrant, 3 peas of black pepper, 3 cloves) for 20-30 minutes. They themselves will show willingness. They will settle to the bottom, and the brine will become transparent. The broth is then drained, the mushrooms are washed in cold water, thrown into a colander and allowed to dry. After that, they are salted as in the cold method, adding spices and salt (45-60 grams per 1 kg of boiled mushrooms) to the container, and put oppression.

Hot salting may be slightly different. Cooked mushrooms are selected with a slotted spoon from the pan and transferred to a wide bowl for quick cooling. Then, together with the brine (it should be about half the mass of mushrooms) they fill glass jars or wooden barrels and close. Hot salted mushrooms can be eaten in a few days.

Storage of salted mushrooms.

Mushrooms are salted and now other troubles are saved longer, of course, if harvested in abundance. For storage of salted mushrooms, only wooden tubs, glass and unspoiled enameled dishes are suitable. Tinned and zinc tin buckets are completely unsuitable. Their upper layer dissolves under the influence of mushroom brine and forms poisonous compounds harmful to health. For the same reason, you cannot salt mushrooms in clay pots. In addition, lead may appear in the glaze. Also not suitable are pots from under pickles, cabbage and meat. Mushrooms have an unusual taste after storage.

Wooden tubs, whatever they are new or used previously, need to be soaked ahead of time so that they no longer let the brine pass, wash and steam. Glass and enameled dishes should also be washed, but already with soda, also kept in boiling water and dried without wiping. Salted mushrooms must be stored in a cool, well-ventilated area, maintaining the temperature in it within 5-6 degrees.

At 0 degrees and below, they will freeze, begin to crumble, become tasteless, and at a temperature exceeding the optimum they will turn sour and deteriorate. Mushrooms should always be in brine. If it has become smaller, then cold boiled water can be added to the container. Oppression, cloth, a wooden circle should be washed from time to time in warm salt water, then scalded with boiling water. Mold that appears on the walls of the dishes must be removed with a clean rag soaked in hot water.

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

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