Crude mush: pickling according to a traditional recipe
Grapes are those mushrooms that are perfectly suited for salting. Cooked in this way, they become very fragrant, tasty and crunchy.
Raw mackerel: pickling with cold method
So, you managed to collect a large basketgreat gruel, and you brought her home. Now the main thing is to process the whole batch of mushrooms as quickly as possible. Go through the mushrooms - for salting young specimens fit, strong and healthy. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise, you risk ruining the entire ambassador. After selecting good mushrooms, proceed with their cleaning. In the mushrooms, sand and dirt are strongly absorbed, so it is necessary to approach cleanliness with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrape properly each mushroom from the outside and inside, remove all dirt, sand, stuck leaves and blades of grass. Cut the bad places with a knife. Wash the mushrooms with cool water. Now you can begin to soak. Mugs must be held in water for at least 24 hours in order to get rid of the characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how a wet munch is soaked. Salting cold way will be successful only after removing all the bitterness from the fungi. Important: if you do not soak properly the mushrooms, you can not get rid of bitterness even after repeated boiling!
Crude mushrooms: pickling according to the classic recipe
In order to prepare salted crispy mushrooms, you will need the following ingredients:
- mushrooms - 5 kg;
- salt - 150 g;
- leaves of currant and cherry - 10 pcs .;
- dry fennel - 3 umbrellas;
- horseradish leaves - 2 pcs.
So, let's take a look at the cold way of pickling the mushrooms. First, clean well, rinse and mushrooms for three days. All bitterness for this time will come out. After these preliminary operations, you can proceed to the direct preparation of mushrooms. Prepare enameled dishes without chips, rust, cracks. Lay out on her bottom cherry and currant leaves, add dill to them. From above on them we will place mushrooms with hats downwards. We shall salute. Again, repeat the layer of mushrooms, adding dill and salt. Thus, we will lay out all the mushrooms, not forgetting to add them. When the pan is full, put the horseradish leaves on top. We'll cover the tank with a clean towel (you can even boil it), put the dish on top and put pressure on it. All - you can clean the workpiece in the refrigerator. This is how the raw mushroom is prepared. Salting in the traditional way will allow to get an excellent snack to the festive table. After 40 days, the mushrooms will be completely ready. You can serve them, seasoning with vegetable oil and decorating with onions. Store this traditional Russian snack in the refrigerator, transferring the mushrooms to sterilized glass jars. Eat salted mushrooms is necessary for half a year. Enjoy your meal!
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