After heavy rain in the summer and early autumn in the woods, you can collect a lot of mushrooms.One of the most common in temperate latitudes are considered to be the shaft (they gobies).Once the crop is harvested, the question arises of how best to do it.When it comes to the shaft, they often salted for the winter.Moreover, there are several recipes of how to salt gobies.Regardless of the choice to do this you must clearly follow the instructions to get not only delicious, but also safe for healthy snacks.Indeed, in many fresh mushrooms (and the shaft is no exception) contain toxic substances.
How salt gobies
There are hot and cold methods of primary processing of the shaft.It is necessary to get rid of their inherent bitterness.Therefore, before salting bulls should do one of the following procedures.
cold treatment - soaking.In the old days it tried to do in running water.That is, the mushrooms were placed in a basket and put in a creek for a few days.Water passing through the hole, constantly washed out mushrooms, freeing them from the bitter juice.Naturally, in such a way it is now rarely used.Typically, mushrooms are placed in a large container, is filled with water and left for 5 days, it periodically changing.This can be done 1-2 times per day.
hot processing.Before salt bulls, they just cook for 30 minutes.At the same time, all the bitterness out into the water, and the shaft will be ready for further processing when they drain with excess fluid.
As salt calves - a recipe for winter
After Valuev passed preprocessing, you can proceed directly to the preparation for winter storage.First, you must determine the capacity.Ideal - a wooden barrel.It put a lot of mushrooms, and they will be there well kept for a long time.However, such dishes are not at all.Therefore, it can be replaced with the appropriate size enamel pot or glass jars.
Dishes must be washed well.Barrel previously filled with water and steamed with juniper branches.Then begin to lay out rows of mushrooms, sprinkling them with salt (1 tablespoon per kg Valuev), bell pepper and bay leaf.
bulls allowed to juice, they need to be put under pressure.For the oppression of the barrel or pan may be several stones laid on a round tablet.If the shaft laid out on the banks, they can simply press down by hand and fill the top leaves of horseradish and black currant.
Eating pickled mushrooms
A month later, the mushrooms can be recovered, washed with tap water and eat.Most often they are used as a starter, pouring and sprinkling a small vegetable green onion.You can make a salad, marinated mushrooms instead of putting salt shaft.It turns out delicious.If the mushrooms are too salty, they are soaked for an hour in cold water.
Those who do not know how to pickle steers and never engaged in a similar way the workpiece, you can start with a small amount (for example, a bank).If the result is likely to appeal to next summer it makes sense to repeat with a more impressive volumes.
