Another summer, the hosts started hot time for processing a wide variety of fungi harvest.They are boiled, fried, stewed, including soups, gravy and so on.. But here begins the autumn and the time comes to think about how to save them before winter.There are many ways to do it.One of them - to pickle timber harvest.This is one of the most common and easiest ways to blank it for the winter.Salting Cold honey agaric (canning in a strong salt solution) is available to everyone.On it we discuss.
General principles of pickling mushrooms.The preparatory phase
salted mushrooms, as well as fresh can be used for fire and marinades, soups, appetizers and side dishes.How did they do to please their loved ones in the winter delicious?First you need to choose the right.To obtain high-quality honey agaric salting cold way, they have to be strong, fresh, not worm-eaten, do not over-mature or wrinkled.This is very important.Next you need to sort them by size and cut the legs.Before the salting, placing in a colander, well my mushrooms.We are doing it this way: take a bucket of cold water and repeatedly immersed in a colander him, giving each time the water drain well.It is not recommended to keep the mushrooms in water for a long time, as the cap to absorb it very well.Then, after washing, honey cleaned of leaves, adhering to them, the earth, pine needles, sand, cut out the damaged area and found the lower part of the legs.Large mushrooms cut into pieces of equal size.The fine can be left alone, left intact.
Salting Cold honey agaric in barrels: a universal recipe.Preparation
In fact, there are several options salting honey agaric (and other fungi): dry, hot and cold.In this article, we will consider only the latter.It is used not just for the harvest, and only to those fungi that do not require pre-cooking.Including honey agaric.This method comprises soaking the washed and peeled fungi for one to two days in an often replaceable or running water.It is also possible to soak in salted water, based on the following calculation: per liter of water - two grams of citric acid and ten grams of table salt.This should be done in a cool place, changing the solution itself at least twice a day.You can soak the mushrooms and blanch in boiling water.To do dissolve in a liter of water ten grams of salt.The duration of the process - 15-20 minutes.Then the mushrooms in cold water cools and give it to drain.
second (main) stage of salting
prepared as did even our grandmothers and great-grandmothers.Consider an old recipe for pickling honey agaric.We put the mushrooms in a barrel layers previously by pouring salt on the bottom.Each layer also pour salt at the rate of three to four per cent of the total weight of the produced honey agaric, dill, minced garlic, horseradish leaves, currants and cherries, cumin.The layer should be no more than six centimeters, and fungi - down caps.Filling the barrel up to the top, close it canvas, put the top yoke and take out a couple of days in a cool place.After some time, the juice and the mushrooms will settle, at this point you need to add new, pre-prepared either from another drum.Each time we do not forget to put a circle and oppression.Then sent to storage in the cellar or basement.After filling the barrel, somewhere in five or six days, check the level of the brine.If it is low, add the salt solution (per liter of water - 20 grams of salt), or increase the load.The entire process lasts up to six months.This honey agaric mushrooms salting is completed.You need to store them at a temperature of from one to seven degrees.
salted mushrooms for further preservation banks
As we already know, this method requires a long time to be able to eat the mushrooms.But the result is worth it.We need a bucket of honey agaric, half cup of salt, head of garlic and fresh dill.Next, you salting honey agaric.The banks will have to put pickled mushrooms.Carefully, you can even use a toothbrush, mushrooms were washed and cut off the damaged areas.For the recipe we use enamel ware, such as a bucket with a lid or a large pot.As in the previous embodiment, the bottom pour salt and layers laid mushrooms, sprinkling them with salt well.You can add the garlic cloves, cut into slices and sprigs of dill.Cover with a plate of smaller diameter and put the goods.A maximum of three days will settle mushrooms, dropping juice.Immediately after this we shift them into glass jars and cover with lid.Brine thus should completely cover the mushrooms.Cleaned and well washed horseradish put as a seal under the lid.Put the container with them to mature to standard month and a half.The recipe for pickling honey agaric in banks made.Keep them in a cool and dark place.
small conclusion
Of course, the process of cooking mushrooms for this recipe is very long, it is difficult, but it is worth every good work and all your family will be provided for a few months is incredibly tasty, crispy and healthy snacks.And you realize that salting honey agaric cold way - the best way to stock up on them for the winter.In order to apply them on the table, including a festive, rinse well with water mushrooms, add the vegetable oil, onion and enjoy.Bon Appetit!
