How to pickle mushrooms - preparation for salting
Before you proceed directly to the salted milk mushrooms, they must be properly prepared for it, and soak it in water.
First, you need a good wash mushrooms: clean them off the ground, leaves, grass and other natural debris.Wash need any mushrooms: fresh, salted, store bought or assembled their own hands.
Then the mushrooms clean with a knife on top of the film caps (large mushrooms can be cut if necessary), carefully clean the core.Dirt between the plates can be cleaned with a toothbrush.Once you have washed and cleaned mushrooms, you need to put them in an enamel container, cover with cold water and press down with something heavy.
Soak mushrooms necessary because mushrooms are conditionally edible mushrooms, which means they are suitable for food only if the corresponding pre-treatment.White mushrooms contain less gorchaschih substances than black, so if White can be soaked for 3-4 days, black mushrooms may need at least a week so that
When soaking milk mushrooms must be constantly (every day, preferably several times a day), change the water.After you change the water 3-4 times in the next Bay add salt water at the rate of 1 tbsp.l.salt in 2 liters of water.
After you have soaked mushrooms, rinse them under running water and start salting.
Salting milk mushrooms
There are two common ways, how to pickle mushrooms - hot and cold salting.
Once you soaked the mushrooms, they should be laid in the prepared dishes - kegs or glass jars.At the bottom is poured salt dishes, you can lay the bottom of oak and bay leaf.Mushrooms should be laid hats down, sprinkling layers with salt (approximately 40-50 g per 1 kg of milk mushrooms) and laying each layer of currant leaves or dill.Top mushrooms hiding cloth and put under pressure (covered with something heavy).
After 2-3 days mushrooms will be condensed.Then it is possible to add a new portion, respecting the same rules.So you need to add the mushrooms until they shrinkage stops.Be sure to press down their load.Filled milk mushrooms containers placed in the cold for 1.5 months.You can then lay out the mushrooms on the banks.
To right pickle mushrooms hot, you need to take 2 kg of mushrooms 90 grams of salt, garlic, dill and currant leaves.
soaked mushrooms chopped, put in a saucepan and cover with cold water.Mushrooms bring to boil and cook for 10-15 minutes, constantly removing the foam.Cook, discard them in a colander to water glass, and the mushrooms themselves are cool.Now you can spread the mushrooms in pre-prepared container, mushrooms sprinkled with salt, fennel seeds, chopped garlic and black currant leaves.
If brine emitted from mushrooms, enough to cover them completely, add the remaining water after cooking.Cover the container with a napkin, put on top load.After 2-3 days, you can lay out the mushrooms on the banks.Each bank cover the cabbage leaf and cover.After 10-15 days can apply mushrooms to the table!