How to salt white mushrooms?
To date, there are many wayscook mushrooms: cook, to dry, fry, pickle, baked and, of course, pickle. Especially delicious are obtained independently collected and strongly salted crispy mushrooms. Today let's analyze how to salt mushrooms white in a cold salting by the example of mushrooms.
Ideally, you need to take a wooden kadushka orkeg and rinse thoroughly. Further, to save from mold, it is necessary to fumigate with straw or sulfur. If such a dish you do not have, then glass or any enameled ware will do. Even for salting you need a circle of wood or plywood and, for oppression, stones, better river. Mugs need to be folded in half so that they can easily be pushed into any narrow neck and spread out there. To pickle not moldy around the edges, the mugs you make must completely cover the entire surface.
Preparation of mushrooms
Freshly picked mushrooms need to be checked forworm and cut off the legs. White pickles for pickling usually have enough hats, because without the legs they can be denser laid. Further mushrooms are soaked, ideally two days, so that bitter and caustic juice comes out. Do not forget to change the water and mix regularly. During the soaking, your mushrooms will change color and become clean and white. White mushrooms acquire a pale blue color.
Now let's look at how to saltmushrooms are white to make a delicious appetizer for the festive table. We take the cookware and put the first layer, pre-scalded leaves of oak, cherry and currant, as well as dill and garlic. Further we put mushrooms, necessarily plates upwards and we sprinkle with large gray salt. For 1 kg of mushrooms you need 1 tbsp. with a slide. The next layer again leaves with flavor, mushrooms and salt. If the capacity is high enough, then you will get a few hits. Now fill with water, close with cooked veneer and press down on top with a stone.
To mushrooms completely salted, it takes about 40 days. During this time, you need to monitor the level of the brine, adding salt water if necessary.