Salting of white mushrooms is easy

In the midst of mushroom season is particularly acute question of processing and harvesting for the winter various types of mushrooms. You can marinate them – is one of the most common ways. It can also be dried, then to use for cooking. One option is salting. What could be more delicious of these mushrooms as a snack. Let's talk about what a salting of white mushrooms. They are very well suited for this process.

Versatile

As you know, there are two ways of pickling: hot and cold. Each of them has its own advantages and disadvantages. But this recipe is universal or something in between. Start salting of white mushrooms with their soaking. Of course, before that they have to wash and sort out. So, spread the mushrooms in a bowl, preferably the plates down. Now cover them with cold water and leave for three days. Every day be sure to change the water, so they do not turn sour. This simple process will remove the unwanted bitterness that is present in some types of fungi, including, and white mushrooms. Then fill the mushrooms with water and put on fire. When the liquid boils, remove the foam and drain the resulting broth. Next, we need 45 grams of salt per kilogram of mushrooms. Take container for salting (except aluminum) and spread the bottom with leaves of horseradish, black currant and umbrellas dill. Then put a layer of mushrooms hats down. Sprinkle the mushrooms with salt. Next you need to repeat the layers: leaves, mushrooms, salt. The last layer should consist of spices. After that, pour all of the mushroom broth left over from cooking. Put on top of the press. Salted white mushrooms begins. After about 5 days to start the fermentation. The foam is necessary to remove and clean the mushrooms in a cold place. Appeared on top of the mold can be easily removed. If the top leaves began to rot in the water, they need to remove and put new one. After 45 days, the salting of white mushrooms is over, and they can be eaten.

Salt in banks

If a large number of fungi, they are salted in large tanks. For small quantity you can use banks. This will require a kilo of white mushrooms, a few cloves of garlic (5-6 pieces), three large spoons of salt, green dill with umbrellas, a few leaves of oak, cherry, horseradish and a few peppercorns. Start salting of white mushrooms with their processing. Wash, cut off the legs and select only the good instances. Now spread the mushrooms in an enamel bowl, sprinkle with a small amount of salt (a handful) and fill with water. Steeped them in the same way as in the previous recipe. After that, peel garlic and wash the leaves for pickling. Put mushrooms in a bowl with their tops down, pour salt and put spices and herbs. Put on top of the wooden circle and oppression. Need to make sure that the brine completely covers the mushrooms. If not, then reinforce oppression. After 30 days, put the mushrooms into the prepared jars and place in a cool place. So there is a salting of mushrooms in the banks. Eaten in 10 days.