Not every woman can brag of that knows how to pickle brown. However, it is not difficult. You just need to know the basic methods and know how to use them properly.
People always try to do the procurement. It is inherent in their very nature. However, when it comes to mushrooms, not all have courage. Many because of their ignorance, fear of the consequences. Indeed, strangers or tainted fungus can cause irreparable harm to human health. Therefore, among a rich selection of in the woods is better to take only familiar instances. One of the most popular and the most safe mushrooms have always been considered boletus. The more to procure it in many different ways. In the villages every woman knows how to pickle brown. This option blanks have always been popular in Russia. After minimal processing the mushrooms retain their unique taste and natural scent. There are several ways to pickle boletus:
1) Dry.
2) it's Hot.
3) Cold.
Each of them has its own particular advantages and disadvantages.
To choose one of three options, it is necessary to have a complete understanding of each of them. This will help not just to learn how to pickle a mushroom, but also to take at the right moment the right decision.
Suitable For pickling all kinds of mushrooms. All depends on the willingness of the hostess and tastes her household. If this business she's doing for the first time, it is best to ask the people with experience. Each of them would surely say that the “hot” method – the easiest option how to pickle brown for the winter.
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The Mushrooms become aromatic, appetizing and very tasty. You'll need a minimum of products:
1 kg of boletus, Bay leaf, black pepper, dill (flowering tops), 50 grams of salt, and the spices you can take a piece of cherry or currant.
All you need to do in order:
If you choose to pickle brown for the winter, such a method can be considered the easiest.
If you don't want to bother with a stove, you need to know how to pickle an assortment of cold way. Usually, therefore, prepare the mushrooms plate. But with boletus, you can do the same procedure.
In this case, using the same source components, only salts you need to take a little less (3 grams per kg of main product). For this option you must perform the following steps:
After 1-2 weeks of fragrant products is fashionable to bring to the table, with fresh onions and vegetable oil.
You Should know that dry salting is used only for agarikon mushrooms type fungus or Ryzhikov. For tubular instances this is not an option. In this case, the mushrooms you first need to sort, cut, and then arrange the pieces on a wooden surface so they can a little podelitsya in the sun. Then the pieces need to mix with salt in a ratio of 5:1, firmly put in clean, dry jars and roll up. But with boletus you can't do that. In the sun they completely fall apart and become unsuitable for further salting. What else you can do with them? How to pickle brown at home? Some on your own risk using an accelerated method.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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