Since Ancient times, the penny was considered one of the best mushrooms intended for pickling. After cooking, he acquired excellent taste: juiciness, meatiness and a special "forest" flavor. In addition, the penny is very useful because it contains a large number of valuable nutrients: phosphorus, magnesium, potassium, calcium and vitamins a, B1, E, B2, C, PP. This conditionally edible mushroom there is a significant amount of protein (32 g per 100 g of mushrooms), so it can easily replace meat. In this article we will tell you how a hot pickling mushrooms. Using our tips you will be able to prepare delicious and healthy mushrooms that will be the main decoration of your table.
In Russia the mushrooms are harvested in the winter in two main ways: cold and hot. The latter involves the use of heat treatment to improve the safety of canned food. In any case, whatever method is used, the mushrooms need to pre-process and prepare. They should be clean of sand and earth, leaves and grass and rinse well under running water. You should also scrape the mushrooms with a knife, carefully removing the top layer, accumulating dirt. Special attention should be paid to the area near the head of the penny. After all the mushrooms are well cleaned and washed, they are placed in a pot or bucket with water and cover with a lid. On top put the yoke do not give the mushrooms to float to the water surface. The main thing - to choose the not too heavy pressure, otherwise the mushrooms can damage and crush. After that you can quietly leave the mushrooms alone for a few days to vymachivanija. The water in the tank need to be changed regularly (3-4 times per day), mushrooms actively gave her bitterness.
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A Hot way of cooking mushrooms is considered the best option for home canning, allowing you to get juicy, soft mushroom with a strong aroma. If you have the opportunity to collect mushrooms and prepare them for winter, be sure to use a method of hot pickling.
For the preparation of 5 kg of mushrooms, you will need the following ingredients:
So, tell you what is hot salted milk mushrooms at home. After soaking the mushrooms are placed in a pot of salted water and boil for 15 - 20 minutes. The formed foam should be periodically removed. While they're getting ready, you need to prepare other products: wash and dry currant leaves, peel and chop the garlic into thin chips. Sterilize them by banks (to do it quickly in the microwave) and pour them into a little salt. Also placed on the bottom of the black pepper, leaves of currant, umbrellas dill. After boiling the mushrooms recline in a colander and leave to cool. Then they were distributed by banks is prepared in the following manner: a layer of mushrooms, then a layer of salt, dill, garlic, leaves of currant and pepper. The layers alternated to fill all banks. Then boil the broth in which our mushrooms were ready, and pour it into the jar. Immediately close container nylon lid, which also need to pre-boil. Give our mushrooms to cool. It's salting the mushrooms hot. All you can go in the fridge with delicious home-billet. Two months after having been produced by hot salting of mushrooms, mushrooms can be enjoyed. Before use, the mushrooms it is advisable to rinse. You can also squeeze a clove of garlic, add a thin half-rings onions and season the dish with a weak solution of vinegar.
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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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