How s alting is done again in a cold way

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Even in the summer, housewives start a hot time to process the harvest of a variety of mushrooms. They are boiled, fried, stewed, soups, gravies, etc. are prepared from them. But then autumn begins and it's time to think about how to save them until winter. There are many ways to do this. One of them is to s alt the forest harvest. This is one of the most common and simple ways to harvest it for the winter. S alting mushrooms in a cold way (canning in a strong saline solution) is available to everyone. We will stop there.

General principles of s alting mushrooms. Preparatory stage

S alted mushrooms, like fresh ones, can be used for stews and marinades, for soups, appetizers and side dishes. How to make them to please your loved ones with delicious dishes in winter? First you need to choose the right one. In order to get high-quality s alting again in a cold way, they must be strong, fresh, not wormy, not overripe and notwrinkled. It is very important. Next, you need to sort them by size and cut the legs. Just before s alting, put in a colander, wash the mushrooms well.

We do it this way: we take a bucket of cold water and repeatedly dip a colander into it, letting the water drain well each time. It is not recommended to keep the mushrooms in water for a long time, as the caps absorb it very well. Then, after washing, honey mushrooms are cleaned of leaves adhering to them, earth, coniferous needles, sand, cut out the found damaged areas and the lower part of the legs. Large mushrooms are cut into pieces of the same size. Small ones can be left intact.

S alting mushrooms in a cold way in barrels: a universal recipe. Preparing

Actually, there are several options for s alting mushrooms (as well as other mushrooms): dry, hot and cold. In this article, we will only consider the latter. It is not used for the entire crop, but only for those mushrooms that do not need pre-cooking. Including for honey mushrooms. This method consists in soaking washed and peeled mushrooms for one to two days in frequently changed or running water.

You can also soak in s alted water, based on the following calculation: per liter of water - two grams of citric acid and ten grams of table s alt. This should be done in a cool room, changing the solution itself at least twice a day. You can not soak the mushrooms, but blanch in boiling water. To do this, dissolve ten grams of s alt in a liter of water. The duration of the process is 15-20 minutes. Then we cool the mushrooms in cold water and let it drain.

Second (main) s alting stage

We cook the way our grandmothers and great-grandmothers did. Consider an old recipe for s alting mushrooms. We put the mushrooms in a barrel in layers, after pouring s alt on the bottom. We also sprinkle each layer with s alt, at the rate of three to four percent of the total weight of the prepared mushrooms, dill, chopped garlic, horseradish leaves, currants and cherries, cumin. The layer should be no more than six centimeters, and the mushrooms should be upside down.

Filling the barrel to the top, close it with canvas, put oppression on top and take it out to a cold place in a couple of days. After some time, mushrooms will give juice and settle, at this moment you need to add new ones, previously prepared or from another barrel. Each time, do not forget to put a circle with oppression. Then we send it to storage in the cellar or basement. After filling the barrel, somewhere in five or six days, we check the level of the brine. If it is not enough, add a saline solution (20 grams of s alt per liter of water) or increase the load. The whole process takes up to one and a half months. This will complete the pickling of mushrooms. You need to store them at a temperature of one to seven degrees.

S alt mushrooms for subsequent preservation in jars

As we already know, this method takes a long time to be eaten. But the result is worth it. We need a bucket of mushrooms, one and a half glasses of table s alt, a head of garlic and fresh dill. Next, s alting is performed again. To banksWe will put already pickled mushrooms. Carefully, even using a toothbrush, we wash the mushrooms and cut off the damaged areas. To complete the recipe, we use enameled dishes, for example, a bucket with a lid or a large saucepan. As in the previous version, we pour s alt on the bottom and lay honey mushrooms in layers, sprinkling them with s alt as well. You can add garlic cloves, cut into slices, and dill sprigs. We cover with a plate of smaller diameter and put the load. After a maximum of three days, the mushrooms will settle, letting the juice flow. Immediately after that, we transfer them to glass jars and close the lids.

The brine should completely cover the mushrooms. We put peeled and well-washed horseradish roots as a sealant under the lid. We put containers with them for aging for a standard month and a half. The recipe for s alting mushrooms in jars is completed. Store them in a cool and dark place.

Small conclusion

Of course, the process of cooking mushrooms according to such recipes is very long, rather complicated, but it’s worth working hard once, and your whole family will be provided with an incredibly tasty, crispy and he althy snack for several months. And you will realize that s alting mushrooms in a cold way is one of the best ways to stock them up for the whole winter. In order to serve them on the table, including the festive table, rinse the mushrooms well with water, add vegetable oil, onions and enjoy. Bon appetit!