If you aren't an inveterate mushroom picker and doesn't pull you on a campaign to the forest for mushrooms at all and, nevertheless, there is a wish for salty mushrooms, then the shortest way is a road to shop. Buy fresh champignons and do them salty.
It is required to you
- champignon of 7-8 kg;
- onion of 500 g;
- hot pepper of 500 g;
- salt of 400 g;
- vegetable oil;
- spices to taste.
Instruction
1. Wash out mushrooms under flowing water. Clean them, husking with hats. Wash out mushrooms once again under flowing water to remove all small pieces of the cleaned thin skin.
2. Lay out mushrooms on a towel and let's flow down to water.
3. Take a deep big bowl or a pan. Shift mushrooms in the prepared ware and fill up them I will merge. Carefully mix.
4. Leave mushrooms with salt to infuse at least for half an hour.
5. Peel onions. Cut it rings or half rings on your discretion.
6. Wash a baking plate with flowing water and remove all seeds from pepper. Cut them also as well as onions - ringlets or half rings.
7. Prepare banks. For this purpose wash them with detergent and carefully rinse a baking plate flowing water.
8. Sterilize banks one of ways: - put cups in not included oven and light small fire. Let there will be sterilized within half an hour. Switch off an oven and take out banks, using tacks for prevention of burns; - take the special device over the boiling water within 5 minutes; - put cups in a big pan, fill in them with water so that they disappeared completely, wait so far water will begin to boil then take out banks from water the special device.
9. Lay in banks products layers – the infused mushrooms, onions, pepper. Repeat them until the bank isn't filled, but you remember that the top layer has to be champignons.
10. Fill in all contents of cans with vegetable oil. Add some spice at discretion.
11. Roll up banks covers.