Mushrooms in a spicy brine – great snack which can be used for everyday and festive meals. Salting is considered one of the easiest ways of preparations for the winter, and even the beginning culinary specialist will be able to cope with it. Careful selection of edible mushrooms will become the main rule of conservation. They can be any kind, but it is obligatory - fresh, young and healthy.
It is required to you
- Cold brine:
- 1 kg of mushrooms;
- 40 g of salt;
- spicery to taste (bay leaf
- allspice
- carnation
- fennel
- blackcurrant leaves
- horse-radish and cherry).
- Hot brine:
- 10 kg of mushrooms;
- 5 l of water;
- 16 tablespoons of sugar;
- 16 tablespoons of salt;
- 8 teaspoons of vinegar;
- spicery to taste (a carnation
- cinnamon
- allspice
- bay leaf
- fennel
- currant leaves).
Instruction
1. Prepare mushrooms for salting. It is necessary to make it not later, than in 4-5 hours after collecting a forest harvest or purchase in vegetable department. Champignons can be inwrapped in polyethylene and to store in the lower department of the fridge, but only no more than a week. At the same time it is impossible to wash raw materials at all!
2. Clean fresh mushrooms from garbage and cut off the lower part of legs and all damaged surfaces. At some types (russulas, slippery jacks) you need to remove the top thin skin of hats. Wash mushrooms quickly in flowing water – so they won't absorb excess moisture.
3. The spicy brine for mushrooms can be cold and hot. Saffron milk caps, milk mushrooms, russulas, a blewits and other representatives of a lamellar look (from inner side of a hat they have plates) can be salted without preliminary boiling. Previously cut them on pieces of the identical size.
4. Lay out on a bottom of the enameled ware for salting mushrooms a layer of spicery to taste: bay leaf, is a little allspice and carnation, stalks and seeds of fennel, leaves of blackcurrant, horse-radish and cherry.
5. Place the prepared mushrooms on spice the faces of hats down. Each their layer needs to be filled up with table salt (40 g on 1 kg of mushrooms). When capacity is filled, lay out the top layer of spicery.
6. Close salting by a wooden board and put cargo. Mushrooms in a spicy brine can be ready in 6-50 days, depending on a look. So, saffron milk caps can be eaten in a week, and coral milky caps and valu – only 1.5-2 months later after salting.
7. The hot spicy brine can be used for any kinds of mushrooms, including lamellar (with disputes under a hat): mossiness mushrooms, white, slippery jacks, birch mushrooms, aspen mushrooms and other. After washing and cleaning, raw materials need to be cut and cooked within an hour, constantly removing foam with a skimmer.
8. Prepare a brine: on a bucket of water put 16 teaspoons of granulated sugar and the same amount of table salt, then add 8 teaspoons of vinegar. Take spicery to taste: carnation, cinnamon, bell pepper, bay leaf, fennel and leaves of currant. Boil the received mix, put in it boiled mushrooms and you cook 15 minutes.
9. Ready snack needed to be rolled up in the sterilized banks, to cool - and it is possible to store it all winter. It will be possible try salty saffron milk caps and russulas in several days, other mushrooms – approximately in a month.