At the end of summer and there comes the time of mushrooms in the fall, and hostesses try to prepare them for the winter by various methods. Mushrooms can be dried, salted, pickled.
How to dry mushrooms for the winter
Not all mushrooms are suitable for drying, it is the best of all to take white (boletuses), they therefore and are called that after culinary processing remain light. It is possible to dry also birch mushrooms, aspen mushrooms, honey agarics, champignons, chanterelles. And here it is better to pickle and preserve slippery jacks, milk mushrooms and saffron milk caps - to salt in the cold or hot way.
So, you picked mushrooms what to do next? Touch them, clean from leaves, blades, the earth. Cut off a back if it is. Clean legs at aspen mushrooms, white and birch mushrooms, at honey agarics remove short skirts. Except boletuses, it is better not to take legs from large mushrooms, they become tough and fibrous. It isn't necessary to wash mushrooms for drying, then they will become impregnated with moisture and will dry very long, and still can decay.
Cut big copies, small you dry entirely. Spread out mushrooms on a baking sheet and put in an oven on a drying conditions. Or string on a thread and hang up in a shadow on a balcony or for a window. That flies didn't lay some eggs, cover with a gauze. You store dry mushrooms in linen sacks.
How to salt mushrooms
It is possible to salt mushrooms in two ways - cold and hot. For this purpose milk mushrooms, russulas, saffron milk caps, valu, etc. approach. To salt for the winter mushrooms by a cold method, you need a tub or the enameled pan. Wash up mushrooms, clean, lay as is crude, layers, seasoning with salt and spices to taste. Take salt on 1 kg of mushrooms 40 g. When the tub is filled, put wooden a circle and on it bends (the washed-up heavy stone). If there are no many mushrooms at once, add them gradually, pressing every time oppression. You keep a tub in a cellar or the basement where it is cool. The hot method of salting consists in the following. Wash up and boil mushrooms - milk mushrooms, coral milky caps, russulas, saffron milk caps - in salty water with spices and at once shift in the sterilized banks, it is better 3-liter. Close boiled plastic covers and put in the fridge or a cellar. If everything is made correctly, mushrooms won't be made sour, and there will be in such look until opening banks. Hermetically it is impossible to close, use only plastic covers. It is possible to fill in still from above with boiled vegetable oil, it will create a peculiar protective layer.
How to pickle mushrooms
On 1 l of water take 2 tablespoons of salt, 3 tablespoons of sugar, 1 tablespoon of vinegar of 9%, spices to taste (bay leaf, a carnation, allspice, mustard seeds). Banks on 0.5 l, 0.7 l will be necessary for you for pickling of mushrooms, is possible less. Tin covers are also necessary. It is the best of all to pickle slippery jacks, white, birch mushrooms, aspen mushrooms, honey agarics. Wash up mushrooms, cut off legs from hats, cut large on a part. Make marinade. For this purpose heat water, salt, vinegar and sugar to boiling, put spices. Boil mushrooms 20 minutes in the added some salt water, cast away on a colander, wash out, fill in with marinade and still the pokipyatita is 10 minutes old then shift in clean banks and put to be sterilized 20-40 minutes, depending on the size of cans. After that roll up.