Our people have always treated mushrooms with a specialreverence. This and the snack is excellent, and the garnish is beautiful, and who will dare to abandon the rich mushroom soup! Now it's even easier and easier to enjoy your favorite dishes. After all, if earlier it was necessary to go for collecting forest gifts away from the city, today mushrooms with a snow-white cap can be found in any supermarket or even grow champignons in their own area. And now, as soon as the mushroom crop is on the way, many housewives begin to wonder about how to salt mushrooms at home? How difficult is it and where to get the most successful, simple and proven recipe? If this question worries you no less, then you came to the right place! We will tell you how to pickle mushrooms at home, consider a few simple options for real mushroom gourmets!
There are several options for cooking mushroompickles. This method is perfect for workpieces for the winter. If you cook mushrooms for a dinner party, and time is short, do not take them to a cold place, but just leave "reach" at room temperature - so the salting process will go much faster. You will need a suitable container - glass jars, a small plastic container or a bucket. It should be remembered that salting mushrooms is different from the usual pickling. Such mushrooms will need to be stored in a cool place: in the basement, on the balcony or in the bottom of the refrigerator. Before you salt the mushrooms-mushrooms at home, make sure that they turned out to be delicious and aromatic. In this case, you will need umbrellas dill, horseradish, currant, tarragon, garlic, bay leaf, "star" cloves and sweet pepper. In general, any greens and spices that you like, and, of course, you can not do without a large sea salt. Prepare the raw materials: carefully rinse the mushrooms off the ground, cut off all unnecessary, and cut the large ones into several parts. Rinse the greens and peel the garlic, cut the large teeth into plates. So, everything is ready. Now about how to salt mushrooms at home.
Boil water in an enamel saucepan and lightlycook the mushrooms, enough for 10-15 minutes. After they are removed and let the water drain. At the bottom of the prepared container, lay the greens, a few peas of sweet pepper and garlic. Then lay the mushrooms, sprinkling them with salt. Salt should be taken at a rate of 40-50 grams per kilogram of mushrooms. After this, you need to install a press: a wide dish and a load placed on top (a jar with water) will fit. Mushrooms are cleaned in a cool place, within a week they will be ready. It should be ensured that the brine, which is formed from the top during salting, constantly covers the top layer of fungi.
Another way of how to pickle champignons.The recipe for salted champignons in a cold way is very simple, it is easily mastered by a person who has never encountered such a thing. You will need dill, a laurel leaf (you can add a sheet of currant, oak, cherry), garlic cloves, onion, sweet pepper, peas and a little vegetable oil. If you love the spicy, then you can add a pod of bitter pepper. Salt you need to take a large, marine, per kilogram of mushrooms - 3 tablespoons. And, of course, we need the mushrooms themselves and a suitable container with high sides. In this way, very quickly prepared salted mushrooms. Instant recipes are good because such dishes can be served to the table after a day. After all, sometimes you want so much delicious right now, the temptation to eat delicious - a terrible thing!
Champignons washed from the mud and remove allsuperfluous and unattractive. Large specimens are cut into two or four parts. Mushrooms, greens and spices are packed in prepared tare layers, do not forget about salt. Each layer should be pressed slightly, so that the mushrooms "sit" tightly to each other. When the last layer is laid - cover with a plate and install the load, but do not clean it in the cold, but leave it on the kitchen table at room temperature for a couple of hours.
After we remove the cargo and merge the formedliquid. Now you need to add a couple of spoons of vegetable oil, shake vigorously and put it in a cool place. The next day, delicious and fragrant mushrooms are ready.
Here are a few simple ways of how to saltchampignons at home. As you can see, everything is extremely simple, but it turns out home-style delicious. Now salted mushrooms will always be the decoration of any holiday in your home.
