Opyat - very common fungi in ourforests. The season starts in early summer, and ends in late autumn. Therefore, you have plenty of time to collect mushrooms and prepare them. In this article we will tell you how salting is carried out hot in a hot way. You will learn all the tricks and secrets of preparing salted mushrooms, which, incidentally, are the most delicious in this form.
It is worth noting that the hostesses know two wayssalting - cold and hot. That's the last we'll talk today. Its main advantage is the rapidity of cooking mushrooms, in contrast to cold salting. The mushrooms also turn out to be tender and do not lose their form. This attracts those housewives who want to serve a meal on the festive table. However, traditional salting is hot-baked, which means fast consumption, so these mushrooms are not designed for long-term storage in the winter.
So, let's start cooking. First you need to thoroughly clean the mushrooms from the soil and sand, then rinse in cold water. When the honey mushrooms are ready for pickling, it is necessary to start preparing the brine.
Boil the water, then add salt to it (calculation:1 spoon of salt per liter of water). Again, put the pot of water on the fire, bring to a boil. Then we lower the mushrooms in a saucepan, cook for half an hour, stirring constantly. Do not allow mushrooms to stick to the bottom of the container.
The field of boiling mushrooms should be thrown in a colander to water the glass, and they dried.
Now you need to prepare a tank for pickling. It is better, if it is the dishes made of wood, but in a modern kitchen this is hard to find, so use an enamel pot or bucket.
At the bottom lay the leaves of cherries.Then we lower the mushrooms there. Spread the honey agarics with layers, pouring salt each. Prepare cloves of garlic and dill. Put them between the layers. You can also use currant leaves.
When you have finished laying out the mushrooms, cover them with a clean cloth, and put oppression on top.
The time of pickling is about 5 weeks. After that, you will be able to enjoy the wonderful taste of the drink, and also to please this delicious snack of home and guests.
We have described in detail the standard recipe for how salting is done hot in the hot way. But the hostesses know others. We tell you about them. For example, the salting is heated hot with vinegar.
You will need these ingredients:
Mine fungi, carefully clean them.
Now let's deal with brine.Pour the water into a saucepan, put it on the fire, bring it to a boil. Add salt, sugar and the above spices. We also drop mushrooms. We reduce the heat and cook for half an hour, stirring occasionally and taking off the foam. Next, you need to pour the vinegar and continue cooking for about 10 minutes.
During this time, we will wash and sterilize the banks.Cooked mushrooms are placed in a container with a brine, we seal them, turn the lid down and let them cool. Then you can hide in a cool place. A wonderful appetizing preparation for the winter is ready. Salting is drunk in a hot way in the banks - this is the most convenient and practical option for modern housewives.
Let's consider one more good recipe: salting will be drunk with a hot way with horseradish.
We sort the mushrooms, mine, we clean from sand and dirt. You can use a special brush.
You also need to make a pickle.In the pot, pour water, salt it, bring it to a boil, and then dip the mushrooms there. Cook need about 20 minutes. While the honey mushrooms are dry, we will prepare a tank for salting. At the bottom lay the leaves of horseradish, and then - the mushrooms in layers. Do not forget to add bay leaf, dill, bell pepper and cloves. Also it is necessary to pour salt on each of the layers. You can eat mushrooms in about 45-50 days, so salinize in the middle of autumn, so that on New Year's holidays there was a savory snack on the table. Bon Appetit!
It should be noted that it can be submitted toas a separate snack, or you can prepare a variety of dishes with them, for example, soups, salads, pancakes, pies. Be sure that each of them will be special - fragrant and appetizing. If you still decided to serve honey as an appetizer, we advise you to sprinkle them with chopped herbs. The stunning look and taste of the dish is guaranteed. You can also add onions, cut into rings. It all depends on your taste and desire. Bon Appetit!
Remember that if you stock up on mushrooms, latein the fall and early winter you will always have something to submit to the table. Salting will be burned hot by the strength of even the beginning hostess, who only learns culinary skills.
