Picking mushrooms, being a Russian waycanning, is not widely spread abroad, because it is believed that mushrooms, freckles and podgruzhki are poisonous. Indeed, if they are subjected to heat treatment, they often cause poisoning, but the salted mushrooms are very tasty and quite edible.
Usually grease rozhiki, freckles, mushrooms,champignons, podberezoviki, white mushrooms and boletus. First they are sorted and cleaned, removing the legs, and then washed well in cold water. In this case, some fungi are salted immediately, and others - after a long soaking in salted water: mushrooms - five days, freckles - three days, red fish are poured for three hours. Water should be changed three times a day. Mushrooms for salting are mixed with various spices and roots, put in containers and kept at a temperature of twenty degrees until the appearance of sour taste and a specific flavor. After that, they are washed and stored in a cool place.
There are three ways of picking mushrooms: a cold, hot way and a dry way. Let's consider each of them in more detail.
1. Cold method of salting.At the bottom of the container lay bay leaf, currant, dill, horseradish, cloves, garlic and sweet pepper. Top put the mushrooms in layers of eight centimeters, each while pouring salt (for one kilogram of mushrooms - fifty grams of salt). Mushrooms are covered with a cloth and a lid, on top of which they put oppression.
After a few days, the excess brine merges and a new portion of mushrooms is added, and continue to do so until the container is full. Salted mushrooms are stored in a cool place.
Cold salting lasts up to two months, the mushrooms are hard and crunch when chewing.
2. Hot way of salting.Mushrooms are cleaned by removing the legs (they are salted separately). In a container poured water from the calculation of half a cup per kilogram of mushrooms, add salt and boil. In boiling water put the mushrooms and cook, periodically removing the foam, and then add the spices.
So, one kilogram of mushrooms is taken: two tablespoons of salt, three laurel and currant leaves, five cherry leaves, three peas of pepper and a clove flower, five grams of dill.
Readiness of mushrooms is determined by their subsidence at the bottom of the dishes and the clarity of the brine.
Salted mushrooms are removed, cooled and, together with the brine, they are placed in cans and closed. You can use them in a few days, they become soft, but somewhat worse stored.
3. Dry method of salting. In this way, grease, mainly, ginger. They are cleaned, wiped with a cloth, put in a barrel and covered with salt. Eat mushrooms only in a month.
It should be noted that salted mushrooms caneat as a snack, and enter into a variety of fillings or salads. Before they are used, they are washed or soaked. Soaked mushrooms can be fried.
It should be remembered that it is necessary to salt the mushroomsin wooden barrels or in glass or enameled vessels. The packaging must be clean and free of odors. You can not use pottery from clay for pickling, since it will be unsuitable for further use, and dishes made of tin.
Salted mushrooms anddishes in which they are included, very tasty and nutritious. It is interesting that if they are washed and boiled in milk, so that the salty taste disappears, they will look like fresh mushrooms. After that, they can be fried, and also used to make soups or saltwort.
Salted mushrooms are stored in a cool place in thebrine, but they should not surface. If the pickle is not enough (it can evaporate), then the boiling water is poured into the container. In the case of mold on the walls of dishes, remove it with a damp cloth soaked in hot water.
