How to salt pickles in a saucepan yourself

It is time to talk about how to salt the mushrooms in a saucepan yourself without making any possible mistakes. It is very unpleasant when the mushrooms collected with difficulty in the forest and processed with love become moldy and lose their suitability for eating.

Tasty mushrooms in the pan will be obtained only with the detailed observance of all the steps of the above recipes. Therefore, before you salt the mushrooms in the pan, you need to carefully study the layout of the products, the proposed method of canning. This article, in particular, talks about how to salt the mushrooms in a pan under oppression, and also gives tips on choosing dishes. Please note that it is not recommended to salt the mushrooms in an aluminum pan, as this metal easily reacts with foods.

Is it possible to salt the mushrooms in an aluminum pan

The answer to the question of whether it is possible to salt the mushrooms in an aluminum pan is always only negative. This cannot be done categorically. The container for pickling mushrooms can be any, except aluminum, clay, galvanized, since this package is corroded by brine and forms harmful substances that can poison the mushrooms, so it can not be used for pickling. The pan prepared for pickling mushrooms should be clean and free from odors. Glass and enamel ware should be well washed and dried. Enamel pan should not have chips.

Cooking salted mushrooms in a pan

Before we cook salted mushrooms in a pan, we choose the right dishes and attributes for the culinary process. How to do this is written above. Mushrooms are washed, salted, cleaned of debris and poured with water for about 1 hour so that sticky leaves and small debris get wet. Then the mushrooms are boiled over.

Before laying mushrooms on the bottom of the pan, pour a layer of salt.

On top of it should be laid black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut at a distance of 0.5 cm from the cap. Stack mushrooms tightly, with their caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic). For 1 kg of fresh breasts take 35-50 g of salt. From above, you need to cover the mushrooms with a layer of leaves of currant, horseradish, cherry, dill, to protect them from mold, which can appear on the surface of the brine.

Then the mushrooms are covered with a wooden circle, a load is put on it and the container is covered with a clean rag. Oppression should not be heavy. He must squeeze the mushrooms and squeeze out the air from them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. After 1.5–2 months after the day of salting, the mushrooms are ready for use. The temperature in the room during salting of mushrooms should not exceed 6–8 ° С, otherwise they can become sour or moldy, but also should not fall below 0 ° С, because at low temperatures, salting is slower. It is best to store ready-to-eat mushrooms at a temperature of 0–4 ° С. The brine should completely cover the mushrooms. If the brine is small, you need to add it with a 10% solution of salt in boiled water.Mold is removed with a clean rag moistened with a solution of salt or vinegar, and a wooden circle is washed in this solution and oppressed.

Salted recipes in a saucepan

Next, we offer some tried and tested recipes for pickling mushrooms in a saucepan at home. Among them, you can find a suitable way.

Salting raw mushrooms in a pan.

Ingredients:

• 10 kg raw mushrooms
• 450 to 600 g of salt (2-3 cups).

1. Mushrooms collected in dry weather are cleaned, removing all damaged parts, washed with cold water.
2. Allow to drain water and layers, pouring each layer with salt, put in a pan.
3. The bottom is covered with salt, laid mushrooms (with caps down) with a layer of 5-6 cm and again sprinkled with salt.
4. Sprinkle the top layer with more saturated salt, cover with a clean napkin, put a wooden circle with oppression on it.
5. In a few days, the mushrooms will settle.
6. Add a new portion of mushrooms or fill with mushrooms, previously salted in another small bowl.
7. The resulting brine is not poured, but is used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces.
8. Mushrooms so salted in this way are salted out and become usable after one or two months.
9. Stone-oppression should be moderate: if it is too light, the mushrooms will rise up, if too heavy, you can break the mushrooms.

Salted boiled breasts.

Ingredients:

• 5 kg
• 250-300 g of salt
• Onion
• Garlic
• dill greens
• horseradish root to taste

Salting of mushrooms and podgrudy in Altai in a pan.

Ingredients:

• breasts - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35–40 peas
• bay leaf - 10 sheets
• salt - 400 g.

Mushrooms are sorted, cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. Then the mushrooms are discarded on a sieve and placed in a pan, interbedding them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If the brine does not appear within 2 days, increase the load. The pan is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third.