How to salt large breasts (recipes)
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How to pickle big breasts
Before pickling large breasts, hats from legs are separated from mushrooms, cut into pieces and marinated separately. Sorted mushrooms are washed thoroughly. In the process of processing, to prevent their darkening, the mushrooms are stored in cold water with the addition of salt and citric acid (respectively 10 and 2 g per 1 liter of water). After preparation, the mushrooms are immediately placed in an enamel pan with marinade and cook until cooked. Marinade is prepared based on:
- 1 liter of water
- 50 g of salt
- 2 g citric acid
- 1 kg of prepared mushrooms
Boiled mushrooms are thrown into a colander and, after draining, are laid out in jars, which, as they fill up, are poured with a pre-prepared marinade. It is prepared as follows. Pour water into an enameled pan, add salt and sugar, bring the mixture to a boil, filter through 3-4 layers of gauze, then bring it to a boil again, add allspice, cloves, cinnamon, citric acid and 5% table vinegar. For 1 kg of prepared mushrooms it is necessary:
- 400 g of water
- 10 g of salt
- 10 g sugar
- 6 peas of allspice
- 2 pcs. carnations
- 1 g of cinnamon
- 3 g citric acid
- 100 g 5% table vinegar
Spices can be laid directly on the bottom of the cans, and put mushrooms on them. Cans filled with boiling marinade are covered with boiled varnished lids and placed in a pot with water heated to 60–70 ° C for sterilization. Sterilization time at 100 ° C: for cans with a capacity of 0.5 l - 30 min, 1 l - 40 min.
After processing, the cans are hermetically sealed, turned down with the neck and cooled.
Is it possible to salt large breasts
The answer to the question of whether it is possible to salt large breasts depends on the state of the feedstock. If mushrooms are harvested in cold autumn weather and are not spoiled by worms, then they are suitable for canning. If there are signs of damage, you should not do this. Sort and clean the breasts properly, cut large ones into 2-4 parts, separate the hats from the legs, wash in two or three changes of cold water and lower in salty boiling water, adding 1 glass of vinegar to it. When the mushrooms boil well 4 times with a white key, remove and put all the mushrooms on the sieve, drain the water in which they were boiled, and do not pour cold water on them, but cool them either on the sieve or on a dish.When the mushrooms have cooled completely, then put them in jars and pour the cooked vinegar cold broth, put a few branches on top:
- tarragon
- lavender
- marjoram
Pour the top of the jar with Provencal oil on your finger and first tie the jar with paper over a wooden mug, and then tighten it with a moist bubble, allow it to dry and then place it in a cold but dry place.
How to pickle large breasts (recipe)
According to the recipe, large breasts before salting are soaked in salted and acidified water:
- 10 g of salt
- 2 g citric acid
- 1 liter of water
within 2 days. In the process of soaking, water is changed at least twice a day. Instead of soaking the breasts, you can blanch in boiling salted water:
- 10 g of salt
- 1 liter of water
5-6 minutes
After blanching, the mushrooms are cooled in running water, allowed to drain and put the mushrooms in barrels or in glass jars.
First, a small layer of salt is poured onto the bottom of the barrel or jar, then the mushrooms are carefully laid out with their hats down with a layer of no more than 6 cm and sprinkled with salt.
The amount of salt is determined at the rate of 40-50 g per 1 kg of prepared mushrooms.
In this way, the entire container is filled, the mushrooms are covered with a clean cloth, a bent circle and a small load are placed on top.
After 2-3 days, when the mushrooms condense and separate the juice, freshly prepared mushrooms are added to them, observing the same stacking procedure and adding salt from the same calculation.
This is done until the sediment of the fungi stops.
After each addition of mushrooms, a pressure circle and load are set.
Mushrooms must be covered with the resulting brine.
If it is not enough, you can add a saline solution prepared at the rate of 20 g of salt per 1 liter of water.
Filled containers are carried out in a cold room.
It is recommended that mushrooms prepared in the described way be stored at a temperature not lower than 1 ° C and not higher than 7 ° C.
Another recipe for salting large breasts.
For 1 bucket of mushrooms:
- 1.5 cups of salt
Soak large, washed breasts for 2 days in cold water, changing water every day. Then lay in rows in a wooden dish of non-resinous wood, pouring salt. You can sprinkle them with chopped white onions.
Salt large breasts for the winter.
Ingredients:
- 10 kg of mushrooms
- 400 g salt
- 35 g of dill (greens)
- 18 g horseradish (root)
- 40 g garlic
- 35–40 peas of allspice
- 10 bay leaves.
Mushrooms are cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and laid in a barrel, interbedded with spices and salt. Mushrooms are covered with a napkin, put a pressure circle and a load. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third. A brine should appear above the circle. If the brine does not appear within two days, increase the load. 30-40 days after salting, the mushrooms are ready for use.
