How to salt mushrooms under the press in hot and cold ways
Ginger by nature have a lot of vitamins and minerals. In addition, this species belongs to the 1st category of edibility, which means that they can be eaten raw, without any processing. The vast majority of mushroom pickers value such advantages in saffron mushrooms and consider them universal mushrooms. So, they cope with any process of processing for the winter: pickling, pickling, drying, freezing. From saffron mushrooms prepare delicious first and second courses.
If we talk about salting saffron mushrooms under the press, then in this case the quality of a cold snack will depend on several factors. For example, you should carefully prepare the mushrooms and a container for salting, as well as correctly calculate the number of spices. In addition, the workpiece must be stored properly so as not to deteriorate.
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Rules for salting saffron mushrooms under pressure
Salting saffron mushrooms under the press means cold and hot methods. The first is the salting of raw fruit bodies that have only been cleaned and rinsed. And for the second option, preliminary boiling of the product is carried out for 10 minutes. To salt tasty and healthy mushrooms under oppression, you need to follow the following rules:
Sort fruit bodies, leaving only whole and strong specimens. They are ideal for making cold snacks.
Cut off the lower parts of the legs or remove them completely. This part of the fruiting bodies can be preserved separately, or it can be combined with hats.
Take a toothbrush or kitchen sponge and wipe each copy, paying special attention to heavily soiled areas.
Rinse the mushroom crop thoroughly, and then boil for 10 minutes in water with a pinch of citric acid. Recall that boiling should be carried out only with the hot method of salting.
How to pickle mushrooms under the press: preparing dishes
Before you learn how to pickle mushrooms under the press, you should also prepare the dishes:
- Rinse the container thoroughly with a solution made of water, soda and salt.
- Pour boiling water and put in a warm place to dry. For salting saffron mushrooms under oppression, you can use only non-metallic dishes. Most often it is a wooden barrel, an enameled pan (bucket), as well as glass jars.
- Prepare a gauze cloth, which should cover the workpiece, thoroughly wash it and dry it.
- A wooden circle or any other plane (for example, a plate) should also be rinsed with boiling water and dried.
- Prepare oppression: stone, brick, bottle or glass jar filled with water. If stone or brick is used, then it must be washed in saline, dried and wrapped in a clean cloth.
How to salt mushrooms under the press at home
How to independently salt the mushrooms under pressure at home? The following steps will help even novice housewives cope with this crucial process:
- After cleaning and boiling (with the hot method), the mushrooms are laid out in the tank for pickling with their hats down.
- Previously, at the bottom of the dishes, a “pillow” is formed from pure leaves of currant, cherry, grape, horseradish or oak.
- Between layers of fruiting bodies, salt, spices and spices are distributed. Usually, for 1 kg of mushrooms, it is enough to take 40-50 g of table or sea salt without any additives. Spices can be any: fresh or dried dill, a mixture of pepper grains, garlic, horseradish root, bay leaf, cloves, mustard seeds, nutmeg, coriander, etc. However, you do not have to overdo it and put a lot of seasonings. The saffron mushrooms themselves are very tasty and fragrant, therefore they do not need a lot of spices.
- Cover the workpiece with fresh leaves of cherry, currant, oak, etc.
- Cover with a clean cloth or gauze, set the plane and set the load. The mushrooms settle under the press and secrete aromatic juice.
- Take out the container with the workpiece in a cool room.
Salted saffron mushrooms: how many days to keep mushrooms under pressure
After the snack is in the basement, cellar or in any other cool room, some time should pass for further salting. How to determine how much you need to keep mushrooms under pressure? Since this type of fruiting bodies does not have bitterness, it takes several days to pickle. After 2 days, mushrooms settle to the bottom and let the juice. This procedure should be monitored, since the allocated liquid should completely cover the mushrooms. If this is not observed, then it is recommended to fill the missing volume of liquid with cold boiled water.
In particular, the answer to the question of how many days to salt the mushrooms under the press will depend on the method of salting. With the cold method, 7-10 days are enough for mushrooms to cook, and with the hot method, 3-4 days. After the allotted time, saffron milk can be transferred from a common dish into sterilized glass jars, filled with brine and closed with nylon covers.
What to do if mushrooms under the press are moldy?
There are times when mold appears in the mushroom harvest. Many housewives begin to worry, seeing this unpleasant feature. What is recommended to be done if the mushrooms are moldy under the press? First of all, you should evaluate the "scale of the tragedy" and see how much mold has spread over the workpiece. If it is located only on the surface, then you need to remove the top layer of mushrooms and discard. Then wash the gauze, and wash the circle and load in a soda solution.
To prevent the occurrence of mold, it is recommended to rinse the circle every 2-3 days and bend it with warm salted water, then rinse with boiling water.
In addition, it is very important to observe the storage conditions of the snack. So, the temperature in the room should not exceed + 7 °. Otherwise, bacteria will begin to develop in the snack, and mold will form.
Following all the tips mentioned, each housewife will be able to qualitatively salt the mushrooms under the press.
