Why are salted saffron mushrooms soured and what to do in this case?

Many lovers of the “silent hunt” are sure that it is saffron milk that is perfect for cooking for the winter as a pickle. These mushrooms are not only pleasant to collect, because they grow in large groups, but also carry out the initial processing.

The flesh of saffron milk has a juice that is completely bitter, so they are practically not soaked, but only washed in plenty of water. The legs of the mushrooms are quite thick, they can be salted with hats, which is not done with other types of mushrooms. Although all types of saffron milk mushrooms are included in the list of some of the best candidates for pickling, they still distinguish pine and spruce.

How to cook mushrooms so that the mushrooms do not turn sour?

How to cook an appetizer for the winter so that the salted saffron mushrooms do not soured or deteriorate? To begin with, mushrooms must undergo preliminary preparation for salting, as well as cleaning.

• Ginger to sort out, discard spoiled and broken, remove all forest debris from the surface of the hats: the remains of grass, needles and leaves.
• Rinse fruit bodies in a large amount of water (if they are not intended for dry salting) and put on wire racks to allow the liquid to glass.
• Then you can start the process of salting or other options for preserving mushrooms.

It should be noted that not always the initial processing of mushrooms can lead to their acidification.

If the preliminary cleaning was done according to all the rules, then souring could occur for other reasons. Why did salted saffron mushrooms sour, what could lead to this problem?

For example, salting was stored in a bright and warm room at elevated temperatures. It is recommended to store canned mushrooms in a dark, cool and well-ventilated room at a temperature not exceeding + 10 ° С.

What to do if salted saffron mushrooms pickle is slightly soured: practical tips

Sometimes housewives are faced with a situation when mushrooms begin to roam: what to do if salted saffron mushrooms soured? Below are some practical tips on how to deal with this problem.

• Remove the mushrooms from the container in which they were salted, rinse thoroughly and boil in boiling water for no more than 5-7 minutes.
• Put in a colander, leave to drain and cool.
• Distribute into glass jars, seal with your hands and pour in brine (take 1 tbsp of salt per 1 liter of water). For greater certainty, so that the salted saffron mushrooms do not begin to sour, add ½ tsp to the jars. dry mustard.
• Close tight nylon covers and take out to the basement.

As mentioned above, salted saffron mushrooms need to be stored under certain conditions. However, this will depend on which salting method you have chosen.

With the cold salting method, fruiting bodies cannot be left at room temperature at all. Containers with the workpiece are immediately taken out to the basement or refrigerated and stored for about 12 months. But the mushrooms will be ready in a couple of weeks.

If we are talking about salting saffron mushrooms, based on the hot method, then after 15 days the snack is ready for use. Product storage is expected only in a dark, cold basement for no more than 12 months.

However, even after the proper cooking process of the mushrooms, a problem may arise.

If the salted saffron mushrooms are still soured, the following steps should be taken:

• Rinse and soak the mushrooms for 2 hours in cold water.
• Rinse again under the tap and put in a colander to drain.
• Boil in two waters with citric acid for 5 minutes and place in sterilized jars.
• Pour with fresh brine (take 1 tablespoon of salt per 1 liter of water).
• Top with clean green horseradish leaves and close with tight plastic covers.

If salted saffron mushrooms soured a little, what to do in this case? Many housewives do not alter the workpiece, but rather they wash, boil and fry the mushrooms with onions and carrots for 20 minutes over low heat.