How to salt row mushrooms

In order to be able to put fragrant and mouth-watering mushroom products on the table, they are bought ready-made in the supermarket or made by hand, which usually turns out tastier. Rows grow in temperate forests.

The forest native is harvested from September to November. They can be salted and pickled, eaten fried and boiled. Experienced specialists in the art of cooking have compiled many recipes for salting rows at home in the winter or for immediate use.

Salting techniques and preparation of mushrooms

There are hot, dry and cold methods of salting rows. Hot is chosen if winter preparations are prepared, which can be consumed almost immediately.

The cold method is longer. Mushrooms are firm and crispy better. To eliminate the bitter taste, before the salting process, the ryadovichi are soaked in a container (barrel, basin) full of cold water. The skin should be carefully removed from the caps. The container with the gifts of the forest must be closed. A lid or a clean cloth will do for this purpose.

The soaking process lasts three days. Water needs to be changed 2 times a day. During this time, the mushrooms become less brittle. The elasticity of the caps indicates the readiness of the product for processing, which is carried out before starting to salt the rows. Mushrooms will be laid in six-centimeter rows so that each fungus lies with its hat down. The mass should be poured by mixing salt and pepper.

A closed container stands, closed with a lid with oppression for 2 days, after which you need to add a fresh portion of forest raw materials. The barrel is periodically filled to capacity. Salt solution is poured into rows, the barrel is closed.

Cold pickling with herbs

Before salting the mushrooms, a container is chosen, salt is poured on the bottom. You will need to lay the leaves of currant, cherry tree and horseradish, add dill. The rows are washed, placed in a clean container so that the hats look down.

All layers are separately covered with a large amount of salt. You can add spices: garlic, pepper, parsley. The top row is covered with green leaves. A clean rag or lid is laid on top, which must be pressed down with a heavy object. After a two-day salting process, the presence of juice is checked. With minimal quantities, it is required to strengthen the oppression. Salting mushrooms with this method will take 30 days. And you can try a slightly spicy crispy dish.

Hot technique

If the hostess has little time for preparations, it is better to use the recipes of the hot method.

According to one recipe, clean, sorted rows are poured with salt water and boiled for half an hour. After rinsing them after cooking under running water, they wait until excess liquid drains from the mushrooms, put the product in a jar. If the rows are taken in the amount of a kilogram, 40 grams of salt will be required. It is scattered in uniform streams between the mushrooms.

Tip: For a piquant taste and smell, you can use an increase of onion, dill, horseradish and garlic.

After closing the container with a lid and pressing down with a heavy object, the pickle is left for 7 days, after which it is consumed or put into the cellar in the winter.

The second recipe of the hot method, to salt the row mushrooms, is suitable for large volumes of raw materials. Rows are placed in pots or basins to blanch for about twenty minutes with constant foam removal.

After the water has been drained, the mushrooms should be salted in prepared containers, preferably in glass jars. Raw materials, folded in layers, are sprinkled with salt, spices can be added to taste, closed and pressed down with a press after shrinkage of the mushroom mass. In a shady cool place, the products are infused for a month.

The simple sterile way

Cleaned from forest specks and washed mushrooms are cut to make large pieces. The piece remains intact. Additionally, the products are washed 3 or 4 times.

The pot is filled with mushrooms and water. The medium fire of the stove is turned on. The mass boils. And in a weak mode, everything is cooked for another 20 minutes. At the same time, the foam is removed, and the brew is stirred.

Peeled garlic cloves are cut into thin slices. Jars and lids are prepared by pasteurization using any method. You will need a slotted spoon to remove the mushrooms.

Rows should be laid at the very bottom of the cans. Garlic and half a teaspoon of salt are sprinkled on top. Layers of mushrooms and seasoning alternate until the jar is full. There should not be voids. The mass in the container is tightly packed.

Take vegetable oil. A tablespoon is enough. Heated and hot poured into a jar. The sterilized lid will close the container with maximum density.

Each jar is turned over so that the lid is on the bottom and cools. Keep products refrigerated.

Rules for successful salting

To salt the rows, take a container made of wood or glass. Undamaged enameled dishes are allowed. Tip: Tin pails should not be used as they tend to oxidize and then transfer poisonous particles to the product.

In the room where the rows will be stored, there must be good ventilation. The optimal temperature regime fluctuates within 5 or 6 positive values. At lower temperatures, the product may freeze, its taste will be lost, and the mushrooms will crumble into pieces. A warm room contributes to the souring of raw materials. If the brine in the container has decreased quantitatively, you can add cooled boiled water.

According to nutritionists, the best method of pickling rows is hot, since heat treatment destroys all the poisons that are in the raw product.