How to salt honey agarics for winter at home
The end of summer is a joy for connoisseurs. Stumps and trunks of trees are strewn with whole bunches of mushrooms. Honey mushrooms are dried, marinated, salted. Let's look at how to salt honey agarics for winter at home.
The taste of salted snacks is most fully revealed when adding spices - bay leaf, sweet pepper, dried dill, cherry leaves, currant. A cold recipe for pickling is considered classic, despite the duration.
It is preferable to salt mushrooms in barrels, this creates woody notes in taste, makes it more tart. But modern housewives prefer pans and buckets due to greater accessibility, and storage of salted fats occurs in glass jars.
Classic salting recipe
Preparation should begin immediately after collection. First, mushrooms sort, culling dry, broken and wormy.
Below is a cold way of pickling. It is classic, as it contributes to the long storage and the disclosure of taste qualities.
- Fresh honey fungus - 10 kg;
- Cookery salt - 0,5 kg;
- Pepper fragrant peas, bay leaf, dill umbrellas - not less than 20 g. Each kind.
- Wash the honey fungus. In the container for pickling (pan, bucket, barrel), pour out a little salt and lay on the layer of salt mushrooms hats down on 3 layers.
- Pour a layer of salt and spices. Alternate steps 2 and 3 until the container is filled to the brim. The last layer should be salt.
- Cover the container with a cloth, from above put oppression on a round wooden base so that the weight is evenly distributed over the mushrooms. The yoke can be a brick, a jar of water.
- After the appearance of the juice covering the wooden basis for oppression, remove the load, cover with gauze and put it in a cool place.
- After settling, sweat (2-3 days), fill the place with fresh, sprinkling every 2 layers of salt with spices. Mushrooms must absolutely cover the brine.
- In this form, stand for several days at a temperature of 20 °, until fermentation begins. It manifests itself in the appearance of sour taste and characteristic odor.
- After fermentation, cover with a film and put in a cold room. The process of fermentation and salting should continue for another 5 weeks.
- When mold appears, it is necessary to completely remove it.
How to marinate mushrooms for winter in cans
The recipe for marinating is truly classic: this way you can cook any edible mushrooms.
- Opyata - 1 kg;
- Marinade - 1 tbsp. water, 25 ml of vinegar 9%, 2 tbsp. l. salt, 2 tbsp. l. sugar, cloves, pepper fragrant peas to taste.
- Choose not wormy, fresh mushrooms. Rinse with water. Throw out overripe, dry.
- Put into a saucepan, pour hot water, bring to a boil. Cook until they sink to the bottom. Periodically remove the foam.
- Mushroom broth strain through gauze, add salt, sugar and spices. Bring the broth to a boil and pour in the vinegar.
- Place honey agarics in a sterilized jar. Pour the marinade level with the neck. Hermetically close the lid, turn upside down, wrap it in a warm blanket.
If desired, table vinegar is replaced with balsamic or apple, spices of cranberries, oak, currants, dill are added to the spices.
Cold method eliminates heat treatment. Marinating is not cold in a cold way, as the only effect of acetic acid is not enough to completely cook mushrooms.Among cold cooking methods, cold salting is most often used.
Fresh mushrooms layers are laid out in a wooden keg so that between each layer there was a layer of rock salt. Then the barrel is covered with oppression. When excess brine appears, it is partially drained, and the emptiness formed after the settling of fungi is filled with a fresh layer. After 5 weeks of salting snack can be eaten.
- Before making honey agaric, soak in cold salted water with lemon juice to remove worms and prevent darkening.
- Under no circumstances should the ground for oppression be metallic, in order to avoid oxidation of the metal and the ingress of toxic substances into the brine.
- The excess of the mushroom broth that has not been used for the marinade can be poured over ice forms and frozen. So mushroom broth cubes are made.
- For pickling and marinating is better suited hats. If the legs are also preserved, they are cut to ⅓.
How to distinguish false firearms
False firearms grow at the same time and in the same places as edible. The main difference between an edible can is a foil ring on a leg, similar to a skirt.The color of the false caps is more saturated, and the plates under the hat are yellow. The edible cap is light brown, and the plates are beige or pale yellow. The smell of false smells is similar to the smell of mold.
Competently cooked honey agarics to taste are in no way inferior to the vaunted mushrooms, butter mushrooms or chanterelles. Moreover, they grow in large numbers, and the collection is not difficult. The main thing is to be able to distinguish edible giblets from false ones.
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