Hot salting mushrooms - easy and delicious recipe

Since ancient times the mushroom has been considered one of the best mushrooms, intended for pickling. After cooking, he acquired excellent taste qualities: juiciness, fleshiness and a special "forest" flavor. In addition, the pear is very useful, because it contains a lot of valuable nutrients: phosphorus, magnesium, potassium, calcium and vitamins A, B1, E, B2, C, PP. In this conditionally edible fungus there is a significant amount of protein (32 g per 100 g of mushrooms), so it can easily replace meat. In this article, we will tell you how to correctly carry out hot pickling of mushrooms. Using our tips, you can prepare delicious and healthy mushrooms, which will become the main decoration of your table.

Hot pickling of mushrooms: preparation of mushrooms for conservation

In Russia, the piles are harvested for winter in two main ways: cold and hot. The latter involves the use of heat treatment to improve the preservation of canned food. In any case, whichever method is used, the mushrooms must be pre-treated and prepared. They should be cleaned of sand and earth, leaves and grass, and rinse well under running water. You should also scrape the mushrooms with a knife, carefully removing the top layer that accumulates dirt. Particular attention should be paid to the zone near the hats of the mushroom. After all the mushrooms are well cleaned and washed, they are placed in a pot or a bucket of water and cover with a lid. Above put oppression, not giving mushrooms to float on the water surface. The main thing - to pick up not too heavy oppression, otherwise mushrooms can be damaged and crushed. After that, you can safely leave the mushrooms alone for a few days soaked. Water in the tank should be changed regularly (3-4 times a day), so that the mushrooms actively give all their bitterness.

The recipe for salting hot mushrooms

A hot way of making mushrooms is considered to be the best variant of home preserving, allowing to obtain juicy, soft mushrooms with a pronounced flavor. If you have the opportunity to collect the mushrooms and prepare them for the winter, be sure to use the hot salting method.

To prepare 5 kg of mushrooms you will need the following ingredients:

• Mackerel;
• Garlic - 15 denticles;
• Pepper (peas) - 20 pcs .;
• Salt large - 10 tablespoons;
• Bay leaf;
• Umbrellas of dill;
• Green currant leaves - 20 pcs.

So, let's talk about how hot salting is carried out at home. After soaking, the mushrooms are placed in a saucepan with salted water and cooked for 15 to 20 minutes. Formed foam should be periodically removed. While they are preparing, you need to prepare the rest of the products: rinse and dry the currant leaves, peel and cut the garlic into thin plates. Sterilize the jars (you can do it quickly in a microwave oven) and pour a little salt in them. We also place black peppercorns on the bottom, currant leaves, dill umbrellas. After boiling, mushrooms are thrown into a colander and left to cool. Then they are distributed on the prepared banks as follows: a layer of mushrooms, then a layer of salt, dill, garlic, currant leaves and black peppercorns. Layers alternate before filling the entire can. After this, bring to a boil the broth, in which our piles were prepared, and pour it into the jars. Immediately close the container capron lids, which also need to pre-boil. We let our mushrooms cool down. This is how the salting of mushrooms occurs in a hot way. All you can clean the delicious homemade billet in the fridge. Two months after the hot pickling of mushrooms, mushrooms can be eaten. It is advisable to wash the mushrooms before consumption. You can also squeeze out one clove of garlic, add thin half-rings of onions and sprinkle the dish with a weak solution of vinegar.