Best snack on your desk: how to solit white freight

Mushroom collection season in full swing. But not all of them can be placed in a frying pan or put it on the winter. For Gruzny, for example, the best preparation option is salting (although modern cookies are frying them, and extinguish). However, do not everyone know how to solit white freight.

How to distinguish germ

These mushrooms grow in large quantities in our forests. And collect them - one pleasure: they grow large colonies, and it is quite simple to distinguish them from inedible relatives. But before soring white freak, you need to understand that they are both raw, and black, and yellow, and peppers.

The most delicious in the salting is considered white (they are also called real - raw) freight. A hat for such a fungus white or yellowish (rather, even creamy) with watery divorces. It is uneven shape (wavy), and is strongly published at the edges. If it is sad to break in any place, a white juice will appear, which will become grayish in the air. It is best to look for such mushrooms in birch and pine forests.

If you have collected a yellow look, then you definitely need to find out how to solit the freight in the banks - they are used only in saline. Yellow Gruce Hat can grow up to 15 cm in diameter. But this is not a maximum. The largest are black. Their caps can be 20-22 cm. This kind of mushrooms eat salty, but pre-boiled.

Interesting is the pepper germ. The fact is that if it is dried and crushed, it will completely replace the pepper on your table.

Secrets of obtaining excellent crispy salty mushrooms

So, we already know that the freight is an excellent snack at the winter table. Crispy, delicious, he will remind the sunny autumn day "quiet hunting". But the stories of the masters about how to solicate white freight, turn into a despondency, and it seems that it is tedious and difficult.

To begin with, you should remember several important details:

1. Only young and dense mushrooms are suitable in the salting without traces of "rust" and worms.
2. Before soring white freak, be sure to extract them within a few days.
3. Use the right container: enamelled dishware, ceramic or wooden barrels, glass jars.
4. Already ready mushrooms are definitely rinsed under running water; Similarly, it should be done with a rag that covers the pickles, and goops.

Method of processing

So, if you are going to salt the freight, the recipe will need a proven and suitable for your mushrooms. Because, as already mentioned, black freight is necessarily boiled before the litter, and white can be used in a jar and raw. Actually, there are two basic methods of making salty pets: a cold way and hot.

Preparation

In both cases, the preparatory stage suggests not only a thorough washing of mushrooms, but also soaking them in pure water. If it is hot days, the water needs to be changed every 2 hours, and the total time of staying weak in it does not stretch more than 1.5 days (day, night, day). In cool weather, you can increase the time to 2-3 days with water replacement every 4-5 hours. The whole bitterness will come from mushrooms.

Cold way

How to solit white freight, it is easy to understand. The main thing, comply with all the rules. If you have some fungi, it is quite suitable for a clean glass bank. Of course, traditional oak kegs are preferable, but where to take them?

At the bottom of the banks, we smell the salt layer (remember that for all types of pickles should use a large non-iodized salt). It should be processed from the fact that about 40 g of salt takes on each kilogram of mushrooms. It is placed on it the leaves of shit and currants or cherries, garlic (it should also be cut into small plates) and the inflorescence of the dill. Having understood with spices, proceed to laying mushrooms. It is necessary to do it very calmly and carefully, so as not to break the fragile mushrooms. Fold the freight with caps down. Each layer I spend pepper peas (3-4 pieces). To the top fill the jar and cover the mushrooms with currants or cherry leaves.

Then you need to create a blow. For this, it takes a smaller than the neck jar, cover or saucer, and the load is stacked on it. The whole design should be removed for 1-2 months in a cool dark place. In the city it is most often a refrigerator, but in the suburban conditions - a basement.

Hot fashion

If you are not sure what you know how to solit the freight, the hot way for you. First, most people are afraid to use raw mushrooms, and secondly, this technology prevents them in marinade.

For hot salts, you can not soak the freight for so long. Enough a couple of hours. Then each game of mushrooms should be booked in salted water for 20-30 minutes. Water for each portion needs to be changed.

In the process of cooking on the surface of the pan will appear a foam that needs to be maximally removed. Next, mushrooms are folded onto a sieve and washed with cold running water.

The pickle for the pickling is filled with spices (as opposed to cold salt, it can be used onion here), then the mushrooms are also folded down with the hats down the caps, removed for a week in a cool place.

If you have gathered a whole thing, it is more inappropriate to boil them to several pieces. Large volume of mushrooms blanched. The saucepan is boiled salted water and lowered mushrooms in it in meshes for blanching (this is a container in the form of stainless steel grids). After 15-20 minutes, the freight is taken out and give water drain. Then, based on the calculation: 60 g of salts per kilogram of already boiled mushrooms, they are arranged in the prepared containers. Such pickles will be ready for days after 20.