Soldering Grusso Hot Way Recipe for Steps

Gudes grow in our latitudes everywhere. After a good rain, many are sent for "prey", bringing full luxury mushrooms. At this point, the question of how to prepare about the reserve of this snack, because long in the fresh form they are not stored. How does a sinking of a weak in a hot way, step-by-step instructions and dosages in the preparation of brine we will look at below.

Mushrooms began to use the mushrooms for a long time. There are many recipes for the preparation of this forest inhabitant, but in order to salt them, or dry. In the last form, they are more suitable as seasonings to the garniram and first dishes. Many people fell to the taste of fungi, which will become an excellent snack, add-on to the head. They are especially tasty in combination with potatoes.

How to salute freight so that they are delicious and preserved longer?

The most difficult task in this process, after a collection, of course, is cleaning. It is necessary to clean the mushrooms from the ground and dirt, leaves, cut off the legs (if you plan to shed without them), as well as remove black or damaged pieces with mushroom.

When the longest and diligent process is completed, you can go directly to the salmon:

1. In a large saucepan, we recruit clean water and put boiling.

2. Add salt from the calculation of 4 tablespoons per 1 kg. Grup. Preferably ordinary stone and non-iodized. Salt "Extra" or maritime will have deviations in the dosage due to its features.

3. After boiling, we put the prepared mushrooms, we reduce the heating and leave on the stove to boil for 20 minutes.

4. At this time, we put the second saucepan with water. It will prepare brines for filling mushrooms.

5. After pure water boils in the second saucepan (3-5 liters), add the main ingredients to it:

- 4 tablespoons of salt (by calculating 1 kilogram of mushrooms);
- peas pepper - about 10 pieces;
- pepper fragrant - 5-7 pieces;
- dill (not young, and for conservation, with umbrellas) - 3 - 5 pieces;
- Carnation - 1 pc.;
- Bay leaf - 2-3 sheets

I give this mixture to get 10 minutes.

6. Polling the brine, separating from spices.

7. Mushrooms at the expiration of 20 minutes throw on the colander.

8. In the dishes we use to salmon (you can take deep spacious trops) we put the pepper and dill, and then freak caps down.

9. Pour hot brine.

10. Add a tablespoon of sunflower oil into each jar.

11. From above, sprinkle with spices remaining from the preparation of brine.

12. We put under the press and leave in this form for several days.

Preferably after cooling to rearrange them in a cold place.

In such a form, mushrooms should stand 3 days, after which they need to be distributed over jars.
They need to be laid tight so that there are no air traffic jams between them. It can entail damage to the entire jar with salting.

13. Pour jars with mushrooms with brine and leave it for a couple of weeks, in a cool place.

Mushrooms are ready for use and become an indispensable assistant in the preparation of the menu.

They can be served separately, decorating greens and onions. They come up for cooking salads and cold snacks.

Gudget hot peasors are prepared faster and easier, since it is not necessary for several days in a row, unlike, remember to change water on time. But the taste of the finished product will certainly differ. Having tried both methods, you can decide with preferences in flavoring qualities and the grinding method. In any case, the salting will provide a seven delicious product throughout the conservation season.