Salting saffron milk caps at home
In the forest a lot of mushrooms and you can always find mushrooms. These mushrooms are perfect for pickling. If you still do not know how to do it, then UchiDoma will share with you simple and delicious recipes pickles.
There are three methods of salting saffron milk caps: Express method, cold and hot. Each in his own good. Now we will briefly tell about each of them.
Cold pickling Ryzhikov
This method is good because the mushrooms will still have all the useful properties. To carry out salting this method, 1 kilogram mushrooms take:
- Ground black pepper, to taste.
- A couple of cloves of garlic (should be cut into plates).
- Twenty peas black allspice.
- Ten Bay leaves.
- Twenty grams leaves of currant.
- Fifty grams of salt.
For this method of pickling is suitable only young mushrooms. Peel and rinse under cold water. Then a little dry and start to lay out in a vessel in which to colitisa mushrooms. On the bottom sprinkle a little salt, then lay out the mushrooms layers, only the caps up. Each layer must be sprinkled with salt and add spices.
On top of the mushrooms, put clean gauze, cover with a wooden circle or plate. Press the top load. Mushrooms need to put in a cool place (refrigerator or cellar), where to write for three to four weeks.
For pickling Ryzhikov best to use ceramic or wooden barrel. But can also be salted in jars. But not iron or plastic utensils.
Hot salting Ryzhikov
In winter the mushrooms to pickle and hot method. It is good that the mushrooms Salada faster, and the mushrooms themselves to fit any size. To carry out salting this method, you need to:
- Black pepper.
- Leaves of currant.
- Bay leaf.
- Branches of dill.
- Two hundred and fifty grams of salt.
- One head of garlic.
- Five pounds Ryzhikov.
Peel and wash the mushrooms. This salting will fit both large and small mushrooms. If you have large caps, then you need to cut them into pieces of medium size. Cover with water and put three to four minutes to cook. When they start to boil, remove the foam. Toss cooked mushrooms in a colander and refrigerate. Then heads up, place them in a container for pickling. Each layer sprinkle with spices and salt. Put gauze and cover with a wooden circle or plate and press load. All of this is put for one month in a cool place.
A rapid method of salting Ryzhikov
You have to learn only about the Express-method pickles. This method will fit you, if you want to please yourself and loved ones today. So, you need:
- Small mushrooms.
Saline rapid method mushrooms cannot be stored for long periods, they need to eat for some days, so do not take a lot of mushrooms. Clean them, put in a glass dish with their tops down. Each layer sprinkle liberally with salt. No need to spare the salt, as the mushrooms should be fully asleep. When will brown the brine, is still an hour and a half to wait. After, you can start to eat.