Before salting large breasts, it is important to choose a suitable culinary way of processing and preserving them. Prepare large breasts for a recipe designed for preparations for the winter of standard fungi are not allowed. Because additional cooking required. In some cases an assessment of the condition of the feedstock for worminess is required, the presence of a fungal infection and much more that may end up harming canned food during storage. So if skip the presence of signs of fungal infection, then the appearance mold during winter storage is simply unavoidable. And use in food-like products (mildewed) without heat handling is very dangerous. Choose a way to pickle large Gruzdy, on this page, where only the most effective methods. You can also see the big white breasts in the photo, where It is shown which mushrooms are suitable for processing.
How to pickle big breasts
Before pickling large breasts, the mushrooms are separated hats from legs, cut into pieces and pickle separately. Sorted mushrooms are washed thoroughly. In the process of processing mushrooms to avoid darkening, store in cold water with the addition of salt and citric acid (respectively 10 and 2 g per 1 liter of water). After preparation, the mushrooms are immediately placed in an enameled pan with marinade and cook until tender. Marinade is prepared based on:
- 1 liter of water
- 50 g of salt
- 2 g of citric acid
- 1 kg of prepared mushrooms
Boiled mushrooms are thrown into a colander and after draining the liquid laid out in banks, which, as they fill, fill in advance prepared marinade. It is prepared as follows. IN an enameled pan is poured with water, salt and sugar are added, bring the mixture to a boil, filter through 3-4 layers of gauze, then bring to a boil again, add allspice, cloves, cinnamon, citric acid and 5% table vinegar. 1 kg prepared mushrooms must:
- 400 g of water
- 10 g of salt
- 10 g sugar
- 6 peas of allspice
- 2 pcs. carnations
- 1 g of cinnamon
- 3 g citric acid
- 100 g 5% table vinegar
Spices can be laid directly on the bottom of the cans, and on put them mushrooms. Cans filled with boiling marinade boiled varnished lids and set in a pan with water heated to 60–70 ° C for sterilization. Sterilization time at 100 ° C: for cans with a capacity of 0.5 l – 30 min, 1 l – 40 min
After processing, the cans are hermetically sealed, turned over down and cool.
Is it possible to salt large breasts
The answer to the question of whether it is possible to salt large breasts, depends on the condition of the feedstock. If mushrooms are collected in cold autumn weather and not spoiled by worms, then they are suitable for canning. If there are signs of spoilage, you should not do this. Sort and clean the breasts properly, cut large into 2-4 parts, separate the caps from the legs, wash in two or three turns cold water and dip in salted boiling water, adding 1 a glass of vinegar. When the mushrooms boil well 4 times with a white key, remove and put all the mushrooms on a sieve, drain the water in which cooked, and do not pour cold water over them, but cool them or decide, or on a platter. When the mushrooms cool completely, then fold them in jars and pour cooked vinegar cold broth, put there are several branches on top:
- tarragon
- lavender
- marjoram
Pour the top of the jar with Provencal oil on the finger and tie first a jar of paper over a wooden mug, and then covered with raw bubble, allow to dry and then render in cold but dry a place.
How to pickle large breasts (recipe)
Prescription big breasts before salted soaked in salted and acidified water:
- 10 g of salt
- 2 g of citric acid
- 1 liter of water
within 2 days. In the process of soaking, water is changed at least twice a day. Instead of soaking the milk, you can blanch in boiling salted water:
- 10 g of salt
- 1 liter of water
5-6 minutes 
After blanching, the mushrooms are cooled in running water, give it drain and stack mushrooms in barrels or in glass jars.
Previously, a small layer is poured onto the bottom of the barrel or banks salt, then carefully spread the mushrooms with their caps down in a layer not more than 6 cm and sprinkle it with salt.
The amount of salt is determined at the rate of 40-50 g per 1 kg prepared mushrooms.
Thus fill the entire container, cover the mushrooms clean cloth, set on top of the folding circle and a small load.
After 2-3 days, when the mushrooms condense and secrete juice, to them add freshly prepared mushrooms following the same procedure stacking and adding salt from the same calculation.
This is done until the sediment of the fungi stops.
After each addition of mushrooms, a pressure circle is set up and cargo.
Mushrooms must be covered with the resulting pickle.
If it is not enough, you can add saline, prepared at the rate of 20 g of salt per 1 liter of water.
Filled containers are carried out in a cold room.
It is recommended to store the mushrooms prepared in the described way at a temperature not lower than 1 ° C and not higher than 7 ° C.
Another recipe for salting large breasts.
For 1 bucket of mushrooms:
- 1.5 cups of salt
Soak large, washed breasts for 2 days in cold water, each day changing water. Then lay in rows in a wooden dish non-tar tree, sprinkling with salt. You can pour them chopped white onion.
Salt large breasts for the winter.
Ingredients:
- 10 kg of mushrooms
- 400 g salt
- 35 g of dill (greens)
- 18 g horseradish (root)
- 40 g garlic
- 35–40 peas of allspice
- 10 bay leaves.
Mushrooms are cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. After soaking lay back on a sieve and put in a barrel, layering with spices and with salt. Mushrooms are covered with a napkin, put a pressure circle and a load. You can report the barrel with new mushrooms, because after salting them volume will decrease by about a third. Above the circle should appear brine. If within two days the brine does not appear, it should increase the load. 30-40 days after salting, the mushrooms are ready for use.
