Ginger, salted under the press, can rightfully be considered one of the most popular snacks on the festive and everyday table. Unlikely whether someone refuses to eat a delicious mushroom, which, Moreover, it perfectly complements almost any dish.
Redheads are inherently rich in vitamins and healthy. trace elements. In addition, this species belongs to the 1st category. edibility, which means that they can be eaten raw, without any processing. The vast majority of mushroom pickers really appreciate such advantages in saffron mushrooms and consider them universal mushrooms. So, they cope with any processing process for the winter: pickling, salting, drying, freezing. From mushrooms cooked delicious first and second courses.
If we talk about salting saffron mushrooms under the press, then in this case The quality of a cold appetizer will depend on several factors. For example, you should carefully prepare the mushrooms and container for salting, and also correctly calculate the number of spices and spices. In addition, the workpiece must be stored properly, so as not to go bad.
Rules for salting saffron mushrooms under pressure
Salted saffron mushrooms under the press means cold and hot ways. The first is to pickle raw fruit bodies that have passed just rinse and clean. And for the second option is carried out pre-boiling the product for 10 minutes To to salt tasty and healthy mushrooms under oppression, you need to follow following rules: 
Sort fruit bodies, leaving only whole and strong instances. They are perfect for making cold snacks.
Cut off the lower parts of the legs or remove them completely. This part fruit bodies can be mothballed separately, or with hats.
Take a toothbrush or kitchen sponge and wipe each instance, paying particular attention to heavily contaminated areas.
Rinse the mushroom crop thoroughly, and then boil for 10 minutes in water with a pinch of citric acid. Recall that boiling should be carried out only with the hot method of salting.
How to pickle mushrooms under the press: preparing dishes
Before you learn how to pickle mushrooms under the press, should also prepare the dishes:
- Rinse the container thoroughly with a solution made of water, soda and salt.
- Pour boiling water and put in a warm place to dry. For saffron mushrooms under oppression can only be used non-metallic utensils. Most often it’s a wooden barrel, enameled pan (bucket), as well as glass jars.
- Prepare a gauze cloth to cover workpiece by thoroughly washing and drying it.
- A wooden circle or any other plane (e.g. a plate) should also be rinsed with boiling water and dried.
- Prepare oppression: stone, brick, bottle or glass jar, filled with water. If stone or brick is used, then it Be sure to wash in saline, dry and wrap in clean cloth.
How to salt mushrooms under the press at home
How to independently salt the mushrooms under pressure at home conditions? The following steps will help deal with this responsible a process even for novice housewives:
- After cleaning and boiling (with hot method) mushrooms spread in a container for salting with the hats down.
- Previously at the bottom of the dishes form a “pillow” of clean leaves of currant, cherry, grape, horseradish or oak.
- Between layers of fruiting bodies, salt, spices and spices. Usually, for 1 kg of mushrooms, it is enough to take 40-50 g table or sea salt without any additives. Spices and spices can be any: fresh or dried dill, a mixture of grains pepper, garlic, horseradish root, bay leaf, cloves, grains mustard, nutmeg, coriander, etc. However, it is not necessary overdo it and put a lot of seasoning. The saffron milk itself is very tasty and fragrant, therefore do not need a large amount spices.
- Cover the workpiece with fresh leaves of cherry, currant, oak and etc.
- Cover with a clean cloth or gauze, set the plane and set the load. The mushrooms settle under the press and give off a fragrant juice.
- Take out the container with the workpiece in a cool room.
Salted saffron mushrooms: how many days to keep mushrooms under pressure
After the snack is in the basement, cellar or in any another cool room, it should take some time for further salting out. How to determine how much you need to keep mushrooms under the press? Since this type of fruiting bodies does not have bitterness, it takes several days to pickle. After 2 days, mushrooms settle to the bottom and let the juice. This procedure needs to be monitored, so how the selected fluid should completely cover the mushrooms. If this is not observed, then it is recommended to fill in the missing the volume of liquid is cold boiled water.
In particular, the answer to the question, how many days to salt the mushrooms under press, will depend on the method of salting. In the cold way 7-10 days are enough for mushrooms to prepare, and when hot – 3-4 days. After the allotted time, saffron milk can be shifted from the total dishes on sterilized glass jars, pour brine and close with nylon covers.
What to do if mushrooms under the press are moldy?
There are times when mold appears in the mushroom harvest. Many housewives begin to worry, seeing this unpleasant feature. What is recommended to take if mushrooms moldy under the press? First of all, the “scale tragedy “and see how much mold has spread by harvesting. If it is located only on the surface, then you need remove the top layer of mushrooms and discard. Then wash the gauze, and Wash the circle and load in soda solution.
For the prevention of mold, it is recommended every 2-3 days rinse the circle and bend with warm salted water, then pour boiling water.
In addition, it is very important to observe the storage conditions of the snack. So, the temperature in the room should not exceed + 7 °. Otherwise In the case, bacteria begin to develop in the snack, and mold.
Following all the tips mentioned, every housewife will be able to qualitatively salt the mushrooms under the press.
