MUSHROOMS IN ACID FILLING
During the preparation of such preservation can be used any types of edible mushrooms that do not have rot and not too much old ones. Chanterelles and mushrooms in vinegar can be used in as a great side dish for meat, or in the process cooking various salads.
For cooking, you need to take a liter jar, at its bottom arrange a few bay leaves, a teaspoon of mustard seeds, a quarter teaspoon allspice and a fifth teaspoon black pepper. Onions, horseradish and other spices are added to taste.
After that, mushrooms are placed in the bank, which must be poured pouring, the temperature of which should be approximately 80 0C. Immediately after this, the can is closed and sterilized for 40-50 minutes.
To make the fill, you need to use 8% vinegar in ratio with water 1: 3. In addition, for every liter of such a fill 20-30 g of salt is added. Pouring can be prepared in cold, but it is still recommended to make it hot. Water with salt, it is necessary to heat to 80 0C, then add vinegar there, and mix the solution thoroughly. After that he poured into a jar of mushrooms. Immediately after sterilization it is necessary to seal the banks, to make sure that the quality of the closure is good, and cool.
If it is not possible to sterilize the cans, it is necessary to increase the acidity of the fill. In this case, with a constant amount of salt vinegar is taken in proportion to water 1: 1.
Can also be used to acidify the fill. crystalline citric acid or liquid lactic acid. In this case, about 20 grams must be added to the liter of pouring citric acid or 25 grams of 80% lactic acid. Upon refusal from sterilization of fungi, the amount of acid increases.
