For fans of “silent” hunting in the mushroom picking season is very important stock up on some of the most popular fruiting bodies – mushrooms. These mushrooms are great for pickling and pickling, which allows preserve nutrients and minerals practically completely. However, the question always arises: how to store conservation for a long time, so that saffron milk does not clouding?
It is worth saying that such blanks from mushrooms have common algorithms, but do not have a set of rules that must be followed. Everything will depend on your taste preferences and the list The ingredients may also vary. Even how much time salting of saffron mushrooms will take place, you decide for yourself.
Each experienced chef identifies 3 ways of salting – dry, cold and hot. However, sometimes there are situations when salty saffron milk mushrooms became cloudy. Is it dangerous, and what to do with such a snack?
Note that there is nothing dangerous in this situation, and the blank can be saved. Drain the darkened brine, rinse the mushrooms, put in jars and pour again with brine (per 1 liter of boiled water take 1 tbsp. l not iodized salt).
What to do so that the pickle in salted saffron mushrooms does not become cloudy?
So that the pickle in the cooked mushrooms does not cloud, you need observe several rules, including the initial processing of fruit tel:
- Mushrooms should be picked only in dry sunny weather;
- Do not allow long storage of saffron mushrooms, even in the refrigerator. It is necessary to immediately clean them from contamination and cut off the bottom parts of the legs.
- Soaking is carried out exclusively in cold water, while changing it several times.
- Use a sufficient amount of non-iodized stone salt. The warmer the room where the mushrooms are salted, the more you need salt.
- Salting is carried out only in glass, enameled and wooden containers;
- Timely remove emerging mold from the dishes and top layer of mushrooms, washing everything with an acidic solution (take 1 tbsp. for 1 liter of water l vinegar).
But if, nevertheless, the pickle in salted saffron mushrooms became cloudy, that do in this case to correct the situation?
- Mushrooms should be filtered, rinse thoroughly under the tap.
- Put in a colander and blanch in boiling water for 5-7 minutes.
- Arrange in sterilized jars and pour fresh salted solution. If the mushrooms turn out to be salty – do not worry, before use them soaked.
Sometimes experienced housewives give advice to beginners and answer why salty mushrooms clouded. The reason may be several factors for example, brute force with spices and spices. Salted saffron milk can to darken due to dill seeds, if this spice was a lot added. Therefore, when salting, it is better to add only coarse salt grinding, black peppercorns and bay leaf. Other than that, better decompose the product into sterilized jars, pouring it preservative, and pour hot water. Close tight with plastic caps and place in a cold room.
Darkening of mushrooms can also cause storage conditions. Ginger must be completely covered with brine and not in contact with by air. In addition, banks should not be left in bright light. because sunlight can also be a cause turbidity of brine.
What to do if pickled mushrooms are clouded?
If salted mushrooms can be saved, then with pickled mushrooms the situation is quite different. If the pickled mushrooms are clouded, better throw them away. The fact is that pickled mushrooms are rolled metal covers, which blocks their access to air. So, botulism bacteria can develop in banks, and this is often leads to food poisoning. Therefore pickled mushrooms experts advise closing only with nylon caps.
