Many fans of the “silent hunt” are sure that it is saffron milk great for cooking for the winter as salting. These mushrooms are not only nice to pick, because they grow large groups, but also carry out primary processing.
The flesh of saffron milk has a juice that is completely bitter, therefore they are practically not soaked, but only washed in large amount of water. The legs of the mushrooms are quite thick, they can be salted together with hats, which is not done with other types of mushrooms. Although all kinds of saffron milk mushrooms are included among one of the best candidates for salting, nevertheless emit boron and spruce.
How to cook mushrooms so that the mushrooms do not turn sour?
How to cook a snack for the winter so that the salted saffron mushrooms not sour and not spoiled? To start, mushrooms must go preliminary preparation for salting, as well as cleaning.
- Sort out redheads, discard spoiled and broken, remove from the surface of the hats all forest debris: the remains of grass, needles and leaves.
- Rinse fruit bodies in plenty of water (if they are not designed for dry salting) and put on wire racks to glass liquid.
- Then you can start the process of salting or other mushroom preservation options.
It should be noted that not always the primary treatment of mushrooms can lead to their acidification.
If the preliminary cleaning was done in accordance with all the rules, then souring could occur for other reasons. Why sour salted saffron mushrooms, what could lead to this problem?
For example, salting was stored in a bright and warm room when elevated temperature. Store canned mushrooms recommended in dark, cool and well ventilated indoors at a temperature of no higher than + 10 ° С.
What to do if the salted saffron mushroom pickle is slightly soured: practical advice
Sometimes housewives are faced with a situation when mushrooms begin to roam: what to do if salted saffron mushrooms sour? Below are presented some practical tips on how to deal with this a problem.
- Pull out the mushrooms from the container in which they were salted, rinse thoroughly and boil in boiling water for no more than 5-7 minutes.
- Put in a colander, leave to drain and cool.
- Distribute into glass jars, seal with your hands and pour brine (take 1 tablespoon of salt per 1 liter of water). For more confidence that salted saffron mushrooms do not begin to sour, in banks add ½ tsp. dry mustard.
- Close tight nylon covers and take out into the basement the room.
As mentioned above, salted saffron mushrooms should be stored at certain conditions. However, this will depend on which the pickling method you have chosen.
With the cold method of salting, fruiting bodies are generally not leave at room temperature. Tanks with blanks immediately taken out to the basement or put in the refrigerator and stored for about 12 months. But the mushrooms will be ready in a couple of weeks.
If we are talking about salting saffron mushrooms, based on hot method, then after 15 days the snack is ready for use. Product storage is only expected in a dark, cold basement. no more than 12 months.
However, even after the correct process of cooking mushrooms a problem may arise.
If salted saffron mushrooms are still soured, you need take the following actions:
- Rinse the mushrooms and soak for 2 hours in cold water.
- Rinse again under the tap and put in a colander to glass.
- Boil in two waters with citric acid for 5 minutes and put in sterilized jars.
- Pour with fresh brine (take 1 tablespoon of salt per 1 liter of water).
- Top with pure green horseradish leaves and close tight plastic caps.
If salted saffron mushrooms soured a little, what to do in this case? Many housewives do not alter the workpiece, but washed, boiled and fry mushrooms with onions and carrots for 20 minutes on a slow the fire.
