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Many lovers of "quiet hunting" are sure that mushrooms are perfect for cooking for the winter as salting. These mushrooms are not only pleasant to collect, because they grow in large groups, but also to carry out primary processing.

The pulp of saffron milk caps has a juice that is absolutely not bitter, so they are practically not soaked, but only washed in a large amount of water. The legs of the mushrooms are quite thick, they can be salted together with the caps, which is not done with other types of mushrooms. Although all types of saffron milk caps are among the best candidates for salting, pine and spruce are still distinguished.

How to cook mushrooms so that the mushrooms do not sour?

How to properly prepare a snack for the winter so that salted mushrooms do not sour and spoil? To begin with, the mushrooms must undergo preliminary preparation for salting, as well as cleaning.

• Sort out the mushrooms, reject the spoiled and broken ones, remove all forest debris from the surface of the hats: the remnants of grass, needles and leaves.
• Rinse the fruit bodies in plenty of water (if they are not intended for dry pickling) and place on wire racks to glass the liquid.
• Then you can start the salting process or other options for preserving mushrooms.

I would like to note that not always the primary processing of mushrooms can lead to their acidification.

If the preliminary cleaning was done according to all the rules, then souring could occur for other reasons. Why did the salted mushrooms sour, which could lead to this problem?

For example, salting was stored in a bright and warm room at an elevated temperature. It is recommended to store canned mushrooms in a dark, cool and well-ventilated room at a temperature not exceeding + 10 ° С.

What to do if the brine in salted mushrooms is a little sour: practical advice

Sometimes housewives are faced with a situation when mushrooms begin to ferment: what to do if salted mushrooms are sour? Below are some practical tips on how to deal with this problem.

• Remove 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 in glass jars, seal with hands and pour with brine (take 1 tablespoon of salt for 1 liter of water). For greater confidence, so that the salted mushrooms do not begin to sour, add ½ tsp to the jars. dry mustard.
• Close with tight nylon covers and take out to the basement.

As mentioned above, you need to store salted mushrooms under certain conditions. However, this will depend on which method of salting you choose.

With the cold method of salting, fruit bodies should not be left at room temperature at all. The containers with the workpiece are immediately taken out to the basement or placed 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 mushrooms based on the hot method, then after 15 days the snack is ready for use. The storage of the product is supposed only in a dark, cold basement for no more than 12 months.

However, even after the correct process of preparing the mushrooms, a problem can arise.

If the brine in salted saffron milk caps still sour, you need to take the following steps:

• Rinse the mushrooms and soak for 2 hours in cold water.
• Rinse again under the tap and put in a colander to drain.
• Boil in two waters with the addition of citric acid for 5 minutes and put in sterilized jars.
• Pour in fresh brine (take 1 tablespoon of salt for 1 liter of water).
• Top with clean green horseradish leaves and close with tight plastic lids.

If the salted mushrooms sour a little, what to do in this case? Many housewives do not alter the workpiece, but wash, boil and fry the mushrooms with the addition of onions and carrots for 20 minutes over low heat.