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Gingerbreads, salted under pressure, can rightfully be considered one of the most popular appetizers on the festive and everyday table. It is unlikely that anyone will refuse to feast on an appetizing mushroom, which, moreover, perfectly complements almost any dish.

Ryzhiks by their nature have a lot of vitamins and useful microelements. In addition, this species belongs to the 1st category of edibility, which means that they can be eaten raw, without any processing. The vast majority of mushroom pickers appreciate these benefits in camelina and consider them versatile mushrooms. So, they cope with any processing process for the winter: pickling, salting, drying, freezing. The saffron milk caps are used to prepare delicious first and second courses.

If we talk about salting mushrooms under pressure, then in this case the quality of the cold appetizer will depend on several factors. For example, you should carefully prepare mushrooms and a container for pickling, as well as correctly calculate the amount of spices and herbs. In addition, the workpiece must be stored properly so that it does not deteriorate.

Rules for salting saffron milk caps under pressure

Salting mushrooms under the press means cold and hot methods. The first consists in salting raw fruit bodies, which have only been peeled and rinsed. And for the second option, the product is pre-cooked for 10 minutes. To salt tasty and healthy mushrooms under the yoke, you need to follow the following rules:

Go through the fruit bodies, leaving only whole and strong specimens. They are ideal for preparing cold snacks.

Cut off the lower parts of the legs or remove them completely. This part of the fruit bodies can be preserved separately, or together with the caps.

Take a toothbrush or kitchen sponge and wipe each piece, paying special attention to heavily soiled areas.

Rinse the mushroom harvest thoroughly, and then boil for 10 minutes in water with a pinch of citric acid. Recall that boiling should be carried out only with a hot salting method.

How to salt mushrooms under the press: preparing dishes

Before you learn how to pickle mushrooms under pressure, you should also prepare the dishes:

• Thoroughly rinse the inside of the container with a solution made of water, soda and salt.
• Pour boiling water over and place in a warm place to dry. For salting saffron milk caps, only non-metallic dishes can be used. Most often it is a wooden barrel, an enamel pot (bucket), and glass jars.
• Prepare a gauze cloth, which should cover the workpiece, after washing and drying it thoroughly.
• A wooden circle or any other plane (for example, a plate) should also be doused with boiling water and dried.
• Prepare oppression: stone, brick, bottle or glass jar filled with water. If a stone or brick is used, then it must be washed in a saline solution, dried and wrapped in a clean cloth.

How to salt mushrooms under pressure at home

How to salt mushrooms yourself under pressure at home? The following steps will help even novice housewives cope with this responsible process:

• After cleaning and boiling (with a hot method), the mushrooms are placed in a salting container with their caps down.
• Previously, a "pillow" is formed at the bottom of the dishes from pure leaves of currant, cherry, grape, horseradish or oak.
• Salt, spices and spices are distributed between the layers of fruit bodies. Usually, for 1 kg of mushrooms, it is enough to take 40-50 g of table or sea salt without any additives.Spices and spices can be any: fresh or dried dill, a mixture of peppercorns, garlic, horseradish root, bay leaf, cloves, mustard seeds, nutmeg, coriander, etc. However, you do not need to overdo it and put a lot of seasonings. The mushrooms themselves are very tasty and aromatic, therefore they do not need a lot of spices.
• Cover the workpiece with fresh leaves of cherry, currant, oak, etc.
• Cover with a clean napkin or gauze, put a plane and set the load. Under the pressure, the mushrooms settle and release aromatic juice.
• Take the container with the workpiece to a cool room.

Salting mushrooms: how many days to keep mushrooms under pressure

After the snack is in the basement, cellar or any other cool room, it should take some time for further salting. How to determine how much to keep the mushrooms under the press? Since this type of fruit bodies does not have bitterness, it takes several days for salting. Already after 2 days, the mushrooms settle to the bottom and let the juice out. This procedure must be monitored, since the secreted liquid must completely cover the mushrooms. If this is not observed, then it is recommended to replenish the missing volume of liquid with cold boiled water.

In particular, the answer to the question of how many days to salt mushrooms under pressure will depend on the method of salting. With a cold method, 7-10 days are enough for mushrooms to cook, and with a hot method, 3-4 days. After the allotted time, saffron milk caps can be transferred from common dishes to sterilized glass jars, filled with brine and closed with nylon lids.

What to do if mushrooms become moldy under the pressure?

There are times when mold appears in the mushroom blank. Many housewives begin to worry about this unpleasant feature. What is recommended if the mushrooms get moldy under the press? First of all, it is necessary to assess the "scale of the tragedy" and see how much the mold has spread over the workpiece. If it is located only on the surface, then you need to remove the top layer of mushrooms and discard. Then wash the gauze, and rinse the circle and the load in a soda solution.

To prevent the appearance of mold, it is recommended to rinse the circle and oppression with warm salted water every 2-3 days, and then pour it over with 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, bacteria will develop in the snack and mold will form.

Observing all the mentioned tips, each housewife will be able to qualitatively salt the mushrooms under the press.