emmabrewda.com

It's time to talk about how to pickle milk mushrooms in a saucepan yourself without making any possible mistakes. After all, it is very unpleasant when mushrooms, collected with difficulty in the forest and processed with love, become moldy and lose their taste for eating.

Delicious milk mushrooms in a saucepan will be obtained only with detailed observance of all the steps of the recipes given. Therefore, before you salt the milk mushrooms in a pan, you need to carefully study the layout of the products, the proposed method of canning. This article, in particular, tells about how to salt milk mushrooms in a saucepan under pressure, and also gives advice on choosing dishes. Please note that it is not recommended to salt the mushrooms in an aluminum pan, as this metal easily reacts chemically with food.

Is it possible to salt milk mushrooms in an aluminum pan

The answer to the question of whether it is possible to salt milk mushrooms in an aluminum pan is always only negative. This cannot be done categorically. The container for salting mushrooms can be any, except for aluminum, clay, galvanized, since this container is corroded by the brine and forms harmful substances that can poison the mushrooms, therefore it cannot be used for salt. The pan prepared for pickling mushrooms must be clean and free of foreign odors. Glass and enamel dishes should be well rinsed and dried. The enamel pot should not be chipped.

Cooking salted milk mushrooms in a saucepan

Before preparing salted milk mushrooms in a saucepan, choose the right dishes and attributes for the culinary process. How to do this is described above. Before salting, the mushrooms are washed, cleaned of debris and poured with water for about 1 hour, so that adhering leaves and small debris are soaked. Then the mushrooms are finished.

Before placing the mushrooms on the bottom of the pan, you need to pour a layer of salt.

On top of it, put black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The mushroom legs are cut off at a distance of 0.5 cm from the cap. The mushrooms should be laid tightly, with their caps down, in layers of 6-10 cm in thickness. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic). For 1 kg of fresh mushrooms take 35-50 g of salt. From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherry, dill in order to protect them from mold that may appear on the surface of the brine.

Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag. The oppression doesn't have to be heavy. He must squeeze the mushrooms and force the air out of them, but not crush them. After 1–2 days, the mushrooms will settle and give juice. 1.5–2 months after the day of pickling, the mushrooms are ready to eat. The temperature in the room during the salting of mushrooms should not exceed 6–8 ° С, otherwise they may turn sour or moldy, but also should not fall below 0 ° С, because at low temperatures the salting is slower. It is best to store ready-to-eat mushrooms at 0–4 ° C. The brine should completely cover the mushrooms. If there is not enough brine, you need to add it with a 10% solution of salt in boiled water. The mold is removed with a clean cloth moistened with a solution of salt or vinegar, and a wooden circle is washed in this solution and bends.

Recipes for pickling milk mushrooms in a pan

Next, we offer some proven recipes for salting milk mushrooms in a saucepan at home. Among them, you can find a suitable way.

Salting raw milk mushrooms in a saucepan.

Ingredients:

• 10 kg raw mushrooms
• 450 to 600 g of salt (2-3 cups).

1. Mushrooms collected in dry weather are cleaned, removing all damaged parts, washed with cold water.
2. Allow water to drain and in layers, sprinkle each layer with salt, put in a saucepan.
3. The bottom is covered with salt, the mushrooms are placed (caps down) with a layer of 5–6 cm and again sprinkled with salt.
4. The top layer is sprinkled with salt more saturated, covered with a clean napkin, a wooden circle with oppression is placed on it.
5. After a few days, the mushrooms will settle.
6. Add a new portion of mushrooms or fill with mushrooms previously salted in another small bowl.
7. The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces.
8. Mushrooms salted in this way are salted and become usable after one or two months.
9. The oppression stone should be of medium weight: if it is too light, the mushrooms will rise up; if it is too heavy, the mushrooms can be broken.

Salted boiled milk mushrooms.

Ingredients:

• 5 kg of mushrooms
• 250-300 g salt
• Onion
• Garlic
• dill
• horseradish root to taste

Peel the mushrooms, rinse in running water, let the water drain, put in an enamel pan and boil in slightly salted water for 2-3 hours.

Then cool the mushrooms in cold water, put the caps down in an enamel pan, sprinkle each layer with chopped onions, salt mixed with chopped garlic, dill and horseradish root.

Place the mushrooms carefully so as not to compromise the integrity.

Put more salt on the bottom of the dish and on top.

Put a lid on top of the mushrooms and place a medium weight.

The mushrooms will be ready to eat in 7-10 days.

Make sure that the mushroom brine completely covers the mushrooms.

If there is little brine, you need to add salted boiled water (50 g of salt per 1 liter of water).

If mold appears, rinse the lid and bends in water with soda and boil, and remove the mold.

Salting of milk mushrooms and podgruzdy in Altai style in a saucepan.

Ingredients:

• milk mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g.

The mushrooms are sorted, peeled, cut off and soaked for 2-3 days in cold water. The water is changed at least once a day. Then the mushrooms are thrown on a sieve and placed in a saucepan, layering them with spices and salt. Cover with a napkin, put a circle and a load. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The pan is reported with new mushrooms, since the volume of the mushrooms is gradually reduced by one third.