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Ryzhiks are one of the most popular fruit bodies growing in Russia from mid-August to late October. With a characteristic color of orange-red or yellow-pink tones, these mushrooms grow in pine and mixed forests in large groups. Ryzhiks have always been considered a valuable food product with proteins and minerals that are beneficial to health. In addition, they are easily absorbed by the body and have a beneficial effect on the digestive system. Camelina is especially often used by vegetarians as the main source of protein food.

Although mushrooms are cooked in a variety of ways, the most popular of which are pickling and pickling. However, some problems may arise during processing - the mushrooms become dark. We suggest that you familiarize yourself with the information about why mushrooms change color and what to do to prevent mushrooms from darkening?

Why does the brine turn dark in color when salting saffron milk caps?

Salting of a forest delicacy is carried out in two ways - hot and cold. The first option assumes a longer cooking process, since it is based on preliminary heat treatment of the product.

The main advantage of salting is that you can take mushrooms of any size for it, and even those harvested on different days. But note that this can cause a dark brine in salted saffron milk caps. Indeed, some mushrooms were in the air for a longer time, and the oxidation process took longer, while others were freshly harvested. When the fruit bodies are put together and salted, the brine often takes on a dark color. Therefore, some housewives still prefer to salt the mushrooms so that in one container there are mushrooms collected in one day.

Now about the cold salting method: it is perfect for long-term storage of the workpiece. In addition, it helps preserve all the vitamins and micronutrients in the final product. However, even here, the brine when salting saffron milk caps can become dark in color. Why did this situation happen and how can it be corrected?

The cold method of salting is very attractive for many chefs, since it does not have a heat treatment process. The reason why the brine becomes dark in salted mushrooms may be their appearance. For example, spruce and pine fruit bodies, even when cut, change color and become dark. And when the mushrooms are salted, then darkening cannot be avoided, and the liquid in which they are located becomes the corresponding color. But this should not upset in any way, since darkening is a natural process during salting.

The brine in saffron milk caps can also become dark due to the fact that the storage of the workpiece was incorrect. If the mushrooms were stored in a basement at temperatures above + 12 ° C, the mushrooms may not only darken, but also sour. Then their use for food is strictly prohibited. Store salted mushrooms at a temperature of + 7 + 10 ° C in a well-ventilated and dark room.

How to pickle mushrooms so that they do not darken, and do you need to soak mushrooms?

Every novice housewife wants to know how to salt mushrooms so that they do not darken. In this regard, the question of steeping arises: is it worth carrying out such a procedure for mushrooms? It turns out that this process can also affect the color change of the brine in the final product. If the fruit bodies were collected near the road, then soaking would be useful to remove harmful substances from them, but for no more than 1 hour. It is important to remember that prolonged contact of saffron milk caps with water negatively affects the shape of the cap, and then leads to darkening of the brine in the workpiece.

The best option would be not to soak the mushrooms, but to simply rinse them in plenty of cold water. For many novice chefs, their more experienced colleagues advise cleaning mushrooms with a damp kitchen sponge or medium-hard toothbrush.

How to salt the mushrooms correctly so that they do not darken, and the result is an amazingly tasty dish for festive feasts? If you need to process a large number of fruit bodies, then the entire mass of already peeled mushrooms is immersed in cold water, non-iodized salt and citric acid are added. The water should be slightly salted and sour. In addition, the mushrooms need to be pressed down with a load so that they are covered with water and are not exposed to the sun. As soon as the mushrooms are cleaned, they immediately start salting them.

What should be done before marinating so that the mushrooms do not darken?

There is another popular way of harvesting mushrooms for the winter - pickling. How to marinate mushrooms correctly so that they do not darken in jars?

It is worth noting that pickled mushrooms can perfectly retain all their taste. However, so that the pickle in saffron milk caps does not become dark, all the proportions of spices and spices indicated in the recipe must be observed. Too many of them in the marinade can cause it to darken. It is worth storing jars with pickled mushrooms in a cool and well-ventilated room at a temperature not exceeding + 10 ° C. The high temperature during storage leads to spoilage of the product, which will not allow them to be eaten.

In order to prevent darkening of the brine in mushrooms, you need to follow some rules:

• Collect mushrooms only in sunny and dry weather;
• Avoid long-term storage of fresh fruit bodies;
• Wash the mushrooms only in cold water using salt and citric acid;
• Prepare and store saffron milk caps only in enamel, glass and wooden dishes.

How to cook mushrooms correctly so that they do not darken?

Before pickling or salting, you need to know how to cook the mushrooms correctly so that they do not darken. When boiling, you need to add some salt to the water and add citric acid. In addition, you need to ensure that the mushrooms are completely in the water and do not come into contact with the air.

Jars of mushrooms should be closed only with tight nylon lids, since metal lids are quickly oxidized, and the brine darkens. In addition, if the jars are kept in a bright room for a long time, this can cause the brine to darken.