Raw mash: pickling according to a traditional recipe

Mushrooms are those mushrooms that are perfectly suited for salting. Cooked in this way, they become very fragrant, tasty and crunchy. If you were able to collect a basket of mushrooms, then they must be salted. Usually it is done either hot or cold. The latter assumes a longer fouling of mushrooms, but they acquire an amazing taste. Cold salting gruzey allows you to get a real delicacy to the winter table. These fleshy and crispy mushrooms are sure to please you.

Raw mackerel: pickling with cold method

So, you managed to collect a large basket of gorgeous mushrooms, and you brought it home. Now the main thing is to process the whole batch of mushrooms as quickly as possible. Go through the mushrooms - for salting you will fit young specimens, strong and healthy. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise, you risk ruining the entire ambassador. After selecting good mushrooms, start cleaning them. In the mushrooms, sand and dirt are strongly absorbed, so it is necessary to approach cleanliness with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrape properly every mushroom from the outside and inside, remove all dirt, sand, stuck leaves and blades of grass. Cut the bad places with a knife. Wash the mushrooms with cool water. Now you can start to soak. Mugs must be held in water for at least 24 hours in order to get rid of the characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how the wet mush is soaked. Salting in a cold way will be successful only after removing all the bitterness from the mushrooms. Important: if you do not soak properly the mushrooms, you can not get rid of bitterness even after repeated boiling!

Crude mushrooms: pickling according to the classic recipe

In order to prepare salted crispy mushrooms, you will need the following ingredients:

• Mushrooms - 5 kg;
• Salt - 150 g;
• Leaves of currants and cherries - 10 pcs .;
• Dry fennel - 3 umbrellas;
• Horseradish leaves - 2 pcs.

So, let's look at the cold way of picking up the mushrooms. First, clean well, rinse and mushrooms for three days. All bitterness for this time will come out. After these preliminary operations, you can proceed with the direct preparation of mushrooms. We will prepare enameled dishes without chips, rust, cracks. Put on the bottom of the leaves of cherries and currants, add dill to them. On top of them we place the mushrooms with their caps down. We shall salute. Again, repeat the layer of mushrooms, adding dill and salt. Thus, we will lay out all the mushrooms, not forgetting to add them. When the pan is full, put the horseradish leaves on top. We'll cover the container with a clean towel (you can even boil it), put the dish on top and put pressure on it. All - you can clean the workpiece in the refrigerator. This is how the raw mushroom is prepared. Salting in the traditional way will allow to get an excellent snack to the festive table. After 40 days, the mushrooms will be completely ready. You can serve them, seasoning with vegetable oil and decorating with onions. Store this traditional Russian snack in the fridge, transferring the mushrooms to sterilized glass jars. Eat salted mushrooms is necessary for half a year. Enjoy your meal!