'Crown' among raznosolov - salted mackerel

Mention of the gruel, as a valuable mushroom, falls on the times of Kievan Rus. Since then, in the Russian cuisine, many different recipes for cooking first and second courses, snacks and pickles from these mushrooms have accumulated. However, the most famous and revered of them all the same - salted pearls. This food is incomparably to taste with any other and it is worth it to make efforts and spend time preparing it. It is impossible to replace selected mushrooms with fried potatoes or as an unrivaled snack with herbs and sour cream. Equally good is this dish, both on weekdays and on holidays.

Pre-treatment of mushrooms

The collected mushrooms, first of all, sort out, throw out the damaged and remove the legs - they are not suitable for cooking. Thoroughly wash the hats, using a brush or a sponge for utensils. Then the mushrooms are washed once more with running cold water. Large specimens are cut in half along. Spread the grapes in a prepared container, add salt (based on ten liters of water - five tablespoons of salt). Leave the mushrooms soaked in a cool place for at least two days, and the water is changed three times a day. Replace only water, salt is no longer added. You can cook salted mushrooms and do not soak them, replacing this rather long procedure for boiling for five to six minutes in salted water (10 grams of salt are put on 10 liters of water). After the mushrooms are cooked, they are thrown into a colander and thoroughly washed under the tap.

Pickling mushrooms (mushrooms)

Tare, intended for salting, spread out with horseradish leaves. The pre-treated mushrooms are laid in several layers with their caps down. Each layer is shifted with cherry and oak leaves, peeled garlic, black peppercorns, dill, and salt. The top layer of mushrooms is covered with clean gauze, a wooden circle is placed and a fairly heavy load is placed on it. Once again, cover with gauze and tie it. A few days later, you can add a fresh portion of pre-soaked mushrooms. The excess brine is drained, in case it is not enough, it is recommended to put a heavier load. The salted pods located at the very bottom will be ready in about a month and a half. After that, the mushrooms are transferred into sterile cans and closed.

It should be noted that the best dishes for picking mushrooms are wooden barrels or enameled pots, but in no case can you use polyethylene containers for these purposes. Since the salted pepper takes in the characteristic smell and taste characteristic of this type of dishes, and all efforts will result in a "nausea" ... To avoid the bitter disappointment, try to follow the simple rules for harvesting mushrooms for the winter, which will later look so appetizing on your Table. Here is another popular recipe.

Marinated mushrooms

Ingredients:

• Mackerel;
• 2 tablespoons of acetic essence;
• 2 liters of water;
• 15 buds of a carnation;
• 20 peas of sweet pepper;
• 5-10 leaves of laurel leaves.

Cooking process:

Freshly picked mushrooms that have been pre-cleared, washed, blanched in boiling water for 2-3 minutes. Cool, rinse with cold water. Lay the mushrooms in a vessel, shifting them with seasonings and salt. In this form, leave for a few days, after which they are placed in sterilized jars, add spices and pour hot marinade (acetic essence with water). Banks are carefully sealed and cooled at room temperature.

And this is only a small fraction among the great variety of existing methods of preparing mushrooms that can decorate the most exquisite festive table.