Hot way to pick up the mushrooms and its fineness

A hot way to pickle the mushrooms makes it possible to prepare for the winter an amazing snack. Let's look at the recipe in detail.

Salting the piles in a hot way. Adding spices

You will need a lot of water, two tablespoons of large salt per liter for brine and the same for boiling mushrooms. A hot way of pickling gruzade means using spices: ten peas of sweet pepper per liter, as much black, several grains of cloves, cherry, laurel and currant leaves to taste. You can also add roots - parsley and horseradish. Will not hurt and garlic.

A hot way of pickling mushrooms. Preparation of mushrooms

Mushrooms need to be washed and cleaned very well. A sponge and a brush will help you with this. Try not to damage the pulp of the mushrooms, at the same time, as thoroughly as possible, clean them from debris. Pick up the mushrooms better in enameled or stainless (made of high-quality steel) dishes. Make sure that it is not chipped and scratched. First, boil the necessary amount of water, adding salt. In boiling water dip the spices and mushrooms. Now they have to boil for a third of an hour, and in the meantime you will take brine.

A hot way of pickling the gruzes implies that the brine is prepared directly in the saucepan in which you will salt the mushrooms. Dissolve in water salt, boil, add spices (except for horseradish and garlic). Cook boiled mushrooms in a colander, and then dip into the brine, when excess water drains. In it, they again need to boil for about a quarter of an hour. Remove the broth with mushrooms from the fire, put garlic and horseradish into it. Mix until spices are distributed throughout the brine volume. Set on top oppression of medium gravity. It should not flatten the mushrooms - they should just be crushed to avoid contact with oxygen. Salting the mushrooms in a hot way implies that in this position the mushrooms with brine should stand in a cool place for up to six days. Then they should be poured along with the liquid along the sterilized jars, pour a thin layer of olive or vegetable refined oil on top (this is done to prevent oxygen from entering). Now the jars should be placed in a refrigerator or cellar. But the mushrooms are not quite ready yet - the last phase of the ambassador lasts about a month. Ready mushrooms can be served by seasoning with vegetable oil and onions. They are cut or eaten whole.

Other ways of pickling

For a cold method, you need to calculate the salt with maximum accuracy. Its weight should be four percent of the total weight of the muck. Also for several days, these mushrooms need to be soaked, every day draining the water and pouring new mushrooms. Lay a layer of salt on the bottom of the jar, top it with leaves of horseradish, cherry and currant, cloves of garlic and dill stems. Place the piles with a hat down, then add salt and spices again, and so on to the top of the jar. Mushrooms are allowed to juice. After this happens, they are placed in a cool place for four months. From these gruzies you get a perfect filling for pies, they are also used as side dishes and as part of snacks.