It is much easier to recruit many Mokhovikas (they are also called “Polish mushrooms”) than whites. Nevertheless, these mushrooms are also very healthy and tasty. If the collected mokhovikov turned out so much that there is an opportunity to prepare them for future use, then they can be salted. How to pickle boletus for the winter, including in banks, not everyone knows, as there are secrets here. However, this task is simple, so even an inexperienced hostess will cope with it.
Salt bovines for the winter can be in different ways, but no matter which one is chosen, you should know a few secrets of salting bovine.
Mokhovikov can be found in different places, including in the landings by the roads, but it is not worth collecting them near highways. After all, mushrooms quickly accumulate inside toxic substances and become harmful.
- Young mushrooms are more suitable for salting, but you can also take medium size. The main thing is that they are not wormy or overgrown. For this reason, before salting the mokhoviki should be sorted, while at the same time cleaning it from forest litter.
- For salting, they usually take only the Mokhovik caps, but throwing the legs is not worth it - you can fry them, use them to make soup or mushroom caviar.
- Mosshawks darken very quickly, especially when touched or exposed to high temperatures. They will surely turn black, if they are boiled - you need to be ready for this. However, there is a way to return the former beauty of the Mokhovik, for this you need to give them the opportunity to sour slightly. For this salt, you should add 20-30 percent less than indicated in the recipe, and after clarification of the mushrooms, the jars with them should be sterilized and rolled up.
- When salting mokhovikov do not recommend the use of garlic, as it will almost certainly turn blue, because of what mushrooms will look at best unappetizing, and someone may find them even inedible.
- You can pickle boletus in an oak barrel, in an enamelled bucket, in a stainless steel saucepan, or in glass jars. You can not use for them only galvanized dishes.
Regardless of the method of preparation, you can only store salted flywheels in a cool place: in the refrigerator or cellar.
How to salt boletus in a cold way (including in banks)
Composition (3 liters):
- Mokhoviki (cap only) - 3 kg;
- salt - 140 g;
- horseradish leaves - 4 pcs .;
- cherry leaves - 7 pcs .;
- currant leaves - 7 pcs .;
- Dill umbrellas - 7 pcs.
Method of preparation:
- Iterate the boletus, clean, wash, cut their feet.
- Place the caps in boiling water (1 liter of water per 1 kg of mushrooms) and boil for 20 minutes.
- Flip out the mushroom caps in a colander, wait for the water to drain.
- Prepare the dishes in which the mushrooms will salt, having washed and dried them. These dishes, in particular, can be a bucket or a can.
- Pour a tablespoon of salt on the bottom of the prepared container, put an umbrella of dill, on a sheet of currants and cherries, a sheet of horseradish (if it is large, then it can be cut into several pieces).
- Lay out about a sixth of the flywheels, placing them with their heads down.
- Sprinkle the mushrooms with a tablespoon of salt, put half a sheet of horseradish, an umbrella of dill, over a cherry and currant leaf, put some of the mushrooms again and continue spreading them in layers, sprinkling each layer with salt leaves.
- Cover the mushrooms with a clean cloth and set the oppression on top. If you use a can, then the plastic cover folded into 4 layers, pressed down by a metal screw cap, can play the role of oppression.
- Place a container of mushrooms for 40 days in the cold.
- After a specified time, the oppression can be removed, the mokhoviki, if they were salted in a bucket or barrel, put into the jar, pour in the brine that was formed during the pickling, and close the lids.
Mushrooms in the process of salting in a cold way can be reported, but in this case, 40 days should be counted from the moment of adding the last portion of mokhovikov.
How to salt the boletus in a hot way (including in banks)
Composition (3 liters):
- mokhoviki - 3 kg;
- water - 3 l;
- salt - 0, 18 kg;
- cloves - 9 pcs .;
- allspice peas - 9 pcs .;
- oak leaves - 3 pcs .;
- cherry leaves - 3 pcs .;
- Dill umbrellas - 3 pcs .;
- bay leaves - 3 pcs.
Method of preparation:
- Boil water (3 liters), adding 3 tablespoons of salt, bay leaves, pepper and cloves to it.
- Dip the mokhovikov hats into the water, boil until cooked, that is, until they fall to the bottom.
- Remove the mushrooms and rinse well in running water.
- When the water is drained, start laying the mushrooms with their caps down into a jar or other dish in which you plan to salt them.
- Pour each layer of mushrooms (about a pound or so) with a tablespoon of salt, shift with spicy leaves.
- Cover the mushrooms with folded gauze and place the load on top. Put in a cool place.
There are such mushrooms as early as 2 weeks, but you should not hurry to “finish off” the mushroom reserves, because you can keep them in the cold for a long time, at least a year.
It’s easy to salt the boletus, because it doesn’t even require complicated preliminary preparation - removing the film from the caps, soaking and other manipulations.