How to salt a freckle at home
The waves are included in the category of conditionally edible fungi. In some countries of the world they do not use, but not in Russia. We have many fans of quiet hunting like to salt the freckles at home for the winter.
Practice shows that it is impossible to eat everything that Mother Nature has given to mushroom pickers during the season. Therefore, caring hostesses think about the salting of butter, chanterelles, reds and freckles, so that with the onset of the autumn-winter season, you can delight the family with the taste of an aromatic delicacy.
Many store blanks in the freezer, but the delicacy from the can exceeds the frozen product to taste many times. The secret of canned salting lies in the use of a mixture consisting of salt and spices. The result is a delicious and healthy dish.
The wavelets have a characteristic feature - in the cut form they give off white juice, which has a bitter taste. Elimination of the shortcoming is reduced to the correct preparation of marinade.
After pickling, the waves change color.If fresh, they are white or pink, after contact with salt and other ingredients become greyish. But the reason for panic is not, because the color change does not affect the taste.
Below we will consider the most delicious and popular salty recipes. Be sure to take them to the note, if you want to indulge your family or surprise guests with a previously unknown delicacy.
Classic salting recipe
Considering the recipes for salting freckles at home, I'll start with the "classics". The fact is that classical cooking technology helps the hostess to gain experience and opens the way to further research and experiments.
- The waves are 1 kg.
- Water - 1 liter.
- Citric acid is 2 grams.
- Salt - 50 grams.
- Seasonings and spices - to taste.
- After cleaning and washing the freckles, soak in salt water. Add the same citric acid to it. Prepare a deep container in which you will salt or marinate. An enameled basin or a wooden barrel is suitable.
- Drain the water, put the mushrooms in the dishes with the hats down. Do everything in layers, not forgetting to sprinkle with salt and spices. Lay out all the ingredients, put the load on top to press down the good.
- Leave for 2 days in a cool place. Mushrooms are allowed to juice and decrease in volume. If you collected more freckles, add to the rest, pouring salt.
- Having done all this, leave in a cold place for 1-2 months until ready.
As you can see, picking freckles on a classic recipe is very easy and simple. Such mushrooms can be eaten as a snack or ingredient for cooking any other dish. I advise you to use them as a filling for pancakes on milk.
How to salt the freckles for the winter in the banks
It is best for picking pink suckers that pick, pickle, canned and salted hot or cold way. I propose to consider the last 2 ways of harvesting, so that you can choose the best option.
Cold method is expensive in time, but the result is worth it. Since the products are not subjected to heat treatment, the maximum amount of nutrients remains. And it's good, because the freckles strengthen the blood vessels and normalize the heart.
- The waves are 1 kg.
- Horseradish leaves.
- Cherry leaves.
- Currant leaves.
- Bay leaf and bell pepper.
- Salt - 50 g.
- Clean and wash the mushrooms. For this method of pickling, it is better to select young freckles of the same size. Separate the hat from the stem and soak in water for 2 days to get rid of the bitterness. Water periodically change.
- Drain and proceed to pickle. Take a spacious bowl or a bucket. At the bottom, put leaves of horseradish, cherries, currants. Then send laurel, bell pepper.
- Lay the freckles in layers, not forgetting to salt. Be sure to use only rock salt, because iodized or marine will cause fermentation, which will save the shelf life of canned food.
- Lay out the last layer, cover with a saucer and press down with a load. On the second day the waves will be given juice. Leave for a week, then transfer to cans and roll them down.
Salty freckles are an excellent dish. Add them chopped onions and vegetable oil and serve to the table. The best snacks for alcoholic beverages simply can not be found.
One of the drawbacks of the cold way of pickling is considered to be a long cooking time. Therefore, if you want to quickly get salted mushrooms, use the hot cooking technology.
- The waves are 1 kg.
- Dill - 2 umbrellas.
- Black currant - 10 leaves.
- Garlic - 3-4 cloves.
- Salt stone - 3 tablespoons.
- Bay leaf, clove, sweet and black pepper.
- For pickling fit different sized mushrooms, which need to be cleaned and examined for the presence of worms. Since freckles are fragile, like russules, do it carefully.
- Separate the hats from the legs. Cut very large caps into 4 parts, medium - into 2 parts, and leave small ones in their entirety.
- Wash well and pre-soak in ice water for 48 hours to get rid of the bitterness. The main thing is that the waves completely cover the water. Do not forget to change the water 3 times a day, putting it in a cold place so that it does not get sour.
- Drain the water and put mushrooms on fire in salted water. Regularly stir and remove the foam. Cook for 20 minutes, and then use a colander to drain the water.
- Proceed to salting. At the bottom of the prepared container, put the currant leaves, dill and cloves with pepper. Then the mushroom layer is 5-8 cm thick. Sprinkle top with salt and crushed garlic clove. In the future, lay out all the layers: currant leaves, dill greens, cloves, mushrooms.Each layer of salt, add garlic.
- Put the pickle in a cool place for 48 hours. As a result, a brine will appear, and the waves will decrease in volume. Transfer them to cans, covering them with currant leaves, roll them up with lids.
A hot way of cooking is considered the most common among housewives. Canned mushrooms are stored for a long time in a cool place. So even at the end of the winter season, a remarkable delicacy will appear on the table. Still I advise you to try the recipes of salted mushrooms. They are also good.
Useful tips before cooking
Real griboedy know that the final result largely depends on the correct preparation of mushrooms before salting. Therefore, I will share the secrets that will help to prepare excellent pickles for the winter.
- Separate white from pink waves, they are usually salted or canned separately. Carefully choose leaves and dirt. Cut off the knife, leaving the stump for half a centimeter.
- After touching the freckles, soak them for two or three hours in the water, so that the fine dirt is removed from the cap. Then, using a brush, clean it thoroughly, washing it in clean water.
- Brush the mushrooms with water and leave for 2 days.This technique will help get rid of the bitter aftertaste and make the fragile body more dense. Be sure to change the water three times a day.
- The waves should be completely immersed in the liquid. Therefore, from above, always put the plate and crush the load. After two days, drain the water and rinse the mushrooms well.
Thanks to these simple tips, you can easily get at your disposal raw materials for cooking the final dish. Be sure to go through the preparatory stage, then proceed to pickle the mushrooms in any of the ways described above. This is the secret of incredible taste.
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