Salted loads hot - recipe

Masters are delicious mushrooms that are very popular among mushroom pickers and just those who like to eat mushrooms.

This type of mushrooms can be fried, stewed, frozen for the purpose of further use, however, salty loads deserve the greatest attention, which are rightfully considered a delicious snack. Today we will look at the simplest and most popular recipe for sucking loaders hotly.

1

The required ingredients for salting

So, for the preparation of mushrooms on this recipe we will need:

• Loads - 4 kg
• Garlic-1 middle head (those who do not like garlic can be limited to 3-4 teeth)
• Salt-take from the calculation: 1 liter of water-1.5-2 tbsp. l. Salt
• Water - 3 l (for brine)
• Leaves of horseradish, currants, cherries-5-6 leaflets
• Dill - 3 umbrellas
• Black pepper (peas)-10-15 pcs.
• Cloves - at your discretion
• Lavrushka-3-4 leaflets

2

The salting process is stages

We proceed to the process of cooking mushrooms.

• Models are very "chumazy" mushrooms. If you collect these mushrooms yourself, you probably know that from the forest they most often come in twigs and dirt. Therefore, initially the loads need to be washed qualitatively and more than once. This stage cannot be ignored, since in the end we get mushrooms with sand and small sticks
• So, we take a clean sponge for washing dishes or a new brush and clean with their help, wash well under running water. Then we will soak the mushrooms. You need to do this at least 1 day, changing water twice during this time (in the morning and evening)
• If the mushrooms are large best to immediately cut them into pieces convenient for use, although this recommendation is not required for execution
• Now we proceed to heat treatment of loads. Pour water into the container and salt it from the calculation of 1 liter of water about 1.5 tbsp. l. Salt, wait until it boils. Already in boiling water we spread the loads and give them about 15 minutes. To boil
• At this time, you need to make a brine. In another pan, in which the loads will then be salted, we pour water and salt it with the amount of salt indicated earlier. We also add everything that are available to the leaves, except for horseradish, lavrushka, pepper, cloves, dill. We wait until it boils, and at this time we drain the water from the previous pan and let the water drain from our mushrooms
• As soon as the brine boiled, lay the welded loads and boil for another 15-20 minutes.
• After that, add horseradish leaves and peeled cloves of garlic to the container with mushrooms and brine
• Now the task is to put mushrooms under oppression. This must be done in such a way that in the end we get slightly crushed, and not completely crushed mushrooms
• Make sure that all the loads are in the brine, and not above it
• We leave the delicacy for 5 days in a cool place, a balcony, a basement, a cellar are suitable
• After the specified time, the loads must be laid out according to the banks pre -treated for conservation. Having laid mushrooms on the banks, pour them with a brine in which they stood, and in order to exclude their contact with oxygen, add sunflower oil to the banks (after laying the entire jar with mushrooms) and close them)
• After 1-1.5 months, the loads will be ready, and all this time they should stand in a cold place (refrigerator, cold cellar)

Salled loads can be served whole or cut into small pieces. At will, mushrooms can be seasoned with vegetable oil, some prefer unrefined. You can also try to add onions to ready -made mushrooms, however, this is an amateur.

As you can see, the process of salting of movers is very simple, but it takes a lot of time to cook. Well, be patient, salt the mushrooms and please yourself and your relatives. Enjoy your meal!