The birch bark is a delicious, nutritious mushroom. If you have a good harvest, you can pickle it for the winter using one of the following technologies.
Selection and preparation of ingredients
It is better to salt the mushrooms of small and medium size - they have a denser structure, which is almost completely preserved after the type of processing under consideration. Thanks to this, the final product will be crispy and will not be divided into fibers, as can happen with old large specimens. The pre-harvested crop should be cleaned of dirt, the legs scraped to remove the top layer of the skin. Then all products must be thoroughly washed.
Important! Mushrooms are mushrooms that should be processed as quickly as possible after harvest. The product retains its properties for about 24 hours, then it begins to fade and lose density.
Recipes for pickling winter boletus
There are many different recipes that allow you to salt the variety of mushrooms in question and get a good snack. They will differ according to the list of seasonings, as well as the presence or absence of a preservative (vinegar).
The technologies of the ambassador, regardless of the selected recipe, there are only 2:
- hot method - involves heat treatment;
- cold method - cooking is carried out without additional heat treatment.
Below you can find a selection of 4 proven options for preparing snacks in various ways.
The Hot Way - Classic Recipe
2 cans of 0.5 l each 40 minutes
currant leaves
3 pcs.
Nutritional value per 100 g:
- Pour washed washed mushrooms with water, put on fire. After boiling, cook for 25 minutes.
- Tilt the birch trees in a colander, rinse under running water. Do not pour the broth - it will be needed for the marinade.
- Add the cooled products to the jar, adding the entire list of ingredients. Currant and cherry leaves can be alternated with mushrooms in layers.
- Strain the broth 3 times through 2 layers of gauze. Salt the liquid, bring to a boil and pour it with mushrooms in jars - it should occupy 25% of the volume in a container.
- Cover the jars with lids, stand for several days at room temperature in a dark place until the mushrooms have a sour smell and taste. Immediately after this, they must be moved to a cool place where the temperature regime is maintained within +1 ... + 6 ° С. After 28 days it will be possible to eat a snack and treat it to home.
Important! The readiness of mushrooms during cooking can be determined by eye - if they settled to the bottom, then you can already proceed to the next step of salting.
Hot with vinegar
3 L 40 minutes
allspice
10 peas
Nutritional value per 100 g:
- Pour 2 liters of water into a five-liter pan, put on fire, bring to a boil. Add a pinch of citric acid.
- Larger mushrooms cut into 2-4 parts, leave the small ones whole. Fold them in boiling water. Cook for 10 minutes with the lid closed.
- After the specified time, throw the mushrooms in a colander.
- Wash the pan, pour 1.5 liters of water into it. Put to boil. Add to the liquid all the ingredients from the list. After boiling, pour mushrooms into the pan. After 10 minutes, remove the bay leaf. Continue to boil the mushrooms for another 10 minutes.
- After the specified time, turn off the fire, put the products in cans, pour brine, roll up.
- After waiting for the prepared snack to cool completely, send it to the refrigerator for storage.
- There are mushrooms cooked according to this recipe, it is possible after 3-5 days.
Did you know? The most expensive mushrooms in the world are truffles. Connoisseurs of their taste are willing to pay by $4-6 per gram of such a product.
Cold way
5 l20 minutes
Nutritional value per 100 g:
- Add salt to the bottom of the pan, then lay a layer of mushrooms with the caps facing down. Thus, alternate the ingredients until they run out.
- Cover the surface of the product with gauze, put a plate on it upside down and put a load weighing 3-4 kg.
- Soak the workpiece in a cool, dark room for 40 days. Every 2-3 days, check the mixture for mold - if it is, then the gauze should be removed and replaced with a new cut.
- Before use, the final product is washed well, boiled or fried, if desired.
Under the yoke
1 l 20 minutes
currant leaves
5 pieces.
Nutritional value per 100 g:
- Pour the three-liter pot with boiling water and wait until it dries completely.
- Place horseradish leaves on the bottom of the container and salt. After that, lay out the layers in this order, sprinkling each with salt: mushrooms with their heads down, garlic, sliced, chopped greens. Thus spread the ingredients until they are finished.
- Cover the billet with a plate turned upside down. On top of it, install a three-liter jar filled with water.
- Salting lasts 2 weeks. To maintain the density of mushrooms, they are kept in a cool, dark room.
- If at the end of the process, taking a sample, you find that the product is too salty, before serving it can be soaked in water or milk for 20 minutes.
Features of storage of blanks
The considered types of blanks can be stored for 12 months at a temperature of + 1 ° C to + 6 ° C. If the pickles are not too many, they can be placed in the refrigerator on the upper or middle shelf.
The taste of salty birch trees will not leave anyone indifferent. This is a great appetizer for strong alcoholic drinks and a great addition to boiled potatoes or meat dishes. Serve it better seasoned with chopped rings onions and vegetable oil.Did you know? Not all countries classify mushrooms equally in terms of edibility. For example, in Italy, poisonous specimens include butterworms, and in Germany - russula, while in Russia both of these representatives are quite popular and are actively used in cooking.
