How to salt the grapes for the winter

Crispy, elastic and fragrant mushrooms for winter! Many housewives like to make preparations from different mushrooms for the winter. One of the most popular preparations are salted pears, they turn out very tasty, crispy and elastic after salting, an excellent snack or addition to hot dishes. These mushrooms are salted in different ways: hot, dry, with various additives. The simplest salting is considered a hot method. If you do everything right, you get a successful billet.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Gruzdi

Peppercorns

Bay leaf

Salt (large)

100

Garlic

Water

1.5

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 1 g

Fats 0 % 0 g

Carbohydrates 50 % 1 g

10 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 d 1 h

Step 1:
After collecting mushrooms, you need to immediately proceed to the preparation of the workpiece so that the mushrooms do not lie dry for a long time, do not spoil. The bunches are thoroughly washed, we remove dirt and debris from the hats and from under them with a brush or sponge. It is better to use small mushrooms for salting, but if you get mushrooms with large caps, but strong and without worms, then they can be salted by cutting into large pieces.
Step 2:
Put the mushrooms in a saucepan or basin, pour cold clean water. So that the mushrooms do not pop up, they can be pressed down from above with a not very heavy yoke, for example, with a plate. The water in the pan needs to be changed several times a day, we leave the mushrooms in a cool place in the water for a day so that the bitterness from the pears goes away, and the mushrooms become crispy and elastic after salting.
Step 3:
Then drain the water from the container with mushrooms, wash the mushrooms with clean water, transfer them to an enameled cooking pot, add one and a half tablespoons of coarse salt. Fill the mushrooms with water, put them on fire. When the water boils, reduce the heat to a minimum, cook the mushrooms for about 20 minutes from the moment the water boils.
Step 4:
It is better to take cans for pickling mushrooms in a small volume, sterilize the cans in any proven and reliable way: in a water bath, in a microwave oven or in the oven. The lids are boiled and dried.
Step 5:
In sterilized jars with a volume of one liter, we put garlic cloves cut into large pieces, black pepper peas, bay leaf, for flavor, you can add a sprig of parsley or dill. We shift the mushrooms from the pot with brine into jars, stack them tightly. Each layer of mushrooms is sprinkled with coarse salt. Pour the mushrooms on top with boiling brine in which they were cooked. Immediately roll up the jars with mushrooms with clean lids.
Step 6:
Let the jars with the workpiece cool down at room temperature and put them away for storage in a cool place. Salted mushrooms can be served to the table a month after salting. Bon appetit!