Salted pears in a cold way for winter
What is the difference between salted and pickled mushrooms? The salting process does not involve the use of vinegar: only salt and spices. Today I suggest you pickle the grapes in a classic cold way. After 1.5 months, the mushrooms can be served to the table.
Ingredients
- Gruzdi - 2 kg
- Salt - 80 g
- Garlic - 4 cloves
- Black Pepper (peas) – 10 pcs.
- Allspice (peas) – 10 pcs.
- Horseradish (leaves) – to taste
Step-by-step cooking recipe
Sort out the bunches, clean them of sand and forest debris, remove the legs. Then rinse the mushrooms well, put them in a deep container, fill with cold water and leave to soak under pressure for 2 days. Change the water every 6-8 hours.
Wash the soaked mushrooms thoroughly under running water.
Place the washed horseradish leaves, a little salt and pepper with peas, as well as a part of the garlic sliced into plates on the bottom of the enameled saucepan for salting.
Next, lay out the soaked bunches in layers with the caps down, sprinkling with salt (at the rate of 40 g of salt per 1 kg of mushrooms), the remaining garlic and pepper.
Place a plate of a suitable size on top of the mushrooms, on a plate - oppression (it is convenient to use a jar of water). Send the pot with the workpiece to a cool place (the maximum temperature is not more than 8 ° C).
After 40-45 days, the mushrooms will be ready for consumption. Pack the salted pears in clean jars, cover with nylon lids and send them to the refrigerator for storage.
