How to cold salt boletus boletus

We sort out the aspen mushrooms from random debris. We clean the traces from the ground on the legs with a knife. We cut out all defective parts. We thoroughly rinse the prepared aspen mushrooms with running water several times to ensure the ideal degree of purity of the fruit bodies.

We cut large aspen mushrooms into pieces, small ones - we leave them as they are. You can also separate the stems from the caps and salt them separately - it's a matter of taste. If necessary, rinse the chopped boletus again and let the water drain completely.

Separately, it is worth dwelling on the choice of the type of salt for pickling mushrooms. Plain rock salt with large crystals is ideal for this purpose. It is not recommended to use finely ground iodized or instant salt, this can lead to unpredictable results as a result - mushrooms may appear bitter or lose their elastic fleshy texture.

In the salting container, put half of the clean currant leaves and part of the laurel leaves in the first layer. We put two sticks of cloves and half of the washed dill branches. Dill greens can be put both whole and chopped. Then we lay out the boletus in layers, caps down, sprinkling each layer with salt. On the last layer of mushrooms, place the remaining dill greens, currant and bay leaves, and cloves. We cover the mushrooms with a lid of a smaller diameter, and set the oppression on top. The weight of the oppression should be such as to squeeze the mushrooms, but not deform. We remove the container with boletus in a cool cellar and check the contents every five to six days. Mushrooms, under the influence of salt, should release juice and noticeably settle under pressure. If the juice is not enough for the aspen mushrooms to be completely immersed in the liquid, add additional saline solution to the container (for one liter of water, 50 grams of salt). The boletus will be ready to eat in forty to forty-five days. Storage of ready-made mushrooms is permissible only in a cool, dark place - a cellar or refrigerator.