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Crunchy and fragrant foxes: 3 ways of salting
One of the popular ways to prepare foxes for the winter is considered salting. Strong, crunchy, aromatic salted foxes are a wonderful snack that will definitely appeal to your guests and household.
Foxes can be salted in two ways: cold and hot. When salting foxes in a cold way, prepared mushrooms are laid in layers, pouring layers of salt, and then put pressure on top. After some time, the foxes will release the juice, thus forming a natural brine. When salting foxes in a hot way, they are poured with ready-made brine. Smart tips will tell you in detail how to salt the foxes with each of these methods so that you can choose the one that is more suitable for you.
How to salt foxes in a hot wayTo salt the foxes in a hot way, we need:
Put a pot of water on the fire, add a teaspoon of salt and bring it to a boil.
Immerse in boiling water foxes, add bay leaf, cloves, black and fragrant pepper.
Cook mushrooms for 10-15 minutes with a slight boil and periodically stirring.
We put the chanterelles with noise in enameled dishes, sprinkle with salt, garlic, and then pour brine so that we barely cover the mushrooms. Set up oppression. We take the brine in which they were boiled.
When the mushrooms under the press cool down, you need to put them in the refrigerator or lower the cool cellar. The next day, the salted foxes can be washed and eaten. For long-term storage, hot foxes must be immediately laid out on banks and rolled.
How to salt foxes in a cold wayThere is a very simple recipe for cold pickling. We'll need him.
In prepared cans we put scalded umbrellas of dill, then layers of chanterelle, layers are poured with salt and finely cut garlic. On top of the mushrooms we put meco cut garlic and an umbrella of dill.
On top we put pressure and for a day we keep foxes in the refrigerator. After a day, we remove the pressure and pour warmed oil into each jar, so that it covers the mushrooms. This measure will protect the salted foxes from mold. We close the banks with lids, store them in the refrigerator.
The easiest way to salt foxesIn order to salt the oxen in this way, you will need:
After cooking, folded on a sieve and washed with running cold water, washed in cold.
Clean the garlic, wash and cut with plates.
In a suitable for salting container (glass, wood, clay, enamel) pour a layer of salt on the bottom.
We put a layer of foxes on salt, and with hats - down.
Sprinkle salt and garlic plates.
Alternate the layers until the foxes run out.
We put a flat plate on top of the mushrooms, we install oppression on it. At room temperature, foxes should stand for 25-30 days. As acidification plate and belly should be washed in salted hot water. If after a week the chanterelles do not release enough juice and are not completely covered with brine, it is necessary to increase the pressure. Ready-made salted foxes should be stored in the refrigerator or in a cold cellar. published
P.S. And remember, just changing our consumption – together we change the world!
Source: umnye-sovety.ru/kak-solit-lisichki/
Foxes can be salted in two ways: cold and hot. When salting foxes in a cold way, prepared mushrooms are laid in layers, pouring layers of salt, and then put pressure on top. After some time, the foxes will release the juice, thus forming a natural brine. When salting foxes in a hot way, they are poured with ready-made brine. Smart tips will tell you in detail how to salt the foxes with each of these methods so that you can choose the one that is more suitable for you.
How to salt foxes in a hot wayTo salt the foxes in a hot way, we need:
- fresh foxes - 500g
- 2 tsp salt.
- bay leaf - 3-4 pcs.
- Cloves - 3-4 pieces.
- garlic - 2-3 cloves
- black and scented pepper peas - to taste
Put a pot of water on the fire, add a teaspoon of salt and bring it to a boil.
Immerse in boiling water foxes, add bay leaf, cloves, black and fragrant pepper.
Cook mushrooms for 10-15 minutes with a slight boil and periodically stirring.
We put the chanterelles with noise in enameled dishes, sprinkle with salt, garlic, and then pour brine so that we barely cover the mushrooms. Set up oppression. We take the brine in which they were boiled.
When the mushrooms under the press cool down, you need to put them in the refrigerator or lower the cool cellar. The next day, the salted foxes can be washed and eaten. For long-term storage, hot foxes must be immediately laid out on banks and rolled.
How to salt foxes in a cold wayThere is a very simple recipe for cold pickling. We'll need him.
- foxes - 1.5 kg
- garlic - 3 heads
- dill umbrellas -5-6 pcs
- salt
- sunflower
In prepared cans we put scalded umbrellas of dill, then layers of chanterelle, layers are poured with salt and finely cut garlic. On top of the mushrooms we put meco cut garlic and an umbrella of dill.
On top we put pressure and for a day we keep foxes in the refrigerator. After a day, we remove the pressure and pour warmed oil into each jar, so that it covers the mushrooms. This measure will protect the salted foxes from mold. We close the banks with lids, store them in the refrigerator.
The easiest way to salt foxesIn order to salt the oxen in this way, you will need:
- 2kg fox
- 100g coarse
- garlic - to taste
After cooking, folded on a sieve and washed with running cold water, washed in cold.
Clean the garlic, wash and cut with plates.
In a suitable for salting container (glass, wood, clay, enamel) pour a layer of salt on the bottom.
We put a layer of foxes on salt, and with hats - down.
Sprinkle salt and garlic plates.
Alternate the layers until the foxes run out.
We put a flat plate on top of the mushrooms, we install oppression on it. At room temperature, foxes should stand for 25-30 days. As acidification plate and belly should be washed in salted hot water. If after a week the chanterelles do not release enough juice and are not completely covered with brine, it is necessary to increase the pressure. Ready-made salted foxes should be stored in the refrigerator or in a cold cellar. published
P.S. And remember, just changing our consumption – together we change the world!
Source: umnye-sovety.ru/kak-solit-lisichki/
