Pickled grouzdi

The mushroom is real or Lactarius resimus belongs to the genus Mlechnik and the Syroezhkov family. Residents of our latitudes call the mushroom white or raw soil. Gruzdy mushrooms are usually chosen for growing birch groves or linden undergrowth, as well as mixed deciduous forests. White soil is a fungus that grows everywhere in the northern regions of the Russian Federation.

Gruzdi belong to those types of fungi that grow in numerous groups. Gruzdi begin to collect in July, the season for this vil of mushrooms ends in September. Real soil is eaten mainly in salted or pickled form. It is worth noting that in Western countries, mushrooms such as gruzdi are among the little known and used mushrooms.

Some sources classify gruzdi mushrooms as inedible. However, in the Russian Federation and some countries of the post-Soviet space, salted or pickled mushrooms are popular. Often you can hear the opinion common among mushroom pickers that groudis are the best of all varieties of conditionally edible mushrooms.

It is noteworthy that after processing, the grooves change their taste and consumer characteristics. Pickled grooves acquire a bluish tint, the mushroom flesh becomes fleshy. In addition, the taste of pickled grooves is transformed, which in addition acquire a savory aroma. Often breasts are part of a mushroom assortment. In the old days in Russia, the soil was called nothing more than the "king of mushrooms. "

Since only this mushroom was suitable for salting. Salted, as well as pickled gruzdi, are served to the table as a snack in its own right. Usually pickled grooves are seasoned with bulb onions and vegetable oil. Pickled gruzdi is added to some mushroom salads and is also used as a filling for savoury snacks. Pickled gruzdi can be made at home.

To do this, you will need the following ingredient: 3% vinegar, neuodirvinated salt, as well as spices and spices, as a rule, use cloves, bay leaves and black peppers. The gruzdi is thoroughly cleaned, then boiled in plenty of water for about half an hour. The water is then drained and the mushrooms are placed in a much smaller amount of spiced water. The mushrooms are boiled for 20 minutes, and then laid out in glass jars.

It is best to spread the mushrooms with your hats down. After the breasts have taken their place in the jars, 3% vinegar is added and the mushrooms are poured with a marinade of water and spices, in which the gruzdi was cooked. The jars of pickled soil are covered with polyethylene lids and allowed to cool down. Pickled grooves are best stored in a cold place.