Как солить грузди


Как солить груздиНичто не сравнится с таким деликатесом, как соленые грибы. Это универсальная закуска, добавка к любому гарниру, незаменимый компонент многих салатов и просто само по себе очень вкусное блюдо. Чаще всего маринуют и солят опята, маслята, белые грибы, шампиньоны и грузди. Каждый из этих видов грибов обладают неповторимым, свойственным только им одним вкусом. Но, ровно как отличаются их вкусы, отличаются и особенности их приготовления.

Однако все ли умеют правильно солить грузди? Дело в том, что особенностью груздей является горький млечный сок, который при неправильном приготовлении безнадежно портит вкус заготовки. Также токсичные вещества, накопленные грибом до того момента, как он отправился в корзину, могут стать причиной тяжелейшего отравления. Поэтому не стоит рисковать и лучше потратить пару минут на чтение этой статьи, чем пустить коту под хвост все свои старания.

Солить грузди

Итак, вначале грузди нужно отмыть от хвои и земли, вырезать все нелицеприятные потемнения и червоточины. Затем нужно замочить грибы в холодной воде. Следить нужно за тем, чтобы они были погружены в жидкость полностью. Для этого нужно накрыть их тарелкой или крышкой под размер сосуда или ведра.

Замачивать их нужно на сутки, лучше даже на двое. Промыв затем грибы, можно приступать к засолке.

Складываем грузди в банку, крынку или кастрюлю и добавляем пару ложек соли лавровый лист, зонтики укропа, перец горошком. Не помешают так же листья смородины или вишни. Следите за тем, чтобы грибы были полностью погружены в рассол. Потом накрываем все дело крышкой и оставляем на шесть дней в кладовке или холодильнике. Вскоре соленые грузди будут готовы.

Предлагаем вам также посмотреть видео о том, как нужно правильно собирать и солить грузди:


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