For a long time, we waited this year when, finally, mushrooms will go, and now, waited! The first desire is of course failed with potatoes. Then make a tasty and outdoor soup, well, and then, climb or freeze for the winter. We are mainly talking about white, boomines and boomes. Later, September-October, the salvation period is going on. In the past and before last year, I managed to very tasty the mushrooms on the recipe of my beloved test. And since then, it is a high-quality saline that I consider a good investment in stocks for the winter.
What to salt for winter
Traditionally, it is believed that Gorkushki, Waves, are freight - this is mostly mushrooms for the salty. However, my experience has shown that the most delicious salting is a complete mix of a variety of mushrooms, which includes white, and red, and stabber, and burgers, and chanterelles, and waves, and freight. The question is the whole of which mushrooms you will put on the salting. Now I can with confidence you can tell you: do not spare white and red! It is better that they are no less than all other fungi!
Description of the process of salting mushrooms
Year for a year is not necessary! And it can happen that in the arid time of noble mushrooms will be very few, but even in this case you need to act. I will start with the fact that the sump process itself can take place in several consecutive identical stages. This means that you have collected some white or red mushrooms and chained. Then there are no mushrooms, you are waiting for a week-other. Then they went again - you collected them, added to the salting and again you can wait for the new portion of mushrooms. So, on a little bit, you must prepare a good pan or even a bucket!
Collection and cleaning
The year ago was rich in mushrooms, and I really took many different kinds of salts, but then it was my first experience, and I did not shoot, because I did not know what the result would turn out. When everything turned out perfectly, the next year I prepared a camera, but there were few noble mushrooms. Therefore, I show what I collected.
So, as I said earlier, we take different types of mushrooms and clean them. There should be no leaves and dirt on the mushrooms. Next mushrooms need to rinse well. Here I have mainly chanterelles and boobies, as well as some white and red:
Putting
Gorky, waves, cheesegings need to be placed in a saucepan with cold water and soak day. Then merge water, rinse mushrooms, pour clean, and re-lay on a day. And so repeating 3 days.
Boiling
Before the salinity itself, all mushrooms need to be decomposed on water saucepans, put on fire, bring to a boil and leave another 7-12 minutes. I was laid out in several ass, the boiling process was faster:
And so that all mushrooms are completely immersed in the water, I placed the saucer from above. The only one, you need to put on a very small fire and follow, so that foam from mushrooms does not run away:
Cooling
After boiling, you need to drain the water and cool the mushrooms. Ideally rinse them with cold water and leave for some time in the refrigerator. To the salting you need to proceed only when you make sure the mushrooms really cooled!
Slash
And now the sump process itself is starting. Here is my big saucepan on 12 liters, which I bought in the village "Posnovo", and which was very pleased: 
What is good in it? It is enameled, small in height, wide enough and spacious. These qualities are very important, since it is necessary to store saline mushrooms in the cold. The cellar is not at all, but to leave mushrooms in the summer-autumn on the balcony is quite dangerous, since the weather is still warm, and there is a chance that the mushrooms are scarved. Therefore, the only exit is a refrigerator. But it is assumed that mushrooms you will stand until winter, which means that the saucepan needs to pick up so that it can accommodate many mushrooms on the other hand, and on the other hand, do not take a whole refrigerator. Therefore, the height of the pan is extremely important - it is necessary that you still have other shelves to accommodate products.
Now we take the bucket of this size (you can compare it with hand) and fill with completely mushrooms:
On this volume of mushrooms we take exactly 1 fist of a large salt: 
We lay mushrooms and salt into the saucepan and mix thoroughly: 
Next you need to take in advance prepared: sheets of black currant, dill, garlic: 
On top of the mushrooms, we declare the leaves of currant, on them with twigs, dill and garlic slices:
We take a new batch of mushrooms and fill the bucket:
I am insulated again (1 fist of a large salt on a new batch of mushrooms) and lay out over the previous salting. We again cover all the sheets of currants, dill and garlic:
And so continue to saline layers. Most likely, it will not get enough to sleep for 1 time if you have a big pan or bucket. When the mushrooms are run out, you need to put a clean cloth on top of the last batch:
Then a flat plate and on top of a stone. No covers for the pan!
At the same time, it is necessary to take salt water and add to the edge of the water to stick over the plate (I got 1-2 glasses). That is, so that the plate is completely left under water. Here it is necessary to act very carefully, so as not to drop the stone and do not split the plate. If someone uses another way to indoors under the press, please write in the comments - I will take note.
Now this pan must be placed or in the cellar, or in the refrigerator. So it is precisely verified that the mushrooms will not be ruined and will rejoice you for a long time throughout the winter.
Salting parts on different days
If you catch the first 3-4 buckets, you have ended mushrooms, then put the salting in the refrigerator. When you collect a new batch of mushrooms, handle them, just add a new layer into the salting, as previously described.
There are 2 options here: or you mix the previous layers to be mixed with each other and above the new layer, or simply, without mixing, lay a new layer. I tried it, and so it is difficult to say how tastier.
Mushroom care during salting
Solish mushrooms is pretty troublesome business. Do not think that putting them in the refrigerator, you can forget about them for a long time. Periodically (every 3-5 days) you need to get a saucepan and look at the water. The first time everything will be fine, but soon you will see the first traces of mold:
Do not scare! This is a normal process.
Now you need to get a saucepan from the refrigerator, take out the stone, gently collect mold on a rag and rinse it well in cold water. Most likely, part of the mold lesing on the mushrooms - not a terrible, the same cloth collect mold over the salmon and try to remove it all:
In general, somehow 12 liter salting looks like this.
I remove the whole mold, rinse well again, put it on top of the salmon and on it - a plate with a stone. Do not forget to plug cold salt water so that the plate is again left under the water. The degree of salinity of water is better to take close to that as already in the salting.
When you can eat mushrooms
When you open the mushrooms somewhere in a week or another, pay attention to the delicious fragrance. Remember it! If the mushrooms stack approximately and then - it means the sallage succeeded! But there are them too early.
It is said that mushrooms must be unattached 3-4 weeks. We tried them just about a month later - we really liked it.
That's all! Today I told you how to solit mushrooms with my own hands. Soon a new article will be released for you: "How to make fun of mushrooms correctly and delicious," where everything is also passed on your own experience, so far from leaving.
Preface
Salted mushrooms are rightfully considered one of the best delicacies of Russian cuisine. You can prepare them according to one of the proposed methods. Using any recipe will give an excellent result.
Soldering Preparation - Highlights
You can sleep any edible mushrooms. However, it is advisable for this to select young and strong specimens so that in the process of cooking the caps do not risks and have not lost their specific crunch. Before shedding mushrooms, they must be prepared: wash and clean, sort, soak.
To wash well and clean the mushrooms, it is recommended, returning from the forest, immediately soak them in a large volume of water, if there are many of them, for example in the bathroom. They should remove all damage and diesel sections. When cleaning, it is necessary to pay special attention to the central deepening of the caps, and in the lamellar fungi also the opposite side of the caps, where the plates. In particularly thorough cleaning, the other types of their family are needed. Treatment should be carried out under running water. It is very convenient to clean the toothbrush. Uzlyat, as well as cheesecakes, you need to remove the skin of the hats.
During cleaning, immediately, if necessary, sorting by types, and also throw out "dubious" copies collected in the "Quiet Hunting" cast and can be poisonous. The sorting is due to the fact that the time of catering in various species is different, and most importantly - they differ processing processes (duration of soaking and cooking). However, many recipes are based on joint preservation of different species - so the most delicious and fragrant blanks for the winter are obtained.
When such recipes are used, you must first treat various types separately, and then shed them in one container. Types containing milky juice must be soaked. Mushrooms belonging to this type are called flashlights. The time of soaking depends on the degree of bitterness (causticity) of the juice.
The duration of this procedure in the days:
- 2-5 - for whitening, black weary, Valuev, scripts, roars and sweeps;
- 1-1.5 - for waves;
- 1 - for white weary (small freight are not soaked);
- syrozhka and Ryzhiki can not soak.
Water should be changed every day at least 2-3 times. When soaking, especially durable, mushrooms can begin to zerify. So that this does not happen, the water should be added to the water and the neural salt is 1 liter of 2 g and 10 g, respectively. After soaking the mushrooms are washed and, if necessary, clean up again.
Soldering species and features
The salting mushrooms for the winter are performed by 3 ways. The first is called conditionally "dry", the second is "cold", and the third is "hot." Regardless of the recipe, saline mushrooms should only be in wooden barrels enamelled dishes or glass jars. The tank is pre-prepared: cleaned; wash; Wrapped with boiling water, and glass sterilize.
When using dry or cold recipes, salted in open containers. The laid mushrooms are covered with clean gauze or cloth, then put an inverted enameled lid, a wooden flat circle or something like that, and from above - dies (cargo). A pure boiled natural stone can act as the oppression (usually granite), wrapped marley, or a can with water. It is impossible to use metal, limestone and similar cargoes.
In a 3-liter can from above, you can install a small glass container with water or put a polyethylene package filled with water. When mushrooms are causing, the container is closed and moved to a cold place. In order for the finished product to be kept longer, make preservation: shift mushrooms into prepared banks, poured them with fresh brine, and then sterilize (30 minutes - 0.5 l, liter - 40 minutes). After that make a clock and remove storage capacity.
Regardless of the recipes of salting and canning, a ventilated room is ideal for storing mushrooms, where the air temperature is from 0 to +4 ° C. A refrigerator is also suitable or a raw cool basement or cellar.
Dry cooking way - why is he so named?
All other types must be pre-soaked or cook. According to the recipes of a dry salting, the mushrooms are laid in the capacitance with caps down rows, speaking each layer of a large neural salt, the amount of which is 40 g per 1 kg of cheese makers and rims. The last top row is covered as described above.
Syroezhka and Ryzhiki in the incident 3-4 days will give juice, they will fall, and it will be possible to report another batch. You can report until the fresh mushrooms are completed or the container will not be filled. They will be ready, after 7-10 days, counting from the moment of last bookmark. It happens that the juice is highlighted in insufficient quantities, and the raw materials with the rims are not covered by it. In this case, it is necessary to put a heavier oppression.
Cold salting - without thermal processing
This method is similar to a dry salting - it is performed without thermal processing of mushrooms. However, "forest prey" is not only washed, part is also soaked. The latter belongs to the views mentioned above - milecles. Pushed them should be in accordance with the recommendations given in the same place. Then proceed to the saline.
At the bottom of the tank, it is typical to taste and choosing (recipe) lays out leaves and roots of the horseradish, bay leaf, dill, peas of fragrant pepper, garlic, carnation boutons, cumin, as well as twigs and leaves of cherry, black currant, oak and other spices. In order not to kill the natural taste and the fragrance of the fungi themselves, it is not recommended to lay overly many spices. Many hostesses are not at all laying any aromatic additives, being confident that it is completely unnecessary, especially against Ryzhikov, Gruzk and Valuev.
Then the hats down rows laid mushrooms, speaking them with a large neural salt, the amount of which is 40-50 g per 1 kg of mushrooms. Then the container is covered as described in the singularities. Mushrooms under the weight of the oppression will highlight the juice, after 2-3 days they will fall. After that, you can report the following batch. If the juice is not highlighted enough to cover the mushrooms, put a heavier oppression. If this does not help, the salt solution is added, prepared in the ratio of 20 g of the neural salt by 1 liter of water.
Salted mushrooms for the winter, harvested in a cold way, will be prepared through:
- valui - 2 months;
- waves and white freight - 1.5 months;
- ryzhiki and Syroezhka - 10-12 days.
The countdown starts from the moment of booking the last batch. There is another option of cold salting. Mushrooms are also placed by rows for greens and spices, but they need to salt, laying out again between the layers of herbs and spices. The thickness of the layers - within 5-8 cm. After that, the cooled boiled water is poured into the container so that it will be closed with the last layer, but it did not cover it, put the fabric, support under load and oppress.
In the recipes of this version of the cold salting, there will be no problems with insufficient release of juice, and in all other things it is identical to the method without water.
Hot canning - for all species
After the ordering or closing of the capacity in another way, the finished product is allowed to cool, and then removed to the place of storage. A month later, mushrooms will be ready.
Salted mushrooms are not only a finished tasty snack. Then then you can also fry, cook mushroom soups, stew.
When singing, as well as, it is necessary to comply with certain rules for processing and preparing mushrooms to the workpiece.
First of all, mushrooms need to go through and disassemble from varieties (salt is better separately for some exceptions). Next mushrooms must be cleaned and soak at least for the night (better for a day). Water must be changed, and mushrooms themselves put in a cool place. Then the mushrooms are cut (in the plates it is important to cut the legs). You can solit in different ways - a dry ambassador, a hot ambassador and a cold ambassador.
Soldering Gruse
Mushrooms are salted by two main ways - cold and hot.
Slashing with a cold way implies salting of raw mushrooms. Mushrooms need to soak, periodically changing water (a couple of hours). White and black subloads can not soak - there is no bitterness.
At the bottom of the dishes poured salt, lay the leaflets of cherries, currants, shit, stalks of dill. Mushrooms are laid with layers down. Every five-ten centimeters of mushrooms are moving along with salt and spices, also put garlic and pepper. From above on mushrooms lay the leaves of cherries, currants and dill. They not only contribute to the improvement of taste and aroma, but also protected from mold.
From above, the mushrooms are pressed with a wooden circle or a lid, smaller in size. Keep salted freight at temperatures + 5-6. If you store with a minus, the taste will worsen. If we are slightly a little, they can be salted in a glass jar under a polyethylene lid. Store them in the refrigerator.
Soldering Grusso Hot Fashion
Special popularity has gained a hot way. With a hot way, many types of mushrooms can be salt - freight, waves, rims, some varieties of cheesegles.
So, the saline of a weak way is done so. In this case, the freight is not soaked (as in the cold method). To get rid of bitterness, mushrooms are drunk (no more than half an hour), then get rid of the liquid, taking the water to the water.
Soldering with a hot way requires a smaller blanching time (thermal processing). To get rid of the Milky Juice, the mushrooms are put in boiling water for 6-8 minutes. It is convenient to use colander if mushrooms are a bit. Then the freight is cooled well with cool water before cooling.
Mushrooms are put in banks, pan or other packaging to salmon, spend salt, greens, seasonings (dill, tarragon, add fragrant onions and (or) garlic, horseradish. Optionally, you can add celery, cherry leaves, currant and oak. Salted freight stored In a cool place. It is possible to start to grow by them after one or two weeks.
With the arrival of the autumn season, many "quiet hunting" lovers rushed into the forest, taking with them baskets for a generous harvest of fungi. Indeed, in September it is possible thoroughly stocking mushrooms that are hiding, and also grow like a bowl - on forest edges, shorts and glades. As a rule, the first forest "trophies" cause a stormy delight and culinary enthusiasm, because it is so pleasant to diversify the usual menu is amazingly delicious fried in sour cream with white mushrooms or fragrant soup out. However, the subsequent gifts of nature, brought from the forest, is simply nowhere to "attach" - and the hostesses are accepted to make billets for the winter. In addition to popular, excellent pickles are obtained, which are used as a basis for the first and second dishes. So how to solit mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of salts hot and cold way of different types of mushrooms - Gruzk, boravets, worshipers, rhyger, oyster. Such delicious salted mushrooms in the winter will become an excellent addition to boiled and fried potatoes, porridge and salads. Forest mushrooms and proceed to cooking!
How to salt mushrooms for the winter in banks - a simple recipe with step-by-step photos
Homemade salty mushrooms will always come to the "table" on any meal - whether it is a regular dinner in a family circle or a festive room dinner. With such delicious mushrooms, your favorite dishes will acquire a unique note and a thin forest fragrance. How to solit mushrooms for the winter? We bring to your attention a simple step-by-step recipe for salted in banks - the most popular and yields of fungi. Preparations of several jars on our recipe, in winter you can please close mushroom soup, patties or delicious hot with potatoes. Just kneading and preparing very easy!
The necessary ingredients for mushrooms in the jars for the winter:
- fresh Walkers - 3 kg
- garlic - 15 teeth
- lovel Lavra - 4 - 5 pcs.
- pepper fragrant and black peas - 10 - 12 pcs.
- the greens of dill fresh crushed - 2 - 3 tbsp. l.
- salt to taste
Step-by-step instructions for the recipe for salted mushrooms by winter, with photo:
How to salt mushrooms for the winter in banks - a simple recipe for blanks with a photo
Approximately from the middle of the summer and until the end of the autumn in bright deciduous forests, a boletus is found - edible mushroom, the nearest "relative" white. Going to a birch grove with a basket, get ready to bring home the solid harvest of these state handsome hands. We are sure that your homework gladly dismissed fried upbravery dinner with potatoes and onions. But the surplus of mushrooms can be boldly to sleep for the winter in banks - in the cold season, such reserves will definitely come up by the way. How to salt stabberry? We picked up a simple recipe with a photo of a spiced blank, for whom we need only mushroom caps - the most delicious part of the boletus. Amazing taste and aroma!
For soiling boravesovikov, we select such ingredients for winter:
- podbrazoviki - 1 kg
- bay leaf - 2 - 3 pcs.
- leaves of black currant - 2 - 3 pcs.
- pepper peas - 3 pcs.
- carnation - 3 pcs.
- fresh dill - 3 - 5 branches
- salt - 50 gr.
- vegetable oil (when requesting) - 1 - 2 tbsp. l. For each bank
The order of workpiece for the winter of salt mushrooms of stabber in banks by simple recipe:
- Mushrooms are swore, removing spoiled instances and trash. Hats cut off and rinse under running water or gently clean with sponge.
- We put the saucepan with water and bring to a boil, and then lower the mushrooms in boiling water and cook. Depending on the magnitude of the hats, the cooking time will not be the same - first we get smaller, but a little later, large mushrooms. How to determine the degree of readiness? Finished booties will be devastated to the bottom of the pan - the most accurate feature.
- When all mushrooms are welded, we fold them on a colander and a little stretched under the jet of water to wash off the appeared sheath of the mucus.
- Pure sterilized banks fill the top layers of cooled fungi, not forgetting to suspend salt. Add a couple of oils of oil into each container and rush with covers boiled in hot water. After cooling, the cans with salty salty boomes do in the dark and dry place - in the storage room or basement. Delicious mushrooms!
How to salt mushrooms for the winter in banks - a simple and tasty supper recipe for a lot of household conditions, step by step with a photo
Gruzdev called himself get in the body. The meaning of this saying is known to many, but with mushrooms in most familiar, only "avid" mushrooms. The place of his habitat is traditionally "chosen" birchings and mixed forests, where in the season you can find whole groups of these white or black mushrooms with a characteristic concave inside with a hat. As a rule, the freight is ideal for salting - with the help of our simple recipe with the photo we will study how to do it at home. In the banks, salty freaks are obtained by the same tasty, as in barrels - this is exactly what these mushrooms were harvested with ancient Slavs. Just a find for the real gourmet!
List of ingredients to sleep for winter freight in banks:
- groove - 1 kg
- water - 0.5 l
- pepper scented peas - 2 pcs.
- garlic - 2 teeth
- salt - 2 tbsp. l.
- dill - 1 umbrella
- mustard grainy - 1 tsp.
- chrena leaves
Step-by-step description of the home recipe for saline weak in banks for the winter:
- Groove purify, cutting the tied parts, carefully soaked in cold water. For salting, we use whole mushrooms, so it is not required to cut into parts.
- In the pan, we pour water on the recipe, add salt, large chrlen leaves, mustard grains, pepper, umbrella dill.
- Prepared mushrooms we send in a saucepan with spicy water and put on the stove. After boiling, cook about 10 minutes on slow fire.
- While the freight is boosted, jerking cans rinse and sterilize in any convenient way - in the oven or for a couple. In each bank we impose boiled mushrooms, between which we are putting a crushed garlic. From above, lay out the pieces of the stroke of the dill 3 - 4 mm long - crosswise so that the contents kept in the brine and does not "pop up."
- Running the covers, we leave the banks to cool and attribute to the cool place, and after 10 days you enjoy the unmatched taste of salted weak - or waiting for the winter!
How to spray delicious Mushrooms Waves for the winter in banks - a simple recipe with a photo
In their appearance, the wave reminds the cheek - and not in vain, because these types of mushrooms belong to one family. The main feature of a white or pink wave is that this pretty mushroom does not require long thermal processing. How to solicit the wave for the winter in banks? Taking advantage of our simple recipe with the photo, each hostess grop to winter a batch of delicious waves, with a thin spicy aroma and an appetizing "crunch".
We store ingredients to a simple recipe for salted waves in banks:
- waves - 1.4 kg
- currant leaves - 4 pcs.
- carnation - 5 pcs.
- garlic - 4 teeth
- lavra leaf - 6 pcs.
- pepper with black peas - 4 pcs.
- pepper fragrant - 5 pcs.
- water - 1 l
- salt stone - 30 grams.
Soldering of delicious mushrooms of waves in banks for winter, step by step:
- We rinse and clean the waves, soaked for a couple of days in cold water.
- Pour mushrooms with water and put on fire. From the moment of boiling, cook for 15 minutes, not forgetting to stir. Fix through the colander, merging the liquid into a separate bowl - it will be needed to us.
- Boiled waves pour into an enameled pan and cover the leaves of currants and a laurel. We add salt, carnation, two types of peppers, chopped cloves of garlic with plates.
- The water in which the waves was cooked, bring to a boil again and pour mushrooms in a saucepan. We press the contents of the saucepan of suitable size with a plate and put the gilt - a large jar with water. After cooling, we remove the fungi in the fridge for 24 hours.
- We will need 4 banks with a capacity of 0.5 liters with a capacity of 0.5 l - they are sterilized in the oven or pair, and we welcome the caps.
- We lay mushrooms on dry hot banks, pour brine and climb. Stored mushroom preservation at a temperature of 16-18 degrees - in such conditions, salt waves will excellently preserve until winter and will delight with their unmatched taste. Pleasant tasting!
How to salt mushrooms Ryzhiki at home with hot way - step-by-step recipe, photo
With the onset of July in coniferous forests, whole groups of bright orange mushrooms with funk-shaped hats are growing - these are rims. Thanks to its unique taste, the Ryzhik is considered a real forest delicacy, which simply melts in the mouth. How to solit mushrooms Ryzhiki at home? Today we will open the secrets of salts of these beautiful bright mushrooms with a hot way - with the help of our step-by-step recipe with a photo. Spicy and juicy, canned fries can be served with boiled potatoes, meat dishes, as well as in a delicious mushroom salad. Please make your own "production" close to such salted mushrooms - and next year you sunk twice any more cans!
Ingredients for hot salts of the Ryzhikov at home:
- fresh redheads - 1 kg
- cold water - 1 l
- salt - approximately 1 tbsp. l., To taste
- pepper black and fragrant peas - 5 pcs.
- lavar leaf - 2 - 3 pcs.
- carnation dried - 2 pcs.
- cinnamon - 4 pieces
- currant leaves - 2 - 3 pcs.
Step-by-step description of the recipe of the redhead of the hotspot at home:
- Clean mushrooms from rigid legs or damaged particles, and searched to the sipset to the enameled bowl. Rinse under the jet of running water.
- Pour water in the pan and bring to a boil. Then we fall asleep more salt, we reduce the fire and put purified fries in boiling water. Cook mushrooms for 10 to 15 minutes and fold on a colander to glass liquid.
- After washing in clean water, boiled rims temporarily retard and take care of pickles. Water liter pour into a saucepan and, cover with a lid. Put on a strong fire. In boiling water, spoon spoon salt by prescription, pepper, laurel leaves, carnation, currant leaves and cinnamon pieces. Ingredients mix, screw the fire and begin to carefully ignore the rings.
- After 10 - 15 minutes of cooking, hot mushrooms lay out over sterilized banks, poured brine and rush. Turning upside down, cover with a blanket and wait for a complete cooling. Now you can attribute jars with salty rims into the cellar or just put on the regiment of the refrigerator. In winter, it is enough to open a container, shifting an appetizing mushroom snack on a beautiful dish - and can be served to the table!
How to salt mushrooms of mushrooms at home Cold way - recipe on video
Weighs are large mushrooms with a gray-colored hat and a dense leg. In nature, the oysteries grow on trees in the form of a "bouquet", whose weight sometimes reaches 2 - 3 kg. As a rule, only a soft and tender mushroom hat is used in food - in fried, stew and boiled form. In addition, excellent pickles are obtained from fresh oyster, which can be easily done at home. How to solit mushrooms with a cold way? On the video recipe you will find a step-by-step description of the hacking of mushrooms on the example of raw materials - the cooking of the oyster will be similar.
How to salt white mushrooms for winter in banks - a simple recipe with photos and video
White mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potash salts. So, the mushroom includes riboflavin, which is responsible for the work of the thyroid gland, the growth of nails and hair. The name "White" This representative of the Borovik family received thanks to a unique feature - even after drying or cooking, the flesh of the fungus retains its original color. The taste qualities of the White Mushroom are also higher than praise, so many hostesses are happy to make billets for the winter in banks. Today we learn how to salt white mushrooms - according to a simple recipe with video, and in the photo you can admire the result of the work.
So how to solit mushrooms for the winter in banks? In our culinary "piggy bank" you will find the best simple recipes for step by step with photos and video hacks of mushrooms at home - Warves, boletus, weary, boosters, rhyge, oyster and white. Adhering to the instructions of the recipe, you can easily prepare salty mushrooms of different types - hot and cold way. Open the mushroom season!
Ecology of consumption. Food and recipes: on the bottom of wooden or ceramic dishes pour salt layer, put half of the currant leaves, cherries, horseradish and 1 dill umbrella ...
1. Soldering mushrooms - Cold way
INGREDIENTS:
● Mushrooms (Ryzhiki, black and white freight, waves, raw) - 1 kg
● Salt - 100 g
● Currant - 10-12 leaves
● Cherry - 5-6 leaf
● Horseradish - 2 sheets
● Dill - 2 umbrellas
● Bay sheet - 2-3 pcs.
● peas - to taste
● Garlic - to taste
Cooking:
Gudget, waves or crops wash and pour cold water for 5-6 hours. (Ryzhiki do not soaked, but only washed). At the bottom of the wooden or ceramic dishes pour salt layer, put half of the currant leaves, cherries, horseradish and 1 dill umbrella. Put the mushrooms, sprinkling each layer of salt, pepper, garlic and laurel sheet.
From above putting the remaining leaves, cover with a clean cloth, then a cutting board or a plate and put the oppression (after 1-2 days the mushrooms will fall and will give juice. If they allocate little brine, the oppression should be increased). Fabric It is necessary to rinse from time to time. Mushrooms will be ready in 30-40 days. After that, they must be rearranged in a cold place.
2. Icra of mushrooms for the winter
INGREDIENTS:
● Boiled mushrooms - 2 kg
● Bowproves - 3 large bulbs
● Carrot - 3 pcs (large)
● Vegetable oil - 2 glasses
● Bay leaf - 3 pcs
● Black pepper - 10 peas
● Sol.
● Vinegar 9% - 1 tbsp.
Cooking:
For the preparation of mushroom caviar, you can take white mushrooms, boletus and boosts, raw materials, butter and mosski, champignons and woven. Caviar can be prepared both from one type of mushrooms and from different.
Mushrooms wash, cut into pieces and boil in salted water over 10-15 minutes.
Fucking mushrooms on a colander, rinse with cold water, give water to drain.
Mushrooms skip through a large grill of meat grinder.
Clear onions and carrots, the bow is finely cut down, rub the carrot on a coarse grater.
Fry onion and carrots on vegetable oil, then add a mushroom mass.
Icra salvate to taste, add the remaining vegetable oil, bay leaf and pepper.
To extinguish the calf from mushrooms within 1.5-2 hours, stirring from time to time, to monitor not burned. At the end of the preparation add vinegar, mix well.
Finished caviar to decompose in dry sterilized banks and roll.
Keep the caviar from mushrooms in a cool place.
3. Soldering mushrooms with hot way
INGREDIENTS:
● Whole white - 1 kg
● Umbrellas dill
● Garlic - 3-4 teeth
● Salt - 2 tbsp.
● Black pepper - 10 peasors
● Black currant leaves - 10 pcs
Cooking:
Guddy wash thoroughly, large cut into parts. Wash the greens, clean and grind garlic.
Boil the salted water and put freight in boiling water and cook for 5 minutes.
At the bottom of the sterilized bank, pour some salt, 2 peas of peppers, umbrella dill, sheet of black currant and put one layer of weak on top.
Logging with layers, speaking salt and spices.
Slide to be sealing, to pour with water in which mushrooms were cooked to come out all the air.
Close the bank with a boiled plastic lid, cool and remove into the fridge.
Gudes will be prepared in 1-1.5 months. Store salted freight in the refrigerator.
4. Salonka for the winter with mushrooms
INGREDIENTS:
● Boas mushrooms - 1 kg
● white cabbage - 0.5 kg
● Tomatoes - 0.5 kg
● Carrot - 0.5 kg
● Onion onion - 300 g
● Sunflower oil - 150 g
● Vinegar 9% - 2 tbsp.
● Bay leaf, black and fragrant pepper
Cooking:
For the preparation of the soyanka, oil, stabber, white mushrooms, raw materials are suitable for cooking. Mushrooms were well wash, clean, large cut and boil in salted water within 10-15 minutes.
Wash vegetables, clean and cut into small straws. Onions and carrots pass in a small amount of vegetable oil.
Add chopped cabbage and tomatoes, remaining oil, salt to taste and stew on low heat for 20-25 minutes. Then add boiled mushrooms and stew until 25-30 minutes ready.
5 minutes before readiness to add bay leaf, pepper and vinegar, mix well, stew 5 minutes.
Finished Soleanka with mushrooms decompose in dry sterilized banks. Banks roll, flip upside down, bite and leave to complete cooling.
5. Marinated oils
INGREDIENTS:
● oil,
● Vegetable oil of 1 tbsp. on a liter bank
● Vinegar 70% - 1 tbsp. on the bank
● Garlic - 2 teeth
for marinade on 1 liter of water:
● Salt large - 2 tbsp,
● Sugar - 3 tbsp.
● Pepper peas - 5-6 pcs,
● Fascinated peas pepper - 3-4 pcs,
● Bay sheet - 2 pcs,
● Carnation - 1 pc.
Cooking:
Skin with oil is better to remove, it is stored much less with it. But in principle, with young mushrooms, it is possible not to remove, but simply screaming the washed mushrooms with boiling water with vinegar and drain the liquid.
Purified oils rinse in water. Large mushrooms can be cut into 2-3 parts. Pour hot water. Add a few drops of acetic acid into the saucepan so that mushrooms do not darke.
Mushrooms bring to a boil. Water merge. Then once again pour fresh boiling water and cook another 10 minutes.
Finished oils lean on a colander and merge water well.
Prepare marinade. Add spices to boiling water and boil 5 minutes. Meanwhile, sterilize banks. Plastic covers are well rinsed and pour boiling water.
In the prepared banks, lay out an oil, not tamping, pour marinade. Then add garlic into the oils chopped with circles. Pour vinegar to each jar. Top pour boiled vegetable oil. Banks cover with covers.
Keep refrigerated.
6. Mushroom powder
INGREDIENTS:
● Forest mushrooms - 1 kg,
● Carnation - 4 booton,
● Black pepper - 7 peas,
● Ground coriander - 0.5 h. L.,
● Lavra leaf - 1 pc.
Cooking:
Mushrooms to go through, cut off the knife contaminated places. Cut the mushrooms with thin plates. Hang on a thread or fishing line, hang over the hob of the plate at a distance of 50-60 cm and leave for a few days.
When the mushrooms are completely dried, put them in a blender and grind into powder.
Carnation, black pepper and bay leaf place in a mortar and grind, mix with mushrooms.
Store mushroom powder in a dark cool place. You can use it for cooking soups, mushroom sauces and gravy.
7. Groove Salted Altai
INGREDIENTS:
● Gude - 1 kg
● Salt - 40 g (2 tbsp.
● Lavra leaf - 1 pc
● Fragrant pepper - 5 peasors
● Khrena root
● Greens of dill
● Garlic - 1-2 teeth
Cooking:
Groove well rinse. Before salting, the freight must soak in 2-3 days in the cold, salted water. At the same time changing the water 3-4 times a day.
Wash the enameled pan or glass jar with a wide throat. Surgress to put in the dishes with layers, speaking them with salt and spices.
Cover marks, put a plate on top and put the cargo. Follow the mushrooms to be closed with brine.
Gudes will be prepared in 30-35 days.
8. How to Marry White Mushrooms
INGREDIENTS:
● White mushrooms
● Marinade on 1 liter of water
● Vinegar 6% - 100 ml
● Salt - 50 g
● Lavra leaf - 1 pc
● Black pepper - 5 peas
● Easy pepper - 3 peas
Cooking:
For marination use young, dense white mushrooms. Clear mushrooms from garbage and wash well, chopped large mushrooms.
Mushrooms are a bit booze (about 5 minutes), lean on a colander and rinse with cold water.
Prepare marinade - add salt, vinegar, spices and bring to a boil.
Add white mushrooms in the marinade and cook on slow heat until the mushrooms fall on the bottom.
Finished mushrooms immediately decompose into a sterilized banks, pour the remaining marinade, banks roll.
