How to salt mushrooms topolina rogue. How to salt row mushrooms in glass jars

The robes have a rather specific smell resembling a deprived flour. So that they come tasty, they need to be able to prepare correctly.

How to cook in the ranks - pre-processing

Mushrooms beat from garbage and wipe well. If the mushrooms are badly contaminated, then extinate them within a few hours in cold water - they will leave all the dirt.
In the pan boil the water and pour the vinegar into it (per 1 liter of water take it 1 tbsp.).
Lower in boiling water robes and boil 10 minutes.
Catch off the mushrooms on the colander and give them to cool.
In the saucepan boil the second portion of water with vinegar.
Again, put mushrooms into the water and boil again, but for 20 minutes.
Put one bully to remove the unpleasant smell.
After a second boiling, hide the mushrooms with cold water.
The robes prepared in this way can be put in any dishes.

How to cook rogues pickled

For this recipe you will need 1 kg of fresh mushrooms.

Wrapped in two waters mushrooms spread over sterilized banks.
Cook marinade from 1 liter of water, 2 tablespoons of salt and 2 tablespoons of sugar, 3 laurel leaves, 4 fragrant peppers, 1 clove of garlic, 1 tablespoon of vinegar. Marinade cook for 15 minutes. At the very end, add another 1 tablespoon of vinegar.
Hot marinade fill the mushrooms in the jars and cover the cans with sterilized covers.
Jars with mushrooms set in a saucepan with hot water (To the shoulders) and sterilize them for 20 minutes from the moment of water boiling.
Remove the jars of boiling water and tighten the covers.
Give mushrooms to cool in a natural way, and then transfer them to the cold.

How to cook rogues salty

1 kilogram of robes pre-boil and cool down. Also prepare:

Khrena leaves - 3-4 pieces. Cut into pieces.
Umbrella dill - 2 pieces. Also shredtit.
Garlic cloves - 3 pieces. Cut the plates.
Pepper peas - 8-10 pieces.
Salt large - 50 g (these are 2 tablespoons).

To the bottom lithona banks Place the fourth part of the spices. They are a layer of boiled mushrooms. Sweet mushrooms. Next, repeat the layers again: Spices - Mushrooms - Salt. The last layer should be spices. At the spices, put a coffee saucer, and install any oppression on it. A narrow high bank is suitable from under tomato pastefilled with water. The jar with a blowing is kept 2-3 days on the kitchen table. Then remove the oppression and close the rogles by the caproic lid. Transfer to the fridge or cellar. Salted robes will be ready in 2 months.

How to cook rogues fried

Boiled with vinegar rogues can be frying alone, but they are tastier with potatoes.

On the vegetable oil (3 tbsp.) Fry 2 chopped bulbs.
When the bow becomes transparent, put 300 g of citizens to it. All together burn 15-20 minutes. During this time, the mushrooms will cover their crust.
Put mushrooms with a bow on a plate, and pour 2 tablespoons of oil into the frying pan. Roll it.
In the frying pan, send the potatoes sliced \u200b\u200bwith slices (500 g) and roast it 10 minutes. Spend potatoes and add ground pepper - All to taste.
Add mushrooms with onions and cover the frying pan with a lid. Cushion dish 10 minutes.
When feeding, sprinkle potatoes with mushrooms with greenery parsley, dill and young onions.

How to cook rogues baked with potatoes

Mushrooms and onions Fruit on vegetable oil until ready. Boil potatoes in salted water. Put the products with layers in the form for baking. Pour everything sour cream and bake in the oven to ruddy crust.

Due to the rather specific smell of mushrooms, which may not even leave and after two voyages, the robes are recommended to be prepared in combination with other mushrooms. Suitable oil, woven, waves. They need to take at least half of the total amount of mushrooms.

Delicious recipes for marinations and salts of robes mushrooms.

The yield summer is a great opportunity to prepare natural gifts for the winter of the future. The range of mushrooms grown in our forests is huge. The most unpretentious and common of them are robes. Experienced fungi know where and how to find and collect them, but they do not always know how to properly and deliciously prepare long storage. Consider the most optimal options for the recipes for the preparation of rogues for the winter in this article.

Marinization of mushrooms robes for the winter: Cooking recipes

Forest dars In hermetic packaging

First method
Marinade composition:

Water - 1 l
Vinegar 5% - 10 tbsp.
Salt - 2 tbsp.
Sugar - 2 ppm
Easy pepper - 12 peasors
Lemon Acid - 6 g
Little carnations and cinnamon

Process of the workpiece:

Prepared mushrooms bother until readiness (the product should fall on the bottom of the pan), with the addition of 50 g of salt and 2 g citric acid
After boiling, I will decay for colander
Fill the banks on 2/3
Preparing marinade

Bring all the components, without vinegar, before boiling
Then we pour acetic essence, we give a solution again.
Pour banks with mushrooms hot marinade and ship on sterilization
Banks with a capacity of 0.5 l sterilizing 20 min., 1 l - 25 min., 3 l - 30 min.
Next rush with lacquered metal covers

Second way

2 kg of mushrooms will need:

Water - 1 tbsp.
Salt - 3 tbsp.
Vinegar (5%) - 1 tbsp.
Sugar - 2 tsp.
Bay leaf - 4-6 pcs.
Carnation - 4 pcs.
Black Pepper - 10-12 Peels

Process technology:

All components of the marinade are brought to a boil
We fall asleep prepared mushrooms
Drunk stirring 20-25 minutes
The resulting foam periodically remove
After the fluid took a transparent look, lay mushrooms by banks
Sterilize depending on the container, the time
Tightly wechind the iron lids
Store in the refrigerator or cellar

Marinade for canning mushrooms rogues: recipes

Methods for cooking mushroom marinades

1 option

Composition on 3 kg of row:

Wine vinegar - 1 l.
Water - 3 tbsp.
Salt - 4 ppm
Sugar - 2 tsp.
Onion - 1.5 pcs.
Carrot - 1 pc.
Bay leaf, peas pepper - to taste
Lemon zest - 1 pc.

Cooking:

Bulbs cut half rings, carrot bold on cubes
In a saucepan with cold water, vinegar
We add prepared vegetables
Boil 10 minutes on slow fire
Then add the remaining ingredients. Lemon are not crushed, put the whole
Cook another 5 minutes
Lemon Cedra Remove
The rest of the marinade bays mushrooms

Option 2

Water - 1 l.
Vinegar 9% - 1 tbsp. l.
Salt - 1 tbsp. l.
Pepper black peas - 12 pcs.
Pepper fragrant - 5 pcs.
Bay leaf - 2 pcs.
Sugar - 0.5 h. L.
Nut nut - on the tip of the knife
Pepper Ground Red -1/4 Ch.L.
Vegetable oil - 0.5 tbsp.

Step-by-step technology:

AT cold water Put: Salt, pepper black and fragrant, Laurel leaf, sugar
Boiling 5 minutes
Add nut nutmetic, red pepper, vegetable oil
I bring to boil
Finished brine pour mushrooms

How to solit robes with hot way in banks?

Hot fashion pickles

This method of salting allows you to quickly get rid of the fungal bitterness. In addition, the correct thermal processing gives them additional elasticity.

Prepared rogues drunk in a slightly salted water

Important: You can not cook several times in a row of mushrooms in the same fluid, because they acquire an unsightly dark color, and the bitter taste does not completely pass.

Boil a quarter of an hour
Rinse in cold water
We put in the prepared container, speaking each layer:

sOLYU.
cloths garlic
slices of Khrena root
leaves of currants
other seasonings to taste

If salt is in banks, press the cherry branch so that the mushrooms be covered with top brine
When singing in barrels, we put the cargo on top
Slashing with a hot way makes it possible to use mushrooms in food in a week

On kg of boiled rows usually take: 2 tbsp. Salts, 4 laurels, 5 peas fragrant pepper, 3 cloves, 5 g of dill, 2 sheets of black currant.

How to solit robes with a cold way in banks?

Cold billet countdown

For 1 kg of fungal crop prepare:

Garlic - 4 teeth
Dill umbrellas- 3 pcs.
Currant, cherry, laurel leaves - 2-4 pcs.
Salt (large) - 50 g
Pepper peas - 4 pcs.

Preparation steps:

Mushrooms well and free from forest garbage
At the bottom of the selected capacity, lay the greens and seasonings
Rogins are placed in several layers, each of whom we spend salt, seasonings and leaves
Top laying wooden oppression
When mold appears on the brine, we wash the cargo, we remove the mold with a spoon
Ready mushrooms in 30-40 days

Despite the fact that the robes are very often found in the forest, they are little known for beginner mushrooms. Since this kind of fungi is very tasty both in salty, and in pickled form, experienced experts adore to do winter billets do it yourself.

We hope that this article will help make reserves for long-term storage without much difficulty.

Video: Marinated mushrooms for the winter. Nice recipe for pickled mushrooms from Chambacutv

The row mushrooms are growing in pine and mixed forests since the end of summer to autumn frosts, meet single and small group. The cat's hat is up to fifteen centimeters in diameter, dirty - either brown-gray, in the middle a little darker, fibrous and mucous-sticky. The estimate of the estimates belongs about 2, 5 thousand subspecies of mushrooms. In our climatic zone, the rank of gray and rog in purple are widespread.

SAMI best dishes For singing row - it is a wooden (tub, buckets). Remember that mushrooms are generally and robes in particular, heavy for food digestion. Therefore, it is not worth moving around.

How to marine rogues for the winter - recipe №1

For 1 kg of mushrooms you need to take:

0.5 Art. water;
15 gr. salts;
0.5 Art. table vinegar;
2 gr. citric acid;
10 gr. Sahara;
bay leaf;
fresh dill;
black pepper, cinnamon, carnation - to taste.

How to marine rogues for the winter - recipe №2

For use in your diet, robes are best chosen by the hot way. So, how to marine rogues? Everything is simple and easy.

In order to pick up the rogues, you will need:

mushrooms;
salt;
spices;
water;
dry, clean fabric;
oppression;
tank capacity (wooden shirt, banks, etc.).

How to marine rogues for the winter - Recipe number 3

Also, rogues can be marked for winter and blanched. For this, well-purified and washed mushrooms in colander either sober down in boiling water for five to eight minutes. Next mushrooms are quickly cooled and washed under running water.
Further, to marine, the robes are laid in the dishes and are arranged at the rate of 40-50 grams of salt per kilogram.
As seasonings for row, you can use onions, garlic, roots of shit, parsley, dill or celery, oak leaves, cherries, currants.
Salted by a similar method of robes are ready to eat in food seven or ten days.
You can apply the rogues to the table with different sauces, also mushrooms are added to various salads.

Tips on how to marinate robes mushrooms

Rogues are extremely delicious mushrooms. Therefore, often the mushrooms are asked: how to marine robes for winter? Before cooking with the mushroom cap, it is desirable to remove the skin and rinse them well under cold running water, or replace water several times, because the robes grow on the sand, and the grains are clogged in almost every gap between the plates of the mushroom.
Rignites can be used in any form. These robes mushrooms can be fed, boil, making it up for the winter. But before any preparation of mushrooms, robes need at least for fifteen minutes to peak, and then drain the water.
In the raw form of mushrooms, robes should not be used, as it can cause a stomach disorder. By the way, in some countries, robes, in particular purple, belong to poisonous types of mushrooms. But it's not at all. In extreme cases, the robes can be attributed to conditionally edible mushrooms, since even the most minimum heat treatment Conducts the risk of poisoning.
The robes mushrooms are beyond the fact that they are extremely useful (they are saturated with the Vitamins of the group B), also have healing properties. The robes use, in particular, to prepare some types of antibiotics, which are effective in the fight against tuberculosis chopsticks.

Bon Appetit everyone!

The name of the mushroom is a row of a topolate, a subtopolik or a brown row, like a set, comes from the main place of its growth - in the poplar. Mushroomcarns love the poplar rob in the virtue of its unusual taste and the possibility of various preparation variations, and the luck of the glade will allow not only to dine fried fried mushrooms, but also make a blank for the winter. In this article, we will consider the fastest, convenient and, nevertheless delicious way Mushroom Mushrooms Topolia.

Below are the necessary ingredients for cooking from the calculation by 1 kg of subtopolenics:

1 kg of mushrooms
2 tbsp. l. Sololi.
5 pieces. Black pepper peas
1 PC. Lavra leaf
3 pcs. dried carnations
5, dried duck
2 pcs. Black currant leaf / cherry / horseradish

Training

Naturally, the first step of cooking any dishes from the cook becomes the preparation of the product, in particular, it is necessary to rinse mushrooms several times in cold or cool water, having deprived them of sand and extraneous garbage, carefully cleaning plastics, where sand may be most.

Treatment

The next step of any way to prepare canned topopoligo robes is thermal processing. To do this, boil the water and pour salt at the rate of 2. l. For 1 kg of mushrooms so that it completely covers the mushrooms. The amount of water should not be too big, because this is our future brine and it must be saturated.

Cooking

Prepared mushrooms, integers or chopped at too much, put in boiling water, periodically stirring, preventing them with adhesion to the bottom, and when we drag off, we remove the resulting foam.

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The recipe for the solvent of robes Topoleva provides for the use of such spices: polka dots of black pepper, carnation, dill, bay leaf, as well as to choose from their taste preferences of currant leaves, cherries or shreds with garlic. Currant leaves will give the future conservation slightly sour taste, and the cherry - the shade of tart, bitter. Classical pair of horseradish and garlic is a sharpness and appetizing garlic fragrance. If there are a large number of mushrooms, you can experiment and determine the best taste for yourself.

For 25 minutes of boiling, you will feel the smell of future salting mushrooms, and this suggests that the brine is ready. Turn off. During the boiling of mushrooms, banks are prepared to be convenient for you, sterilized by leaving the jar of boiling steam for a few minutes.

The finished topological rows declined to banks and poured with brine in which they were preparing. After the ordering, you must turn the banks and give them to be pushing in this position for at least a day.

This recipe for the preparation of subtopulic or brown robes provides for their complete readiness after 45 days of canning.

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Salted robes are considered an indispensable dish for festive feasts. They are purchased in stores or harvest for the winter at home. The soaring process is completely simple, if you try to follow simple advice and rules. How to solit robes for the winter so that the end result exceeds all your expectations?

For mushrooms please you with their aroma and taste, we offer recipes showing how to salt row mushrooms for the winter. We assure that fruit bodies will get hard and crispy, with a stunning aroma of forest mushrooms.

Rignites shared in two ways: Cold and hot. Hot salting allows you to use mushrooms after 7 days, while cold salmon lasts much longer. However, in these two versions, the robes are always obtained by fragrant, crispy and unusually tasty.

The cooking process should be held in glass, enamelled or wooden containers. Storage of blanks for the winter passes only in cool rooms, for example, in the basement with a temperature of +5 to + 8 ° C. If the temperature is above + 10 ° C - mushrooms will be thrown and ruled. In addition, containers with salty robes should be completely filled with brine so as not to be sealed. If it is missing, then the disadvantage is filled with cold boiled water.

How to solit robes for the winter in banks

How to salt robes for winter in banks, keeping everything nutritional properties Mushrooms? Such a snack will certainly please the households and guests who gathered at the same table in the winter time. Try the snap recipe with a cold way with garlic - you will be delighted!

3 kg of row;
5 tbsp. l. salts;
10 pieces of garlic;
10 leaves cherry.

Fresh robes are cleaned of contaminants, cut off most of the legs and poured with cold water for 24-36 hours to remove bitterness. During the soaking, it is necessary to change water every 5-7 hours.
In the prepared sterilized banks lay on the bottom clean leaves of the cherry.
Fold out the exhaled rogues with caps down and spend the salt layer, as well as chopped garlic cubes.
The process is repeated until the banks are fully filling, pressed mushrooms so that there is no empty space.
Cold with cold boiled water are poured, close by the drop-down lids and wear it into the basement.

After 30-40 days, robes are ready to use.

How to salt row mushrooms for the winter: recipe with video

This option is quite simple, and the mushrooms are obtained fragrant and crispy. If you want, you can add your spice or spice to the recipe.

2 kg of row;
4 tbsp. l. salts;
1 tbsp. l. dill seeds;
1 tsp. Coriander seeds;
10-15 black currant leaves.

Purified and washed rows pour cold water and leave 12-15 hours, or 2 days, if the mushrooms are very proud.
Put clean leaves of currant in the cooked enameled dishes.
Follow the hats down the mushrooms and sprinkle with a small amount of salt.
From above, scatter seeds of dill and coriander, then again layer of fungi.
Thus, after having completed all the robes, the last layer lay the leaves of currant, cover with a plate, press the cargo and take it into the basement.
After 20 days, when the mushrooms are empty than juice, decompose them into sterilized banks, press so that there is no emptiness and close by the drop-down lids.

Fully mushrooms cale after 20 days and will be ready to use.

We offer a visual video, how to salt the robes for the winter in the cold way:

How to salt robes for the winter with a hot way

If there is no time for long winding or you need to quickly cook mushrooms, then use the hot salts.

3 kg of row;
5 tbsp. l. salts;
1 tbsp. l. Zrena mustard;
4 laurel sheets;
5 pieces of garlic.

How should the robes mushrooms be shedding for the winter with a hot way?

Purified and washed fruit bodies are dried in salted water 40 minutes, removing the foam. Throw off on a sieve, giving a fully stroke of the liquid, and begin to the tool process. In the glass sterilized banks pour a thin layer of salts

The top layer layer is laid out, which should not exceed 5 cm. Sail with salt, cakes, cakes 1 bay leaf and chopped garlic.

Fill the bank with layers of fungi, speaking them with spices and salt to the very top.

Press up so that there is no emptiness in the bank, and then closed with dense lids. Highly in the basement, and after 7-10 days, rogues can be eaten.

How to salt row with cinnamon for the winter

The second version of the hot salt of the robes involves adding cinnamon sticks. The stunning taste and the flavor of the dishes will enjoy all your loved ones and invite guests.

2 kg of robes;
1 l of water;
70 g salts;
4 laurel sheets;
1 cinnamon stick;
4 booton cloves;
7 pepper peas.

The rogues purify, weganong in salted water for 20 minutes, constantly removing the foam, and drain.
After filling with water from the recipe, we cook for 5 minutes.
We introduce all the spices and spices, cook on slow heat 40 min.
We distribute mushrooms into the jars, fill with the leaky hot brine, cover with the lids and give it to completely cool.
Close the tight kapron covers and we end up in the basement.

Although after 2 weeks the mushrooms are ready for use, the peak of salinity will have only 30-40 days. An excellent side disk garnish will be roast potatoes or meat dish. When applying on the table, mushrooms are washed, folded down on the colander, lay out into the salad bowl and refill with crushed greenery, parsley or dill, as well as olive or vegetable oil.

We offer to watch videos, how to salt row mushrooms for the winter with a hot way: