How to escape white freight. How to salt white freight - the best ways of harvesting mushrooms for the winter

Salted groove is a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and prepare it only in our territories.

It is completely safe for health, and useful substances, but has a bitter taste.

It is for this reason that the freight is not suitable for frying or soups, but ideal for salt.

Especially if the final product turns out slightly crisp.

And in order to get rid of the unpleasant taste and please yourself for a whole winter delicious everyday life and festive snacks, just soak mushrooms and start to salt.

In this article collected best recipesHow to salt freight at home and correctly handle mushrooms before cooking.

Cooking mushrooms to salt

And the most important thing in the preparation of mushrooms is their collection.

In order not to cause irreparable harm to your health, remember that collecting freight, as well as any other mushrooms, you need in And in no case is not raw.

It is these products first of all absorb the greatest number of poisons, so in the mushroom season, go away from the motorways and plants.

Also follow the following rules:

1. Before salting, thoroughly beat the mushrooms, throw away the diesel and damaged. The remaining should be rinsed.
2. If contamination is not removed under running water, clean them with a toothbrush.
3. To withdraw all harmful substances, lower for two hours in a pelvis with cold water.
4. Next for the salt, cut on 3-4 parts. Only hats can also be salted, and use legs for cooking mushroom caviar.
5. Soak the mushrooms for three days, while changing the water three times a day and washing every mushroom. To soak, choose deep dishes, put the plate on top and put the oppression. Mushrooms must be in the liquid, and not swim on the surface.
6. In the process of soaking, the freight will lose all bitter juice and decrease significantly in the amount.
7. Use ceramic, wooden or glass dishes. Salt the freight in the metal and clay should not. Metal is oxidized, and the clay absorbs the entire flavor.

Before cooking, rinse and soak mushrooms.

Method number 1. How to solit the freight at home with a cold way

This is the easiest recipe for salting mushrooms, because it eliminates the need to prepare brine.

You will need:

1. 1 kg of white germ
2. 40 g Soli.
3. Bunch of dill
4. 2 laurel sheets
5. 5 cloves of garlic
6. Khreno root
7. The black ground pepper taste

Cold way Cooking

Step-by-step cooking:

1. At the first stage, mushrooms are soaked for three for, as indicated above, to bring all the bitterness from them.
2. Next, in the deep bowl, crushed dry bay leaf, garlic and horseradish. There, we send finely chopped dill, pour salt and ground black pepper to taste.
3. Take a jar for a salt. Put a little mixture on the bottom, pieces of mushrooms, again salting mixture and alternate layers until the end of the ingredients.
4. We are tamped by a wooden brush, close the plastic cover and send the jar into the fridge.
5. Solim mushrooms for 30-40 days, after which they can be tried.
6. If the snack is too salty, mushrooms can be washed with water.

Method number 2. How to salt freight at home with a hot way

Such a padding path is considered the safest, since the whole natural bitterness will go out of Gruzny, an unpleasant smell, and additional thermal processing will protect your health.

You will need:

1. 1 kg of white germ
2. 60 g Soli.
3. 5 cloves of garlic
4. 10-12 black pepper peppers
5. 10-12 Black Currant Leaves
6. 2-3 Umbrella Ukrop

Gudget in Russe

Step-by-step cooking:

1. Mushrooms are well rinsed, throwing damaged, cut into 3-4 parts and send in a water saucepan. I bring to a boil.
2. Cook on a small fire for five minutes, periodically removing the foam.
3. Put in the colander, rinse with cold water. Let's spend and dry.
4. We are tamped by the mushrooms in the can, shifting with black pepper peppers, curraned leaves, sliced \u200b\u200bon halves with cloths of garlic and dill umbrellas.
5. Fill mushroom decoction.
6. Snack cool, close with plastic lids and stored in a cold place. For a complete salt, it will take about a month and a half.

Tip: Metal covers for clogging are not suitable, since it has a property to actively oxidize.

Method number 3. How to solit the freight at home - Altai recipe

In Altai in the season of mushrooms, the mushrooms are solid in wooden barrels for a few kilograms - and this is the main difference in this method.

This kind of mushrooms usually grows whole families - if you managed to find one such family, it means there are several more hiding nearby.

You will need:

1. 5 kg of fresh mushrooms
2. 200 g of large salt
3. Large bunch of dill
4. Half Garlic Heads
5. 10 g of grated root fuck
6. 5 laurel sheets
7. 20 g fragrant pepper

Mushrooms cooked in barrel

Step-by-step cooking:

1. At the first stage, we process mushrooms in the traditional way: we clean, rinse, soaked within three days.
2. Thoroughly, my barrel, screaming boiling water and dried.
3. We put into it prepared mushrooms, shifting each layer of spices: sliced \u200b\u200bdill and garlic, finely crumpled laurel sheet, grated root of shit, peas of fragrant pepper and generously squeeze salt.
4. We alternate until the end of the ingredients. The top layer is covering gauze or a clean linen napkin. We put a heavy press from above - if this is not done, the salary will not be allowed.
5. In the process of catering, the freight will noticeably decrease in volume. Ready mushrooms will be ready in 25 days.

Tip: For salting, it is categorically forbidden to use iodized salt, otherwise mushrooms will get a black shade.

Method number 4. How to solit the freight at home Tasty - the simplest step-by-step recipe

This snap method is suitable for those who simply love mushrooms, but does not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg of mushrooms
2. 150-160 g large salt

The easiest recipe

Step-by-step cooking:

1. Mushrooms are soaked for three days already in a well-known way.
2. Then we take the glass or wooden dishes for the insolence and lay out the size of the layers, each richly sprinkled with salt.
3. Top to put the press and withstand the workpiece under the oppression for three days.
4. Throughout this time, we mix 4 times a day.
5. After that, the mushrooms lay out on a small, pre-diplosted banks, climb the kapron covers and store in a cool place - the cellar or refrigerator. To use they will be ready in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg of mushrooms
3. 1 kg of a bunk
4. 250 g of large salt

With onion

Step-by-step cooking:

1. Mushrooms are soaked for three days.
2. We are preparing brine from the water and 60 g of salt. The resulting composition is filling the freight and leave for 12 hours. During this time you need to wash them twice ordinary water, getting out of the brine and dropping back.
3. I pull out the freight, while keeping the brine - it will need it.
4. Clean the onion and finely shinku.
5. Mushrooms mix with the remaining salt and onions.
6. All components put under the press, waiting for 2 days. Mix the composition every 7 hours, after which we declare into sterilized banks and are well tamped.
7. We are poured with brine, we are silent by kapron covers, send it to the cold or cellar for 2 days, after which you can try the freight.

Method number 6. We are preparing a freight in the cabbage sheets

For a snack prepared you the most unusual way Soldering weak.

You will need:

1. 25 leaves of cherries and currants
2. 5 kg of mushrooms
3. 300 g of large salt
4. Head garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Gudget, salted with cabbage

Step-by-step cooking:

1. Mushrooms are preparing the method specified above - after soaking, mix 60 g of salts with five liters of water. We put the oppression and wait for 12 hours.
2. Every 4 hours we take them out of the brine and rinse with running water.
3. Garlic cut plates, crushing dill. My cabbage, currant and cherry leaves.
4. Mushrooms are placed in sterilized banks, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. Finished freaks are closed by kapron covers and insist a month and a half, after which we get tasting. Bon Appetit!

Tip: How easy and quickly sterilize banks for winter blanks, read the article by reference.

Another interesting recipeHow to salt freight at home for the winter, you will learn from this video:

Among all sorts of blanks, which we diligently do the whole summer, the salty groove occupy a special place. Many lovers of mushrooms admit that freak - one of the most best mushrooms For salting. Despite the fact that the smallness is considered only conditionally edible mushroom, the simplicity of his collection even for novice mushrooms, as well as a rich taste made a gentle of a particularly popular mushroom in our country. More recently, when the mushrooms were shed in large wooden barrels, the salty wet in the winter could be seen almost on each table. However, now, when the recipes of mushroom billets are not a secret, among the abundance of all sorts of snacks, salty freaks are ever less often. But you will not be able to deny yourself the pleasure to enjoy in winter real salns, seasoned sour cream?

Despite the fact that it is a pleasure to collect a freight, because they grow large groups, you will have to work pretty to get rid of these mushrooms from the bitter milky juice, and also cleanse from the ground, needles and leaves. For this mushrooms, the mushrooms are brushed under the jet of cool water, they are soaked and laundered. Put freshly placed mushrooms in a pelvis with water, ride them a bit from dirt and leaves, rinse in water and clean with a brush. Purified mushrooms with a small knife remove the diesel places, cut the base of the legs and all ugly places that you would not want to see in winter in your plate. Once all mushrooms are prepared, you can move to the next step - soaking. It is in the process of soaking from mushrooms that the main toxic substances are removed from mushrooms, it is especially important for large already elderly weak, which managed to accumulate many unnecessary substances.

Put in the pelvis or bucket and pour with clean cold water. Make sure that the mushrooms are always completely in the water, for this it is worth omitting a flat lid on them and put under a small press. In such a state, leave the freight or two, periodically changing water. During the soaking mushrooms, the mushrooms are greatly reduced in size, in this form to make the workpiece becomes easier. Drain the water from a bucket or a basin, in which mushrooms were soaked, and rinse themselves somewhat in pure cool water. Only after these procedures are freight to sleep.

Salted freight (Cold Ambassador)

Ingredients:
1 bucket of freshly collected Gruz
2 tbsp. salts
1 Packing black peas,
20 curraned leaves,
10 umbrellas of dill,
12 large pieces of garlic,
1 Packaging of the laurel sheet.

Cooking:
Prepare the freight described in the method, i.e. Clean, extract and rinse them. In the enameled saucepan or bucket, put the prepared mushrooms of layers, plates up. Large grooves first cut into parts. Each layer of fungi evenly salute 1-3 tbsp. l. Salt. The amount of salt depends on the diameter of the dishes. To each layer of mushrooms, lay out several laurels, pepper peas, currant leaves and sliced \u200b\u200bslices of garlic. To the topmost layer of mushrooms additionally lay out umbrellas of dill, cover everything with a lid and give the cargo. Mushrooms must give juice, which must fully cover them, if this did not happen, put a heavier load on top and leave in a cool place for 5-7 days. After this time, decompose the mushrooms on glass banks, trying to put the freight as close as possible. Top to each bank pour brine and lay out umbrellas of dill. Try to get rid of all air bubbles that remain in the bank, cover the sterile polyethylene lid and remove into the cool place.

Salty giving (hot ambassador)

Ingredients:
1 kg Gruz
2 laurel sheets,
3-4 garlic slices,
4-5 branches of dill,
5-6 currant leaves,
a slice of the root of Khrena,
salt.

Cooking:
Prepare a freight to the sideline, i.e. Clean and extract them. Mushrooms remove the legs, they will not be used when singing. Prepare a brine from 1 liter of water and 2-3 tbsp. Salt. We boil the resulting brine and negotiate in it mushrooms for 20-30 minutes, constantly removing the foam. Then remove the mushrooms, cast them into the colander and rinse in running water. At the bottom of an enamelled or glass container, put a little salt. Put mushrooms down with a layer of about 5 cm. Each layer sprinkle with spices and salt at the rate of 5% salt to the weight of the mushrooms posted. Top layer Clean a clean towel and set the oppression. Periodically rinse the gilt in hot salted water. After 2 days, bring mushrooms into the cold room, and already after 25-30 days it will be possible to serve delicious salty groove to the table.

Salty Gudes with mustard

Ingredients:
1 kg of fresh weak
2 tbsp. salts
500 ml of water,
1 umbrella dill,
1 tsp. mustard beans
2 lobes garlic,
Khrena leaves,
2 peas of fragrant peppers.

Cooking:
Clean and extract mushrooms. In the water, add the salt, the chrip leaves, pepper, mustard, mushrooms, and umbrella umbrella, the stem must first cut, it will be useful. Note that the mushrooms are put entirely, they do not need to cut the legs. Bring water to boil and lean mushrooms on a small fire for 5-10 minutes. Finished freeway to put in glass cansSpeaking with chopped garlic. Stalle dill Cut parts by 3-4 mm longer than the diameter of the neck of the cans, set the resulting parts of the crosswise, so that Dill did not give mushrooms to surface. Banks Close with polyethylene lids and remove into a cool place. After 10 days, the mushrooms will be ready for use.

Ingredients:
1 kg Gruz
3 tbsp. salts
5-6 pieces of garlic,
1 bunch of dill with umbrella,
3 oak leaves,
3 Cherry leaf,
1 big leaf of shine,
5-6 black pepper peppers.

Cooking:
Prepare mushrooms to salting, extract them in salted water at the rate of 5 tbsp. Salts on 10 liters of water, water should be changed 2-3 times a day, do not need salt at the same time. Finished mushrooms wash in running water and cut the legs. Large freight in half or four parts. Clean the garlic, the tank for hacking the fungi lay out the leaves of the horseradish, put the mushrooms on the hops down in a few layers. Each layer needs to be salted and shifted to leaves of oak and cherries, as well as garlic, dill and black pepper peas. Upper layer of mushrooms Cover clean marks, install a wooden circle and from above. Put a heavy cargo, cut all the clean gauze again and make sure. If the brine is too much, you can merge it, if it is not enough, then it is necessary to put a heavier load. Mushrooms will be ready in 25-30 days. Put ready mushrooms in sterile jars, close with polyethylene covers and remove in a cold place.

Ingredients:
1 bucket of fresh weak
bulb onions,
1.5 tbsp. Salt.

Cooking:
Prepare mushrooms to salting. Pushed and peeled mushrooms put into the tank for salting, speaking each layer of salt mushrooms and sliced \u200b\u200bonion rings. Leave the freight under the oppression for a month, after a month, put into the cans, cover with the lids and remove it for storage in a cool place.

Ingredients:
5 kg Gruz
1 Khrena root,
1 tbsp. non-iodized salt
1 Garlic Head,
20 currant leaves,
20 leaves cherry,
1 bunch of dill,
6-8 cabbage leaves.

Cooking:
Clean the mushrooms and soak them in cool salted water at the rate of 5 tbsp. Salts by 10 liters. water. After 3-4 hours, drain salt water, rinse mushrooms in running water and pour with clean cold water for another 5 hours. Wash the greenery and the root of the shine, garlic divide on the slices, and cut every slice in half. Khreno root clean and cut into circles. Capping leaves divide into several large pieces. In plastic pelvis layers, laying out mushrooms, each layer should be in a height of no more than two caps of weak. Each layer will pave salt, spices and leaves. Cover the freight with a flat lid, set the oppression on top and leave at room temperature for 30-40 hours, mix the freight 2-3 times during this time. When the mushrooms give enough juice, put them in banks and cover with polyethylene lids. Store ready-made freight in the refrigerator, periodically turning over and sculpting. Salted freight can be served on the table after 2 months after the salmon, it is necessary to rinse them in cold boiled water.

Ingredients:
1 kg of small black weary prepared for salting
5 umbrellas and dill stems,
5 pieces of garlic,
vegetable oil,
water,
2.5 tbsp. not iodized salt.

Cooking:
Boil the water, add a little to it vegetable oil, Lower in it prepared freight and boil for 7-8 minutes, then beat them on the colander and wait until the water is fully stroke. Add salt, finely chopped garlic and umbrellas of dill to mushrooms. Gently mix everything. Stems dust cut the pieces of 5 cm and set aside, they will be suitable later. Put mushrooms in the enameled dishes and install the oppression on top. Leave the mushrooms under the oppression of 12 hours, then remove the oppression, mix and leave again under the press for 12 hours. After that, very tightly lay out freaks to the banks and press the stems of dill, folded crosswise, ready-made mushrooms pour the brine formed during the stay of Gruzz under the oppression. Close the cans with polyethylene lids and remove in the refrigerator. Mushrooms can be tried in 30 days.

Ingredients:
5 kg of fresh weak,
250 gr. Salt.

Cooking:
Each mushroom thoroughly rinse under the jet of water and cut the lower part of the leg, as well as all ugly and suspicious places. Put the washed wins in a large pelvis or bucket, fill with cold water and install a small load on top so that each mushroom is completely immersed in water. The next day, foam will appear on the water, it means that mushrooms need to be rinsed again, removing the remaining contamination, and pour fresh water. The process of soaking fungi lasts 5 days, i.e. Every day you have to merge old water and pour a new one. During this time, mushrooms will significantly decrease in volumes. On the fifth day, the freight must lose their mustard, and therefore become fully ready for sings. Each gentle cut to 6-8 pieces. Put the resulting pieces in the pelvis layers, each layer speaking salt. Put a flat cover on top and a heavy gift on it. Leave the mushrooms under the yoke for 3 days, while mixing them daily. After 3 days, freak can be put in banks. Banks should be very tightly strained with mushrooms and closed with polyethylene lids. Store banks in the refrigerator, mushrooms will be ready after 1.5-2 months.

Gudget has long been considered particularly valuable and delicious mushrooms. They are perfectly combined with the beloved Russian people fried potatoserve as an excellent snack and part-time are a real decoration of the table. Salted freight served with sour cream, greens, butter, onions, with them are preparing a lot of salads, second dishes and even soups. Do not refuse yourself in such a pleasure. While the season of mushrooms in full swing, do not miss the moment and make a few jars of salt weak!

Groove salted hot way - a recipe for one hundred percent success both on a festive and everyday dinner under potatoes. How nice to get a jar of saline mushrooms in winter and put on festive table Next to other snacks. One of the most popular types for salting are precisely freight. Since the times of our grandparents, this kind of fungi is equated to a delicacy.

Gudget - delicious and nutritious mushrooms, undeservedly ignored by many mushrooms.

Features of this type of fungi

Due to the meaty basis, the unique aroma and delicate taste, most of the fans of mushroom pickles prefer to stock up for the winter of these mushrooms. And although today there are several types of processing and cooking of weak (quenching, frying, marination), the salting is considered the most ancient way.

There are two methods How to salute this kind of mushrooms: Cold method and hot. The difference between these procedures is that with a cold way, the freight will be shed raw, pre-mushrooms are soaked in the liquid, and with a hot way they are subjected to thermal processing After soaking. Preparation of this type of fungi is precisely a hot way is considered the most popular among mushroom lovers. We will tell you how to prepare and pick up this kind of mushrooms so that the freight does not lose form, nor their color and retain the characteristic fungal crunch.

Before salting, you need to clean the ground, leaves and insects.

So, if you wanted salted weakly with a hot way, you need to do the following. You bought a freight on the market, brought you their acquaintances or you themselves gathered them in the forest, you will bring home not only mushrooms, but also a piece of forest: land, blasting, leaves and other garbage. Clean your hands from the forest garbage and put them in a bath or a big bowl. We give mushrooms the opportunity to swim a few hours in cold water. In the meantime, the waters make water procedures, do not forget to periodically change water to them. It is necessary not only to go as much as possible mud, cold water It will remove the bitterness characteristic of this type of fungi. After that, pour patience and a sponge or toothbrush. Each mushroom should be rinsed under clean water, removing small grain of dirt. You do not want the whole winter you listened not to the crunch of mushrooms, and the squeak of sand on the teeth? Next, you can cut a freight into several parts or leave them in solid form, there are no strict recommendations. This prepared stage is completed. People who chose not one can of weakly testify that cooking to the salting is the most time-consuming process that occupies half the time.

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How to cook crispy freight

If you do not want to mess around with the soaking of mushrooms in front of the salting, but love so that you have saved the Specific Crunch, try this recipe. The main difference is that during heat treatment does not need to add salt. So, to prepare crispy salty freight in the hot way we will need: mushrooms, salt, dill seeds, cabbage leaves and garlic. Pure mushrooms put in a saucepan, pour cold water and let me boil. After boiling, we interfere with 20 minutes and give mushrooms to boil on weak heat. We take them out of the water, cool. And the water from the pan is filtering and put in a cool place.

To give mushrooms of a spicy taste, you can add dill seeds.

At the bottom of the container, in which mushrooms will salt, put 3 tablespoons of salt, we suprate the seeds of dill and cloves of garlic. Now carefully laying up the mushrooms with legs up, we spit on top and again put the layer of weak. Thus we put all mushrooms in the container, cover the layers with a flat plate, and we put some kind of oppression from above. This can be a can with salting or a small saucepan with water. Brine, which will give freight, must completely close the "pyramid" under the plate. If the liquids turned out to be little, the water in which mushrooms were cooked. Cover a bucket or a bowl in which mushrooms will salt, a clean towel and leave freak for three days.

After this time, we prepare sterilized banks and shift the freight into glass containers, tightly pressing each other, helping cabbage sheet. Banks with mushrooms are closed with plastic covers and ship on the refrigerator or basement. After eight or ten days, salty freight can be obtained from the jar and put on the table to dinner.

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Groove with brine

This recipe does not pay such a special secret, the mushrooms are moistened much longer than in the previous recipe, but at the same time salty freight gives such an indescribable aroma and taste that I want to try again. For such a recipe you need to stock: mushrooms, salt, fragrant and black pepper, garlic, horseradish and vegetable oil. You can still take a carnation, cherry or currant leaves, as well as a bay leaf.

In the enameled saucepan, we bring water to a boil, add a salt of two tablespoons per liter of fluid, put the freight and give them to rocker about 20 minutes. As long as the freight is boosted, there is time to prepare brines in a separate container. The ratio of salt and water is the same, add 25 peas of black pepper and 10 fragrant, optionally you can put a bay leaf and other dry spices to your taste.

For salting, mushrooms will need 2 tablespoons of salt per liter of water.

On slow heat, we give water to boil and wait until the salt is dissolved. While the brine is brewed, take out the noise of freak, shift in a saucepan with brine and give mushrooms to boil in the second saucepan of 10-15 minutes.

Next, we remove the saucepan from the fire, add several cloves of garlic and horseradish to the brine with mushrooms. Cover the mushrooms to the plate or something flat to press the freight. It is very important not to overdo it with a blowing, so as not to crush the mushrooms in a saucepan and not turn them into porridge. Watch the brine completely covered mushrooms. Ready! Now you need to cover the tank towel and remove the mushrooms in the cold for six days. After this time, we paint the wip to banks, pre-sterilizing them. In cans with mushrooms pour brine, in which the freight was languished, and add several spoons of vegetable oil to each container. It is necessary in order to overlap the oxygen access to mushrooms. We close the glass jars with plastic covers and remove them into the fridge or cellar. Salted freight will be prepared in 5-7 weeks.

Cooking mushrooms for the winter

Now in stores you can find any malty. But it's more pleasant to make mushrooms for the winter yourself! For you a simple recipe, how to solit a freight in the banks!

2 C.

20 kcal

4.64/5 (45)

In my family there is a tradition. Every autumn, one of the weekends, we are going to the whole family and go to the forest to collect mushrooms. I have loved this event since childhood and always waiting for him with impatience. First, walking through the forest was fun. And secondly, I always loved the mushrooms very much.

Recipes for their preparation are transferred from our generation to generation. Grandma and Mom taught to cook me different types mushrooms, but my beloved is salted groove. Prepare them for the winter is very easy, but how much is pleasure!

How to prepare freight for salting

If you like to go for mushrooms yourself, then you will not be difficult to score white grounds for you - they grow large groups. Well, in case you are not an avid mushroommate - just buy them in the nearest agricultural market.

The most important moment in the preparation of Gruzny is to get rid of them from milky Gorky Juice. Make it very easy:

1. Rinse mushrooms under running water using a non-rigid brush. Get rid of dirt and needles.
2. With the help of a knife, cut all the worms or ugly places. Cut the base of the legs.
3. Pour in the pelvis or bucket of cool water. Place the mushrooms there. Watch them fully found in waterFor this you can use the lid and cargo.
4. In this state, the freight must be left for a couple of days. Water must be changed periodically. During soaking mushrooms, the mushrooms will slightly decrease in size.
5. After a couple of days, drain the water and rash down Gudget under cool water repeatedly.

As you can see, there is nothing complicated in the preparation of mushrooms. Now they can be caught.

Recipes of saline weak for the winter in banks

I will tell you the two of my favorite recipe. Since I do not like to mess around for a long time in the kitchen, I always try to simplify the cooking process as much as possible. That is why mine recipes are very lungsEven those who plant mushrooms will be cope with them for the first time. For you - two ways to salting weakly. In the first case white Gruzma You do not need to cook, in the second, the ambassador includes the next stage - to put it sick, we will need boiled mushrooms.

How to solit a freight in the cold way

Required products:

What do we have to do:

1. First you need to prepare mushrooms in the above way.
2. After the freight moved, the largest of them need to be cut into parts.
3. In enameled saucepan or bucket laying mushrooms layers. On each layer, we embarked 2 tablespoons of salt, lay a few sliced \u200b\u200bpieces of garlic, laurels, curraned leaves. Sweep peas of black pepper. We repeat these actions by the layer layer. On the topmost layer laying umbrellas of dill.
4. Cover the bucket or pelvis with a lid, put the cargo on top. Mushrooms should give juice. It will take about 5-7 days. At this time they need to be stored in a cool dark place.
5. After this time, put the mushrooms into sterilized banks and fill them with juice. Try to lay the freight as close as possible to each other. Banks roll up.

As you can see, there is nothing complicated in the salting. But when you will get them in winter, everyone will find the great taste. In addition, mushrooms prepared in this way will be incredibly crunchy.

How to solit freak in the hot way

Required products:

• 5 kg of weakness;
• 10 laurels leaves;
• 15 pieces of garlic;

• 15 currant leaves;
• a piece of shit;
• dill, salt.

What do we have to do:

1. Prepare the freight way.
2. Mushroom legs need to removeThey will not be used for salting.
3. Prepare brine from 5 liters of water and 10-15 tablespoons of salt. It must be placed on fire, bring to a boil and put the mushrooms there. Weganize the freight in this brine for half an hour. Do not forget to shoot a foam.
4. After half an hour, the freight should be removed and lean on the colander. They must be rinsed with running water.
5. Prepare enameled pelvis or bucket. Place a little salt on the bottom. Lay out mushrooms hats down layers of 5 cm. Each layer sprinkle with salt, cut garlic, grated horseradish, dill, laurel. Cover the cover from above and put the cargo on it. Leave mushrooms in this form for a few days in a cool place. During this time, they will allocate juice.
6. Finished freight shock together with juice to sterilized banks and sunk.

In the old days, we called the "king of mushrooms": it was believed that only it was suitable for the salt, because it has a special aroma and a very pleasant taste. Already salty mushrooms acquire a bluish shade; They are fleshy and juicy. Gudes are very calories and surpassing even meat on this indicator: in 100 g of mushrooms - 18.5 calories. In a dry substance, the mushroom contains 32% protein. In addition, the freight is rich in carbohydrates, fiber, vitamins C, in 1, in 2 and vitamin D of non-residential origin. White gudes affect blood sugar levels, so they are allowed to include in dishes for diabetics. Moreover, modern medicine even uses a soil for the production of drugs against tuberculosis.

Required ingredients:

• white freight (2 kg);
• umbrella dill (5-7 pcs.);
• black currant leaves (10-12 pcs.);
• fresh garlic (3 heads);
• black pepper (5-7 peas);
• carnation (3-5 sticks);
• laurel leaf (3-5 pcs. optional);
• salt (2-2.5 art. l.)

White Gruss Soldering Recipe

1. Wash mushrooms thoroughly, clean them.

2. The freight can not be cut and shed entire, and you can cut large.

3. Put the freight into a large deep bowl (or enameled pelvis) and soak on 3- 5 o'clock. This can not be done: unlike, white freaks do not save bitterness. Therefore, black grooves are usually soaked in water at 1- 3 days.

4. Cook mushrooms in a large saucepan in salt water for about 20 minutes. It is not recommended to boil longer, otherwise the ready-made freight will not be crispy, but will become soft and smiling. Some white Gruss Soldering Recipes Provide the addition of a small amount of vinegar during boiling. So mushrooms will not lose their white color.

5. Finished mushrooms to cool. So, white freight are ready to sleep on the recipe.

In a pre-sterilized bank (or several cans, depending on the number of mushrooms), laying mushrooms with greens and seasoning layers in a certain order:

• salt's handful;
• 1 - 2 laurel sheets,5 - 6 currant leaves, several peas of pepper, a pair of sticks of carnations, a few whole cloves of garlic, 4 umbrella of dill;
• layer of white weft.

The following layers are stacked the same. It is important to lay mushrooms as close as possible so that they are well mastered and were crispy and slightly sharp. If you decide to pickle mushrooms in a saucepan, use the cargo: the cover of the pan must tightly press the layers of weak.

Separate freight times 2-3 weeks. The black freight must be asked for 30- 40 days.