The salting of the submarines – The task is simple, The main thing – follow the algorithm of step -step actions. Salt mushrooms in several ways: cold and hot. These are reliable and effective methods of saving the product.
Content
How to salt for the winter
Useful preparation tips:
- Legs should not be thrown away, since they can be used as a seasoning.
- Hot cooking should be avoided, since this reduces the nutritional value of the product.
- Store the fruits in a cool place to the cooking process.
- Overripe and old samples should not be salt, They have an unpleasant smell.
It is best to salt raw materials in an oak barrel.
Processing
Before use, the mushrooms must be sorted out. To do this, follow the following actions:
- Check the lid (In the presence of worms, the fetus should be thrown away).
- Remove old and wrinkled specimens.
- Assess the condition of the leg.
It is best to salt the subgrinets in an oak barrel.
Prepare them for salting:
- Clean fruit bodies from garbage (moss and leaves should be removed).
- Cut all dark places with a sharp knife. It is also important to remove all the details, Damaged by birds.
- Remove the legs (Cut the spine).
- Wash products under cold water. Rinse quickly, But do not soak.
Important: if they do not wash them, The dish will turn out to be tasteless and watery. - Clean all the pollution between the plates.
- Separate small samples from large.
Cut large slices into several parts before the salin of the product.
Ingredients
These mushrooms are treated in several stages and are salted at the end.
Therefore, for each step, you need to prepare different ingredients:
For soaking mushrooms:
- 500 darbling;
- 2 l water.
For cooking:
- 500 g of pierced blackened lights;
- 3 l water;
- 3 tb. year.
Salt:
- Cooked blackened lights;
- 5 Garlic cloves;
- A small bunch of dill;
- 3 bay leaf;
- 20 g salt.
Salting rules and recipes
White subloads are found in coniferous, and in deciduous forests. They can be collected from July to October. Avid collectors love to collect fruits, Because they grow in a bunch. They hide under the leaves, They have to literally dig them, And rarely you can find damaged.
Cold
This method takes a lot of time, But the snack is excellent. Salted mushrooms are used for salads and frying. The advantage is a long shelf life (to 9 months).
Ingredients:
- mushrooms – 3000 G;
- salt – 250 G;
- dill – 1 bunch;
- garlic – 5 cloves;
- spice – 6 pcs.
Salting technology:
- Soak fruit bodies in cold water. This will get rid of bitterness. Approximate time: from 5 to 15 hours.
- Place the garlic and pepper in the container.
- Put mushrooms in layers, Sprinkle each with salt and add chopped dill.
Important: The minimum height of each layer is 5 cm. - Put a wooden load on top.
The product can be used through 1 month.
Coldly with horseradish and dill
Ingredients in the composition:
- Loads – 5000 G;
- allspice – 6 pea;
- salt – 300 G;
- horseradish – 4 sheet;
- Bay leaf – 6 pcs.;
- dill – 1 bunch.
Salted mushrooms, Cooked by cold, turn out to be elastic and crispy.
A step -by -step saline algorithm:
- Soak forest fruits in clean water. The required time – 10-20 hours.
Important: The liquid should be changed regularly. When the hats become elastic, The product is ready for salting. - Put spices on the bottom of the container, Then mushrooms. Sprinkle each layer with salt.
- Lay out the spices on top.
- Press them with a load.
Waiting time is 1 month. Pickled mushrooms can be used to prepare various dishes.
Hotly
Remove dirt and needles from the fruits. Then rinse raw materials under running water. If you want a hardy layer, Remove it with a toothbrush.
Ingredients for pickling:
- mushrooms – 2,000 G;
- salt – 60 G;
- water – 1,000 ml;
- citric acid – 15 G.
Loads, Unlike loads, No need to soak pre -sock.
A step -by -step recipe:
- Boil mushrooms in salted water. The required time is a quarter of an hour. This process allows you to get rid of bitterness. Soviet: Do not leave the product in the liquid, He will darken.
- Add citric acid.
- Prepare the brine (40 g salt on 1000 ml of water).
- Put the copies into clean jars and pour them with a brine.
The advantage of this method is, that you can use the product for several days.
Dry way
Do not soak them with “dry” saline.
Next, act as in a cold method: Put in a bowl in layers, Sprinkle with coarse salt (Not iodized), Set the oppression and store in a cool place 25-30 days.
Salted or pickled fruits are stored for no more than a year.
Quickly
This recipe allows you to get crisp and fragrant preservatives in a short time.
The ingredients include:
- Loads – 2000 G;
- water – 1000 ml;
- salt – 60 G;
- Bay leaf – 3 pcs.;
- Black pepper (peas) – 6 pcs.
Pickled mushrooms are best stored in a cool place.
The technology of fast salting includes several stages:
- Soak the mushrooms on 24 hours. Important: Fruit bodies should not swim, so cover them with a small load. Water should be periodically changed.
- Cut part of the legs and remove the garbage from the hats (You can use a toothbrush).
- Cut into slices.
- Put them in a pan, Pour water and cook for half an hour.
- Prepare the brine (Dissolve salt and all spices in liquids).
- Pour the mixture into a pan with mushrooms, Prepare more 15 minutes.
- Wash and sterilize jars. Just boil the lids.
- Put the copies in the container (To the very top).
- Pour the marinade on top and cover with a lid.
Keep jars in the refrigerator or cellar.
Hotly with leaves of currants and cherries
Many housewives prefer to salt mushrooms by hot pickling. This is a time -consuming process, But the product can be consumed in a week.
The composition includes a number of ingredients:
- Loads – 5 000 G;
- salt – 280 G;
- Bay leaf – 5 pcs.;
- Leaves of currant – 10 pcs.;
- Cherry leaves – 8 pcs.;
- Oak leaves – 8 pcs.;
- Dried dill – 25 G;
- garlic – 5 cloves;
- Dried clove – 10 pcs.
Through 1,5 months, mushrooms are ready to use.
Step -by -step technology of salting subgroups:
- Rinse the fruits under running water. Cut large hats into several parts.
- Prepare the brine. On 1000 G, take the subgroups 150 ml of water and 40 g salt.
- Bring the marinade to a boil. Add the ingredients.
- Pour spices and cook everything for a quarter of an hour. Soviet! When the brine is ready, Check its color, it must be translucent.
- Transfer the product to banks, pour on top with a fluid from the pan.
Keep cans in a cool place. Through 35-40 Sows days can be consumed.
Coldly for the winter in banks
Included components:
- subloads – 1000 G;
- salt – 30 G;
- Oak leaves – 8 pcs.;
- citric acid – 2 G.
The cold pickling method is more suitable for subgrinities.
Here is a step -by -step recipe for cooking in banks:
- Put mushrooms in a pan, Filled with water. Cooking time is 20 minutes.
Important: Do not neglect this step, He helps to get rid of bitterness. - Add citric acid, Salt and oak leaves. Cook again 10 minutes.
- Sustain the banks.
- Put the fruits into prepared containers and pour them with a brine.
- Cover with clean lids. Leave to cool on 48 hours (Indoor temperature is required).
Keep the salting in the refrigerator.
How much can you eat
Time depends on the cooking method:
- Hot method – 7 days.
- Cold – 30-35 days.
It is important to comply with the conditions, to avoid food poisoning.
Useful properties and restrictions on use
In nutritional value, raw materials are inferior only by bean. But in nutritional value they are not inferior to meat and fish products.
If you are pregnant or breastfeeding, ваш организм передаст питательные вещества плоду и в молоко, которое потребляет ваш ребенок. Поэтому им также следует избегать блюд из грибов.
Storage rules
Для того, чтобы не испортить продукт и свое здоровье, лучше воспользоваться подборкой советов о правильном хранении сырья:
- Важно проверить плодовые тела в банках. Product, on which mold appeared, не пригоден для употребления в пищу. Их также не следует добавлять в блюда.
- Watch out before storage, that the process of fermentation is completed.
- Loads should be consumed during 12 months after cooking.
- Необходимая температура – не выше 6 degrees and not lower 4 degrees. If this is not done, они станут кислыми или развалятся.
- Рекомендуется использовать стеклянный контейнер – металлические могут окисляться.
- Пересоленный рассол можно использовать для длительного хранения. В нем заготовки дольше сохраняют свой превосходный вкус.
All mushrooms – это продукт, which should be stored safely.
Video
Fcusnophak
- We often confuse the subgrinets and loads, But these are completely different species. Cleaned loads have wet hats and fringe edges. In the lids of the lid is never covered with a damp shell, vice versa, она всегда сухая и шершавая на ощупь. Шапочка может достигать 18 cm, но не имеет бахромы, как у первого вида.
- Подгруздки растут в лиственных и смешанных лесах, на песчаных почвах дернового типа. Обычно они растут рядом с березами, осинами, дикими яблонями и грушами.
- Для выращивания требуется много света и немного тепла. Они появляются в июне и могут быть собраны до поздней осени/середины ноября, когда температура становится низкой.
- Лесные плоды растут большими семьями. Хотя им нужен свет, они прячутся под листьями и почвой. Чтобы собрать их, вам, Maybe, придется копать землю.
- В отличие от груздей, подгруздки можно жарить без вымачивания. Их также можно использовать для приготовления супов. Однако чаще всего экземпляры подходят для маринования.
- Этот вид грибов горький, поэтому перед приготовлением его нужно долго вымачивать в воде. Замочите на 3 дня и меняйте жидкость каждые 24 hours. Важно использовать холодную проточную воду, но если вы будете применять теплую, грибы почернеют.
- Особенностью подгруздков является то, что при их росте на шапке всегда образуются комки земли, которые трудно удалить. Вы можете хорошо очистить их после замачивания в холодной воде. Можно использовать зубную щетку, чтобы аккуратно удалить грязь. Его пушистые щетинки справляются даже с самыми мелкими частицами грязи.
- Подгруздок всегда следует отваривать перед засолкой – это помогает избавиться от горечи. Просто отварите их в течение 20 минут в подсоленной воде.
- Если вы пересолили продукт во время приготовления, его нужно положить в холодную воду и замочить на 10 minutes.
Conclusion
Salt of the subgr would need to be in compliance with technology. Product, salted hot, ready for use in a few days. Холодное консервирование позволяет насладиться хрустящим деликатесом.
