How to delineate deliciously salted loads of white

The most important thing is to follow the algorithm step by step. Salt the mushroom of the vegetables of white in several ways: cold and hot. These are reliable and effective methods of saving the product.

How to salt for the winter

Useful mushroom preparation tips:

1. The leg should not be thrown away, since it can be used as a seasoning.
2. Hot cooking should be avoided, since this reduces the nutritional value of the product.
3. Before the preparation of the subjugation, it should be stored in a cool room.
4. Overripe and old mushrooms should not be salt, They have an unpleasant smell.

The best capacity for pickling the subgrinets is an oak barrel.

Processing before salting

Before use, the mushrooms must be sorted out. To do this, follow the following actions:

1. Check the hat (If worms are present, The fetus is rejected).
2. Remove old and wrinkled specimens.
3. Assess the condition of the leg.

Prepare mushrooms for salting:

1. Clean fruit bodies from garbage (moss and leaves should be removed).
2. Cut all dark places with a sharp knife. It is also important to remove all the details, Damaged by birds.
3. Remove the leg (You need to cut the spine).
4. Wash products under cold water. Rinse quickly, But do not soak the mushrooms. Important: Ignoring this advice will make the dish tasteless and watery.
5. Clean the dirt between the plates.
6. Separate small fruits.

Ways of salting

Traditionally, unloading is salted in two ways: hot and cold. But the third is also common - "dry".

Each of them has its own advantages and disadvantages: If you salt mushrooms hotly, it will not take much time, but they will remain hard even after cooking, and the cold method gives delicious and elastic mushrooms, But it will take several days to soak them. You decide for yourself, Which method is better.

Hot

Ingredients:

The cooking time of mushrooms depends not only on the variety, but also from size and even from conditions, in which they grew up. In the case of subgrinities, this is on average 20 minutes, but it is better to determine the readiness not by time, And after that point, when mushrooms begin to settle on the bottom of the pots (If they "drown", then they are ready).

Cooking:

1. Dear pre -soaked mushrooms in a large pan of water, in which they should swim freely. A large number is recommended to be cooked in parties. Add to the pan 1,5-2 Art. l. salt on 1 liter of water and leave to boil over medium heat for 15-30 minutes, so that the salt dissolves and salt mushrooms. Mix carefully.
2. Prepare the brine. Take another container. Pour 2 Art. l. salt in 1 liter of water, Add black pepper and oregano, Lauren leaves, Cloves and dill. Put the brine on low heat.
3. After 15-30 minutes, all the mushrooms are “drowned”, Drain the water into a colander, Then add to the pan with a brine and cook for 30 minutes.
4. Clean the garlic. Larger cloves can be cut in half.
5. After half an hour, remove the pan with brine and mushrooms from the stove, Add garlic and mix.
6. Put the washed leaves of currants on top of the mushrooms, Cover the pan with a small lid and press it with a load, so that fruit bodies are completely immersed in the brine. Put the container into a cool dark place. Mushrooms can be eaten in a week.

Simple

Ingredients:

Preparation process:

1. Clean the mushrooms, Soak them in water and wash them. It is convenient to use a small brush.
2. Let the mushrooms dry, large ones can be cut into small pieces.
3. Pour the mushrooms with water, Add salt and pepper, Mix and put on the stove. After boiling, cook 25 minutes.
4. Throw mushrooms into a colander.
5. In clean scalded banks, first lay out the submarows. Alternate them with pieces of greens.
6. Pour the contents with marinade and vinegar.
7. Fragrant mushrooms are ready. Can be sent for storage!

With horseradish

Fuck gives an additional crunch. You need to prepare:

Preparatory steps:

1. Wash all the spices.
2. Boil in water and add salt.
3. Prepare the brine. Boil water, Add salt and black pepper.
4. Lay out at the bottom of the container 5 Fuck leaves, 2 Umbrella of dill. Then spread the mushrooms. Lay alternately, Until all ingredients are ready. The last layer is horseradish leaves.
5. Pour boiling brine on them. Cover the cotton cloth and set the oppression.

Through 2 Day mushrooms will settle. You can add fresh, pre -soaked. Through 40 days you can taste them.

With dill seeds

For hot pickling mushrooms, you will need the following ingredients:

This is a recipe for a quick hot salting of a white subjoice:

1. Pour 30 Mr. Salt c 1 l boiling liquid.
2. Bring the mushrooms to a boil.
3. Through 20 Remove for minutes on a colander, to drain excess water.
4. Add mushrooms to a pan with a brine with all spices.
5. Prepare more 15 minutes. Finally, Add 1 A cup of 9%vinegar.

If you pickle white lights quickly, then they can be eaten after 14–20 days.

Without vinegar

Ingredients:

Preparation process:

1. Clean the mushrooms of garbage. Then they can be soaked in cold water or just rinse for a long time and thoroughly, If you want to save time.
2. Pour the mushrooms with water, Add black pepper with peas and cook for 20-30 minutes after boiling.
3. Separately boil one and a half liters of water with salt and sugar. When it starts to boil, Add citric acid. Mix and remove from the stove.
4. Put mushrooms into clean sterilized jars, pour them with marinade and cover them with a nylon lid. Let cool and remove for storage. Over!

With currant leaves

Currant leaves can give excellent aroma.

You will need to prepare the marinade:

Cooking:

1. Put the soaked fruit bodies in boiling water.
2. Add currant leaves and pepper.
3. Transfer the mushrooms to another dish and add the rest of the spices.
4. Pour the remaining brine.

Leave them to infuse for one day. Then place in the refrigerator.

With garlic

This method is relatively fast. On 2 kg of fruit bodies you need:

Cooking:

1. Boil fruit bodies for a quarter of an hour, Cool in the same water.
2. Clean the garlic, It can be taken twice as much, If you want to get a spicy dish.
3. Place all spices to the bottom.
4. Scald with a small amount of boiling water.
5. Then fill the container with fruit bodies, Sprinkle with salt and pour all the ingredients.
6. Cover with a dish and install the load.

Serve with butter and onion.

Soviet: If your own juice is not enough, You can add a little salted liquid.

When salting without soaking, Cook longer and drain water, Do not use it again. Add more salt, To disappear bitterness.

Attention! It is worth noting, that without soaking mushrooms during 3 days they are not entirely safe for human use.

In banks for iron covers

Ingredients:

Cooking:

1. Boil mushrooms in salted water.
2. Remove into a colander.
3. Pour it 2 liter of water to another pan, Add salt and the remaining spices. Cook for ¼ hours.
4. Through 10 Add vinegar for minutes.
5. Lay the hats on the banks, Pour the cooked brine, Roll under iron covers.
6. Sterilize cans and lids.

Cold

Cold pickling does not require heat treatment of mushrooms, But the finished delicacy will have to wait a long time. However, the result is in the form of elastic subgr would, who crunch on the teeth, surpasses all expectations!

Ingredients:

Cooking:

1. Clean and rinse the mushrooms, Then soak on 3 the day, Be sure to change water twice a day.
2. At the end of the period, rinse thoroughly and salt the mushrooms, Pouring salt on the bottom of a clean enameled container. Put a layer of fruit bodies over salt, Cover them with a layer of salt and repeat them, Until all mushrooms end. Add a little sugar between the mushroom layers at halfway., To stimulate the formation of lactic acid bacteria.
3. Cover the mushrooms with an inverted plate and slightly press the load (For example, Three -liter jar of water), Leave the container in this position on 24 hours. After this procedure, the mushrooms will release a lot of juice and will be ready for the next stage of the salting.
4. Cut the garlic and hell with thin slices. Prepared mushrooms put into banks with a moderately thick layer, Pouring them with pepper, cherry, garlic and laurel and currant leaf.
5. Close the jars with lids - not hermetic, so that the loads are well salted and stuck. Put them in the refrigerator or cellar for a month. The temperature of the room, in which salted mushrooms are stored, should not exceed +5 ℃ - otherwise the loads are acidified. If the temperature is the minus, Mushrooms freeze and lose a significant part of their excellent taste qualities. The upper loads should not come into contact with the air - follow this and constantly pour them with a brine, otherwise they will quickly cover them mold. If all the salival rules are followed, In a month you will have very tasty white loads, which you can use and as an additive to dishes, and like an independent snack.

With horseradish and dill

The ingredients include:

Salted mushrooms, Cooked by cold, turn out to be malleable and crispy.

A step -by -step saline algorithm:

1. Soak mushrooms 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.
2. Put spices on the bottom of the container, Then mushrooms. Sprinkle each layer with salt.
3. Lay out the spices on top.
4. Press them with a load.

Waiting time is 1 month. Pickled mushrooms can be used to prepare various dishes.

Crispy, Fragrant, Tasty

The cold salting of white subgrinets in the jar will make them crispy, fragrant and tasty.

Ingredients:

Cooking:

1. First you need to soak the mushrooms for a few days, Because they are conditionally edible.
2. Clean the mushrooms, Cut the legs, Divide the hats into several parts, And leave the little ones whole.
3. Place them in a container, Maybe, bucket or large pan, hats down.
4. Cover them with a plate and pour a large amount of pure cold water so, so that the mushrooms are completely covered, and the plate did not allow them to swim.
5. Soak for two days, Changing water 3-4 times a day.
6. Finely chop the cloves of garlic and grate the face root. Pour the salt, You can a little more, Cut the dill, You can use dry seeds, But in this case, do not overdo it, You will get a sharp taste.
7. Add a mixture of black pepper and spices through a coffee grinder and mix everything thoroughly.

Take a prepared canal jar, Pour a little spices to the bottom and lay out pieces of mushrooms in layers, a wooden pusher slightly pressing each. Cover the jar with a lid, But not hermetic, Put in the refrigerator, periodically press them with a pusher, It is advisable to put the load on top.

Salted mushrooms lay 30-40 days, After this time, they can be tried, If they are too salty, they can be soaked in cold water

Lay the mushrooms on a plate, Cut the onions with rings, Pour them with a small amount of oil, And you will get a wonderful snack, crispy and delicious mushrooms.

Quickly

The ingredients include:

Pickled mushrooms are best stored in a cool place.

Fast etching technology includes several stages:

1. Soak the mushrooms on 24 hours. Fruit bodies should not swim, so cover them with a small load. Water should be periodically changed.
2. Cut part of the legs and remove the garbage from the hats (You can use a toothbrush).
3. Cut large slices.
4. Put them in a pan, Pour water and cook for half an hour.
5. Prepare the brine (Dissolve salt and all spices in liquids).
6. Pour the mixture into a pan with mushrooms, Prepare more 15 minutes.
7. Wash and sterilize jars. Just boil the lids.
8. Put mushrooms in a container (To the very top).
9. Pour the marinade on top and cover with a lid.

Store in the refrigerator or cellar.

Spicy

Ingredients:

Cooking:

1. Rinse mushrooms under running water, Removing all the attached leaves and forest garbage. To do this, use a knife or sponge for cleaning, But do it carefully, so as not to break hats, Since they are very fragile.
2. Pour them with a large amount of cold water and leave for 2-3 days, Changing water every day to clean 2-3 times, During soaking, do not forget to cover them with a small load, so that they are completely covered with water.
3. Prepare a saline container, It can be a large pan or bucket, but do not use aluminum.
4. Put a little salt on the bottom, somewhat crushed horseradish roots, Several peas pepper, Several leaves of currants, A few crushed garlic cloves, 1–2 bay leaves and horseradish.
5. Then put a layer of mushrooms (a hat down) thickness around 3 cm, Then salt, Several slices of chopped garlic and currant leaves, seasonings, Then another layer of mushrooms.
6. Sprinkle the top layer with salt, Then put the chopped horseradish root, A little garlic, 3–4 sheets of currants, Black pepper, Oregano and horseradish.
7. Then cover with a plate, the diameter of which is slightly smaller than your pots, and put oppression on top.
8. Let the mushrooms release juice, If it is not enough, can be added to a jar of water, To make the load heavier.
9. Put in a cool place for 30–45 days.
10. If you are an avid mushroom picked and this is not your last sortie behind mushrooms, then for such a salting it is better to take a larger container, and then just add new drilling in layers, Having shifting salt, spices and leaves.
11. Tasty, Crispy snack - ideal for winter!

First aid for poisoning

Storage rules

Rules for salting mushrooms:

1. It is important to inspect fruit bodies, laid out in banks. Product, on which mold appeared, not suitable for use. Besides, Such products cannot be added to dishes.
2. Watch out before storage, that the process of fermentation is completed.
3. Loads should be consumed during 12 months after cooking.
4. The required storage temperature is no higher 6 degrees and not lower 4 degrees. If this is not done, Mushrooms will become acidic or collapse.
5. It is recommended to use a glass container - metal can oxidize.
6. For long storage, you can use excessively salty brine. In such a liquid, the blanks are longer and retain excellent taste.

All mushrooms are a product, which should be stored safely.

Video

Conclusion

Salt of the subgr would need to be in compliance with technology. Product, salted hot, ready for use in a few days. Cold canning allows you to enjoy a crispy delicacy.