Harvesting mushrooms for the winter - a very important event.Fungal Conservation can be used as decoration for food or use every day.Among the variety of edible mushrooms for winter salting best for mushrooms.Recipes of cooking set, even in ancient Russia, this product was considered the most important for salting.Shiitake are of two types: white and black.
Tips for cooking meals at home
To prepare a pickle, you need to know the basic rules of pickling mushrooms.No matter what ingredients you use, purchased or collected in the forest, they must be thoroughly washed, cleaned of earth, grass and other debris.For this purpose, use can nonrigid toothbrush.Follow the instructions:
- knife clean products and remove them from the top of the film.Pay more attention to the core.Accumulated dirt between the plates must also be completely removed.Here you just need a toothbrush.Washed and peeled mushrooms lay in an enamel bowl, add them to the cold water and soak.Crushing them with something heavy.
- Soak milk mushrooms - mandatory event, because this ingredient is conditionally edible.Without proper treatment they can not be eaten.Compared with black, white mushrooms gorchaschie contain fewer components, so they are soaked 3-4 days, and black - week.When bitterness is completely eliminated, the mushrooms are ready for use.
- In the process of soaking the product you need to periodically change the water.After 3-4 such changes, add a tablespoon of salt to 2 liters of fluid.At the end of the required period the products wash in running water and to carry out salting.
Top-step recipes for pickling hot-milk mushrooms with photos
process of preparing for the winter mushrooms can be carried out in two ways: hot and cold.When using the first option, the taste of the finished dish becomes a little more tender, if "melts in your mouth."If you use cold salting, better preserves mushroom shape and crunches.No matter what you use mushrooms for cooking: white, black.The ingredients and the process of salting is different.The only black mushrooms - a suitable option for hot pickling (with blanching), and the white salt cold better way.
Marinated black milk mushrooms in the banks
To prepare the ingredients required are:
- water - 1 liter;
- black mushrooms - 2 kg;
- salt - 20 g;
- fennel seeds;
- peppercorns allspice and black - 10 pieces;
- grain clove, leaves currants and cherries;
- cabbage leaves.
- When the mushrooms thoroughly washed and cleaned, you need to blanch them in boiling, salted water for 6 minutes.For cooking, use an enamel pot.The cooking process takes about 20-25 minutes.
- until the mushrooms are cooked, you need to prepare your brine.Not worth while to add horseradish and garlic.All other seasonings put into the water, bring to a boil.
- Drain finished with milk mushrooms, throw them on a screen, so that all the liquid glass.Put the mushrooms in a pan with brine, boil for 30 minutes.Now you can add the horseradish and currant leaves, cherry.Cover mushrooms cabbage leaves on top, set the basis for oppression, and then himself a heavy load.
- Place a container with milk mushrooms in a cool place for 4-5 days.If the mushrooms are fully covered with brine, they can stick together and lose their appetizing appearance.
- After this time Lay mushrooms on sterilized jars, pour the brine and tightly close the caps.Store in a cool month.
Boiled white mushrooms in the hot brine
- mushrooms - 2 kg;
- water - 1 liter;
- salt - 2 large spoons;
- black pepper, bay leaf, currant leaves, cherry;
- Garlic - 2 cloves.
- Prepare the dish you need in an enamel pan, without chips or stainless steel.Bring water to a boil, add salt.Dip the mushrooms and cook for 15-20 minutes.
- Meanwhile, prepare the brine.Take a quart of water and 2 large spoons of salt, all spices produced.horseradish and garlic need to use later.Pickle and mushrooms should be cooked separately.
- Ready mushrooms lay on a sieve to remove the excess with their water.Put them into the boiling brine, boil again, but this time in the water with spices.Preparation Duration 30 minutes.
- Clean container with mushrooms from heat, add the garlic, horseradish.Set on top of a circle, and then not heavy load.Make sure that the mushrooms were covered brine.At 5-6 days leave them in a cold place.
- After the allotted time lay pickle into clean jars, roll up.Remove the cellar.Keep the conservation of 30-40 days.
quick way to salting dried mushrooms for the winter
- salt - 250 g;
- mushrooms - 5 kg;
- Wash staple, pickle it, then cut lengthwise.Then everyone will have the mushroom stem and cap.Place the mushrooms in a deep enamel container or wooden keg.Each layer need to pour salt.It should not be iodized, otherwise the liquid will turn an ugly shade.
- Set on top of the plate and put a load on it.Use a heavy stone or a jar of water.Leave on for three days, periodically peremeshivat.Kogda mushrooms give juice, you can lay them on banks, the top roll covers.Send
- capacity with preservation in a cool place.On the table put a pickle with onions, vegetable oil.
Recipe pickles assorted milk mushrooms and volnushek
- white mushrooms - 2 kg;
- volnushki - 2 kg;
- currant leaves, cherry;
- sugar - tablespoon;
- salt - 2 large spoons;
- cloves, bay leaf;
- vinegar - a teaspoon to each jar.
Step pickling recipe:
- sure to wash before cooking and soak main ingredients.Place a container of food for salting on the fire, bring to a boil, cook for 10 minutes.Periodically skim.When settle mushrooms, put them new portion for filling dishes.
- Remove liquid from the mushrooms, wait until they cool down.
- To prepare marinade, combine all products, setting on the stove, put mushrooms, boil them for 15 minutes.
- prepared in sterilized jars to lay down the washed leaves, garlic plate, then - a layer of mushrooms.All pour the vinegar, the remaining space in the pot to fill with marinade.
- Cover conservation covers, roll up, wrap a blanket, wait for complete cooling.
- Storing milk mushrooms is carried out at a cool temperature.
Salting wet milk mushrooms without vinegar
- white mushrooms - 1 kg;
- dill umbrellas;
- garlic - 3-4 cloves;
- salt - 2 large spoons;
- black pepper - 10 peas;
- blackcurrant leaves.
- Wash products (including garlic), mushrooms cut into pieces.From garlic to remove the husk, grind.
- salted water and bring it to a boil.Place the mushrooms in boiling water, cook for 5 minutes.
- Get washed, sterilized jar, the bottom put a little salt, pepper, dill, currant leaves.One layer pour the main ingredients.
- Each layer of mushrooms pour salt and spices.Add the water, where cooked mushrooms.Roll container, cool and set in the fridge.
- After 1-1.5 months pickle is ready.
Video recipe: how to pickle mushrooms that were crispy
Pickled mushrooms - a delicious and flavorful snack.Using them, it is easy to create a variety of dishes, so to preserve this product in the winter is very profitable.You can cook a delicious salad, mushroom soup.On caloric mushrooms do not exceed the beef, and the composition assumes a high percentage of protein.For tasty and healthy meals you must carefully prepare the ingredients, but also to carry out salting in accordance with all the rules.If you - a fan of crispy mushrooms, use a recipe as described in this video: