How to salt mushrooms - the best recipes for mushroom preparations. How to salt milk mushrooms: basic methods of preparation

Lots of gospodarok should be squeezed, like salting milk mushrooms, in order to preserve the texture as much as possible and not waste the life value. All the different recipes are based on two methods of preparation: cold and hot. The skin from them can give the fleshy mushroom droplets not only crispiness and aroma, but also remove toxins and dissolve.

How to salt milk mushrooms?

Salting of mushrooms is carried out using cold or hot methods. The resentment is transferred to the first soaking of mushrooms in water for three additions. After completing the procedure, in a cold one, the mushrooms are sizzled with brine and crushed under pressure, in a hot one, they are boiled in brine and kept under steam, boiled and laid out in a container.

Mushrooms have the power to remove dirt from unnecessary food. To prepare mushrooms for the winter without harm, healthy, you need to sort them out, clean them from the mixture and soak them in water for 2 years.
During the selection process, you can cream the legs from the droplets, cut the droplets according to the recipe.
During the main day, soak the mushrooms, pour cold water over them, turn on the heater and change the water once per day. After the process is completed, thoroughly wash the mushrooms.
With special respect, please add the dishes. For soaking, you can use either glass, ceramic or wooden containers.

Salting mushrooms is the simplest preparation option. In fact, this is one version of the hot pickling method, in which the mushrooms are boiled, sizzled with salt and placed under rotting conditions for several days. Control the strength of the brine with water that has been lost from the boil. As a result, the mushrooms swell with a crunchy texture and become salty over the course of the day.

Ingredients:

weights - 10 kg;
salt – 500 g;
bay leaf – 6 pcs.;
spare pepper – 10 g;
water – 8 l.

Preparation

Before salting the mushrooms, fill them with 7 liters of water and leave for 5 years.
Add any excess water and cook for 20 khvilins.
Strain the water and refrigerate.
Cool the mushrooms, season with spices, and place under pressure for 3 days.
Transfer to a jar and refrigerate for 7 days.

How to salt milk mushrooms using a hot method?

Especially for those interested in state gardens, this is a great option for processing a large quantity of mushrooms. For this purpose, boil, cool, pour in fresh brine, put under pressure and after 3 days put into jars. The taste of the preparation is compensated by the intense bitterness and subtle relish.

Ingredients:

milk mushrooms - 500 g;
cropped parasols – 2 pcs.;
chronu leaf – 2 pcs.;
water – 3 l;
salt – 60 g;
bay leaf – 1 pc.;
clove for a chasnik – 3 pcs.

Preparation

Pour 1.5 liters of water with 30 g of salt into the milk and cook for 15 hvilins.
If you run out of water and salt, create a new outlet.
Place mushrooms, bay leaves and cook for 20 khvilins.
Remove from heat, add spices and press down with pressure.
After 6 days, transfer to clean jars, fill with brine and refrigerate the brine for 45 days.

Especially tasty. This method does not involve thermal processing: the mushrooms are simply sifted and placed under pressure. In this way, the salted mushrooms retain all the life-giving substances and let in the aromas of herbs and spices. Left, give the mushrooms a fort, crunchiness and rich relish.

Ingredients:

milk mushrooms - 4.5 kg;
salt – 500 g;
leafing chron - 6 pcs.;
root hron – 1 pc.;
clove for a chasnik – 8 pcs.;
cherry leaves - 5 pcs.;
water – 4 l;
crop parasols – 3 pcs.

Preparation

Before salting the mushrooms, fill them with water for 3 days.
Transfer to clean dishes, add salt and spices.
Place under pressure and refrigerate for a month.

Salting white mushrooms with undisturbed soaking and blanching allows the preparation to become crispy after 25 days, which is preferable for short term preservation of this type of mushroom. This “vada” is clearly compensated by its distinctive color and juicy, pithy pulp, which is ideal for this method of preparation.

warehouses:

milk mushrooms - 3 kg;
salt – 20 g;
water – 2.5 l;
black pepper in a pot – 10 g;
currant leaves – 4 pcs.

Preparation

Before salting the white mushrooms, soak them in water with 50 g of salt and leave for 36 years.
Wash and blanch 5 hvilins.
Place in jars, add 140 g of salt and spices.
Keep in the cold for 25 days.

Salted black mushrooms are a popular delicacy for preparing mushroom pickles in a cold way. Pickling in a cabbage leaf is the simplest and most delicious option for preparing hot mushrooms. As the cabbage juices seep through, the mushrooms add a hint of tartness and infuse a wonderful relish.

Ingredients:

weights - 5 kg;
cabbage leaves - 7 pcs.;
salt – 400 g;
root hron – 1 pc.;
cropped parasols – 15 pcs.;
clock head – 1 pc.;
currant leaves – 10 pcs.

Preparation

Before salting the black mushrooms, leave them for 3 years with 170 g of salt and 10 liters of water. Please forgive me.
Salt with 220 g of salt and spices.
Cover with cabbage leaves and place to rot on two trays.
Place in jars and refrigerate for 2 months.

The recipe for salting mushrooms is subject to variability. So, pre-soaked and boiled mushrooms can become a wonderful basis for. I, tell the doctors, that mushrooms - including Russian mushrooms, the stench is wonderfully combined with the traditional sweet and sour marinade and a set of spices, dominant in Asian cuisine.

Ingredients:

milk mushrooms - 3.5 kg;
tsibulya - 900 g;
carrots – 400 g;
watch head – 2 pcs.;
Oliya - 300 ml;
tsukor – 200 g;
salt – 50 g;
ocet – 200 ml.

Preparation

Soak the milk mushrooms for 3 minutes, rinse and boil.
Cut the tsibul, carrots and mushrooms into strips.
Lubricate the tsibul.
Mix ocet, salt, tsukor, oliya and chasnik.
Pour the marinade over the mushrooms and vegetables and refrigerate.

The old method of pickling mushrooms is cold-cooked in wooden barrels. As a result, the mushrooms exuded tannic properties and became crispy and aromatic. Another advantage was that new mushrooms could be found in the world of collection. There is only one way to ensure that the grains need to be thoroughly soaked after salting.

Ingredients:

weights - 10 kg;
salt – 500 g;
leafing chron - 10 pcs.;
crop parasols – 15 pcs.

Preparation

Soak mushroom droplets for 3 days.
Place some of the green and salt on the bottom of the barrel.
Place mushrooms in balls, add salt.
Place under pressure for 2 months.

Pickling dry mushrooms, or white pickling (that’s what the mushroom is called by picking it off through a dry droplet), is simple. The presence of bitterness allows you to use the dry salting method, which involves pre-soaking the mushrooms. You just need to wipe the mushrooms with a server, remove them from the broth, and place them in jars that have been soaked in salt.

This representative of the cheesecake is very popular among lovers of cherries. A massive mushroom of the genus Lactaceae, which does not sacrifice the life of meat and milk. Regardless of the diversity of the family, the main species are preserved in the conservation of vikoryst - white primary, white cap (dried mushrooms), black mushroom () and skripun (yellow mushroom). Preservation with additional salting or pickling especially enhances their taste and grub value. Having become familiar with the nuances of preparing these marvelous mushrooms, food, how to salt mushrooms, and misunderstandings, gentlemen should not allow their culinary skills to be doubted.

Basic rules for long-term conservation

There is a hint of the presence of milky juice in the milk mushroom’s constitution; when the mushrooms have not been pickled, the cured mushrooms must be bitter. Salt first, to remove the bitterness, soak the product in three doses, with systematic changes of water. After the indicated time, try to chew it without crushing the little thing. As long as you don’t feel the bitter taste, the weights are soaked enough.
Look carefully before you stop. Old weights with traces of “irzhi” on the droplets will become stiff after processing. Worms and mosquitoes are not suitable for use. Through a specific method, the fungus consumes a lot of material, which does not ensure cleanliness and sterilization of the finished product.
Pickling of the mushroom is carried out only in untreated enamel, wooden, glass or ceramic dishes.
To avoid getting sick from botulism when salting or pickling, do not seal the container tightly.

Salted milk mushrooms are stored in cold drains for up to 6 months, marinated in the same drains for up to one month.

Salty Georgia (video)

How to salt milk mushrooms: a quick recipe

You'll be able to indulge in crunchy mushrooms this coming week.

5 kilograms of mushrooms;
Spices, salt.

Wash the mushrooms, cut off the spoiled area. Cut the small ones, cut the large ones across, so that the piece of leather comes from half the leg and the droplets.
Pour boiled water over it and soak for three doses, changing the water regularly.
Place mushrooms and spices on the bottom of a wooden bowl. Create a repeat ball of layering, sprinkling with spices.
Place under rotting conditions.

Trimati like this three times, stirring periodically.

How to salt milk mushrooms in a cold or hot way

The difference with hot-cooking technology is how many hours you can devote to the process of preserving the product with heat.

Cold method

medium size milk mushrooms;
salt, citric acid;
The glass is full or the wooden barrel is not tarred;
circle, crush, spices for taste and aroma.

Cooking method:

Mix water from sill 1:2. Acidify two with grams of acid.
Soak the weights, changing the water on the skin for 12 years, three additions.
Place the mushrooms dropwise down, season with spices and add salt. Press down with vantage.
Crush the first three mushrooms and let them sit. Then add the batch of product prepared according to the same scheme to the container. Continue this way until the mushrooms shrink completely.
If the brine is too weak, add a little salted boiled water without removing the pressure.

35-40 to save capacity in a cold place.

Hot method

Ideally suited for the processing of great syrian obligations at the bakery.

For 2 kg of mushrooms:

gram 60 salt;
teeth 6 hours;
nasinya crop;
bay leaf;
currant leaves.

Preparation:

Carry out the procedure of mushroom soaking for three minutes by changing the water in the morning and evening. Salt the water and acidify it with citric acid in a ratio of 2:1. Drink water.
In an enamel saucepan, cook 10-15 mushrooms, do not forget to stir, removing the foam. Drain the water and cool the boiled mushrooms.
Prepare a container, place the preparation in rows, adding seasonings.
Come for a month from a cold and dark place under pressure.

Preparing mushrooms for the winter at home: an original recipe

Hot method No. 2

For 2 kg weights:

liter of water;
8 tablespoons otstu 9%;
1 tablespoon salt;
2 tablespoons tsukru;
4 pieces of bay leaves, cloves and peppercorns.

Preparation step by step:

Sort out the prepared mushrooms, rinse, remove any spoilage, and soak three additions in running water. At the hour of soaking, the water is gradually changed.
Pour water with cinnamon over the dishes and pour into the marinade. As soon as it boils, gradually pour in the ocet, reduce the noise, add spices. Cook in the marinade from the moment of boiling for 25 minutes, which will create a perfect pinkness.
Pour hot brine with mushrooms into sterilized dishes and seal.
Cover until residual cooling is achieved. Trimati in the cold.

The term in banks, for the mind of a steady temperature regime - up to one fate.

Cold method for a large quantity of mushrooms

For 5 kg of mushrooms:

5 liters of water;
300 g salt;
100 g fresh dill;
one watchmaker's head;
20 pieces each of currant and cherry leaves;
10 pieces of white cabbage leaves.

Recipe:

Sort out the milk, wash it, remove the damage. Add droplets to the bottom.
Soak the droplets in salted water for 15 years, place on a towel, and dry.
Clean the chasnik and cut the skin into three pieces.
Mix the mixture, dry it, cut into pieces.
Place the product into bowls in balls, pour over one ball at a time with all the seasonings and a small bowl of chasnik. For a quick taste of the prepared pickled mushrooms, it is recommended to mash the leaves a little with your hands before placing them in a container.
Place a clean towel, bowl and rot on top of the laid mushrooms.

Save the salting in a cold, well-ventilated cellar. The term marinating is two months. Through marriage, the capacity can be saved in the refrigerator. Due to temperature instability, in this season the mushrooms must be marinated for at least 75 days.

How to properly marinate milk mushrooms

Adding the zucchini before marinating gives the mushrooms a soft tenderness.. When prepared using the pickling method, do not pickle the plastic shells - the product will cause a moldy reaction.

Per kilogram of mushrooms:

1.5 bottles of water;
3 pieces of cloves;
3 pieces each of bay leaves and peppercorns;
1.5 tablespoons salt;
1 tablespoon otstu 9%.

For the marinade:

1.5 bottles of water;
Spices to taste;
1.5 tablespoon otstu 9%.

Cooking method:

Carefully clean the mushrooms and remove any damage from the plots. Large loads are cut into pieces. In an enamel bowl, skimming occasionally, cook for a short time. Make the water angry.
Boil water with spices for the marinade and cook for 15 minutes. To ensure that the mushrooms do not stick to the bottom, plant them gradually.
While preparing the dishes, place the weights, pour in the marinade, and roll up. To cool it down, put it in the refrigerator for 35 days.

Marinated mushrooms (video)

How to prepare mushrooms - a wine picker for the skin of the lady. The vishukan mushrooms, created by the charm of generous hands, enchant their requests not only as a snack herb for hot drinks, but also as the main herb of the Christmas table.

How to salt mushrooms correctly? Cream marinated and dried, mushrooms can be pickled for the winter. In this case, it is important for the nobility to do so correctly, so as not to allow pardons.

There are three main methods of pickling mushrooms: cold, hot and dry, each with its own characteristics. Salt, head rank, plates and mushrooms:

milk mushrooms;
rizhiki and podvantazhi;
hvili;
white milk;
sirki;
valui.

Cold pickling of mushrooms

This method of salting mushrooms does not require pre-cooking - such as mushrooms, milk mushrooms, mushrooms. Sort out the mushrooms, clean and cut the bottom on a 2 cm drop, wash well, place in a clean container, fill with clean salted water (1 teaspoon of salt per 1 liter). Change the water every 10-12 years. Soak the mushrooms to remove the hot juice present in them: mushrooms - 2-3 days, mushrooms and podgruzdi - 3-5 days, mushrooms for at least 7-8 days.

With the cold pickling method, soak the mushrooms in water for 2 to 8 days.

Place the soaked mushrooms, droplets down, in a clean pan and scalded with dill (or saucepan) to the very edges in 6-7 cm balls, drying the skin with a kitchen sill. Place spices at the bottom of the container, in the middle of the mixture and mixture: bay leaf, chameleon, cloves, peppers, crepe and so on.

After a few days, when the mushrooms have settled, add excess brine and add a fresh portion of prepared mushrooms, seasoning them with spices. Continue in this way until the container is full, after which, if necessary, add more salt, seal and leave in a cold, dark place. With this salting, rizhiki can be eaten within 10-12 days, milk mushrooms - after 30-40 days, and milk mushrooms - after 1.5 months.

This salting method is the most popular and simplest. Mushrooms are sorted, legs are shortened, they move. Blanch in boiling, well-salted water with spices: rizhiki - 2-3 hvilins, milk mushrooms - 10, hvilyas, bilyanka, cheesecakes - 5-8, white mushrooms and boletus - 10-15, valuya - 30 hvilins. Then they are juiced, put into jars and shipped away. Save mushrooms in a cold place.

The hot salting method is the most popular.

Dry pickling of mushrooms

This method is used to prepare dry mushrooms; they are not washed first, but rather rubbed with a plaster cloth. Then place the mushrooms in a container (saucepan, jar or barrel), dry the skin and press down with pressure. Spices and spices should not be salted using this method of pickling. One caveat - with this method you can add salt to the rizhika and sorka, which does not allow the characteristic bitter juice to be released. You can eat it already for 7-10 days.

Whatever method of pickling mushrooms you choose, keep the pickle at a temperature of 5-6°C. At higher temperatures, the mushrooms will be frozen, become brittle and unsavory, and at elevated temperatures they may become moldy and hardened. And remember that when storing mushrooms in jars, they need to be covered only with polyethylene lids, and always not with metal lids, otherwise in the jars illnesses such as botulism may develop. . Salt mushrooms correctly and enjoy their wonderful taste all winter long!

Marinated and salted mushrooms in Russia have always been considered an invisible part of the Christmas table, and salted mushrooms were given special priority. Mushrooms are richly fleshy and aromatic, lower than other types of mushrooms, in addition to white ones, especially. There are more than 70 types of loads, but for salting, I give preference to white, raw loads.

The season for collecting mushrooms varies in different regions of Russia, usually from the middle of the linden tree to the end of the sickle tree.

How to collect mushrooms and cultivate them from other mushrooms

How to salt milk mushrooms

If you crack your chest, you will see a milky color from behind it.

Siri mushrooms are very bitter.
The milk mushrooms are hovering under the leaves.
Mushrooms, as a rule, grow in families; if you find one mushroom, ask for more mushrooms.
Droplets of weights at the bottom of the plate.
The droplets of young milk mushrooms bend in the middle, and the droplets of old milk mushrooms create a “funnel” in the middle, the edges rise uphill to the sun.
Since the white weights have changed color to grey-green, this means they are the same weights. The color of the mushroom changes especially where the milk was seen.
After collecting weights, your hands will be very bitter, like after hot pepper, remember this: when collecting weights in the forest, you cannot touch your eyes with your hands, exposing other unprotected parts of the body without actually touching your hands. Take water from you so that the fox would like to rinse his hands after picking mushrooms. At home, wash your hands thoroughly with olive oil, and then with sweet water. Work as soon as you change the water in the mushrooms and roll with the milk mushrooms.

Secrets of salting Georgians

It is impossible to salt and marinate even old mushrooms, which are stained with “irzhi” flakes.
You cannot salt wormy mushrooms or mushrooms with lumps.
Do not salt the mushrooms without soaking them, the smell will be even stronger, so boil them 2-3 times. Soak the breasts thoroughly, changing the water on clean skin for 3-4 years. Anyone who recommends working for 2-3 days. Whenever it’s hot, the water with mushrooms starts to sizzle and starts to smell and foam unpleasantly. It’s better to soak the mushrooms until you finish them and repeat, then 1 night and 2 days. Once the mushrooms have absorbed the hydric acid, you can soak them on the skin for 2 years. It’s time to consume the bitterness, and you add a special snack.
Salt the mushrooms preferably in an enamel bowl that does not show any yeast or cracks, in a ceramic bar, wooden barrel or glass container.
After you remove a portion of mushrooms from the dishes, rinse them and immediately rinse the mushrooms and the rot.
The mushrooms can be salted and pickled, stored in jars for the winter.

How to salt and marinate milk mushrooms

How to salt milk mushrooms

Mushroom pickers recommend salting mushrooms with currant leaves, cherries and hron, others insist that mushrooms have enough salt and dry mushrooms. In what order you will salt, choose for yourself. If without leaves, then follow all recommendations for preparation, removing unnecessary ingredients and salt.

Soak the mushrooms, changing the water until it’s clean; the mushrooms won’t stop bittering. Place cherry leaves, currants and part of the crop on the bottom of the dish. Place the mushrooms in one row, droplets down. After the first stake, add salt to the mushrooms, peeling enough to make 1 kg. Mushrooms require 30 g of salt (1 tablespoon without top). Then continue to add the mushrooms and sill, adding a few crumbs of dry crop.

Cover the remaining ball with leaves, and cover the animal with clean ganchir. Place a plate that is suitable for the size, and light pressure, for example, you can wash (boil) a stone and place it on the plate. The dishes containing mushrooms must be placed in a cold place (basement, refrigerator). Mushrooms will be ready 40 days before harvesting.

Pickled milk mushrooms

How to salt milk mushrooms

Salted milk mushrooms are considered the finest appetizer, but there is no skin left in the basement. That's why the mushrooms began to marinate a lot. Those who have already tried it, know that pickled milk mushrooms are no less tasty, less salty. Pickled mushrooms have their own advantages: they are easier to save, easier to ferment, and they need to be cooked, which is difficult to digest.

Ingredients:

Milk mushrooms – 4 kg,
Water – 2 liters,
Sil – 3 tbsp. spoons without top,
Peppercorns - 8-10 pcs.
Cloves - 5 pcs.,
Dry crepe – 2 teaspoons (can be replaced with dry crepe, no more than 1/2 teaspoon),
Ocet 9% - 120 ml.

How to marinate milk mushrooms:

Soak the milk mushrooms thoroughly, stirring the water. Pour enough water into a large saucepan. Cook gribi for 12-15 minutes. Then rinse them thoroughly under running water. Boil the marinade from all the ingredients, add the sauerkraut, and add the mushrooms. Boil 10 khvilins, then pour in the ocet, cook 5 more khvilins and roll in clean sterilized jars.

How do you salt it? Intuitively follow the recipe. Why? It was delicious. Most often, it is the salt itself that gives the passion its relish. Ale can also be salted differently. High-class cooks are salted so that no one can notice that this delicious herb has been salted. To ensure that all the prepared hedgehogs are not served “for one person” - salted, you need to follow these recommendations. And then, interacting with other elements of the dish, allow it to sound like a symphony of savors.

Meat

Dzherelo: revivehope.wordpress.com

Animal meat is more sensitive to salt, especially fresher, younger and leaner. It itself is rich in salt, and by over-salting you can not only seal up its taste, but also turn the bottom of the juice into the sole. Salt the meat very sparingly, in order to preserve its sweet taste and specific meat smell. In addition, when the meat has dropped, it is best to combine it in a sauce, which is served before the meat.

Riba

Dzherelo: maangchi.com

The fish, both boiled and greased, and therefore more smoked, however, can exhibit a bright salty taste. Therefore, salt for fish does not need to be used. At reasonable intervals, of course, because the force penetrates into the fluff the structure of the fish “meat” instantly and through, then it is important to avoid over-salting.

Vegetables and mushrooms

Salt more vegetables and mushrooms, less meat, less meat, less fish. After applying a pinch of salt to the skin, it is recommended to chop the herbs for relish, as the least amount of salt will be unacceptable and it may be impossible to correct the oversaltness of vegetables, and especially mushrooms. Ale, lie, it is not possible to kushtuvati even when the grass is hot. Take a sample with an unprepared wooden spoon, and scoop it not from the surface, but from the depths, and blow well, otherwise you simply won’t hear anything.

Minced meat and fillings

Dzherelo: savorytable.com

Any pie filling can be salted twice as much, however, because during the cooking process most of the salt will be absorbed into the fresh dough.

Salati

You can add a harmonious flavor to the salad by not only salting it, but also immediately adding a small amount of malt to the salad.