Mushrooms are very tasty mushrooms that are just perfect for pickling or marinating. The recipe for this appetizer is very simple, but there will be a delicious dish on the table that will win every member of the family. Even the most demanding gourmets can not remain indifferent when they see on the table this work of culinary art.
Tips for preparing dishes at home
- Milk pails are ideal for pickling or pickling.
- It is important to correctly calculate the required amount of salt. If a dry method of pickling is applied, then 40 g of salt per 1 kg of mushrooms are taken. In the cold version of salting, 3.5-4.5% of salt is taken for the total weight of the mushrooms.
- When using a cold method of pickling, the mushrooms must be blanched( place in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, salt).Thanks to this reception there will be no souring, unpleasant bitterness will leave.
- It is recommended to use barrels or tubs made from spruce for pickling.
- Salted mushrooms must be stored at 0-4C.
- Before serving, they are washed or soaked in clean water( cold).
The best step-by-step recipes for salting frozen loads with photos
Mushrooms can be cooked a huge number of a variety of dishes, but the most popular recipe for salting marshmallows. The ready-made appetizer captivates with its soft and delicate taste, it will be a perfect addition to any festive table. How correctly to salt mushrooms, interests many mistresses. Experienced mushroom pickers recommend adding leaves of cherry, horseradish or currant, thanks to which the taste of the prepared dish will become much brighter and more interesting.
Recipe for salting in a barrel
Ingredients:
- mushrooms - 4,5-5 kg;
- salt( not very fine) - 2 items;
- leaves of currant( cherry) - to taste;
- garlic - 7-8 teeth;
- horseradish( leaves and root) - 2-3 pcs.;
- fennel tubes( only without a hat) - to taste.
Preparation:
- This is the easiest process of preparing a delicious snack. First need to clean, rinse well and soak the mushrooms.
- Carefully place them in a container( barrel).
- Put garlic, horseradish, spices between layers.
- Then pour a simple running cold water, from above place the lid. Further, set the oppression, so that the fungi will be completely covered with brine.
- A day or two of the barrel should be in a cool room. It is important to regularly change the water to fresh, and soak the snack for at least 2 days.
- Then leave the barrels in a cool place for a month. During salting, always make sure that the top layers of the preservation are covered with brine, otherwise mold will start to appear.
- Once the snack is ready, spread mushrooms over the previously sterilized glass jars, close with plastic covers. But they can be stored directly in barrels.
Canned white mushrooms without vinegar in cans
Ingredients:
- white mushrooms - 3-4 kg;
- vegetable oil - to taste;
- salt - to taste;Dill( umbrellas)
- - 3-4 pieces;
- garlic - 4-5 teeth.
Preparation:
- Clean mushrooms, rinse several times with running water.
- Soak them for 2-3 days in clean water( it is important to change the water once a day).
- If the mushrooms are very large, they need to be cut into parts.
- After a few days, fill the deep pot with water and put it on the fire. As soon as the boil starts, add salt.
- Put boils in boiling water. Cook them for exactly 7 minutes.
- Then remove the mushrooms and transfer them into a container filled with cold water. Add salt - to 3 liters of water 1 pile of substance.
- To taste, put dill umbrellas, chopped cloves of garlic( vinegar is not needed).
- Above put bending, you need to wait about 24 hours.
- After the time has passed, place the snack on pre-prepared jars, top with brine, add the vegetable oil, and close the jars with plastic covers.
- A month later this delicious dish will be completely ready.
Black mushrooms in hot brine
Ingredients:
- black mushrooms - 1 kg;
- dry dill umbrellas - 2-3 pcs.;
- salt - 50 g;
- garlic - 5-6 teeth;
- fresh cabbage leaves - 3-4 pcs.
Preparation:
- The piles are thoroughly cleaned of debris, cleaned, rinsed several times with cold water. Then they are transferred to a large basin, filled with water and left for several hours.
- After the specified time, the mushrooms are transferred to a deep container, filled with water, put on a plate. As soon as they start boiling, the fire is reduced to a minimum, the capacity is left on the stove for another 20 minutes.
- The mushrooms are obtained with the help of noise and are laid aside before cooling down.
- The mushroom broth is filtered and cooled, left for a while in the refrigerator.
- In a deep container, which will be salted mushrooms, poured 2-3 st.l.a large salt, then - dill seeds are laid, peeled chives of garlic. You can add a bay leaf, but only a little so that it does not feel too strong.
- The mushrooms are laid down with hats and evenly distributed, a little salt is poured, the first layer is laid again, etc.
- On top put a flat plate and a liter jar of water( press).
- The mushrooms should be completely covered with brine. If it is not enough, top up with plain water.
- Instead of a lid, use a clean towel or gauze, folded in several layers.
- Wait a few days for the milk to salivate well.
- Then fill them with pre-prepared jars, top with cabbage leaves.
- Close the jars with lids and send them to the cellar or store them in the refrigerator.
- A week later the snack will be ready. It turns out very tasty preservation.
Picking dry mushrooms for the winter
Ingredients:
- currant leaves - to taste;
- dry mushrooms - 2-3 kg;
- cherry leaves - to taste;
- salt - 5% of the total weight of fungi;
- horseradish leaves - to taste;
- garlic - 4-5 teeth;
- onion - 1 head;
- dill umbrellas - 3-4 pieces;
- horseradish root - to taste.
Preparation:
- The mushrooms are washed a couple of times with cold water, transferred to a pan, where water is poured.
- On top of the laid out wooden circle or a simple plate and oppression. Then the container is placed in a cool place.
- Soak the mushrooms for a few days, it is important to change the water daily.
- After three days, sort the mushrooms - leave small ones intact, and divide the large ones into parts.
- Place the layers in layers in accordance with pre-prepared glass jars. Each interlayer is salted, garlic cloves with horseradish leaves are put.
- On the top layer put a clean gauze, then leaves of cherry, horseradish and currant.
- At the end, oppression is established, and the container is placed in a cool place. A month later the conservation will be ready for consumption. Each serving can be supplemented with circles of onion and pepper.
Recipe for pickling assorted mushrooms and freckles
Ingredients:
- mackerel - 2-3 kg;
- vinegar - for each tank 1 tsp;
- wavelets - 2-3 kg;
- laurel leaf - to taste;
- pepper peas - to taste;
- carnations - 2-3 pcs.;
- cherry leaves - to taste;
- salt - 2 tbsp.l.;
- leaves currants - to taste.
Preparation:
- Mumps and freckles are washed 2-3 times with plenty of running water, then soaked for several hours. At the end of time, the water changes to clean water, and the container with mushrooms is placed on the plate.
- As soon as the water starts to boil, the fire decreases, the product is boiled for another 10 minutes. Periodically, the foam is removed.
- Then the liquid merges, the mushrooms are left for a while, until slightly cooled.
- For marinade all components are connected. The mixture is put on a plate, brought to a boil, then mushrooms are added. All together is cooked exactly 15 minutes.
- Pre-sterilized glass jars are laid out with washed leaves, garlic;cut into thin plates, boiled mushrooms;poured vinegar and marinade - the jars should be filled to the neck.
- The preservation is closed, wrapped in a warm blanket and left until it cools down completely.
- Store the salted mushrooms in a cool place.
Fresh mushrooms, pickled with garlic and horseradish in a saucepan
Ingredients:
- fresh mushrooms - 5-6 kg;
- horseradish( root) - 3 pieces;
- salt - for 1 liter of water 4 tbsp.l.;
- garlic - 4-5 teeth.
Preparation:
- Mushrooms are thoroughly washed, dirt is removed. Then they need to soak in a lot of cold water, leave for a few hours. It is best to wash the mushrooms with a brush or a sponge for utensils.
- To prepare marinade in water, salt dissolves( 4 liters of substance are taken per 1 liter of liquid).The mixture is put on the stove and brought to a boil, then the fire turns off, and the marinade is left until completely cooled.
- The mushrooms are laid out in a saucepan filled with slightly salted water and cooked for 15 minutes. Due to this, all harmful substances are removed from them.
- Then the mushrooms are poured with clean water, brought to a boil, boiled for half an hour. At the end of the time, the product is thrown back to the colander, so that all excess liquid has left, it is left to cool.
- Drying mushrooms are laid out on sterilized jars( downside down), garlic and horseradish are added to them.
- After the brine is added, the jars are closed with lids and placed in a cool place. In a month the snack will be completely ready.
Video recipe picking mushrooms under the yoke to be crisp
How to properly salt the mushrooms in a cold way, with the addition of garlic or horseradish? At first it may seem that the process of preparing such a snack is very complicated, but it is not. The main thing is to thoroughly clean the mushrooms, removing all the dirt, sand and leaves that could stick to the pears in the forest. To have an appetizer that has an interesting and bright taste, use additional ingredients. For example, cloves, peppercorns, currant leaves or cherries. These video tutorials will help you:
Salting the Marshmallers: Part 2