Mushroom pickling  - one of the common ways to extend the taste of microorganisms. With the help of simple actions, the mushrooms are delicious, crispy and will fit any table. And about how to salt correctly, what needs to be observed and in what ways you can achieve success, we will describe later in the article.

The main thing in the article

How to salt travushki at home: basic methods and principles

Wake  - conditionally edible mushrooms, which must be cooked before use. In its raw form, spore contains toxic substances. In Europe, it is considered a poisonous mushroom that can not be eaten. But in Russia, this kind of microorganism is very fond of mushroom pickers. It is consumed mainly in pickled and salted form.

There are 4 main methods for salting the traps:

• Cold;
• Hot;
• Combined;
• In the banks.

Basic principles of cooking:

• It is necessary to lay with hats down and in layers, first mushrooms, and then seasonings.
• The temperature should be strictly from 0 to + 10 ° C. Otherwise, they will either freeze or turn sour.
• The optimum salting period is 2 months.
• Before serving, cold-cooked thrills, soak them in clean water for several hours.
• In the classic version, a salting must be done in a wooden barrel, that is how mushrooms will retain their original taste.
• Before hot salting, soaking should be done for two days in cold plain water.
• In hot salting, sterilized vessels must be used.
• Mushrooms cooked hot can be stored at a temperature of + 18-16 ° C, as well as in the refrigerator.
• The hot cooking method allows you to enjoy the taste of thrills after 3 weeks.
• Salt is used only in coarse grinding and necessarily without iodine content.
• Dishes for salting should be perfectly clean and disinfected.
• The foam formed during the cooking process must be removed.

How to prepare the traps for pickling?

• Before work, it is necessary to prepare products. Namely, it is good to clean organisms from dirt and grass adhering during germination. It is worth noting that you need to do this carefully, since even with a slight pressure the mushroom begins to fall apart into small parts. A soft toothbrush can help clean the mushroom.
• Before serving the mushrooms for washing, they must be sorted by color and shape. This will facilitate further work and preserve the perfect taste of the dish.
• Before cooking, the traps should be soaked in water for 2 days. This is necessary so that they are not bitter. Periodically, you need to change the water in the container, at least every 2 hours. Otherwise, they will turn sour and deteriorate.
• Water must completely cover microorganisms so that bitterness comes out everywhere. In addition, if they look out, then it is likely to be covered with mold, and it is very, very difficult to remove. Even if washed, the taste and smell may still remain.
• If the traps go to salting, then soaking is best done in sour-salt water for 3 days. This will remove the bitterness and give a piquant taste. Once every 2 hours, you need to drain the water and fill the container with new mushrooms. To do this, sprinkles on 1 liter of water - 50 g salt  and 2 gr citric acid.

How to salt raw traps?

It is required:

Course of action:

1. Prepare the microorganisms by pre-soaking them for 3 days in acid-salt water.
2. Prepare only hats, rinse leaves and peel garlic.
3. Throw hats in a container, cover with salt, leaves and garlic in layers.
4. Cover the container with a lid and place a load to form a juice.
5. After 7 days, the contents are transferred to the vessels and salted for another 2 months in the cellar.

If there is little juice, then you can increase the weight of the cargo.

How to salt the traps in a cold way: recipe with photo

Need to:

Progress of the process:

How to salt the throttles in a hot way

Would need:

• Volnushki - 5 kg;
• Horseradish leaves - 10 pcs;
• Garlic - 3 prongs;
• Rock salt - 30 gr;
• Water - 1 l.

Process:

1. Prepare the ingredients, and soak the mushrooms in advance.
2. Place water and salt in a container, transfer to a fire.
3. Sort microorganisms by size.
4. When the water begins to boil, put the horseradish leaves inside, and then the mushrooms for 15 minutes.
5. Catch the traps, leaving the brine intact, and rinse under running water.
6. Pour the brine into the container prepared for salting, add the garlic and mushrooms.
7. Cover with a smaller lid and weight so that the contents do not pop up.
8. Move the pickle to the refrigerator for 3 days.
9. Then place in disinfected vessels and fix with nylon covers.
10. A day later, you can serve to the table.

It is not worth storing mushrooms cooked in this way for more than 2 months. It is better to use after their full preparation.

How to salt trevushki for the winter in banks

Prepare:

Actions:

1. Prepare the components in advance, and soak the microorganisms before salting for 2-3 days, periodically changing the water 4-6 times a day.
2. Sterilize and dry the vessels.
3. Lay out mushrooms with salt in layers.
4. Place the oil on a fire and bring to a hot condition.
5. Pour hot vegetable oil inside the vessels.
6. Lock the vessels with lids and place in the refrigerator.
7. After 2 months they can be served.

How to deliciously salt the whitewash of the whale?

Before you get to work, you need to know that when salting the whites:

• Legs are not used;
• Only mature species are suitable, but old and unripe ones are not used;
• Soaking lasts from 2 to 4 hours for hot cooking and from 3 to 4 for cold.

Would need:

Procedure for the cold method:

1. Prepare all salting ingredients.
2. At the bottom of the container, complete the mixture of salt, spices and plants.
3. Lay out the mushrooms in layers, sprinkling salt on top.
4. Cover the contents of the container with gauze and a lid of a smaller diameter, then place a heavy load.
5. After 1.5 months, the mushroom will be ready and can be consumed.

Actions for the hot method:

1. Combine water with salt, 50 g per 1 liter.
2. Pour the whites and transfer to a strong fire.
3. After the appearance of signs of boiling, reduce the heat to the middle position of the burner and continue cooking for 10 minutes.
4. When the foam appears, it must be removed, and the mushrooms - stir all the time.
5. Take out the microorganisms and dry.
6. In a separate container, place spices and herbs, pour salt water in a proportion of 200 grams per 1 liter.
7. Place the brine on the fire and bring to a boil.
8. Pour the mushrooms with brine, completely lowering them under the liquid.
9. Fix the lid of a smaller diameter and place the load on top, in a month the whites will be ready.

Is it possible to salt the mushrooms and traps together: recipe

Prepare:

Actions:

1. Prepare the ingredients, especially the mushrooms. Sort, soak and drain excess fluid.
2. Combine water with salt and place assorted microorganisms inside.
3. Put the container on the fire and keep them there for 30 minutes.
4. After put the mushrooms in a colander.
5. Complete the pasteurization process for the assorted vessels.
6. Place the components in a vessel in the following order: mushrooms, brine, spices and herbs.
7. Keep in a cool place for several weeks.

For the cold method you will need:

Actions:

1. Mushrooms are pre-soaked, sorted and cut.
2. Water connects to the components on the list.
3. Mushrooms are placed inside the liquid.
4. The container is fixed with a lid of a smaller diameter, and oppression is placed on it.
5. Mushroom cooking ends in 2 months.

How to salt salmon and russula together?

Would need:

Process:

1. Soak microorganisms in 3 days, prepare them and other components for salting.
2. Place spices and herbs in a container, fill with water and place the assortment of mushrooms inside.
3. Cover the container and place the load.
4. After 12 hours, you can serve the dish to the table.

For the hot method, you will need:

Process:

1. Pre-prepare the main components.
2. Place the assorted microorganisms in a container and fill with water.
3. Transfer to a fire until boiling.
4. Then reduce the heat to a weak state, pour in spices and herbs.
5. After 30 minutes, turn off the heat.
6. Sort the assorted vessels, fill with brine and fix the lids.
7. Store in a cool basement or in the refrigerator.

How to pickle throttles?

There is no particular difference in salting and pickling methods. This method is similar to hot salting, but still has a number of differences. We will analyze the main principles for preparing pickled waves:

• Cleaning and sorting of microorganisms should be carried out without fail.
• Large ones are cut into quarters or six parts, medium ones are cut in half, and small ones remain in their original size.
• The legs are separated from the hats and chopped into several parts, depending on size.
• After sorting and cleaning, the mushrooms can be soaked for several days.
• During soaking, the water changes at intervals of 2-3 hours.
• After this, the mushrooms are cooked by boiling until cooked.
• Ready are those mushrooms that sank to the bottom during cooking.

The classic recipe for pickled waves with photos

Need to:

Course of action:

The recipe for threshing pickled vegetables

It is necessary:

Progress of the process:

1. Prepare the main component of pickling in advance.
2. Prepare and chop the vegetables in rings.
3. Put the container with water and spices on the fire, then throw the vegetables and keep them there for 25 minutes.
4. Pour the mushrooms into the liquid and pour in the vinegar, leave for another 25 minutes.
5. Sort the microorganisms first into vessels, and then pour the marinade.
6. Lock with a lid and leave to cool in a cool place.

Marinated garlic, vinegar and mustard

Prepare:

Actions:

1. Before pickling, take the necessary actions for the mushrooms.
2. Prepare other components.
3. Place a container of water, sugar and salt on the fire, add garlic, mustard and dill.
4. After 5 minutes, add vinegar and turn off the hotplate.
5. Complete the mushrooms in vessels, fill with marinade and cover with lids.
6. Place the vessels in a large container, and transfer it to the fire for 20 minutes.
7. Take out the vessels with special devices and roll them up.
8. Turn over, cover with a warm blanket and let cool in a warm room.
9. After that, they can be placed in the pantry.

How to salt throttles at home: video

Since ancient times, many gourmets have loved pickles and pickling. Mushrooms are useful for the human body, they contain vitamins and proteins. Therefore, for a balanced diet, spores should also be on the list of consumed products. And our recipes will help to cook them deliciously and save for a long time.

The white top is white, it is white, it is also volzhanka - pickling mushroom growing in birch forests and young birch-coniferous forests. It forms large groups, often found in glades and edges.

The top of the pan is conditionally edible, so you should approach the harvesting for the winter with caution.

The first and main rule for both beginners and experienced ones: if the mushroom is in doubt, never take it to your basket! There is a high risk of getting poisoning, possibly fatal.

Therefore, it is better to bring home less than after reaping the brutal fruits of their own negligence.

For harvesting (regardless of method) for the winter, you can not take old, flabby or wormy specimens. In waves, only hats can be used, legs need to be separated.

Like other mushrooms for pickling - for example, mushrooms or saffron milk mushrooms - white mushrooms need to be soaked in saline. Then they are boiled, washed and rolled into cans. From our recipe, you will learn how to salt salmon traps in a hot way.

The indicated number of products is calculated for salting one ten-liter bucket of thunderfish.

Ingredients:

• 2 - 3 l of water
• 0.5 kg coarse salt
• Bay leaf, basil, thyme or other spices to taste

How to salt salmon traps hot

1. To sort, clean, separate the legs from the legs. Large hats cut into 3 - 4 parts. Rinse and soak in cold water for 20 - 30 minutes. Hats should be placed with the plates up so that dirt and debris do not clog in hard to reach places.
2. In a large saucepan, prepare a slightly salted solution at the rate of 50 g of salt per 1 liter of water. Place the traps in the hot pickle. Boil over high heat until boiling.
3. After boiling the brine, cook for another 10 minutes over medium heat, stirring and removing foam with a slotted spoon.
4. Rinse boiled traps with cold running water and drain. At this time, prepare a new pickle. For each liter of water add 100 g of salt, boil.
5. Arrange on banks, cover with spices and spices. Pour workpieces with hot brine and cover.
6. Set in a wide pan, laying a small towel, and sterilize for at least 40-45 minutes. Then roll up the cans.
7. Pickles will be ready in about 1 month.

Well-salted thrills will be a great appetizer both at the festive table, and at a family or friendly dinner. This dish goes well with as well as orange or grapefruit juice.

How to salt mushrooms

When salting, be sure to follow the sequence of actions and carefully monitor the time.

Another point - the water should completely cover the fungi to prevent the formation of mold. If she did appear, then getting rid of her would be easy. It is enough to wash the mushrooms with salted water.

Important!   Carefully handle mushrooms during rinse flushing because they break very easily. The cleaning process is carried out using a toothbrush, this allows you to remove dirt from hard to reach places.

Mushrooms are washed in cool water one at a time, since if you wash the traps with a whole bunch, nothing will remain of them.

Hot Salted Mushroom Recipe

Hot salting of throttles is considered the most popular recipe for cooking these mushrooms. Consider the method of pickling traps for tasting.

Required Products:

   waves - 700 grams;
   peppercorns - 10 pieces;
   bay leaf - 4-5 pieces;
   garlic - 3-4 cloves;
   salt - 2 tbsp. l .;
   greenery.

Cooking:

  1. Due to the bitter taste of the thresher, they must be pre-processed before proceeding with cooking. Take cold water and lower the mushrooms there for 3-4 hours. After that, the waves are thoroughly washed with a new dishwashing sponge.

2. Pure mushrooms spread in a saucepan, pour water and put on fire. After 30 minutes, the liquid is drained, the mushrooms are poured with new water and boiled again.

When the liquid begins to boil, add salt and pepper. Boil the waves for another 20 minutes.

3. Meanwhile, sterilize the jars, dousing each with boiling water. And the lids are thrown into boiling water.

4. Then, chopped garlic, bay leaf and chopped greens are spread on the bottom of the can. Then mushrooms are laid out and poured with brine. Then the jar can be rolled up and removed in a place inaccessible to the light.

After a month, pickled traps can be tasted.

1. It is necessary to separate ceps from pink. It is advisable to pickle them in color. The leg should be cut off, leaving only a stump of 0.5 cm in size.
  2. After the waves are sorted out, they need to be soaked in cold water to get rid of bitterness.
  3. Mushrooms should be completely immersed in water, so they install a plate on top and press down with a load. After 2 days, the water is drained and the traps are washed.

Thanks to these simple tips, you can quickly prepare mushrooms from which you can make delicious preparations. Only after passing through the preparatory phase can you start salting the fungi. This is the secret of pickling thrills.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests. They have a furry and wavy hat. They are also called Volzhanka. Such a mushroom does not need a long heat treatment. Salting of threes has various recipes.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests.

The following ingredients will be needed for salting the winter flakes according to the recipe described below:

• Threshing mushrooms - 2 kilograms.
• Water - 2.5 liters.
• Coarse salt - 60 grams.
• Citric acid - 3 grams.
• Spices are added as desired.

After all the ingredients are cooked, we get to work:

1. When the mushrooms are soaked, add citric acid. In this case, citric acid is used to kill harmful bacteria, mold, deposits and microorganisms.
2. After the Volzhanka pass the soaking procedure, they need to be thrown into a colander and allowed to drain excess water.
3. Then the threshing plates are tightly placed in a jar (the jars need to be sterilized), after sprinkling each of the threshing sheets with salt and spices.
4. Cover the mushrooms with a flat plate and put the load on top.

It is recommended to store mushrooms cooked according to this recipe in a dark and cool place.

The above recipe can be slightly modified. can be placed in enameled dishes and after three days can be transferred to jars (sterilized jars). Keep at least a month in a dark place.

Salting of waves (video)

Hot way

With hot salting, the crackers undergo heat treatment (they are boiled). As a result of hot processing, they completely lose their bitterness.

For salting you will need:

• Threshing mushrooms - 1 kilogram.
• Coarse salt - 50 grams.
• A few pieces of bay leaf.
• Horseradish and currant leaves.
• Garlic - 3 cloves.
• Dill - 3 umbrellas.
• Horseradish root - 10 grams.
• A few peas of allspice.

If you are faced with the question of how to salt salvages for the winter, then you should know that this can be done in at least two ways: cold and hot. In this part of the article, we will talk specifically about the first method of harvesting, since it is much simpler than the hot method, and the waves are much tastier.

Volnushki - very nice and resilient mushrooms that can be found in the forests from about mid-July to November. By the way, they should not be used by people with certain diseases of the digestive system, therefore, if in doubt, consult your doctor better.

It is important to know that traps must be soaked before any preparation, especially before cold pickling, since the mushroom belongs to the so-called conditionally edible, contain caustic juice. There are a lot of varieties of this mushroom.

For salting in the cold way at home, you can use any convenient container (banks, pans, tubs). The container for the blank must be sterilized in advance so that harmful microorganisms do not multiply in it.

Clinks, aluminum, galvanized dishes and the use of polyethylene are not suitable for cold salting for the winter. Possible reactions of oxidation, the development of mold. It is optimal to use wooden (oak) tubs, enameled or glass containers.

The number of these ingredients must be increased proportionally, depending on the number of thunderbolts.

Ingredients:

For soaking:

• 1 liter of water
• 20 g of salt
• 0.5 tsp citric acid

For boiling:

• 2 tbsp boiling salts
• a pinch of allspice
• 2-3 bay leaves
• 2 pcs cloves

For cold salting:

• 1 kg of waves
• 40-50 g of coarse salt (not iodized)
• 5-7 sheets of currant
• 2-3 sheets of horseradish
• 1 dill umbrella
• 10-14 cloves of garlic

If there is no fresh greens in late autumn, you can add horseradish root, dried greens. Ideal for cold salting, small and dense traps are suitable, while large ones can be cut in half or 4 parts.

A step-by-step instruction on how to salt cold waves in a cold way

Before embarking on salting, the thaw must be soaked.

Thoroughly clean them from spruce needles, sand and other debris, while the legs can be trimmed a little, and put in a large basin. Pour cold water and leave for 2-3 days, changing the water to fresh approximately every 3-5 hours. Then fold and dry. The longer the traps are soaked in cold water, the more bitterness comes out of them. Well soaked mushrooms will not be bitter! It is believed that threshers are ready for further processing when their hats are easily bent, without breaking.

Some mushroom pickers believe that the cold method of salting does not provide for preliminary boiling, and skip the first paragraph, described below. But watch out! Additional heat treatment of mushrooms reduces the chances of getting an eating disorder, even if you are confident in the gathering place and clean environment!

1. Put the soaked mushrooms in a convenient cooking pot, pour clean cold water, adding salt, allspice, bay leaf and cloves (optional, since the spice is very spicy), and bring to a boil. Cook over low heat for 20-25 minutes, discard in a colander, remove bay leaf. After this, it is advisable to spread the mushrooms on a clean cloth so that the excess liquid is absorbed as much as possible.
2. Peel and chop the garlic in half lengthwise.
3. At the bottom of the barrel (or pots, jars) put a few washed dry leaves and an umbrella of dill. Then lay the waves in layers, pouring them with salt and shifting garlic.
4. Cover with horseradish (or cabbage) and press with a wooden circle (you can use a stand for a hot, small clean plate, etc.). You can cover with a flat plate of small diameter.
5. Cover with gauze, tying it around the neck of the dish, and put oppression on top of gauze (clean stone, a jar of water) and put in the basement for about 1.5-2 months for salting. You can take the first test no earlier than 45-50 days.

Before use, the mushrooms are washed with salt and slightly dried. After which you can add a little vegetable oil,