Autumn is the time for harvesting mushrooms. When it often rains, but still warm, the most mushroom time. We, now, have gone the last, most fruitful, wave of mushrooms. Among my acquaintances there are many fans of mushroom hunting and everyone is interested in how to make mushroom preparations, how to deliciously pickle the mushrooms so that the stocks delight in the winter. I will tell you how my parents, mushrooms, mushrooms, and mushrooms were salted. They were born and grew in the village during the most difficult time for the country and the gifts of the forest helped to survive from hunger.

How to taste salted mushrooms

There are two main recipes for salting mushrooms with your own hands. With and without boiling. They are called all differently, but more often as “hot” and “cold”.

What you need to pickle mushrooms:

• Mushrooms - mushrooms (any subspecies) black, dry, Russian, etc.
• Coarse salt

Not necessarily, at will and taste preferences

• Peppercorns
• Clove
• Horseradish leaves
• Blackcurrant leaves
• Bay leaf

How to make billets correctly?

You need to pick mushrooms in clear forests, away from roads and enterprises. Take the young ones and only those you know. Everything that is not known or in doubt falls into the category of toadstool. I do not advise buying mushrooms, this is a lottery game.

The collected breasts must be prepared for salting. To do this, they need to be washed with their own hands well from forest debris and dirt.

The interval between the collection of mushrooms and their processing should be as short as possible, the most correct thing is to immediately do it when you get home.

Some people recommend breast soaking in water for several hours, we didn’t. Unless, in order for the mushrooms to wash better, they took two basins, filled them with water, in one they transferred the breasts with hats to the bottom, and in the other they washed them with a rag, sponge and toothbrush. In the end, the garbage on the back of the breasts is washed off well with a large pressure from the shower.

Fresh breasts taste bitter. In order to remove this bitterness, necessarily use coarse salt, fine will not work. Coarse salt has a remarkable ability to absorb moisture and draw bitterness from mushrooms. That is why mushrooms are salted and kept under oppression.

It is tasty to salt the mushrooms in a “cold” way easier, but longer in time, so the pan must be enameled. Mushrooms do not need to boil. The rest is done as described above.

Cold salting lasts 30-45 days, the temperature for salting is not higher than 10 degrees.

Mushrooms are hard and crunchy.

Delicious salted breasts, can be prepared as a separate dish, in unrefined sunflower oil or in sour cream with onions to boiled potatoes and cereals cooked in water. Or as part of other dishes, for example, make fried eggs, add to soups.

Happy mushroom hunting!

Pickled mushrooms will be a very good option for a cold snack for any holiday. The process of preserving them is simple, if you know how to cook mushrooms for the winter. This variety of mushrooms is considered primordially Russian; all species are found in forests that can easily be found in any supermarket.

How to cook mushrooms for the winter

Cooking pickled mushrooms requires initial preparation of the ingredients. The procedure consists of several stages that should not be skipped. The mushrooms must go through a stage of careful selection and purification so that no dirt or debris gets into the marinade. Then they should be well soaked throughout the day. Below, it will be described in detail how to properly pickle the mushrooms.

How to peel mushrooms

The stage of cleaning the edible mushroom consists of two parts. First you should carefully sort through all the mushrooms, exclude obviously overgrown, wormy mushrooms or those that seem inedible to you. Sort by size, because it is believed that small mushrooms are much tastier. Next, thoroughly clean them from dirt, rinse, wipe with a washcloth or a soft-bristled toothbrush. If you soak them at least 1 hour before, all garbage will be removed easier.

Soaking breasts

You can start soaking before cleaning, but more often it happens after. As a rule, cold water is used for this, in which 10 g of salt per liter is put. Change the fluid often, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, if you digest it. To do this, boil mushrooms 3-4 times for 20 minutes in a large volume of salt water, then rinse them thoroughly.

This method of accelerated soaking has one significant minus - the breasts cease to be crispy, and this is one of the properties that is so appreciated by the hostesses and guests. After soaking, it is necessary to rinse the workpiece well under running water. These preparations are enough to go to the recipe of your choice for preparing delicious home-made mushrooms.

Mushroom marinade recipes for the winter

As a rule, marinade is not prepared separately for this dish; it is used directly during preservation. For this component, different ingredients can be used according to the recipe of your choice. Below is an example of the preparation of the base per 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:

• sugar - 16 g;
• water - 1 l;
• bay leaf - 3 pcs;
• vinegar - 40 ml;
• black pepper (peas) - 8 pcs.;
• salt to taste.

Canning

The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast where a cold snack is required. The ingredients themselves are completely inexpensive. The cooking method is as follows:

Ingredients:

• gruzdey (black / white) - 5 kg;
• coarse salt - 150 g;
• dill umbrellas - 2-3 pcs.;
• horseradish leaves - 2 pcs.;
• currant leaves, cherries - 10 pcs.

Cooking:

1. Prepare the ingredients, clean them well, wash the products, get rid of bitterness.
2. At the bottom of the pot for salting, put the leaves of cherry, currant, along with part of the dill.
3. With the hats down, add the mushrooms in a row.
4. Salt in the calculation of 30 g (tablespoon without top) per 1 kg of breasts.
5. Then again a layer of mushrooms with dill, salt. Add the whole salting like that.
6. Put horseradish leaves on the top, cover with a clean cloth, cover with a flat dish and put something heavy on top for oppression.
7. Store the salting in a cool place for 40 days.

Winter pickled mushrooms recipe

There are many ways to pickle mushrooms with various ingredients. The choice of composition depends solely on the preferences of relatives, friends and you. The complexity of replacing some components does not change, so you can safely experiment, for example, you can pickle 2-3 cans according to the classic version, and 2 cans with spices and cinnamon. Below are described in detail how to cook black, white mushrooms according to popular recipes.

Classic Pickle Recipe

Below will be given the most common option, how to pickle the mushrooms, which are called classic. As a rule, most housewives use it as a proven way to cater to the taste preferences of most people. To prepare you need to prepare:

• salt - 40 g;
• water - 2 l;
• vinegar - 20 ml;
• allspice - 10 peas;
• bay leaves - 8 pcs.;
• dried clove buds - 10 pcs.;
• mushrooms - 4 kg.

Cooking:

1. Well-washed milk should be cooked for 15 minutes in a saucepan.
2. Drain, transfer the workpiece to a clean container, add fluid.
3. Put pepper, salt, vinegar, cloves, bay leaf in the dishes.
4. Put the pan on the fire and boil the billet for 20 minutes in the marinade. During this time, you can sterilize the jars.
5. Arrange the ingredients in a prepared container, close the capron lids.
6. Cans should cool in the room, after which they can be put in the basement. They will be ready for use in 5 days.

Spicy pickled mushrooms for the winter

If you already know how to pickle mushrooms in the classical way, you can try something new - spicy mushrooms. This type of preparation has its own specific taste and can become a highlight on your holiday table. To pickle you will need:

• sugar - 20 g;
• mushrooms (any kind) - 2 kg;
• salt - 60 g;
• cherry leaves - 2 pcs.;
• water - 3 l;
• currant leaves, laurel - 2 pcs.;
• garlic - 3 cloves;
• cloves - 2 pcs.;
• black hot pepper (pot) - 2 pcs.;
• table vinegar - 20 ml.

Cooking method:

1. Carefully sort the breasts, soak them for 2 days, changing the water. Large mushrooms should be cut.
2. Submit liter containers for 15 minutes, prepare the lids.
3. Dissolve 1 tablespoon of salt in 2 liters of water, boil in it for 20 minutes after boiling all the mushrooms. The foam that will appear should be removed.
4. After this, rinse the contents of the pan well under running water. Prepare a marinade at this time from 1 tablespoon of sugar, 2 tablespoons of salt and 1 liter of water. Put it on fire.
5. When the marinade begins to boil, put in it all the leaves, cloves, pepper and the preparation.
6. Boil the contents for 15 minutes, on the 10th put the garlic, which before this cut into thin plates.
7. Put hot mushrooms in jars, ram them with a spoon (carefully).
8. Pour 10 ml of vinegar into each container.
9. Pour the preparation with boiling marinade to the edges of the can, cover them with roofs.
10. Wrap the container in a warm blanket, turn it upside down. After a day, you can remove them in the cellar or pantry.

How to Pickle Cinnamon Mushrooms

The black type of mushrooms is suitable for this recipe, but if you have white, you can use them. Below is a way to pickle cinnamon sticks. You will need:

• bay leaf - 3 pcs.;
• water - 2 l;
• allspice - 3 peas;
• salt - 20 g;
• vinegar essences - 10 ml;
• cinnamon - half a stick;
• gruzdy - 1 kg;
• citric acid - 3 g.

Cooking

1. Before pickling, it should be thoroughly cleaned, cut the mushrooms.
2. Cans for preservation, sterilize the lids.
3. Boil the mushrooms in a liter of salt water for 15 minutes, tossing all of it from the recipe. Remove the foam periodically.
4. Put the workpiece in a colander, wait until the water drains, no need to rinse.
5. Boil the marinade from the remaining amount of water and vinegar, also put cinnamon, bay leaf, pepper.
6. For 20 minutes add the mushrooms to this brine.
7. Remove the cinnamon and place it on the bottom of the container for canning. Put the workpiece on top, gently squeeze with a spoon.
8. Pour citric acid, pour marinade.
9. Cover the jar with a lid and put in a pan with water, sterilize for 30 minutes.
10. Twist the covers, cover with a blanket and set upside down.
11. A day later, you can remove them in the pantry, basement.

Winter harvesting with onions and tomatoes

Some housewives decide to pickle breasts with onions and tomatoes. This combination gives the dish a piquant taste, because these products are in good harmony with each other. You can make preparations at the same time when you close the tomatoes. To pickle the mushrooms you will need:

• water - 3 l;
• mushrooms - 2 kg;
• onions - 1 kg;
• salt - 60 g;
• vinegar essence (70%) - 20 ml;
• vegetable oil - 100 ml.
• tomatoes - 1 kg.

Cooking

1. Cut the raw soaked and washed breasts, then boil in 3 liters of water with two tablespoons of salt. Keep on fire until the mushrooms begin to sink down.
2. Remove the workpiece, dry.
3. Pour the tomatoes over boiling water, remove the peel, chop coarsely.
4. Peel the onion, cut into half rings.
5. Pour oil into the stewpan, put the muffins, salt to taste, fry for 10 minutes. Remove, transfer to pan.
6. Separately, fry the onion until golden, add it to the base.
7. Fry the tomatoes until soft, add to the rest of the ingredients.
8. Pour vinegar into the pan, simmer the salad for 30 minutes over low heat, stir regularly so that the products are not burnt.
9. Lay out all the contents in jars, roll up, wrap in a blanket and let cool.

Video: how to pickle white mushrooms

How to salt breasts for the winter - recipe with photo

Delicious salty mushrooms are always an amazing appetizer. And every mushroom picker is well aware of this simple truth. But in order for the breasts to turn out to be especially tasty, they must be able to cook and salt correctly. In order to enjoy the mushroom gifts of nature in winter, you need to learn a couple of simple recipes on how to properly salt the mushrooms in jars. For this, nothing complicated and supernatural is needed.

1. Type of dish: winter harvesting
2. Dish subtype: Dish of mushrooms
3. Servings Per Container: 6-8 servings.
4. The weight of the finished dish: 400-500 g.
5. Cooking time:
6. National cuisine that the dish belongs to: Russian.
7. Energy or nutritional value of a dish:

Ingredients for Making Salty Cheese

So, the ingredients of the winter mushroom treat:

• mushrooms mushrooms;
• dill (a whole stalk with an umbrella);
• horseradish leaves;
• garlic (it is desirable to take more);
• salt;
• young shoots of cherries (optional).

Salting Instructions

1. Preparation of pickling mushrooms for the winter begins with cleaning the mushrooms from excess garbage (needles, leaves, land, and so on). Then the mushrooms are cleaned and placed in a deep bowl. A deep container is needed then, so that something heavy can be placed on top of the mushrooms (for oppression) and the brine does not leak. A little later, see if the brine is enough, if it is not enough - then you will need to add it to the banks rolled up for the winter.
2. All mushrooms that have been laid in a deep dish, need to pour boiling water and boil for 5-7 minutes. Breasts should not boil, it is enough just to bring them to a boil. After that, the container with mushrooms is covered with a plate, on top of which something heavy is placed so that the mushrooms “drowned” in brine. The role of the load will be perfectly performed by the usual three-liter jar filled with water. If some of the loaves will float on top of the brine, they will simply turn black. In this state, the pickles are left for one night.
3. The very next day, mushrooms can be transferred to a jar. But it is important to remember the correct technology for stacking the breasts during salting. First, garlic is laid on the bottom of the can (yes more), then a layer of fragrant mushrooms, then 1 tsp. salt, then again garlic - mushrooms - salt and so on until all the breasts are laid. When all the mushroom contents are in jars, they must be filled with brine in which they were salted. Everything must be well tamped.
4. The air that accumulates in the banks must be eliminated with a knife. And at the very end, in the jars you need to put dill, cherry branches and horseradish leaves. Cover banks tightly and refrigerate. After a month, the salty muffins are completely ready. Welcome to the table!

A simple recipe for salting mushrooms for the winter

No less interesting is another recipe for salting mushrooms for the winter. According to the technology of preparation, recipe No. 2 is somewhat different from the recipe described above, however it is also simple and accessible to everyone, like the first recipe.

Winter salting recipe for winter

Ingredients

• strong white breasts;
• a pair of cloves of garlic;
• water;
• dill umbrellas;
• coarse salt;
• sunflower oil;

Cooking Instructions

Traditionally, mushrooms are first washed and cleaned of spores, debris, and so on. Then they are steeped in clean, moderately cold water for 3-5 days (you can keep the mushrooms at room temperature), but you need to change the water every day. Small mushrooms should not be cut, but larger breasts should be cut. Then toss them in boiling salted water and boil for about 7 minutes, then you need to cool the mushrooms in cold water. Coarse salt must be added in proportion: a stack of salt in one 3-liter jar. Those who prefer uncooked mushrooms, salting the mushrooms for the winter can be done just from carefully soaked mushrooms. In order to give the mushrooms a spicy taste and aroma, it’s worth adding to the jar some garlic and dill. After that, on banks in which mushrooms and spices are already laid out, they put heavy oppression for a whole day and only periodically the mushroom contents need to be stirred. After a day, the white breasts must be laid out in banks with a wide neck, and pour them with brine.

Salting of mushrooms for the winter

Based on a three-liter jar, the brine content should not exceed 800 ml. Then you can add a little vegetable oil to the mushrooms and then close the jars for the winter with plastic caps. Mushrooms will be ready no earlier than in a month, or even forty days. All this time, jars of pickles must be kept in the refrigerator. These were simple recipes that revealed the secrets of the usual pickling of an unusually tasty mushroom snack made of buns. Eat with pleasure and health!

How to salt pickles in banks for the winter: video

This video clip describes in detail the process of salting bread in banks for the winter, explains how easy it is to make such seaming at home.

How to salt the mushrooms for the winter in banks - step by step video recipe

Many housewives prefer to use mushrooms for salting, they have great nutritional value and amazing taste. When preparing winter blanks, one of the most pressing questions is: how to salt white breasts? To do this, you can use the cold or hot method.

Preparing for salting white mushrooms

Before salting of white breasts is carried out, they are collected or purchased. In this case, rotten and wormy mushrooms should be avoided, it is better to opt for small fungi or large ones that should not be too old. Then they need to be properly prepared. In this case, take into account such moments:

• first of all, you need to remove all the leaves, earthen garbage;
• the knife in this case is also useful, they can cut off all rotted, wormy areas;
• then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
• the lamellar part must be washed under pressure from tap water.

How to soak white breasts?

A feature of this type of mushroom is that the white breast is bitter. To get rid of bitterness, you need to soak it in cold water. In addition, such a process will help get rid of specks. When conducting it, you need to take into account the following nuances:

• for debris, they can be soaked for several hours, and then washed and processed;
• to get rid of bitterness, the aging process in water will be much longer - it will take 3-5 days;
• for all the time you will have to change the water several times, and rinse the mushrooms;
• another way to soak when deciding how to salt white mushrooms, put them in a bag of matting and keep under running water for 3-4 days.

How to cook white mushrooms for salting?

When white salads are salted, with the hot cooking method, an important preparatory step will be to pre-boil them. To do this, perform the following actions:

1. White mushrooms should be boiled in salted water, add a little vinegar so that the mushrooms do not turn black.
2. During cooking, it is necessary to remove the foam, then the marinade will remain white and transparent. Once it is completely free of foam, spices can be added to it.
3. Cooking white breasts takes only 10-15 minutes. As soon as the mushrooms sink to the bottom, and the brine becomes transparent, they are considered ready.

How to salt white mushrooms at home?

For housewives who want to pickle white are offered in several versions, which suggest a cold and hot method of cooking. They have such features:

1. In the first case, the thermal treatment of mushrooms is not used, the cooking process is based on keeping them under load for a long period of time.
2. With the hot method, when you are going to pickle white mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms must be mixed with salt and sent under oppression or boiled in brine and left under cargo for a day, then boil again and put in sterilized jars.
3. When deciding how to salt porcini mushrooms at home, special attention is paid to utensils. It should be a glass or enameled container without fragments. The best container is a tub of wood, which must be soaked so that it swells and exclude leakage.

Fast salting of white breasts

Busy housewives, who do not have enough time to mess around with pickling for a long time, should take note of the quick way to cook white mushrooms. This is the easiest option, which is one version of the hot method. The result is a crisp, great snack. She will be ready in just a week, and the whole family will be able to enjoy her indescribable taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Pour white mushrooms into 7 liters of water and leave for 5 hours.
2. After the set time, pour in the remaining water and cook for 20 minutes.
3. Strain the water, and cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days. Transfer to banks.
4. Further salting of white breasts at home occurs by keeping it in the cold for 7 days.

How to salt white mushrooms in a cold way?

With the cold method, salty white breasts can be prepared, the recipe of which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and put immediately under load. All nutrients are stored in them, and the breasts themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.

Ingredients:

• gruzdy - 4 kg;
• salt - 400 g;
• horseradish - 1 root;
• garlic - 6 cloves;
• cherry leaves - 4 pcs.;
• water - 4 l;
• dill - 3 umbrellas.

Cooking

1. Pour water into the milk for 3 days.
2. After this period, transfer to a clean bowl, add salt and spices. Set load on top.
3. Place the container in the cold for a month.

White breasts - hot pickling

The method in which salty whites is especially suitable for busy housewives, because the whole process consists of only a few actions. Mushrooms need to be boiled, cooled and poured with freshly prepared brine, kept under oppression. This method is also good because mushrooms are obtained not bitter, but with a mild taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Pour mushrooms with water and leave for 5-6 hours.
2. Pour in the remaining water and boil for 20 minutes.
3. Drain the water, cool the mushrooms.
4. Make a brine from water, salt and spices, pour mushrooms in them, boil for 20 minutes. Set the load and leave for a day.
5. The last step, which includes this recipe for salting white mushrooms, is to boil them and arrange them in sterilized jars.

Beetroot pickling using white beets

One of the most interesting options is salting of white breasts with beets. If you properly cook this root vegetable, then it will retain most of the nutrients and help fight various diseases. An appetizer is ideal as an addition to porridge or meat dishes. From a mixture of beets and mushrooms, incredibly tasty salads are obtained.

Gruzdy is a special type of mushroom, harvested by the ancient Slavs. Traditionally, various side dishes and stews were prepared from them, as well as salted and cooked fruits in order to eat later in the winter. Not every mushroom variety is suitable for salting, but knowing a few simple rules, you can cook these mushrooms for the future.

Gruzdi is a special type of mushroom, harvested by the ancient Slavs.

Salting of mushrooms is inherently a unique process, as fruits harvested by this method are subsequently used in various variations - stew, fry and even marinate. At the same time, mushrooms retain all the beneficial properties and natural structure.

Conventionally, the salting stage is divided into several stages:

• Stage 1.  Direct preparation of fruits for processing. Each breast should be inspected for both mechanical damage and worminess. Further, all fruits are sorted, since salting of several species in one container cannot be allowed. First of all, it can spoil the taste of the final dish due to the difference in the structure and taste characteristics of the varieties.
• 2 stage. At this step, each mushroom must be cleaned of skin, dirt or other debris accidentally brought from the forest. Some types of fruits cannot be washed under running water, as this will only ruin their structure. However, the mushrooms can be processed with liquid - this will not affect their taste. Mushrooms soak in ice water for several hours, and ideally at night. During this time, toxic substances or bitterness will come out. It is recommended to change the fluid every 2-3 hours, depending on the change in its color. If the mushrooms are not too fresh or very dirty, then first 2-3 hours they need to be soaked in water with salt, and then in plain water.
• 3 stage.  At this step, washed and soaked fruits should be cut into pieces of the same size. Large breasts are cut into 8 parts, and small ones into 4-6 slices. Please note that the size of the lobule should not exceed five centimeters in length, since in this case the breasts are badly salted. The legs of lamellar mushrooms are not recommended for use, so they need to be completely cut.
• 4th stage. The mushroom ambassador himself. There are several technologies of this process applicable to breasts - cold, hot and dry. Cold is preferred.

Cold way of salting mushrooms (video)

Cold Barrel Salted Step-by-Step Recipe

The cold ambassador of mushrooms provides for the complete absence of heat treatment of mushrooms. Thanks to this, they turn out to be dense, juicy. For this type of salting you need:

• breasts;
• salt (at the rate of 10 grams of salt per 1 liter of water);
• oak barrel.

Cold salting is carried out according to the following algorithm:

1. Pre-washed and chopped mushrooms must be tightly packed in a bowl with a large diameter with their caps down in one or two layers. In this position, they need to be poured with slightly salted water for several days to get rid of excess bitterness.
2. Next, you only need salt and mushrooms. Salt must be taken from the calculation that it should be about 4% of the total mass of mushrooms. For example, if the weight is only 1 kilogram, then salt needs 40 grams.
3. The most important thing in the ambassador in a cold way is to properly lay all the fruits. The bottom of the oak barrel is completely covered with salt, and then currant, horseradish, cherry or dill leaves, a few leaves of bay leaf and a couple of cloves of garlic are placed on it. This is followed by a layer of mushrooms, stacked hats down. The fruits are then covered with salt and a few peas of allspice. After - again a layer of mushrooms and again greens. Thus, the layers alternate until the barrel is full. The last layer is the leaves of currant or cherry.
4. A wooden lid of a smaller diameter than the container itself is installed on the barrel. Instead, you can use a large dish or plate. A load is placed on top.
5. In this form, the mushrooms are transferred to the basement or any other cool place for 1 month. After 35-40 days, the fruits are ready to eat.

  The cold ambassador of mushrooms provides for the complete absence of heat treatment of mushrooms

How to salt the mushrooms in the cold way in banks for the winter

The ambassador in banks is not too different from the technology for cooking mushrooms according to the previous recipe. However, there are still several differences.

You will need:

• mushrooms (white);
• currant leaves;
• horseradish leaves;
• bay leaf;
• allspice;
• black pepper;
• table salt not iodized.

A hot way of salting the mushrooms (video)

The recipe is simple:

1. Soak pre-cleaned mushrooms for about two days in salted water. Thus, all the bitterness of the fruit goes away.
2. Prepare cans - wash and scald with boiling water, wipe dry.
3. Each of the fruits from the total mass must be carefully rolled in salt and put in jars. Mix seasonings with them, add salt, horseradish root and other spices.
4. On the surface of the breasts put gauze, folded in 3-4 layers. On it lay all the leaves (cherries, horseradish or currants), other herbs and spices.
5. Set a small plate on top or several if there are many cans. They put a load in the form of a small weight or a half-liter can of water. This is done so that the loaves will let in the juice, which should cover them completely. If the juice released is not enough, then salted water is added to the banks.
6. Salt the milk in this way for about 1 month, and then transfer to a container suitable for use. If mold appears on the surface of the mushrooms, the walls of the jar or the plate itself during this time, then the object must be washed with hot water.

  It will not be difficult for any housewife to salt the mushrooms in a cold way

Quick cold salted breast recipe

For quick cooking, you need:

• about five kilograms of mushrooms;
• 1 head of garlic;
• About 500 grams of salt.

The mass of salt must be calculated so that it is approximately 4% of the total mass of mushrooms.

  Quickly salted breasts in a cold way

We start cooking:

1. Rinse the breasts under running water, remove dirt and cut off the legs.
2. Leave them to soak for 5 days, changing water every 12 hours. The degree of readiness of the breasts is simple to determine - the cut fruit must be attached to the tongue. If he does not pinch and is not bitter, then everything is ready!
3. Cut each mushroom into several parts. Fold in layers in a basin, pouring salt and chopped cloves of garlic. Set on top oppression.
4. In this position, the mushrooms should stand for 3-4 days. They need to be mixed daily. The fruits will give off a lot of juice - do not worry, it is necessary.
5. After three days, put the fruits in jars, filling the container very tightly. Close with screw caps.
6. A week later, the mushrooms are ready to eat.

Serve with spices - dill, vegetable oil and onions.

How to salt pickles quickly (video)

To summarize:

• Before use, the milk must be carefully prepared. Damaged fruits, as well as insufficiently peeled parts, must not be used. This can ruin the entire crop.
• Mushrooms can be salted in several ways, but the most preferred is cold.
• The duration of the salting of buns depends on the cooking method. On average, fruits can be consumed after 1-1.5 months.

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