How to roll salty freight for the winter. How to solit a freight on the winter at home with a cold and hot way

29.07.2020 Salads.

Groove is one of the pets of mushrooms, besides, they are considered the best among conditionally edible mushrooms. Usually they go to the saline of weak by a hot way for the winter. Mushrooms themselves are fairly meatsels and juicy, having their special fragrance. How it is properly and safely to salt freight for the winter will be prompted by the recipes below.

Also on our site you can find out the recipes so that they like the whole of your family.

Using the hot singing method gives several advantages at once. Firstly, the mushrooms will never have an unpleasant smell, secondly, natural bitterness will go out of Gruzda during boiling, they will definitely please you with their original taste of you, your relatives and friends. The hot ambassador is considered a fairly safe way to prepare conditionally edible mushrooms.

Required products:

one kilogram of white germ;
60 grams of dining salt (large);
4 garlic large teeth;
10 black pepper peas;
10 black-hearted leaves;
2-3 umbrella of overwhelmed dill.

Sawd over freight step-by-step recipe:

Freshly collaborated freight from the vegetable garbage, which sticks to the hats of these mushrooms more than the remaining "forest gifts". Clean the freight occupation tedious, but the result is worth it.
Cut the legs briefly, that is, the base should be left around a centimeter. Cut faded areas, and if you find worms, it is better to get rid of such mushrooms, they will definitely not go to the salting.
Thoroughly flush the hats in cold running water (under the crane), to facilitate labor, use a soft brush.
Major mushrooms cut into several pieces smaller, small and medium can be left integer.
Treated mushrooms folded into a saucepan, pouring simple water, you can save, wait for strong boiling.
After boiling water, cook the freight is only five minutes, do not forget to remove the foam in the cooking process.
Calculate all mushrooms and rinse in colander in cold water, so they are a little cool and glasses.
At the bottom of sterilized container, scatter a small part of the salt, throw two peas of pepper, a dill umbrella, two sheets of black currant, the first layer of mushroom hats. Then again salt, spices, freight and so on. Mushrooms should be put sufficiently tight.
The mushroom decoction does not pour, and pour them laid out of freight, they must end it so that the excess air will be released (you will see how small bubbles rise to the surface).
Next, clog the container, cool, rearrange in the refrigerator or cold cellar, there will be a blank. Metal covers for closing are not suitable.
A month and a half later, white products are fully caught and will be in food.

After reviewing the recipes of our site, you can also prepare other delicious blanks, such as.

How to salt mushrooms groove in Altai

The old Altai Sling Recipe Soldering White Gruss in Barrel will tell you how you can save a large number of collected mushrooms for the winter. In fact, the cooking process is easy, despite long-term soaking. The list of ingredients also consists of all familiar and classic in the preservation of spices. There is a lot of delicious and fragrant salted weak, which can be treated with a large number of people. Correctly calculating products can be salted and 20, and 30 kilograms of mushrooms.

Need to:

10 kg of fresh weak;
0.4 kg of food salt (non-iodined);
35 grams of green dill;
40 gr. sliced \u200b\u200bgarlic;
18 grams of grated root of Khrena;
10 laurel. leaves;
40 grams of shower. Pepper.

How to solit white freight:

Gudgery to go through, cut off the legs (they will not need to sleep), wash the hats.
Processed mushrooms are placed in a large pelvis, pour completely cold clean water.
The soaking will take from two to four days, change the water in the pelvis necessarily, to do it at least once a day.
After time, shifting all mushrooms into a colander or sieve to the remnants of the glass liquid.
The barrel must be prepared in advance: cleaned, sucpared with boiling water and expelled.
Mushrooms are laid in a barrel layers: mushrooms, salt, spices. Repeat to the moment all the ingredients will be in the container.
To cover the top layer with a clean white cloth or a linen napkin, put a padded wooden circle, put the most difficult press. If the load is not difficult enough, the freight will not give juice.
In the process of salting, the volume of mushrooms will noticeably decrease, so you can add more mushrooms here, if desired.
During the first day, a mushroom brine should appear under the circle.
After 25 days, the freight is sprayed and will be suitable for eating.

Soldering recipe Gruzdey

This recipe does not use any spices or spices at all, only the only preservative is a large salt. Thus, you will fully feel the taste of mushrooms that are not improved by anything. Salted white freight can be used in different variations: as a separate snack, as well as as part of salads and soups.

For stock housewives, we also prepared that not only decorate your dining table, but also become an excellent and delicious addition to your dinner.

We take:

five kg of fresh rustling:
300 grams of a coarse salt.

Solish the freight recipe:

Each mushroom is laundering separately in cool running water, pay special attention to the hats, a lot of forest garbage accumulates on them. The torn plots to cut, cut the mushrooms themselves into small pieces, so you can also see the condition of the mushroom inside (if there are traces of wormochin, then such copies need to throw out, they will not fit into the pickling).
Wash and treated freight placed in a clean wide pelvis or a large bucket, pour cold water here. Since they themselves are lighter than water, then naturally will pop up to immerse them back into the liquid, it is necessary to put a flat item from above a slightly less than the diameter of the tank and add to something heavy. It is not necessary to press a lot of aggregates, we only need them to completely disappear in the liquid and the process of soaking.
Soaping will take five days, and every day it is necessary to change the water at least once. The foam appeared on the surface of the fluid indicates that it is time to refresh the water for mushrooms, otherwise they will simply be sick and, as a result, will be unsuitable for further operation - such mushrooms are already playing.
After five days, the soapying process will end, the freight will significantly decrease in size, just in case, try on the language of the mushroom cut, if it is not sorry, then mushrooms are exactly ready for the ambassador.
To lay pieces of painted mushrooms in a separate pelvis, abundantly reinforced with salt. For any mushroom pickles, a salt is usually taken, in which there is no iodine content, otherwise the mushrooms will simply be blaked.
From above to the mushroom surface to put a padded circle and put the most difficult freight (now it should suggest fungi).
In such a state, the freight must be a breath of three days, and they need to mix daily once. During this time, the mushrooms will allocate their own juice, mixed with salt, it will become brine in which they will squeeze the freight.
Three days later, decompose the freight by banks, to lay them should be very tight, without voids. Closing covers are used either polyethylene or normal with twisted threads.
The billet should stand for about a month or a little more, then you will definitely confident in her willingness.

For lovers of winter blanks in our piggy bank, recipes are also available, which can also serve as a separate dish, and used for the preparation of salads.

How to solit a freight with a cold way recipe

Not all lovers of salty germ suits the hot ambassador of mushrooms, many people prefer to plant the ground with a cold way. Cooked with this embodiment, white freight are obtained by crispy and remain the same snow-white as before cooking. Of these garlics, various salads, snacks, caviar and even cutlets are made.

List of recipe ingredients:

groove (white) - five kilograms;
non-iodized salt - two glasses;
stems of an old dope (without seeds) - 10 pieces;
garlic - 1 large head;
cherry and currant leaves - 15 pcs.;
khrena leaves - 5 pieces;
horseradish - 1 small root.

How to spend freight in a cold way step by step recipe:

Rinse and clean mushrooms.
Folded clean waters in spacious dishes of the type of enameled (plastic) bucket, pan, pelvis.
Pour cold water from under the tap, cover the area of \u200b\u200bmushrooms with a wide plate or a special circle, pee out not too heavy cargo.
Capacity with soils to soak in a cool room for 72 hours, changing daily water.
After soaking every mushroom to cut into salt and put in the container where the freight will be sole.
Mushrooms with mushrooms to put peeled lobes of garlic and chrome root cut with circles.
Close the surface of mushrooms of gauze, folded in several layers, put the leaves of the shred, cherries, currant and stalks of dill on it.
Put a heavy blowing, under it the gritsa should expire to juice that will cover them completely. If the brine is not enough, then you can add salt cold boiled water (50 gr. Stone salt per liter). Do not leave the top mushroom dry layer.
Salt the freight within one month in the room, the temperature of which should not exceed +10 degrees.
It is possible to store salted freight in the same capacity or shifted into banks. Keep in the cold.

How to salute groove

This recipe is a simple version of the soils of white weak with a short winding and blanching. Made with the help of such a method of salt mushroom workpiece ready after 25 days.

Take

3 kg of weakness;
150 grams of salt;
tablespoon of the peas of Cher. pepper;
10 leaves of Cher. Currant.

Salted Slip Recipe:

Fresh mushrooms to sort out, clean, launder and soak in salted water. Water is suitable for this calculation - the tablespoon of salt dissolves in one liter of water.
The soaking will take 36 hours, during this time to change 4-5 times, fresh water can be added.
After one and a half days, rinse mushrooms under the jet of cold water, and then blanch in boiling water for five minutes.
Wellectable freight to put in a sieve.
Place mushrooms on cans sprinkled with salt, pepper-peas and black-hearted leaves.
Close the drop-down lids, store in the refrigerator.

Salted freight are very famous in Russian cuisine since ancient times. They are equally good and as an independent appetizer, and as one of the ingredients of some dish. Gudes are currently considered to be the best classic mushrooms for the pickling, so the salty germ is sometimes even called the "tsarist".

If you were able to score a bucket of Gruza - this is already a big luck. It's not so easy to find so easy - he knows how to mask. You won't go to him by chance - you need to know the place, but if you are lucky. . . Find and assemble - half the right, but immediately the question arises: what is better to do with them. The answer is simple: of course, sleep is the best that can be done with weak. Today I want to tell you a simple recipe, how to salt raw freaks for the winter in banks of any volume. It turns out very tasty. And not one recipe will offer, and several. If you do everything exactly, as written in technology, and comply with the recipe, then for the winter you will get a delicious workpiece on any holiday and on a weekday. The taste of grounds cannot be compared with anything. None of the forest mushrooms does not have this. Therefore, I propose to try the salting on these recipes.

Groove raw: Soldering by classic recipe

Receiver:

groove raw white or yellow - 5 kg;
salt large - 150 g;
dill umbrella - 3 umbrellas;
khrena leaf - 2 pcs.;
cherry leaf - 11 pcs.;
currant sheet - 11 pcs.

Technology:

Mushrooms must be thoroughly cleaned and process. Rinse treated freight in several waters. Sleep them into a large enameled basic. It will be a stainless steel tank. But in no case use plastic pelvis. Better instead of a basin take a large metal saucepan. Pour the salted water and leave to the tries to pull out. So the bitterness will be inherent to him and the petty worms and all dirt will pop up between the plates.
After three days, water with gruss needs to merge. Mushrooms are pretty rinse again.
Next, it is necessary to prepare a large enameled saucepan. Carefully check it on the presence of chips, cracks and rust. By skipping one chip, you can spoil the whole blank.
At the bottom of the prepared capacity, it is necessary to put the leaves of currant and cherries. On them holding umbrellas of dill. If you like dill, you can safely increase its quantity, but without fanaticism, of course. Maximum five umbrellas - otherwise the taste of the ground will be killed by the aroma of dill. And it will be a mushroom snack with taste of spices and spices - a mushroom in this case no one guest.
When all spices and spices are laid out on the bottom, begin the mushrooms tab. Gudgery I lay down the hats down - so in the pan there is more fungi, and the hats break less. Aesthetics spins are preserved at its best.
The first laid row of fungi salinity. To post the second row on it, adding umbrella umbrella from above and putting mushrooms.
In such a way, the whole pan is filled and filled, until the freight. Each layer wake up salt and lay out the umbrella of dill. From above there must be a sheet of shield.
After that, cover the pan perfectly clean (it can even be boiled in advance) with a towel.
From above, you need to put a plate or dish suitable in diameter (diameter less than a pan). Do not use metal covers for this. Top to put the oppression. A little press it.
The saucepan moves to the fridge, where it is waiting for its own hour. As time is suitable, put the freight into the sterilized, better liter jars, and keep them in the refrigerator.
The billet can be kept half a year. But for more than two months she did not "live" never. Typically, such orders are eaten until the end of the storage period.

Hostess for note: Do not try to improve the taste of salted weak extra spices - they will turn the true taste of the fungus. As a last resort, several black pepper peas, a couple of laurels leaves and two or three buds of cloves.

Castle of weak in the cabbage leaves

Receiver:

white soil - 5.5 kg;
salt small - 335 g;
garlic - 10 poles;
fresh dill - 100 g;
water filtered - 5.5 liters;
cabbage sheet large - 12 pcs.;
currant sheet - 25 pcs;
cherry leaf - 25 pcs.

Technology:

Conservation for such a recipe is not much found. Accidentally stumble upon it, I decided to try. Hot Slinging Gruzny has already come - I wanted a lot of weak, salted somehow differently. The result was surprised and pleased. Now this method has become a priority.
Raw gudes thoroughly go through. Hats must be washed with a sponge - the usual foam for washing dishes is suitable, but new, of course.
After washing, cropped legs. Rinse mushrooms several times under the ross. Sleep in the basin. Pour salted cold water. Picking will take three days. Water should be changed every six hours.
After the duration of soaking, mushrooms must be rinsed thoroughly under running water.
In a separate bowler, mix 60 g of water salts. Wait until the crystals are completely dissolved.
Pour the resulting brine in the pelvis with glows. Hold under the yoke of 12 hours.
During this time, you will need to take out the groove from the brine every four hours. In the colander, rinse them with running water and return back to the brine.
When it takes 12 hours, mushrooms will need to get from the brine. It is easier to merge them through the colander and leave them there for a while they will have to have.
Any banks for the volume of banks must be sterilized in advance, when they dry, and start laying out mushrooms. First lays the row of mushrooms, caps down. On mushrooms - chopped dill, cabbage sheets (rushing in size cans), salt, cut garlic and other ingredients.
Mushrooms must be in the bank "under the neck." We close the cans with plastic lids, and we remove into the refrigerator. Salted freight must stand there for 2 months.

Tip: Before sleeping mushrooms, be sure to dump them. Otherwise, borrowing and every nasty in the pores of mushrooms can remain. Who is willing to wait for salty freaks for two months, that three days on soaking - not a hindrance.

Now it's not a secret for you, how to salt raw freaks for the winter in banks - a simple recipe from the offered two choose yourself. And better try both - the fragrance is different. But there, and there, the taste of grounds and notes of the autumn forest will give you pleasure with cold winter days.

Gruce is a fairly common mushroom having many types. But because of the bitter taste, many mushroom skins bypass him. But the taste can be fixed, if you correctly treat mushrooms. After that, they become no less valuable than others. They can be cooked fresh or harvesting. Consider , how to solit the freight so that they are not bitter and did not change the color.

They can be shed raw or slightly slash. But, regardless of the singing method, they must be soaked. Otherwise, they will be bitter, and there are them impossible.

If they sore them in the raw form, the color does not change, but if you do, they will darken. If you add citric acid during cooking, the color will be saved. But you need to cook for a short time, just a couple of minutes.

Selection and preparation of mushrooms before the start of the process

To prepare a delicious and high-quality saline from Gruse, you need to take suitable mushrooms:

You should not collect everything in a row, too derefted becoming rude and tasteless. They are better to leave them in place, let them voluntarize and give a new harvest for the next year.
From the worms should also be abandoned immediately in the forest, so as not to occupy a place in the basket. From the larvae you can get rid of, but this is not the main trouble of the worm mushrooms. When the worms eat them, they begin to deteriorate inside and become dangerous, they can be poisoned.
Mushrooms covered with mold can not be taken, they are spoiled.

After a hike in the forest, the first thing you need to go through the mushrooms, remove the garbage and, if there is, get rid of dubious instances, by chance or mistakenly in the basket.

Then proceed to soaking. Mushrooms are soaked at least three days. A slight salt is added to the water. On a liter of water, about 50 g. They are watching the mushrooms to float and soak uniformly. It is necessary to change the water if possible, so bitter will leave faster. Before the salting, rinse with clean water several times, better under the crane.

Soldering Soldering Recipes at home

Salty droves have always been popular in Russia. Today there are a lot of recipes for their preparation, but they are all divided into hot and cold.

Hot way

This method includes heat treatment. After the mushrooms passed the soaking procedure, they boil them, then fold into glass jars, enamelled or wooden dishes and are soles.

Boiled freight for a short time, about 15-20 minutes. At first, cooking they are on the surface of the water, and then settle on the bottom. At this moment you need to change the water and boil on until they fall again.

For the first time, water can be poured so that it covers the mushrooms to half. They will let their juice, and this will be enough. Then pour water so that the mushrooms are covered.

Repeat the procedure 2-3 times, then the freight is cleaned and washed under the crane. Further actions are made according to the recipe.

Cold way

This way is simpler, and the billet is obtained more fragrant. Without heat treatment, the taste is preserved in full. But before the salting, you also need to soak for a long time to remove bitterness.

Fast preparation recipes with various additives are used. Gudget uses raw, well-metered and washed. Make with onions, with cabbage, with garlic and horseradish. And this is not the entire list of ingredients that can be found in these salts.

Prepared wool folded into the sudins used by the layers, alternating with spices. Each layer is well asked, the salts can not regret. Before use, they need to soak them again, but not so long.

Top apply a load and remove the container on the cold. After a day, the juice covering the mushrooms should be highlighted. If this did not happen, you need to increase the oppression. Sometimes it does not help, then you need to still satisfy the mushrooms - it is possible that the salt was not enough or it was impurities and did not sleep. Over time, mushrooms are settled. You can add new ones to them.

White freight in cabbage leaves

It turns out tasty, if you salve the freight with the cabbage leaves. From this won mushrooms, and cabbage:

You can use hot pickling, and cold. But it is better, a lot of mushroom juice will not be distinguished and the brine will not deteriorate.
Boiled freight are filtering and coated.
It is better to do salts in a wooden barrel, it turns out the fragrant.
The spices and cabbage leaves with a thick layer are placed on the bottom. The layer of mushrooms and salted are poured on top. So do several times until the whole barrel is filled.
Make brines and pour into the barrel to the edges.

Ingredients are required for a declitron barrel:

cabbage leaves - 6 kg;
boiled freight - 3 kg;
salt for brine - 200 g;
water - 5 liters.

If you wish, the cabbage can not be divided into leaves.

Solving with bow

If you pick up freight with a lot of onions, it will turn out a ready snack. To do this, cut the purified onion by half rings, and boil the mushrooms. You can not boil, then before use there must be more time.

Ingredients:

groove - 3 kg;
onions - 4-5 pieces;
salt - 100 g;
spices to taste and choose.

Fold onions and mushrooms in the dishes and mushrooms. Each row is solely salinity and spice.

Solim in hot brine

For this recipe, you need to boil 15-20 minutes in the water, then strain and omit into the boiling brine and still cook as much. After that, folded them into banks, the extra pickle to merge and pour some vegetable oil into each jar to stop air access. Close the lid and remove into the cellar.

For 1 l brine:

water - 1 liter;
salt - 1-2 Art. l.;
dry spices to taste.

If you wish, you can add chopped garlic and horseradish root. But they are added to mushrooms after cooking and insist a little, so that everything is evenly impregnated.

In Korean

According to this recipe, the freight is obtained very fragrant and tasty. Ingredients:

mushrooms - 3 kg;
onions - 1 kg;
carrots - shelter;
seasoning "Koreka";
vegetable oil - 300 ml;
vinegar - 200 ml;
salt, sugar, garlic, black pepper to taste.

Carrots and onions are roasted on the oil, mushrooms boiled. Everyone is mixed and left for impregnation.

Forest crispy barrels

Since ancient times, the mushrooms shed the freight in wooden kegs. From this they had an unusual taste, especially if the keg is oak. In the villages such salts can still be found. And, of course, you can get a recipe, how to do it right.

So that the taste of the main ingredient does not deteriorate, you need to pay special attention to the barrel. Before use, it needs to be carefully prepared. If he is new, it is enough to soak a couple of days to the boards of Nobuchly.

If the barrels had already been used before, it should be pulled out a couple of weeks, changing water periodically, and then wash thoroughly. Before salting mushrooms in the barrel pour boiling water and leave to cooling. After all the events, Avudine should not have extraneous smells.

It is possible to salt the freight in the barrel in different ways - both cold and hot. IMPORTANT BEFORE THE MUNI POSSIBLE TO SUCCESS TO SUCCESS FROM HOUSE. Ingredients for the simplest way:

groove - 10 kg;
salt - 0.5 kg;
chreem leaves and black currant.

Raw or boiled freaks are laying out in a barrel, speaking salt and shifting with leaves. Raw will turn out more crispy and elastic, boiled will be softer.

Groove boiled retain all their consumer properties that are especially valued in these mushrooms. It is a crunch, fortress and elastic consistency in salt and pickled form. Recipes for the preparation of boiled germ include different types of salts and marinas at home. This article describes about all the subtleties of this culinary art of the harvesting of mushrooms for the winter. Information is also given on how to maintain conservation and use it in culinary purposes in its kitchen. The recipes for cooking boiled ingredients for the winter will allow making delicious and appetizing blanks.

About how boiled volims is wary for the winter, told in the form of simple step-by-step instructions, to embody that even a beginner hostess. Read about how to salute boiled freight and how to choose a suitable container for this process. Arm yourself with knowledge about how to pickle boiled freaks for the winter in banks and barrels, and choose the option that suits you.

Recipe, how to solit boiled freight

In this recipe, how to solit boiled freight, the overall technology of culinary processing of mushrooms is told. Before cooking, they are very carefully checked and discarded those that cause suspicion. Damage should also be swallowed by the diesel mushrooms, overripe, flabby. So that the purified mushrooms do not blacken, they are lowered into salted water, adding a little vinegar to it. So that the marinade is light and transparent, foam during the cooking mushrooms must be removed. Spices in the marinade should be put only when it is finally cleaned of foam. Cook mushrooms in the marinade you need 10-15 minutes. Mushrooms are considered ready when they begin to fall on the bottom, and the brine becomes transparent.

If a hot salt is used, you must be guided by the following instruction.

First you need to clean and rinse mushrooms, fold them into a deep pan and pour cold water, put on fire a strong power and bring to a boil.

After burning fire and torment the contents of the container until ready.

Groove is boiled for 20-25 minutes.

Boiled mushrooms need to be thrown into a colander.

When water stalks, lay out them with caps down into the enameled dishes with layers thick up to 5 cm, providing each salt and spices.

Salt is taken at the rate of 15 g by 0.5 kg of mushrooms.

Mushrooms should be covered with a piece of clean fabric, and then a wooden circle and press the cargo.

Mushrooms will be ready already after 1.5-2 weeks.

Do not worry, having seen on the surface of salted molds salted in this way. It just needs to be periodically removed using a cloth moistened in vinegar. At the same time, the load and the wooden circle should be rinsed every time in boiled water with soda, the fabric is changed.

The hot salting is used when settling with such a germ as a violin, the blackness is black, but sometimes the freight is real, strokes, are yellow and aspen. Purified, washed, and in the presence of a bitter milky juice, the swelling mushrooms range not only in varieties, but also in size of the hats. Large caps, if they are arched with small, cut into 2-3 parts.

Parly Salty Recipe

According to this recipe for boiled-salty weary in the enameled dishes per 1 kg, it is poured:

0.5 glasses of water

Pour:

2 tablespoons

Put on fire. In the process of cooking, they remove the foam and constantly stir so that they are not burned. At the end of cooking, when the mushrooms begin to settle on the bottom, add to 1 kg of mushrooms:

1 laurel sheet
2 sheets of black currant
3 black pepper peas
3 carnations
5 g of Ukropia

Welded mushrooms together with brine laid in barrels or banks and closed. Such mushrooms are ready in 40-50 days. You can get the mushrooms with a hot way and differently. Boil in salted water without spices. Water drain, rinse mushrooms in cold water, lean on a colander or hang into a rare fabric bag to glass water. Mushrooms to put in the cooked dishes of layers, speaking salt and spices.

What to cook out of boiled weak

Next, in recipes you can find curious ways of culinary processing of mushrooms. About what can be prepared from boiled gazes, told further.

How to solit boiled black groove in banks

Per 1 kg of boiled weary:

salts 45-60 g
garlic
Dill
sheet of black currant

Before caring boiled freight in banks, you need to prepare raw materials, marinade and containers. Wash banks with soda and sterilize in any convenient way. Then stacked with boiled black freight, fragrant herbs, salt and pour all brine.

How to salute boiled freight

Before salting boiled freight, take the following ingredients:

1 kg Gruzdey
1-2 laurel sheets
2-3 sheets of black currant
20 g of greenery dill
10 g of greenery parsley
1-2 clove garlic
black pepper peppers to taste
30 g Soli.

For brine:

3 liters of water
150 g salt

We are driving in several waters and clean from garbage, soak for 2 days in cold water, changing it 2-3 times a day. Prepare brine, soluble salt in boiling water. Lower the mushrooms into brine and cook on a weak heat, removing the foam and periodically stirring. When the broth becomes transparent, and the mushrooms will fall on the bottom, throw them down on the colander and give to cool. To put mushrooms in a jar, speaking salt and shifting currant leaves, laurel sheet, dill and parsley, garlic, garlic and adding black pepper peas. Close the bank with a kapron lid and remove in a cold place.

After 30-35 days, the mushrooms will be ready to use.

Recipe for boiled weapons

The following ingredients are needed according to the recipe for cooking boiled weak:

1 kg Gruzdey
5 laurel leaves
3 cloves garlic
15 g of dill seeds
5-6 black pepper peas
60 g salts.

Prepared, sweepers and purified freaks lowering for 5 minutes in boiling salted water with the addition of citric acid (per 1 liter of water 20 g of salts and 1/2 teaspoon of citric acid). Gudgery to remove with noise, put in enameled container and give cool. On the bottom of the cans prepared for the pickling, put some of the laurel leaves, several black pepper peas, the seeds of dill and the clove of garlic, pour salt, to put the layers of the mushrooms on top, alone and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover the gauze, cover with a mug with a cargo. After a week, close the can with a lid and remove in a cold place.

Soldering Soldering Recipes Boiled Way

Soldering in a boiled method allows you to guarantee some sterility of the initial raw material. At the same time, all pathogenic microorganisms are killed. The recipe for the cheeks of boiled weak can be found further on the page where different layouts and processing options are offered.

How to solit boiled freight

Components:

Boiled load - 5 kg
Greens of dill - 50 g
Bay sheet -8-10 pcs.
Pepper peas - 30 g
Black currant leaves - 150 g
Salt - 500 g

Before soring boiled freight, brushed fresh mushrooms, rinse and boil into a slightly salted water until ready. The readiness of mushrooms is determined by their subsidence on the bottom and termination of foaming, while the decoction becomes more transparent. The decoction needs to merge, lay mushrooms into a linen bag and put under load to completely remove the fluid. Pressed mushrooms lay layers in the dishes for the pickling, speaking each layer of salt and shifting spices. From above putting the remaining leaves of black currant, then a clean linen napkin, on it - a wooden circle and cargo. So that the top layer is not covered with mold, it must be pouring cold brine. Mushrooms withstand 2-3 days at room temperature, and then take it into a cold room. After about a month and a half the mushrooms will be ready for use.

Marinated boiled groove

They prepare marinen in enameled dishes per 1 kg of mushrooms:

1/2 cup of water
2/3 cup 8% vinegar

To prepare marinated boiled freight, in the boiled marinade they lower the cooked freight, boil on a weak heat, continuously stirring, remove the resulting foam. When foam ceases to form, the marinade is added to 1 kg of mushrooms:

1 teaspoon of sugar sand
2 pieces of carnations and cinnamon
a little dill
lavra leaf
at the tip of a knife lemonic acid to preserve the natural color of mushrooms

How to marinate boiled freight

Before making boiled freight, they are dried in salted water (2 tablespoons of salt on 1 liter of water) until ready. They fold on the colander, cooled, lay out on banks and poured a pre-harvested marinade. Marinade for 1 kg of fresh mushrooms:

0.4 liters of water
tsp salt
6 black pepper peas
3 pieces of laurels, carnations and cinnamon
a little garlic
citric acid.

All this mixture is boiled 20-30 minutes on weak fire. Cooling marinade, add 1/3 of the faceted glass of 8% of the table vinegar.

Components:

Boiled load - 5 kg
Onion - 7-8 pcs.
Vinegar table - 1 l
Water - 1.5 l
Pepper fragrant peas - 2 teaspoons
Bay sheet -8-10 pcs.
Cinnamon hammer - 0.5 teaspoons
Salt and sugar - 10 teaspoons

Mushrooms cleaned, rinse and boil into a slightly salted water until ready, then squeeze the mushrooms under load. Onions clean and chop very finely. Prepare marinade: in hot water to dissolve salt and sugar, add spices and onions, bring to a boil. Put mushrooms and peel them into the boiling brine for 5-6 minutes, then add vinegar to mushrooms with brine and bring to a boil.

Hot mushrooms shock in dishes for pickling and pour their hot marinade in which they were cooked. Cooking tightly close, cool at room temperature, and then endure in a cold place. In the event of an appearance on the surface of the mold, it must be assembled and throwing it, and moldy mushrooms rinse with boiling water and boil with marinade for 10 minutes, add a bit of vinegar, bring to a boil and shifted into dry clean dishes, the bay of the mushrooms hot marinade. Put in a cold place. To prevent mold over the marinade, you can carefully pour a layer of boiled vegetable oil.

Recipes, how to salute boiled freaks for the winter in banks

The components of the recipe for boiled weapons for the winter include the following products:

Young small freight - 5 kg
Vegetable oil - 0.6 l
Vinegar table - 2.5 glasses
Black Ground Pepper -3-4 Tea Spoon
Bay leaf - 5-6 pcs.
Salt to taste

According to the recipes of boiled weapons for the winter in banks, you need to clean mushrooms, rinse thoroughly and dry in the air. In the pan, pour vegetable oil, bring to a boil, put mushrooms in boiling oil and pecking 10 minutes. Before sleeping boiled freaks for the winter, the mushrooms decompose into the cans, evenly pour their oil in which they were cooked, add salt to taste, pour vinegar, put spices. Banks put on a water bath and cook for an hour from the moment of water boiling. After this time, the banks take out, in each bank, carefully pour the crumpled vegetable oil, so that the oil layer is 1-2 cm. Tubs can be covered with several layers of parchment paper and tied with a twine. Store in a dark, cold place.

How to salute boiled freaks for the winter

There are a lot of ways to salt boiled freaks for the winter using thermal processing technology. Next, consider the most interesting them.

Marinated boiled freight

Ingredients for the preparation of boiled marinated grounds are such products as:

Water - 120 ml
Vinegar table 6% - 1 cup
Groove - 2 kg
Cinnamon - 1 piece
Carnation - 3 Buton
Bay leaf - 3 pcs.
Black peas - 4 pcs.
Sugar \u003d Sand - 2 teaspoons
Lemon acid at knife tip
Salt - 60 g

Groove go through and process, rinse. Prepare a saucepan, pour in her vinegar, water, add salt. Put on fire and bring to a boil. Mushrooms pour into a boiling liquid and bring it to boil to boil. Dog fire and continue to cook the contents of the pan. From time to time to remove the resulting foam. After waiting for the moment when the foam stops appearing, sugar, spices, citric acid. 5. Mushrooms are ready if they are soft enough. You need to remove the saucepan from the fire, put the mushrooms on the dish and cool. After distributing them to banks and pour out chosen marinade - broth. Close by conventional plastic covers. Banks put in the cellar.

Store them for 1 year at a constant temperature mode 3-4 ° C.

How to salt boiled mushrooms freak for winter (with photo)

Ingredients:

1 kg Gruzdey
black currant and horseradish leaves

For brine:

1 l of water
30 g Soli.
8-10 black pepper peas
2 laurel sheets

Before soring the groove boiled for the winter, mushrooms need to be thoroughly wash. Lower to boiling water (60 g of salts per 1 liter of water), cook 15-20 minutes after boiling. Water merge, mushrooms to throw on the colander, give a liquid to drain. For brine boost water, add spices and salt. Share mushrooms in brine, cook 5-10 minutes. Then the mushrooms together with the brine shift into the pickling container, cover the currant and horseradish leaves. Top to install light genet, so that the grooves were completely covered with brine. Leave for 5-6 days at room temperature. Then rearrange in a cold place for 30-40 days.

Look at how to salt mushrooms of freight boiled mushrooms in the photo, which shows step-by-step culinary technology.

Recipe Salted Boiled Black Gruse

Salted boiled freight by recipe with garlic, dill and black currant leaves always cause delight from their taste. For cooking you need boiled black freight in sufficient quantities.

Ingredients:

3-4 kg Gruss with legs
Garlic
Dill
bay leaf
leaf black currant
black peas pepper

Cooking method:

Clean the mushrooms, cut the big slices along with the legs and thoroughly rinse. Pour a big pan on a third with water and when it boils, put mushrooms (without salt). While the water boils, constantly remove the foam. As soon as the water becomes transparent, salting mushrooms, bring to a boil and sake 40-45 minutes. After this time, the mushrooms are folded on the colander, rinse under running water and put in a bowl. Garlic is fine cut, mix with mushrooms, salt, if necessary, put dill on top and place 10-12 hours in the refrigerator. At the bottom of sterilized cans, put the black currant leaflets, a piece of dill from mushrooms and on top of it - mushrooms. Then pour the contents of cans with brine, open the remaining dill from mushrooms and thoroughly wrap everything with a spoon. Pour the brine to the top of the jars and close them only with plastic covers. For brine boost water with salt, pepper and laurel sheet.

With the onset of the mushroom season, the people of families went into the forest and returned with televons loaded with fresh, dried and salty mushrooms. Our ancestors collected only white, freight and rims. And it is not surprising, after all, there are no poisonous twins for real white, weary and fries. Therefore, there are no information about mushroom poisoning in Russia until the middle of the XVIII century.

In the Russian national kitchen, the mushrooms have always made a special place and recipes with them were many. These are pies, soups, saltwood, roast ... Salty mushrooms are especially valued - fragrant freight, they were even exported to neighboring countries.

There are two ways to work in a weak: the so-called "hot" way, when mushrooms are pre-dried, and "cold" when the mushrooms are sueded with raw. Today we will deal with how to solit the freight in the banks in the banks. But in order to treat such grounds, it will take more than one day and not even one week.

And, of course, in order to cook salted freight in the cold way, first we will have to go to the "quiet hunt", the freight love to hide among the needles or under foliage.

Globes clean and mine from forest garbage. To get rid of bitterness, the freight is soaked in water for 2-3 days, changing water in the morning and in the evening.

At the first stage, we need to be solely freight, so only mushrooms and salt are needed. Salt undertake not iodized and without any additives in the form of vitamins.

Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. I, however, I'm already doing everything on the eyes, in a few years I got used to and learned. At the bottom of the bucket a lot of salt and lay out the exposed freight, again Solim. And so layer behind the layer.

In the middle of the bucket, add a teaspoon of sugar, for better formation of milky acid bacteria. By the way, a dairy serum was used in the old days.

The bucket is filled with weak. Top to put a plate and a small cargo, which can then be increased. I have in this case - a decanter with water. Leave freight per day.

After a day, a lot of fluids are separated.

At the second stage, we need fragrant leaves, spices, garlic and horseradish. All mine and clean. Stren and garlic cut into records. Well, if there is oak leaves or cherry.

We lay out salty waters of banks, speaking garlic and horseradish plates, add peas pepper, black currant and laurel leaves. Mushrooms are laid down, but without fanaticism.

We close the lids, but not tight. There is a process of saline and quay, therefore, a brine can flow. At this stage, I put small plates under the banks. We send it to the cold place (refrigerator, balcony, cellar) for 30-40 days, where salty freight in the cold way to reach the desired degree of readiness.