How to salt pickles for the winter in banks, harvesting hot and cold ways

Mushrooms are divided into several types, but the most popular and common:

• white
• yellow;
• black ones.

It is easy to recognize the first two types of “overweight” mushrooms - by their characteristic light shade. And here is how chernushki look, only mushroom pickers with experience know. Surprisingly, the color of this representative of eukaryotic organisms can vary even within the species, ranging from dirty olive to dark brown. These mushrooms grow whole families. Their distinctive feature is the presence of villi around the circumference of the hat. The edges of the “cap” look down, and the older the mushroom, the greater the depression in it.

Preliminary preparation

Before pickling with mushrooms, you will have to tinker in five stages.

1. Casting. Having arrived home with a full basket of "catch", it should be sorted out. Mushrooms that have a non-commodity appearance will have to be sent to the trash can. The same applies to broken specimens: it is possible to salt “debris”, but whether it will be pleasant for you to eat them in winter - that is the question.
2. Bath procedures. Before soaking, each mushroom should be washed under running water. You can use a soft-brushed toothbrush for this. This adaptation, atypical for the kitchen, will help to remove particles of sand, dust, needles that have settled on the foot and hat of the forest guest.
3. Soak. For this stage of pre-treatment, a large plastic basin is suitable. You can soak in a plastic bucket, if there is not so much space in the kitchen, and there is simply nowhere to put a voluminous basin. Each mushroom should be turned upside down, gently laid in a container. It remains to fill the contents with cold water, change the fluid for two to three days. If the room is cool, water can be replaced once a day. If, on the contrary, it is quite warm, then at least three times a day.
4. Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is only a preliminary.
5. Flushing. After soaking, the product must be washed again under running water. Only after this forest gifts will be completely ready for the next stage of preparation.

2 thermal methods

Eating the breast brought from the forest immediately after cooking will fail. Before you enjoy the taste of this gourmet product, you will have to thoroughly soak it. Without preliminary soaking, the breasts are not eaten. By the way, in Ancient Russia this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so the forest inhabitant was not only eaten, but also treated with it. Nowadays, two salting methods are used.

Hot

Feature. First you need to boil the mushrooms slightly. To do this, add a couple of tablespoons of salt to a 10-liter pot.Put the dishes on the fire, bring the liquid to a boil - and send mushrooms into it for 20-25 minutes. Both for boiling, and for subsequent salting use only ordinary table salt. Spice with additives, iodized or marine, is not suitable for the process.

Grocery set:

• Gruzdy - 1 kg;
• pure water - 2 l;
• salt - two tablespoons;
• garlic - one head;
• black pepper - ten peas;
• bay leaf - two;
• horseradish leaf - one;
• dill seeds - a teaspoon;
• sunflower oil.

What do we do

1. First we prepare the brine by dissolving the indicated amount of salt in water. If there is more raw material than indicated in the recipe, increase both the amount of salt and the volume of water according to the available proportions.
2. From the boiled mushrooms, pour out the hot water, pour them with the prepared brine.
3. Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
4. Turn off the fire, add the peeled cloves of garlic and horseradish to the pan, set directly on the mushrooms oppression. Allow contents to cool to room temperature. It is important that all this time the mushrooms are completely flooded with brine.
5. After cooling completely, remove the container with mushrooms in a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
6. By the end of the term of "conclusion" of mushrooms in an impromptu dungeon, we are preparing jars for packaging: they can be calcined in an oven or sterilized by pouring boiling water over a glass container several times.
7. We pack the mushrooms in jars, carefully placing the mushrooms with their hats down, pour them with the same brine in which they languished before.
8. In each jar filled with mushrooms, add a tablespoon of sunflower oil, then cover the container with a capron lid, put in the refrigerator.

Cold

Feature. In a cold way, it is best to salt the white breasts, doing this not in a pan, but in a barrel. Of course, only if you have where to put this barrel. Basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional devices. First of all, it is sterilized oppression. Sterilization consists of a one-time scalding with boiling water. You also need a pre-sterilized circle made of wood, a large amount of gauze. This method is sometimes called dry, as it does not involve the use of additional fluid.

Grocery set:

• Gruzdy - 10 kg;
• table salt - 0.4 kg;
• garlic - ten heads;
• dill stalks - seven pieces;
• horseradish leaves - five pieces;
• currant leaves;
• cherry leaves.

What do we do

1. Washed under running water after soaking the buns are laid in a barrel in layers, alternately pouring each with salt, shifting leaves of currants and cherries, as well as dill stems.
2. After laying the contents, cover the mushrooms with broad leaves of horseradish, and on top of them with several layers of clean gauze.
3. We put a wooden circle on top of the gauze, put sterilized oppression on it.
4. If we notice that the brine is allocated too little, we change the established oppression to a more weighty one.
5. We keep the mushrooms under oppression for about a month, and after that we begin to try the delicacy.

"Color" variations of salting

Cold-cooked salty muffins are a real treat for the connoisseur and gourmet. However, it is almost impossible to implement the recipe in a city apartment. The reason is not only the lack of free space for the installation of the barrel, but also in unsuitable temperature conditions. However, you always have an alternative - to pickle mushrooms under kapron or pickle under a tin lid. Below are three recipes for black, white, and yellow breasts.

Fried white in tomato

Feature. It is believed that this method of conservation is most relevant for white mushrooms. The reason lies solely in the aesthetic component. White in red looks more spectacular than dark brown or yellow. Therefore, by and large, the recipe can be used to cook any kind of breasts, especially the smallest and youngest.

Grocery set:

• white breasts - 4 kg;
• water - 5 l;
• vegetable oil - 0.25 l;
• onions - six large heads;
• 9% vinegar - half a glass;
• black pepper - ten peas;
• laurel - four leaves;
• tomato paste - 0.75 kg;
• sugar - half a glass;
• salt to taste.

What do we do

1. Pre-soaked mushrooms boil in boiling water for a quarter of an hour.
2. Turn off the stove, pour the contents of the pan into a colander, leave it for another 15 minutes, so that all the glass of water that has accumulated in the mushrooms is in the sink.
3. Pour the indicated amount of refined vegetable oil into a deep pan, throw the onion sliced ​​in half rings.
4. After three minutes, add sugar to the onion, mix thoroughly until the latter dissolves, fry the same amount of time.
5. We send mushrooms and all spices to the pan. Salt to your taste.
6. After ten minutes, put the whole volume of tomato paste into the pan and simmer another ten minutes.
7. Before turning off the stove, add the vinegar, instantly mix the contents of the pan, quickly spread out the past sterilized banks.
8. We roll the container under the tin lids, turn the top upside down until the morning, wrap it in a warm blanket.

Salted black in a jar

Feature. According to this recipe, it is convenient to salt black mushrooms in a city apartment. Neither the barrel, nor the oppression, nor the cellar will be needed. But the delicacy will turn out to be no less tasty than that of the housewives in Ancient Russia. Banks filled with forest gifts are covered with nylon lids and stored in the refrigerator. The product ripens for about 30 days, after which it becomes completely ready to be sent to the gourmet's stomach.

Grocery set:

• black breasts - 1 kg;
• table salt - two to three tablespoons;
• dill umbrellas - three;
• stalks of dill - five to six;
• garlic - two cloves in each jar;
• dried laurel;
• cherry and currant leaves;
• horseradish leaves;
• salt.

What do we do

1. Spread the bottom of each can with leaves of horseradish, cherry and currant, mixed on top, put a few leaves of laurel on top.
2. Thoroughly ram the mushrooms, stacking them with their legs up, pouring salt and shifting the dill stalks.
3. From above, we cover the last layer of mushrooms with an umbrella of dill, and it with a piece of clean gauze folded several times. It is important at the same time not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.

Pickled Yellow Polish

Feature. Pickled yellow mushrooms salad is very popular in Poland. About how we have pickled tomatoes or salted cucumbers. But those who are preparing such a salad for the first time should consider its specific garlic flavor. For the first time, prepare just a couple of servings, and if you and the household like it, harvest it for the future - so that there will be enough “silent hunt” until the next season.

Grocery set:

• yellow breasts - 2 kg;
• pure drinking water - 3 l;
• salt - one fifth of a glass;
• sugar - 0.3 kg;
• laurel - one leaf;
• garlic - five large heads;
• 9% vinegar - one fifth of a glass;
• dried cloves - three buds;
• currant and cherry leaves - three to four pieces.

What do we do

1. In the indicated volume of water, dissolve table salt in the amount of two tablespoons, boil the liquid.
2. We send mushrooms to the pan, cook in boiling water for about 15 minutes.
3. We drain the water, and the main ingredient is thrown off in a colander to make the glass water.
4. We prepare the brine: boil a liter of water, add all the spices and garlic to it, pour out the indicated amount of sugar and two tablespoons of salt.
5. Throw the leaves into the brine, then the mushrooms, and once again boil them in the aromatic liquid for about ten minutes.
6. We transfer the mushrooms into a glass, previously sterilized container, pour 0.03 liters of acetic acid into each jar, fill it with hot brine, roll it under tin lids.

Storage time

Organizing a home "cannery", you should remember about the shelf life of the products prepared for the winter. The table will tell you how long you can store mushrooms cooked in different ways.

Table - Shelf life of billets from loaves

Pickling, which involves pre-boiling the main ingredient, is believed to be a safer way to harvest. Additional heat treatment disinfects mushrooms, destroys toxins lurking in them. According to any of the proposed recipes, you can also cook dry breasts, popularly referred to as loadings. The choice of this type of mushroom greatly simplifies the task of the hostess, reduces the duration of the culinary process. And all because loadings are not bitter, which means that there is no need to soak them.

Reviews

Mushrooms should only be stored in the refrigerator. I also heard that you can’t roll mushrooms under ordinary covers. Only screw caps may be used. And by the way, good advice - if the muffins are salted in a dry way and stored with a minimum of brine - after opening it is necessary to put a plastic bag with water, such a bubble. it will limit air access to mushrooms

Zyf D, http://www.e1.ru/talk/forum/read.php?f=148&i=128440&t=128440&

Mushrooms in our family do not favor. Last year I cooked according to the “tomato” recipe from tiny mossy mushrooms, we got a little only 4 jars, but soooo tasty that we opened the mushrooms only on special occasions. This year, my husband asked me to make only mushrooms in tomato paste for the winter.

Alla https://www.edimdoma.ru/retsepty/28440-gruzdi-v-tomatnom-souse

I don’t soak, wash and blanch in boiling water with citric acid, and then coldly salt in rows, pour salt with garlic and shift it with horseradish leaves! It turns out well, very tasty and pretty fast, because without prolonged soaking.

Helena, http://onwomen.ru/kak-marinovat-gruzdi.html

All my life my grandmother rolled mushrooms under iron covers and then handed out to us all ... but, she always added vinegar, moreover, an “essence”. The only thing she didn’t recognize was mushroom mixtures ... separately - mushrooms, separately white, honey mushrooms ... she preferred russula in soup or dumplings, white, meatballs, boletus mushrooms - in a dryer or in a frying pan, and mushrooms, gobies, butter, honey mushrooms - marinated ... cooked for at least 45 minutes ... added from spices - dill, garlic, currants and cherries, peppercorns, salt ... kept cans of mushrooms in the cellar ... no one ever poisoned ...

Virina, https://7dach.ru/recepty/kris79/mozhno-li-zakatyvat-v-odnoy-banke-raznye-griby-81405.html

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