Manna 

Salting plate mushrooms. How to spray mushrooms for the winter: hot and cold way

For someone, the coming of autumn - the event is sad: the day is shrinking, it becomes colder. Someone, on the contrary, is looking forward to the onset of this time of the year to rejoice in his paints and gifts. Most lovers to collect and have mushrooms belong to the second category. They know that the most harvest time is September. Gourmet anticipate in advance how they will enjoy. Mushrooms Salted, the recipe for each hostess and not in one version, pickled, fried and stew - always desired guests on the table. And, of course, these gifts of the forest harvest the future for the winter. Mushrooms Salted - the recipe is not the easiest: you will have to tinker. However, the result is worth it. So salted for the winter.

A little about security

In all families, where walks through the autumn and summer forest are a tradition, children from an early age inspire that not all mushrooms are helpful. However, it will not be superfluous to remind about it. Many edible types of mushrooms have "twins" leading to serious poisoning. Therefore, the first walk on mushrooms is best done in the company of an experienced comrade.

Traditionally used dars of forests also require a serious relationship. Almost every recipe for salted mushrooms for the winter begins with recommendations on pre-processing of products: soaking or cooking. These points to miss in no case! Mushrooms, even quite edible and growing in a well-known place, perfectly accumulate harmful substances.

Preparatory stage

Sort - that's where salted mushrooms begin. Cooking recipes first urge to go through forest "prey", divide it on species. Different varieties Mushrooms typically require several different processing, so they are better not to mix them. Then everything is cleared of garbage and dirt in running water.

The next step is soaking. There are different recommendations on this. In some cases, it is allowed to lower this stage (for example, when salted white mushrooms are prepared). The recipe for billets from the gifts of forests, distinguished by bitter milky juice, (twin, burdens and others) always assumes their soaking for 3-5 days or even boil. Approximately three days it is necessary to withstand in cold salted water, valves, valves, whitens, freight. To keep the mushrooms at the same time, it is necessary under the oppression in a place where low temperature is supported. Water must be changed at least twice a day. In order for the mushrooms not to be sealed, it is recommended to add salt to the solution about 3% of the weight of the main product.

Two methods

There are two options for how you can cook salted mushrooms. The recipe for a cold workpiece involves preliminary soaking of forest gifts according to the principles described above. Hot method Begins with ricering mushrooms. For the first way, the freight, waves, raw materials, valves, violins, whitens, rims are suitable. Almost all other mushrooms are solid with a hot version.

(Cold way)

Fragrant and bright redheads are the pets of many gourmets. For their salting, one kilogram of mushrooms take the following ingredients:

    leaves of black currant - 20 g;

    salt - 40 g;

    bay leaf - 2 g;

    easy pepper - 4 peas.

The rims are cleaned of garbage, fold into the colander and twice are hung with boiling water. Then they are washed in running water. In the appropriate dishes on the bottom, the spices are placed, and on them mushrooms up the hats. Each layer (5-6 cm) is shrinkled with salt, the currant and bay leaf and a couple of pepper peas are also added from above. Mushrooms are covered with a clean piece of fabric, on which the lid is put (wooden or enamelled down, it should be free to enter the dishes). It is put on the oppression, for example, washed and scratched stone (not brick or limestone!), Wrapped in gauze. As a cargo you should not use metal items.

After two or three days over the morning, brine should appear. If this does not happen, the load must be increased. Every 2-3 days, the extra brine is drained until mushrooms are completely complete.

Keep the rhyge needs in a cool place, about twice a week you need to change the fabric and rinse the wooden board or cover.

Not only for rhymes

Similar method you can cook other mushrooms salted. The recipe is suitable for Gruzk, Waves, Syroysk. For the first, the same amount of salt is saved. For mills and raw materials, it takes a little more - 50 g.

Ryzhiki can be eaten after 10-12 days. Other types of mushrooms require a longer salting: the freight - 30-40 days, the waves are at least 40.

Cooking Recipe Hot

The second version of the salting includes baptizing the main ingredients. In this way, it is most often harvested for winter white mushrooms. One kilogram takes:

    salt - 2 tablespoons;

    bay sheet - 2-3 pieces;

    black currant sheet - 2-3 pieces;

    cherry leaf - 4-5 pieces;

    black pepper - 4-5 peas;

    dill - approximately 5 g;

    carnation - 3 boutons.

Before you need to prepare (calculation of the ingredients, it is for the prepared mushrooms). They are cleaned of garbage, the caps are separated from the legs (sinful or only hats, or caps and legs separately). Large pieces of mushrooms cut under the size of small. In the pan poured water at the calculation of a half-table per 1 kg of prepared forest gifts. The liquid is suited all the salt and give the mixture to boil. Then the mushrooms are lowered into it. They boil them about 30 minutes, while constantly stirring to prevent burning. After all the foam is removed from the brand, you can add spices.

About the readiness of mushrooms is easy to find out: they begin to fall on the bottom, and the brine becomes transparent. After grabbing, the cap or legs need to be cooled. To do this, it is convenient to fold them into a large container. Then white mushrooms are shifted into the prepared container, poured brine and closed. The fluid should not be more than 1/5 of the mass of the main ingredient. White mushrooms are ready in about 40-45 days.

Nuances

With a hot way, other types of mushrooms can be shed. Depending on the variety, cooking time is changing from the moment of boiling:

    greenushki - 5-8 minutes;

    groove - 5-10 minutes;

    brezers and booms - 20-30 minutes;

    raw and Waves - 10-15 minutes;

    walked - 25-30 minutes;

    valui - 30-35 minutes;

    the rods are not boiled, but only they are whined with boiling water two or three times.

Almost all mushrooms can be used after 40-45 days. Claws are preparing a little longer: they need to withstand about 55 days.

Spin

There is a method known to many hostesses, with which the salted mushrooms can be preserved for a longer period. Recipes for cooking for the winter include their conservation. Already ready-made mushrooms are shifted in a saucepan with all the liquid and put on fire. The workpiece is adjusted to a boil (do not forget to stir!). After that, hot mushrooms immediately lay out in sterilized banks and covered with covers. The container is placed in a saucepan with water and leave boiled. Paul-liter banks are sterilized 12-15 minutes, liter - 15-20. It is important to consider that the brine must be about 20% of the mass of mushrooms. If it is less, it is necessary to increase the volume of the fluid. In a liter of water, 1 tablespoon of salt dissolves, and jars fastened with this mixture.

Salted Mushroom Dishes: Calf and Salad Recipes

Mushrooms prepared by one of the described methods are good and in winter, and in summer both by themselves and as an element of a variety of dishes. For example, they are ideal for rash Saladswhich are particularly relevant during the cold weather. Before the preparation of any dish, if necessary, salted mushrooms are soaked or washed.

For Salad S. tomato refueling Read:

    salted mushrooms - 0.5 kg;

    garlic - 2 teeth;

    tomato paste and vinegar - on one tablespoon;

    vegetable oil - 50 ml;

    green onions, dill, parsley.

Tomato paste is whipped with vinegar and oil. Grinding garlic and greens are added to the mixture. Mushrooms cut straw. Then they are mixed with sauce.

You can cook another salad with salted mushrooms. The recipe includes 300 g of harvested forest gifts of 100 g of salted cucumbers, carrots, beets, potatoes and cabbage, as well as 50 g on Luka, 50 ml of vegetable oil, sugar, salt and parsley greens. Vegetables (carrots, beets and potatoes) need to boil, clean, cut into cubes, chopping cabbage. Onions are cut by half rings, salty mushrooms and cucumbers - slices. The ingredients are mixed and refilled by oil. Salt and sugar are added to taste. Ready dish Decorate with greens of parsley.

No less popular caviar from salty mushrooms. The recipe is also pretty simple. On a 300-350 g of mushrooms, one bulweic is taken, salty or pickled cucumber. Also necessary:

    vegetable oil - 2-3 tbsp. l.;

    mustard - 1 tsp;

    vinegar (5%) - 2-3 tbsp. l.;

    salt and pepper.

Mushrooms can be chopped or skipped through a meat grinder. They need to add finely chopped onions and cucumber. The mixture is then needed to fill with oil and mustard, divorced in vinegar. After that, the caviar is solid and pepper, thoroughly mixed and served. At will, you can add greens in the dish.

Mushrooms Salted - a recipe that requires careful preparation of ingredients and considerable time, therefore, not all hostesses are solved to engage in such blanks. However, the special taste and spicy fragrance of this dish fully pay for the efforts.

Ecology of consumption. Food and recipes: on the bottom of wooden or ceramic dishes pour salt layer, put half of the currant leaves, cherries, horseradish and 1 dill umbrella ...

1. Soldering mushrooms - cold way

INGREDIENTS:

● Mushrooms (Ryzhiki, black and white freight, waves, raw) - 1 kg
● Salt - 100 g
● Currant - 10-12 leaves
● Cherry - 5-6 leaf
● Horseradish - 2 sheets
● Dill - 2 umbrellas
● Bay sheet - 2-3 pcs.
● peas - to taste
● Garlic - to taste

Cooking:

Gudget, waves or crops wash and pour cold water for 5-6 hours. (Ryzhiki do not soaked, but only washed). At the bottom of the wooden or ceramic dishes pour salt layer, put half of the currant leaves, cherries, horseradish and 1 dill umbrella. Put the mushrooms, sprinkling each layer of salt, pepper, garlic and laurel sheet.

From above putting the remaining leaves, cover with a clean cloth, then a cutting board or a plate and put the oppression (after 1-2 days the mushrooms will fall and will give juice. If they allocate little brine, the oppression should be increased). Fabric It is necessary to rinse from time to time. Mushrooms will be ready in 30-40 days. After that, they must be rearranged in a cold place.

2. Icra of mushrooms for the winter

INGREDIENTS:

● Boiled mushrooms - 2 kg
● Bowproves - 3 large bulbs
● Carrot - 3 pcs (large)
● Vegetable oil - 2 glasses
● Bay leaf - 3 pcs
● Black pepper - 10 peas
● Sol.
● Vinegar 9% - 1 tbsp.

Cooking:

For cooking mushroom caviar You can take white mushrooms, boomes and booms, raw materials, butter and mossics, champignons and woven. Caviar can be prepared both from one type of mushrooms and from different.

Mushrooms wash, cut into pieces and boil in salted water over 10-15 minutes.

Fucking mushrooms on a colander, rinse with cold water, give water to drain.

Mushrooms skip through a large grill of meat grinder.

Clear onions and carrots, the bow is finely cut down, rub the carrot on a coarse grater.

Fry onion and carrots on vegetable oil, then add a mushroom mass.

Icra salvate to taste, add the remaining vegetable oil, bay leaf and pepper.

To extinguish the calf from mushrooms within 1.5-2 hours, stirring from time to time, to monitor not burned. At the end of the preparation add vinegar, mix well.

Finished caviar to decompose in dry sterilized banks and roll.

Keep the caviar from mushrooms in a cool place.

3. Soldering mushrooms with hot way

INGREDIENTS:

● Whole white - 1 kg
● Umbrellas dill
● Garlic - 3-4 teeth
● Salt - 2 tbsp.
● Black pepper - 10 peasors
● Black currant leaves - 10 pcs

Cooking:

Guddy wash thoroughly, large cut into parts. Wash the greens, clean and grind garlic.

Boil the salted water and put freight in boiling water and cook for 5 minutes.

At the bottom of the sterilized bank, pour some salt, 2 peas of peppers, umbrella dill, sheet of black currant and put one layer of weak on top.

Logging with layers, speaking salt and spices.

Slide to be sealing, to pour with water in which mushrooms were cooked to come out all the air.

Close the bank with a boiled plastic lid, cool and remove into the fridge.

Gudes will be prepared in 1-1.5 months. Store salted freight in the refrigerator.

4. Salonka for the winter with mushrooms

INGREDIENTS:

● Boas mushrooms - 1 kg
● white cabbage - 0.5 kg
● Tomatoes - 0.5 kg
● Carrot - 0.5 kg
● Onion onion - 300 g
● Sunflower oil - 150 g
● Vinegar 9% - 2 tbsp.
● Bay leaf, black and fragrant pepper

Cooking:

For the preparation of the soyanka, oil, stabber, white mushrooms, raw materials are suitable for cooking. Mushrooms were well wash, clean, large cut and boil in salted water within 10-15 minutes.

Wash vegetables, clean and cut into small straws. Onions and carrots pass in a small amount of vegetable oil.

Add chopped cabbage and tomatoes, remaining oil, salt to taste and stew on low heat for 20-25 minutes. Then add boiled mushrooms And grieving until 25-30 minutes ready.

5 minutes before readiness to add bay leaf, pepper and vinegar, mix well, stew 5 minutes.

Finished Soleanka with mushrooms decompose in dry sterilized banks. Banks roll, flip upside down, bite and leave to complete cooling.

5. Marinated oils

INGREDIENTS:

● oil,
● Vegetable oil of 1 tbsp. on the lithuanian bank,
● Vinegar 70% - 1 tbsp. on the bank
● Garlic - 2 teeth

for marinade on 1 liter of water:

● Salt large - 2 tbsp,
● Sugar - 3 tbsp.
● Pepper peas - 5-6 pcs,
● Fascinated peas pepper - 3-4 pcs,
● Bay sheet - 2 pcs,
● Carnation - 1 pc.

Cooking:

Skin with oil is better to remove, it is stored much less with it. But in principle, with young mushrooms, it is possible not to remove, but simply screaming the washed mushrooms with boiling water with vinegar and drain the liquid.

Purified oils rinse in water. Large mushrooms can be cut into 2-3 parts. Pour hot water. Add a few drops in a saucepan acetic acidso that the mushrooms do not darken.

Mushrooms bring to a boil. Water merge. Then once again pour fresh boiling water and cook another 10 minutes.

Finished oils lean on a colander and merge water well.

Prepare marinade. Add spices to boiling water and boil 5 minutes. Meanwhile, sterilize banks. Plastic covers Rinse well and pour boiling water.

In the prepared banks, lay out an oil, not tamping, pour marinade. Then add garlic into the oils chopped with circles. Pour vinegar to each jar. Top pour boiled vegetable oil. Banks cover with covers.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

● forest mushrooms - 1 kg,
● Carnation - 4 booton,
● Black pepper - 7 peas,
● Ground coriander - 0.5 h. L.,
● Lavra leaf - 1 pc.

Cooking:

Mushrooms to go through, cut off the knife contaminated places. Cut the mushrooms with thin plates. Hang on a thread or fishing line, hang over the hob of the plate at a distance of 50-60 cm and leave for a few days.

When the mushrooms are completely dried, put them in a blender and grind into powder.

Carnation, black pepper and bay leaf place in a mortar and grind, mix with mushrooms.

Keep mushroom powder In a dark cooler place. You can use it for cooking soups, mushroom sauces and gravy.

7. Groove Salted Altai

INGREDIENTS:

● Gude - 1 kg
● Salt - 40 g (2 tbsp.
● Lavra leaf - 1 pc
● Fragrant pepper - 5 peasors
● Khrena root
● Greens of dill
● Garlic - 1-2 teeth

Cooking:

Groove well rinse. Before salting, the freight must soak in 2-3 days in the cold, salted water. At the same time changing the water 3-4 times a day.

Wash enamelled saucepan or glass jar With a wide throat. Surgress to put in the dishes with layers, speaking them with salt and spices.

Cover marks, put a plate on top and put the cargo. Follow the mushrooms to be closed with brine.

Gudes will be prepared in 30-35 days.

8. How to Marry White Mushrooms

INGREDIENTS:

● White mushrooms
● Marinade on 1 liter of water
● Vinegar 6% - 100 ml
● Salt - 50 g
● Lavra leaf - 1 pc
● Black pepper - 5 peas
● Easy pepper - 3 peas

Cooking:

For marination use young, dense white mushrooms. Clear mushrooms from garbage and wash well, chopped large mushrooms.

Mushrooms are a bit booze (about 5 minutes), lean on a colander and rinse with cold water.

Prepare marinade - add salt, vinegar, spices and bring to a boil.

Add white mushrooms in the marinade and cook on slow heat until the mushrooms fall on the bottom.

Finished mushrooms immediately decompose into a sterilized banks, pour the remaining marinade, banks roll.

Soldering mushrooms is one of the simplest and most common ways of their billet. Mushrooms canned in a strong sawmill salt are used for soups, side dishes, snacks, marinades and extinguishing. Almost all types of edible mushrooms go to the salting, including freight and waves.

Mushrooms for the fleet must be fresh, strong, not overwhelming, not worm and not mint. They should be sorted by size, appearance and varieties and cropped legs. Oil and cheese makers, in addition, outer skin should be removed. Before salting mushrooms are well wash, putting them in a colander and flushing by repeated immersion in a bucket with cold water, give it a drain. For a long time to keep mushrooms in water should not, since the hats of mushrooms, especially elderly, well absorb her.

After washing, the mushrooms are cleaned of the leaf, coniferous needles, earth, sand, cut the damaged places, and the bottom of the legs are cut down halfway. Large mushrooms cut into the same pieces; Small mushrooms can be left integer.

Some mushrooms, in particular oil, mokhoviki, champignons, rhymes and boomines, contain sporty substances, rapidly darkening when contact with air. To prevent the darkening in the process of cleaning and cutting, the mushrooms are immediately placed in a saucepan with water, into which 10 g of the table salt and 2 g are added citric acid (based on 1 liter of water).

There are several main ways to salting mushrooms:

  1. Soldering mushrooms with a dry way.
  2. Soldering mushrooms with a cold way.
  3. Soldering mushrooms with hot way.
  4. Storage of salted mushrooms.

Hacking mushrooms by dry way

In a dry way, only redheads and sweeping workers are harvested: the mushrooms are cleaned, do not wash, but only wipe with a clean soft cloth, laid in a row of rows and spend moderately salt, covered with clean canvas and put the genet (cobblestone, clean heavy non-oxide items).

Juice must perform over the oppression and cover the mushrooms from above. In such mushrooms, their natural aroma and savory resinous taste remain, therefore spices and aromatic herbs do not put in them. Such mushrooms are ready after 7-10 days.

Hacking mushrooms with cold way

Cold mustol is used for mushrooms that do not require pre-cooking (rhyger, pebbles, glades, grocery, boosters, cheesegles, etc.). It provides for the soaking of cleaned and washed mushrooms within 1-2 days in flow or frequently replaced water. You can also wash the mushrooms in salted water (at the rate of 10 g of salts and 2 g of citric acid per 1 liter of water) with a cooling and shutter speed: Gorkushi and Valiui - 3 days, freight and subloads - 2 days, whitening and waves - 1 day. When soaking mushrooms in salt solution, the latter must be changed at least two times a day. Ryzhik and cheeseing can not soak.

Instead of soaking mushrooms, you can be blanched in boiling water containing 10 g of salts per 1 liter of water, by immersing them in a boiling solution. Blanch duration: freight - 5-6 minutes, underload, chanterelles, Gorkushi, Valui - 15-20 minutes. White and hair can be pouring boiling water and withstand in it for 1 hour. After blanching mushrooms cooled in cold water And they give her a drain.

In the future, they are placed by layers in a barrel, the bottom of which is pre-sprinkled with salt, speaking each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms takes 50 g of salts for gruzk, milling and raw materials and 40 g for the Ryzhikov) , chopped garlic, dill, cherry sheet, currant or horseradish, Tmin. Mushrooms are laying down with hats down and layer no more than 6 cm.

The refined dishes are covered with canvas, put a light genet and pass in a cold place after 1-2 days. When the mushrooms are compacted, they will fall and give juice, to them to fill the dishes, add new freshly prepared mushrooms either shift them from another barrel or cylinder in compliance with the salt rate and order of laying. After each additive, mushrooms are installed a circle and oppress. Then the barrels are carried in a cold basement or storage cellar.

After filling the barrel, about 5-6 days, you need to check whether there is brine in mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salts per 1 liter of water. For the complete completion of the mustache, it is necessary to 1-1.5 months. Keep mushrooms should be kept at a temperature not lower than 1 and not higher than 7 ° C.

Hacking mushrooms with hot way

Hot salting is made as follows. Mushrooms are cleaned, sorted. White, boletus and boomines are cutting off the roots that can be patched separately from the hats. Large caps, if they are arched with small, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and Valius is soaked within 2-3 days.

0.5 glasses of water poured into the pan (for 1 kg of mushrooms), put salt and put on fire. Mushrooms are put in boiling water. During the cooking mushrooms, it is necessary to neatly stir the cheerful so that they are not burned. When the water boils, you need to carefully remove the noise foam, after which we put pepper, bay leaf, other seasonings and cook with a neat stirring, counting from the moment of boiling: white mushrooms, boosions and booties 20-25 minutes, Valui 15-20 minutes, Waves and Raw cottage 10-15 minutes.

Mushrooms are ready when they begin to settle on the bottom, and the brine is made transparent. Cooked mushrooms neatly shift into wide dishes so that they quickly cooled. The cooled mushrooms can be shifted with brine in barrels or banks and close. Roma must be no more than one fifth part to the weight of mushrooms. Mushrooms are ready to use in 40-45 days.

With hot bucket for 1 kg of prepared mushrooms, it is taken: 2 tablespoons of salt, 1 bay leaf, 3 pcs. pepper peas, 3 pcs. Carnations, 5 g of dill, 2 blastmorerodein sheet.

Storage of saline mushrooms

Store salted mushrooms should be in a cool, well-ventilated room at a temperature of 5-6 ° C, but not lower than 0 ° C. At low temperatures, the mushrooms are freezed, they will crumble, taste will lose. Storing salted mushrooms at temperatures above 6 ° C heat may cause zaking and damage them.

It is necessary to regularly monitor the mushrooms to always be in the brine. If the brine evaporates and will not cover all mushrooms, then the cold should be addressed in the dishes boiled water. In the event of a mold, the circle and tissue is washed in hot, slightly salted water. Mold on the walls of the dishes are wiping with a clean cloth moistened in hot water.

In the solution of salts, the mushrooms are not completely preserved, since in such an environment, the activities of microorganisms are only limited, but does not stop. The thick brine, the better the mushrooms are preserved. But in this case, mushrooms become so permanent that they practically lose their value. On the contrary, larger in the brine occurs lactic acid fermentation and the flowing of mushrooms. Although such fermentation is not harmful, it still gives fungi sour taste, and the widespread use of such mushrooms becomes impossible.

In order for the mold on the surface of the mushrooms, they should be laid into hermetically visited dishes and stored in a cold and dry room. If the banks are covered with parchment paper or cellophane, then in the cheese and warm room water in banks will evaporate, and mushrooms moldy.

Do you know that:

In traditional Russian cuisine, the mushrooms occupy a special place, as they are food value They may well serve as a decent alternative to meat, fish or seafood. Mushrooms have excellent taste and unique aroma, and due to the high content of plant proteins, vitamins and trace elements, they help to make a more satisfying and diverse, a regular, lean or vegetarian menu. To have a reserve for the entire winter, in the period of the billets, mushrooms are made to saline, marinate, dry or freeze.

More than 200 types of edible fungi grows in Russia, of which only 57 are allowed for industrial blanks and included in the standards for mushroom products. The full list is given in the sanitary rules of the joint venture 2.3.4.009-93 (the current edition of 1993), developed by specialists of the Institute of Nutrition of the Russian Academy of Medical Sciences, Moscow State University. M. V. Lomonosov and the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation. According to the nutritional value, the mushrooms are divided into 4 categories:

  • 1 - 2nd - edible. It is quite ordinary culinary processing;
  • 3 - 4th - predominantly conditional and edible. Requires pre-vesting or digestion in several waters to eliminate caustic or bitter substances contained in their fruit bodies.
The first category includes only 3 types: white mushroom (Boletus Edulis), Ryzhik Ordinary (Lactarius Deliciosus) and Lactarius Resimus).

Second group It consists mainly of tubular (or spongy) - oil, subbrazovkov, boosynovikov, Polish. Of the plate mushrooms, it includes champignons (ordinary, field, cultured), freight (yellow, aspen) and refruses white.

Numerous raw materials, waves, rogues, oysters, chanterelles, hassle, porcelates, mossics and other, widespread views are included in category 3 and 4 as conditional and edible.

With a huge variety of mushrooms, the situation is also complicated by the fact that the same species can be called differently depending on the place of growth. For example, Vyuy (from the family of raw materials) in some regions are called bull, placun, urisele, and in others - twin, cowber, cuber, subtopolist, etc.

If you are poorly focused in mushrooms, do not take everything in the forest that comes on hand. Edible varieties are easy to confuse with inedible or poisonous, which can cause serious poisoning. It is dangerous to eat even edible mushrooms when they are overrong, thowned or softening.

Experienced mushrooms for food and blanks are usually taken only by a well-known 5-10 species, using every mushroom on a specific purpose.

Preparation of mushrooms to salting

Silver is a universal method of blanks suitable for all edible and conditionally edible varieties. The solvent technology uses almost the same, but the preparatory stage has its own nuances: edible mushrooms are soles for the winter without any prerequisites (often and without adding the seasoning), and the conditionally edible in the mandatory order first soaked or digested, changing water several times To remove bitterness and caustic taste.

The harvest cannot be left out longer than 3-4 hours. Mushrooms must be immediately used for cooking or processing. First of all, they should be sorted by type and clean. Many mushrooms are recommended to be limited to dry cleaning, scraping or cutting pollution from the legs and removes the garbage sticking to the hats, a soft brush or sponge. This is especially true for varieties designed for drying. With a large amount of sand, the mushrooms have to be soaked for a while in cold water, and then rinse and manage in the brine.

For boiling, the brine is prepared at the rate of 1 tbsp. l. Salts on 1 liter of water. Mushrooms are lowered into boiling water for 10-15 minutes. When cooking, the sand settles on the bottom of the pan, and the vegetable garbage (chevings, grass, leaves) rises to the surface along with foam. Therefore, mushrooms are not stirred intensively, but only they are trimmed with a spoon, removing the foam. Then, they are neatly laid out by shimmer on a colander, in no case falling out of the pan, and washed with flowing water.

Most Popular Mushroom Solutions Recipes

Probably, each family has its own traditions of blanks - "Babushkina" secrets transferred by inheritance to the next generations.

The most common and affordable can be called cold salt methods, allowing you to save as much as possible. beneficial features valuable mushroom product. The technologies are simple, but the cooking process is obtained rather long, based on natural fermentation. Mushrooms are preparing actually in own juice, gradually aroused and acquiring piquantic acids, while their flesh remains dense and elastic.

With a cold way, you can prepare any mushrooms, but correct for such a salt is considered primarily, grudges, worshipers, raw materials, champignons. Finished pickles are obtained very tasty, they are served as an independent snack, seasoning with a chipped onion and squeezing lean Oil, or add to various meat and vegetable dishes.

Number of portions / volume: 3 L.

Ingredients:

  • fresh mushrooms - 5 kg;
  • salt Stone - 200-250

Technology cooking:

  1. Mushrooms are purified from garbage and pollution, if necessary, washed them under running water immediately or after short soaking (no more than 20-30 minutes). Clean mushrooms are sorted in size, large cuts on the part. Some hostesses are additionally recommended to quickly add them boiling water or blanch in boiling salted water (1 h per 1 l) for 3-5 minutes. Before a sealing of conditionally edible mushrooms, for example, we necessarily be soaked in cold water from 5-6 hours to 2-4 days, changing water twice a day.
  2. In the container for the saline, the salt is poured into the salt and distribute it throughout the bottom. Prepared mushrooms are laid by layers, speaking them evenly with salt. For the Ryzhikov per 1 kg take 40 g of salt, for all others - 50 g.
  3. If desired, spices are added between the layers of mushrooms: pepper (black peas and fragrant), bay leaf, dill, chopped onion, garlic cloves, dry cloves, chrenca leaves, cherries or black currant. Spices give various taste shades, so their choice and quantity depend on personal preferences.
  4. After the emergency, the container is covered with a wooden circle or a flat plate, which is loaded. When the mushrooms are falling, you can add new ones until the capacity is filled.
  5. Capacity with mushrooms put in a cool dry place, without access of sunlight. After 5-6 days check the state of the workpiece. If the brine is too much, you can pour it, put it in the refrigerator, and then, if necessary, add it back or used to prepare sauce. When the brine is not enough, it is recommended to increase the cargo or pour a small amount of boiled water.

Until complete readiness, the mushrooms ripen in brine in 1-1.5 months.

Many hostesses prefer to salt mushrooms with a hot way. It is also universal, but it is better suited for varieties with a dense pulp: white, boletins, booms and valuyev (they are pre-wrapped over 2-3 days, changing water regularly). Hot seas More time-consuming, but allows you to harvest mushrooms immediately in banks, which are more convenient to store in the refrigerator.

Number of portions / volume: 3-4 L.

Ingredients:

  • fresh mushrooms - 5 kg;
  • stone salt - 10 tbsp. l.;
  • bay sheet - 5 pcs.;
  • dill (fresh or dried) - 25 g;
  • pepper black (polka dot) - 15 pcs.;
  • pepper black fragrant peas - 10 pcs.;
  • dry carnation - 10-15 pcs.;
  • black currant sheet - 10 pcs.

Technology cooking:

  1. Purified mushrooms sort: in large, if they are arched with small, separated legs and cut the caps into several parts, then fold everything in a colander and washed under cold flowing water.
  2. Water poured into the enameled pan and salt add to it. The brine is prepared at the rate of 0.5 glasses of water and 2 tbsp. l. Salts per 1 kg of mushrooms. The saucepan is put on fire and bring to a boil. The boiling brines lay mushrooms in portions, in the process of cooking they are neatly stirred and carefully remove the foam snag.
  3. When the content boils, pepper, bay leaf and other seasonings are added to the pan. The cooking time for white mushrooms, boravets and boosynovikov is 20-25 minutes, for Valuev - 15-20 minutes, waves and raw materials are enough for 10-15 minutes. The readiness can be determined by the subsidence of mushrooms on the bottom and the condition of the brine, which becomes transparent.
  4. Cooked mushrooms are placed in a colander or wide dishes, where they are cool faster. Then they are laid out on banks, poured the resulting brine and closed. Banks put in a cold place (refrigerator or cellar) and leave for 40-45 days until the mushrooms are completely sprayed.

Those who are fond of forgotten recipes The original Russian cuisine is ready to make certain efforts to implement them, it will be interesting to get acquainted with one of the ways from Elena Mallokhovets, combining cold and hot salt technologies.

Number of portions / volume: 3-4 L.

Ingredients:

  • fresh mushrooms (Boroviki) - 5 kg;
  • salt stone - 250-300 g.

Technology cooking:

  1. Fresh purified boroids, collected in the fall, folded in a pot, generously salted and give to stand up to them, often mixing with their hands.
  2. After a day, the juice allocated to merge into the pan, strain through the sieve or gauze, slightly warm (up to the bare temperature) and pour mushrooms to them.
  3. The next day, the juice should be drained again, warm to warmer condition and pour back.
  4. On the third day, the fusion juice must be heated so much so that it was pretty hot, pour mushrooms and leave them for three days.
  5. After a three-day understanding, the juice does not merge, and put directly with mushrooms on fire and bring to a boil.
  6. When the mushrooms are cooled, they are shifted into a jar, a pot or oak row with caps up, poured with the same brine, and from above melted (slightly warm) fat. Tarry banks are tied with a bubble (modern hostesses may well use plastic lids).
  7. In winter, before use, salty mushrooms are soaked for several hours in cold water, and then poured them several times with clean water and heated on the stove until all the salt comes out.

If you saline mushrooms for the winter in this way, then after soaking, they are obtained very similar on fresh and perfectly complement their taste and aroma of soups, roast and other dishes.

Video

We offer you some more recipes to salts of individual types of fungi: black Gruza, Valuev and Syroyshek

Marination and Solving are different processes. On the principles of marinating fungi, read in this article.

For several years he worked as the editor of a television program with leading manufacturers of decorative plants in Ukraine. In the country, from all types of agrarian works, a harvest prefers, but for the sake of this is ready to be regularly spinning, praying, steening, watering, tapping, reversal, etc. I am convinced that the most delicious vegetables And fruits - grown with their own hands!

There is no natural protection for tomatoes from phytoofluorosis. If the phyotophtor attacks, any tomatoes (and potatoes too) are digested, whatever it is said in the description of varieties ("varieties resistant to phytoophluorosis" is only a marketing stroke).

Natural toxins are contained in many plants; No exception and those that are grown in gardens and at the gardens. So, in the bones of apples, apricots, peaches there is a blue (cyanocystic) acid, and in the topping and peel of non-fermented (potatoes, eggplants, tomatoes) - Solan. But you should not fear: their number is too insignificant.

The "frost-resistant" varieties of garden strawberries (more often - "strawberry") also need shelter, as well as ordinary varieties (especially in those regions where there are nosemount winters or frosts alternating with thaws). The whole strawberry roots are surface. This means that without shelter they freeze. The assurances of the sellers are that Zezhnika "Frost-resistant", "winter-hardy", "transfers frost to -35", etc. - - deception. Gardeners must remember that the root system of strawberries could still be changed to anyone.

And humus, and the compost is rightfully the basis of organic farming. Their presence in the soil increases the crop significantly and improves the taste of vegetables and fruits. According to properties and appearance, they are very similar, but it is not worth confused. Humus - overwhelmed manure or bird litter. Compost - overworked organic remnants of various origin (spoiled food from the kitchen, tops, weeds, thin twigs). The humus is considered to be more high-quality fertilizer, compost is more accessible.

Compost - overworked organic residues of different origin. How to do? In a pile, a pit or a large box, everything is in a row: kitchen residues, vegetable crops, bevelled to flowering weeds, thin twigs. All this is overlapped with phosphoritic flour, sometimes straw, earth or peat. (Some dackets add special composting accelerators.) Clean the film. In the process of overheating, a bunch periodically grinding or poured for the inflow of fresh air. Usually the compost "Ripen" 2 years, but with modern additives can be ready for one summer season.

Humus - overwhelmed manure or bird litter. It is prepared for this: the manure is folded into a bunch or a bourge, moving it with sawdust, peat and gardening ground. The burta is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "matures" for 2-5 years - depending on the external conditions and composition of the initial raw materials. At the exit, a loose homogeneous mass with a pleasant smell of fresh land is obtained.

The novelty of American developers is a TERTILL robot that performs weeds in the garden. The device is invented under the guidance of John Dunes (the creator of the robot vacuum cleaner) and works under all weather conditions autonomously, moving around the uneven surface on wheels. At the same time, it cuts all plants below 3 cm by built-in trimmer.

The homeland of pepper is America, but the main breeding work on the removal of sweet varieties was carried out, in particular, Ferenz Croat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia already from Bulgaria, because he received his usual name - "Bulgarian".

Previously, the mushrooms were mainly solired in large wooden barrels and used the method called - cold salmon. It is possible to harvest the mushrooms in this way if there is an opportunity to assemble them in the forest in a sufficiently large quantity and one variety. Soldering mushrooms with a cold way only for such species: raw materials, glades, grocery, milling, rims, pebbles and other similarities with a fragile lamellar pulpy.

Purified from garbage and dust mushrooms are soaked in cold water for one or two days. At the same time, every day change the water to fresh. For mushrooms with a bitter pulp, use non-pure water, but a little salted and acidified (for one liter of fluid, take 2 grams of citric acid and 10 grams of the cooking salts). It is also a few times a day refresh. Some mushrooms have a very strong bitter taste, they are soaked in salted water in salted water. This time is different for different species:

- Gorkushi and Valui - 3-4 days;

- Groove and subloads - 2-3 days;

- Waves and whitens - 1-2 days.

Mushrooms with neutral pulp (crotching and fried) can not soak at all, but just wash well under running water.

Blanching mushrooms before pickling.

Any mushrooms instead of soaking can be arched in salted water. To do this, in one of its liter, make 10 grams of salt and boil the brine. In a hot liquid, keep the mushrooms. Different amounts of time:

- Waves and Belyanki - up to one hour;

- Valui, chanterelles, subloads and Gorkushi - up to twenty minutes;

- Groove - up to six minutes.

How to salt mushrooms for the winter at home using salting with a cold way.

Mushrooms prepared by any of the methods described above put six centimeter layers into a large barrel. Pull the bottom of the barrels with a dry salt and each layer, too, spray. For each kilogram of exhaled or sampled and cold mushrooms, take salts:

- for Ryzhikov - 40 grams;

- For mills, cheesegles, weary and other - 50 grams.

Together with salt between mushrooms, lay a chopped garlic, cumin seeds, currant leaves and cherries, and at will - fresh horseradish.

The barrel filled with mushrooms, cover with a canvas napkin and press the pickles in the oppression. Keep mushrooms a couple of days in a warm place so that they let juice. After that, transfer the barrel to the cold basement. Soldering mushrooms with a cold way is good in that over time in a barrel, they are compacted and the container can be filled with top freshly assembled and painted mushrooms.

Keep the barrels with mushrooms at temperatures from minus one to plus seven degrees and watch the brine always be over mushrooms. If it is not enough, then the fraction of freshly prepared: per liter of water take 20 grams of salt.

See also Video: Collection and Soldering Gruz

Also: Soldering Gruzk. Part 1

Soldering Gruzk. Singing 2.