How to salt the mushrooms for the winter in banks in two ways

You do not need to be a genius in the field of network technologies to find out how to salt the mushrooms for the winter in a hot and cold way. These mushrooms are handsome celebs, waving their hats in forest glades.

As practice shows, collecting them is difficult. When they are young, finding is problematic. Sometimes it seems that they are playing hide and seek with us. And while mushroom pickers are searching, the breasts break to the surface, breaking through the layer of mosses and fallen leaves.

In the article I will share recipes pickles in two proven ways. This is not to say that they are unusual. This is the experience accumulated by mushroom pickers over many years. But, it doesn’t hurt to get acquainted, because people forgot how to salt.

According to grandfather, in the old days people lived in Russia who made barrels and tubs from natural wood. Such people were respected because containers were required for transporting and storing liquids. In the past, mushrooms were salted in tubs. Grandfather said that they kept the container in underground, and there was enough salty product for the family until the beginning of spring. In those days, seriously engaged in this matter.

Today, only a few salted mushrooms. It is not sad, but the fact remains. Salted breasts - a snack that can be served on a gala or festive table. Therefore, I will tell you how to cook it.

Step-by-step recipe for salting mushrooms for the winter

Salting recipes for the winter appeared long ago. In the CIS, salty breasts are considered a delicious dish. It is noteworthy that in a number of European countries these people mushrooms Do not eat, considering inedible.

It’s easy to make breasts a delicacy if they are properly prepared for salting. The main secret of salting is the correct sequence of steps for preparation. Use the simple and versatile recipe that I will share. Even if the mushrooms were not salted, with the help of tips you can easily cope with the task.

1. Peel, rinse and cut the mushrooms. They are not used for salting. So do not be surprised if you find only hats in the plate that they put to you.
2. Soak the mushrooms. If this is not done, they will be bitter. Fold the hats in a shallow and wide container with the tops up. Lay in layers. Then fill with water and soak for two days.
3. Change the water in the dishes every day. This simple procedure will remove bitterness from the mushrooms and relieve the juice, which tastes unpleasant.
4. At the end of the “water procedures”, weigh the fungi to determine the amount of salt. According to the standard, per gram of product 40 grams of salt.
5. Mushrooms are usually salted in wooden barrels. If there is no such container, use ceramic vessels or glass jars.
6. Pour some salt on the bottom of the barrel or other container and lay the green leaves of cherry, horseradish or currant in layers.
7. Next is a layer of mushrooms. Stack with the hats down, then salt, add a couple of dill stalks, a few cloves of garlic and black pepper.
8. Be sure to sprinkle subsequent layers with salt and spices until the barrel is full.
9. Cover the last layer with a clean canvas and a circle of wood. Place a load on top.
10. Move the dishes to a cool place. After about 30 days, the treat will be ready for use.

If you can’t calculate the amount of salt the first time, do not rush to be upset. Too salted mushrooms can be saved by soaking in milk.

How to salt hot milk

I often go to visit. But, I have never seen at least a small plate of fragrant, mouth-watering, tasty and crispy salty breasts at any of my friends on the table.And this despite the fact that these mushrooms are an ideal decoration of the table and an integral partnew year menu. Their absence is due to the fact that friends do not know the technology of salting.

Many housewives, including myself, stew, boil, pickle and salt the mushrooms, but the crown of the championship belongs to salted mushrooms, which are served as a snack or as a complement to the main treat.

Let's imagine that the last mushroom hunt was successful. With the recipe, you can easily prepare a treat. The listed products are designed for one kilogram of bread.

• At the initial stage, clean and rinse the mushrooms using a brush or a hard sponge.
• Boil the forest product for a third of an hour in water with added salt. Use an enamel pan.
• In the process of cooking, prepare the brine. Pour spices, with the exception of garlic and horseradish, into a pot of water and bring to a boil.
• Strain the boiled breasts to water glass. Then, send to the brine and cook for 30 minutes.
• After the time, add horseradish, berry leaves and garlic to the brine with spices and mushrooms. I recommend to distribute these ingredients evenly in the mushroom mass.
• Cover the brine with cabbage leaves, first scalding them with boiling water. On top, place the base for oppression and oppression.
• At the end of the action, put the container with mushrooms in a cool room for 5 days. In this case, the brine should completely cover the breasts. If this is not done, they will stick together and lose their appearance.
• After 5 days, put it in the banks for the winter, fill with brine and roll up the lids. To prevent acidification, add a spoonful of vegetable oil to each jar.
• It remains to put the containers in a cool room for a month and a half. After 45 days you can enjoy the taste of salted mushrooms.

Serve on the table I advise in its entirety with the addition of garlic and vegetable oil or season the dish with fat sour cream.

Cold salting method

Not all mushroom pickers like the hot method of pickling at home. Therefore, they prefer the cold version of the salting. As you know, both methods are suitable for both salting and saffron milk cap.

When sorting mushrooms collected in the forest, select strong and small mushrooms and pickle them in a way that you like. We examined the technology of hot salting. Now let's talk about the cold method.

It is noteworthy that dry and fresh breasts are salted equally. Therefore, the main emphasis I recommend doing soaking. The procedure is extremely important. Before starting salting, clean and rinse the mushrooms well, since you do not need to boil them. To facilitate the task will help the use of brushes, sponges and brushes.

• Mushrooms - 5 kg
• salt - 500 g
• dill tubes
• horseradish leaves
• currant and cherry leaves
• garlic

1. Put the peeled and washed mushrooms in a glass or enamel bowl. A wide pan, basin or bucket will do.
2. Pour water on the breasts and cover with a large plate. Put oppression on top, then take it out to a cool place for three days. Change the water several times daily.
3. After 72 hours, take the breasts out of the pan, sprinkle with salt and place them in the containers in which they will be salted.
4. Between the layers make a pillow of horseradish and garlic. When the container is full, cover with gauze folded several times. On top of cheesecloth, put sheets of horseradish and the remaining greens.
5. Put oppression on the circle, which will hide the mushrooms in the brine.
6. Take the dishes out to the cellar for a month. Keep an eye on during this period. The brine should always cover the breasts. Of course, if you do not want the mushrooms to become moldy.
7. After the lapse of time, move the breasts into jars without rolling up the lids. Store in a cool place.

This technology of salting allows you to cook clean and snow-white mushrooms. On their basis are prepared cutlets, snacks, caviar or salads.

The benefits and harms of lovers

In conclusion, I will add a few words about the benefits and harms of breasts. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. In deciduous forests are very rare. The European population knows almost nothing about the benefits and harms. As for our country, here the breasts are considered the best representatives of the kingdom of mushrooms. And this is no accident.

The benefits of tasty and flavorful loaves exceed meat. They contain more protein than animal foods. They are salted and pickled, and eaten with onions and sour cream.

The invaluable benefits are known to people suffering from tuberculosis. This mushroom neutralizes the pathogen. Continuous use helps get rid of kidney stones and kidney failure.

This natural antibiotic is used to treat serious illnesses. Mushrooms contain many vitamins. They act as a source of riboflavin and thiamine. It is not surprising that they are used in the pharmaceutical industry.

The damage is due to improper preparation. The composition of the breasts includes milky juice, which causes poisoning. Thorough treatment removes toxins. That's why mushrooms are recommended to be washed thoroughly and soaked thoroughly at home.

Plus, due to the high calorie content, the breasts are difficult to digest. Experts do not recommend eating a lot of junk food. People suffering from intestinal upset and gastritis know firsthand about the dangers of breasts. And the main reason for the bad influence is considered to be sufficient fiber content. It is she who does not benefit everyone.