Procurement of mushrooms: ways, recipes. How to salt mackerel for the winter

Autumn is considered the best at times to make mushroom blanks. Masts are more often used for these purposes. According to their nutritional value, they practically do not differ from milk, meat and mushrooms. As for the specific burning-pepper flavor of these mushrooms, our mistresses have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about the existing methods of marinating and salting this product.

The most important nuances

It should be noted that the procurement of mushrooms is not as complicated as it might seem at first glance. You just need to get acquainted with some of the subtleties of this process. For pickling and pickling, almost any mushroom is suitable. The only thing that needs to be done at the initial stage is to get rid of old copies. It is also important to ensure that they are free of stains and other damages. Do not use mushrooms with wormholes and insects.

Before pickling, mushroom hats are recommended to be washed with a hard brush. The best steel for these purposes is a steel sponge. In order for the prepared product to become more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.

Store the finished product preferably in a glass container. You can also use enameled containers for this. But they must be inspected in advance for cracks, chips and rust. Damaged pots are not suitable for storing mushrooms. It is important to remember that salted mushrooms cooked more than half a year ago are already unfit for consumption. In marinated form they can be stored no longer than twelve months.

Existing methodologies

To date, there are different ways of harvesting mushrooms. The most popular are pickling and pickling. Dried or frozen mushrooms are of little use for further use.

Most people prefer it is pickling, considering that such mushrooms are much more delicious than those that were filled with marinade. Mushrooms prepared in this way are very delicious and crispy. However, the second method is also popular with modern housewives, since it is considered safer.

Hot melt processing technology

This is one of the simplest ways. Its main advantage is that it is not necessary to pre-soak the mushrooms. In this case, you can confine yourself to a simple cleaning of the product. As for the brine, for its preparation for each liter of liquid, you will need to use two tablespoons of salt, bay leaf, pea of black pepper, fennel seeds, horse-radish and garlic.

To ensure the procurement of marshmallows for the winter without complications, you must strictly follow the recommended technology. At the initial stage, the mushrooms are boiled in slightly salted water. They are covered with a lid for about a quarter of an hour. It is important not to overdo it with salt. For ten-liter container it is enough to put no more than three table spoons of this component.

Next, the grapes are sent to the brine prepared in advance on the above recipe and boiled for ten minutes. Then the mushrooms are sent to oppression and wait until they cool down completely. After this, the container is kept for a week in a cool place. After seven days, the mushrooms are laid out on pre-sterilized jars, pour in brine, add a tablespoon of vegetable oil and cover with plastic covers. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that the procurement of mushrooms in this way takes not less than forty days. For this you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will be more delicious and aromatic.

But modern realities are such that not every landlady has the opportunity to use a barrel made of natural wood. In addition, not all families consume large amounts of fungi. Therefore, you can salt them in a standard glass container.

Harvesting mushrooms for winter in cans by cold method

For these purposes, liter containers are usually used. Initially, each bank is placed with:

• Two or three lavras.
• Horseradish leaves.
• A couple of cloves of garlic.
• Ten cherry and currant leaves.
• Three stems of umbellate dill.
• Two tablespoons of table salt.

After that, in the container with spices, pre-soaked mushrooms are folded, carefully compacted and filled with water. Filled cans are covered with clean gauze and nylon lids, and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt the mushrooms for the winter in a cold way, you can not fail to mention one important nuance. Before serving, such mushrooms must be thoroughly rinsed.

Technology of pickling in barrels

It should be noted that mushrooms cooked with this ancient method are soaked with the aroma of natural wood, so they turn out to be unusually tasty. To ensure that the harvesting of the piles has passed without any difficulties, it is necessary to strictly observe the specified proportions.

Ten kg of pre-washed and soaked mushrooms are placed in the barrel. 400 gram of salt, stalks of dill, five heads of garlic, horseradish, currant and cherry leaves are also sent there. All lay in layers. It is very important that the top is just the leaves of horseradish. The barrel is covered with sterile gauze, on which a wooden circle is placed and bent.

The contents of the container are regularly checked for mold formation. In case of its appearance from it immediately get rid of, change gauze and handle the circle and oppression. In about a month the mushrooms will be completely ready for consumption. They get out of the barrel, after putting on sterile gloves.

How to pick up white mushrooms with cabbage leaves?

The presence of greenery makes mushrooms more delicious and aromatic. Therefore, many housewives often use this recipe. To procure white mushrooms passed quickly and without hassle, you should stock up on all necessary components in advance. To do this, your kitchen should have the following components:

• Eight cabbage leaves.
• Five kilograms of white mushrooms.
• Ten sprigs of dill with umbrellas.
• 200 grams of salt.
• The head of garlic.
• Root of the horse-radish.
• Twenty currant and cherry leaves.

Pre-prepared mushrooms blanch. The greens are washed in cool running water. As for the cabbage leaves, each of them is divided into small fragments.

In a three-liter clean jar put the mushrooms, sprinkled with salt, some greens and passed through the garlic press. Layers alternate until the container is full. Then the dishes are covered with a lid, the load is placed on top and sent to a cool place until ready.

Option without the use of spices: a list of products

It should be noted that the procurement of black mushrooms according to this recipe is so simple that even an inexperienced culinary expert can cope with it without problems. Despite the use of a minimal set of ingredients, the mushrooms are quite tasty. Before proceeding with the process, you need to make sure that you have at your disposal:

• Five kilos of fresh black mushrooms.
• 250 grams of large table salt.

Technology of preparation

With fresh raw materials remove the stuck dirt, cut off all suspicious areas and thoroughly wash. Processed in this way, the mushrooms are sent to a large enameled pot, poured into cold water and pressed down with the press so that the main ingredient completely submerges into the liquid. After five days, all bitterness disappears from the fungus pulp. Immediately after this, you can proceed to the next, most important step.

To ensure that the harvesting of mantries for the winter has passed at an accelerated pace, it is desirable to cut large specimens into several smaller parts. Soaked and prepared mushrooms are placed in a deep wide dish, pouring layers of large salt. From above place any flat object (a plate, a cover or a board), press a cargo and leave for three days. The contents of the container are stirred daily, taking care not to damage the hats. At the end of this time, the pickle is transferred to pre-prepared cans and covered with non-metallic covers. Tightly stuffed dishes are sent for further storage in the refrigerator or in the cellar. In two months the mushrooms will be completely ready for consumption.

Recipe with onions

Before you salt the mushrooms for the winter, you should stock up on all the necessary ingredients. In this case, your kitchen should have:

• A ten-liter bucket of fresh mushrooms.
• 330 grams of salt.
• At least five large bulbs.

Before you start the salting, you have to prepare the mushrooms. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. At the end of this time, they are placed in a large saucepan, alternating with salt and onion rings. On the last layer put something flat and put the load.

In a month and a half, the mushrooms of the mushrooms, the preparation of which is considered in today's article, are laid out in clean glass jars and sent to the refrigerator.

Another recipe: a list of ingredients

As mentioned earlier, black mushrooms are considered to be conditionally edible mushrooms. Therefore, they are often harvested by the hot method. In order to have a delicious and aromatic appetizer, you must stock up on the necessary products in advance. In your kitchen should be:

• One and a half kilograms of fresh black mushrooms.
• Four liters of water.
• Six tablespoons of table salt.
• Fifteen peas of black pepper.
• Carnation.
• Bay leaf.
• Five peas of sweet pepper.
• Seven umbrellas of dill.

To ensure that the workpiece is not interrupted in search of the required components, the above list should be replenished with pure water for brine and vegetable oil.

Process description

First of all, you should practice mushrooms. They are washed, removing all the dirt with a small brush. After that, the grapes are poured with clean cold water and left for three hours. It is worth noting that in this case does not necessarily soak. But if you still decided to do this, after three hours, a large pan is filled with four liters of water and, after waiting for it to boil, send into it a large salt and mushrooms. In the process of cooking, which lasts about twenty minutes, foam may form on the surface, which must be removed.

In the meantime, a brine is prepared in a separate vessel. For this, a bay leaf, cloves, salt and two kinds of peppers are added to the vessel with boiling water. At the very end, brine umbrellas are sent to the brine and immediately turn off the stove.

Welded mushrooms are thrown into a colander, so that the glasses are superfluous, put them into clean utensils and pour hot brine. To mushrooms did not float up, they press a flat plate on which the press is installed. After that, the container is cleaned in a cool place. After three days, the mushrooms are laid in pre-prepared cans, poured brine, add a small amount of quality vegetable oil, cover with non-metallic lids and hide in a cellar or in a pantry. A month later, salted mushrooms can be served to the table.