Cold salting recipes

The widely used cold breast ambassador is in a popular way due to the special quality obtained products. There are various options for preparing such pickles. We offer on this page recipes for cold salting way with a variety of layouts included in conservation ingredients.

Run a cold breast ambassador according to the recipe chosen here, very simple. Everything is stated reliably and accurately. If right choose the layout of the ingredients, the amount of sugar used and salt, you get a delicious and nutritious preservation. Try Cold Ambassador for winter and see for yourself. At You will have a unique snack to any meat dish.

The recipe for the salting of black and white salty breasts cold way

For cold salting, breasts are suitable, white and black ones. According to the recipe of salted mushrooms with cold salting mushrooms, intended for salting, it is necessary to sort out, clean from debris, pour clean water and leave for 1-3 hours, so that adhering particles wet and dirt wet. Then the mushroom caps should be washed off adhering dirt and rinse thoroughly in clean water.

Before laying black mushrooms on the bottom of the container on the cold ambassador you need to pour a layer of salt. Black leaves are laid on top of it. currants, cherries and oak, leaves and root of horseradish, dill stalks – for giving the mushrooms a better taste and aroma. The legs of the mushrooms are cut into 0.5 cm from the hat. Stack mushrooms tightly, hats down, 6-10 cm thick. Each layer of mushrooms sprinkled with salt and spices (bay leaf, pepper, garlic).

The cold white ambassador is taken 35-50 g salt per 1 kg of fresh mushrooms or, according to old standards, 1.5–2 tbsp. salt on a bucket of mushrooms. Top mushrooms need to cover with a layer of leaves currants, horseradish, cherries, dill to protect them from mold, which may appear on the surface of the brine. Then mushrooms cover with a wooden circle, put a load on it and cover the container clean rag.

For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, calcareous and dolomite stones, metal rusting objects.

If there is no suitable stone, you can take an enameled pan with intact enamel and fill it with something heavy. Severity oppression should be chosen so as to squeeze the mushrooms and squeeze out them air, but do not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole process of salting takes 1.5–2 months, then mushrooms can be use as food.

The temperature in the room during salting of mushrooms should not exceed 6–8 ° C, otherwise they may become sour or moldy, but also should not fall below 0 ° C, because at low temperature pickling is slower. If the mushrooms freeze, they blacken and tasteless. Keeping ready-to-eat mushrooms is better total at 0–4 ° C. The brine should completely cover mushrooms.

If there is little brine or for some reason it has leaked, you need pour mushrooms with a 10% solution of salt in boiled water. When mold should be removed from the container walls with a clean rag, moistened with a solution of salt or vinegar, and rinse in this mortar wooden circle and oppressed. If the tub is not full, go there you can add mushrooms collected later. They need to be cleaned, washed, cut the legs, then remove the oppression and the upper layer of leaves, lay mushrooms on top of salted, as described above, cover them again with a layer leaves, so that they completely cover the mushrooms, and return oppression to a place.

Cold pickling

Cold salting for 1 bucket mushrooms:

• 1.5 cups of salt.

Soak the washed milk for 2 days in cold water, every day changing water. Then lay in rows in a non-resinous wooden dish tree, sprinkling with salt. You can sprinkle them with chopped white onions.

Cold salting of mushrooms for the winter in banks

Before starting the cold pickling of mushrooms for the winter in banks, Do not wet the washed small breasts, just let them dry on a sieve after washing. Then lay in large jars, sprinkling with dill, and sprinkle lightly with salt every 2 rows. Sprinkle on top decent salt and cover with a cabbage leaf. Oppression is not needed.

Recipe for a cold salting of Georgian Altays

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g of dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35–40 peas of allspice
• 10 bay leaves.

According to the recipe for cold salting of mushrooms, mushrooms are sorted and cleaned, cut the leg and soak for 2-3 days in cold water. Do not change water less than once a day. After soaking, they recline on a sieve and stacked in a barrel, layering with spices and salt. Mushrooms cover with a napkin, put a bent circle and cargo. Can I report a barrel new mushrooms, since after salting their volume will decrease approximately by a third. A brine should appear above the circle. If for two days, the brine does not appear, the load should be increased. 30–40 days after salting, the mushrooms are ready to eat.

Cold salting black mushrooms for the winter

Ingredients for Cold Pickling Black Cheese on winter – these are products such as:

• 1 kg of black breasts
• 25 g of dill seeds
• 40 g of salt.

Soak the buns for 2 days in cold salted water (1 liter) water 20 g of salt and 1 teaspoon of citric acid).

In the process of soaking, water must be changed 4–5 times.

At the bottom of the jar pour a layer of salt, then put the prepared mushrooms with their heads down.

Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds.

Cover the top layer with gauze folded in 2-3 layers, put circle with the load and leave at room temperature for 2-3 of the day.

After this time, the mushrooms will settle, from above it will be possible report new mushrooms, also sprinkling them with salt layer by layer.

Mushrooms remain in a warm room for another 5 days; if by after this time in the bank there will be little brine, then you need will increase oppression.

Mushrooms should be stored in a cool place, after 1-1.5 months they will be ready to eat.

White lump of cold pickle

Ingredients:

• 1 kg
• 5 bay leaves
• 3 cloves of garlic
• 15 g of dill seeds
• 5–6 peas of black pepper
• 60 g of salt.

Prepared, soaked and peeled breasts to lower by 5 minutes in boiling salted water with the addition of citric acid (on 1 liter of water 20 g of salt and 1/2 teaspoon of citric acid). Gruzdy take out with a slotted spoon, put in an enameled container and give cool off. At the bottom of the jar prepared for salting, put part bay leaves, a few peas of black pepper, dill seeds and clove of garlic, pour salt, lay mushrooms on top in layers, salting out each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with cargo. A week later, a white lump of cold pickle is ready, at this time you need to close the jar with a lid and put it in a cold place.

Recipe for cold salting black mushrooms

For 1 kg of black breasts:

• 50 g coarse salt
• 5-6 cloves of garlic
• 2-3 branches of dill with umbrellas
• 5-6 cherry leaves
• 4-5 blackcurrant leaves
• 1-2 sheets of horseradish
• 1 teaspoon caraway seeds (optional)

The recipe for cold salting black mushrooms is suitable for mushrooms, not requiring pre-cooking.

Wash, peel, soak and soak the breasts for 2 days in cold water, changing water every 5-6 hours. Instead, mushrooms can soak for 1 day in salted and acidified water (based on 10 g of salt and 2 g of citric acid in 1 liter of water). When soaking mushrooms in a solution of salt and citric acid, the solution should not be changed less than twice a day. Instead of soaking, you can blanch the mushrooms in boiling water (10 g of salt per 1 liter of water). Mushrooms should be blanched 5-6 minutes, and preloads – 15-20 minutes. After blanching, mushrooms should cool under running water and let it drain. Prepared mushrooms stacked in layers in a barrel or a large glass jar with plates down. The bottom of the container is sprinkled with salt. Layers of mushrooms sprinkled with salt and spices. Dish-filled utensils are covered with cotton with a cloth, lay lightly oppressed and after 1-2 days take out in cold a place. After 5-6 days, it is necessary to check the amount of brine. If it is not enough, it is necessary to increase the load or add saline from calculating 2 teaspoons of salt per 1 liter of water. To complete the salting need 1-1.5 months. Mushrooms should be stored at a temperature not below 1 and not above 7 ° C.

Salted boiled breasts. Ingredients:

• 10 kg of boiled mushrooms
• 450-600 g of salt
• garlic, onions, horseradish, tarragon or dill stalks

Clean and washed mushrooms are boiled in slightly salted water. Cool in cold water. On the sieve, they drain water. Then mushrooms placed in a jar or barrel, mixed with salt, covered with a cloth and cover with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. Amount of salt depends on storage location: in a damp and warm room there is more salt, in a well-ventilated area – less. Seasonings are laid to the bottom dishes or mixed with mushrooms. A week later they become usable. Brine for the entire shelf life should cover the mushrooms completely to prevent mold. If the brine is small and it does not cover mushrooms, it should be added chilled salted boiled water (take 50 g per 1 liter of water, t. e. 2 tablespoons of salt). During storage period follows from time to check the mushrooms and remove the mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boiled, internal the edge of the dish is wiped with a cloth moistened with a solution of salt or vinegar.

Cold Ambassador of Banks

Ingredients for Cold Salting Jars include the following products:

• 10 kg of raw milk
• 400–500 g of salt (2–2.5 cups)
• garlic, parsley, horseradish, dill or celery stalks

The peeled and washed mushrooms blanch: placed on a sieve, pour plenty of boiling water, keep for a couple or for a short time dipped in boiling water to make the mushrooms elastic. Then fast cool, fill with cold water or keep in a draft. Salt just like fresh mushrooms. After 3-4 days, blanched mushrooms suitable for use.

Look at how the cold ambassador is held on video showing all the technology.