Before closing the breasts for the winter, you need to pick up suitable recipe for cooking and salting method. In this page you can find the maximum complete information about all kinds of methods and recipes for preserving these mushrooms.
From the recipes it will become clear how to close mushrooms for winter so that they keep as long as possible its freshness and taste. How to close the mushrooms every housewife should know the mushrooms, as mistakes made in salting process may result in future poisoning. Exist several cooking methods. In particular, we will talk about how to close the breasts for the winter in jars and what other capacity can be used to store finished products.
How to close salted mushrooms in a jar
There are several ways to close salty breasts in banks, and each of them is good in its own way. Mushrooms have long been dried, they are frozen, pickled and salted, processed only fresh. Before closing mushrooms with mushrooms in banks, they can be salted in two ways: cold and hot. When salting the breasts in in a cold way, the bottom of the container is filled with salt and spices. The same ingredients must be covered and the top layer is already laid mushrooms, cover the last with a clean cloth, cover a wooden circle and press down with a load. It is worth paying attention to weight cargo: too heavy will break and spoil the mushrooms, and very light let them come up. After the juice appears in the barrel, you need add a new portion of mushrooms, but be sure that they are immersed in juice, otherwise on the surface is formed mold. To increase the amount of fluid can be added to barrel of salty boiled water (per 0.5 l of water 1 tablespoon salt).
Mushrooms salted in this way will be ready for consumption. after 1.5–2 months.
If the hot pickling method is used, it is necessary be guided by the following instruction. First you need to clean and rinse the mushrooms, put them in a deep pan and pour cold water, put on a fire of high power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Mushrooms are cooked for 20-25 minutes. Boiled mushrooms need throw in a colander. When the water drains, put them with their hats down in enameled dishes in layers up to 5 cm thick, seasoning each salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. Mushrooms should be covered with a piece of clean cloth, and then a wooden circle and press down with a load. Mushrooms will be ready after 1.5–2 weeks. Do not worry when you see the surface thus mold salted mushrooms. She just needs Remove periodically with a rag dipped in vinegar. Wherein cargo and wooden mug should be washed each time in boiled water with soda, cloth – change.
How to close white breasts for the winter in a cold way
Before you close the white breasts for the winter, you need prepare the following ingredients:
- 1 bucket of mushrooms
- 1.5 cups of salt.
Before you close the breasts in a cold way, washed mushrooms soak for 2 days in cold water, changing the water every day. Then put in rows in a wooden dish of non-resin wood, pouring with salt. You can sprinkle them with chopped white onions.
Cold way of salting.
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.
Salty breasts and podgruzki for the winter.
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.
- Mushrooms are sorted and cleaned, cut the leg and soaked for 2-3 days in cold water.
- Water is changed at least once a day.
- After soaking it is thrown back onto a sieve and placed in a barrel, overburden with spices and salt.
- Mushrooms are covered with a napkin, put a bent circle and cargo.
- You can report the barrel with new mushrooms, as after salting their volume will decrease by about a third.
- A brine should appear above the circle.
- If within two days the brine does not appear, it should increase the load.
- 30-40 days after salting, the mushrooms are ready for use.
How to close the breasts for the winter hot way
Of the muffins, the violin player and the black mushrooms are so often salted, but sometimes real breasts, loadings, yellow and aspen breasts. Before closing the breasts for the winter hot way, peeled, washed, and in the presence of bitter milky juice, soaked mushrooms sorted not only by grades, but also by size of hats. Large hats, if they are salted together with small ones, cut into 2-3 parts. 0.5 cups of water per 1 kg are poured into enameled dishes mushrooms, add salt (2 tablespoons per 1 kg of mushrooms) and put on Fire. In the process of boiling, foam is removed and constantly stirred to not burnt. At the end of cooking, when the mushrooms begin to settle to the bottom, add:
- 1 bay leaf
- 2 sheets of black currant
- 3 peas of black pepper
- 3 cloves
- 5 g of dill
- 1 kg of mushrooms
Cooked mushrooms with brine are placed in barrels or jars and close. The black pickle picks purple-cherry color, white breasts – bluish. To eat such mushrooms ready in 40-50 days. It is possible to grease in a hot way mushrooms and in a different way. Boil in salted water without spices. Water drain, rinse the mushrooms in cold water, drop in a colander or hang in a bag of rare cloth to glass water. Mushrooms put in cooked dishes in layers, pouring salt and spices. For 1 kg of boiled mushrooms:
- salt 45-60 g
- garlic
- dill
- horseradish
- blackcurrant leaf to taste or the same as salting cold way
Close pickled mushrooms.
Components:
- Boiled mushrooms – 5 kg
- Onions – 7–8 pcs.
- Table vinegar – 1 L
- Water – 1.5 L
- Allspice – 2 teaspoons
- Bay leaf -8-10 pcs.
- Ground cinnamon – 0.5 teaspoon
- Salt and sugar – 10 teaspoons each
Peel, rinse and boil the mushrooms in slightly salted water until readiness, then squeeze the mushrooms under load.
Peel the onion and chop it very finely.
Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil.
In a boiling brine, put the mushrooms and boil them for 5-6 minutes, then add vinegar to the mushrooms with brine and bring to boiling.
Transfer the hot mushrooms to the marinating dishes and pour them hot marinade in which they were cooked.
Close the dishes tightly, cool at room temperature, and then take to a cold place.
In the case of mold on the surface, it must be collected and discard, and wash the moldy mushrooms with boiling water and boil with marinade for 10 minutes, add a little vinegar, bring to boil and transfer to dry clean dishes, bay mushrooms hot marinade.
Put in a cold place.
To protect against mold on top of the marinade, you can carefully pour a layer of boiled vegetable oil.
How easy it is to close the black lump for the winter in banks
Before you close the black mushrooms in the banks, you need prepare all the ingredients:
- Mushrooms – 5 kg
- Vegetable oil – 0.6 L
- Table vinegar – 2.5 cups
- Ground black pepper -3-4 teaspoons
- Bay leaf – 5-6 pcs.
- Salt to taste
- Before closing the black breast for the winter, peel the mushrooms, rinse thoroughly and air dry.
- Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes.
- Then spread the mushrooms in jars, pour them evenly with oil, in which they cooked, add salt to taste, pour vinegar, put spices.
- Cans put in a water bath and cook for an hour with moment of boiling water.
- After this time, take out the cans in each can carefully pour the calcined vegetable oil so that the layer oil was 1-2 cm.
- Cover the mouths of the cans with several layers of parchment paper and tie with twine.
- Store in a dark, cold place.
Now you understand how easy it is to close the black breast on this way and get an excellent result in the form of crispy salted mushrooms.
You can close black mushrooms in banks like this.
Ingredients:
- 1 kg of mushrooms
- 2 cups of water
- 50-60 ml of 30% acetic acid
- 1 tbsp. spoon of salt
- 1-2 teaspoons of sugar
- 10 peppercorns
- 5 pieces. carnations
- 2 bay leaves
- 1-2 bulbs
- ½ carrots.
Peel the breasts, rinse quickly in cold water, lay on colander and boil. Marinade cook from water, seasonings and chopped vegetables, add vinegar to the end of cooking acid. Depressed mushrooms put in the marinade and cook for another 5-10 minutes. Then transfer the mushrooms with the marinade to the jars and immediately tightly to close
A hot way to pickle mushrooms. 
Ingredients:
- 1 kg of mushrooms
- 1-2 bay leaves
- 2-3 leaves of black currant
- 20 g of dill
- 10 g parsley
- 1-2 garlic cloves
- black pepper peas to taste
- 30 g of salt.
For brine:
- 3 l of water
- 150 g of salt.
Wash mushrooms in several waters and remove debris. Black the milk should be soaked for 2 days in cold water, changing it for 2-3 once a day. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes clear and the mushrooms Settled to the bottom, throw them in a colander and let cool. Lay mushrooms in a jar, pouring salt and shifting leaves of currant, bay leaf, dill and parsley, garlic and adding peas of black pepper. Close the jar with a nylon cover and remove cold place. After 30–35 days, the mushrooms will be ready for use.
Cold way of salting. 
Ingredients:
- 1 kg of mushrooms
- 25 g of dill seeds
- 40 g of salt.
White salads, black, etc. are suitable for salting in this way. Soak the buns for 2 days in cold salted water (per 1 liter of water 20 g of salt and 1 teaspoon of citric acid). In the process soaking water should be changed 4-5 times. Put a layer on the bottom of the can salt, then put the prepared mushrooms hats down. Every a layer of mushrooms (not more than 5 cm) should be sprinkled with salt and seeds dill. Cover the top layer with gauze folded in 2-3 layers, put a circle with the load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, from above you can will report new mushrooms, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after of this time there will be little brine in the bank, then it will be necessary increase oppression. Mushrooms should be stored in a cool place, through For 1–1.5 months they will be ready for use.
How to close the mushrooms in tomato
Ingredients:
- 1 kg
- 1 liter of tomato juice
- 5 bay leaves
- 3 cloves of garlic
- 15 g of dill seeds
- 5–6 peas of black pepper
- 60 g of salt.
Before closing the breasts in the tomato, prepared, soaked and peeled mushrooms lower for 5 minutes in boiling salted water with citric acid (per 1 liter of water 20 g salt and 1/2 teaspoon of citric acid). Take the loaf out with Skimmers, put in an enameled container and allow to cool. To the bottom jars prepared for salting, put part of the bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, pour salt, lay mushrooms on top in layers, salting each layer and alternating with the remaining ingredients. Pour boiling tomato juice. Sprinkle the top layer with salt and cover with gauze, cover circle with the load. After a week, close the jar with a lid and put it in cold place.
See how to close the breasts for the winter on the video, where showing all culinary secrets.
