How to pickle boiled mushrooms for the winter

Boiled breasts retain all their consumer properties, which are especially appreciated in these mushrooms. This is a crunch, a fortress and elastic consistency in salted and pickled form. Recipes cooking boiled milk includes various options salting and pickling at home. This article tells about all the subtleties of this culinary art of harvesting mushrooms on in the winter. Information is also provided on how to preserve and use it for culinary purposes in your kitchen. Varied by recipes for cooking boiled breasts for the winter will allow make tasty and mouth-watering blanks.

How to salt boiled breasts for the winter is described as simple step-by-step instructions, which even novice mistress. Read about salting boiled milk and how to choose the right packaging for this process. Arm yourself knowledge of how to salt boiled breasts for the winter in banks and barrels, and choose the option that suits you.

What to cook from boiled white mushrooms, salted in banks

Boiled white lump is an excellent raw material for preservation. Boiled salted mushrooms in jars are perfectly stored in home refrigerator and can be used for cooking dishes. You can read about what to cook from boiled breasts further on the page with a variety of recipes.

The recipe for salted boiled milk

In this recipe for how to salt boiled milk, it’s described common technology for cooking mushrooms. Before cooking lumps, they are very carefully checked and discarded by those who arouse suspicion. Discard should also be unsuitable for wormy mushrooms, overripe, flabby. To peeled the mushrooms are not blackened, they are dipped in salted water, adding to it some vinegar. So that the marinade is light and transparent, the foam in mushroom cooking time must be removed. Spices in the marinade should be put only when it is finally cleaned of foam. Boil mushrooms in marinade takes 10-15 minutes. Mushrooms are considered ready when they are begin to sink to the bottom, and the brine becomes transparent.

If the hot pickling method is used, it is necessary be guided by the following instruction.

First you need to peel and rinse the mushrooms, put them in a deep pan and pour cold water, put on a strong fire power and bring to a boil.

Then reduce the heat and simmer the contents of the container until readiness.

Mushrooms are cooked for 20-25 minutes.

Boiled mushrooms need to be thrown into a colander.

When the water drains, put them with their hats down in enameled the dishes in layers up to 5 cm thick, seasoning each with 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, seeing on the surface salted so way mushroom mold. It just needs to be periodically removed from using a rag dipped in vinegar. In this case, the load and wooden the circle should be washed each time in boiled water with soda, a cloth – change.

Hot salting is used when salting such a loaf as violinist, black breasts, but sometimes real breasts, loads, breasts are yellow and aspen. Cleaned, washed, and if available bitter milky juice soaked mushrooms are sorted not only by varieties, but also in size caps. Large hats if salted together with small ones, cut into 2-3 parts.

Recipe for boiled salted breasts

According to this recipe of boiled-salted mushrooms in enameled dishes per 1 kg of loaves are poured:

• 0.5 cups of water

Poured:

• 2 tablespoons

Put on fire. In the process of cooking, foam is removed and constantly stir to not burn. At the end of cooking, when the mushrooms start to settle to the bottom, add 1 kg of mushrooms:

• 1 bay leaf
• 2 sheets of black currant
• 3 peas of black pepper
• 3 cloves
• 5 g of dill

Cooked mushrooms with brine are placed in barrels or jars and close. Such mushrooms are ready for use in 40-50 days. You can hot pickle mushrooms in a different way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, put in a colander or hang in a bag of rare fabric, to glass water. Mushrooms put in cooked dishes in layers, sprinkling with salt and spices.

What to cook from boiled breasts

Further in the recipes you can find interesting ways to cook processing mushrooms. What can be cooked from boiled milk described later.

How to salt boiled black mushrooms in jars

For 1 kg of boiled breasts:

• salt 45-60 g
• garlic
• Dill
• Horseradish
• blackcurrant leaf

Before salting boiled milk in jars, you need to prepare raw materials, marinade and packaging. Rinse cans with soda and sterilize in any convenient way. Then lay in layers cooked black mushrooms, aromatic herbs, salt and pour everything with brine.

How to salt boiled breasts

Before salting boiled breasts, take following ingredients:

• 1 kg
• 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 the breasts in several waters and clean them of debris, soak for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving the salt in boiling water. Drop in pickle mushrooms and cook over low heat, removing foam and periodically stirring. When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, pouring with salt and shifting leaves of currant, bay leaf, dill and parsley, garlic and adding black peas pepper. Close the jar with a capron lid and put it in the cold a place.

After 30–35 days, the mushrooms will be ready for use.

Recipe for salting boiled breasts

According to the recipe for salted boiled breasts, the following are needed 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. After a week, close the jar with a lid and put it in the cold a place.

Boiled salting recipes

Salting of bruises in a boiled way allows you to guarantee some sterility of the feedstock. This kills everyone pathogens. Recipe for salting boiled breasts can find further on the page where different layouts and options are offered processing.

How to salt boiled breasts

Components:

• Boiled breasts – 5 kg
• Dill Greens – 50 g
• Bay leaf -8-10 pcs.
• Peppercorns – 30 g
• Blackcurrant leaves – 150 g
• Salt – 500 g

Before salting boiled breasts, freshly picked mushrooms peel, rinse and boil in slightly salted water until readiness. The readiness of mushrooms is determined by their subsidence at the bottom and cessation of foaming, while the broth becomes more transparent. The broth should be drained, put the mushrooms in a linen bag and Place under load to completely remove fluid. Pressed mushrooms lay in layers in a bowl for salting, pouring each layer with salt and shifting spices. Put the remaining black leaves on top currants, then a clean linen napkin, on it – a wooden circle and cargo. So that the top layer is not covered with mold, it must be pour cold brine. Mushrooms stand 2-3 days at room temperature, and then take to a cold room. In about a month and a half mushrooms will be ready to eat.

Pickled Boiled Mushrooms

Prepare the marinade in an enameled bowl in per 1 kg of mushrooms:

• 1/2 cup water
• 2/3 cup 8% vinegar

To cook pickled boiled milk mushrooms, in a boiled the marinade is lowered by the cooked mushrooms, boiled over low heat, continuously stirring, remove the resulting foam. When the foam ceases to form, add 1 kg to the marinade mushrooms:

• 1 teaspoon granulated sugar
• 2 pieces of cloves and cinnamon
• some dill
• bay leaf
• on the tip of the knife citric acid to preserve natural mushroom colors

How to Pickle Boiled Mushrooms

Before pickling boiled breasts, they are boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender. Throw in a colander, cool, lay out in banks and pour pre-prepared marinade. 1 kg fresh marinade mushrooms:

• 0.4 l of water
• teaspoon of salt
• 6 peas of black pepper
• 3 pieces of bay leaf, cloves and cinnamon
• some garlic
• citric acid.

The whole mixture is boiled for 20-30 minutes over low heat. Chilled marinade, add 1/3 faceted glass of 8% table vinegar.

Components:

• Boiled breasts – 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 very chop finely. Make marinade: dissolve salt in hot water and sugar, add spices and onions, bring to a boil. In boiling pickle the mushrooms and boil them for 5-6 minutes, then in mushrooms with brine add vinegar and bring to a boil.

Transfer the hot mushrooms to the marinating dishes and pour their hot marinade in which they were cooked. The dish is tight close, cool at room temperature, and then bring to cold place. In the case of mold on the surface, it must be collected and discarded, and moldy mushrooms rinse boiling water and boil with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to dry clean dishes, bay mushrooms with hot marinade. Put in a cold place. To prevent mold over the marinade, you can carefully pour a layer of boiled vegetable oil.

Recipes on how to salt boiled mushrooms for the winter in banks

Winter Boiled Recipe Components include the following products:

• Young small breasts – 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

According to the recipes of boiled mushrooms for the winter in banks, you need mushrooms clean, rinse thoroughly and air dry. Into the pot pour vegetable oil, bring to a boil, put in boiling oil mushrooms and boil for 10 minutes. Before you salt the boiled mushrooms for the winter, put mushrooms in jars, pour them evenly oil in which they were boiled, add salt to taste, pour vinegar put spices. Banks put in a water bath and cook within an hour from the moment of boiling water. After this time take out the cans, carefully pour the calcined into each can vegetable oil, so that the oil layer is 1–2 cm. cover the cans with several layers of parchment paper and tie twine. Store in a dark, cold place.

How to salt boiled breasts for the winter

There are many ways to salt boiled breasts. for the winter using heat treatment technology. Further consider the most interesting of them.

Boiled marinated mushrooms

Ingredients for Cooking Boiled Pickled cargo – these are products such as:

• Water – 120 ml
• 6% table vinegar – 1 cup
• Gruzdi – 2 kg
• Cinnamon – 1 slice
• Carnation – 3 buds
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Sugar = sand – 2 teaspoons
• Citric acid at the tip of a knife
• Salt – 60 g

Loosely sort and process, rinse. Cook pan, pour vinegar, water into it, add salt. To put on fire and bring to a boil. Pour mushrooms into boiling liquid and times bring it to a boil. Reduce heat and continue cooking. contents of the pan. Remove the resulting foam from time to time. Wait until the foam stops appearing, pour in sugar, spices, citric acid. 5. Mushrooms are ready if they are soft enough. It is necessary to remove the pan from the fire, put the mushrooms on dish and cool. After distribute them in banks and pour cooled marinade – broth. Close with ordinary plastic lids. Banks put in the cellar.

Store them for 1 year at a constant temperature 3-4 ° C.

How to salt boiled mushrooms of mushrooms for the winter (with photo)

Ingredients:

• 1 kg
• blackcurrant and horseradish leaves

For brine:

• 1 liter of water
• 30 g of salt
• 8-10 peas of black pepper
• 2 bay leaves

Before you salt the boiled mushrooms for the winter, you need to mushrooms Wash thoroughly. Dip in boiling water (60 g of salt per 1 liter of water), cook 15-20 minutes after boiling. Drain the water, put the mushrooms on colander, let the liquid drain. Boil water for brine, add spices and salt. Put the mushrooms in brine, cook for 5-10 minutes. Then transfer the mushrooms with brine to a pickling bowl, cover currant leaves and horseradish. Install light oppression on top to the mushrooms were completely covered with brine. Leave for 5-6 days at room temperature. Then rearrange in a cold place for 30-40 days.

See how to salt boiled mushrooms boiled mushrooms in the photo, where a step by step culinary is presented technology.

Salty Boiled Black Cheese Recipe

Salted boiled mushrooms according to the recipe with garlic, dill and with blackcurrant leaves always cause delight from their taste. For cooking, you need boiled black breasts in a sufficient amount.

Ingredients:

• 3–4 kg dumplings
• Garlic
• Dill
• Bay leaf
• blackcurrant leaves
• black peppercorns
• salt

Cooking method:

Peel the mushrooms, cut large slices together with legs and rinse thoroughly. Fill a large pot with water a third and, when it boils, put the mushrooms (without salt). As the water boils Always remove foam. Once the water becomes clear, the mushrooms salt, bring to a boil and cook for 40–45 minutes. After that Throw the mushrooms in a colander, rinse under running water and transfer to a bowl. Finely chop the garlic, mix with the mushrooms, salt, if necessary, put dill on top and place on 10-12 hours in the refrigerator. Put on the bottom of sterilized cans leaves of black currant, part of the dill from mushrooms and on top of it – mushrooms. Then fill the contents of the cans with brine, put on top the remaining dill from the mushrooms and carefully ram everything with a spoon. Pour the brine to the top of the cans and cover them only with plastic lids. For brine, boil water with salt, pepper and bay. by sheet.