How to salt mushrooms for winter without cooking

Many people prefer to make mushrooms without cooking, since this way you can save all the nutrients and the crunch characteristic of this fungus. Cook the breast without cooking prescription is only possible if you fully trust source of information.

This is due to the fact that any error leads to the fact that it will be impossible to eat a dish because of its bitterness. On the This page talks about how to salt the breast without cooking different ways. You can choose the right recipe for yourself and try to prepare a small amount of product. If the result will suit for its organoleptic properties, then the recipe can be adopted. Salt the mushrooms without cooking for the winter correctly, store as recommended and enjoy their great taste.

Cooking salted mushrooms without cooking

Before cooking salted breasts without cooking, to the bottom of the dishes put spices – blackcurrant leaves or bay leaf, garlic, dill, horseradish leaf, and, if desired, allspice, cloves or others. On the spices place the mushrooms with their legs upside down 5-8 cm thick, each of which is sprinkled with salt. At home conditions take 3% salt by weight of the mushrooms. 2 g are also added bay leaf and 1 g of allspice per 10 kg of mushrooms. From above cover the mushrooms with a clean linen cloth, and then – freely incoming lid (wooden circle, enameled lid with the handle down etc.), on which oppression is laid – a stone, previously purely washed and scalded with boiling water or boiled. Stone is better wrap with clean gauze. Do not use metal for oppression objects, bricks, limestone and easily crumbling stones. After 2-3 days, the excess brine that has appeared is drained and added. a new portion of mushrooms. This operation is repeated until subsidence ceases. mushrooms and the maximum filling of containers. If after 3-4 days over mushrooms do not appear brine, oppression increase. Pickled Mushrooms stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.

Recipes of how to salt breasts without cooking

There are numerous recipes for how to salt the milk without cooking and at the same time we get a tasty and safe product.

Follow the recommendations in the recipes on this page.

Cold salting can be done in a slightly different way: on spices put the mushrooms with their hats up (not down) in a layer 8-10 cm thick (and not in 5–8), sprinkle it with salt, then put spices again, and on them are mushrooms and salt. So fill the entire container in layers. After cold boiled water is poured there, cover the dishes the wooden circle entering into it and from above put oppression. When mushrooms settle slightly, compact, supplement the capacity with fresh mushrooms, tightly clog and put in a glacier, where every week it shake, swing or roll from place to place (e.g. barrels) for even distribution of brine. Special carefully ensure that the container does not leak, and the mushrooms do not exposed from brine and did not freeze in the cold. As you know, mushrooms without brine blacken, mold, and from freezing become flabby, tasteless and spoil quickly. When salting in a cold way can be eaten in 30–40 days.

Pickled mushrooms without cooking in Russian

Ingredients:

• 1 kg
• 200 ml of vegetable oil
• 20 ml of 9% vinegar
• 200 g carrots
• 2 cloves of garlic
• 20 g celery root
• 20 g of dill and parsley
• 15 g of salt.

Marinated mushrooms without cooking in Russian are prepared in the following way:

Thoroughly clean and rinse the mushrooms, then dry and fry in a very hot oil (100 ml).

Cool fried mushrooms.

Peel the garlic.

Wash the carrots and cut into circles, then cook until semi-preparedness in salted water.

Grind washed greens, chopped peeled celery root straws.

Pour the remaining oil on the bottom of the prepared cans and place fried mushrooms on top, layer by layer shifting circles of carrots, chopped garlic, celery root and chopped herbs dill and parsley.

In the oil remaining after frying the mushrooms, add vinegar and salt, bring to a boil, then cool and pour a little on the banks.

Banks roll up. Store in a cool dark place.

Salting of mushrooms without cooking

Ingredients:

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

The method of salting bread without boiling: mushrooms soak for 2 days in cold salted water (1 g of water 20 g salt and 1 teaspoon of citric acid). While soaking water must be changed four to five 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.

Recipe: How to Pickle White Mushrooms Without Cooking

Before salting the white breasts without cooking, you need to prepare all the ingredients:

• 2 kg
• 90 g of salt
• cherry leaves
• blackcurrant and horseradish
• 1 dill umbrella

And here’s the recipe for how to salt the milk without cooking: sort out the mushrooms, clean, rinse thoroughly. Soak in plenty of water for 3 days. Change water 3-5 times a day. After soaking, rinse the mushrooms well. To the bottom containers for salting put the leaves of cherry and black currant. On the lay them with their hats down, sprinkling salt. Cover with umbrella dill and horseradish leaves, from above set oppression. Leave on 30 days. Store in a cool place.

How to salt gruzdi without cooking in Altai

Ingredients:

• mushrooms – 10 kg
• dill greens – 35 g
• horseradish root – 20 g
• garlic – 40 g
• allspice – 35–40 peas
• bay leaf – 10 sheets
• salt – 400 g.

Before salting mushrooms without boiling in Altai, mushrooms sorted, cleaned, cut the leg and soak for 2-3 days in cold water. Water is changed at least once a day. Then mushrooms lay back on a sieve and lay in a barrel, interbedding them with spices and salt. Cover with a napkin, put a circle and a load. Above the circle a brine should appear. If within 2 days the brine does not appear, need to increase the load. The barrel is reported with new mushrooms, so as the volume of mushrooms gradually decreases by one third. After 20 days mushrooms are ready to eat.

Drying the breasts without boiling

Drying buns – a simple and widely known method of harvesting mushrooms for the future. Properly dried mushrooms persist for a long time, without losing taste and aroma. Nutritional value and digestibility they are higher than salted and pickled. Mushrooms must be peeled before drying. from needles, leaves, earth and other garbage. Wash or wet with water they cannot be – this will reduce the quality of the mushrooms, they will lose their aroma and become darker than normal. After cleaning, you need to sort the mushrooms in size and quality. Overripe, flabby, mucous, wormy, moldy specimens need to be thrown away. Best to dry mushrooms without cooking on special appliances – sieves, sieves, braids – strung on a thread, on studs mounted on wooden racks, or on the needles of a mushroom dryer.

It is very important to determine when the mushroom is dried. Fine dried mushroom does not crumble, bends slightly, with effort breaks down.

An under-dried mushroom bends easily, feels moist to the touch, over-dried – crumbles, crunches, easily breaks into pieces. Well-dried mushrooms taste and aroma similar to fresh ones. After drying in mushrooms remains about 10% of wet weight. Dried mushrooms need store at temperatures up to 10 ° C and low humidity, otherwise they can mold. Keep in mind that they are very easy. absorb odors, therefore they should not be stored near odorous substances.

White breast ambassador without cooking

Ingredients:

• Prepared mushrooms – 10 kg
• salt – 500 g.

Ambassador of white mushrooms without cooking, we start with the fact that mushrooms clean and disassemble, trim the leg, put in the dishes, sprinkle salt, close with a napkin, put a circle and a load on top. Saline mushrooms, separating their juice, noticeably condense. As they settle you can add fresh mushrooms, sprinkling them with salt until the dishes will be filled and subsidence will stop. Mushrooms ready to eat after 35 days.

We fry white mushrooms: recipes without cooking

Very often we fry the breasts without cooking for later frosts: they have the same taste and aromatic qualities, nutritional and vitamin properties as fresh. There are recipes preparation of white breasts without cooking for subsequent freezing, some of them are given further on the page. That’s why the last time, with the advent of new improved types of refrigerators and freezers, this harvesting method has become very common. When preparing mushrooms for quick freezing, they are not need to be sorted and distributed by individual containers. At some types of heat treatment products significantly decrease in volume, so you can boil or fry mushrooms for a short time before freezing. Wherein they will not lose any taste or vitamin value.

To properly freeze fried mushrooms, you must comply with certain conditions. Stacked in plastic bags and they can only be put into the freezer when it is cooled down. If a lot of juice forms during frying, it is better to store mushrooms in jars of small volume (0.5 l). We must not forget that any liquid that has undergone rapid freezing expands. It means, that containers with mushrooms should not be overfilled, they should remain free place. Do not add too much during the frying process. vegetable oil. Also, you do not need to salt the mushrooms, put spices, seasonings. This can be done already when cooking, guided by the recipe and their taste preferences. Before than fry the mushrooms, you should pre-process them: clear of earthen lumps, grass, in some species remove rinse the legs several times in cold water, and upon completion, dry by spreading on a towel, preferably in the open air. Mushrooms prepared for freezing are laid out on polyethylene packages or gastronorm containers, divided into portions, each of which will be used in its entirety. Frozen mushrooms, like vegetables and fruits, twice not recommended. In the freezer, they are stored from 6 months and longer.