Instant food: salting and mushroom pickling

Sunflowers – beautiful fruit bodies in white or pink with a funnel-like hat. They grow in large groups with late July to late October. Gather a good crop of these mushrooms – not a burdensome task at all.

Volnushki belong to conditionally edible mushrooms having bitter taste, so it’s best to make pickled or salty ones a snack. How to quickly cook thrills in these two ways, so that the preservation is tasty and nutritious? Primarily the technology for preparing these fruit bodies should be observed, focusing on pretreatment.

• For example, before a quick salmon or pickling throttles cleaning from the earth and the remains of grass is required. Then from each most of the legs and all areas spoiled worms.
• Soak in cold water for 2-3 days, while 3-4 times change her day. Such a process will help rid the bitter mushrooms. taste during further processing.

We offer several recipes on how to quickly marinate and to salt the wetworms for the winter.

How to quickly cook traps in a traditional way

Traditionally pickled tortillas – delicious and aromatic winter snack.

• 2 kg of waves;
• 600 ml of water;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• Acetic essence 70%;
• 5 peas of black pepper and allspice;
• 2 pcs. cloves and bay leaf;
• ¼ tsp caraway seeds.

How to quickly cook traps so that in a few days to treat invited guests?

Prepared threshers are placed in boiling water and boiled 20 min

Throw back onto a sieve to drain, and prepare the marinade.

Salt and sugar are mixed in water, mixed until disappeared crystals, allow to boil.

Add clove buds, peppercorn mixture, bay leaf and caraway.

Boil for 3 minutes and fall asleep mushrooms, boil for 15 minutes.

Distribute waves in jars and pour in ½ tsp. vinegar essences.

Seal the mushrooms in jars with a spoon and pour hot marinade.

Roll up covers, cover with old tight clothes or blanket and left to cool.

Workpieces closed in this way can be stored in the dark. pantry.

A quick recipe for groundworms pickled with vegetables

Try a quick recipe for crackers marinated with vegetables and You will be a great snack for any festival.

1. 2 kg of waves;
2. 2 pcs. onions and carrots;
3. 3 tbsp. l salts;
4. 5 cloves of garlic;
5. 1.5 tbsp. l Sahara;
6. 3 tbsp. l vinegar
7. 4 pcs. cloves and black pepper;
8. 3 pcs. bay leaf.

Once you have tasted instant traps, you never ask yourself how to process another mushroom the crop.

1. Pre-soaked traps are cut into pieces if they are big ones.
2. Pour water, put on fire and cook 20-25 minutes after boiling.
3. Spread on a sieve, drain and meanwhile cook vegetables.
4. The onions are peeled, washed and cut into thin half rings.
5. Carrots are peeled, washed and cut into thin circles.
6. Peel the garlic and cut into several pieces.
7. Salt and sugar are poured into the water, mix and give to boil.
8. Enter all the other spices and chopped vegetables, boil 15 minutes.
9. Lay the traps, simmer for 15 minutes and pour vinegar.
10. Boil for another 10 minutes and lay out the whole mixture in sterilized banks.
11. Topped with marinade, rolled up with lids, flipped over and warm with a thick cloth for 2 days, until the cans are completely cool off.
12. Take out to the basement or put in the refrigerator for storage.

A quick way to pickle garlic flakes with garlic

How to salt salmon traps quickly and tasty in a practical and a convenient way so that the workpiece does not require special conditions storage?

• 2 kg of waves;
• 4 tbsp. l salts;
• 10 cloves of garlic;
• 3 pcs. bay leaf;
• 10 pieces. currant leaves;
• 4 pcs. cloves, black and allspice;
• 1 liter of water.

A quick way to pickle garlic flakes with garlic is to following:

1. Prepared threshers placed in the water specified in the recipe, boil for 15 minutes
2. Using a colander, take out the mushrooms and let them drain (do not poured out).
3. In a separate container, mix mushrooms, all spices except leaves currants, (chop the garlic into cubes), mix.
4. At the bottom of the cans lay the leaves of currant, then the mushrooms spices.
5. Cover the tops with currant leaves and press down a spoon.
6. Boil the water in which the mushrooms were boiled, and pour the jars until the top.
7. Cover with lids, allow to cool and put in a cool the room.

Appetizer, despite the heat treatment, is obtained crispy, with spicy garlic notes.

How to salt the traps: a quick ambassador in a hot way

This option, showing how to quickly salt the traps, one of the most common. Such a fragrant and crispy snack from mushrooms is eaten in an instant.

• 2 kg of waves;
• 6 dill umbrellas;
• Blackcurrant leaves;
• 3 cloves of garlic;
• 3 tbsp. l salts;
• 5 peas of black and white pepper;
• 2 buds of cloves.

Step by step how to salt salmon traps quickly in a hot way recipe description.

1. Boiled soaked thrush boil in salted water for 25-30 minutes, constantly removing foam.
2. Take out and put the mushrooms in a colander and let drain a little.
3. Put currant leaves on the bottom of an enameled pan, thin a layer of salt and part of dill.
4. The next is a layer of waves, which must be sprinkled with salt and all other spices.
5. Put all the mushrooms in this way, pouring them with salt and shifting leaves of currant, as well as all other spices.
6. Cover with an inverted plate, crush with oppression and bring to basement for 3 days.
7. Put the waves in the banks, press down so that there are no “empty” pockets from the air.
8. Pour the juice that stood out from the mushrooms into the pan and close tight lids. If the brine is small, add to the jars cold boiled water. This snack can be consumed through 25-30 days.

How to quickly salt the traps for the winter in a cold way

How to quickly salt the thrills for the winter in a cold way, not putting special effort?

• 2 kg of waves;
• 100 g of salt;
• 5 g of citric acid;
• Horseradish and blackcurrant leaves;
• 10 cloves of garlic;
• Sprigs of dill;
• 10 peas of allspice.

Cold salted quick-cooking the following recipe:

1. In this embodiment, the waves are not boiled, however, when by soaking in water, citric acid is added. At each Subsequent replacement, acid is added to the water again.
2. Soaked soaking traps are laid in enameled the container with the hats down and sprinkled with salt, horseradish leaves and currants, as well as dill, pepper and chopped garlic.
3. Layer after layer distribute the entire main product and spices.
4. Press down with a load and put in a cold room for 30 days.
5. Distribute into sterilized jars, fill with brine and close with tight plastic caps.

Quick pickled cabbage with cabbage

How to salt the traps in a quick way was the appetizer pleasing not only with its aroma, but also with its taste? find out a couple of secrets, and any lunch or dinner with such mushrooms will please you certainly!

• 4 kg of waves;
• 15 + 8 + 4 g of citric acid;
• 5 tbsp. l salts;
• According to 1 tbsp. l dill and caraway seeds;
• 4 cabbage leaves.

The quick salting of the traps with this recipe includes soaking with the addition of citric acid.

1. After cleaning, fill the mushrooms with cold water, pour lemon acid, stirred and left for 3 days. Moreover, daily change the water to a new one, pouring citric acid each time, but into half the amount that was the previous time, then there is first 15 g, then 8 g and 4 g.
2. Dill seeds, caraway seeds and salt are mixed, the glass is mixed after soaking the waves.
3. Distributed in sterilized jars and pressed well hands so that the mushrooms settle.
4. Top with cabbage leaves and cover tight lids.
5. Take out to the basement for 20 days for further salting of mushrooms.

A quick way to pickle threes with apples

A quick way to pickle threes with apples – great option to give the appetizer a special flavor. If you do everything recommendations and properly salt the mushrooms, then they will turn out very delicious and crispy.

• 3 kg of soaked mushrooms;
• 150 g of salt;
• 7 clove buds;
• 5 cloves of garlic;
• 1 tsp provencal herbs;
• Oak and cherry leaves;
• 4 bay leaves;
• 10 cloves of sweet and sour apple.

1. Cover the bottom of the enamel pan with green oak leaves and cherries.
2. Sprinkle a layer of salt, a small portion of chopped garlic and apple slices (apples will give the mushrooms a special taste and aroma).
3. Put a row of mushrooms with the caps down, pour again with salt, apples, garlic, Provencal herbs, bay leaf and cloves.
4. Sprinkle the last laid out layer of waves with salt, all offered spices and apple slices.
5. Cover with green leaves, folded gauze several times, press down with cargo and take to the basement for 3 days.
6. Arrange the salted mushrooms along with all the ingredients from pans in sterilized jars.
7. Top up with 4 tbsp. l boiled vegetable oil and close with plastic covers. You can eat mushrooms in 15-20 days.