Recipes for making crispy mushrooms on winter

Of the variety of workpieces that the housewives are trying to do in the summer and in the fall, crisp mushrooms take the leader’s place. Fans of mushroom snacks admit that salty breasts are one of the most popular snacks. Even being considered conditionally edible mushrooms, the rich taste of the mushrooms, as well as their amazing forest aroma, do not will leave nobody indifferent at the festive table.

Recipes for making crispy mushrooms by salting there are many, but they have one thing in common: to make mushrooms tasty, they must go through the correct initial processing.

Why do not the mushrooms crackle and how to rid the mushrooms of bitterness?

Rid the breasts of the milky juice that gives them bitterness is simple enough:

• Adhesive forest debris is removed from mushrooms, removed from hats the film, especially if it’s black breasts, cut off the bottom legs, or remove them altogether. Feet should not be thrown away: from them you can cook the first dishes, sauces or just fry.
• Wormy or rotten places are cut with a knife and stacked in large capacity.
• Pour with cold water, cover and crush weight, so that the mushrooms do not come in contact with the air and do not darken.
• Leave for 2-3 days and 3-4 times a day, change in mushrooms water.
• After soaking, the breasts are washed several times in cold water and then proceed to the salting process. Salting can pass with a preliminary boil or without it.

Sometimes housewives notice that after salting crunch, why is this happening? Perhaps you began to try mushrooms ahead of time. Give them a few more days and see that the appetizer is incredibly crispy and tastes great

How to salt pickles so that crunched recipes show phased description. Snacks procured thanks to these options can be stored not only in the basement, but also in the pantry.

How to salt pickles to crunch: a classic recipe

The classic recipe for salting crispy mushrooms is always handed down from generation to generation. If you do not know him, then You can write it in your cookbook, you won’t regret it! It’s easy enough to cook mushrooms, but how much in winter from this Snacks will be fun!

• 2 kg of soaked milk;
• 4 onions;
• 7 cloves of garlic;
• 4 tbsp. l salts;
• 3-5 bay leaves;
• 10 peas of white pepper.

Crispy mushrooms cooked for the winter in a classic the recipe, get aromatic and will be a decent snack on your the table.

Rinse the breasts soaked for 2 days with water and put in the pan.

Pour so that the fruiting bodies float freely in the water.

Allow to boil and boil for 30 minutes over low heat.

Peel and chop the garlic and onion: onion – in half rings, garlic – cubes.

Put a layer of mushrooms in sterile jars and sprinkle with salt, garlic, onions, peppers and bay leaves.

Thus distribute all the mushrooms and spices to the very a neck of cans, sealing each layer with hands.

Put the mushrooms under oppression, stand 10 days and you can eat yourself, and treat your guests.

How to cook crispy white breasts for the winter

You don’t have to take long to prepare crispy white mushrooms be in the kitchen. The recipe is quite simple, it can even cope with it. novice mistress.

• 5 kg of soaked milk;
• 200 g of salt;
• 10 cloves of garlic;
• 10 pcs. bay leaf and black pepper peas;
• 15 dill umbrellas;
• blackcurrant leaves.

Use the step-by-step description to make a recipe crispy mushrooms for the winter.

1. Soaked for 2 days, white breasts are washed, and large instances are cut into pieces.
2. The bottom of the enameled pan is covered with black leaves currants.
3. Pour a thin layer of salt and spread the breasts, hats down.
4. Topped with salt, chopped garlic cubes, black pepper and bay leaf.
5. The last layer should be salt and dill umbrellas, after which the mass is covered with currant leaves.
6. Press down with a load, cover with gauze and take out for 10 days in cool room.
7. Mushrooms are transferred to sterile jars, pressed and poured pot pickle
8. Close with nylon covers and again taken out to the basement.

How to make black mushrooms crispy

The recipe for crispy black mushrooms is just as fast although the soaking process is longer, since it takes up to 5 days.

• 3 kg of soaked milk;
• 150 g of salt;
• 10 leaves of blackcurrant and cherry;
• 10-12 cloves of garlic;
• ½ part of horseradish root;
• 4 bay leaves;
• 5 dill umbrellas.

How to make mushrooms crispy in this recipe will show step by step description.

1. Remove the legs from the soaked breasts (you can cook them soup) and rinse with cold water.
2. Boil the hats in boiling water for 20 minutes, constantly removing the foam, and throw it in a colander.
3. Pour the bottom of the enameled container, lay out a layer mushrooms.
4. Pour a layer of salt on the breast, add the grated horseradish root, bay leaf, chopped garlic cloves and dill.
5. Fill the tank by shifting each layer of bruises with all spices and spices.
6. Top with leaves of cherry and black currant.
7. Cover with an inverted plate, smaller in diameter enameled container, and press down with a load so that the mushrooms sit down.
8. Leave in this position in a cool place for 7-10 days.
9. Transfer mushrooms into sterile jars, condense and pour pickle.
10. Close tight nylon covers, take to the basement or put in the pantry.

How to cook crispy garlic breasts for winter

The recipe for crispy mushrooms for the winter – indescribable pleasure. Such a treat will please not only your loved ones, and suddenly arriving guests.

• 2 kg of soaked milk;
• 100 g of salt;
• 15 cloves of garlic;
• 1 tbsp. l dill seeds;
• 4 bay leaves;
• currant and oak leaves;
• 3 buds of cloves.

How to cook crispy mushrooms for the winter, will show a detailed phased description of the process.

1. After soaking, boil the mushrooms in salted water 20-25 min
2. Rinse in cold water and place on a sieve to drain.
3. Pour a thin layer of salt into sterilized jars and lay out mushrooms with caps down so that the layer does not exceed 6 cm.
4. Sprinkle with salt on top, add cloves, dill seeds, sliced ​​garlic, bay leaf.
5. Sprinkle each subsequent layer with salt and the same spices.
6. Shake, crush with your hands and put on top clean leaves oak and currant.
7. Press down again, cover with a clean paper towel and place on top of oppression.
8. After 3 days, take the cans to the basement and from time to time see that the brine covers completely the mushrooms.
9. After 10-12 days, remove the cargo and close it with tight covers.
10. Mushrooms will be ready for use in 20-30 days.

Crispy Mushrooms with Mustard and Cabbage Leaves

Cooking crispy mushrooms with mustard and cabbage leaves – a rather old recipe familiar to our grandmothers. Try it and it will become your mushroom chip. conservation.

• 3 kg of soaked mushrooms;
• 5 leaves of white cabbage;
• 200 g non-iodized salt;
• 1 sec l mustard seeds;
• 5 cloves of garlic;
• 1 bunch of fresh dill.

How to cook crispy mushrooms for the winter yourself will show a step-by-step description of the recipe.

1. Soaked breasts are washed well in cold water and spread on a sieve to drain.
2. At the bottom of an enameled pan or plastic container lay out the clean leaves of cabbage.
3. A layer of mushrooms is distributed on them and sprinkled with salt.
4. Next, put a portion of chopped garlic, sprinkle mustard seeds and chopped dill.
5. Each layer of bread is sprinkled with salt and spices until all the ingredients run out.
6. Cover with a flat lid and put oppression on top.
7. Leave at room temperature for 3 days.
8. After a day, the mushrooms are thoroughly mixed with hands several times in day.
9. Mushrooms are laid out in sterilized jars, compacted and add to the neck the juice that stood out when insisting.
10. They are closed with nylon covers and stored for 30-40 days in refrigerator until fully cooked.

How else can you cook crispy mushrooms

How to cook crispy mushrooms to make a “killer” version of a snack under a glass of alcohol?

Be sure: none of your guests will be indifferent to the dish.

• 3 kg of soaked milk;
• 3 tbsp. l salts;
• 10 peas of black pepper;
• 5 peas of allspice;
• 6 cloves of garlic;
• 3 buds of cloves;
• 2 branches of dill;
• 5 leaves of currant and cherry.

1. Soaked mushrooms boil in boiling water for 20 minutes.
2. We take it out on a sieve and let it drain completely and cool.
3. At the bottom of the sterilized cans, lay the leaves of currant and cherries.
4. In a separate container we connect the mushrooms, sprinkle with salt, add the broken branches of dill, clove buds, fragrant and black pepper.
5. Mix and lay in sterilized jars, tightly, but gently crushing mushrooms.
6. Fill with hot water and close the capron lids.
7. Leave in a warm room for 2 days, and then put it on the shelves to the basement.
8. After 30-35 days, the mushrooms are ready for use.

It is worth saying that no matter what method of salting you have chosen crispy mushrooms for the winter, each of them turns out tasty and fragrant, able to win not only your heart.