Recipes for salting white breasts hot and cold way to banks

Proper salting of white breasts provides an opportunity canning mushrooms even in lean years. Choose the right one cold salting of white mushrooms is possible on this page. However, the recipes for salting white mushrooms in a hot way also presented in a wide variety, with various layouts spices and ingredients.

Among this magnificence, you can choose options for your home creativity of unique tastes. It is worth saying that hot white salting is the most hot winter method safe in preventing infectious intestinal diseases. Read about white salting hot mushrooms in jars for long-term storage, on this page. A huge amount of information on how to make pickling mushrooms of white mushrooms for the winter is a simple and enjoyable activity, allowing you to prepare a healthy and tasty product for your families.

Salting white mushrooms at home

Usually lamellar mushrooms go to the pickle, but sometimes they pickle and tubular. To pickle white mushrooms at home mushrooms they are prepared in the same way as for drying, with the only difference being that washed thoroughly. So that the washed mushrooms do not blacken, they are lowered into pre-prepared pure salted water. White breasts soaked for 3-5 days. Soak the water slightly so that mushrooms did not sour. It is changed 2-3 times a day. Soaked Mushrooms keep in a cold place. Salting dishes are pre-treated: glass and enameled (without damage to the enamel) are calcined, the barrels are steamed and scraped, then washed with cold water.

How to salt white mushrooms at home (recipe with video)

There are several ways to salt white mushrooms. at home, and you should choose the most suitable for yourself method. Fresh mushrooms cannot be stored for long periods due to the large percent of the water they contain. A few days after picking mushrooms fade, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should only be through several hours after harvest use for consumption after suitable heat treatment or processing them into persistent food products, i.e., preserve.

The right recipe for salting a white breast will save this forest gift longer. At home mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When drying mushrooms, up to 76% of the water available in them is removed. The remaining moisture for the development of microorganisms is not enough, which leads to their death.

Before you salt white mushrooms, you need to know that when cooking natural canned food, microflora kills high the temperature at which canned food is sterilized. At pickling the vital activity of microorganisms is suppressed by high temperature during cooking, and then the action of acetic acid and table salt. When pickling mushrooms, fermentation occurs, in the process which sugars turn into lactic acid. Last along with sodium chloride and is a preservative.

Watch how to salt white breasts in a video where The whole process is shown in detail.

Recipes how to salt white milk in a cold way

Before salting a white lump in a cold way, on dill umbrellas, currant leaf and horseradish leaf, lay a dense layer of mushrooms with their caps down from 5 to 8 cm, pour evenly with salt and spices, then lay the next layer of mushrooms. When the dishes are full, the mushrooms cover clean linen cloth, then the lid entering the dishes and put oppresses from above. A few days later, when the mushrooms settle, in the same the dishes are laid with a new layer of mushrooms, and so on until it is filled.

For cold salting, breasts are suitable, white loads. Salt they can be both separately and with a mixture. Before pickling white cold preserves, mushrooms need to be sorted out, clean from debris, pour clean water and leave for 1-3 hours, so that adhering debris and dirt get wet. Then mushroom caps wash off adhering dirt and rinse thoroughly in a clean water. Before laying mushrooms on the bottom of the container, pour a layer of salt. On top of it are laid the leaves of black currant, cherry and oak, leaves and horseradish root, dill stalks – to give the mushrooms a better taste and flavor. The legs of the mushrooms are cut at a distance of 0.5 cm from the cap. Stack mushrooms tightly, with their caps down, in layers of 6-10 cm thickness. Each layer of mushrooms is sprinkled with salt and spices. (bay leaf, pepper, garlic).

The recipe for how to salt the white mushrooms cold way

Continuing to learn how to salt white mushrooms cold way further, after preliminary preparation of raw materials. So, before you salt white mushrooms in a cold way, mushrooms were thoroughly cleaned, sorted and washed with running water. It is time for the magic of the pickling process itself.

1. Take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5–2 tbsp. salt on a bucket of mushrooms.
2. Top mushrooms need to cover with a layer of currant leaves, horseradish, cherries, dill to protect them from mold, which can appear on the surface of the brine.
3. Then they cover the mushrooms with a wooden circle, put a load on it and cover the container with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, lime and dolomite stones, metal rusting objects.

If there is no suitable stone, you can take an enameled pan with intact enamel and fill it with something heavy. Severity oppression should be chosen so as to squeeze the mushrooms and squeeze out them air, but do not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole process of salting takes 1.5–2 months, then mushrooms can be use as food. Indoor temperature during salting mushrooms should not exceed 6–8 ° C, otherwise they may turn sour or mold, but should not fall below 0 ° C, because at low temperature salting is slower. If the mushrooms freeze, they become black and tasteless.

Store ready-to-eat mushrooms best at temperature 0–4 ° C. The brine should completely cover the mushrooms. If the brine is small or it for some reason leaked, you need to fill the mushrooms with 10% solution of salt in boiled water. In case of mold remove it from the walls of the container with a clean cloth moistened with salt solution or vinegar, and also rinse in this solution a wooden circle and oppression. If the tub is not full, you can add mushrooms collected there. later. They need to be cleaned, washed, trimmed legs, then removed oppression and top layer of leaves, lay mushrooms on top of salted, like described above, cover them again with a layer of leaves so that they are completely covered the mushrooms, and return oppression into place.

The recipe for pickling white bread in a cold way at home conditions

In order to carry out the pickling of white mushrooms at home conditions, you need to prepare the following ingredients:

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

The cold salted white bread recipe begins with that mushrooms need to be soaked 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 of soaking, water must be changed 4–5 times.

At the bottom of the jar pour a layer of salt, then put the prepared mushrooms with their heads down.

Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds.

Cover the top layer with gauze folded in 2-3 layers, put circle with the load and leave at room temperature for 2-3 of the day.

After this time, the mushrooms will settle, from above it will be possible report new mushrooms, also sprinkling them with salt layer by layer.

Mushrooms remain in a warm room for another 5 days; if by after this time in the bank there will be little brine, then you need will increase oppression.

Mushrooms should be stored in a cool place, after 1-1.5 months they will be ready to eat.

Recipes for pickling white mushrooms for the winter in banks

Each locality has its own salting recipe. white mushrooms for the winter, some of them deserve our attention.

Cold salting of white breasts in Belarusian: before salting (and salted raw), the mushrooms must be soaked in cold water, changing it several times: breast, load – 2 of the day.

In Vyatka, pickling white mushrooms for the winter in cans is distinguished by a preliminary stage: mushrooms soak 5 days.

In Moscow: mushrooms, soaking loads in slightly brackish water for 3 days.

In Volga: mushrooms in no case soak, believe that they lose their taste. Their only good washed and salted immediately. Bitterness itself will pass.

In Oryol: just do not salt the mushrooms raw! Be sure to boil it first. They become more fragrant, and more tender, and easier for the stomach.

How to salt white mushrooms hot

Now it’s time to learn how to salt white hot loops, because with this option canning significantly prolonged shelf life.

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. Cook brine, dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth will become transparent, and the mushrooms will settle to the bottom, toss them to colander and let cool. Put the mushrooms in a jar, pouring salt and shifting leaves of currant, bay leaf, dill and parsley, garlic and adding peppercorns to black pepper. Close the jar capron cover and put in a cold place. In 30–35 days mushrooms will be ready to eat.

How to salt white mushrooms in a hot way, so that there are crispy

About how to salt white breasts in a hot way, in general features described above. Now let’s share the secret of how salt pickles so that they are white and crispy and stored in winter2 as long as possible.

For 10 kg of boiled mushrooms 450–600 g of salt, (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in slightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve, they drain water. Then the mushrooms are placed in jar or barrel, mixed with salt, covered with a cloth and lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends from storage: in a damp and warm room there is more salt, in good ventilated area – less. Seasonings are put on the bottom of the dishes or mixed with mushrooms. After a week they become fit for use. The brine throughout the shelf life should cover the mushrooms completely to prevent mold. If the brine is small and it does not cover the mushrooms, add chilled salted boiled water (take 50 g per 1 liter of water, i.e. 2 tablespoons tablespoons of salt). During storage, check from time to time. mushrooms and remove mold. The lid, the stone is oppressed and the fabric is washed away molds in soda water and boil, wipe the inner edge of the dishes a cloth moistened with a solution of salt or vinegar.

Hot White Salted Recipe

Ingredients for this white salting recipe hot way – these are the following products:

• 1 kg
• 5 bay leaves
• 3 cloves of garlic
• 15 g of dill seeds
• 5–6 peas of black pepper
• 60 g 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.

How to salt white mushrooms for the winter

Before salting a white lump for the winter, for this recipe, you need to take the following products at layout:

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now about how to salt white mushrooms correctly for the winter, for this mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender flesh quickly washed with cold water, bitter mushrooms soaked for a few hours or the whole night. Drain water and layers pouring each layer of salt, put in large jars or a barrel. They fill the bottom with salt, lay the mushrooms (with caps down) with a layer of 5-6 cm and again sprinkled with salt. The top layer is sprinkled with salt more saturated, cover with a clean napkin, a wooden circle with oppression. In a few days, the mushrooms will settle. Add a new batch mushrooms or fill with mushrooms, previously salted in another small the dishes. The resulting brine is not poured, but is used together with mushrooms or even without them – it gives a pleasant taste to soups and sauces. Mushrooms so salted in this way are salted out and become usable after one or two months.

Recipes: how to pickle white mushrooms in jars at home conditions

Choose a suitable recipe for how to pickle white mushrooms, very difficult, because each family has its own taste preferences. Front how to salt white mushrooms in banks, we suggest you familiarize yourself with the most interesting ways of preparing such conservation further on the page.

Dry salting of white mushrooms

Prepared mushrooms – 10 kg; salt – 500 g.

Mushrooms to clean and disassemble, trim the leg, put in a bowl, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably condense. As they subsidence, you can add fresh tribes, sprinkling them with salt, while the dishes will not be filled and subsidence will stop. Mushrooms are ready for after 35 days.

Salting Blanched White Cheese

For 10 kg of raw mushrooms, 400–500 g of salt (2–2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

The peeled and washed mushrooms blanch: placed on a sieve, pour plenty of boiling water, keep for a couple or for a short time dipped in boiling water to make the mushrooms elastic. Then fast cool, fill with cold water or keep in a draft. Salt just like fresh mushrooms. After 3-4 days, blanched mushrooms suitable for use.

Salted soaked and boiled mushrooms

Many leaf mushrooms are bitter, spicy, or unpleasant. taste and smell. These deficiencies are eliminated by soaking the mushrooms in water for 2-3 days or boil well.

Mushrooms are placed in a bowl and poured with cold salted water. (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden round, above – the load. The dishes with soaked mushrooms are put in the cold, better fridge so they don’t get sour. Soaking time from 1 to 3 days. Water is changed at least once a day.

Sometimes soaking is best replaced by scalding.

Mushrooms with persistent unpleasant taste and smell must be boiled. Mushrooms, dipped in boiling water and boiled for 5 to 30 minutes. Water after each boiling or scalding must be poured. Pot after boil mushrooms should be well wiped with dry salt, wash thoroughly and wipe dry.

Salting of white breasts and podgruzdy in Altai

• 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

Mushrooms are sorted, cleaned, cut the leg and soaked 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.

White breasts are piquant

• 1 kg
• 50 g of salt
• Bay leaf
• Dill seeds
• black pepper to taste

Before you salt the white mushrooms at home on this prescription, soak the mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Gruzdi cool in brine and lay in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Banks are closed with a lid and stored in the cellar or refrigerator. Mushrooms will be ready for use in 10 days.

Spicy breasts

• 1 kg
• 50 g of salt
• Garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the buns in cold water for 7-8 hours. Then rinse, put in another dish, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Gruzdi cool in brine. Put garlic, cloves on the bottom of sterilized cans, pepper. Then put the cooled mushrooms. Top to every jar put dill, leaves of currant, cherry and 1 tbsp. l salt. Pour mushrooms with brine and close the jars with lids. Store in a cellar or the fridge. Mushrooms will be ready for use in 10 days.

Mushrooms with onions

• 1 bucket of mushrooms
• 400 g salt
• onions to taste

Wash the breasts, soak them for 2 days, changing every day water. Put the prepared mushrooms in a container in layers, sprinkling with salt and chopped onions. Press on top with oppression and keep in cool place 1.5–2 months.

Small dumplings

• 1 bucket of small loads
• 400 g salt
• dill to taste

Select small breasts, rinse thoroughly, but do not soak. Dry on wire racks. Put prepared mushrooms in large jars layers, sprinkled with dill and salt. Top with salt, cover cabbage leaves. Do not put oppression. Soak in a cool place. 1–1.5 months. Soak mushrooms before use.

Horseradish Mushrooms

• 10 kg
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice taste

Peel the mushrooms, cut the legs. Soak the prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Mushrooms put in capacity in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top with a load. If during the day no brine is formed; the load should be increased. After mushrooms will settle, add fresh to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready to eat. 20-25 days after laying the last batch.

Salted breasts

• 1 kg boiled breasts
• 50 g of salt
• horseradish leaves
• blackcurrant leaves
• spices to taste

Soak the peeled mushrooms for 24 hours in salted water. (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Discard in a colander and cool. Lay in containers in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currants. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in brine.

White mugs of hot salted Oryol

• 1 kg of mushrooms
• 2 tbsp. tablespoons of salt
• 5 peas of allspice
• 7 peas of black pepper
• ground red pepper
• 20 g of dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it repeatedly. Boil in lightly salted water for 5–8 minutes. Discard in a colander and cool. Lay in containers in layers, pouring salt and shifting with spices, blackcurrant leaves and stalks of dill.

Salty Blanched White Mushrooms

• 10 kg of mushrooms
• 400–500 g of salt (2–2.5 cups)
• garlic
• parsley
• horseradish leaves
• stalks of dill or celery

Blanched peeled and washed mushrooms. To do this, put them in colander, pour plenty of boiling water, keep for a couple or for a short time to lower in boiling water so that the mushrooms become elastic, do not fragile. Then quickly cool, pour cold water. Lean back on colander, drain to water. Transfer in prepared containers in layers, pouring each layer with salt and shifting garlic, parsley, horseradish leaves, dill and celery. 3-4 days later, blanched mushrooms are salted and edible. In this manner it is good to salt the russula, annular caps, rowing.

White breasts sterilized in brine

• fresh dense mushrooms
• lemon acid
• salt

Rinse the cleaned mushrooms, cut large ones into 2 or 4 parts, and boil in water with a small addition of salt and citric acid. Then strain, rinse with cold water and spread well-dried on banks to a height of 1.5 cm below the edge. Pour with brine (1 l water 1 tbsp. spoon of salt without top), close the lids and sterilize at a temperature of 100 ° C – 90–95 minutes. At the end of sterilization banks immediately cool. After 2 days, sterilize the mushrooms again 45–50 minutes at 100 ° C. For long-term storage sterilization through Repeat for 2 days (45-50 minutes at 100 ° C).