Crispy fragrant breasts in a barrel – what could be more delicious as a hot dish snack? For lovers of this conservation alternatives simply do not exist. Therefore questions about how to salt the breasts in the barrel correctly and efficiently, always will excite the minds of modern people. This is understandable. After all salty mugs in a barrel perfectly retain their taste and acquire additional crunch due to tannins, secreted in brine by wood. Choose the method of their preparation is not as simple as it seems at first glance. After all, from the ratio spices and ingredients will depend on the end result, whose organoleptic qualities can be evaluated no earlier than in a month.
We offer time-tested recipes of salted breasts in barrels that were used in our country in the past century. All products are in perfect balance. between themselves. Feel free to choose the recipe for the mushrooms in the barrel and experiment with harvesting mushrooms for the winter cold and hot way.
Salting a lump in a wooden barrel
Barrel salting is a traditional way blanks of this product for the winter. Mushrooms are salted in wooden tubs or glass jars. Tin, galvanized and pottery is corroded by brine and forms harmful substances, which can poison mushrooms, so it can not be used for pickles. The container prepared for pickling mushrooms must be clean and no odors. Dumps before pickling need to be soaked to they did not let water pass. Only salted tubs are suitable for salting. deciduous trees – birch, oak, linden, alder, aspen. New oak tubs need to be soaked for 12-15 days, changing water every 2-3 days to remove tannins from wood, otherwise they cause blackening of mushrooms and brine.
Used dies must be thoroughly washed and steamed. boiling water mixed with caustic soda (50 g per 10 liters of water). They can also be steamed with boiling water with the addition of juniper or heather. There are three ways to pickle mushrooms: cold, dry and hot. Rural people often use cold and dry methods, the townspeople are hot.
Cold pickling is a sour thing, because a preservative it contains not salt, but milk formed during fermentation acid.
Cold salted mushrooms do not reach readiness earlier than a month and a half – two months, but they are tastier and better stored than hot salted mushrooms. Hot salted mushrooms way, ready to eat in a few days, but they soft and do not withstand long-term storage. In cities where there is no conditions for cold salting, this method is preferable.
Barrel pickling recipe
The following will be required for salting the loaves in a barrel Ingredients:
- 1 kg boiled breasts
- 50 g of salt
- horseradish leaves
- blackcurrant leaves
- spices to taste
The recipe for pickling mushrooms in a barrel is as follows: peeled mushrooms soak for 24 hours in salted water (30–35 g of salt per 1 liter water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Throw in a colander and cool. Lay in a wooden tub in layers, pouring salt and shifting with spices, horseradish leaves and black currants. Over mushrooms also lay leaves. Cover with gauze and put light bends so that in a day the mushrooms are immersed in brine.
Salt black mushrooms in a barrel in Moscow
Before we add black mushrooms in a barrel in Moscow, soak the mushrooms in salted water for 3 days. Before salting they need boil for 5 minutes. Put soaked and boiled mushrooms into the barrel, with the hats down, pouring each layer with salt with the addition of spices. The layer of laid mushrooms should not be thicker 6 cm.
How to salt a breast in winter in an Oryol barrel
Ingredients:
- 1 kg
- 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 the mushrooms for the winter in an Oryol barrel, soak the mushrooms in salted water, changing it several times. Boil in slightly salted water for 5-8 minutes. Throw in a colander and cool. Lay in a wooden tub in layers, pouring salt and shifting with spices, blackcurrant leaves and stems dill.
How to salt the breasts in a barrel in a cold way
Ingredients:
- 10 kg raw mushrooms
- 450 to 600 g of salt (2-3 cups).
Before you add salt to the barrel in a cold way, mushrooms collected in dry weather are cleaned, removing all damaged parts, then the mushrooms are washed with cold water.
Drain water and layers, pouring each layer with salt, stacked in a barrel.
They fill the bottom with salt, lay the mushrooms (with the caps down), a layer of 5-6 see and again sprinkled with salt.
Sprinkle the top layer with more saturated salt, cover with clean napkin, on it lay a wooden circle with oppression.
In a few days, the mushrooms will settle.
Add a new portion of mushrooms or fill with mushrooms, salted earlier in another small bowl.
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.
Stone-oppression should be moderate: if it is too light, mushrooms rise up, if too heavy can break mushrooms.
More ways to pickle mushrooms
Dry pickling
Ingredients:
- Gruzdi – 10 kg
- salt – 500 g.
Peel and dismantle the mushrooms, trim the leg, lay in wooden barrel, sprinkle with salt, close with a napkin, put Top circle and cargo. Salted mushrooms, separating your juice, are noticeable compacted. As they settle, you can add fresh tribes, pouring them with salt until the dishes are filled and settling will stop. Mushrooms are ready to eat after 35 days.
Salted boiled breasts
For 10 kg of boiled breasts:
- 450-600 g of salt
- garlic
- bow
- 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 barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with appropriate amount of salt.
The amount of salt depends on the storage location: in wet and warm more salt in a well-ventilated room – less.
Seasonings are placed at the bottom of the dishes or mixed with mushrooms. Across week they become usable. Pickle over the entire shelf life should completely cover the mushrooms in order to avoid moldiness. If the brine is small and it does not cover the mushrooms, add chilled salted boiled water (per 1 liter of water take 50 g, i.e. 2 tablespoons of salt). During storage should check the mushrooms from time to time and remove mold. Cover the stone is oppressed and the fabric is washed from mold in soda water and boiled, the inner edge of the dishes wipe with a cloth moistened with a solution salt or vinegar.
Salting of mounds and podgrudy 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.
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.
Salted Blanched Mushrooms
Ingredients:
- 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 to prepared wooden a tub with layers, pouring each layer with salt and shifting garlic, parsley, horseradish leaves, dill and celery. In 3-4 days blanched mushrooms are salted and edible.
