How to salt black mushrooms in a cold way. Delicious salting of black mushrooms at home

In this article, we will consider in detail the question of how to salt black mushrooms in order to delight our loved ones with delicious delicacies all winter.

As you know, black mushrooms are widespread mushrooms, the campaign for which always ends with full baskets. They are painted dark olive or even dark in color, so they are easy to recognize. Even though they do not belong to the first category, they are very tasty and therefore are very popular. Fresh mushrooms can be fried, but experienced mushroom pickers and cooks recommend salting them. Since salted breasts are rightfully considered ancient delicacies, which are not only tasty, but also very healthy. There are several ways to salt black mushrooms. All of them have their own characteristics, which attract cooks. Below is a description of how to properly salt the mushrooms, as well as several popular recipes for harvesting mushrooms.

How to prepare mushrooms

Before salt the mushrooms, you need to take time to prepare them. After they have been assembled and brought home, the breasts should be sorted. First, you need to sort them by size, small in one bowl, large in another. Secondly, to select other types of mushrooms, if they are in the basket, this also applies to varieties of mushrooms, because black salted according to one recipe, white completely different.

The sorting process can be combined with peeling mushrooms. To do this, you can use a brush or knife, although the latter is preferable. With a knife, it is easy to remove debris from the inside of the fruit body, and clean the hat from above. Also, if there is a darkening or damage, then these parts should be removed.

And so, the mushrooms must be placed in an enamel container and pour in a pre-prepared brine at the rate of one tablespoon of salt in two liters of water. Mushrooms are soaked for five to seven days. The brine in the mushrooms is changed daily, and if the breasts are large, then you need to do this twice a day.

After, the mushrooms also need to drain, and only then proceed directly to the salting process.

The choice of salting

There are two ways to pickle mushrooms;

cold;
hot.

The choice depends on the personal preferences of the cook, because each method has its own characteristics.

Cold - it takes time for the mushrooms to reach the desired condition, it will take about two months. At the same time, the breasts completely retain their shape and become crispy. Another point that is important when choosing this particular method is the presence of a cellar and a wooden container, in which black breasts will be pickled.

The advantage of hot is that it is simpler. The mushrooms are prepared for at least thirty days, in the bank, it can be stored in the apartment. Mushrooms prepared for the winter by hot salting have a soft structure.

Therefore, the choice of the method of salting mushrooms depends on objective reasons, t and on personal preferences.

Goodies!

Hot way

Hot black salads can be salted using several recipes. The most common:

pre-prepared breasts are placed in boiling water and boiled for ten minutes;
then they are removed with a slotted spoon from the pan and transferred to another container;
prepare a pickle of ten tablespoons of salt for five kilograms of mushrooms and water, so that they are covered by two centimeters;
black mushrooms are poured with brine, put on fire and boiled for at least forty minutes, at the end add lavrushka, cloves, allspice;
after boiled mushrooms, it is necessary to cool and arrange in glass jars and pour in the cooled brine, having previously removed the bay leaf from it;
banks are closed with plastic lids or rolled up;
seven days later, the mushrooms have already salted.

You can salt black mushrooms in a hot way for the winter in a slightly different way, the recipe is also simple.

You need to take prepared blackberries (washed, peeled and soaked), boil them for twenty minutes after boiling, let it drain in water, and then put the mushrooms in jars, on the bottom of which you need to put salt (the amount is calculated in a proportional way, ten kilograms of boiled breasts are calculated ten tablespoons of table salt), a few peas of allspice, a couple of leaves of currant and cherry, optionally add a little garlic. Mushrooms are stacked tightly with their hats down, after which they are poured with boiling water and covered with lids. In a month, black breasts will be ready and they can spoil household members.

Mushrooms are also salted in enameled dishes. First of all, they are boiled, filtered, and then placed in a pan in layers. Each layer needs to be well salted. Put a plate on top and oppress. After two weeks, the mushrooms can be eaten.

Eating!

Cold way to pickle mushrooms

It’s also easy to salt black loaf in a cold way, only it will take much more time to get the result.

Of course, it is ideal to use wooden containers, in them mushrooms turn out more fragrant and crispy. But as an alternative, you can use enameled dishes. Currant leaves are placed at the bottom of the tub, and then the breasts (prepared in advance, as described above) with their legs up. Each layer of mushrooms is sprinkled with salt (for one kilogram of mushrooms - three tablespoons of salt). Tastefully add dill, garlic, cloves, allspice, but spices can be dispensed with. Then the mushrooms are covered with a clean cloth and oppression is established. Within a few days, a liquid should appear in the barrel, if it does not exist, then you need to prepare a brine and pour mushrooms in them so that they are all in it. To prepare it at the rate of one tablespoon of salt per half liter of water. The fabric is periodically washed from the mold that appears on it. After a month and a half, black breasts are ready for use.

Juicy and fleshy breasts are rightfully considered the best option for pickling mushrooms. An important role is also played by the fact that they grow in rather large groups. In this article, you will learn how to salt the breasts for the winter.

How to salt the mushrooms for the winter? There are several types of breasts: black, white, raw, yellow, and aspen. And they all perfectly salt. There are also two ways to pickle mushrooms for the winter - cold and hot.

Black Lump Description

Black lumps belong to the fourth category of mushrooms, that is, conditionally edible. This mushroom is usually consumed in a salty form after boiling it or after soaking for a long time with a change of water. And with proper storage and salting, the taste of the loaf and its strength is preserved for up to three or more years.

The hat of the black breast reaches 30 centimeters. It is dark brown, greenish black, brown-olive in color, dense, fleshy, with barely noticeable dark circles, slightly sticky. The young lump, which grows in deciduous or mixed forest, has a flat hat, has a depression in the middle, slightly lowered by the edge bent down. The breast grown in the spruce tree has a funnel-shaped hat, thin, with more frequent plates. How to salt black breasts correctly so that they benefit your body? Now we will share the recipe!

Instead of soaking, black muffins can also be boiled in salted water (10 grams of salt per liter of water), time 5-6 minutes. After that, fold the breasts into a colander and cool them under running water.
At the bottom of the container to salt the black mushrooms, pour a small layer of salt, currant leaves, horseradish root slices, garlic slices, dill sprigs, then put the mushrooms on top of the bottom with a layer of no more than six centimeters and sprinkle with salt again.
Thus, fill the entire container with lumps. From above, lay the leaves of currant, horseradish roots, garlic, dill branches, cover it all with a cloth and put oppression. After 2-3 days, take out the black breasts in a cold room.

How to salt hot mushrooms for the winter

To hot pickles, take:

1 kilogram of mushrooms,
1 onion,
2 tbsp. tablespoons of salt
dill umbrellas
cherry leaves
horseradish leaves
pepper peas.

To salt the mushrooms for the winter, first wash the mushrooms and soak in cold water overnight. Then fill them with cold water, bring to a boil, remove the foam and drain the broth. Do not forget to rinse the breasts.
Then you should fill the breasts with cold water and leave for half an hour. Drain and fill with a new one. This must be done three times.
Put dill and cherry leaves on the bottom of the prepared cans, mushrooms on them, and onion rings on the mushrooms.
Now you need to prepare the water, which you will fill in the mushrooms to salt for the winter. To do this, bring it to a boil, put peas and salt in it. Pour the mushrooms with the prepared brine. Then sterilize jars that are not covered with lids for 30 minutes. Cover the sterilized breasts with leaflets of horseradish and close the lids. After 30-40 days, the breasts can be eaten.

How to salt black mushrooms for the winter cold way - recipe number 1

To salt, sort the black breasts. Firstly, in adult breasts, the top cover of the cap is first removed.
Also, they cut off the legs of the hats, soak a lump in cold water and clean the hats well from dirt, then rinse them then in cold running water.
Soak the prepared black mushrooms in either salted and water (per 1 liter of water - 10 grams of salt and two grams of citric acid) from half an hour to 48 hours, changing the water at least twice a day.

How to salt black mushrooms for the winter cold way - recipe number 2

The best way to pickle black mushrooms is cold. Before you salt black mushrooms, you must thoroughly clean the mushrooms, soak them in salted cold water for 3-5 days. Change the water in the mushrooms at least three times a day. Black breasts are soaked because they contain bitter juice.
Remember that after soaking that pungent taste will significantly decrease, but finally it will not be available only 30-45 days after pickling black mushrooms.
When you soak black mushrooms, do not forget to carefully monitor that they are not acidified. After soaking, rinse the black mushrooms in cold fresh water, transfer to a colander or sieve, wait for the glass to water. Only after this can you start pickling.
In order to pickle black mushrooms, lay them in rows prepared in advance. Each row must be sprinkled with salt. Take 40-50 grams of salt per kilogram of peeled mushrooms.
Black mushrooms should be stacked tightly enough. To do this, position them so that the hats are down. The thickness of one layer of mushrooms of mushrooms should be no more than six centimeters. You should be sure to sprinkle each such layer with spices and salt. As spices, to salt black mushrooms, you can use cloves, bay leaf, blackcurrant leaves, black pepper.

Black salting tips

Try to salt the hats and mushroom legs separately. When the mushrooms are already salted, they need to be covered with a cloth, upward with a wooden circle that freely enters the barrel. It must be boiled in advance.
To add black mushrooms to the mushrooms, put a load, also boiled, on a wooden circle.
Also, to pickle black mushrooms, you can use cans. In this case, the upper fungi are pressed with two perpendicular boiled sticks,
Add a new portion to the mushrooms when they settle. Do this so that the dishes are full. Prevent mold. Otherwise, wash the circle and boil the cloth.
When your dishes fill up, after five to six days, check to see if a pickle has appeared. If it is not enough, be sure to increase the load.

It will be possible to use salted black mushrooms in food in about 35-40 days.

How to salt the breasts for the winter in a cold way

gruzdi - 1 kg
horseradish leaves
salt - 40-50 grams,
dill umbrellas
garlic - 3-4 cloves.

In order to salt the breasts for the winter, sort the breasts and remove the legs. After that, soak for 12 hours in cold water. Rinse the soaked mushrooms in running and cold water and be sure to clean the caps from dirt. Then you need to re-soak the mushrooms in cold water. But water should be salted and acidified. To do this, prepare 10 grams of salt and 2 grams of citric acid per 1 liter of water. In order for all the bitterness to leave the soils, soak them for up to two days. Do not forget to change the water at least twice a day, adding each time citric acid and salt.
To salt the breasts for the winter, take a container in which you will salt the breasts for the winter. Sprinkle salt on its bottom, put horseradish leaves, chopped garlic and dill umbrellas. On spices in order to salt the breasts for the winter, start stacking the breasts. Try to keep the layer of mushrooms about 6 centimeters. Then sprinkle them with salt. Spread the mushrooms again. Etc. When the entire container is full, put spices on top of the mushrooms, cover with a cloth and place under oppression.
Wait 2-3 days at room temperature. The breasts that you will salt for the winter will start up juice and decrease in volume. After that, put the mushrooms in a cool place for another 50 days. After this time, your mushrooms will be ready.

Bon Appetit!

When the long-awaited mushroom season arrives, many housewives wonder how to salt the mushrooms. After all, one wants to enjoy the impeccable taste of the gifts of the forest throughout its entire length and cold winter. At the same time, these mushrooms are ideal for salting, which can be done in two ways - hot and cold. Each of them gives the workpiece a pleasant taste. Which one is tastier is up to you to decide, but we will tell you how to perform the procedure correctly so that the final result meets expectations.

You can add salt at home in any dish, choose the one that will be most convenient for you. However, it is best to use glass jars for this. The thing is that in this form they take up little space, and they are stored much longer. Pay attention to the fact that it is recommended to cut the legs before salting, so it will be much more convenient to put them in containers. As for the legs, you don’t need to throw them away, you can cook various dishes from them, for example, fry with sour cream.

As mentioned above, there are two ways to salt the breasts: hot or cold. At the same time, for a variety of flavors, you can supplement the main ingredient with other types of mushrooms, namely thrush or mushrooms. You can use both dry forest products and fresh ones. However, with the cold method of salting, focus on soaking the mushrooms. Remember that after cleaning them from dust, dirt and earth, you do not need to boil. If the fight against dirt has failed, do not worry, use toothbrushes, brushes and washcloths for this purpose.

Cold salting

Ingredients:

black mushrooms (healthy fruits) - one kilogram;
salt - fifty grams;
allspice - at its discretion;
horseradish (you can not use it, if desired);
bay leaf;
blackcurrant leaves (optional).

Step-by-step instruction:

We clean the mushrooms, wash it well in water, and leave it to soak for three to four days. However, every day we change the water two to three times, otherwise the mushrooms will mold. Before starting salting, re-wash the mushrooms in clean water. After that, lay them in a container in layers, pouring peppercorns, salt, parsley, currant leaves and horseradish.
We double the gauze and place it on top of the saucepan where you placed the mushrooms and other ingredients necessary for the recipe. Next, put a lid on the saucepan, which is one size smaller than the saucepan itself, put oppression on top. The procedure can be done in the bank. However, for this it is necessary to lay the mushrooms you have collected, tightly filling the cans so that there is no free space between the lid and the forest beauties.
After that, put the mushrooms for forty days in a cold place. After a while, the pungent taste of the gifts of the forest will disappear and the mushrooms will be ready for use. We remove the material, if necessary, cut the fruits, if they are large and season them with fresh onions, garlic (add a lot), sour cream (best homemade) or vegetable oil purchased.

Hot pickling option

Ingredients:

black mushrooms (not wormy) - one kilogram;
salt - thirty grams;
allspice - at your discretion;
horseradish (you can not add, if desired);
bay leaf;
blackcurrant leaves (use fresh).

Step-by-step instruction:

We clean the mushrooms, wash well from dirt and earth, using a brush or brush. We pour water from the forest and put it on the fire. You need to boil for about ten minutes. After the mixture boils, drain the water, wash the mushrooms again, fill the mushrooms with clean water and set them to boil for another twenty minutes.
After twenty minutes, drain the water, let it cool slightly, and lay it in layers in a container. Be sure to pour peas, salt, pepper, horseradish and leaves of black currant.
The gauze must be folded in half and put it on top of the container, after which we place the lid, which is smaller in comparison with the saucepan and lid. As already indicated in the first recipe, salting can be done in a jar, but only in this case, you need to stack the mushrooms tightly, leaving no empty space. We put the mushrooms in a cold place for two weeks. After that, their mode, if necessary, add garlic, onions and season with oil or sour cream.

In order to determine which method you like best, we recommend preparing mushrooms in both hot and cold ways. Thanks to this, next year you will know which of the options to give preference.

And finally, remember, in some recipes there is information that garlic must be pickled with mushrooms. We do not recommend doing this, because after standing for several days it will give the breasts an unpleasant odor. It is best to add a spicy ingredient before serving the mushrooms on the table.

For salting the breasts in a cold way, the hostess will need:

5 kg of mushrooms;

250 grams of salt;

15 pieces of blackcurrant leaves;

15 pieces of cherry leaves;

5 pieces of horseradish leaves;

5 stalks of dill;

10 pieces of bay leaf;

20 peas of black pepper;

head of garlic.

First of all, the breasts must be cleaned of dust and debris. Next, prepare the dishes for salting. To do this, pour the bottom of an enameled pan with a small amount of table salt and transfer half of the leaves of currant, cherry, half of the dill and horseradish (completely) there.

The next stage of preparation is laying mushrooms in a dish. They are laid with their hats down. The layer should not exceed 10 centimeters. On top put a few leaves of cherries, currants, finely chopped garlic and dill. And then again mushrooms. The last layer is also covered with currant leaves, cherries and dill. Due to this, mold does not appear on the mushrooms.

On top of the pan put a plate or wooden circle and put under oppression. A container filled with water or an ordinary stone is used as oppression.

Store mushrooms in a dark, dry room. The temperature should not exceed 6 degrees. Otherwise, the workpiece will deteriorate.

Mushrooms can be consumed within a month from the moment of salting.

Hot Ambassador

In order for the mistress to:

1 kg of mushrooms;

5 cloves of garlic;

4 things. cabbage leaves;

First you need to thoroughly rinse and clean the various debris mushrooms. Then they are poured with cold water and left in this position for a couple of hours.

After two hours, the mushrooms are washed again. For best results, it is recommended to use a brush or kitchen sponge. Washed breasts are poured with cold water and set on fire. After the water boils, the mushrooms are boiled over low heat for 20 minutes.

Then, having removed the pan from the fire, the mushrooms are thrown into a colander, and the broth remaining from them is filtered and put in the refrigerator. Next, they take an enameled pan, spread dill seeds, garlic to the bottom and pour them with salt. Mushrooms are laid out on top. As with cold salting, this is done with the hats down. The layer of mushrooms alternates with a layer of salt and so on to the very top.

Put a plate on the pan, and put oppression on top. Juice released from mushrooms should completely cover them. If for some reason this did not happen, the breasts are poured with broth from the refrigerator. After a few days, the mushrooms are laid out in jars and corked or simply covered with plastic lids, and you can eat them in a week after the moment of salting.

Now you know how to salt black mushrooms in a hot and cold way. Bon Appetit!

Black lump refers to conditionally edible mushrooms. In some food reference books, it is not even recommended for food, but it is proved that when boiling and salting in these mushrooms, a maximum of a quarter of harmful substances remain that do not provoke food poisoning. It will take a lot of time to cook a black loaf. This is a long process, but the result is worth it. Salty breast has a special taste that will help satisfy hunger during the long winter.

Black lump belongs to conditionally edible mushrooms.

The black chest of skilled chefs is considered a delicacy. In salting, a similar mushroom has a refined taste. The main problem is that this mushroom is very easy to confuse with its poisonous and life-threatening counterparts. To prevent this from happening, follow banal precautions.

Very often black breasts grow next to the mushrooms of the pigs. In some ways they are similar, although it will not be difficult for an experienced mushroom picker to distinguish between poisonous and edible.

It is important to remember a few simple points in order to distinguish a black breast from dangerous brethren in the forest:

The loader will always have light plates;
The plates are attached to the leg evenly;
Most often grows directly.

Black breast, in addition to its special taste, is rich in B vitamins. In addition, it is very popular among vegetarians, as it contains a large amount of protein. For a long time in Russia they did not eat any other mushrooms, except for a lump, considering it unconditionally the best. In Siberia, and now it is the most useful among all species.

The most important thing in preparing mushrooms is to get rid of bitterness. That is why it is considered conditionally edible, since it becomes suitable for eating only after the bitterness leaves it.

Salting of black breasts (video)

How to salt nigella

First of all, it is necessary to soak the black mushrooms. This is a prerequisite. Usually this procedure takes three days.

Rinse the harvest and then put in cold water. It needs to be changed three times a day in order to get rid of dissolved harmful substances faster.

Do not forget that the milk contains dangerous milky juice. After the soaking procedure, the hazardous substances go away, although there is still debate that some of them still remain and enter the body.

First you need to soak the black breasts

In a few days, the pungent taste will disappear, but it will be possible to completely get rid of it only a month and a half after salting in jars. After the water drains and the product dries, you can proceed, in fact, to the salting procedure.

Hot and cold black salting

The following ingredients will be needed:

Mushrooms themselves;
Salt at the rate of 50 grams per kilogram of mushrooms;
Allspice peas;
Horseradish root;
Bay leaf optional.

Please note that garlic is not recommended. A very unpleasant odor arises from it. After soaking the mushrooms, it is recommended to rinse again.

Lay mushrooms in jars in layers;
Between them, make a layer of powdered pepper, salt, horseradish and bay leaf;
After completing the procedure, put gauze on top, folding it in half;
Pay attention to the lack of free space between the product and the lids of the cans;
After that, the jars are put in a very cold place for forty days;
The pungent taste will disappear after about 40 days;
After a month and a half, check the product for taste;
If they are ready to eat, now you can add garlic or vegetable oil and eat as a main dish at the festive table.

This is the so-called cold way salting of black breasts. There is an alternative method.

Hot way

The hot method involves a more traditional approach to conservation and will help to salt the product much faster.

Mushrooms, of course, need to be cleaned and washed. Further, it is important to strictly follow the points traditional recipe and cook according to the instructions:

Put the mushrooms in a pan and bring to a boil;
Boil them for about ten minutes;
Repeat the procedure, only now boil for about twenty minutes;
Leave in hot water for twenty minutes;
After that, lay in layers in a pan, and between the layers add salt, pepper and traditional spices;
Further, everything is done by analogy with the cold method;
Banks are put in a cold place for about 15 days.

The hot way involves a more traditional approach to conservation

The taste of mushrooms is very different when salted in a hot and cold way. Now more and more lovers prefer to eat breasts. hot way due to the big time savings.

Recipes for preparing brine for bread per 1 liter of water

Preparing brine for breasts is a special art.

Take the following ingredients:

A kilogram of mushrooms;
50 grams of salt and various spices;
Cherry Leaves
Bay leaf;
Horseradish;
Allspice;
Clove
Vinegar.

The key to preparing the brine is to prepare the mushrooms themselves

The key to preparing the brine is to prepare the mushrooms themselves. Trim their legs and any damaged parts. Wash very carefully. If the mushrooms absorb a lot of moisture, then the taste at the outlet will turn out to be fresh.

Cooking:

Cut the mushrooms into medium pieces and cook for about an hour;
Remove foam that will gradually come to the surface;
Do not spare the salt and granulated sugar;
During cooking, you will also need to add a few teaspoons of vinegar;
Soon boil the resulting mixture again;
Cook for another twenty minutes;
Roll the mushrooms in a jar and cool.

Savory Recipe

In addition to the classic recipes, there are several special ways to cook mushrooms.

It will be correct to use all of the following ingredients for this recipe:

White breasts;
Currant leaves;
Garlic.
Salt;
Sugar;
Pepper;
Cloves;
Vinegar (9%).

In addition to the classic recipes, there are several special ways of cooking

The recipe is not too different from the two classic ones, but still has certain features:

Boil the washed milk for about 10 minutes;
Carefully monitor the foam, removing it at the right time;
Put the washed leaves and garlic in jars;
At this time, you can cook marinade (cooked for about 15 minutes without mushrooms, and then with buns);
First, mushrooms are placed in the jar, and then vinegar is poured, after which boiling marinade is added;
Close the lid tightly and store at a cold temperature.

Cinnamon Preservation

Cinnamon gives the breasts an even more unusual taste. This is one of the most modern mushroom recipes. A very good appetizer would be for dishes with potatoes. All traditional ingredients are used for it.

First, sterilize the jars in the oven and start cooking:

Pour boiling water over the mushrooms for seven minutes;
Cool them immediately with cold water;
Next, in a saucepan, bring the water to a boil and add spices with mushrooms;
Cooking is necessary not for a specific time, but until the moment when the breasts sink to the bottom;
Pour vinegar at this point.

By tradition, store in a cool place.

Homemade black pickles (video)

With proper preparation, breasts can be a safe dish, but the main thing is to be careful. First of all, soak the mushrooms for three to four days. In no case do not eat if the dish turned out to be bitter. It is not recommended to eat this type of mushroom very often, although it is rich in various vitamins. Try to observe safety measures, and then they will become an excellent addition to your winter table.

Originally posted 2017-05-25 06:57:22.

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