How to salt mushrooms of red -haired mushrooms for the winter in a cold and ardent way: the best recipes, tips, secrets. How to marry the saucers in banks tasty: a marinade recipe for redders per 1 liter of water. How to salt saffron and loads together, how to freeze the saffronies for the winter: recipe

Ways to pickle saucers.

So the autumn time has come. It is this time that mushroom pickers love, as there is the opportunity to collect a huge harvest of mushrooms and pick them up for the winter. In the fall, the most delicious and fleshy mushrooms are found. They are already withstanding cold weather, and, despite the rather cool nights, they quickly go away.

How to clean sails for salting?

Cleaning these mushrooms is quite simple. There are no hard films and sand on them. Accordingly, it is enough to immerse the raw materials into the water and let stand. After that, the mushrooms are simply washed in order to remove dirt and grass. You should not wash raw materials with special fanaticism, this can affect its taste.

Do I need and how much to soak the sails in front of the salting?

These are the only of all mushrooms that are not bitter. Accordingly, so you need to soak them. It is enough to soak for 20 minutes. This is necessary so that the dirt moves away from the legs and was easily washed off.

Do I need and how much to cook the sails in front of the salting until cooked?

In general, there is no need to cook these mushrooms before salting in a cold way. They are completely edible and there is no bitterness in them. But if you salt the product with a hot method, then a preliminary cook is required for 20 minutes. If the mushrooms are very large, then the heat treatment should be increased to 1 hour.

How to salt the saucers for the winter coldly correctly: recipes and secrets

The cold ambassador allows you to preserve all beneficial substances and vitamins in the product. It does not require preliminary boiling and boiling of raw materials.

Ingredients:

• 3000 g of saucers
• 160 g of salt
• Fuck leaves
• Currant leaves
• Umbrellas of dill

Recipe:

• Sort the raw materials and wash it. There is no need to clean the caps with a toothbrush
• After that, put the greens that is indicated to the bottom of the barrel
• On top of a layer of redheads and salt the main product
• Put the layer by layer in a mushroom tub
• After that, put a plate on top, and on it a 3 liter jar of water
• This is a kind of oppression that will allow mushrooms to suck
• Put the product in the refrigerator for 2 weeks and stir from time to time
• You can try after 14 days, but until a complete salting, hold the product in the refrigerator for another 14 days

How to salt the saucers coldly with garlic: recipe

The recipe is completely the same as the salin in the cold way. The only difference is that the mushrooms are pouring together with salt also garlic. It is pre -chopped or rubbed.

How to salt the saucers for the winter hotly correctly: recipes and secrets

A very interesting way that does not mean rolling cans.

Ingredients:

• 2.8 kg of saucers
• 100 g of salt
• 110 ml of oil
• Bay leaf
• Cherry and cherry leaves
• 5 Zamkov garlic

Recipe:

• Rinse the main product and remove grass with leaves
• Put the pan on the fire and put the mushrooms in it
• Boil the saucers for 10 minutes and drain the decoction
• After that, put spices and leaves on the bottom of the jars, pour salt
• Put the cooked product and sprinkle with salt
• Set the oppression on top and leave for 36-48 hours in warmth
• After that, remove the weights and upstairs pour hot vegetable oil
• Remove the blanks in the cellar, you can try after 10 days

How to marry saucers in banks tasty: a recipe for saucers for 1 liter of water

This recipe involves the use of vinegar.

Ingredients for 1 liter of marinade:

• 10 kg of the main product
• 1 l vinegar 9%
• Bay leaf
• A glass of salt
• 125 g of sugar
• Cloves
• 5 heads of garlic

Recipe:

• Rinse the royal mushrooms and cut into pieces
• Boil in simple water for 10 minutes and drain the decoction
• Prepare the marinade and cook in it for another 35 minutes
• Transfer to sterile jars and leave in the cellar
• The salt is ready for tasting after 25 days

How to salt saffron for the winter so that they do not darken?

The main reason for the darkening of the mushrooms is non -compliance with the rules of the salting.

Reasons for darkening:

• A large number of spices and vinegar
• Improper storage of the product before salting
• Prepare the salt only in enameled, glass and wooden dish
• Do not roll the mushrooms with metal lids, it is better to store in the cellar under the nylon

How to salt saffron and loads together in coldly: recipe

Rush and loads go together perfectly. They do not require preliminary soaking. The video describes the process of pickles in more detail.

Video: Ginger and Moars, Joint salting

Mushroom caviar from red -hairs: recipe for the winter

A delicious hikocerus that will help dispose of even crushed and damaged mushrooms.

Ingredients:

• 3 kg of saucers
• 5 onions
• 5 cloves of garlic
• 50 ml of vinegar
• Salt
• Spices
• Vegetable oil

Recipe:

• Rinse and boil the main product for 25 minutes and throw it on a colander
• Let the mushrooms drain and turn on a meat grinder into a homogeneous substance
• Fry the onion in a pan, enter mushroom paste
• Salt, enter spices and remaining oil, vinegar
• Cover with a lid and simmer for a third of the hour, can be rolled into jars, having previously sterilized

How to freeze saffronies for the winter: recipe

There are many options to freeze such mushrooms. Usually they are cleaned of garbage, washed and dried on a towel. Thus, prepared red-haireds are put in zip packets and placed in a freezer.

Many housewives boil or fry mushrooms before freezing. Such semi -finished products are frozen in containers.

After how many days can you eat salty saucers?

Redcles are completely edible mushrooms. Therefore, there is no need to wait 40-60 days, like with waves. Accordingly, such mushrooms can be tasted 10-30 days after salting.

The red -haired redders are green: why, can they be eaten?

Green saucers can be eaten. Very often it is these mushrooms that acquire a green hue. This is due to the fact that they grow in the coniferous forest. Also, with damage to the fungus, green juice can be released. This is normal and such a seat can be eaten.

Ringer are considered royal mushrooms. They are distinguished by delicate taste and pleasant aroma. With the right salting, they will take an honorable place even on the festive table.

Video: salting fish