The saline of white and black loads for the winter is hot and cold: the best recipes. How to marry the loads delicious in glass jars for the winter: the recipe for the marinade per 1 liter of water. How to clean, wash, soak and cook the loads in front of the salting?

The salting and pickling of the loaders in the winter: many simple and understandable recipes. Delicious recipes for salting and pickling loaders.

Autumn is magical time with a mass of gifts, one of which is mushrooms. No matter how the industrial cultivation of mushrooms develops, they cannot be equal to delicious and aromatic mushrooms collected in the vastness of our multifaceted homeland. This article is dedicated to the harvesting of loads in the winter. In no dependence, you are a young mistress or for many years close mushrooms in the winter, we guarantee that you will certainly select an interesting new recipe in this article.

How to clean, wash and how much to soak the loads in front of the salting?

Markles are disliked by young housewives, since there are a lot of work with them, and they must also be soaked from bitterness. But we will tell you how to process a large number of loaders in a short time and do it with minimal costs. There are two methods of preparation, we recommend that you try both options and use the one that is suitable for you.

To begin with, be sure to sort the mushrooms, fold the elastic and fresh, but it is better to discard the spoiled, rotten and worms immediately. There is an opinion that they can be cut and put into business. Yes, you can, but not in winter sunsets. It is better to prepare the circumcised immediately for the table.

Now, wash each mushroom under a stream of running water, washing out dirt and sand and send the loads to the pan or a bucket in which you will soak.

Within two days, change the water 3 times a day to fresh, after that, wash the mushrooms again and you can proceed to conservation.

The second method says that after sorting the moves, immediately send them to be unwind for 2 hours, and then rinse under running water and send them to two -day soaking.

IMPORTANT: MOUNSES OF THE COMPLEMENT FLAVED WITH PEOPLE Mushrooms, so if you are a beginner assembly of mushrooms, go to collect with an experienced mushroom picker. If there was at least one poisonous mushroom in the basket - the whole basket needs to be thrown away! Remember - life is more expensive than any delicacy, you should not take risks.

Cleaning the loaders The following important step after soaking. Remember that the mushrooms are heavy in the gastric digestion and any improper treatment can lead to a hospital bed. Therefore, it is important to carefully work out each mushroom.

To clean the loads is simple - a hard brush and running water for rinsing the brush. We clean both hats and legs. For work, a toothbrush or the hard side of the washcloth is perfect, take what is not a pity to throw it away after use. The cleaned load is completely white. In addition, do not forget to relieve mucus with black loads, and then clean them to white.

But if dried loads are prepared for you - it is enough to soak them within 30 minutes before cooking, and you do not need to clean it additionally!

Important: after soaking, take out one mushroom, break off and try a piece, if not bitter, you can proceed to the next step.

How and how much time to cook the loads in front of the salting?

Despite the fact that almost all recipes begin with the cooking of brine and subsequent cooking mushrooms in them for safety, it is recommended to lower any wild mushrooms after cleaning in boiling water and cook from 15 to 30 minutes. For loads after soaking, there will be enough 15 minutes.

Rickery recipe for loaders per 1 liter of water

The classic recipe for making loads for salting reads: 2 tablespoons without a slide of salt are required for a liter of water, and 3 peas of fragrant and black pepper, for those who love piquant tastes, you can add dried natural seasonings in which dried vegetables, roots, greens.

After the brine boiled into the pan, it is possible to lower the loads.

How to salt the loads for the winter at home: a normal simple recipe

According to this recipe, you can cook salty mushrooms both for the winter and in a week. This recipe is also considered an express method. We will need dishes with holes at the bottom, the average pot with a juicer or any other with a bottom - a colander is especially well suited.

We take the mushrooms, clean it, boil, boil for 10 minutes (preliminary cooking for removing harmful substances from the mushroom), put in a pan with holes on the bottom, on top with a lunch plate and oppressed to squeeze excess fluid. Pay attention - the storage location of the cellar or refrigerator.

We take out the mushrooms and lay out the first layer - sprinkle with salt and so the layer behind the layer until the capacity is completely filled. If desired, on each layer with a spices. We put on top the oppression and send again to a cool place for another three days.

After that, we transfer the loads to the jars and close it under the nylon cover, store in the refrigerator or cold cellar.

Salting white and black loads for the winter cold: step -by -step recipe

A cold recipe is appreciated by simplicity, but at the same time it is necessary to spend more time, albeit passive, but somewhere in your kitchen there will be a container with mushrooms.

• We clean the loads, clean, soak, boil, as usual for 15 minutes;
• Cut into pieces or slices, depending on how you love more;
• Pour water and put under oppression in a cellar or a cold place for a week;
• We change water once a day, total 7 times a week;
• Drain the water and again examine the mushrooms, where the spoiled ones are discarded or cut;
• Now we will pierce one layer of mushrooms into the dishes, salt, the next layer and again salt. To the top. We put oppression and turn over once a day, not forgetting to return the oppression to its place. At this time, mushrooms are launched and actively ragged in a cool place;
• On the third day, sterilize the banks and put the loads in them, close in any way, you can even under plastic and put it in the cellar.

The salin of white and black loaders for the winter is hot?

This method will take much less time, but you will have to work more than with cold salting. So, wash the mushrooms and re -insure, clean and soak, and then spread in an enameled pan or pelvis and cook for 30 minutes. We take out the mushrooms and lay out on a large dish in one layer.

We cook the brine: per liter of water 2 tbsp. tablespoons of salt, a mixture of peppers, spicy herbs to taste. Water boils and boils for 2-3 minutes.

Add the cooled loads from the tray to the brine (so that they have time to cool), we send a barrel of horseradish and garlic toe for piquancy.

We throw it in a colander and put under oppression in an enameled pan. The dedicated juice from the mushrooms should cover the upper layer of mushrooms by 1 cm, if there is little juice - add the brine from the loads. In this form, we put it after cooling in the refrigerator, or demolish into the basement. It remains not to forget about them in a month, because they will need to be taken out of the pan and move to banks.

How to salt the waves and loads together in a cold way: delicious recipe

Often going to collect the loads, we return at the same time with other mushrooms. In this recipe, we propose to pick up the waves and loads together and treat the family with a delicious assortment.

The mushrooms must be rebuilded by removing pre -damaged mushrooms, and then cleaned and washed. Pour in cold water and put to soak from bitterness for three days, daily not forgetting to change the water.

Next, we wash the layer into an enameled pan under running water and a bed, sprinkle salt and crushed seasonings evenly on it: the roots of horseradish, parsley, pasternak, ground mixture of peppers, dried parsley and dill. We put another layer and sprinkle again, and so the layer by layer. After laying the last layer, we sprinkle with salt and spices, lay the plate so that it completely covers the mushrooms, but does not touch the pan (with a gap of 3-5 mm). Install the oppression and leave it for a month. Additionally, you can lay mushrooms with leaves of oak, cherries and currants. The effect is obtained from a barrel.

After a month, get the mushrooms and transfer to banks, since the brine (juice) will gradually evaporate, and they will dry out.

How to salt mushrooms and red -haireds together: recipe

Masters with red -hairs complement each other and form a delicious ensemble. As usual, mushrooms must be washed, cleaned, soaked and large mushrooms are cut into two parts. The most delicious assorted slices. After that, the mushrooms are thrown into a colander so that the juice is glass from them.

Meanwhile, we prepare the brine in the usual way, but with the leaves and roots of horseradish, parsley, pasternak root, a mixture of pepper and oak leaves.

After the brine boils, we throw mushrooms into it and cook for 20 minutes so that the brine smolders, not seething. We discard the mushrooms to a colander for several minutes and transfer to sterile jars. We roll up and send it to the blanket until completely cooled.

We put in a cellar or refrigerator for the whole winter.

How to salt mushrooms and rawhs together: recipe

We clean the loads, and put it soaked for two days, we send the rahs for these two days to the cellar, on the third day to wash and put all together for a day. Rinse under running water on the fourth day, and fall asleep in a boiling brine prepared according to a standard recipe. Cook for 25 minutes and be hot with a small amount of brine into sterile jars. Roll and wrap it in a blanket for 3-4 hours until it cools completely, rearrange in a cold cellar.

Feature: Sort mushrooms, lay them into three parts, in size. Salt also apart. Small mushrooms entirely on the festive table, cut medium -sized in half for salads, chop large slices for pies and other baking.

How to salute poplar, spruce and aspen loads?

Top field, aspen and spruce loads are distinguished by their neutral taste and less bitterness. For their salting, it is best to use a hot method, as well as add garlic or pepper for severity and piquancy to the salting.

So, after you brought home, the loads immediately pour them with water and only then go for an hour to relax from the road. After an hour, we clean the loads, remove the sticky part of the hat and wash again with running water. If necessary, cut and throw all the spoiled.

Pour cold water and put in a cool place for two days, since they are less bitter, they can be soaked a little less.

On the third day, we put the brine on the stove, and while it boils, wash the mushrooms again. We send the loads to the boiling brine and cook it in it for 20 minutes. Meanwhile, sterilize cans and lids. Pour mushrooms with a small amount of brine and roll up. We put in a warm place until completely cooled and hide in the cellar.

Yellow Road: How to salt?

The yellow load goes closer to late autumn, when the rest of the loads are already moving away. The fruit is fleshy, juicy and with excellent taste. For a cold salting, it is categorically not suitable.

Upon arrival home, they must immediately be filled with cold water, if there is ice, you can add a little ice to the water. So the yellow load will be revealed in a special way. After 30-40 minutes, it can be sorted, washed and again poured with cold or icy water and sent to the cellar or other cold place for three days.

Get out, rinse, pour boiling brine and cook for 30 minutes so that the brine smolders, and not boil. Pour into banks and order. Put in the cellar.

But that's not all! Close a few jars with lids, but not with plastic and send it to the refrigerator for 3 days. After this time, you can enjoy small -salted yellow cooles.

How to marry the loads delicious in glass jars for the winter: the recipe for marinade per 1 liter of water

Despite the fact that the pickling process is more harmful than the salting, and appeared not so long ago, at present, most people accustomed to pickled mushrooms and prefer pickling. Recall that salting can be given to children as soon as you transfer them to adult food, but with marinades it is better to wait until 6-7 years old.

Preparation for pickling is exactly the same as for salting, so we will immediately move on to the recipe.

Pour the already soaked loads with water and cook for 15 minutes. We drain the water and throw it into a colander.

We cook the brine: we need 1 liter of water for 1 kg of loads, 6 tbsp. Snoes of vinegar 9%, 2 tbsp. tablespoons of salt and the same amount of sugar. Thanks to sugar, crispy and delicate sugar. Cook the brine with all the ingredients except vinegar.

We fall asleep into the boiling cancellation of the loads and cook for 15 minutes cleaning the foam. Pour the loads with a small amount of brine into a sterile jar, pour vinegar and immediately roll up a lid. Put the bottom down and wrap the banks. We store in a pantry, a cool room is no longer so important when vinegar is in sunset.

Pickled loads with garlic: recipe

The cooking process is identical, but the brine is a little different, we will describe it. For the brine, we will need: for 1 kg of loads we will need 1 liter of water, 7 tbsp. Snoes of vinegar 9%, 2 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar, peppercorns, bay leaf, on a liter jar of 2 garlic teeth and a sheet of currants.

We cook the brine without vinegar, when we pour the loads into the jar: we send 2 tooths of garlic to each liter jar, a spray sheet and several peas of pepper. Pour vinegar and roll up.

Masters in tomato for the winter: recipes

Preparation for sunsets of loads in the usual way.

At 4 kg, we need a purified loads: we will need:

• 5 liters of water
• Spoon of lean oil;
• 6 large bulbs;
• 4 sheets of the laurel
• 10 peas of pepper assorted;
• 100 gr. Sahara
• 100 gr. Salt
• 100 gr. vinegar 9%
• 750 ml of tomato paste

We chop the mushrooms with slices or cubes and send them to boiling water. Remove the foam and cook for 15 minutes. Remove to a colander and let the water drain.

In parallel, put a pan on the stove, pour a spoonful of oil and send the onion to the onion to the rings to it becomes slightly golden, add sugar and fry for another 2-3 minutes.

Add mushrooms to the bow, and if there is no large pan, we transfer to a ducklings or a pot with a thick bottom and continue to fry, add spices.

After 10 minutes of frying the mushrooms, add tomato paste and continue to simmer for another 10 minutes.

Add vinegar, mix and turn off the cock. We lay out in sterile jars and roll up. We go to the blanket, let it cool and put in the cellar.

Video: Fast salting of loaders hot

Soaked loads: how to cook, how much to keep under the oppression?

Pre -wash, clean and soak the loads for three days. After that, I wash under running water and put in a pan with hats up, each layer is sprinkled with salt at the rate of 30 g per 1 kg of soaked mushrooms.

Periodically (every 2-3 layers) we lay spices: sheets of laurel, oak, cherries, currants, ground pepper, grated dry roots and herbs.

Having complemented up to a third, pour in so that the upper layer is not covered with mineral soda water, and continue to lay out until the pan is filled with 2/3, pour mineral water again, and fill it completely. We pour water again so that the last 2 layers are not covered with water.

We put a plate and lay down on top of it, we wait an hour if the water and juice did not cover the edges of the plate, and accordingly the upper layer of the mushrooms, add a little more mineral water to be covered.

After a week, you can serve on the table, the total storage time in the cellar or refrigerator for no more than 60 days. After 20 days, transfer to jars and cover with lids so that the brine does not evaporate.

Why do the loads darken or turn green when salting?

For salting, it is recommended to choose young elastic mushrooms. If, when soaking in non -salt water, the loader darkened significantly, it means that it is old and not suitable for salting. But darkening with salting is the natural process of some types of loads. If you want to get light loads, we recommend pickling.

How long can you eat pickled and salty loads?

Of course, in most cases we pickle and salt in the winter, but I want to, and immediately taste mushroom treats, especially in a large circle of the family, which is most often gathered in the summer and in the beginning of autumn. Small cargoes can be tried a week after a hot salting, and a month after cold, pickled can be opened after 3-5 days.

How to store salty loads after salting?

After the loads are completely salted, they need to be transferred to glass jars and clogged with metal or plastic lids. The essence of further storage is to prevent liquid from evaporating from the moves.

Video: Moasts delicious recipe for salting

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