Fast cooking: step-by-step recipes

Mushrooms among conditionally edible mushrooms are considered favorites. Usually, preservation in the form of salting is prepared for these fruiting bodies.

Salt pickling is usually carried out in two ways: cold and hot. How to properly salt the mushrooms in a quick way, recipes and their step-by-step description will tell.

Salted conditionally edible breasts can be in enameled pots, wooden barrels, as well as in glass jars. Quick ways to cook mushrooms for the winter are the most popular and demanded by every thrifty housewife. However, before salting, the mushrooms must be properly processed.

• After collection, they are cleaned of dirt, scraped off the film from the caps with a kitchen sponge or toothbrush.
• The legs are cut in half, washed in large quantities of water and poured with clean cold.
• Soak from 2 to 5 days, depending on the type of breasts, while regularly (3 to 5 times) changing the water so that the mushrooms do not become sour.

So, we offer 6 methods for quick salting of mushrooms: 3 - cold, 3 - hot. These options will help even an experienced hostess enrich their culinary experience.

How to pickle mushrooms in a quick way with cherry and currant leaves

The recipe for quick cooking salty bread in the cold way is quite simple, because it uses the only preservative - salt. This option will help you fully feel the taste of the mushrooms.

• 5 kg of soaked milk;
• 250-300 g of salt;
• leaves of cherry and currant.

A quick method of salting the mushrooms is prepared according to a phased description.

An old recipe for quick salting of bruises in a cold way

This old recipe for quick salting of mushrooms in a cold way will help to save the collected mushrooms for the long winter. Although soaking lasts from 2 to 5 days, salting itself is a very quick process. The ingredients in the recipe are taken the most ordinary, but in the end it turns out amazingly tasty and fragrant dish.

• 5 kg of soaked mushrooms;
• 300 g of salt;
• 10 cloves of garlic;
• 5 dill umbrellas;
• 8-10 bay leaves;
• 15 peas of black pepper.

A quick method of salty milk is prepared according to the step-by-step instructions described below.

1. Rinse the soaked breasts in a large amount of water and put on the drainage grate to remove excess fluid.
2. Pour a thin layer of salt into prepared sterilized jars.
3. Apply a layer of mushrooms so that it does not exceed 5 cm.
4. Top with salt, chopped garlic, black peppercorns, bay leaf and dill umbrellas.
5. Put the mushrooms, pouring each layer with preservative and other spices, to the very top.
6. After filling the cans, seal the mushrooms with your hands and close the capron lids.
7. After a day, the mushrooms start the juice, which becomes a brine, mixing with salt.
8. Take to the basement or refrigerate for 25-30 days. After a set time, the mushrooms will be ready for use.

How to salt salmon in a quick way

Salting the mushrooms in a quick way is one of the best options for thrifty housewives.

This appetizer will be a good and tasty addition to the festive table, as well as an ordinary family dinner.

• 5 kg of soaked milk;
• 250-300 g of salt;
• 10 buds of cloves;
• 5-8 cloves of garlic;
• 5 horseradish leaves;
• 8 umbrellas of dill.

How to salt the mushrooms in a quick way, a step-by-step description of the recipe will show.

1. The bottom of the sterilized cans is covered with chopped horseradish leaves.
2. Pour a layer of salt and spread the pre-soaked breasts with the caps down.
3. Sprinkle each layer of mushrooms with salt, dill umbrellas, cloves and chopped garlic.
4. The top layer is covered with horseradish leaves, covered with gauze and put a load on the mushrooms.
5. From above, they cover the structure with a kitchen towel so that dirt does not get into the banks, and they take it out to the basement.
6. Mushrooms cooked in a quick salting method can be eaten in 30 days.

If you want fruit bodies to pickle faster, blanch them in boiling water for 5 minutes before putting them in jars.

Quick salting of buns in a hot way: a recipe for pickling mushrooms with garlic

The hot recipe for salted mushrooms gives many advantages.

The first - mushrooms after boiling do not have bitterness and unpleasant odor. The second - hot salting is considered a safer way to cook conditionally edible mushrooms, which will surely please you and your friends.

• 4 kg of mushrooms (soaked);
• 200-250 g of salt;
• ½ tsp citric acid;
• 5 garlic cloves;
• 5 peas of allspice and black pepper;
• 2 tsp dill seeds;
• 15 leaves of blackcurrant.

For quick salting of the bread in a hot way, use the recipe description below.

1. Pre-soaked breasts are poured with water and brought to a boil.
2. Boil for 5 minutes and pour 1 tbsp. l salts and citric acid.
3. Continue to cook for 15 minutes and constantly remove foam from the surface.
4. Throw back into a colander and left in this position to drain, sometimes shaking.
5. A thin layer of salt is poured into sterilized jars, a few peas of allspice and black pepper are thrown, a few dill seeds.
6. Distribute the mushrooms with a layer of not more than 6 cm, sprinkle with salt and chopped garlic.
7. All the main product and spices are distributed in jars, densifying each layer.
8. Gently pour boiling water and leave for 30 minutes to let all the air out of the cans.
9. Cork with screw or nylon covers, leave in the room until completely cooled and take out to a cold basement.
10. After 30-35 days, the breasts are completely salted and can be put on the table, as an independent dish.

A quick way to salting the buns in a hot way: a recipe with a description

In your piggy bank of recipes for winter preparations, there must necessarily be a quick way to salting the mushrooms in a hot way. This version of the snack will serve as a separate dish for the festive table or as an additional ingredient in salads.

• 5 kg of mushrooms (soaked);
• 300 g of salt;
• 10 g of allspice;
• 10 g bay leaf;
• 2 tsp mustard seeds.

A step-by-step description will help to salt the mushrooms through a quick method.

1. After soaking, add mushrooms to boiling water and cook for 15-20 minutes, constantly removing foam.
2. Remove and put on a colander to drain.
3. In a saucepan, mix the mushrooms and all the ingredients from the recipe, mix.
4. Put an inverted plate on top, cover with gauze and crush with a load.
5. Put on the balcony or take out to the basement for 3 weeks.
6. Arrange the mushrooms in sterilized jars, pour brine from the pan and close with tight nylon covers.

If the mushrooms turn out to be saline - do not worry, this is easy to fix. The mushrooms are soaked for 2 hours and washed in cold boiled water.

How to salt the mushrooms in a marinade with spices in a quick way

The recipe for quick salting of bread in a hot way allows you to cook a delicious snack. The speed of cooking in this embodiment will depend on the process of boiling the mushrooms.

• 3 kg of mushrooms (soaked);
• 150 g of salt;
• 5-8 cloves of garlic;
• 2 tbsp. l grated horseradish;
• 4 bay leaves;
• 6 peas of black and white peppers.

1. The soaked mushrooms are put in boiling water and boiled for 5 minutes.
2. We take out on a lattice or a colander and let it drain. While the mushrooms are draining, you can cook a quick marinade.
3. A quick marinade method for loaves is prepared as follows: in water (1 l) we combine salt, all the spices offered and let it boil.
4. We introduce the breasts and boil in the marinade for 15 minutes.
5. Distribute into jars, squeeze with a spoon and pour brine. To make sure that the mushrooms are not moldy, add 2 tbsp to each jar. l calcined vegetable oil.
6. We close with screw or nylon covers, leave in the room to completely cool, and take out to a cold cellar.