Black breasts for the winter: blanks at home

All lovers of harvesting black mushrooms for the winter should remember that due to some features, these mushrooms require special treatment. Due to the bitterness contained in fruiting bodies, the rules of primary processing must be carefully observed: cleaning from dirt, scraping the skin from the caps, soaking for up to 5 days with a constant change of water (3-4 times a day), as well as boiling in 2 waters 15-20 minutes each

Hot black salting for the winter

In order to prepare black mushrooms for the winter using the hot salting method, it is necessary to separately use heat treatment for fruiting bodies. At home, the process of hot salting is considered the most popular, as the readiness of snacks can be checked after 2-3 weeks.

• Prepared black mushrooms - 6 kg;
• Salt - 320 g;
• Dill greens - 3-4 bunches;
• Fresh currant leaves;
• Garlic - 10-12 cloves (or to taste);
• Bay leaf and cloves - 6 pcs.;
• Boiled water (cold) - 5 tbsp .;
• Black and white allspice - 20-25 peas.

Using a step-by-step recipe with photos, black mushrooms prepared for the winter will certainly please you with their taste and aroma.

Check contents from time to time for fluid. If it is not enough, then you need to fill the missing amount with cold boiled water.

Harvesting black mushrooms for the winter: cold salting recipe

This recipe for preparing black mushrooms for the winter is not so high, as the process of pickling in mushrooms takes up to 2 months.

The reason for such a long preparation is that the breasts are not boiled, but only soaked for 5 days. But, despite this, the fruit bodies in the finished form are very tasty, crispy and fragrant.

• Black breasts - 7 kg;
• Salt - 350-370 g;
• Dill - 2 tbsp. l .;
• Sprigs and leaves of currant / cherry;
• Dried bay leaf - 10 pcs.;
• Carnation buds - 7-9 pcs.;
• Black peppercorns - 25-30 pcs.

How to cook black mushrooms for the winter by cold salting?

1. Twigs and leaves of currant and / or cherry are thoroughly washed and wiped dry.
2. They cover the bottom of the dishes that meet the requirements for salting, and add 40-50 g of salt.
3. Using the primary treatment (cleaning, soaking), the mushrooms with their heads down spread on a “pillow” of leaves and salt, making a layer of about 6 cm.
4. Sprinkle each layer with salt and all the spices - pepper, bay leaf, dried dill and cloves.
5. When all the ingredients are over, the mass is covered with fresh leaves and pressed down with any plane, setting the load on top.
6. After a few days, the workpiece is checked for brine, it should completely cover the breasts.
7. If desired, you can report a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dishes.
8. After 45-55 days, the workpiece can be served on the table.

How to cook black mushrooms for the winter in banks: a step-by-step description

You can pickle black mushrooms in banks for the winter. This is very beneficial when there is no suitable salting pot on hand.

• Gruzdi (soak and boil) - 4 kg;
• Salt - 200 g;
• Bay leaf and cloves - 5 pcs.;
• Dill - 3 tsp;
• Fresh dill - 1 bunch of medium size;
• Grated horseradish root - 50 g (or to taste);
• A mixture of peppers peas - 15-20 pcs.;
• Boiled water (cold);
• Currant / cherry / grape leaves.

Cooking black mushrooms for the winter will be easy if you follow a step-by-step description.

1. Wash and dry fresh leaves, chop fresh dill.
2. In a common container, combine all the ingredients except fresh leaves and mix by hand.
3. Pour a mass of 3 tbsp. water and put aside for several hours, but do not forget to periodically mix the contents.
4. Meanwhile, lay fresh leaves on the bottom of each glass jar. Important: the jars must first be boiled and then dried.
5. Spread the tincture over the jars and pour the remaining brine.
6. Cover with nylon covers and take to the basement for further salting for 20 days.

Black mushrooms for the winter: a recipe for a classic mushroom harvest

The classic recipe for making black loaves allows you to marinate a delicious snack for the festive feasts for the winter and beyond. In addition, such mushrooms can become the basis for many salads.

• The main product is 3 kg;
• Purified water - 1 l;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Bay leaf and dried cloves - 3 pcs.;
• Vegetable oil - 7 tbsp. l .;
• Garlic - 4 cloves;
• Vinegar 9% - 5 tbsp. l .;
• Black pepper kernels - 20 pcs.

Harvesting black mushrooms for the winter is done as follows:

1. Having cleaned, soaked and boiled the muffins, we remove them to the side, and in the meantime we prepare the marinade.
2. Separately, in a saucepan with water we combine salt, sugar, vinegar, butter and other spices, including garlic, which must be passed through a press or simply cut.
3. On low heat, boil the marinade until the crystals of salt and sugar are dissolved, and then immerse the fruit bodies there.
4. Boil for 5-10 minutes and roll into sterilized jars. You can close the capron lids, but in any case, the workpiece must be completely cooled before being sent to the basement.

How to ferment black mushrooms for the winter

Black mushrooms can be fermented for the winter. To do this, it is proposed to add serum, which will make the fruiting bodies elastic, mouth-watering and aromatic.

• Mushrooms (peeled, soaked, boiled) - 7 kg;
• Sprigs of currant or raspberry - 6-7 pcs.;
• Salt - 320 g;
• Sugar - 3 tbsp. l .;
• Serum - 1 tbsp .;
• Parsley and dill greens - 1 bunch each;
• Horseradish root - 1 pc.;
• Garlic - 10 cloves.

To ferment black mushrooms for the winter, use the recipe that describes this process in detail.

1. Garlic, together with parsley and dill, is crushed, the horseradish root is rubbed on a fine grater.
2. In a prepared container or glass jars, part of the branches of currant or raspberry is laid.
3. From above, spread mushrooms in layers (hats down), pouring them with salt and spices.
4. Cover with the remaining branches and fill with serum diluted with sugar.
5. Press for the press with any plane on which the load is installed.
6. Leave in the kitchen for several days, after which they take it out to the basement and wait 1 month.
7. If during the inspection it was noticed that the surface of the workpiece is covered with mold, then it must be removed from the brine and the walls of the tank, and the plane with the yoke should be washed in acetic or soda solution.

Frying black mushrooms for the winter

Among the recipes intended for harvesting black mushrooms for the winter, one can also distinguish frying.

• Boiled black breasts;
• Vegetable, ghee or lard;
• Salt.

How to cook black mushrooms for the winter using the frying process?

1. Fry boiled fruit bodies in a dry pan until the liquid evaporates.
2. Cover the mushrooms completely with oil so that they literally float in it.
3. Salt to taste and simmer over low heat for 25 minutes.
4. Gently place the contents of the pan in sterilized jars. The level of fruiting bodies in the bank should not reach the neck of 3-4 cm.
5. This space must be filled with the remaining oil, and if it is not enough, then you need to heat a new portion in the pan.

Close with nylon covers, allow to cool and store in the basement until needed.