How to salt mushrooms for winter without cooking
This is due to the fact that any mistake will lead to the fact that eating a dish will be impossible because of its bitterness. This page talks about how to salt the mushrooms without cooking in various ways. You can choose a suitable recipe for yourself and try to prepare a small amount of product. If the result suits its organoleptic properties, then the recipe can be taken into service. Salt the mushrooms correctly without boiling for the winter, store in accordance with the recommendations and enjoy their great taste.
Content
- Cooking salted breasts without cooking
- Recipes of how to salt breasts without cooking
- Pickled mushrooms without cooking in Russian
- Salting of mushrooms without cooking
- Recipe: How to Pickle White Mushrooms without Cooking
- How to salt gruzdi without cooking in Altai
- Drying the breasts without boiling
- White breast ambassador without cooking
- Fry white mushrooms: recipes without cooking
Cooking salted breasts without cooking
Before cooking salted mushrooms without cooking, put spices on the bottom of the dishes - blackcurrant leaves or bay leaf, garlic, dill, horseradish leaf, and, if desired, allspice, cloves, etc. Mushrooms are placed with the legs upside down in thick layers. 5-8 cm, each of which is sprinkled with salt. At home, take 3% of the salt by weight of the mushrooms. 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms are also added. The mushrooms are covered with a clean linen cloth, and then with a freely entering cover (wooden circle, enameled cover with the handle down, etc.), on which oppression is placed - a stone that has been previously cleaned and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you can not use metal objects, bricks, limestone and easily crumbling stones. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the sedimentation of the fungi ceases and the containers are filled to the maximum. If after 3-4 days a pickle does not appear above the mushrooms, the oppression is increased. Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.
Recipes of how to salt breasts without cooking
There are numerous recipes for how to salt the breasts without boiling and at the same time we get a tasty and safe product.
Follow the recommendations in the recipes on this page.
Cold salting can be done in a slightly different way: on the spices, place the mushrooms with their hats up (and not down) in a thickness of 8-10 cm (and not 5-8), sprinkle it with salt, then put spices again, and on them - mushrooms and salt. So fill the entire container in layers. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering it, and oppression is placed on top. When the mushrooms settle a little, are compressed, the container is supplemented with fresh mushrooms, tightly corked and placed in a glacier, where it is shaken, rocked or rolled from place to place every week (for example,barrels) for even distribution of brine. They are especially careful that the container does not leak, and the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine blacken, mold, and from freezing become flabby, tasteless and quickly deteriorate. When salting in a cold way, breasts can be eaten in 30–40 days.
Pickled mushrooms without cooking in Russian
Ingredients:
- 1 kg
- 200 ml of vegetable oil
- 20 ml of 9% vinegar
- 200 g carrots
- 2 cloves of garlic
- 20 g celery root
- 20 g of dill and parsley
- 15 g of salt.
Pickled mushrooms in Russian are prepared as follows:
Thoroughly clean and rinse the mushrooms, then dry and fry them in a very hot oil (100 ml).
Cool fried mushrooms.
Peel the garlic.
Wash the carrots and cut into circles, then cook until half cooked in salted water.
Grind washed greens, chopped celery root into strips.
Pour the remaining oil on the bottom of the prepared cans and lay the fried mushrooms on top, layer by layer transferring with carrot slices, chopped garlic, celery root and finely chopped dill and parsley.
In the oil remaining after frying the mushrooms, add vinegar and salt, bring everything to a boil, then cool slightly and pour into jars.
Banks roll up. Store in a cool dark place.
Salting of mushrooms without cooking
Ingredients:
- 1 kg
- 25 g of dill seeds
- 40 g of salt.
The method of salting bread without cooking: soak the mushrooms for 2 days in cold salted water (1 g of water 20 g of salt and 1 teaspoon of citric acid). In the process of soaking, the water must be changed four to five times. At the bottom of the jar, pour a layer of salt, then put the prepared mushrooms with their heads down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, put a circle with the load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, from above it will be possible to report new mushrooms, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is little brine in the bank, then oppression will need to be increased. Mushrooms should be stored in a cool place, after 1-1.5 months they will be ready for use.
Recipe: How to Pickle White Mushrooms without Cooking
Before salting the white breasts without cooking, you need to prepare all the ingredients:
- 2 kg
- 90 g of salt
- cherry leaves
- blackcurrant and horseradish
- 1 dill umbrella
And here’s the recipe for how to salt the breasts without boiling: sort the mushrooms, clean, rinse thoroughly. Soak in plenty of water for 3 days. Change the water 3-5 times a day. After soaking, rinse the mushrooms well. At the bottom of the container for pickling put the leaves of cherry and black currant. On them, with their hats down, lay the breasts, sprinkling with salt. Cover with a dill umbrella and horseradish leaves, put oppression on top. Leave on for 30 days. Store in a cool place.
How to salt gruzdi without cooking in Altai
Ingredients:
- mushrooms - 10 kg
- dill greens - 35 g
- horseradish root - 20 g
- garlic - 40 g
- allspice - 35–40 peas
- bay leaf - 10 sheets
- salt - 400 g.
Before salting the mushrooms without cooking in Altai, the mushrooms are sorted, cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. Then the mushrooms are discarded on a sieve and laid in a barrel, interbedding them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If the brine does not appear within 2 days, increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.
Drying the breasts without boiling
Drying the mushrooms is a simple and widely known method of harvesting mushrooms for the future. Properly dried mushrooms are stored for a long time without losing taste and aroma.By nutritional value and digestibility, they are higher than salted and pickled. Before drying, mushrooms must be cleaned of needles, leaves, earth and other debris. They can not be washed or moistened with water - this will reduce the quality of the mushrooms, they will lose their aroma and become darker than normal. After cleaning, the mushrooms must be sorted by size and quality. Overripe, flabby, slimy, wormy, moldy specimens should be discarded. It is best to dry the mushrooms without cooking on special appliances - sieves, sieves, wickers - strung on a thread, on studs mounted on wooden racks, or on the spokes of a mushroom dryer.
It is very important to determine when the mushroom is dried. Normally dried mushroom does not crumble, bends slightly, breaks with effort.
An under-dried mushroom bends easily, it feels moist to the touch, an over-dried mushroom crumbles, crunches, and easily breaks into pieces. Well-dried mushrooms taste and aroma similar to fresh ones. After drying, about 10% of the wet weight remains in the mushrooms. Dried mushrooms should be stored at temperatures up to 10 ° C and low humidity, otherwise they can become moldy. It should be borne in mind that they absorb odors very easily, so they can not be stored next to odorous substances.
White breast ambassador without cooking
Ingredients:
- Prepared mushrooms - 10 kg
- salt - 500 g.
We begin the ambassador of white breasts without boiling with the fact that the mushrooms are cleaned and disassembled, cut the leg, put in the dishes, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably condense. As they settle, fresh mushrooms can be added, sprinkling them with salt until the dishes are full and the subsidence stops. Mushrooms are ready to eat after 35 days.
Fry white mushrooms: recipes without cooking
Very often we fry the breasts without cooking for subsequent freezing: they have the same taste and aromatic qualities, nutritional and vitamin properties as fresh ones. There are recipes for making white breasts without cooking for subsequent freezing, some of which are given further on the page. That is why recently, with the advent of new improved types of refrigerators and freezers, this method of procurement has become very common. When preparing mushrooms for quick freezing, they do not need to be sorted and distributed in separate containers. With some types of heat treatment, the products are significantly reduced in volume, so you can boil or fry the mushrooms for a short time before freezing. However, they will not lose any taste or vitamin value.
In order to properly freeze fried mushrooms, certain conditions must be observed. Fold in plastic bags and put them in the freezer can only be cooled. If a lot of juice has formed during frying, it is better to store mushrooms in small jars (0.5 l). We must not forget that any liquid that has undergone rapid freezing expands. This means that the containers with mushrooms cannot be overfilled, there should be free space in them. In the process of frying, do not add too much vegetable oil. Also, you do not need to salt the mushrooms, put spices, seasonings. This can be done already when cooking, guided by the recipe and your taste preferences. Before frying the mushrooms, they should be pretreated: peeled off earthen lumps, herbs, in some species, remove the legs, rinse several times in cold water, and then dry it by spreading it on a towel, preferably in the open air. Mushrooms prepared for freezing are laid out in plastic bags or gastronorm containers, divided into portions, each of which will be used in its entirety. Frozen mushrooms, like vegetables and fruits, are not recommended twice. In the freezer, they are stored for 6 months or longer.
