How to close the breasts for the winter (with video)

Before closing the breasts for the winter, you need to choose the right recipe for culinary processing and the method of salting. On this page you can find the maximum complete information about all kinds of methods and recipes for preserving these mushrooms.

From the recipes it will become clear how to close the mushrooms of mushrooms for the winter so that they retain their freshness and taste for the maximum possible time. Every housewife should know how to properly close the mushrooms of mushrooms, since mistakes made during the pickling process can result in poisoning in the future. There are several cooking methods. In particular, we will talk about how to close the breasts for the winter in jars and about what other capacity can be used to store finished products.

How to close salted mushrooms in a jar

There are several ways to close salted mushrooms in jars, and each of them is good in its own way. Mushrooms have long been dried, frozen, pickled and salted, processed only in fresh form. Before you close the mushrooms in the jars, they can be salted in two ways: cold and hot. When salting the breasts in the barrel in a cold way, the bottom of the tank is covered with salt and spices. The same ingredients must be covered and the top layer of already laid mushrooms, cover the last with a clean cloth, cover with a wooden circle and press down with a load. It is worth paying attention to the weight of the cargo: too heavy will break and spoil the mushrooms, and very light will allow them to emerge. After the juice appears in the barrel, you need to pour a new portion of mushrooms, but be sure that they are immersed in the juice, otherwise mold will form on the surface. To increase the amount of liquid, you can add salty boiled water (1 tablespoon of salt per 0.5 l of water) to the barrel.

Mushrooms salted in this way will be ready for use after 1.5–2 months.

If the hot pickling method is used, the following instructions should be followed. First you need to clean and rinse the mushrooms, put them in a deep pot and pour cold water, put on a fire of high power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Mushrooms are cooked for 20-25 minutes. Boiled mushrooms need to be thrown into a colander. When the water drains, put them with their hats down in an enameled bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. Mushrooms on top should be covered with a piece of clean cloth, and then with a wooden circle and crushed with a load. Mushrooms will be ready after 1.5–2 weeks. Do not worry when you see mold on the surface of salted mushrooms in this way. It just needs to be removed periodically with a rag dipped in vinegar. At the same time, the load and the wooden circle should be washed each time in boiled water with soda, and the fabric should be changed.

How to close white breasts for the winter in a cold way

Before you close the white breasts for the winter, you need to prepare the following ingredients:

• 1 bucket of mushrooms
• 1.5 cups of salt.

Before closing the breasts in a cold way, soak the washed mushrooms for 2 days in cold water, changing the water every day. Then lay in rows in a wooden dish of non-resinous wood, pouring salt. You can sprinkle them with chopped white onions.

Cold way of salting.

Do not wet the washed small breasts, just let them dry on the sieve after washing. Then lay in large jars, sprinkling with dill, and sprinkle lightly with salt every 2 rows of loaves. Sprinkle salt on top and cover with cabbage leaf. Oppression is not needed.

Salty breasts and podgruzki for the winter.

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g of dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35–40 peas of allspice
• 10 bay leaves.

1. Mushrooms are sorted and cleaned, cut the leg and soaked for 2-3 days in cold water.
2. Water is changed at least once a day.
3. After soaking, they are thrown back onto a sieve and laid in a barrel, interbedded with spices and salt.
4. Mushrooms are covered with a napkin, put a pressure circle and a load.
5. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.
6. A brine should appear above the circle.
7. If the brine does not appear within two days, increase the load.
8. 30-40 days after salting, the mushrooms are ready for use.

How to close the breasts for the winter hot way

Of the breasts, the violin and black breasts are more often salted in this way, but sometimes the real breasts, the load, the yellow and aspen breasts. Before closing the breasts for the winter hot, peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by size of hats. Large hats, if they are salted together with small ones, are cut into 2-3 parts. 0.5 cups of water per 1 kg of mushrooms are poured into enameled dishes, salt is poured (2 tablespoons per 1 kg of mushrooms) and put on fire. In the process of cooking, remove the foam and constantly stir so as not to burn. At the end of cooking, when the mushrooms begin to settle to the bottom, add:

• 1 bay leaf
• 2 sheets of black currant
• 3 peas of black pepper
• 3 cloves
• 5 g of dill
• 1 kg of mushrooms

Cooked mushrooms with brine are placed in barrels or cans and covered. The pickle of black breasts acquires a purple-cherry color, white breasts - bluish. Such mushrooms are ready for use in 40-50 days. You can hot pickle mushrooms in a different way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, throw it in a colander or hang it in a bag of rare cloth to glass the water. Mushrooms put in cooked dishes in layers, sprinkling with salt and spices. For 1 kg of boiled mushrooms:

• salt 45-60 g
• garlic
• dill
• horseradish
• blackcurrant leaf to taste or the same way as when cold salted

Close pickled mushrooms.

Components:

• Boiled mushrooms - 5 kg
• Onions - 7–8 pcs.
• Table Vinegar - 1 L
• Water - 1.5 L
• Allspice - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

How easy it is to close the black lump for the winter in banks

Before you close the black mushrooms in the banks, you need to prepare all the components:

• Mushrooms - 5 kg
• Vegetable oil - 0.6 L
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaf - 5-6 pcs.
• Salt to taste

1. Before closing the black breast for the winter, peel the mushrooms, rinse thoroughly and air dry.
2. Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes.
3. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour vinegar, put spices.
4. Cans put in a water bath and cook for an hour from the moment of boiling water.
5. After this time, remove the cans, carefully pour the calcined vegetable oil into each can, so that the oil layer is 1-2 cm.
6. Cover the neck of the jars with several layers of parchment paper and tie them with twine.
7. Store in a dark, cold place.

Now you understand how easy it is to close the black lump in this way and get an excellent result in the form of crispy salted mushrooms.

You can close black mushrooms in banks like this.

Ingredients:

• 1 kg of mushrooms
• 2 cups of water
• 50-60 ml of 30% acetic acid
• 1 tbsp. a spoon of salt
• 1-2 teaspoons of sugar
• 10 peppercorns
• 5 pieces. carnations
• 2 bay leaves
• 1-2 bulbs
• ½ carrots.

Peel the mushrooms, rinse quickly in cold water, fold them in a colander and boil. Prepare the marinade from water, seasonings and sliced ​​vegetables, add acetic acid to the end of cooking. Depressed mushrooms put in the marinade and cook for another 5-10 minutes. Then transfer the mushrooms with the marinade to the jars and immediately close tightly

A hot way to pickle mushrooms.

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 leaves of black currant
• 20 g of dill
• 10 g parsley
• 1–2 cloves of garlic
• black pepper peas to taste
• 30 g of salt.

For brine:

• 3 l of water
• 150 g of salt.

Wash mushrooms in several waters and clear of debris. Black mushrooms should be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, pouring salt and shifting leaves of currants, bay leaf, dill and parsley, garlic and adding peppercorns. Close the jar with a capron lid and put it in a cold place. After 30–35 days, the mushrooms will be ready for use.

Cold way of salting.

Ingredients:

• 1 kg of mushrooms
• 25 g of dill seeds
• 40 g of salt.

White salads, black ones and others are suitable for salting in this way. Soak the mushrooms for 2 days in cold salted water (20 grams of salt and 1 teaspoon of citric acid in 1 liter of water). In the process of soaking, water must be changed 4–5 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.

How to close the mushrooms in tomato

Ingredients:

• 1 kg
• 1 liter of tomato juice
• 5 bay leaves
• 3 cloves of garlic
• 15 g of dill seeds
• 5–6 peas of black pepper
• 60 g of salt.

Before closing the mushrooms in tomato, dip the prepared, soaked and peeled mushrooms for 5 minutes in boiling salted water with citric acid (20 g of salt and 1/2 teaspoon of citric acid in 1 liter of water). Remove the mushrooms with a slotted spoon, put in an enameled container and allow to cool.At the bottom of the jar prepared for pickling, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, pour salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Pour boiling tomato juice. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

See how to close the breasts for the winter on a video that shows all the culinary secrets.