How to pickle boiled mushrooms for the winter

Boiled breasts retain all their consumer properties, which are especially appreciated in these mushrooms. This is a crunch, strength and elastic consistency in a salty and pickled form. Recipes for cooking boiled breasts include different options for salting and pickling at home. This article tells about all the subtleties of this culinary art of harvesting mushrooms for the winter. Information is also given on how to preserve preservation and use it for culinary purposes in your kitchen. Various recipes for cooking boiled breasts for the winter will make tasty and mouth-watering blanks.

How to salt boiled breasts for the winter is described in the form of simple step-by-step instructions, which even a novice hostess can realize. Read about how to pickle boiled mushrooms and how to choose the right packaging for this process. Arm yourself with knowledge about how to salt boiled breasts for the winter in cans and barrels, and choose the option that suits you.

What to cook from boiled white mushrooms, salted in jars

Boiled white breast is an excellent raw material for preservation. Boiled salted mushrooms in jars are perfectly stored in the home refrigerator and can be used for cooking. About what to cook from boiled breasts, you can read further on the page where a variety of recipes are given.

The recipe for salted boiled milk

In this recipe for how to salt boiled mushrooms, the general technology for cooking mushrooms is described. Before boiling the breasts, they are very carefully checked and discarded by those that cause suspicion. It should also be discarded worms unfit for consumption, overripe, flabby. So that the peeled mushrooms do not turn black, they are dipped in salted water, adding a little vinegar to it. In order for the marinade to be light and transparent, the foam must be removed during the cooking of the mushrooms. Spices in the marinade should be put only when it is finally cleaned of foam. Boil mushrooms in the marinade for 10-15 minutes. Mushrooms are considered ready when they begin to sink to the bottom, and the brine becomes transparent.

If the hot pickling method is used, the following instructions should be followed.

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.

Hot pickling is used when pickling such muffins as violinist, black marmosets, but sometimes real mussels, podgruzki, yellow and aspen breasts. 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.

Recipe for boiled and salted breasts

According to this recipe of boiled-salted mushrooms, 1 kg of mushrooms are poured into enameled dishes:

• 0.5 cups of water

Poured:

• 2 tablespoons

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 kg of mushrooms:

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

Cooked mushrooms with brine are placed in barrels or cans and covered. 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.

What to cook from boiled breasts

Further in the recipes you can find interesting ways of cooking mushrooms. What can be cooked from boiled breasts is described below.

How to salt boiled black mushrooms in jars

For 1 kg of boiled breasts:

• salt 45-60 g
• garlic
• Dill
• Horseradish
• black currant leaf

Before salting boiled milk in jars, you need to prepare raw materials, marinade and containers. Rinse cans with soda and sterilize in any convenient way. Then lay in layers cooked black mushrooms, aromatic herbs, salt and pour everything with brine.

How to salt boiled breasts

Before salting boiled breasts, take the following ingredients:

• 1 kg
• 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 the breasts in several waters and clean them of debris, soak 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.

Recipe for salting boiled breasts

According to the recipe for salted boiled breasts, the following ingredients are needed:

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

Dip the prepared, soaked and peeled breasts 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. 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.

Boiled salting recipes

Salting the bruises in a boiled way allows us to guarantee some sterility of the feedstock. In this case, all pathogenic microorganisms are killed. The recipe for salting boiled breasts can be found further on the page, which offers different layouts and processing options.

How to salt boiled breasts

Components:

• Boiled breasts - 5 kg
• Dill Greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Blackcurrant leaves - 150 g
• Salt - 500 g

Before salting boiled breasts, freshly picked mushrooms, peel, rinse and boil in slightly salted water until tender. The readiness of mushrooms is determined by their subsidence at the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and put under the load to completely remove the liquid. Depressed mushrooms lay in layers in a bowl for salting, pouring each layer with salt and shifting with spices. Put the remaining leaves of black currant on top, then a clean linen napkin, on it - a wooden circle and a load. So that the top layer is not covered with mold, it must be poured with cold brine. Mushrooms can withstand 2-3 days at room temperature, and then bring to a cold place. After about a month and a half, the mushrooms will be ready for use.

Pickled Boiled Mushrooms

Prepare the marinade in an enamel bowl per 1 kg of mushrooms:

• 1/2 cup water
• 2/3 cup 8% vinegar

To cook pickled boiled mushrooms, cooked mushrooms are dipped in a boiled marinade, cook over low heat, stirring continuously, remove the resulting foam. When the foam ceases to form, add 1 kg of mushrooms to the marinade:

• 1 teaspoon granulated sugar
• 2 pieces of cloves and cinnamon
• some dill
• bay leaf
• citric acid on the tip of the knife to preserve the natural color of the mushrooms

How to Pickle Boiled Mushrooms

Before pickling boiled mushrooms, they are boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender. They are thrown back into a colander, cooled, laid out in jars and poured with pre-prepared marinade. Marinade per 1 kg of fresh mushrooms:

• 0.4 l of water
• teaspoon of salt
• 6 peas of black pepper
• 3 pieces of bay leaf, cloves and cinnamon
• some garlic
• citric acid.

The whole mixture is boiled for 20-30 minutes over low heat. After cooling the marinade, add 1/3 of a faceted glass of 8% table vinegar.

Components:

• Boiled breasts - 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

Peel, rinse and boil the mushrooms in slightly salted water until tender, then squeeze the mushrooms under load. Peel the onion and chop it very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms and brine and bring to a boil.

Transfer the hot mushrooms to the dishes for pickling and pour them with the hot marinade in which they were cooked. Close the dishes tightly, cool at room temperature, and then remove them to a cold place. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry clean dish, pour the mushrooms in a hot marinade. Put in a cold place. To prevent mold on top of the marinade, you can carefully pour a layer of boiled vegetable oil.

Recipes on how to salt boiled mushrooms for the winter in banks

Winter Boiled Recipe Components include the following products:

• Young small breasts - 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

According to the recipes of boiled breasts for the winter in banks, you need to clean the mushrooms, rinse thoroughly and air dry. Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Before salting the boiled breasts for the winter, put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour vinegar, put spices. Cans put in a water bath and cook for an hour from the moment of boiling water. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the oil layer is 1–2 cm. Cover the mouths of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cold place.

How to salt boiled breasts for the winter

There are many ways to salt the boiled breasts for the winter using heat treatment technology. Next, consider the most interesting of them.

Boiled marinated mushrooms

Ingredients for cooking boiled pickled mushrooms are products such as:

• Water - 120 ml
• 6% table vinegar - 1 cup
• Gruzdi - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid at the tip of a knife
• Salt - 60 g

Loosely sort and process, rinse. Prepare a pan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue cooking pan contents. Remove the resulting foam from time to time. After waiting for the moment when the foam ceases to appear, pour sugar, spices, citric acid. 5. Mushrooms are ready if they are soft enough. It is necessary to remove the pan from the fire, put the mushrooms on a dish and cool. Then distribute them in jars and pour the cooled marinade - broth. Close with ordinary plastic caps. Banks put in the cellar.

Store them for 1 year at a constant temperature of 3-4 ° C.

How to salt boiled mushrooms of mushrooms for the winter (with photo)

Ingredients:

• 1 kg
• blackcurrant and horseradish leaves

For brine:

• 1 liter of water
• 30 g of salt
• 8–10 peas of black pepper
• 2 bay leaves

Before salting the boiled breasts for the winter, the mushrooms must be thoroughly washed. Dip in boiling water (60 g of salt per 1 liter of water), cook 15-20 minutes after boiling. Drain the water, put the mushrooms in a colander, let the liquid drain. Boil water for brine, add spices and salt. Put the mushrooms in brine, cook for 5-10 minutes. Then, transfer the mushrooms with brine to a pickling bowl, cover with currant and horseradish leaves. From above, install light oppression so that the breasts are completely covered with brine. Leave for 5-6 days at room temperature. Then rearrange in a cold place for 30-40 days.

See how to salt mushrooms, boiled mushrooms, boiled mushrooms in the photo, which shows a step-by-step culinary technology.

Salty Boiled Black Cheese Recipe

Salted boiled mushrooms according to the recipe with garlic, dill and blackcurrant leaves always cause delight from their taste. For cooking, you need boiled black breasts in sufficient quantity.

Ingredients:

• 3–4 kg dumplings
• Garlic
• Dill
• Bay leaf
• blackcurrant leaves
• black pepper peas
• salt

Cooking method:

Peel the mushrooms, cut large slices together with the legs and rinse thoroughly. Fill a large pot with water a third and, when it boils, put the mushrooms (without salt). While the water is boiling, constantly remove the foam. As soon as the water becomes clear, salt the mushrooms, bring to a boil and cook for 40–45 minutes. After this time, throw the mushrooms in a colander, rinse under running water and transfer to a bowl. Finely chop the garlic, mix with mushrooms, salt, if necessary, put dill on top and place in the refrigerator for 10-12 hours. On the bottom of the sterilized cans, put the leaves of black currant, part of the dill from mushrooms and on top of it - mushrooms.Then fill the contents of the cans with brine, put the remaining dill from the mushrooms on top, and carefully stamp everything with a spoon. Pour the brine to the top of the cans and close them only with plastic lids. For brine, boil water with salt, pepper and bay leaf.