Cold salting recipes
Conducting a cold breast ambassador according to the recipe chosen here is very simple. Everything is stated reliably and accurately. If you choose the correct layout of the ingredients, the amount of sugar and salt used, you will get a tasty and nutritious preservation. Try the cold ambassador for winter and see for yourself. You will have a unique snack to any meat dish.
Content
Cold and white salted black salted recipe
For cold salting, breasts are suitable, white and black. According to the recipe for salted mushrooms with cold salting, the mushrooms intended for pickling should be sorted, cleaned of garbage, pour clean water and leave for 1-3 hours so that the adhering particles of garbage and dirt get wet. Then the mushroom caps should be washed off the adhering dirt and thoroughly rinsed in clean water.
Before laying black mushrooms on a cold ambassador, a layer of salt should be poured onto the bottom of the container. Leaves of blackcurrant, cherry and oak, leaves and horseradish root, dill stems are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut at a distance of 0.5 cm from the cap. Stack mushrooms tightly, with their caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).
35–50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5–2 tbsp. salt on a bucket of mushrooms. From above, you need to cover the mushrooms with a layer of leaves of currant, horseradish, cherry, dill, to protect them from mold, which can appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load is put on it and the container is covered with a clean rag.
For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, calcareous and dolomite stones, metal rusting objects.
If there is no suitable stone, you can take an enameled pan with intact enamel and fill it with something heavy. The severity of oppression should be selected so as to squeeze the mushrooms and squeeze out the air from them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole process of salting takes 1.5–2 months, then the mushrooms can be used as food.
The temperature in the room during salting of mushrooms should not exceed 6–8 ° C, otherwise they can become sour or moldy, but also should not fall below 0 ° C, because at low temperatures, salting is slower. If the mushrooms freeze, they blacken and become tasteless. It is best to store ready-to-eat mushrooms at a temperature of 0–4 ° C. The brine should completely cover the mushrooms.
If there is little brine or for some reason it has leaked out, you need to fill the mushrooms with a 10% solution of salt in boiled water. In the case of mold, remove it from the container walls with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle in this solution and bend it. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, trimmed legs, then remove the oppression and the upper layer of leaves, lay the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.
Cold pickling
Cold salting of mushrooms per 1 bucket of mushrooms:
- 1.5 cups of salt.
Soak the washed milk 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 salting of mushrooms for the winter in banks
Before starting the cold pickling of mushrooms for the winter in banks, 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.
Recipe for a cold salting of males in Altai
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.
According to the recipe for cold salting of mushrooms, the mushrooms are sorted and cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and laid in a barrel, interbedded with spices and salt. Mushrooms are covered with a napkin, put a pressure circle and a load. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third. A brine should appear above the circle. If the brine does not appear within two days, increase the load. 30-40 days after salting, the mushrooms are ready for use.
Cold salting black mushrooms for the winter
The ingredients for the cold salting of black breasts for the winter are products such as:
- 1 kg of black breasts
- 25 g of dill seeds
- 40 g of salt.
Soak the buns for 2 days in cold salted water (20 g 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.
White lump of cold salting
Ingredients:
- 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, a white pile of cold salting is ready, at this time you need to close the jar with a lid and put it in a cold place.
Recipe for cold salting black mushrooms
For 1 kg of black breasts:
- 50 g coarse salt
- 5-6 cloves of garlic
- 2-3 branches of dill with umbrellas
- 5-6 cherry leaves
- 4-5 blackcurrant leaves
- 1-2 sheets of horseradish
- 1 teaspoon caraway seeds (optional)
The recipe for cold salting black mushrooms is suitable for mushrooms that do not require preliminary cooking.
Wash, clean, soak the breasts and soak for 2 days in cold water, changing the water every 5-6 hours. Instead, mushrooms can be soaked for 1 day in salted and acidified water (based on 10 g of salt and 2 g of citric acid per 1 l water). When soaking mushrooms in a solution of salt and citric acid, the solution should be changed at least twice a day. Instead of soaking, mushrooms can be blanched in boiling water (10 g of salt per 1 liter of water). The breasts should be blanched for 5-6 minutes, and the load should be 15-20 minutes. After blanching, the mushrooms should be cooled under running water and allowed to drain. Prepared mushrooms are laid in layers in a barrel or a large glass jar with the plates down. The bottom of the container is sprinkled with salt. Layers of mushrooms sprinkled with salt and spices. The utensils filled to the top are covered with a cotton cloth, put light oppression and after 1-2 days they are taken out in a cold place. After 5-6 days, it is necessary to check the amount of brine. If it is not enough, it is necessary to increase the load or add salt solution at the rate of 2 teaspoons of salt per 1 liter of water. For the complete completion of salting, 1-1.5 months are needed. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
Salted boiled breasts.
Ingredients:
- 10 kg of boiled mushrooms
- 450-600 g of salt
- garlic, onions, horseradish, tarragon or dill stalks
Clean and washed mushrooms are boiled in slightly salted water. Cool in cold water. On the sieve they let water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: there is more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week, they become usable. The brine should cover the mushrooms completely over the entire shelf life to prevent moldiness. If the brine is small and it does not cover the mushrooms, you should add chilled salted boiled water (50 g are taken per 1 liter of water, i.e. 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boiled, the inner edge of the dishes are wiped with a napkin moistened with a solution of salt or vinegar.
Cold Ambassador in Banks
The ingredients for cold salting jars in jars include the following products:
- 10 kg of raw milk
- 400–500 g of salt (2–2.5 cups)
- garlic, parsley, horseradish, dill or celery stalks
The peeled and washed mushrooms blanch: when placed on a sieve, pour plenty of boiling water on it, keep it steamed or dip it in boiling water for a short time so that the mushrooms become elastic. Then it is quickly cooled, filled with cold water or kept in a draft. Salt the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are suitable for consumption.
Watch how a cold ambassador is held in the video, which shows all the technology.
