Recipes for the preparation of brine for filling the breast

The taste of preservation ultimately depends on the quality of the preparation of brine for breasts. One small mistake and all the work will be in vain, and the mushrooms irrevocably spoiled. What should be the brine for filling breasts, you can find on this page. Here are numerous recipes on how to make pickle broth tasty, good preserving and preserving raw materials in excellent form for a long time. Please note that in the finished form, the brine for the breasts can be stored for no more than a day. If during this time it is not used, then it is better to pour it. Therefore, before you make a pickle for mushrooms for the winter, carefully calculate its necessary amount, depending on the prepared raw materials.

Hot pickling brine

In order to make a brine for salting the breasts in a hot way, pour water (0.5 cups per 1 kg of mushrooms) into enameled dishes, add salt and put on fire. When the water boils, the mushrooms are lowered into it and boiled them, gently stirring to avoid burning. In the process of boiling, foam is carefully removed from the mushrooms with a slotted spoon, and then seasonings are put. Before you make a pickle for salted breasts, you need to carefully calculate the amount of products used. For 1 kg of prepared mushrooms spend:

• 2 tablespoons of salt
• 2-3 bay leaves
• 2-3 blackcurrant leaf
• 4–5 cherry leaves
• 3 peas of black pepper
• 3 buds of cloves
• 5 g of dill.

How to cook a pickle for pickling mushrooms in a cold way

Before you prepare a pickle for salting mushrooms, prepare the raw materials for canning. The cold method of salting the bread involves soaking. Mushrooms should be cleaned of debris and earth, washed thoroughly, put in enameled dishes, put a hose on the bottom, and a plate or some other heavy object on top. The container must be placed in the bath, turn on cold water and make such a pressure so that the trickle of water flowing out of the dishes is no thicker than 3-4 mm. The included water should be left for 10-12 hours. After this time, put the mushrooms in the prepared dishes, sprinkling each layer with spices. Before preparing a pickle for breasts in a cold way, you need to take the following ingredients per 1 kg of mushrooms:

• bay or currant leaf
• dill
• garlic or horseradish
• 600 g of salt

Next, put a clean cloth on the mushrooms and bend. After a few days the mushrooms settle and juice is isolated, a new portion can be added to the container.In order to avoid mold on the surface of the mushrooms, it is recommended to ensure that they are covered with juice. If it is not enough, you can add a brine prepared at the rate of 2 tablespoons of salt per 1 liter of water. After the juice comes out of the mushrooms, transfer them to sterilized jars and pour in the prepared brine. It is advisable to add a small amount of vinegar essence to each jar, and then sterilize them and roll up the boiled lids.

Cold pickling brine

To prepare a brine for salting the breasts in a cold way, we take the following ingredients:

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

Soak the gruel 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.

Bank pickle

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.

Pickle for mushrooms in jars is obtained by fermentation and canning of mushrooms. 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.

Black pickle

In order to prepare a pickle for black mushrooms, you need to take 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 salted breasts

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.

Pickle recipe for pickling mushrooms

Ingredients:

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

To use this brine recipe for pickling 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.

Pickle pickle

Boil the mushrooms in slightly salted water:

• 2 tbsp. tablespoons of salt
• 1 liter of water

Remove the foam that forms during cooking using a slotted spoon.

Cooking can be considered finished as soon as the mushrooms sink to the bottom.Throw them into a colander to separate the liquid, put them in jars and pour in a pre-prepared marinade for 1 kg of mushrooms:

• 250-300 g of pickle filling

You can prepare a pickle for pickling milk from the following ingredients:

• 400 ml of water
• 1 teaspoon of salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize for 40 minutes with weak boiling water. After sterilization, immediately seal the mushrooms and place in a cold place.

Pickle brine

In order to prepare a delicious pickle for salted breasts, you need to take the following ingredients:

• 1 kg
• 1½ – 2 cups of water
• 50–70 ml of 30% acetic acid
• 15–20 g (2-3 teaspoons) of salt
• 15 peppercorns
• 10 peas of allspice
• 2 bay leaves
• 1-2 bulbs
• 1 carrot

For pickling, select small mushrooms or cut into larger pieces. Peel fresh mushrooms, rinse with cold water and, having thrown back on a sieve, allow water to drain. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes. Preparation of the marinade: pour water into the dishes and boil it for several minutes along with allspice and sliced ​​onions and carrots, add acetic acid to the end of cooking. Dip the slightly dried mushrooms in the marinade and cook for 4-5 minutes, then season. Transfer the mushrooms into jars or bottles, pour the marinade so that the mushrooms are covered with it. Immediately close the dishes, cool and place them in the storage room.

Fragrant pickle for white breasts

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, recline in a colander and boil. Prepare the marinade from water, seasonings and sliced ​​vegetables, add acetic acid to the end of cooking. Squeezed mushrooms put in a fragrant pickle for white breasts and cook for another 5-10 minutes. Then transfer the mushrooms with the marinade to the jars and immediately close tightly.

Pickled Mushrooms in Brine

The marinade is poured into an enameled pan, put on a fire, brought to a boil and the prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam. For marinade:

• 1 kg of fresh mushrooms
• 1 tablespoon of salt
• 200 g of a 6% solution of edible acetic acid.

When the foam ceases to form in the boiling marinade, spices are added to the pan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool, covering the pan with gauze or a clean rag. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked. Banks are closed with plastic lids or parchment and stored in a cold place. For 1 kg of fresh mushrooms:

• 1 teaspoon granulated sugar
• 5 peas of allspice
• 2 pcs. cloves and as much cinnamon
• a little star anise
• Bay leaf
• 0.5 g of citric acid to preserve the natural color of the mushrooms.

Dry pickle pickle

Dry breasts are boiled in salted water:

• 2 tablespoons of salt
• 1 liter of water

Then they are thrown into a sieve, cooled, laid out in jars and poured with pre-prepared cold marinade. Banks are closed with lids and stored in a cold place. To prepare a brine for dry breasts, per 1 kg of mushrooms you need:

• 0.4 l of water
• 1 teaspoon of salt
• 6 peas of allspice
• 3 pcs. bay leaf
• Carnations
• Cinnamon
• a little star anise
• citric acid

The mixture must be boiled in an enameled pan for 20-30 minutes on low heat. When the marinade has cooled slightly, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms.

Pickled mushrooms are stored at a temperature of about 8 ° C.

They can be used as food 25-30 days after pickling. If mold appeared in the jars, the mushrooms should be thrown into a sieve or colander, washed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

Pickle for bread per 1 liter of water

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:

• 1 liter of water
• 50 g of salt.

Wash mushrooms in several waters and clear of debris. Mushrooms should be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare a pickle for bread on 1 liter of water, 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.

Mushrooms in pickled cold pickle in jars

Ingredients:

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

Soak the gruel 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 not enough brine in the bank, then it will be necessary to increase oppression. Mushrooms should be stored in a cool place, after 1-1.5 months they will be ready for use.