Recipes for making crispy mushrooms for the winter

Of the variety of workpieces that the housewives try to do in the summer and autumn, crisp breasts take the leader's place. Lovers of mushroom snacks admit that salty breasts are one of the most popular snacks. Even being considered conditionally edible mushrooms, the rich taste of the mushrooms, as well as their stunning forest aroma, will not leave anyone indifferent at the festive table.

There are many recipes for making crispy breasts by the salting method, but they have one thing in common: in order for the mushrooms to turn out delicious, they must undergo the correct initial processing.

Why do not the mushrooms crunch and how to rid the mushrooms of bitterness?

It’s quite easy to rid the breasts of the milky juice that gives them bitterness:

• The adhering forest debris is removed from the mushrooms, the film is removed from the hats, especially if it is black breasts, the lower part of the legs is cut off, or they are completely removed. Legs should not be thrown away: you can cook the first dishes, sauces or just fry them.
• Wormy or rotten places are cut with a knife and put into a large container.
• Pour cold water, cover and crush with a load so that the mushrooms do not come in contact with the air and do not darken.
• Leave for 2-3 days and 3-4 times a day change the water in the mushrooms.
• After soaking, the breasts are washed several times in cold water and then the salting process is started. Salting can take place with or without preliminary boiling.

Sometimes housewives notice that after salting, the muffins do not crunch, why is this happening? Perhaps you began to try mushrooms ahead of time. Give them a few more days and you will see that the appetizer is incredibly crispy and tastes great.

How to salt pickles in order to crunch, recipes with a phased description will show. Snacks prepared through these options can be stored not only in the basement, but also in the pantry.

How to salt pickles to crunch: a classic recipe

The classic recipe for pickling crispy breasts is always passed on from generation to generation. If you do not know him, then you can write it in your cookbook, you will not regret it! It's easy enough to make mushrooms, but how much fun this snack will be in winter!

• 2 kg of soaked milk;
• 4 onions;
• 7 cloves of garlic;
• 4 tbsp. l salts;
• 3-5 bay leaves;
• 10 peas of white pepper.

Crispy breasts prepared for the winter according to the classic recipe are aromatic and will be a worthy snack on your table.

How to cook crispy white breasts for the winter

To prepare crispy white mushrooms you do not have to be in the kitchen for a long time. The recipe is quite simple, even a novice housewife will cope with it.

• 5 kg of soaked milk;
• 200 g of salt;
• 10 cloves of garlic;
• 10 pcs. bay leaf and black pepper peas;
• 15 dill umbrellas;
• blackcurrant leaves.

Use the step-by-step description to prepare a recipe for crispy mushrooms for the winter.

1. Soaked for 2 days, the white breasts are washed, and large specimens are cut into pieces.
2. The bottom of the enameled pan is covered with blackcurrant leaves.
3. Pour a thin layer of salt and spread the breasts, hats down.
4. Top with salt, chopped diced garlic, black pepper and bay leaf.
5. The last layer should be salt and dill umbrellas, after which the mass is covered with currant leaves.
6. Press down with a load, cover with gauze and take out for 10 days in a cool room.
7. Transfer the mushrooms into sterile jars, crush and pour brine from the pan
8. Close with nylon covers and again taken out to the basement.

How to make black mushrooms crispy

The recipe for crispy black breasts is prepared just as quickly, although the soaking process is longer, as it takes up to 5 days.

• 3 kg of soaked milk;
• 150 g of salt;
• 10 leaves of blackcurrant and cherry;
• 10-12 cloves of garlic;
• ½ part of horseradish root;
• 4 bay leaves;
• 5 umbrellas of dill.

How to make mushrooms crispy in this recipe will show a step-by-step description.

1. Remove the legs from the soaked breasts (you can make soup from them) and rinse with cold water.
2. Boil the hats in boiling water for 20 minutes, constantly removing the foam, and throw in a colander.
3. Pour salt at the bottom of the enameled container, lay out a layer of mushrooms.
4. Pour a layer of salt on the breast, add the grated horseradish root, bay leaf, chopped garlic cloves and dill.
5. Fill the tank, shifting each layer of mushrooms with all the spices and spices.
6. Top with leaves of cherry and black currant.
7. Cover with an inverted plate, smaller in diameter of the enameled container, and press down with a load so that the mushrooms sit down.
8. Leave in this position in a cool place for 7-10 days.
9. Transfer the mushrooms to sterile jars, condense and fill with brine.
10. Close tight nylon covers, take out to the basement or put in the pantry.

How to cook crispy garlic breasts for winter

The recipe for crunchy mushrooms for the winter is an indescribable pleasure. Such a treat will delight not only your loved ones, and guests who have suddenly arrived.

• 2 kg of soaked milk;
• 100 g of salt;
• 15 cloves of garlic;
• 1 tbsp. l dill seeds;
• 4 bay leaves;
• currant and oak leaves;
• 3 buds of cloves.

How to cook crispy mushrooms for the winter will show a detailed step-by-step description of the process.

1. After soaking, boil the mushrooms in salted water for 20-25 minutes.
2. Rinse in cold water and place on a sieve to drain.
3. Pour a thin layer of salt into the sterilized jars and lay the mushrooms with their caps down so that the layer does not exceed 6 cm.
4. Sprinkle with salt on top, add cloves, dill seeds, sliced ​​garlic, bay leaf.
5. Sprinkle each subsequent layer with salt and the same spices.
6. Shake, crush with your hands and put on top clean oak and currant leaves.
7. Press down again, cover with a clean paper towel and place the yoke on top.
8. After 3 days, take out the cans into the basement and look from time to time so that the brine completely covers the mushrooms.
9. After 10-12 days, remove the cargo and close it with tight covers.
10. Mushrooms will be ready for use in 20-30 days.

Crispy Mushrooms with Mustard and Cabbage Leaves

Making crispy mushrooms with mustard and cabbage leaves is a pretty old recipe familiar to our grandmothers. Try it, and it will become your chip in mushroom preserves.

• 3 kg of soaked mushrooms;
• 5 leaves of white cabbage;
• 200 g of salt not iodized;
• 1 sec l mustard seeds;
• 5 cloves of garlic;
• 1 bunch of fresh dill.

How to cook crispy mushrooms for the winter on your own will show a step-by-step description of the recipe.

1. The soaked breasts are washed well in cold water and spread on a sieve to drain.
2. At the bottom of an enameled pan or plastic bowl lay out the clean leaves of cabbage.
3. A layer of mushrooms is distributed on them and sprinkled with salt.
4. Next, you need to lay out a portion of chopped garlic, sprinkle with mustard seeds and chopped dill.
5. Sprinkle each layer of salt with salt and spices until all the ingredients are complete.
6. Cover with a flat lid and put oppression on top.
7. Leave at room temperature for 3 days.
8. After a day, the mushrooms are thoroughly mixed with hands several times a day.
9. Mushrooms are laid out in sterilized jars, compacted and added to the very neck with the juice that stood out when insisted.
10. Close nylon covers and store for 30-40 days in the refrigerator until fully cooked.

How else can you cook crispy mushrooms

How to cook crispy mushrooms to get a “killer” version of a snack with a glass of alcohol?

Be sure: none of your guests will be indifferent to the dish.

• 3 kg of soaked milk;
• 3 tbsp. l salts;
• 10 peas of black pepper;
• 5 peas of allspice;
• 6 cloves of garlic;
• 3 buds of cloves;
• 2 branches of dill;
• 5 leaves of currant and cherry.

1. Soaked mushrooms boil in boiling water for 20 minutes.
2. We take it out on a sieve and let it drain completely and cool.
3. At the bottom of the sterilized cans, lay the leaves of currant and cherry.
4. In a separate container we connect the mushrooms, sprinkle with salt, add the broken branches of dill, clove buds, allspice and black pepper.
5. Mix and lay in sterilized jars, tightly but gently crushing the mushrooms.
6. Fill with hot water and close the capron lids.
7. We leave it in a warm room for 2 days, and then put it on the shelves in the basement.
8. After 30-35 days, the mushrooms are ready for use.

It is worth saying that no matter what method of salting crispy breasts for the winter you have chosen, each of them turns out to be tasty and fragrant, able to win not only your heart.