How to s alt milk mushrooms and volnushki for the winter: is it possible to close together

Young, strong milk mushrooms and mushrooms are tasty and fragrant when s alted. They are closed in jars or harvested in barrels individually or together with other varieties. It doesn't take long to dry out. Preservation is perfectly stored, it turns out useful and beautiful.

S alted mushrooms are eaten after soaking. You can simply put them on a dish, add onion, cut into rings, sunflower or olive oil and decorate with sprigs of greens. Another option is to use it as a semi-finished product for cooking first and second courses, pies, pies. When s alting, you must follow the sequence of preparation, otherwise there is a risk of food poisoning.

From the following recipes, each housewife will be able to choose one or more suitable options, taking into account the composition of the products and the time spent.

Preparatory step: soaking

Raw mushrooms and milk mushrooms contain milky juice, so before s alting they need to be soaked in water for at least a day, maybe two. The water should be cold and should be changed every 2-3 hours. First, all the collected products are sorted by type, then they are cleaned of contaminants, and only after that they are filled with water. Soaked mushrooms are cut into pieces 4-6 cm in size, small ones can be s alted whole.

When s alting, you need to consider whether it is possible to combine different varieties with each other. With regard to mushrooms and volushki, it is safe to give a positive answer: they are harvested together, and this is absolutely safe.

The following describes how to s alt volnushki and milk mushrooms in different ways.

Hot pickling

Russula, milk mushrooms and volnushki can be prepared in the following way. Mushrooms are cleaned, soaked and washed thoroughly, then placed in boiling s alt water. You need to put a little s alt, and enough water so that the mushrooms are spacious. It should be borne in mind that in the process of cooking milk mushrooms and waves will decrease. The mushrooms will be ready when they sink.

The boiled raw materials are filtered, washed under the tap and thrown into a colander. Then the mushrooms are laid out in steel or enameled dishes, but best of all - in a steamed barrel. Sprinkle with s alt in layers, at the rate of 45 - 50 g per 1 kg of products, and put seasonings (pepper-peas, lavrushka). Oppression is laid on top - a wooden circle, and covered with cobblestone, after which it is left in a cold place for 6 - 7 days. That's all, s alted mushrooms are ready!

The second method is used for harvesting boletus, butter, boletus, honey mushrooms, oaks, white, mossiness mushrooms.According to this recipe, you can also prepare serushki. Prepared products are placed in boiling s alted water and boiled until tender. S alt should be taken at the rate of 50 - 60 g per 200 ml of water and per 1 kg of products.

Ready-made mushrooms are laid out in sterilized glass containers, steamed vegetable oil is added to the brim, covered with parchment, tied and put in the basement, on the balcony or in the refrigerator.

Quick way

S alting mushrooms according to this recipe allows you to enjoy the delicious taste of mushrooms in a few days. This preparation goes well with potatoes, buckwheat porridge and other side dishes containing a large amount of carbohydrates.

Things to cook:

• 5 kg milk mushrooms soaked in water;
• 250g s alt;
• pot or keg.

The last water is drained from the mushrooms, they are cut lengthwise into 2 parts, large ones into 4, so that each piece contains part of the cap and stem.Mushrooms are laid out in layers in a wooden barrel or enamel pan, evenly sprinkling each layer with s alt. You need to take not iodized, but ordinary, because iodine gives the hat and stem an ugly shade.

Place a wooden circle or a flat plate on the mushrooms, turning it upside down. They press everything with a cobblestone or a jar of water. In this position, the pickle should be about 3 days, during which the mass must be mixed.

The finished snack is placed in glass containers and closed with seaming lids. If the workpiece is intended for short-term storage, you can close the container with plastic lids and keep it in the refrigerator. It is recommended to serve cold, flavored with butter and sprinkled with onions, herbs and spices.

Cold way

According to this recipe, volnushki are s alted for the winter along with milk mushrooms. Strong, young mushrooms are selected.

You will need the following products:

• 1 kg selected and soaked in water milk mushrooms and flasks;
• 1 liter of water;
• 50 g s alt;
• 2g citric acid;
• spices, spices - to taste.

Washed and peeled mushrooms are cut into halves or quarters so that each piece has a cap and a leg. Small specimens can be s alted whole. Citric acid, s alt and spices are added to the water, mixed, milk mushrooms and flakes are put into the brine, covered with a flat dish, a wooden circle or a lid smaller than the diameter of the dish. Something heavy is placed on top.

The dishes are placed in a cool place where they should be for 2 days. Then the lid is opened, mushrooms are reported to the very top, and if there is not enough brine, a portion is prepared and topped up.Cover again and put in a cool place. S alting volnushek and milk mushrooms lasts 30 - 60 days. During this time, the container with s alted mushrooms should be checked for mold. If it is found, rinse the top layer well and oppress with hot water.

You can take small specimens for cold s alting, then when placed in a container, they must be turned with their caps down. This s alting method is also suitable for russula.

How to dry pickle

You can pickle dried milk mushrooms. They are pre-soaked in water for several days. Once a day, it is necessary to drain the water and pour a new one. During soaking, the mushrooms must be covered with oppression, otherwise they will float to the top.

Three days later, the products are sorted, and the largest specimens are cut into pieces. For pickles, glass jars or bottles are prepared, preferably with a wide neck. The containers are washed well inside and out, then poured over with boiling water several times.

A layer of mushrooms is laid on the bottom, a layer of s alt is poured, garlic cloves and horseradish leaves are put, then milk mushrooms are put again, and so on to the very top. In total, you need to take s alt at the rate of 5% by weight of mushrooms, horseradish and garlic - at your discretion.

A thin linen is placed on the very top, currant and cherry leaves are placed on it. You can put oppression on top, but this is not necessary: a narrow neck will prevent the mushrooms from floating up.

A month later, the pickle is ready. Mushrooms can be taken out, washed and used for frying and stewing, as a filling in pies, dressing in soup or a base for making salads. If too s alty, soak in cold water. Bon appetit!

Recommended