Mushrooms creakers: how to s alt for the winter in jars in a hot and cold way, recipes

Autumn is the time to collect mushrooms and pickle them for the winter, as well as to search for various recipes. How hot and cold squeaky milk mushrooms for the winter in jars, what spices to add and many other questions are asked by housewives in search of the perfect pickling recipe.

Recipe for marinated squeakers with garlic

Many mushroom pickers mistakenly consider violinists to be a kind of white milk mushroom. But actually it is not. Mushrooms are much inferior in taste to white milk mushrooms, but with proper preparation, you can get a very tasty pickle with a pleasant aroma. It is also called spurge mushroom.

Before collecting mushrooms, you need to be completely sure how the violin looks.

Required ingredients:

• Squeakers;
• 1 liter filtered water;
• 1 bunch fresh dill;
• 1 sprig of tarragon;
• 4 currant leaves;
• Black pepper (peas);
• 4 garlic cloves;
• 5 tablespoons of table s alt.

Will s alting method:

Spurge mushroom must be sorted out, cleaned of leaves and needles, worm mushrooms must be thrown away. Then rinse everything thoroughly. Greens also need to be washed.

S alting is possible only in a glass, enameled or wooden container. It is undesirable to take dishes made of aluminum or stainless steel.

Put greens and peppercorns on the bottom. Then you need to lay out one layer of creakers and one clove of garlic, s alt liberally. Alternate layers until the container is completely filled. Lay another layer of greens on top. After that, a wooden circle or a ceramic plate is placed and a load is placed. The cup is covered with a cloth and sent to the cellar or cellar.

You can eat spurge mushroom a month after pickling.

S alting skripunov mushrooms in a hot way with currant leaves

How to s alt the creakers in a hot way? The recipe for hot canning is very simple. Many people complain that the taste of s alt violins is very bitter, but with the right preparation, this can be avoided.

Required ingredients:

• Mushroom violinist;
• 30 gr s alt (for 1 kg of mushrooms);
• Fresh currant leaves;
• Filtered water;

How to cook milk mushrooms for the winter:

Peel and wash the breasts. Soak in water for two days. Mushroom water needs to be changed three times. Two days later, the fiddlers are blanched in an enamel pan for 20 minutes, constantly removing the foam. S alt the water first. After this time, they are thrown into a colander.

After the fiddlers have cooled, they should be placed in jars with their hats down, after laying the currant leaves on the bottom. Sprinkle each layer with table s alt. When the jars are full, lay out the currant leaves again.

S alted violins should be put in the refrigerator for a month and a half. Previously, it is not recommended to eat marinated food. It is in a month and a half that they will give up all the bitterness and will be ready to eat.

Cold preservation of mushrooms for the winter

This method is very similar to the previous pickling method. The cold method of marinating creaker mushrooms is also called dry, since brine is not used here. If preserved incorrectly, creaks are very bitter, and it will be impossible to eat them. How to s alt milk mushrooms creakers?

Required ingredients:

• Spurge mushroom;
• Filtered water;
• Carnation;
• Garlic cloves;
• Table s alt (30 gr per 1 kg of mushrooms);
• Bay leaf.

How to make cold pickles for the winter:

Peel the leaves from the mushrooms, check for worms, and then rinse under running water. For two days, the violin should be soaked in filtered water. After two days, put them with hats down in a wooden bowl, periodically laying out cloves, bay leaves and garlic.Sleep with coarse s alt. Top with a ceramic plate or a wooden circle, and then put a heavy weight.

Due to the fact that the mushrooms spent two days in the water, with dense stuffing in the container, they will release a large amount of liquid. It should completely cover the creakers. If there is not enough liquid, then you need to regularly add saline solution (20 g of table s alt should be diluted in 1 liter of warm water).

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