How to salt mushrooms in cans for winter at home - Step-by-step recipes with photos for pickling ceps, sweets, mushrooms, redheads, freckles, mushrooms, champignons

How to properly salt mushrooms in the home in cold conditions

Reds are amazing mushrooms of their kind. They are useful, fragrant and unusually tasty in salted form. In culinary practice, several options are used to harvest these forest "gifts" - dry, hot and cold. The latter is considered to be the fastest and least labor intensive due to the absence of any thermal treatment of the main product. Let's look at the details of how to properly salt mushrooms rozhiki cold way at home.

Necessary ingredients for the correct salting of redheads in a cold way

• 
  fresh ginger - 1 kg


• 
  salt coarse-grained - 2 tbsp.


• 
  garlic (optional)

Step-by-step instructions on how to salt mushrooms in a cold fashion at home

1. 
   Collect or buy the necessary for picklingnumber of redheads. If you are not too experienced a mushroom picker, trust the master. Do not experiment with the "harvest" yourself, so as not to pick up a poisonous or conditionally edible mushroom inadvertently.

2. 
   All collected or purchased mushrooms are delivered home as soon as possible and do not delay the process of pickling for later. Shelf life of cut fungi is negligible.

3. 
   The prepared crop is carefully prepared: separate the legs and set aside (on the roast for dinner), put the hats in a deep bowl.

4. 
   Rinse the hats of the redheads in cold water. Gently catch the kitchen sieve, so as not to damage the delicate product.

5. 
   In a separate enameled vessel, fold the mushroomshats up, pouring each layer in 5 cm with a handful of coarse salt. If desired, spread the layers of garlic between the layers. Dip on the mushrooms heavy oppression and leave for 1-2 weeks.

6. 
   Keep an eye on this whole period of the mushroomwere in their own brine. If the liquid is not enough, top up the salt solution with a proportion of 10 g / 500 ml. At the expiration of a two-week period, the process of correctly pickling rozhikov coldly at home is considered fully completed. That is, you can safely treat guests!

How to salt mushrooms at home in a hot way - step by step recipe for honey

Hot ambassador of mushrooms assumes their obligatorytemperature treatment - blanching or boiling. Forest mushrooms are simply ideal for winter blanks of this kind. Firm and elastic, they perfectly withstand all the preparatory procedures and thermal manipulations, while maintaining its original flavor and subtle flavor. Thanks to the step-by-step recipe, you can easily figure out how to salt mushrooms honey agarics at home with the usual hot method.

Necessary ingredients for salting are drunk hot in the home

• 
  fresh fresh mushrooms - 1 kg


• 
  salt - 2 tbsp.


• 
  currant leaves - 10 pcs.


• 
  garlic peeled - 2 teeth


• 
  drinking water - 500 ml


• 
  laura leaf


• 
  dill umbrellas

Step-by-step instruction on pickling mushrooms at home in a hot way

1. 
   Weigh a kilogram of fresh fishes.

2. 
   Remove the selected mushrooms thoroughly from litter,rinse in cold water. Keep small firearms intact, large ones - cut along into two parts. Boil the mushrooms in lightly salted water for 10 minutes and pour into a colander.

3. 
   Jars of a small amount of sterilize. On the bottom lay the umbrellas of dill, currant leaves, garlic teeth. Canned mushrooms boil repeatedly in brine for 15-17 minutes.

4. 
   Once the mushrooms are lowered to the bottom, remove the pan from the fire. Distribute the workpiece to the banks, fill with the remaining brine.

5. 
   Cover the container with boiled polyethylene lids, leave it on the table until it cools. Transfer the mushroom snack to the refrigerator.

6. 
   Now you know how to salt mushrooms in your homeconditions in a hot way - a step-by-step recipe for understanding is understandable even for beginners. Delicious and spicy mushrooms can be tried in a few weeks.

How to salt mushrooms white for the winter in cans - a simple recipe

White mushroom (aka - boletus) has long been called"King" among other mushroom brothers due to their useful and nutritious properties, excellent taste and amazing aroma. With the right approach, you can enjoy them all year round, and not just during the summer-autumn off-season. All that is required for this is a little time and a minimum of culinary efforts. Read further on how to salt white mushrooms for the winter in cans by a simple recipe.

Necessary ingredients for pickling white mushrooms for the winter in cans

• 
  freshly harvested mushrooms - 800 g


• 
  non-iodized salt - 50 g


• 
  oak leaves - 2 pcs.


• 
  Laurushka - 2 pcs.


• 
  cloves - 4 pcs.


• 
  coriander seeds - 0.5 tsp.


• 
  black peppercorns - 4 pcs.

Step-by-step instruction on salting white mushrooms in cans for winter

1. 
   Look through all the furrows, cut the damaged places. Cut large fungi into several parts, leave small ones intact. Wash the entire crop.


2. 
   In a saucepan of boiling water, dissolve the salt. Then dip the fungus into the brine. As soon as foam starts to appear, immediately remove it with a noise.


3. 
   Continue to boil the mushrooms for 15-18 minutes. After a quarter of an hour, add spices and spicy leaves to the pan. Leave the workpiece on fire for another 5-7 minutes.


4. 
   In sterile containers, catch the mushrooms, pour them with filtered brine. Cool the cans and cover them in a cool place.


5. 
   White mushrooms, salted for the winter in cans by a simple recipe, will be ready for serving on a fasting or festive table in just 1.5-2 months.

How to salt mushrooms under the birch bark for the winter in cans: a simple video recipe

Underparts are among the fungi thatit is customary to use it in fried or brawny form. However, this fact is not at all an excuse to refuse the ambassador "black" (this is how the people call the mushroom brotherhood growing on illuminated glades in deciduous forests and forests). Using simple recipes, even young housewives will quickly figure out how to salt mushrooms under the birch bark for the winter in cans. Read and repeat - all business!

And for those who first encountered mushroom preparations, we prepared a simple video-recipe how to salt mushrooms under the birch bark for the winter in banks:

How to salt mushrooms for the winter in cans - a simple recipe with a picture for champignons

The one who at least once tasted mushroomshome salting, forever forgets about the existence of store pickled "relatives". The first always turn out to be more gentle, juicy and aromatic, and they are at times cheaper than purchased ones. Such mushrooms are good in themselves - as a mouth-watering mono-snack, and as an additional or basic ingredient for non-trivial salads, salty baked goods and second courses. Let's consider in detail how to salt mushrooms for the winter in cans according to a simple recipe with a photo for champignons.

Necessary ingredients for pickling champignons in jars for the winter on a simple recipe with a photo

• 
  small white champignons - 1 kg


• 
  salt of coarse-grained - 75 g


• 
  black pepper - 5 peas


• 
  onion bulbs - 2 pcs.


• 
  coriander seeds - 0.5 tsp.


• 
  laurel - 1 sheet

Step-by-step instruction on pickling mushrooms for the winter in banks

1. 
   Wash the champignons, cut out the dark places. Cut large fungi into 2-4 parts, leave small as is.

2. 
   Fold the mushrooms in a saucepan, pour filtered water and cook with 1 tbsp. l. salt. Half-ready mushrooms are thrown into a colander and spread over a cotton towel so that excess water is gone.

3. 
   In a small saucepan, boil the brine from clean water, a large salt and spices. On the bottom of sterile jars, place rings of peeled and chopped onions.

4. 
   Then fill the container with prepared mushrooms and pour to the top with hot brine. Cover the jars of champignons with clean lids and leave in the heat for 24-36 hours.

5. 
   After 1-2 days the mushrooms will settle. It's time to blanch another batch of champignons and report them to the slightly empty banks. Forget to add salt in such a proportion.

6. 
   Filled to the top of the bank tightly seal andrearrange to a cold place. Salted mushrooms for the winter in cans on a simple recipe with a photo are perfectly stored in the cellar, in the cellar, in the refrigerator or on the cold balcony.

How quickly to salt mushrooms mushrooms for the winter in cans: a simple recipe with spices

In Russian cuisine salted mushrooms are rightly consideredexquisite mushroom delicacy. According to the gastronomic traditions, besides the classical spices (salt, bay leaf and pepper), in addition to the traditional salting of these mushrooms, all kinds of spices are also used - from oak greens and black currant leaves to root radish and dill stems. It is important to note that fragrant spices not only emphasize the natural taste of the main product, but also contribute to a longer period of storage of home preparations. We offer you to learn more about the recipe, how to quickly and easily pour mushrooms mushrooms for the winter in cans with spices.

Necessary ingredients for quick pickling of mushrooms in cans with spices

• 
  fresh mushrooms - 10 l


• 
  salt of coarse-grained - 400 g


• 
  cherry leaves - 10 pcs.


• 
  currant leaves - 10 pcs.


• 
  horseradish leaves - 5 pcs.


• 
  garlic - 12 pieces


• 
  laurel - 10 pcs.


• 
  dill umbrellas - 7 pcs.

Step-by-step instruction on pickling mushroom mushrooms with spices for winter

1. 
   Prepared and soaked properly dung packs in large pieces.


2. 
   In a large enameled bucket lay layers of mushrooms, alternating with spices and herbs. For each layer of mushrooms, pour 2 tbsp. salt.


3. 
   Top the dill umbrellas. Cover the workpiece with a wooden board and press it down with a load.


4. 
   After 5-7 days in the cold, the mushrooms will release a sufficient amount of juice. Transfer the snack into sterile jars and pour a strained brine.


5. 
   That's how you can quickly pick mushrooms mushrooms for the winter in cans for a simple recipe with spices. The main thing - tightly lay the fungus to each other and firmly roll the packaging key.

How to salt mushrooms for winter in cans: a simple video recipe

Volnushki - from those mushrooms that do not tolerate fussand rush for cooking. At a break these "mlechniki" allocate bitter juice with a specific smell, capable not only to spoil the taste of ready-made pickles, but also to exert a toxic effect on the body. Thorough cleaning and washing, prolonged repeated soaking and heat treatment - all these culinary processes are indispensable and indispensable when harvesting forest waves. From a simple video recipe you will learn how to properly and safely salt the mushrooms of a wave for winter in cans.

Do not even doubt, almost all forestmushrooms - whether they are redheads, honey agarics, white, freckles, mushrooms, oyster mushrooms or champignons - are incredibly good in the salted variant. Having learned how to salt mushrooms for the winter in cans at home under the prescriptions with video and step-by-step photos, you can always diversify the usual everyday diet and refresh the solemn menu.