Salted threes: 5 great recipes


Mushrooms from the russula family, popularly referred to as threshing flies, although they are classified as conditionally edible, they are often harvested for the winter. Salting of traps can be made both cold and hot. These mushrooms do not have to undergo prolonged heat treatment. Whatever the recipe was chosen, the workpiece turns out to be incredibly tasty.

Hot salting of waves for the winter

Only with the mere thought that mushrooms need to be salted, many begin to panic. For some reason, this process seems incredibly complex. But this is absolutely not the case, a beginner in culinary business will also cope with this venture. Absolutely everyone will be able to use this recipe, with the help of which it will be possible to cook an incredible, crispy snack.

Products:

  • 0.75 kg of mushrooms;
  • 12 gr. sheets of black currant;
  • 6 gr. cloves;
  • 25 gr garlic
  • 4 gr. bay leaf;
  • 15 gr salts;
  • 12 gr. pepper.

Cooking:

  1. Rinse the flakes, clean well.
  2. Pour water into a pot, boil.
  3. Put pepper, currant leaves and spices, the threshing themselves.
  4. Cook in such a composition only 15 minutes.
  5. Put everything in a colander, pour the liquid into the pan.
  6. Put the mushrooms in a suitable container, add the chopped garlic, add salt to it.
  7. After that, pour brine into the container.
  8. Put a press on top.
  9. Place in the refrigerator for a day.

All mushrooms are subsequently stored in the bank. They need to be tightly packed, and then rolled up the container.

How to salt salads and thistles

How to salt salmon for the winter cold way

Not everyone knows how to cook thrills in a cold way. This process is quite simple, but requires a certain exposure. It’s so hard to wait. When these crispy mushrooms will be able to try. The expectation, although it seems unbearable, but it can be overcome. After all, the result will be an amazing snack.

Products:

  • 6.5 kg of waves;
  • 0.25 kg of salt;
  • 14 g citric acid;
  • 18 g caraway seeds;
  • 12 gr. dill;
  • 75 gr. cabbage.

Cooking:

  1. Peel and place the flakes in a bowl, add salted water and citric acid.
  2. Withstand this fluid for 3 days. In this case, water must be changed at least three times a day.
  3. Salt mix with caraway seeds and dill.
  4. Drain the mushrooms and put them in a barrel, alternating with a mixture of salt and seasoning.
  5. Cover the top with sheets of cabbage.
  6. Put the board on the sheets and set the load.
  7. Place the barrel in a cold place.
  8. Wait 45 days.

Important! Mushrooms need to be salted at a temperature of at least 1 degree and no more than 10. At too high a temperature they will turn sour, while a low temperature will lead to crumbling waves.

Zelenushki for the winter: a recipe in banks

Zelenushki is the last autumn gifts. This is the last season opportunity to prepare fragrant mushrooms. It is not necessary to use bulky barrels or pans for this. This appetizer will be perfectly stored even in banks.

Products:

  • 1.4 kg of green bread;
  • 16 gr. salts;
  • 12 gr. dill;
  • 13 gr peppercorns;
  • 11 g allspice;
  • 6 gr. cloves;
  • 5 gr. cinnamon
  • 25 ml of vinegar.

Cooking:

  1. Mushrooms soak in water. Rinse well.
  2. After that, put in a pan, pour water and cook for 35 minutes.
  3. In the second pan, cook the marinade. To do this, add salt to the water, add spices and boil.
  4. Put greens in jars and add vinegar.
  5. Fill the container with hot marinade.

Cover with nylon covers and refrigerate after cooling.

Cooking Volzhanka at home for the winter

Volzhanka is a pink thrush. Despite the fact that it has a bitter aftertaste, it is also harvested for the winter. To do this, it is not necessary to prepare complex marinades. Just soak them in water and you can proceed to salting.

Products:

  • 9 kg of volzhanka;
  • 0.4 kg of salt;
  • 45 gr. dill;
  • 5 gr. bay leaf;
  • 12 gr. peppercorns;
  • 55 gr. garlic.

Cooking:

  1. Rinse the lupus erythematosus and put in a deep container, pour cold water and soak for 4 days. Be sure to change the water every 5 hours.
  2. Then transfer them to the pan, boil by adding bay leaf and pepper.
  3. Throw boiled volzhanka into a colander.
  4. Then put them in a container for salting, periodically pouring salt, dill and garlic.
  5. Cover the container with gauze, put oppression on top.

Keep in a cool place for at least 25 days.

Salting of traps with juniper

It seemed such a trifle as a few drops of juniper, but it turns out a completely new, surprisingly fragrant snack. Cooking it turns out to be simple. The taste will pleasantly surprise, surpass even the wildest expectations.

Products:

  • 1.2 kg of waves;
  • 35 gr salts;
  • 6 gr. peppercorns;
  • 6 gr. allspice;
  • 3 gr. bay leaf;
  • 3 gr. cloves;
  • 35 gr juniper berries.

Cooking:

  1. Peel the mushrooms, rinse, discard in a colander and dry.
  2. Put in a pan and pour water.
  3. Salt is added there, spices are added.
  4. Pour salt and cook for 10 minutes.
  5. After this, decant the brine and put them in a container suitable for salting.
  6. Sprinkle them with herbs, salt, juniper and chopped garlic.
  7. Cover the mushrooms with a double layer of gauze.
  8. Put them under oppression.
  9. Wash gauze every three days to prevent mold.

Insist at least 35 days.

How to prepare the traps for pickling

These mushrooms require prior preparation. This is due to unfavorable ecology, and the characteristic features of the waves themselves. Before salting, they must go through several preparatory steps:

  • they must be sorted;
  • clean thoroughly;
  • rinse well;
  • soak.

First of all, you need to put pink and white waves in separate containers. Immediately remove all debris, remove the areas affected by the worms, shorten the legs a little. At the next stage, the mushrooms must already be soaked. This process takes up to 5 days. During this time, it will be possible to get rid of the bitterness that is characteristic of them.

It should be borne in mind that during these five days the water in the tank with traps should be changed regularly. At least 5 times a day. Otherwise, fermentation will begin and all the mushrooms will be spoiled. It is advisable to add a little water, this will speed up the process of not only soaking, but also subsequent salting. Stop soaking is necessary when the mushrooms become soft.

Hot flakes

All traps, regardless of their variety, can be salted in different ways. Each recipe can rightfully be called special, successful and original. The mushrooms are pleasantly crispy, moderately salty, spicy, even a little savory. They are stored both in classic barrels, and in pots and glass jars. Regardless of the chosen storage option for these pickles, they will be able to reach until the New Year holidays. The main thing is to follow all the rules both in the preparation of products, and during their salting. Exact adherence to the recipe is the guarantee that the snack will be tasty and safe.



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