Content
- 1 Is it possible to salt the waves together with the saffron milk caps
- 2 How to salt mushrooms and wavelets together
- 3 How to salt mushrooms and waffles in a cold way
- 4 How to salt the waffles and mushrooms in a hot way
- 5 How to cold pickle mushrooms and mushrooms with currant leaves
- 6 How to salt mushrooms and volvushki with dill and horseradish leaves for the winter
- 7 Storage rules
- 8 Conclusion
Salting is one way of home preservation where the addition of a lot of salt inhibits the growth of bacteria and fungi, helping to preserve food. Mushrooms prepared by this method are one of the traditionally Russian recipes. You can salt the waves and mushrooms together, observing the basic proportions and rules.
Is it possible to salt the waves together with the saffron milk caps
Cooking pickles and marinades is associated with the characteristics of the types of mushrooms. Volnushki belong to the conditionally edible group. Before cooking, they are soaked for at least a day, and then boiled. On the contrary, with an abundance of water they become watery, their caps and fruiting bodies darken and lose their original structure. Despite the differences, volushki and mushrooms can be salted together.
How to salt mushrooms and wavelets together
In order to properly salt mushrooms of such different varieties as volushki and camelina, it is necessary to take into account the characteristics of each variety. Delicious blanks are obtained from carefully prepared raw materials.
Before the product is salted, the mushroom mass is sorted:
- exclude wormy, damaged, rotten raw materials;
- preference is given to mushrooms of the same size, because they are salted evenly;
- the lower part of the cut on the leg is additionally cut by 2 - 3 mm.
In the processing of saffron milk caps, a minimum of water is used. The hats and the surface of the legs are cleaned with a fine brush, and a damp cloth is used to remove serious dirt.
Volnushki are soaked to remove the bitterness that the milky juice that stands out on the cut of the pulp possesses. If you do not subject this variety to daily soaking, then salt the product is useless - the workpiece will be spoiled. After soaking, the mushroom mass is additionally washed, then boiled for 20 - 30 minutes.
After preparing each variety, you can begin to salt the waves along with the mushrooms. This can be done cold and hot. Both options have their advantages. According to the reviews of mushroom pickers, the preparations with the hot method resemble marinades, and the use of cold salting gives the classic taste of mushrooms.
In order to deliciously salt the mushrooms and waffles, take coarse sea salt. The structure of its crystals contributes to more efficient salting of caps and legs.
Methods for salting saffron milk caps and volushkas
To prepare salted saffron milk caps and waves, use one of the following methods:
- Hot. In this method, the brine is prepared by boiling with additional ingredients. In a boiling liquid, the caps with legs are boiled for 20 minutes. Then they cool, lay out in banks.
- Cold. A method in which the caps and legs are sandwiched, components are added to improve the overall taste, the load is set for 1 - 2 days, covered with lids, and stored.
- In tubs. This variant of salting "in its own juice" requires the use of oppression. The layers are repeated, laying out additional ingredients, cover with cabbage leaves on top and make it heavier. After settling under pressure, add a fresh portion of the mushrooms.This method involves the use of real food-grade wooden tubs. The salting process takes place at a temperature of no more than +10 °
Important! In Russia, mushrooms were usually salted in 20-liter barrels, and heavy stones were used as oppression.
How to salt mushrooms and waffles in a cold way
Cold salting of saffron milk caps requires the use of suitable glass containers. Banks are chosen taking into account that the neck allows you to firmly install the load after unfolding the mass.
Required Ingredients:
- mushrooms with a total weight of 1 kg;
- 6 - 8 cloves of garlic;
- 3 sprigs of dill, parsley to taste;
- a third of a glass of coarse salt without additives.
Hats, legs are cleaned, boiled, then cooled. A layer of salt is poured on the bottom of the jar, then mushrooms, garlic, dill, parsley are laid out. Each layer is evenly salted with the expectation that the total amount is sufficient for the entire mass. The top is covered with a saucer, a load is placed on it. You can use a container filled with water. Salting is left for 48 hours, then the oppression is removed, covered with a lid, removed for further storage.
How to salt the waffles and mushrooms in a hot way
Waves for cooking assorted pickling are boiled in a hot way not for 30, but for 15 minutes. Ryzhiks are cleaned of dirt.
The brine is prepared from the calculation:
- 3 kg of mushrooms;
- 1 liter of water;
- 3 tbsp. l. large salt crystals;
- 3 bay leaves.
The liquid is heated to a boil, the prepared raw material is poured from the caps and legs, and boiled for 15 minutes. Then the mushroom mass is removed under the load. It can be laid out in glass jars and put away for storage after 24 - 48 hours.
How to cold pickle mushrooms and mushrooms with currant leaves
Fragrant currant leaves are one of the most important ingredients in homemade preparations. This component improves the taste of pickles, as well as inhibits the development of bacteria, thanks to its unique properties.
In order for the salting of mushrooms to be successful, take 10 - 12 currant leaves per 2 kg of mushrooms and mushrooms. For 1 liter of water for brine, 3/4 tbsp. l. salt, a few peas of cloves, black pepper.
Mushrooms are boiled, cooled. Overlapping currant leaves are placed on the bottom of the salting container, then mushrooms are laid out. The last layer will again be currant leaves. Oppression is installed on them. After salting, before storage, the top layer of the leaves is discarded.
How to salt mushrooms and volvushki with dill and horseradish leaves for the winter
Horseradish leaves, dill umbrellas are often used for salting foods. The taste of greens is combined with unusual shades of different types of mushrooms. For cooking according to one of the recipes for salting volushki and camelina using the hot method, take even undamaged horseradish leaves, as well as the upper part of the dill stem with umbrellas. For 1 kg of mushroom mass, you will need 4 leaves of horseradish, 2 umbrellas of dill, 5 - 6 cloves of garlic.
Storage rules
Ryzhiks and volushki can be successfully harvested together, pickles and marinades are stored while maintaining a stable temperature regime not higher than + 8 ° C. In this case, the basic rules are followed:
- Suitable for storage are dark basements, cellars with additional ventilation. Indoor humidity is kept at an average level.
- Do not store the product near working electrical appliances.
- During the storage period, freezing, repeated defrosting of salted products is excluded.
Conclusion
You can salt the waves and mushrooms together. The main condition for complementing these types of each other in homemade blanks is separate pre-processing. Volnushki are additionally soaked and boiled. For redheads, a simple cleaning of dirt is enough.Despite the fact that the preparation of mushrooms takes a lot of time and effort, the blanks are in demand due to the unique taste, mushroom aroma.
