There are different options for conservation of mushrooms for the winter. Now you will learn about the hot salting of the boletus.
The recipe for picking pine forests for the winter in banks
Ingredients:
- boletus - 1 kg;
- currant leaf - 2 pcs .;
- common salt - 60 g;
- laurel leaf - 1 pc .;
- black peppercorns - 3 pcs.
Preparation
Mushrooms are cleaned, cut the roots. If the hats of mushrooms are large, then they can be cut at the request of the part by 2-3. After boiling water, we put mushrooms in it. Formed foam is always removed. Then we put all spices and after boiling for about 25 minutes we boil. When the mushrooms sink to the bottom, it means they are ready. The brine becomes transparent at the same time. Gently unfold the mushrooms on the banks and pour brine. Days after 40 mushrooms will be ready.
Salting of the boletus for the winter
Ingredients:
- fresh mushrooms, boletus - 1 kg;
- purified water - 1 glass;
- white wine vinegar - 85 ml;
- bay leaves - 2 pcs .;
- granulated sugar - 15 g;
- fragrant pepper peas - 2 pcs .;
- not iodized salt - 30 g.
Preparation
Let's boil water, salt, sugar, put spices and again leave to boil. Now we lay mushrooms. Penka, which will be formed by removing. On a low heat, cook for about half an hour. Then add the vinegar and boil for another 10 minutes. We lay mushrooms on sterilized jars, pour marinade and immediately cork. Next, turn the jars upside down, wrap. And after cooling we store in the cold.
Salting of the boletus for the winter hot way
Ingredients:
- mushrooms boletus - 1 kg;
- refined vegetable oil - 40 ml;
- purified water - 190 ml;
- not iodized salt - 50 g.
Preparation
We dip the mushrooms into salted boiling water, boil for about 10 minutes, and then spread it over the prepared parboiled jars, pour over the boiled vegetable oil from above, close with parchment paper, fix it with thread, and remove it into the cold for storage. Such fungi in the future can be stewed, fried.
The recipe for pickling salmon
Ingredients:
- boletus - 1 kg;
- salt - 50 g;
- dill;
- tarragon .
Preparation
Mushrooms are properly washed, dip into salted boiling water with spices and cook until ready. And they will be ready, as soon as they start to sink to the bottom. We merge the water from them, put the mushrooms in the dishes, and put the load on top. We clean in the cold and after 8 days the mushrooms will be ready for consumption.