How to properly and tasty salting the loads at home. How to salute the loads in a cold way in banks. How to pickle the loads with a hot way - recipes

Originally Russian mushrooms, loads, are ideal for salting at home. Useful, tasty and fragrant pickled mushrooms are consumed both in pure form and with a variety of gas stations, mushroom soups, snacks, salads and pies are prepared from them. Such dishes can decorate not only a daily, but also a festive table. Salty loads are valued due to fleshy and crispy pulp formed in the process of salting. There are certain technological stages, methods and rules for the preparation of salted loads. How to salute the loads, as well as step -by -step recipes for cooking loaders - in this selection of material.

How to salute the loads for the winter: collection and preparation of mushrooms

• A distinctive feature of mushrooms is the ability to absorb toxins and harmful substances. This means that it is impossible to pick mushrooms near environmentally polluted territories, along roads or near industrial enterprises. Otherwise, the use of a favorite delicacy can turn into a real “poison” for the body.
• The technology of preparation of mushrooms includes a mandatory preparatory stage. Having collected the mushrooms, it is necessary to carefully sort them out, cutting off damaged, worm places and cutting the base of the mushroom leg. Old and completely spoiled specimens are thrown away. Old loads are easy to distinguish by “rusty” or brown spots on the mushroom hat.

• After sorting, the mushrooms are cleaned from forest debris, washed from dirt, moss and needles. The dirtiest places pass with a soft sponge or brush (also use a toothbrush). If you wet the mushrooms in advance for several hours in cold water, it will be much easier to wash them.

• Masters have a characteristic bitter taste, so they are mandatory to be soaked. You need to soak the mushrooms in cold water, from 2 to 5 days. Time depends on the temperature in the room: on hot days, soaking will take at least 1.5-2 days, in cold weather-twice as long. In water for soaking, sometimes added a pinch of salt and citric acid. Mushrooms are poured with water to the top (so that it is completely covered), and covered with a lid with a load so that they do not pop up. Every day, in the morning and evening (more often), water must be changed. In no case should the formation of foam on the surface of the water, otherwise, the loads are simply disgusted and will be unsuitable for further operation.

• Mushroom soil dishes should be wooden, glass, plastic or enameled. A galvanized container can cause a chemical reaction, after which the mushrooms will become unsuitable.

• The same rule applies to dishes for picking loads. Wooden barrels or tubs, glass bottles, enameled pots (without cracks and rust) or plastic containers are used. Clay (as well as galvanized) containers are unacceptable for winter storage of salted mushrooms. The dishes are thoroughly cleaned in advance: glass dishes are sterilized, enameled is slightly calcined, wooden is well scraped and washed.
• To determine the readiness of the soaked mushroom for the salting, you can taste it (then spit it out). If you don’t feel bitterness, you can start the next stage of preparing mushrooms for salting.
• After soaking, the loads are thoroughly thoroughly washed in clean water.
• The mushrooms prepared in this way are completely ready for salting. Cleaned and washed loads are cut according to the method specified in the recipe. Sometimes for salting the mushroom is cut along several parts, sometimes - the hats are separated from the legs. Some recipes use not cut, whole mushrooms, and in some - only hats.
• You can salt mushrooms in two ways: hot and cold. There are quite a lot of recipes for picking loads, depending on taste preferences and habits.

How to salute the loads: Rules and Secrets

• Due to the bitter taste, the loads belong to the group of conditionally edible mushrooms, traditionally used for salting and pickling. In some countries, loads are considered generally inedible (and even toxic) mushrooms. In Russia and other East European countries, on the contrary, the load is recognized as one of the best salty mushrooms, the bitterness of which is easily removed after soaking or boiling. Due to the high taste, salty loads are sometimes called "royal."

• Mushrooms of the loads come in several types: yellow, black and white. Black loads grow in groups and differ in dark coloring, brown-black or brown-olive tones.
• Salt for salting you need to take ordinary, cook, without any additives and taste components. Most often, the recipe means a large fraction of table salt.
• Adding a small amount of sugar when salting will make their taste more delicate and delicate.
• To make the mushrooms tasty and fragrant, during the salting of the loads should be laid in layers of no more than 5-6 cm.
• The generally accepted culinary terminology determines the salting with a procedure in which the mushrooms are not undergoing heat treatment, and pickling - the process of mandatory boiling of the mushrooms. Unlike the cold salting method, hot marinating involves mandatory heat treatment of loads.
• The cooking time will depend on the choice of the salting method and the storage location. The cold salting method until fully readily involves about 2 months, hot-half less.
• If the finished salty loads are slightly perencolous, the problem can easily be solved. To do this, mushrooms can be soaked for several hours in water (or milk), then rinse with boiled water and then feel free to use it.
• A variety of salads, caviar, and snacks are prepared from salty loads. Mushrooms are also used to make soups and even cutlets.

How to pickle the loads in jars

• You can salt mushrooms in banks using both hot and cold salting methods. Before starting salting, mushrooms should be prepared in the way described above.
• Masters in glass jars can be harvested for a short time (closing with a plastic lid and preserving in the refrigerator) or canned for the winter (twisted with metal lids and stored in the basement).
• The sterilization of the microflora of the contents of the can occurs due to the preliminary boiling of the fungi (with a hot method) or in the process of fermentation (with a cold method), when lactic acid is formed. An additional preservative is table salt or vinegar (depending on the recipe).

How to pick up the loads hot

Many housewives prefer the hot method of salting loaders, which is associated with several advantages.

• Firstly, thermal treatment of mushrooms is considered a safer way to treat conditionally edible mushrooms, which are loads.
• Secondly, welded mushrooms easily and quickly get rid of the unpleasant odor and natural bitterness.
• Thirdly, this method allows you to quickly pick up the loads and try delicious mushrooms in 1.5 months.
• Fourth, hot salting does not require compulsory soaking of the moves.

Recipe 1, how to saline the loads hotly

Prepare products:

• 1 kg of white loads;
• 60 g of salt (preferably large);
• 4 cloves of garlic (large);
• 10 peas of black pepper;
• 10 leaves of black currant;
• 2-3 umbrella dill (preferably overripe).

Preparation:

• Pre -clean and wash the mushrooms (in the above method). Cut the base of the leg by about 1 cm.
• Small and medium mushrooms should not be cut, and large ones are better cut into several parts.
• Put the prepared mushrooms in a pan, pour water, add a little and bring to a boil. Do not pour mushroom decoction.

• Cook in boiling water for about 5 minutes, constantly removing the resulting foam.
• Remove the mushrooms with a slotted spoon, rinse in a colander under running cold water.
• At the bottom of the sterilized container (for example, bottles), pour a pinch of salt, 2 peas of pepper, dill, 2 black currant sheets and a layer of loads. Then repeat the same layers to the very top. Mushrooms should be placed in the container tightly quite tightly.
• Pour the stacked mushrooms with spices of a mushroom decoction. Wait until the rest of the air comes out, add the decoction to the top.
• Close the container tightly, cool and put in the refrigerator (you can in the cellar) for storage. After 1.5-2 months, the loads will be ready for use.

Recipe 2, how to saline the loads hotly

Prepare products:

• 5 kg of loads;
• 10 leaves of bay leaf;
• a piece of the root of the horseradish;
• salt;
• 15 cloves of garlic (large);
• 10-15 peas of black pepper;
• 15-20 leaves of blackcurrant;
• 4-5 umbrellas of dill (preferably overripe).

Preparation:

• Pre -clean and wash the mushrooms (in the above method). Remove the legs, only hats will be used for pickling.
• Prepare a brine of 5 liters of water and 12-15 tbsp. salt, bring to a boil.
• Cook the loads in a boiling brine for about half an hour, then rinse them in a colander under running cold water.
• In a prepared clean container (for example, enameled bucket), pour a handful of salt and part of the prepared spices. Put the mushrooms with hats down, a layer of about 5 cm. Pour each layer with salt (a little) and spices.

•   Cover the stacked mushrooms with several layers of gauze, close the container with a lid and put in oppression (for example, stone). Leave in a cool place (refrigerator, basement) for 2-3 days so that the mushrooms let the juice.
• After the specified time, transfer the loads (with juice) to sterile jars and roll up.

Recipe 3, how to saline the loads hotly

Prepare products:

• 1 kg of loads;
• leaf leaves;
• salt;
• 2 heads of garlic;
• 10 peas of black pepper;
• carnation;
• leaves of horseradish, blackcurrant, cabbage and cherries;
• fresh seeds of dill (20-30 g).

Preparation:

• Pre -clean and wash the mushrooms (in the above method).
• Boil mushrooms for 20 minutes in salted water, strain.
• Prepare a brine. To do this, pour all spices (except garlic and horseradish) into a pan of water and bring to a boil.
• Place boiled mushrooms in a pan with spices, add horseradish and garlic. Cover the brine with mushrooms with cabbage leaves (previously scalded boiling water), close the lid and lay the oppression. The brine should completely cover all the mushrooms.
• Leave a container with mushrooms in a cool place for 4-5 days.
• After the specified time, transfer the loads (with juice) to sterile jars and roll up.
• To improve taste, it is recommended to add vegetable oil (1 tbsp for each bottle).
• Banks are stored in a cool place. Pickled loads are served on the table with vegetable oil or sour cream, seasoned with onions or garlic.

How to pickle the loads in a cold way

Despite the fact that the hot way of salting of loaders has a number of “advantages” and advantages, many housewives prefer to salt mushrooms in a cold way.

Lovers of salty mushrooms note that after a cold version, salting, they are crispy and snow -white (in the case of white loads). In addition, non -cooked mushrooms have a more brightly exposed taste and aroma.

Recipe 1, how deliciously it is to plug the loads in a cold way

Prepare products:

• 5 kg of white loads;
• 5 pcs. horseradish leaves;
• a piece of the root of the horseradish;
• 2 cups of salt;
• garlic head;
• black pepper with peas;
• 15-20 leaves of blackcurrant and cherry;
• 10 pcs. stalks of dill (better than overripe, old).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Roll the soaked loads in salt (one at a time) and put in a saline container. Drinking with cooles to lay out all the spices (except greens).
• Cover the mushrooms on top with gauze (several layers), lay out all the green leaves and stalks of dill on top, put oppression. In this state, mushrooms should let the juice.
• If the released juice did not completely cover the mushrooms, it is necessary to add cooled brine (50 g of salt per 1 liter of water).
• Within a month, loads are salted in a cool room (up to +10 ⁰C), then they can be transferred to separate containers and put in a cold place.

Recipe 2, how to saline the loads, so that there are crispy

Prepare products:

• 1 bucket of white loads (10 l);
• 1 package of bay leaf;
• 400 g of salt;
• 2 heads of garlic;
• 1 packaging of black pepper with peas;
• 15-20 leaves of blackcurrant;
• 10 pcs. Umbrella of dill (better than overripe, old).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Cut large mushrooms into several parts, do not cut small and medium.
• Put the mushrooms in layers (lay tightly) in an enameled container (pan, bucket), pouring each layer of 2 tbsp. salt and evenly laying out all the spices (except dill). Put the dill umbrellas on top, after all the mushrooms.
• Cover the container with a lid, put oppression on top. Leave the mushrooms in a cool place for 5-7 days to let the juice be allowed.
• After that, the loads are transferred to sterile jars, poured with juice and rolled up.

Recipe 3, how easy to pick up the loads

The simplest recipe for making loads, in which only table salt is used. The taste of loads is classic, without any additional natural flavorings and spices.

Prepare products:

• 10 kg of loads;
• 500 g of salt (preferably large).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Put mushrooms (hats down) in a container in layers (out of 10 kg about 10 layers). Pour each layer with salt (about 50 g).
• Close mushrooms with gauze folded in several layers. Cover the container with coarse with a lid or flat plate (corresponding diameter) on top, on which put oppression.
• Put a container with mushrooms in a cool place (with a temperature not higher than 15 ⁰WITH). After 2 - 2.5 months, the loads will be ready for use.
• To make the mushrooms more fragrant, any spices can be put on the bottom of the container (before the fortune): the leaves of horseradish, cherries, currants, fragrant or black pepper, dill, bay leaf, etc.
• The loads are very easy to salute in the above way. In addition, as mushrooms can be collected, to report mushrooms for salting on top.
• If, when serving, the loads were salty, you can soak them in water, thus removing excess salt.

How to pickle the loads, step -by -step recipes

There are a lot of diverse recipes for pickling and salting of movers: for white and black varieties, in banks and in wooden tubs, with vinegar and spices, classic and piquant.

As for the question of how to salivate dry loads, many cooks are similar in one thing: there is no difference between dry and fresh mushrooms. The only recommendation of the heatings of dry loads is to use the hot method of cooking and ready -made marinades, since dried specimens contain very little water and do not let the juice independently (with salting).

Consider a few step -by -step recipes for loading loaders.

How to pick up white loads

Prepare products:

• 2 kg of white loads;
• 1.5 liters of water;
• 70 g of salt;
• 3 cloves of garlic;
• 50 ml of vegetable oil;
• 1-2 pcs. Umbrella of dill (seeds).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Cut large mushrooms into several parts, do not cut small and medium.
• Boil water, add 20 g of salt there. In a boiling brine, lower the mushrooms and boil for about 7 minutes.
• Remove the mushrooms into a colander, let the water drain and mix the loads with spices and the remaining salt. Put everything in a container, put under oppression for a day.
• Put mushrooms with spices and brine in a sterile jar, pour vegetable oil on top and roll up.
• White loads are salted for about 1.5 months, stored in the refrigerator for no more than 3 months.

How to pick up black loads

Prepare products:

• 2 kg of black moves;
• 1.5 liters of water;
• 100 g of salt;
• 1-2 heads of garlic;
• 50 ml of vegetable oil;
• 10 pcs. Umbrella of dill (with stems).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Cut large mushrooms into several parts, do not cut small and medium.
• Add 20 g of salt to boiling water, then place the loads, vegetable oil and boil for about 8 minutes.
• Throw back black loads on a colander, let the water drain.
• Mix mushrooms with salt and spices (finely chop the garlic, divide the dill umbrellas).
• Put the container under the oppression for 12 hours, then mix the mushrooms and set the oppression again for a day.
• Put the mushrooms in sterile jars, crush, pour the brine, close the lid and put in the refrigerator (or other cool place).
• Black loads are salted for about 1.5 months, no more than 3 months are stored.

How to pickle yellow loads

Prepare products:

• yellow loads;
• water;
• salt;
• garlic;
• vegetable oil.

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Cut large mushrooms into several parts, do not cut small and medium.
• Make a brine out of the water and salt (it should be slightly overheated), bring to a boil and lower the loads.
• Cook for about 5 minutes, take off foam. Remove the loads with a slotted spoon (a little with a brine) and mix with finely chopped garlic.
• Lay out yellow loads in sterile jars, do not compact. To stop access of oxygen, from above, pour 1 tbsp into each jar. vegetable oil.
• Store in a cool place.

How to salivate mushrooms, original recipes

Recipe 1 "Moor with Vinegar"

Prepare products:

• 1 kg of loads;
• 1 liter of water;
• 2 tbsp. salts;
• 2 tbsp. Sahara;
• 6 tbsp. vinegar (9%).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Boil mushrooms for 5-10 minutes in water.
• Make a brine of 1 liter of water, sugar, salt and vinegar, bring to a boil and boil the mushrooms in it again for 15 minutes.
• Put mushrooms in sterile jars and roll up.

Recipe 2 "Pissing loads"

Prepare products:

• white loads;
• garlic (finely chop);
• leaves of cherries, currants;
• peppers and fragrant pepper;
• bay leaf,
• 1 liter of water;
• 2 tbsp. salts;
• 1 tbsp. Sahara;
• vinegar (9%).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Boil mushrooms for 10 minutes in water, then rinse them.
• Make a marinade of 1 liter of water, sugar, salt and spices, bring to a boil and boil mushrooms in it again for 15 minutes.
• Put mushrooms in sterile 1-liter jars, pour 1 tsp into each. vinegar and roll up.

  Recipe 3 "Cargoes in cabbage leaves"

Prepare products:

• 5 kg of loads;
• 1 head of garlic (finely chop);
• 20 pcs. leaves of cherries, currants;
• 100 g of fresh dill (grind);
• 5 l of water;
• 300 g of salt;
• 10 pcs. cabbage leaves.

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Additionally, soak the mushrooms for 12 hours in salt water, then rinse them.
• Put mushrooms in layers, pouring spices and spices, including currant leaves, cherries and cabbage.
• On dishes with mushrooms, set the oppression and put the container for 2 months in a cool place.

Recipe 4 "Roads with onions"

Prepare products:

• 5 kg of loads;
• 5 l of water;
• 250 g of salt;
• 1 kg of onions (cut with rings or half rings).

Preparation:

• Pre -clean, wash and soak the mushrooms (in the above method).
• Additionally, soak the mushrooms during the day in salt water, then rinse them.
• Mix mushrooms with onions and salt.
• Set the oppression on the dishes with mushrooms and stir for 2 every 10-12 hours.
• Put the mushrooms into sterile jars, pour a brine, close with plastic lids and store in the refrigerator.
• Moars with onions will be ready to use in 2 months. Mushrooms cannot be stored for more than 4 months.

How to store salty loads

Having studied the technology of preparation and preparation of mushrooms, salting the loads at home is absolutely easy and simple. An important stage in the further preparation of salt will be the correct storage of containers with mushrooms so that the product does not deteriorate.

• Containers with mushrooms in a cool place are stored: refrigerator, basement, balcony.
• Snowing or pickling of loads must be carried out in hermetically clogged and sterile containers in order to avoid the risks of the development of botulinum toxins and possible poisoning. Thin metal (tin) lids are not recommended for blockage of the product. For these purposes, it is better to take covers with twisting threads (screw).
• During the salting of the moves, it is necessary to ensure that the brine completely covers the mushrooms, otherwise mold can form on them.
• The storage periods of prepared mushrooms depend on the preparation technology: salted mushrooms store no more than six months, pickled (after heat treatment) - remain a little longer.
• The temperature in the room where the cooked loads will be stored should not exceed 10 ⁰C, but also not lower than 0 ⁰C. At high temperatures, mushrooms can sour and mold, at low - badly salted. Frozen mushrooms lose their taste and blacken.

The benefits and harms of loads

Masters are a widespread mushroom growing in coniferous forests in the Urals, in Siberia and other corners of Russia.

• A salty or pickled product is valued not only with its taste, the mushrooms are very useful mushrooms. The protein content in the fungi exceeds even meat products.
• In addition, the use of loaders is shown to people suffering from tuberculosis, since the mushroom is able to neutralize a pathogenic stick.
• Regular use of loaders has a therapeutic and preventive effect for kidney diseases: urolithiasis and renal failure.
• Masters are also called “natural antibiotics”, they contain a lot of vitamins useful for the human body, in particular riboflavin (B2) and thiamine (B1).
• In addition to useful properties, mushrooms can also cause harm to a person. Poisoning, intoxication of the body can be triggered by a violation of the technology of collecting, preparing and storage of mushrooms.
• Mushrooms, among other things, are considered heavy food and are not recommended for use by people suffering from gastrointestinal diseases.

Thus, so that the salty loads are tasty, and most importantly - useful, it is important to carefully and responsibly relate to the process of their workpiece. You should not neglect such basic rules for preparing mushrooms as mandatory soaking, collecting foam during cooking, the correct choice of dishes for soaking and subsequent salting, compliance with all conditions for further storage of the product.

A variety of recipes for making loads allows you to choose the most “beloved” to delight relatives and friends with delicious pickled homemade mushrooms.

How to salivate mushrooms, video