Glivi mushrooms: how to salt at home, recipes for preparing squid for the winter in jars.

Hut

This recipe for how to pickle mushrooms is excellent, the speed of cooking mushrooms, and the pickles will be a newbie in the kitchen.

The recipe is simple, but you end up with a very tasty result.
What is needed:
0.5 kg of fresh plums;
2 liters of water (for blanching);
45 g salt (for blanching);
200 g of water (for rossolu);
one tbsp.
l.

great salt (in rozsil);

three black peas
pepper;
three arkush black.
currants;
3 traps.
Salting of gleaves at home:
Sort the mushrooms: add droplets from the tough legs (be sure not to let them survive) and rinse in water.
Pour two liters of blanching water into a saucepan (preferably an enamel one), boil it, add the indicated amount of salt and soda, then place all the liquid there.

Cooking time - a total of 7 minutes, after which throw the drops into the drain to drain off excess water and cool the mushrooms.

Pour clean water into another saucepan for preparing rose brine, bring to a boil, add salt, all the leaves and peppercorns.

Mix the ingredients in a saucepan and boil five quills.

Strain the brine through a sieve so that all the spices are rubbed out, boil the mixture once again, and then cool to room temperature.

Prepare the jars: clean, wash and sterilize, just like you do with the lids, only not metal ones, but nylon (polyethylene) ones.
Place mushroom droplets in a molded jar with thin balls, pour in cooled rose brine, cover with lids, and keep the preparation in a cool place.
The gley salted in this way will be ready for use within a week.
For our readers, we have collected other useful articles, in which it is written how you can prepare and much more.
Yak salty glivi in a cold way

This method of salting plums for the winter is one of the two most widespread.

Glue does not lend itself to heat treatment, salt is the only preservative, and spices give the mushrooms a slight spicy kick.
Separate the liquid, wash it, trim the legs, removing about 1 cm of white from the base.
To prepare, you will need a few drops - you need to cut the large ones into small pieces, and the small and medium ones should be discarded.
Damaged and suspected mushroom plots are cut with a knife.
At the bottom of a large (clean and dry) container, pour a ball of salt, but not all of it, but only a part, the leftovers will still be needed for adding mushroom balls.
Add the first ball of mushrooms, about 2 drops.
Before speaking, the droplets of water need to be placed with the porous side burning, and the smooth side down, so that salting will occur more quickly.
Sift the salt again and throw in some of the spices, add another ball of mushrooms, and so on until you run out of ingredients.

Cover the top mushrooms with a ball of salt.

Place some kind of rot on top of everything.

Salt the salted meat at a temperature of 20-25 ° C, no higher.

In such a camp, mushrooms can stand for five days.
The stench will settle, which is normal when salted in a cold way.
After five days, move the saucepan to a cool place - basement, cold.
After 30-40 days the water will be salted and added to the juice.
Yak pickle gribi glivi shvidko
Another popular way to pickle mushrooms is good because the products are subjected to heat treatment (boiled), when the quality is reduced to a low level, microorganisms that are on the surface of the mushroom die. , and the hot tub shrinks.
Necessary:
1 kg of mushrooms (gliv);
2 great chapels;

6 pieces of whole pepper (peas);

5 items. cherry leaf;
3 crop stems with seeds;
1 tbsp.
At the end of the hour, place the boiled plums in a bowl.
Leave the mushroom soup out for now, don’t let it go.
Take an hour to clean the clock and chop it finely.
Wash the cherry leaves and dry the giblets.
Boil a little water in a kettle, remove the dill and scald the crops, cherry leaves, and peppercorns.
The jars (volume 0.5 l) in which you put the mushrooms must be sterilized beforehand.
Fill the containers as follows: mushrooms, salt, chasnik, spices (boiled with dill) and repeat the balls.
Deprive the skin of the animal of the empty space, approximately 1/3 of the total volume.

Fill the jars with liquid, not to the brim, place a tablespoon of rosemary oil in the skin, cover with a polyethylene lid (they also need to be sterilized later).

The preparation must be cooled, then stored in the refrigerator or other cold place.

After a week, salt the water as required and place it on the table.

How to salt glivi with thyme and coriander
Spices such as thyme and coriander provide the original taste of glivia in this pickle.
Fresh thyme is not very suitable for seasoning when preserved, but still gets stuck in salted, chopped products.
Nowadays, coriander is also vicorized in salting plants.
The combination of these two ingredients will undoubtedly reveal the taste of the mouth on the other side.
Necessary products:
Grono Gleave - 0.3 kg;

clock cloves – 3 pcs.;

gilochka thyme - 10 g;
coriander seeds – 7 pcs.;
pepper (black) – 6 mountains;
olive. Oliya - 50 g;
salt kitchen - add tsp.
How to pickle glivi:
Divide a small amount of mushrooms into mushrooms, rinse in water, and cut off the tough legs.
Place the pickled mushrooms in a saucepan, cover with water, put on the fire and simmer until the water boils.
Then throw it into the sink.

Fill a new saucepan with fresh water, bring it to a boil, then simmer the mushrooms for 20 minutes until cooked, then place on a drain or sieve.

The recipe for this salty dish is quite complicated, so those new to canning can safely prepare it, following the cooking instructions.

The result will definitely please both you and those you treat with delicious mushrooms.

Cloves combined with a chasteberry add a baking taste and a strong spicy aroma to the glints.
Required (dose per 1 kilogram of glav):
kam'yana sil – 60 grams;
cloves - 3 buds (sutsvittya);
chasnik – 3 cloves;
crop tops with parasols – 2 pcs.;
laurel – 1 leaf;
shower. pepper – 4 pieces;

black

pepper – 4 pcs.;
filtered water (for rosesol) – pivlitra.
Salting of lily mushrooms with cloves and chasnik:
A kilogram of mushrooms for the cob needs to be processed: dissolve the soil on the edges of the mushrooms, cut off the unpalatable area, water the legs, removing part of the base from the droplet to the depth of a centimeter.
Carefully rinse the droplets in cold water.
Blanch the glivi for about five to ten minutes, then use a slotted spoon to drain and place in a sieve.
Prepare the jars as before (they stink if they are sterilized and dry), place them in thick balls and a ribbed base until they burn.
For rossol: pour half a liter of clean water into the saucepan, when it comes to a boil, add salt, stir the liquid, and let it sit until it boils completely.

Add a mixture of ingredients to boiling salted water: two types of peppers, clove buds, laurel.

leaf, cutlets, cleaned whole teeth for a chasnik.

Bring 5-7 boils to a boil, then remove the pan from the heat and drain immediately.

Another advantage of these mushrooms is that they have an all-season smell and are sold at any time.

However, they are difficult to grow and are independent, so the answer to the question of how you can salt such mushrooms to bring winter is always positive.

Recipes

To properly salt the mushrooms, the necessary utensils are baroque, jars or a large saucepan.

It is better to choose a ceramic, glass or enamelled option, rather than a galvanized or aluminum one. Salting can be done in different ways: with blanching, cold method, with different spices, blitz method.

Before salting the glivies, cook them for a long time without any sense.:

Boil them quickly in order to make them soft and pliable before adding the brine.
The recipe is suitable for thick cooking of mushrooms.
Number of portions/servings:
2 l
warehouses
glivi molodi – 3 kg;
water for blanching - sufficient consistency;
water for rossolu – 2 l;

salt for blanching – 200 g;:

salt for rosesol – 5 tbsp.
l.;
black peppercorns – 10 approx.;
bay leaf – 8-10 pcs.;
clock - 1 head.
Preparation
Sort out the mushrooms, discard the mushrooms, and cut the medium-sized mushrooms into pieces.
Rinse with cold water.
In an enameled saucepan, combine water and salt for blanching.

Place the prepared mushrooms in there and cook for 8-10 minutes after boiling.

Throw the boiled mushrooms onto a drain, squeegee until the mushrooms drain, and cool the mushrooms.

It is better to choose a ceramic, glass or enamelled option, rather than a galvanized or aluminum one. For an hour, prepare the rosemary in another saucepan - pour in water, add salt, pepper and bay leaf.

Before salting the glivies, cook them for a long time without any sense.:

Stir everything, boil and boil for 5-7 hvilins.
Strain the finished brine and cool to room temperature.
Wash the jars, dry them lightly and warm them in the oven or sterilize them in another conventional way.
Place the mushrooms as thickly as possible, add an hour of cutting into slices, pour in brine and cover with nylon caps.
The first sample can be taken within a week.

salt for blanching – 200 g;:

Prepare mushrooms - remove specimens of medium and large sizes, cut into two or 4 parts separately, remove damaged plots.
Place a large ball of salt on the bottom of a large saucepan or ceramic casserole dish.
Viklasti ball of gliv, you can use 2 drops.
Add salt and some of the spices.
On top of the new viklasti is an attacking ball of glivi.
Repeat the process until you run out of mushrooms and there is a ball of salt on top.
Place a round flat object on the animal and set it in place.
Leave for five days at room temperature (20-22 ℃).
Allow the mushrooms to settle.
Once the mixture is finished, mix the container with your hands and place it in a cold place, for example, in a bowl.

Glivi will be ready in about 1 month.

In a month you will be able to savor the taste of crispy mushrooms!

Respect!

Before salting the glivies, cook them for a long time without any sense.:

To ensure that the glazes are salted more and more evenly, place them with the smooth side down, and the flat side up.
Vishukan spices will help to fully reveal the taste of the gliver.
They should be appreciated by both household and guests.
Jars of mushrooms prepared in this way will always find their place in the Komori police or in the milk.
Of course, you will have to do some work, otherwise the result will calm you down!
young mushrooms – 3 kg;
kitchen salt – 5 tbsp.

salt for blanching – 200 g;:

l.;
chasnik – 10 cloves;
thyme - 3-4 spoons;
coriander (nasal) - 7-10 pcs.;
black peppercorns - 8-10 pcs.;
Olive/other olive oil – 350 ml.
Wash the mushrooms, as there is a stink in the garden - pick them up and cut their legs.
Place the glivi in a saucepan, fill it with water, and put it on the stove.
When the water boils, make it angry.
Add water again, bring to a boil and cook for 20-25 minutes.
Add water, throw mushrooms onto the dumplings, scratch the docks and drain the food.

Soak the chops with thyme, clean the chasnik and carefully cut into thin slices.

Carefully wash and dry the jars.

Before salting the glivies, cook them for a long time without any sense.:

Stir everything, boil and boil for 5-7 hvilins.
Place all the spices and coriander at the bottom of a jar.
Spread the glivia into the jars and compact it thoroughly, sprinkle the animal with salt, chasnik and coriander.
Pour olive oil over the bowl so that the mushrooms appear on top of it.
bay leaf – 4-5 pcs.;
black peppercorns – 8-10 approx.;
black pepper and peas – 8-10 pcs.;
dry cloves - 5-6 pcs.;
water for rossolu – 2 l.

Preparation:

Pick the mushrooms - remove them, trim the stems and seal the place.
Boil water, lower the water into it for about 10 minutes, then remove with a slotted spoon and place in a dutch oven.
(You can drop them right into the drain, and then put them on a sieve - it’s smoother and easier to handle.)
Wash the jars, sterilize and dry.
Place the glivi into the jars generously, with the smooth side of the droplets at the bottom.
Work it out: mix the water and salt, put it on the fire.
When it comes to a boil, add all the spices, turning on the clock.
Boil 6-8 mushrooms, strain and pour mushrooms into jars.

Close the jars with nylon caps and leave them in the room until completely cooled down.

How to cool down - move it to a colder place.

Glivi prepared in this way is ready for soaking after 7-8 minutes.

It will be delicious, enjoy your appetite!

Video

There are no recipes for salting gluvia.

You can watch some of them in the following videos:

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It is necessary to collect medicinal flowers and flowers at the very beginning of the flowering period, if instead of brown flowers they have the highest possible level.

The knuckles must be torn with your hands, cutting off the rough knuckles.

Dry the pickled flowers and herbs, scattered into a thin ball, in a cool place at natural temperature without access to direct sunlight.

Humus - rotten, rotten, or bird's last.

To prepare it this way: put the rot in a pile or pile, re-balling it with thyrsa, peat and city soil.

The pile is covered with melt to stabilize the temperature and moisture (this is necessary to promote the activity of microorganisms).

“Ripes” well over a period of 2-5 rocks - according to the current minds and the output of the product.

The output is uniform fluff with a pleasant smell of fresh earth.

Soloni glivi is a wonderful cold appetizer, like it would be before the river in some time of doom.

Preparing this herb is easy and quick.

Let's take a closer look at how to properly salt glivi at home?

Preparation of glazes before salting

The preparation of the mushrooms before salting begins with the simmering mixture of mushrooms under cold running water.

Before salting, boil the glivi.

Plant the mushrooms in a saucepan, fill them with water and put them on fire.

As soon as the boiling process begins, the country becomes angry.

Then I refill the pan with water.

After boiling the water for a moment, cook the soup.

During the heat treatment process, foam may develop.

This needs to be removed.
After the fact that 30 khvilins were deprived of water, the homeland is angry.
Allow the mushrooms to cool down.
Place the boiled plums into jars.
You can also place a bunch of cloves in the container (cut into layers or filled).
For 2.5 kg of glive you need 2 liters of rosesol.

So, pour 2000 ml of water into the saucepan, add 3-4 tbsp.
salts and spices.
To season the glive, add cloves, black and peppercorns, bay leaf and others.
Keep in mind that there is only so much spice in the world - don’t overdo it.
Rozsil must be boiled and cooked for about 5 minutes.

Then fill the jars with lead, cover the containers with lids and place in a cold place.

Try for 2 rubles.
Glivi - 1.9 kg.
peppercorns – 20 pcs.
laurel leaves - 12 pcs.
Sweet cloves – 6 pcs.

To pickle mushrooms in a cold way, it is important to pickle the young mushrooms.
Overripe specimens contain a high amount of juice.
You have more strength and time to recover.
Thoroughly wash and separate the mushrooms, trim the legs, removing about 1 cm of white.
Chop the large droplets into pieces.
Remove the damaged plots of mushrooms with a knife.

Take your time with the great remembrance, it may be clean and dry.
Boil a small ball of salt at the bottom of the container, then pour the liquid into about two balls of droplets.
Place the mushrooms with the porous side facing up.
Then add a little salt and spices again.
Draw the balls until you run out of ingredients.
The outermost ball of mushrooms is bound to be coated with sill.
Place clean gauze on the mushrooms, folded into 3 balls.
Place a press on top of the glive.
The process must take place at room temperature (no more than 23 degrees).

The salinity level becomes 5-6 dB.
Don’t shout, as you will see that the mushrooms will settle for a splinter.
A similar phenomenon is observed normally during cold salting.
After an hour, remove the pan with mushrooms in a cool, dark place for further infusion.
Heat water in a kettle, scald with sprouts and pepper.
The volume of pickling jars, which is recommended, should be 500 ml.
Sterilize the container and proceed before placing the mushrooms.

The first ball to go is glivi, then sil, chasnik and spices.
Draw the rows in the order shown.
Fill the container to 2/3 volume.
Fill the glivi with mushroom broth, not reaching the edges of the jar by about 1 cm. If there is any leftover, add 35 ml.
roslin oil.
Cover the container with sterile plastic lids.
Allow the workpieces to cool completely.

Afterwards, remove the water in a cool place.
The salinity level is approaching 1st September.
Fresh glivi - 350 gr.

coriander seeds – 10 pcs.

peppercorns – 8 pcs.
thyme – 12 gr.
chasnik - 5 teeth
Kharchova salt – 6 gr.
Olya olive - 60 gr.
Wash the hair, trim the tough legs.
Place the mushrooms in a saucepan with water and place the container on the fire.
Watch out for boiling, after which you anger the homeland.

Refill the dishes with cold water and place them on the stove.
Wait for the bulb to appear.
Variti gribi 25 hvilin.

It is difficult to pickle glyva at home, if you use recipes.

The mushroom warehouse contains almost no microelements and vitamins necessary for the human body.

Moreover, this variety is considered the safest in terms of adoption among relatives.

Video: how to deliciously marinate glivi mushroom

Whether you are a mushroom lover or a mushroom picker setting your own food: how to prepare mushrooms in a tasty way?

The fruity and unique taste of the mushrooms is forever remembered, although mostly due to the characteristic crispness of the juicey shmatochki.

To prepare such a snack, you can use a number of different recipes.

However, as always when preparing any other mushrooms, when pickling mushrooms, the following rules must be followed.

Sorting mushrooms.
The cracked flesh indicates that the mushrooms are old.
The plots of mushrooms have darkened - about her Swedish dog.
Such mushrooms can be removed from the burning mass (cut off if necessary), like worms.
Droplets from the bottom are removed manually.
The legs can be used to prepare mushroom soup.
These gentlemen simmer the mushrooms further so that it is possible to remove only a few droplets, but most of them still evaporate the upper part of the mushroom.
For salting, the legs are tough (the larger the mushroom, the lower the toughness).

The droplets are washed under running water.

The stench is quite tenacious and can break under the pressure of water.

The cooking capacity chosen is four times greater than the volume of mushrooms.

After the water boils, add salt (for 1 kg of mushrooms - 6 tbsp. l of salt).

The boiling water is bubbling.

For boiling the droplets, no more than 8 minutes are required, although the time may vary depending on the recipe.

After this, the product is poured onto a drain and cooled.
Water appears completely, for which you can use paper towels.
Do not put mushrooms in a warm refrigerator, so that the already tenacious droplets will become even more tenacious.
Why should we also increase our respect?
If you plan to pickle mushrooms, then when purchasing the product, pay great attention to the actual appearance of the mushrooms.
Since the quality or quality of the product being branded is doubtful, it is recommended to be cautious before purchasing.
If you spit on a drop, you can talk about the disease of mushrooms.
Fresh plums have a light and pleasant aroma, as well as a grayish-black flavor.

For pickling, choose young and small grains, as it is easier to pickle.

Let's pickle the water in the budinka
Blanch the mushrooms for 10 minutes, after all the mushrooms are removed using a slotted spoon and placed in a jar to dry and remove residual moisture.
The jars are sterilized first.
They have overlapping mushrooms, the ribbed side of the droplets may be straightened up.
To prepare rose brine, bring water to a boil.
The capacity has a lot of salt.
Other ingredients (pepper, bay leaf, cloves, crepe and chasnik) are added to salted water.
After this date, the warehouse will be deprived of a length of 7-10 minutes.

Rossil is being processed.

The final warehouse is filled (to the brim) at the can, after which it is closed with nylon caps.

After cooling in the room, the jars are transferred to a cooler place.

You can taste the mushrooms a week after salting.

Remember to remember other types of food, so as not to lose its aroma and unique taste.
Pickled glivers are served as a wonderful snack until the holiday table.
Marinade with coriander and thyme for glazes.
To add a unique and original taste to pickled glivia, you can use natural seasonings such as coriander and thyme to prepare rosesole.
Remaining fresh-looking and, when marinated, vikorista is extremely rare, and is not deservedly so.
When soaked in products, thyme is also vicorized.
Nowadays, coriander becomes stagnant even more often.

For pickling, choose young and small grains, as it is easier to pickle.

The two ingredients will help to reveal the taste of the gulp from the other side.
What you need:
0.5 tsp salt;
50 gr.
olive oil;
6 black peppercorns;
7 today coriander;
10 g thyme (in the neck);
3 chasnik cloves;

300 g of extra plums.

This method is another popular one and is known for the fact that it lends itself to enhanced thermal processing, which kills all harmful microorganisms and makes the product completely safe.

In this manner, you can put in a gyrota, which is rich in many types of mushrooms.

What ingredients will you need:
50 g salt;
cibulina (middle);
bay leaf;
1 tbsp.
about 1 ounce of rosemary per jar;
3 stems of crops with seeds;
cherry leaves 5 pcs.;
6 peppercorns;

For pickling, choose young and small grains, as it is easier to pickle.

2 large chasnik cloves;
1 kg of mushrooms.
First, the mushrooms are trimmed (zipped sections and legs are visible, everything is carefully washed).
Large droplets are cut.
Mushrooms, selected for salting, should be soaked in water (the water is changed every 12 years).
After the juice is released, the product is ready until salting.
Place the soaked drops in a large saucepan, add water and bring the mixture to a boil.
After the first boil, the water gets angry
Pour in clean water again, add whole cibulin and bay leaves.
Allow the marinade to boil.
In the middle of the fire, cook the mushrooms overnight.

During the process, there is a foam on the surface that appears.

The water is lost, and the water is taken out and thrown into the trash.

You can taste the mushrooms a week after salting.

The chasnik is cut into pieces.
The crepe and cherries are wrinkled and dried.
Boil a few liters of water vigorously.
Parasols and crops are scalded, as are peppercorns and cherry leaves.
Pre-sterilized jars are placed on the table.

For pickling, choose young and small grains, as it is easier to pickle.

The containers will be filled in stages: mushrooms, salt, chasnik and then spices.
The leaves are divided, trimmed and carefully washed.
The legs are missing, and less than 1 cm of the base of the droplet is missing.
Large tops are cut into pieces; small and medium ones are recommended to be left whole.
All damaged plots can be removed with the help of a sharp knife.
The bottom of the container is covered with sill (not all), deciding to remove the role of scraping between the rows of mushrooms.
The ball consists of two droplets, no more.
The porous side is responsible for straightening up the mountain.

Try to speed up the salting process.

The ball is sprinkled with salt and spices (evenly), after which the next ball of mushrooms is placed and so on until finished.

You can taste the mushrooms a week after salting.

The upper ball sizzles brightly.
A bend is placed on top.
Salting takes place at a temperature of no more than 20°C.
After five days, the mushroom parts will settle, which is entirely necessary for this method of salting.
After this, it is possible to transfer it in a cold place and after another month the drug is ready for use.
Salting of plums at home washes
The advantage of this recipe is that to achieve a wonderful result you need very few ingredients and basic skills in working with pickles.
The result is a tasty herb, which is good for beginners.

For pickling, choose young and small grains, as it is easier to pickle.

3 bay leaves;
3 black currant leaves;
3 black peppercorns;
1 tbsp.
salt (in rozsil);
for rosesol 200 ml of pure water;
for blanching 50 g salt;
for blanching 2 liters of water;

0.5 kg of fresh mushrooms.

Purchased mushrooms are carefully sorted and washed under running water.

Regardless of the recipe for marinating mushrooms, you must adhere to the following rules:

No.	Recommendations
1	In order for the legs to become soft, boil them for 15-20 minutes.
2	It’s worth paying attention to the fact that it doesn’t take more than a drop to marinate.
3	Fahivtsi recommend bathing the glee, and not collecting it in the forest.
4	In greenhouses, there are daily problems with how mushrooms accumulate in the world of growth.
5	Siri mushrooms are stored in the refrigerator at all times.
6	Bake fresh mushrooms without damaging them.

The time for setting and dosing the ingredients must be adjusted.

The jars are sealed for preservation and sterilized first.

Choose a recipe and enjoy the taste of salted or pickled mushrooms for a whole river! You may also enjoy: