Recipes how to salt squeaky mushrooms for the winter in jars in a hot and cold way
In autumn, it’s time to collect mushrooms and pickling them for the winter, as well as to search for various recipes. How squeaky milk mushrooms are hot and cold for the winter in jars, what spices to add and many other questions are asked by housewives in search of the perfect pickling recipe.
Garlic pickled squeaky recipe
Many mushroom pickers mistakenly consider the violins to be a kind of white milk mushroom. But actually it is not. Mushrooms are much inferior in taste to white milk mushrooms, but if properly prepared, you can get a very tasty pickling with a pleasant aroma. It is also called spurge mushroom.
Before picking the mushrooms, you need to fully make sure what the fiddler looks like.
Required Ingredients:
- Squeaks;
- 1 liter of filtered water;
- 1 bunch of fresh dill;
- 1 sprig of tarragon;
- 4 currant leaves;
- Black pepper (peas);
- 4 cloves of garlic;
- 5 tablespoons of table salt.
Method for salting a violin:
The spurge mushroom must be sorted out, cleaned of leaves and needles, wormy mushrooms must be thrown out. Then rinse everything thoroughly. Greens also need to be washed.
Salting is possible only in a glass, enamel or wooden container. It is undesirable to take dishes made of aluminum or stainless steel.
Put greens and peppercorns on the bottom. Then you need to lay out one layer of squeaks and one clove of garlic, season with plenty of salt. Alternate layers until the container is completely full. Lay out another layer of greenery on top. After that, put a wooden circle or ceramic plate and put the load. The cup is covered with a cloth and sent to the cellar or basement.
You can eat euphorbia mushroom a month after pickling.
Hot salting of squeaky mushrooms with currant leaves
How to hot salt squeaks? The hot canning recipe is very simple. Many people complain that the taste of salty violins is very bitter, but with proper preparation, this can be avoided.
Required Ingredients:
- Muscle violin;
- 30 grams of table salt (per 1 kg of mushrooms);
- Fresh currant leaves;
- Filtered water;
How to cook squeaky mushrooms for the winter:
Peel and rinse the milk mushrooms. Soak in water for two days. Three times the water of the mushrooms must be changed. After two days, the creaks are blanched in an enamel pan for 20 minutes, constantly removing the foam. Before this, water should be salted. After this time, they are thrown back in a colander.
After the squeaks have cooled, they should be placed in jars with their caps down, after laying out the currant leaves on the bottom.Sprinkle each layer with table salt. When the jars are full, put the currant leaves again.
Salted violins should be refrigerated for a month and a half. Previously, it is not recommended to eat in pickled form. It is in a month and a half that they will give up all the bitterness and will be ready for use.
Cold preservation of mushrooms for the winter
This method is very similar to the previous pickling method. The cold method of pickling the squeaky mushrooms is also called dry, since brine is not used here. If canned improperly, squeaks are very bitter, and it will be impossible to eat them. How to salt squeaky mushrooms?
Required Ingredients:
- Euphorbia mushroom;
- Filtered water;
- Carnation;
- Garlic cloves;
- Table salt (30 g per 1 kg of mushrooms);
- Bay leaf.
How to prepare cold pickling for the winter:
Peel the milk mushrooms from the leaves, check for worms, and then rinse under running water. The violin should be soaked in filtered water for two days. After two days, put them caps down in a wooden bowl, periodically spreading cloves, bay leaves and garlic. Sleep with coarse salt. Cover with a ceramic plate or wooden circle on top, and then place a heavy load.
Due to the fact that the mushrooms have spent two days in water with dense packing in the container, they will release a large amount of liquid. It should completely cover the squeaks. If there is not enough liquid, then it is necessary to regularly add saline solution (20 g of table salt should be diluted in 1 liter of warm water).
