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How to salt the breasts for the winter

How to salt the breasts for the winter
How to salt the breasts for the winter

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It’s nice to treat yourself to fragrant crunchy buns in the winter. From antiquity, a simple method for storing mushrooms is known - salting. Salty breasts are a real delicacy, at one time they were served at the royal table. In order for the breasts to be really tasty, they must be properly salted.

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How to salt raw breast for the winter

Salt milk for winter can be in many ways. But before, mushrooms are carefully washed in several waters, the dirt from the cap is wiped with a sponge. Then they are soaked for 3-5 days in cold water, changing it at least once a day. In cold salting, prepared mushrooms are laid raw in an enameled or wooden bowl. Sprinkle with salt (5-6% by weight of mushrooms), crush on top with oppression. In a month, the breasts will be ready.

For further storage, the mushrooms are washed, transferred to jars and poured with fresh brine (3% salt). Add a teaspoon of acetic acid to a three-liter jar, sterilize and close the capron lid. Such breasts can be stored for up to a year. To prevent mold from appearing in the jar, the lid inside can be greased with mustard.

They have a piquant taste of mushrooms, salted according to such a recipe. The washed mushrooms are placed in a pan, pouring them with spices and salt. For 1 kg of dry breasts take 40 g of salt, several branches of dill, horseradish root, a head of garlic, bay leaf, 4-6 peas of allspice. Mushrooms are crushed with a load so that a brine appears. They will be salted in 30-35 days.

How to salt hot milk for winter

Hot pickling involves boiling mushrooms. Caps are separated from the legs. The legs are boiled for caviar. Mushrooms are sorted by size, cooked in small slightly acidified with vinegar water separately large and small hats for 15-25 minutes. For 1 liter of water, take a spoon with a slide of salt. I boil the boiled breasts in a colander. After the water drains, they are tightly packed in jars, sprinkled with spices: sweet peas, cloves, bay leaf, garlic. Prepare brine: 1 liter of water 2 tbsp. l salt and poured mushrooms. Close nylon covers.

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