In autumn, the time begins to collect mushrooms and pickle them for the winter, as well as search for various recipes. How to squeak milk mushrooms 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.
Recipe for marinated squeaks with garlic
Many mushroom pickers mistakenly consider violins to be a type of white milk mushroom. But actually it is not.Mushrooms are much inferior in taste to white milk mushrooms, but with proper preparation you can get a very tasty pickle with a pleasant aroma. It is also called spurge mushroom.
Before collecting mushrooms, you need to be completely sure of what the violin looks like.
Required ingredients:
- Creakies;
- 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, and wormy mushrooms must be thrown out. Then rinse everything thoroughly. The greens also need to be washed.
Salting is possible only in a glass, enamel or wooden container. It is not advisable to take utensils made of aluminum or stainless steel.
Place greens and peppercorns on the bottom. Then you need to lay out one layer of creaks and one clove of garlic, add plenty of salt. Alternate layers until the container is completely filled. Place another layer of greenery on top. After this, place a wooden circle or ceramic plate and place a weight. The cup is covered with a cloth and sent to the cellar or basement.
You can eat spurge mushroom one month after pickling.
Hot salting of milk mushrooms with currant leaves
How to salt creaks using a hot method? The hot canning recipe is very simple. Many people complain that the taste of salted violin is very bitter, but with proper preparation this can be avoided.
Required ingredients:
- Gruzdi violin;
- 30 grams of table salt (per 1 kg of mushrooms);
- Fresh currant leaves;
- Filtered water;
How to prepare squeaky milk mushrooms for the winter:
Clean and rinse the milk mushrooms.Soak in water for two days. The water for mushrooms needs to be changed three times. After two days, the creaks are blanched in an enamel pan for 20 minutes, constantly skimming off the foam. The water should be salted before doing this. After this time, they are thrown into a colander.
After the squeaks have cooled, they should be placed in jars with their caps down, having first placed the currant leaves on the bottom. Each layer should be sprinkled with table salt. When the jars are full, add currant leaves again.
Salted violins should be put in the refrigerator for a month and a half. Previously, it is not recommended to eat it in pickled form. It is after a month and a half that they will give up all the bitterness and will be ready for consumption.
Cold canning mushrooms for the winter
This method is very similar to the previous marinating method. The cold method of pickling milk mushrooms is also called dry, since brine is not used here. If preserved improperly, creaks become very bitter and will be impossible to eat. How to salt milk 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:
Clean the milk mushrooms from leaves, check for worms, and then rinse under running water. The violin should be soaked in filtered water for two days. After two days, place them, caps down, in a wooden bowl, periodically adding cloves, bay leaves and garlic. Sleep with coarse salt. Cover with a ceramic plate or wooden circle on top, and then place a heavy weight.
Due to the fact that the mushrooms spent two days in water, when packed tightly in the container, they will release a large amount of liquid. It should completely cover the creaks. If there is not enough liquid, then you need to regularly add a saline solution (20 grams of table salt should be diluted in 1 liter of warm water).
