How to salt Chernushki for the winter

How to salt Chernushki for the winter

In a salted form, the milk mushrooms, to which the nogule belongs, often referred to as black weights, are especially tasty, fragrant and crunchy. Therefore, it does not hurt each mushroom picker to know how to salt black holes for the winter. This can be done in a hot or cold way, as well as in cans. However, in order to avoid unpleasant surprises, you need to know the rules for black salmon salting at home.

Features salting chernushki

Chernushki require special preparation for salting. If you do something wrong, the workpiece will be corrupted, and nothing will be done to fix it.

  • Chernushka has a hat that resembles a shallow funnel, to which a lot of forest litter often sticks: fallen leaves, blades of grass. Therefore, in the first place, Chernushka should be well cleaned and cleaned. It will be convenient to clean the caps with a toothbrush or the hard side of the dishwashing sponge.
  • The next important stage is soaking chernushki. This process is long, takes 3-4 days, but nevertheless you can not miss it. However, if there is an intention to salt black milk in a hot way, then soaking can be reduced to two days. During the soaking period, the water should be changed several times a day. All these manipulations are necessary in order to get rid of the lactic acid present in chernushki. It is she who gives them a bitter taste.
  • Dishes for salting chernushki can not choose any. Suitable wooden, glass or ceramic, enameled. Most often salted blacks or in a tub, following the folk traditions, or in a bucket. However, if there is little space to store pickled mushrooms, then you can use the banks, as is most often done by city dwellers.

Which way of salting chernushki to choose depends on personal preferences. Subject to the recipes and the above recommendations, they still get tasty.

How to salt chernushki cold way

Composition (per 10 liters):

  • Chernushki - 6 kg;
  • salt - 0, 35 kg;
  • currant leaves - 20 pcs .;
  • dill umbrellas - 7 pcs .;
  • garlic - 3 heads.

Method of preparation:

  • Wash and clean the chernushki, cutting the legs about halfway, or even leaving only the caps. The legs will not disappear anyway - they make a tasty mushroom snack, which resembles vegetable caviar in consistency.
  • Fill the chernushki with cold water and leave for 12 hours. Drain, rinse the mushrooms and refill with water. Continue to soak them, not forgetting to change the water 2-3 times a day, for 3-4 days - the more, the better, because when salting in the cold way, the chernushki do not undergo heat treatment, and if they contain a lot of lactic acid, then will have not just bitter, but really bitter.
  • Pour 50 g of salt on the bottom of the enamelled bucket, put some currant leaves along the umbrella of dill (some prefer to completely cover the bottom).
  • Put the 5-centimeter layer of chernushki in a bucket down with the caps and sprinkle them with salt, thinly chopped plates of garlic, put the dill.
  • Continue to spread the mushrooms, sprinkling each layer of salt, garlic and dill. The amount of garlic and dill can be reduced or increased, based on your taste, but you need to take 2, 5 tablespoons of salt per kilogram of mushrooms, no more and no less salt.
  • After laying out the last layer, cover the black mushrooms with a cloth, put a circle with holes on top or a cover from the pan of a slightly smaller diameter than the bucket used for salting. Put something heavy on the lid.
  • After 3 days, check how much brine appeared. It must completely cover the mushrooms. If the brine is small, then dissolve a tablespoon of salt in water (half a liter) and add to the mushrooms, and increase the weight of the load.
  • Store a 40-day bucket of mushrooms in a cool place. After this time, Chernushki can be tasted.

When salting chernushki a lot of salt is used, so before serving them to the table or adding to other dishes, chernushki should be washed thoroughly in running water.

How to salt hot nicks in a hot way

Composition (4 liters):

  • Chernushki - 6 kg;
  • salt - 0, 3 kg;
  • bay leaf - 3 pcs .;
  • allspice - 10 pcs .;
  • Carnation - 5 pcs.

Method of preparation:

  • Wash the nippers, cut off their legs, leaving only the caps. Soak for 2 days in cold water, changing it three times a day.
  • Fill the black potatoes with water, bring to a boil and boil for 5 minutes.
  • Drain the water along with the foam that has formed, wash the mushrooms and cover with fresh water.
  • Boil for 45 minutes, then add cloves, pepper and bay leaf to the brine. Cook for another 15 minutes and remove from the pan using a skimmer.
  • Put it in a clean pan or enamelled bucket (you can use jars) in layers, each layer is sprinkled with salt. For 1 kg of mushrooms you need to take 50 g of salt.
  • Cover the mushrooms with gauze rolled up in several layers, put a disk on it and press it down with a load, removing it in a cool place.

Such mushrooms can be eaten within three weeks. Do not forget to wash them, since a lot of salt was used in their preparation. In a cool place, hot-pickled blackies will not spoil until the next mushroom season.

How to pickle nicks in jars

Composition (3 liters):

  • Chernushki - 4, 5 kg;
  • water - 3, 2 l;
  • salt - 0, 2 kg;
  • garlic - 3 cloves;
  • carnation - 3 pcs .;
  • dill seeds - 5 g;
  • bay leaf - 3 pcs .;
  • allspice - 10 pcs .;
  • black pepper - 5 pcs.

Method of preparation:

  • Pick, wash the mushrooms, put them in a basin and cover with cool water so that it covers them completely.
  • After 12 hours, change the water. Repeat the procedure another 2-3 times with an interval of 12 hours.
  • Wash the mushrooms again and cut them into equal pieces. You can leave very small black holes intact.
  • Put the mushrooms in a large saucepan, cover with water and wait for it to boil. Cook 5 minutes, removing the foam.
  • Take out the crumbs and pour out the water. Rinse the mushrooms and return to the pan, fill them with clean water in the amount of 3 liters.
  • Put on the fire and boil for an hour, often stirring, as the mushrooms will sink to the bottom and may burn.
  • Fill salt with salt for 15 minutes until tender, add spices and garlic cloves and continue cooking, stirring. Salt need to add 9 tablespoons.
  • Remove the mushrooms from the heat and wait half an hour for them to cool slightly. Remove the bay leaf from the pan.
  • Spread the mushrooms in the jars, carefully tamping them with a spoon to make room for the pickle.
  • From 0, 2 l of water and a tablespoon of salt, boil the brine, after waiting a couple of minutes after boiling water.
  • Fill the hot potatoes with hot brine.
  • In a nylon cover, make a narrow slit or two with a knife, cover the jars with mushrooms with these covers. As soon as the banks with mushrooms cool, put them in the refrigerator for the winter.

The installation of oppression does not require salting of chernushki in this way, therefore many consider it the simplest.

Chernushka pickles are one of the most delicious snacks, but they should be “ennobled” before serving. To do this, thin plates should be cut a couple of garlic cloves, and chop the onion into thin half rings. After adding onions with garlic in a salad bowl with mushrooms, they should be seasoned with vegetable oil. In this case, blacks will be even more delicious and fragrant.

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