Solving mushrooms of black grounds at home. Black Glow

Black grooves and twists grow mainly in deciduous and coniferous forests, on wet soil. Reference to the family of lamellar, the milk juice is distinguished after cut. Without pre-training They can be pattering. Special preparation will help to get rid of it. There are some features, how to salt black gently and twist so that they get solid and crisp.

Depending on the region, the mushrooms are called differently: black grudge, boletus, twist, green and so on. The name does not play roles, the main thing is confidence in edible. If some unfamiliar copy got, and there is no experienced mushroom picker nearby, it is better to throw it out.

Pork and black freight, what is the difference

Mushrooms differ from each other. Hat with a diameter of up to 20 centimeters, a funnel-shaped shape with rounded inside edges. Color from yellow-brown to olive color. When cut, the flesh darkly darkens. The leg narrows to the bottom.

The peculiarity of GREAT is that they grow large groups, it is worth finding one and you can cut a whole basket.

Per last year Some experts recognized the mushroom to poisonous. Its composition contains a substance that is able to accumulate in the body and in the future lead to a deadly outcome.

Black small larger in size and has a dark brown leg. Refers to conditionally edible copies. Mounts mainly on wood.

Prepare the main ingredient

Porrushki marination and salting can pass different ways. Previously prepared them simple classic way. To date, this is a whole culinary ritual, which includes the use of various ingredients that attach piquancy.

Only the preparation process does not change. In the forest, it is necessary to clean the hats and legs from leaves and grass and only after that put in the basket. Fold up with hats so that garbage does not penetrate between the plates.

After the arrival home, they immediately need to sort and once again remove small contaminants. Crop spoiled and worm parts. Soak in cold salt water and withstand for two hours. Picking time depends on the recipe that will be applied.

Readiness for subsequent processing is visible in color of mushrooms, they must darken.

For the salting, small-sized, young pigs are ideal, because they are strong and do not sprawl in the cooking process.

For salting, the capacity of any volume is suitable, the main thing is that it is covered with enamel or made of glass. Use the clay container is contraindicated.

Delicious recipes of blanks with mushrooms

Recipes for making mushrooms that can be used at home.

Groove and Pork Salted Hot Way

List of ingredients:

• mushrooms - 1 kg;
• currant - 5 sheets;
• salt;
• bay leaf;
• garlic;
• black and fragrant pepper

Stages of preparation and their description:

• Porchers clean from small pollution and grain. Separate hats from legs and soak in warm water for half an hour. Rinse in several waters.
• Pour salt water and leave for 24 hours to stand.
• Boil for thirty minutes.
• Drain the water, fill the new and once again to peel.
• Add salt and seasonings. The amount of salt depends on personal preferences, but it is better to try brine. It should be a little stralee, then mushrooms after absorbing salt will be in the measure of salted.

• Peel the freight for another ten minutes.
• In the pre-sterilized container decompose the currant leaves.
• Capacities Fill the hats to one centimeter below the neck and pour the brine. Marinade must completely cover the freight.
• Cover with supraged kapron covers.
• If there are many mushrooms, you can shed them in an enameled container with a blow.
• You can try the blank not earlier than one month.

Cold way

This method is used most often.

Products:

• pork - 2.5 kg;
• salt - 1 tbsp. l.;
• dill, currant leaves, cherries.

Step-by-step instruction:

• Out of freight, carefully deleting all small contaminants. Rinse several times. If the instances are very dirty, use the brush. Soak mushrooms and withstand their three days. Water from time to time to change.
• Gudget to catch and squeeze out a bit.
• Together to lay the layers: greens, mushrooms, salt, spices.

• Alternate until the end of the main product.
• Top to cover with cloth or gauze into several layers. Top putting a wide dish in size and put the oppression. A bank or water bottle will fit as the oppression.
• The billet goes to a cool place for thirty days.
• It is important to constantly control the level of brine, the freight must be covered with brine.
• A month later, you can first try the fungus.
• For the convenience of storing and preventing the formation of mold, the workpiece decompose on banks, pour brine and cover with polyethylene lids.
• Store in a cool dark room.

Pork and black freight in banks

Simple and fast recipe for which pebbles are preparing.

Required ingredients:

• pork - 1 kg;
• favorite seasonings and spices;
• salt.

Methods of preparation:

1. For the recipe only mushroom hats will be required. They first need to be treated and soak in salted liquid.
2. Within two days, pickled pour, gain clean water and boil.
3. Filling the decoction, rinse and repeat the procedure, but already with the addition of spices. Cook for 30 minutes.
4. Bars rinse with soda, rinse with water and withstand over the ferry.
5. Equally distribute spices and greens.
6. Spoon decompose pigs over banks, pour brine and cover with plastic covers. Store in the cellar.

Required ingredients:

• pigeons - 1 bucket;
• salt;
• onions - 3 pcs.;
• sunflower oil;
• pepper fragrant - 6 pcs.;
• carnation - 2 pcs.;
• refined oil - 1 tbsp.;
• acetic essence - 1 tbsp.

Preparation Instructions:

• Pork soak, often changing water.
• Boil water and salt. Add Hats and Cooking Hour.
• Lower spices in a fabric bag. This will allow them to quickly extract after cooking.
• Onions fry until soft in a frying pan.

• Merge water with mushrooms and grind them in any convenient way: with the help of a blender, meat grinder.
• Add acetic essence and sunflower oil.
• To wash and boil ten minutes, stirring constantly, because the mass can burn and get an unpleasant smell and taste.
• Distribute on tanks and clog.

Salted Corovniks: Classic Recipe

The classic recipe for marinating cowpers does not give their positions. The perfect addition to potatoes mashed potatoes. The dish can be used immediately after completing cooking.

Ingredients:

• pork - 1 kg;
• water - 1 l;
• salt - 25 g;
• sugar - 25 g;
• garlic, pepper, bay leaf;
• vinegar - 50 g

Methods of preparation:

1. Pre-prepared cowpers cut into pieces.
2. Drill half an hour in a bit of salted water.
3. Change the water and disarm the cowshers one hour.
4. Change water and add all the remaining ingredients to obtain the marinade. Peel the cowpers fifteen minutes.
5. Drain liquid.
6. Garlic and dill grind and sprinkle ready-made cooled mushrooms.
7. Mushrooms are fully prepared for use. You can add to the container and store for several days in the refrigerator.

With onion

List of ingredients:

• pork - 1 kg;
• onions - 0.5 kg;
• water - 1.5 liters;
• salt - 30 g;
• sunflower oil - 50 ml;
• acetic essence - 10 ml.

Methods of preparation:

1. Boil in advance processed twists in salt water until they deviate down.
2. Leek clean and cut into rings.
3. Pour oil and put mushrooms in the appearance with thick sides, salt and fry.
4. Separately fry onions before the appearance of a golden crust.
5. Connect both ingredients and pour vinegar. Swipe on slow fire. Mass must be constantly stirring so that they are not burned.
6. Distribute for disinfected banks and roll.

Cinnamon

List of ingredients:

• water - 1 l;
• salt - 50 g;
• sugar - 25g;
• cinnamon - 2 g;
• vinegar - 75g;
• bay leaf, pepper, garlic.

Step-by-step preparation recipe:

1. Pigeons clean, soak and twice drunk. Water saline after boiling.
2. Prepare marinade by boiling water with the above ingredients.
3. Points to send to brine and boil 15 minutes. During this time they will have spices and seasonings and become fragrant.
4. Descript in sterilized containers, top to pour sunflower oil from above.
5. Roll with covers.

Salting wet weak without vinegar

Required products:

• pushed mushrooms - 1 kg;
• salt - 30 g;
• favorite spices.

Methods of preparation:

1. Movered freight to put the caps up in the ass. Each layer to spend salt.
2. Khrena leaves, dill and the rest of the spices put on the bottom, in the middle and above.
3. When half of the copies are laid, pour mineral water. Continue laying.
4. The upper two rows should not be under water.
5. Will be aware of the week. The freight will give juice and turn out to be completely under water.
6. You can eat 7 days later.

For ease of storage, you can decompose on banks and cover by kapron covers.

A quick way to salting dry mushrooms for the winter

The way to salmon dry weak is no different from fresh.

Products:

• dry mushrooms;
• horseradish and other greens;
• salt.

Methods of preparation:

1. Porks need to rinse well in several waters. Brush will help relieve cleaning.
2. Mushrooms put into a large bowl of plates down. Add water and soak 72 hours. Periodically, water must be merged and recruiting a new one.
3. Finished twigs lay out in container layers.
4. Each hat carefully rub the salt.
5. Between the layers you can pave greens and garlic.
6. From above to put the fabric and cover with a plastic lid.
7. Put on a darkened place with a temperature not higher than 5 degrees.
8. Supil time is 30 days.

Dried freight can be marrying and hot. It is similar to the difference in the fact that the main ingredient must be drilled before salting. Spices can be used at their discretion.

Rules for storing salted mushrooms

For the pickling fits enameled and glass containers. In order for them to be kept longer, you need to take care of the purity of the Court in advance in which they will persist.

Large tanks are moored using soda and dried. Glass cans can be sterilized in different ways:

• using a special device, hold them over the ferry;
• roasted in the oven;
• treated in microwave at full power;
• boil in boiling water.

If the mushroom disputes were on the surface of the ass, then the pickling will deteriorate, no matter how the billets are stored.

Ideal storage conditions - dry, dark rooms, where air temperature is within 4-5 degrees. In high-rise buildings, the workpiece can be stored either in the refrigerator, if the place allows or in the basement.

Some hostesses store bilks on the balconies. It is important that the balcony room is not freezing with severe frosts. After all, it will lead to Lopanu cans and damage to the workpiece. It is possible to protect the blanks from the freezing from the freezing by old blankets, felt. You can build containers that are well to entertain insulation.

For high temperatures The workpiece will scatter if the temperature is too low, then the mushrooms will lose all useful properties and become unsuitable for use.

For the salting, most fungi is suitable, but it best reveals your taste black grounds. Unsured at first glance Chernushki are obtained delightful, tasty and fragrant. The main thing is to simply comply with all the rules for their preparation so that the snack pleased and necessarily attended every feast.

Black Gruce: What is this mushroom

The family of mushrooms called the Black Gruce grows whole clusters, due to which they received such a name. They are found in birch, as well as mixed forests, in parks and along the roads. They appear July, and the collection is made to the coldests.

In the people, this mushroom is called Chernushka. This is explained by the fact that he has a very dark hat. Its size can reach in diameter up to 20 cm. But large mushrooms are already unsuitable for salting, as already old and worm. They collect only young, small specimens. Their hat is still flat, with barely noticeable slut edges. With age, she already acquires the shape of a funnel.

These mushrooms are perfect for salt. But before starting cooking, they need to be soaked for a long time. Otherwise, not to get rid of bitterness. Despite such long-term training, the mushrooms still harvest the black freight for the winter, and all because no other mushrooms are as tasty as these. Everyone has their own, special cooking recipes.

Salted black groove (video)

Check in the winter with a hot way: how to make it right

Solo black is most often preferred by a cold way.. If you want to enjoy them as quickly as possible, it is better to resort to the hot way of salting. You need only two weeks to ensure that fragrant fungi can already be served to the table.

Products:

• 1 kg of black weary;
• 30 gr. salts;
• 12 gr. fragrant pepper;
• 3 gr. laurel sheet;
• 25 gr. Khrena leaves;
• 25 gr. Currant leaves.

Cooking:

1. Mushrooms must first soak. To do this, pour them with water and put in a cool place for three days. Water periodically needs to be changed to prevent fermentation.
2. Stay in a saucepan, pour water and cook for 10 minutes.
3. Water in which they were cooked, merge. Immediately pour clean.
4. Cook for another 20 minutes.
5. After that, the water to merge, the mushrooms to cool and lay out in a saucepan, speaking salt and fragrant peas.
6. Add bay leaf, horseradish leaves and currant.
7. Be sure to cover the container folded twice the gauze.
8. Top to put the load and put a saucepan for 14 days in a cool place.

Black Gruce: Cold Recipe Cold

In addition, the skillful hostesses harves them in this way. Prepare them on this recipe, it turns out not only to keep everything useful materialwhich are contained in these mushrooms, but also achieve the ideal ratio of taste, consistency and aroma.

Products:

• 1 kg of black weary;
• 45 gr. salts;
• 15 gr. umbrellas of dill;
• 12 gr. peas;
• 35 gr. currant leaves;
• 35 gr. Cherry leaves;
• 35 gr. Khrena leaves;
• 35 gr. garlic.

Cooking:

1. Chernushki need to go through, rinse and cut off legs. Some hats are arranged exclusively.
2. Share prepared caps in a saucepan and pour water. Leave for three days, changing the water several times a day.
3. Cherry sheets, horseradish and currants should be rinsed, dry.
4. In the appropriate container, lay out a layer of exhaled caps, twisted salt, lay out peppers, part of sheets, pepper, dill and garlic.
5. Thus, completely fill the container, alternating mushroom caps with the rest of the products.
6. Capacity cover marks, press the contents of the board and install the load on it.
7. Soldering is carried out in a cool place within 40 days. Be sure to ensure that the upper layer is covered with brine.

In complete, decompose the ready-made freight to the banks and put the container to the refrigerator.

Brine for black weak on a liter of water

Such mushrooms will be stored exceeds, and taste is delightful.

The main thing is accurate - to know the proportions not to overdo it with spices and salt. On the liter of water you need only 30 grams. Salt, 25 gr. Pepper Peas and 10 gr. Fragrant pepper. It is also necessary to take care of the presence of carnation, cherry and currant leaves, garlic and horseradish. Only after that you can begin to prepare brine for fragrant snacks.

Products:

• 1 kg of black weary;
• 30 gr. salts;
• 25 gr. peas;
• 10 gr. fragrant pepper;
• 5 gr. carnations;
• 45 gr. leaves of cherries and currants;
• 45 gr. Khrena leaves;
• 55 ml vegetable oil;
• 45 gr. garlic.

Cooking:

1. Gudget should be rinsed and put it in a saucepan, pour water and cook for 20 minutes.
2. Separately from mushrooms to prepare brines. Add salt, spices to water, boil the liquid.
3. Boiled wanders lean on a colander, put it in a boiling brine and cook for another 10 minutes.
4. Remove the saucepan from the fire, add to the garlic and horseradish.
5. Mushrooms put under the oppression and put on a cool place for 5 days.
6. To sleep the mushrooms properly, they need to shift them into banks, pour the brine, in which they were and pouring some oil, cover with covers.

Banks for 40 days send to the fridge.

Checkwashing with cabbage sheets

Her pleasant acid helps to achieve the harmony of taste. Snack is obtained unusual, fragrant and tasty.

Products:

• 300 gr. cabbage;
• 2 kg of shirts;
• 220 gr. salts;
• 45 gr. Khrena root;
• 35 gr. umbrellas of dill;
• 35 gr. Cherry leaves;
• 180 gr. garlic;
• 35 gr. Currant leaves.

Cooking:

1. Black freight should be sorted out and put in a saucepan with salted water, to withstand in it only 3 hours.
2. Then drain the water and pour fresh, no longer salty, to insist another 5 hours.
3. Cabbage large cut, all sheets rinse.
4. Rings cut the purified root of the horse.
5. Garlic chop slices.
6. Prepared mushrooms put in a glass or clay container with layers, sprinkled with salt, adding all other products.
7. Top to cover the capacity with cabbage sheets and put the gilt.
8. Inhabit 36 \u200b\u200bhours in a warm place.
9. Then put it in banks and put in the refrigerator for 60 days.

Marinated Black Groove: Step-by-Step Recipe

Chernushki take plant, and not marine. But I will be surprised by loved ones and guests will succeed exactly by pickled mushrooms. They are obtained more gentle and spicy than with the usual bed. Yes, and they are not quite ordinary aroma, bright and rich.

Products:

• 1.2 kg of black weary;
• 35 gr. Currant and cherry leaves;
• 55 gr. garlic;
• 35 gr. salts;
• 25 gr. Sahara;
• 55 ml of vinegar;
• 6 gr. carnations;
• 4 gr. laurel sheet;
• 12 gr. pepper peas.

Cooking:

1. Surgress to soak in water for 3 days, then rinse and go through.
2. Prepared Chernushki in a saucepan with water to boil 15 minutes.
3. Water merge, rinse mushrooms.
4. In the liter of water add sugar and salt, lay out the freight and cook for 15 minutes.
5. Share all spices, washed leaves, pour vinegar.
6. Mushrooms decompose into banks, fill over marinade and cover with by kapron covers.
7. Place for storage in the refrigerator.

Black Gruce: Hot Tolera (Video)

Black groove is very tasty, fragrant mushrooms. Cooking them, though it requires certain efforts and time costs, but in the end the result will be a delightful snack, without which no holiday will be impossible.

• Black groove
• Black peas pepper
• Bay leaf
• Garlic

Black Gruss is a mushroom that relates to the opposite Gruce, it grows on short legs, and the hat is slightly apart in the middle, and the edges are a little rounded. The hat has a color from dark purple to black. Collecting these mushrooms brings one pleasure. IN good year You can collect their large number. Most often, this mushroom is found in the cutting forests, in the fed trees and in the eats of the firs.

Black grooves have their own special specific taste, uncharacteristic for other subspecies of weak, so they need to salt separately, and not with the rest of the mushrooms. The taste of this is due to the fact that blacks are loaded in themselves a bitter milk, which easily overlooks the mushrooms. Therefore, before cooking black, they need to soak them well in cold water, changing it twice a day.

Gudget, like any kind of mushrooms, can be salted, marine, fry, cook, stew, etc. In order to sleep the freight, it is necessary to wash them well, folded into a wide pelvis, salt and cook. After that, mushrooms need to merge into a colander so that water glass, and the mushrooms themselves are cooled. Your beloved greens should be washed, clean, clean and crumble. At the bottom of the dishes in which mushrooms will be arranged, you must lay out the greens, on it - a layer of mushrooms.

Sprinkle with garlic, salt (about two tablespoons). On the mushrooms again put a layer of greenery and chopped garlic, then again mushrooms, salt, sprinkle all greens and garlic and so on, before filling the dishes. Cover gauze and put a plate with a dish. After a couple of days, the mushrooms neatly stir and put on the gnet again. Finished mushrooms decompose on clean banks and stored in the cold.

If you have a black germ, how to prepare a mushroom solicito from it can be found in any culinary directory. To do this, you need to take the mushrooms of the freight - 400 grams, two onion bulbs, salty cucumber, parsley root, two tomatoes, olives, a couple of lemon slices, salt, pepper, bay leaf, greens, butter, sour cream and pre-cooked mushroom broth.

Purified from seeds and skin salty cucumber should be chopped and allowed in broth for several minutes. Mushrooms, onions and greens need to cut straw, fry, put in broth, which boiled, and continue to cook for 10 minutes. Then add to the mushrooms cucumber, sliced \u200b\u200btomatoes, olives, any spices and cook for a couple more minutes. This soyanka should be served with a lemon sliced \u200b\u200bwithout a zest, while adding sour cream and chopped greens.

Black germ. How to cook? Black groods salt black pepper peas bay leaf garlic black small is a mushroom that relates to the meaning of the usual

Black Gruce: Methods of Preparation and Removal of Toxins

Black Gruss belongs to conditionally edible mushrooms. In some food directories, it is not even recommended for food, but it has been proven that during boiling and singing in these mushrooms there is a maximum of a quarter of harmful substances that do not provoke food poisoning. For the preparation of black ground, it will take a lot of time. This is a long process, but the result is worth it. Salted Grup It has a special taste that will help to quench the hunger for a long winter.

Black Gruce: Mushroom Description

Black germ from skilled chefs is considered a delicacy. In the bedding, such a mushroom has a sophisticated taste. The main problem is that this mushroom is very easy to confuse with its poisonous and life-threatening fellow. That this does not happen, observe banal precautions.

Very often black groove grows next to the mushrooms. Something similar, although an experienced mushroomnik is not difficult to distinguish a poisonous from suitable in food.

It is important to remember a few simple points to distinguish the black germ from dangerous fellow in the forest:

• Gruzny will always have blonde plates;
• The plates are attached to the leg evenly;
• Most often grows straight.

Black Gruce, in addition to the special taste, is rich in vitamins of group B. In addition, it is very popular with vegetarians, as it contains a large amount of protein. For a long time, there were no other fungi in Russia, except forget, considering it unconditionally the best. In Siberia and now it is most useful among all kinds.

The most basic in the preparation of Gruse - get rid of bitterness. That is why it is considered conditionally edible, as it becomes suitable for use only after bitterness leaves it.

How to solit chernoshki

First of all, it is necessary to soak black freight. This is a prerequisite. Typically, three days are given to this procedure.

Rinse the harvest, and then put in cold water. It must be changed three times a day in order to get rid of the dissolved harmful substances faster.

Do not forget that the freak juice contains a dangerous health. After the soaking procedure, hazardous substances go, although there are still disputes that some of them still remain and falls into the body.

First of all it is necessary to soak black freight

A few days later, the hard taste will disappear, but it will be possible to completely get rid of it only after a month and a half after the salmon in the banks. After water strokes and the product will dry, you can proceed, actually, to the solvent procedure.

Soldering of black weak hot and cold way

The following ingredients will be needed:

• Mushrooms themselves;
• Salt from the calculation of 50 grams per kilogram of mushrooms;
• Fragrant pepper peas;
• Khrena root;
• Bay leaf at will.

Please note that the garlic is not recommended to add. There is a very unpleasant smell from it. After soaking the mushrooms, it is recommended to rinse again.

1. Lay the mushrooms in the banks by layers;
2. Between them, make a layer of powder pepper, salt, shit and laurel sheet;
3. After completion of the procedure, put the gauze on top, folding it in half;
4. Pay attention to the absence of a free space between the product and covers of cans;
5. After that, banks are put in a very cold place for forty days;
6. Scares will disappear about 40 days;
7. After a month and a half check the product taste;
8. If they are ready for use, now you can add garlic or vegetable oil and use as a main dish for a festive table.

This is the so-called cold way of sings of black weak. There is an alternative method.

Hot fashion

A hot way implies a more traditional approach to conservation and will help to spit the product much faster.

Mushrooms naturally need to be cleaned and rinsed. It is further important to strictly follow the items of the traditional recipe and prepare according to the instructions:

1. Lay out the freight in the pan and bring to the boil;
2. Need to boil them about ten minutes;
3. Repeat the procedure, only now boil about twenty minutes;
4. Leave hot water for twenty minutes;
5. After that lay the layers in the pan, and each layers add salt, pepper and traditional spices between the layers;
6. Next, everything is done by analogy with a cold way;
7. Banks are put in a cold place for about 15 days.

A hot way implies a more traditional conservation approach to

The taste of mushrooms is strikingly different when sickling hot and cold way. Now more and more lovers to enjoy weselves prefer hot fashion Because of the big savings of time.

Recipes Preparation of brine for Gruzny 1 liter of water

Preparation of brine to weak - special art.

Take the following ingredients:

• Kilogram of mushrooms;
• 50 grams of salts and various spices;
• Cherry leaves;
• Bay leaf;
• Horseradish;
• Allspice;
• Carnation
• Vinegar.

The key point in the preparation of brine is to prepare the fungi themselves.

The key point in the preparation of brine is to prepare the fungi themselves. Cut the legs and all damaged parts. Wash very carefully. If the mushrooms do a lot of moisture, then the taste at the exit will be fresh.

1. Cut mushrooms with medium slices and boil for about an hour;
2. Remove the foam that will gradually go to the surface;
3. Do not spare salt and sugar sand;
4. During cooking, you will also need to add a few teaspoons of vinegar;
5. Soon again boil the resulting mixture;
6. Boil another twenty minutes;
7. Run mushrooms in the jar and cool.

Piquant recipe

Besides classic recipes, There are several special ways of cooking weak.

All the following ingredients will be used correctly for this recipe:

• White freight;
• Currant leaves;
• Garlic.
• Salt;
• Sugar;
• Pepper;
• Carnation;
• Vinegar (9%).

In addition to classic recipes, there are several special ways of cooking.

The recipe is not too much different from two classic, but still has certain features:

1. Washing freight tapping about 10 minutes;
2. Carefully watch the foam, removing it at the right moment;
3. Lay out washed leaves and garlic in banks;
4. At this time, you can cook marinade (boiled about 15 minutes without mushrooms, and then with weak);
5. In the bank first put mushrooms, and then vinegar is poured, after which the boiling marinade is added;
6. Close the jar tightly with a lid and store at cold temperatures.

Canning with cinnamon

Cinnamon gives the soils even more unusual taste. This is one of the most modern recipes Cooking mushrooms. Very good, such a snack will be for dishes with potatoes. All traditional ingredients are used for it.

First of all, sterilize banks in the oven and proceed to cooking:

1. Slide boiling water for seven minutes;
2. Immediately cool them with cold water;
3. Next, in a saucepan, bring water to a boil and add spices with mushrooms;
4. You need to cook at least a specific time, but until the moment you will be drunk on the bottom;
5. At this moment, pour vinegar.

By tradition, keep in a cool place.

Surgress with competent preparation can be a safe dish, but most importantly - abide by caution. First of all, overcome mushrooms within three or four days. In no case do not eat if the dish turned bitland. It is not recommended very often to have this kind of mushrooms, although it is rich in various vitamins. Try to observe precautions, and then pickled freight will become an excellent addition to your winter table.

Black Glow: Cooking Recipes. How to solit Chernushki. Cold and hot way. Brine for weak on a liter of water.

Black germ belongs to the family of raw materials. It has a white flesh that blues or pink if it is cut. The smell is bitter, as well as taste, but with a sweet taste. You can meet the black germ in coniferous or starting from August to October. This mushroom refers to the third group is considered conditionally edible.

Features of the preparation of these mushrooms

In Russia, black freight from a long time was used as the best snack on the table. And in Siberia, these gifts of nature were the only industrial mushrooms. Black Gruss, whose preparation always starts with soaking, is ideal for salting and marination. All other dishes are prepared from salt or pickled mushrooms. The soaking is necessary in order to get rid of bitterness and burning milky juice. Therefore, in water, the waters are kept for several days, periodically changing water. A lot of dishes are known, the main ingredient in which salty black some of them is considered in this article.

Black germ. Recipes

Since almost all dishes contain salty black germ, we will start cooking from the salting. So, we will need the following ingredients:

• black freight;
• 6 cloves of garlic;
• khrena root;
• Cherries, oak and umbrellas of dill;
• and black peas.

For every kilogram of boiled weaves, we take 40 g of salt. Movered freight are rinsed under running water and dried for 10 minutes. In the container where mushrooms will salt, put all the leaves that we have prepared, dill, half the root of Khrena, 3 sliced \u200b\u200bcloves of garlic. Then lay the mushrooms, sprinkle with salt from above, add pepper, the remaining root of the horseradish and the cloves of garlic. We cover all this and put under the oppression. The first 5 days are holding mushrooms at room temperature, then we remove into a dark cool place for 40 days. Thus, we will have a delicious delicacy - salty black germ. Cooking other dishes Consider further.

Mini Pizza with Salty Gruses

Below is a list of necessary products.

For dough:

• cottage cheese - 130 g;
• vegetable oil - 3 tbsp. l;
• egg;
• 200 g of flour;
• teaspoon salt;
• half a tablespoon of sugar;
• baking powder.

For filling:

• salted black freight;
• mayonnaise.

We mix the dough using the products listed. We divide it into small portions, which then roll off. We get the basis of mini pizza. Lubricate mayonnaise and lay out the chopped onions and chopped salty black germ - how to cook it, we already know. We sprinkle with grated cheese and baked in the oven until the dough is wrapped. It turns out a very tasty pizza with a unique taste!

Black freight can be used in the preparation of very many dishes. A variety of recipes, classic or non-standard, can be found in any culinary book.

When collecting black, it is very important not to confuse them with which are poisonous. It is possible to distinguish the flashlight. It is possible by a strong spicy smell. Despite the fact that the smell of a poisonous mushroom is pleasant, it is impossible to use it in food. Although many mushrooms use flashlights in a dried and crushed form as spices.

You can preserve any kind of edible mushrooms. Especially tasty harves from lamellar types of fruits: freight, waves, raw materials, etc. The speech today will go about black freight or Chernushki, the second name given by the people because of its appearance. Among the mushrooms, the species does not use much popularity, since everything is not able to prepare it right. Therefore, we propose to consider the recipes for the preparation of black weak for the winter.

Cold method

This method is very laborious, so the salting will be non-essential. The result of this work will surely surprise with its taste, aroma. Despite long-term soaking method of cooking is popular with many owners. The cold option allows you to preserve all vitamins and other substances that benefit the body.

Products:

• fresh mushrooms - 1.5 kg;
• non-iodized salt - 75 g;
• dill (umbrellas and stems) - 8 pcs.;
• black peas - 10-15 pcs.;
• currant leaves - 15 pcs.;
• laurel - 15 pcs.;
• furm leaves - 15 pcs.;
• garlic - 5 poles.

The order of work is as follows:

1. Collected mushrooms to go through, remove trash, dirt and rotten fruits. Cut the legs, as they do not use them for salting. It is used exclusively caps, and the second part can be boiled and freeze for soup, a second dish.
2. Put the prepared ingredient in a deep saucepan, filled with filtered water. Put in a cool place for 3-4 days. It requires that borrowing and toxic substances, sprouting the taste of the workpiece come out of the fungi. Every day in the morning and in the evening it is recommended to change water, rinse the fruits.
3. Solish the freight will be in the enameled bucket. Therefore, it is required to thoroughly wash with soap and quiet boiling water 2 times.
4. Fragrant herbs rinse, lay out on a dry kitchen towel and dry. Solly garlic will be released from husks, to distort the half rings.
5. At the bottom of the prepared package, lay a little leaf of laurel, currant, horseradish, garlic slices, pea peppers and dope's inflorescences along with stems. Place a small layer of mushrooms, on top of necessarily abundantly giving them. Continue to lay out the prepared products until they are running out.

Tip! If the hats are large, then they are allowed to cut into several parts.

1. The last layer of mushrooms is necessarily covered with horseradish leaves, and then gauze folded in several layers. Put under the press.
2. After some time, the caps will begin to highlight the juice, which must be covered with mushrooms together with gauze and leaves. If the brine is small, then it is necessary to prepare a new solution and add it to the desired volume. Otherwise, the Hats will begin to be covered with mold.
3. Remove into a cool place and leave for 1.5 months, if necessary, the brine is poured. Dispatch in pure sterile banks. Close and remove in a cold place.

Soldering in cabbage leaves

The recipe for the preparation of bitter black grounds is rather unusual, but allows you to turn the tasteless fungal fruits into a good salt snack. The billet will always go to the "Hurray". Mushrooms are absorbed by the aroma of salt cabbage and get an original taste. Consider how the chipping of a black weak on an unusual recipe occurs.

Products:

• cabbage - 10 large sheets;
• salt cook without additives - 200 g;
• fresh mushrooms - 5 kg;
• khrena root - 100 g;
• dill (umbrellas + stems) - 20 pcs.;
• cherry leaves - 22 pieces;
• garlic - 70 g;
• smorodine leaf - 22 pcs.

1. The main ingredient is to go through, remove spoiled parts, leaves and twigs. Rinse thoroughly under water, put it in an enameled bucket and pour the salted solution (10 liters of the filtered liquid add 180 g of salt non-iodined). Cover and leave for 3 hours. This action allows you to remove all living creatures from mushrooms, which will then turn out to be on the surface of the water. Strap and again rinse the freight. Pour water again, leave for 5 hours.
2. Capping leaves rinse, and cut into large squares or rectangles. In the poorest root, the skin is considered a thin layer and chopping with rings with a thickness of 2 mm. Garlic is divided into slices and free them from husks, rinse and cut into slices.
3. Fresh fragrant leaflets, dill rinse and dry. At the bottom of the enamel saucepan, lay out the following components: mushrooms, salt, dill, garlic, horseradish and leaves. Similarly, we distribute the ingredients as long as they are not completed.
4. The last layer is necessarily covered with cabbage leaves. On them to determine the wooden round cutting board, and on top of a heavy cargo. Control containers leav at room temperature for 35 hours. For the time interval, be sure to stir from 2 to 4 times.
5. After the expiration of the time snack is tightly decomposed by sterile banks, close and remove in the cold. After 60 days a snack can be used.

Hot method

It is considered one of the most popular solvent methods of lamellar mushrooms. By time, the cooking process is simple and will not take much time. Because of heat treatment, the fruits remain elastic, non-collapsed. We will figure it out how a sickling of black weak with a hot way for the winter occurs.

Products:

• fresh mushrooms - 2 kg;
• filtered water for cooking - 4 l;
• salt stone - for cooking - 120 g;
• pepper peas - 20 pcs.;
• fragrant peas - 10 pcs.;
• carnation of inflorescence - 2 pcs.;
• lavrushka - 2 sheets;
• umbrella dill - 10 pcs.;
• for brine, filtered water - 1.5 liters;
• salt stone - 120 g;
• oil - 75 ml.

1. Mushrooms to go through, remove branches and dirt. Cut legs, and clean the hats carefully using a small brush. Put prepared fruits into enameled dishes and pour cold liquid, cover and leave on the table for 3 hours.
2. Throw back on a colander and lay out in a saucepan, add the required amount of water for cooking, fall asleep salt and bring to a boil. Cooking for 20 minutes with an average heating, which formed on the surface of the Penka regularly needs to be removed.
3. In the second pan pour water for brine, add laurel leaves, peas, carnation. Boil, pour salt and cook for 5 minutes with regular stirring. Share dill inflorescences and turn off the heat heating.
4. Strain through the sieve, wait until it does not carry an extra moisture. At the bottom of the tank, where the salting will take place to lay spices from the brine, then the mushrooms and fill them with hot makeup.
5. Because of the ease, the hats will begin to emerge so they need to be given a little, placing the press. Remove in a cold place for 3 days. After time expire to decompose on sterile banks, filled with brine without topping the edge of 5 mm and add 2 tablespoons of vegetable oil into each container. Close by plastic lids and put in the refrigerator. After 30 days, black freight mushrooms can be consumed.

With onions

Salted black mushrooms with onions - a tasty, pleasant billet, in which there are no extra ingredients. The onions are perfectly combined with any "forest gifts". We suggest to consider the recipe for the winter, how to salute Chernushki.

Products:

• fresh mushrooms - 10-liter bucket;
• salt non-iodized - 320 g;
• onion-repka - 400 g

The cooking process will be like this:

1. Optionally, you can increase the number on Luka. Gudgery to go through, remove unsuitable fruits, garbage. Rinse thoroughly, put in a spacious saucepan, filled with filtered water, cover and leave for 4 days, regularly changing the liquid.
2. Clear onions from the husks, rinse, chopping with rings with a thickness of 3-4 mm. Pull the fruits into a colander, wait for the flow of fluid.
3. The container where the mushrooms will rinse and scream with steep boiling water. Stay in it layers of freight, then salt, onion rings and so on until all products are completed. Put for a press for 1.5 months, removing in a cold place. After the time expires to decompose on sterile banks, close.

Black freight without spices - simple and tasty

Products:

• mushrooms - 5 kg;
• salt stone - 0.24 kg.

Preparation itself is as follows:

1. Black groove go through, remove dirt, unsuitable in food parts. Wash well, put it in a suitable pan, fill with water and put under the press for the best soaking. Leave in this form for 3 days, regularly changing water so that the "forest fruits" do not scatter.
2. Throw back on the colander, rinse and lay out in the enameled pan richly waking with salt every layer. On top to place the load and leave a container with a content for 3 days. Daily need to gently mix snack.
3. Wash banks with a soda solution, warm in the oven. Tightly decompose mushroom fruits, the brine is not needed. Close tight and remove in a cold place for 60 days. After you can eat.
4. Save salty crispy blacks are quite difficult. This requires comply with several rules: a dark place, well ventilated, and a certain temperature (from 0 to +6, but not more). The higher the temperature, the greater the risk of mold appearance and deterioration of conservation. The best place is the refrigerator or cellar.

Correctly swelling, skillfully salted and saved black freight are obtained very tasty, fragrant. Indisputable advantage is the preservation of useful properties. Salted pulp is rich in substances that remove chronic inflammatory processes.