Salt

In total, there are about 40 varieties of boletus, but only 9 of them are found in Russia. They differ mainly in the color of the cap, but their taste is invariably excellent. There are a lot of recipes for preparing boletus mushrooms, and pickling is one of the most delicious ways to preserve mushrooms for the winter.

Of all the summer vegetables, bright eggplants offer the richest palette of flavors. But in the summer, vegetables are freely available, you can come up with new items every day, but what about in the winter, when you can’t find fresh vegetables? Each housewife chooses a suitable method for preparing vegetables; this can be freezing, drying or canning.

In open reservoirs there are sometimes crucian carp weighing 3-5 kg, and these are real giants. Most fishermen are happy with fish weighing 500-700 grams.Crucian fish is fatty and tasty, regardless of its size. Before drying and drying crucian carp, the fish must be properly salted. We'll deal with this today.

Silver carp meat is very tender and fatty. This is the only representative of river fauna, whose fat in its nutritional value can be compared with the fat of sea fish. In our rivers there are silver carp weighing from 1 kg to 50 kg. These are quite large individuals and there are a lot of culinary recipes for preparing silver carp. In particular, we will consider how to salt silver carp and why?

October is the ideal season for mushrooms. Good autumn weather and a forest walk ends with trophies in a basket. Collection can be continued until the first night frosts and daytime temperatures exceed +5.

Butterfly belongs to the second category of mushrooms, and it is absolutely in vain. Young boletus is very tasty in any form, and the most delicious snacks are pickled and salted mushrooms. We will now look at how to salt butter for the winter.

The most difficult thing about salting milk mushrooms is washing them from forest debris. The milk mushroom cap has a funnel shape, and dry leaves, sand and other debris accumulate in this funnel.However, milk mushrooms are too tasty, and this makes you put up with the work of cleaning the mushrooms.

Squash belongs to the pumpkin family, like zucchini. The squash has an unusual shape and is a decoration in itself. Large squash are used as baskets for stuffing meat and vegetable dishes. Young squash can be pickled or pickled.

Good housewives love to surprise their loved ones and pamper them with new recipes. Old and time-tested recipes are great, but everything was once new? Discover pickled cucumbers with mustard.

Oyster mushrooms are one of the few mushrooms that are cultivated and grown on an industrial scale. In terms of nutritional value, oyster mushrooms can be compared to meat and dairy products, and at the same time, they have properties that break down cholesterol.

When filleting red fish, the bellies of the salmon are usually set aside separately. There is too little meat and a lot of fat on the bellies, therefore, some gourmets prefer pure fillet rather than fish oil. They don't know what they're depriving themselves of. Salted salmon bellies are one of the most delicious and healthy fish dishes.

When it comes to national dishes, many take credit for the invention of the recipe.And you can’t argue with them, because sometimes it’s not easy to find the original source. It's the same story with Tarkin pepper. Many have heard this name, but no one knows what “Tarkin pepper” is.

Salmon roe is too valuable a product to fry. Long-term heat treatment for such products is extremely undesirable, but you shouldn’t eat them raw either. To make salmon caviar edible, and at the same time ensure its preservation for a long time, you should know how to salt salmon caviar. Depending on how you got the caviar, the salting method is chosen.

Champignons are one of the few mushrooms that can be eaten raw without heat treatment. The only requirement is that the mushroom is young and fresh. If the mushrooms have been on the supermarket shelf for two weeks, it’s better not to risk it. Moreover, salted champignons are much tastier than fresh ones, and in this case, safer.

Salted anchovy is an ideal addition to boiled potatoes, or for making sandwiches. In Europe, anchovies are called anchovies, and they are used quite widely in cooking. Pizza with anchovies is incredibly tasty, and the only thing that can spoil the taste is not tasty anchovies. Anchovy is salted, pickled and even dried, but now we’ll figure out how to properly salt anchovy.

Porcini mushrooms are rightfully considered royal mushrooms. They are incredibly tasty and aromatic, and they retain their aroma in any form. Even an inexperienced mushroom picker will recognize the smell of porcini mushrooms from thousands of them. Such mushrooms can and should be prepared for the winter, and pickling white mushrooms is the oldest recipe of our ancestors.

Sauerkraut has one strange property. It tastes different every time, even if it is made by the same housewife, according to the same recipe. When preparing cabbage for the winter, you never know for sure what it will turn out like. To ensure that the cabbage turns out delicious in any case, you should use old pickling recipes and remember some tricks.

Dried roach is not just a snack for beer, but also a source of valuable vitamins. Roach is not a valuable commercial fish and is easily caught in any body of water. It is not worth frying because of the abundance of small seeds, but in dried roach these bones are not noticeable.

Sprat is salted at home not because of savings, but solely in order to get tasty fish, and to know for sure that it is fresh fish. After all, most often sea fish is salted directly on the ships where it is caught, and from the moment of salting until it reaches our table, more than one month can pass.Of course, you can store salted sprat for quite a long time, and yet, freshly salted sprat has a milder taste, and the taste itself can be adjusted, rather than buying what is in the store’s assortment.

Lard with a layer is already a delicious product, and a lot depends on the method of its storage. Even the most delicious and expensive piece of lard with a layer can be spoiled if it is not properly salted or stored.