Salt

There are as many mushroom pickers in the world as there are so many ways to pickle mushrooms. Chanterelles are considered the king among mushrooms. They have a delicate nutty flavor and retain their shape and color, even after heat treatment. Chanterelles are rarely pickled, although this is possible. But salted chanterelles are universal. They can be served as a salad, fried potatoes with them, or added to first courses.

In Asian countries, pickled bamboo is considered a traditional dish. But bamboo does not grow here, but there is a fern that is in no way inferior to bamboo in nutritional value and taste. This was highly appreciated by Japanese chefs, and salted fern has firmly taken its place in Japanese cuisine.

If someone tells you that jellied meat can be eaten without horseradish, he doesn’t understand anything about Russian cuisine.Horseradish is the best seasoning not only for jellied meat, but also for fish, lard, meat, and we’re not even talking about the benefits of horseradish. Oddly enough, horseradish is used much more often in folk medicine than in cooking, and this needs to be corrected.

Cherry is a variety of small tomatoes that are very convenient to prepare for the winter. Due to their size, they fit very compactly into a jar, and in winter you get tomatoes, not brine or marinade. There are many options for how to pickle cherry tomatoes for the winter.

If in winter salted zucchini on the market are almost more expensive than cucumbers, then in summer they are sometimes given away for free. Zucchini is unpretentious and grows under any conditions, even among not very hardworking housewives. They are cheap in the summer, and you should definitely take advantage of this to add a little variety to your pickles for the winter.

The Black Sea and Azov goby is not considered a delicacy, but more because of its availability than because of its taste or benefits. This is a sea fish, and it has all the same qualities as its more expensive brothers in the sea.

Recently, many housewives have given up preparing vegetables for the winter. But this is only because there is nowhere to store all these jars of pickles. There are no cellars anymore, and the storerooms are sometimes too warm.If jars of pickled vegetables are normal, then pickled vegetables become acidic and become inedible. Some pickles can be frozen, and sauerkraut is one of them.

When fermenting or pickling vegetables, many housewives add small onions to the brine for taste. Just a little, but with onions any dish becomes tastier. Then, opening a jar of pickled cucumbers or tomatoes, we catch these onions and crunch them with pleasure. But why not ferment the onions separately? It's tasty, healthy, and not very troublesome.

Everyone knows that black radish juice is the best cure for bronchitis. But few people eat the radish itself; its taste and smell are too strong. Or maybe you just didn’t know that you can make a delicious salad from radishes and not suffer from this spiciness at all? You just need to ferment the radish and enjoy the piquant, gentle sourness and mild spiciness.

Salo has long been the hallmark of Ukraine. Ukraine is big, and there are many recipes for salting lard. Each region, each village has its own recipes, and they are all incredibly good.

With the advent of miniature home smokers, every housewife has the opportunity to smoke meat in her own kitchen, even every day. But for smoked meat to be tasty, it must be cooked correctly.We’ll talk now about how to salt meat for smoking.

Surely everyone has tried dried poultry at least once in their life. This is an incomparable delicacy, and it seems incredibly difficult to prepare such a dish. I hasten to reassure you - it is very simple. To cook dried duck, you just need to salt it properly.

Often store-bought herring tastes bitter and tastes like metal. The taste of such herring can be corrected by sprinkling the herring a little with vinegar, vegetable oil and sprinkling with fresh onion. But if you need fish for a salad? There’s nothing we can do about it, except maybe we won’t rely on chance and learn how to salt whole herring at home.

Before smoking, all meat products must be salted, the same applies to lard. The specifics of smoking are such that, in principle, the salting method does not matter. If dry salting is recommended for long-term storage, then for smoking you can use either soaking in brine or dry salting.

Pickling vegetables for the winter requires having a large amount of containers. There are not always so many barrels or buckets in the house, and you have to choose what exactly to salt. These pangs of choice can be avoided by salting the assortment.Pickled cucumbers and tomatoes sit perfectly next to each other, they are saturated with each other’s taste, and saturate the brine with more interesting notes.

When chefs offer dozens of recipes for pickling grape leaves, they are being a little disingenuous. Of course, you can pickle cucumbers in grape leaves, but this is just a recipe for pickling cucumbers. Such leaves are not suitable for preparing dolma. They will become too saturated with the taste of cucumbers and will ruin the traditional taste of dolma. One recipe for pickling grape leaves for the winter is enough, because this is just a component of the dish, and completely different ingredients will give it taste.

In the winter, you always want to diversify and complement your dishes, and in the summer, greens help with this. However, not everyone can grow greens on a windowsill in winter, and store-bought ones, alas, cost a lot. Perhaps you should think about how to prepare dill for the winter?

Many gardeners know that it is impossible to plant different varieties of peppers next to each other. This is especially true for sweet bell peppers and hot chili peppers. If a sweet pepper is pollinated by a hot one, then its fruits will be hot. This type of bell pepper is not suitable for summer salads because it is too hot, but for pickling it is exactly what you need.

Zucchini season is long, but it is usually very difficult to keep track of them. They ripen in a matter of days, and can easily become overripe if they are not harvested on time. Such zucchini become “woody” and are not suitable for frying or salads. But overripe zucchini is also suitable for pickling. During the fermentation process, all this woodiness disappears, and pickled zucchini tastes exactly like pickled cucumbers.

Cauliflower is usually boiled, fried, and used mainly for preparing first and second courses. And it is extremely rare that it is pickled or fermented, and this is in vain. Cauliflower contains a lot of vitamins, and when fermented, all these vitamins are preserved, unlike second courses, where the cabbage is heat treated.