Spices

After collecting the main harvest from a summer cottage, there are a lot of unused vegetables left. In particular: green tomatoes, gnarled carrots and small onions. These vegetables can be used to make a winter salad, which I also use as a dressing for soup.

Like most salmon, coho salmon is the most valuable and delicious fish. The easiest way to use all the valuable taste and nutrients is by salting coho salmon. You can salt not only fresh fish, but also after freezing. After all, this is a northern inhabitant, and it arrives on the shelves of our stores frozen, not chilled.

In the North, salting volnushki is common practice. In Europe, these mushrooms are considered poisonous, and mushroom pickers avoid them. As always, the truth lies somewhere in the middle. Volnushki are classified as conditionally edible mushrooms, but if you pickle them correctly, there will be no problems.

When salting trout, there are several factors to consider.Trout can be river and sea, fresh and frozen, old and young, and based on these factors, they use their own salting method and their own set of spices.

Everyone loves pickles. They are added to salads, pickles, or simply crunched, enjoying the spicy spiciness. But for it to have a really pleasant taste, the cucumbers need to be pickled correctly.

Many housewives want to put the most delicious things on the festive table. As a rule, this is also the most expensive dish. Salted salmon has long been a delicacy and a desirable dish on our table, but the price is not at all pleasing. You can save a little on your purchase and pickle the salmon yourself.

Buying ready-made herring has long been a lottery. There is not a single person who has not been disappointed in a purchase at least once. Sometimes the herring turns out to be dry and over-salted, sometimes with blood, sometimes loose. And if you bought it for a festive table, then your festive mood will become as sad as the purchased herring.

Capelin is quite widespread in the world, and there are many ways to prepare it. Fresh frozen capelin is available in any fish store and it is better to salt the capelin yourself than to buy ready-made ones. As a rule, there are no complaints about the quality of processing; it’s all about storing the fish. Salted capelin is not a fish that should be stored for a long time.

Russulas can be eaten raw, but there is little pleasure from it. They are edible, but not very tasty. They gain flavor if they are salted. We’ll talk now about how to salt russula and which mushrooms to choose. Many lovers of quiet hunting have seen russulas in the forest more than once and know that the color of the cap of russulas can be different. And it must be said that this is not the only difference between russula. The color of the cap indicates the taste of the mushroom.

Grayling belongs to the salmon family, and has the same tender meat as its other representatives. The habitat of grayling is the northern regions, with crystal clear and icy rivers. There are many uses for grayling in cooking, but my favorite is salting grayling right on the river bank.

In Old Church Slavonic the name “gruzd” means “heap”. Previously, milk mushrooms were collected by whole carloads and salted in barrels for the winter. Dry milk mushrooms are visually different from their relatives, and they can be confused with toadstools, and only connoisseurs can distinguish a dry milk mushroom from an inedible mushroom.

Experienced fishermen will never throw away the bleak and use it as bait for larger fish. Despite its small size, bleak has good taste. Bleak is prepared “like sprats”, “like sprat”, or dried.Let's look at a recipe for how to pickle bleak. After this, it can be dried or eaten like sprat.

For residents of St. Petersburg, smelt has a special meaning. At one time, it was she who saved many residents from hunger in the besieged city. Now the city annually hosts a smelt festival, where chefs present more and more new dishes from this fish. There were no such delicacies back then, and smelt was simply salted.

Sockeye salmon is considered one of the most delicious fish of the salmon family. It is difficult to confuse it with other fish, since due to the peculiarities of sockeye salmon’s diet, its meat has an intense red color, with thin streaks of fat. Thanks to this fat, sockeye salmon meat remains incredibly tender both when salted and smoked.

Whitefish are nothing more than white waves. They belong to the same type of mushroom, but differ from volushki only in color and some taste qualities. White mushrooms can be salted hot or cold, taking into account only the fact that these mushrooms have a delicate taste and aroma. Spices can destroy this taste, and you need to be careful with them.

Salted brisket has fans all over the world, and there are many recipes for how to prepare this fabulous delicacy. Store-bought salted brisket may disappoint with its taste.Often this is an over-salted and over-dried piece of lard with meat, which costs an insane amount of money, but is very difficult to chew. Don't waste your money on a finished product, but read the recipe on how to brine brisket at home.

Pike is not at all uncommon in our reservoirs, and even a novice angler can catch it. And if you are lucky and the catch is large enough, you will probably think about how to save it? One way to preserve pike is salting. No, not even one, but several ways to salt pike. The only question is what kind of fish you want to get. Let's look at the main types of salting fish.

White milk mushrooms belong to the first category of mushrooms, which means that milk mushrooms are edible and it is very difficult to get poisoned by them. You can cook white milk mushrooms in any way, and white milk mushrooms are especially good for pickling. Starting from July until September, you can go into the forest for these delicious and healthy mushrooms, and you can read the pickling recipe just below.

When preparing black milk mushrooms for the winter, you should be careful. Unlike white milk mushrooms, black mushrooms are classified as third-class mushrooms, which means “conditionally edible.” Of course, we can’t get poisoned by them, but we don’t want an upset stomach either. Therefore, we read the recipe and salt the black milk mushrooms correctly.

Unlike liver, cod meat is not at all fatty, and it is quite suitable for dietary nutrition. Our housewives are accustomed to buying frozen or chilled cod fillets, and they usually use it for frying. Fried cod is certainly delicious, but salted cod is much healthier. Let's look at two basic recipes for delicious salted cod.

Of the numerous Russula family, it is necessary to highlight the gobies. In different regions of Russia they have their own name, somewhere it is valui, somewhere it is a cowshed, a kulbik, or a kulak. The mushroom has many names, as well as recipes for pickling it. The goby mushroom, or valui, is considered conditionally edible, therefore, you should strictly adhere to the preparation recipe.