Spices

Surely everyone has tried barrel tomatoes at least once in their life. If so, you probably remember their sharp-sour taste and incredible aroma. Barrel tomatoes taste significantly different from ordinary ones fermented in a bucket, and we will now look at how to pickle them correctly.

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.

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?

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.