Violinist: cooking, how to salt and marinate

Outwardly, violin mushrooms look like milk mushrooms, both species are included in the category of conditionally edible. Agaric with bitter milky juice is only suitable for pickling or pickling. The preparation of violin mushrooms requires pre-treatment; cold or hot processing is used for them.

Features of the preparation of violins

All recipes for the preparation of creaker mushrooms require lengthy processing. The milky juice of the fruiting bodies is not only bitter, but also contains substances that are harmful to health. The violin is not suitable for frying or cooking first courses. Fruiting bodies have no taste and smell, but in a salty form they turn out to be no worse than mushrooms. They are stored for a long time, after soaking, you can cook any dish with violin, the recipe of which includes salted mushrooms.

You can prepare the product for the winter in a glass container or in bulk dishes, for example, in an enameled bucket, saucepan or wooden barrel.

Containers are pre-prepared:

1. A wooden barrel is washed with a brush.
2. So that during salting there are no gaps between the wooden planks, and the brine does not flow out, they are poured with water and left for two days.
3. Then the container is thoroughly washed with water with the addition of baking soda.
4. Processed with boiling water.
5. Enameled dishes are cleaned with soda and poured over with boiling water.
6. Glass jars must be sterilized.

Preparing violins for salting

The brought crop is immediately placed in cold water, because the milky juice that has come out turns green on cuts and damaged places, and the mushrooms dry out and become brittle when exposed to air for a long time.

Then the fruiting bodies are processed:

1. Remove the film from the top of the hat.
2. The spore-bearing plates are cleaned with a knife, if they are left, then when salted, the fruiting bodies turn out to be hard.
3. Remove the top layer from the leg.
4. Cut off the bottom.
5. Remove insect-damaged areas.

Mushrooms are soaked in water, the volume of which is 3 times the number of violins. The liquid is changed twice a day, do not allow turbidity and souring of water. If further processing is cold, the processed fruit bodies are soaked for at least 4-5 days.

For subsequent pickling, the creakers are kept in water for 2-3 days, the remaining bitterness will go away after boiling. The containers are placed in a cool, shaded place. An indicator that the violin mushrooms are ready for salting will be the elasticity and elasticity of the fruiting bodies.

How to cook violins

A large number of processing recipes are offered. Large containers must be used. Salting creakers in a cold way takes a little time and is less laborious. Fruiting bodies are marinated in glass jars, recipes provide for preliminary boiling and boiling of the marinade.

You can first salt the creakers, after the mushrooms are ready, they are laid out in a glass container and poured with marinade:

• salt with any of the selected recipes;
• after 30 days, the mushrooms are taken out. If there is no sour smell, do not wash. If there are signs of souring, the mushrooms are thoroughly washed;
• tightly packed in jars, spices are not used, because violinists get a spicy aroma when salted;
• prepare a marinade from sugar, vinegar and salt. A three-liter container will require 100 g of each ingredient;
• pour the workpiece with boiling marinade, close the lids.

The product turns out tasty, it can be stored for a long time in a cellar. Below are a few recipes for salting violin (cold and hot method).

How to salt violins

Small mushrooms are left whole, large fruiting bodies are cut into 4 parts. If desired, separate the leg from the hat, but this is not necessary.

For the recipe for salting mushrooms, creakers take:

• horseradish root (1/4 part), leaves can be used – 1-2 pcs.;
• garlic – 2-3 tooth;
• peppercorns – 7-10 pcs.;
• dill umbrellas or seeds – 2 tsp;
• leaves of blackcurrant, grapes, cherries – 2-3 leaves of each type;
• salt in the calculation of 30-50 g per 1 kg of mushrooms.

Soaked fruit bodies are weighed to calculate the amount of salt.

Processing sequence:

1. The bottom of the container is covered with leaves and sprinkled with salt.
2. Violins are tightly laid so that there are as few voids as possible.
3. Top with salt, spices and garlic.
4. The horseradish leaf is torn into small fragments.
5. Add dill and peppercorns.

Layer by layer fill the container to the very top. Install a wooden shield in the form of a circle or a ceramic plate and weight. Remove the workpiece in a cool place. If the mushrooms are properly processed, in a day they will release juice, which will completely cover them. If there is not enough liquid, add water so that the fruiting bodies are completely covered.

You can salt the violin in a hot way, a set of required ingredients:

• mushrooms – 3 kg;
• salt – 100 g;
• blackcurrant leaves – 30 pcs.

For the hot processing method, it is better to use glass containers.

Processing sequence:

1. The leaves are divided into 2 parts, one closes the bottom of the jar.
2. Lay the mushrooms in layers.
3. Sprinkle with salt.
4. Top cover with the second part of the leaves.
5. Pour in boiling water.
6. Close with screw or nylon caps.

Prescription mushrooms can be consumed after 2-3 weeks.

How to marinate violins

For the marinade take:

• water – 1 l;
• salt – 2 Art. l .;
• sugar – 1 st. l .;
• cloves – 4 bud;
• black pepper (peas) – 10 pcs.;
• vinegar – 1 st. l .;
• garlic – 3 teeth.

A set of spices is designed for 2-2,5 kg of violins. Just such an amount of product is required for a 3 liter jar.

The sequence of the recipe for pickled fiddles:

1. Put two pots of water on the fire.
2. Put mushrooms and a little salt in one container, bring to a boil.
3. The fruiting bodies are thrown back into a colander, left until the liquid drains completely.
4. In another container, prepare the marinade, put all the ingredients, bring to a boil.
5. Mushrooms are introduced and boiled for 20 minutes.
6. Violins are laid out in sterilized jars along with a decoction.
7. Roll up the lids, turn the containers upside down.

The workpiece is wrapped and left to cool completely, then removed to the storage room.

You can pickle the creakers according to one more recipe. The cooking technology is the same as according to the first recipe, it differs in a set of spices.

For the marinade you need:

• garlic – 4 teeth;
• young dill – 1 bunch;
• salt – 4 tsp;
• water – 1 l;
• tarragon – 1 branch;
• allspice seeds – 15 pcs.;
• horseradish root – 1 pc.

The violinists in the container are laid out together with the boiling marinade.

Terms and conditions of storage of salt violins

The workpiece is stored in the basement or pantry at a temperature of +50 C. Oppression is periodically washed with water with the addition of soda, mold should not be allowed to appear. The salty product retains its taste for 6-8 months. Pickled preparations are suitable for consumption for more than a year. After opening the jar, the workpiece is stored in the refrigerator for no more than 3-4 days.

Conclusion

Cooking violin mushrooms involves pre-soaking, because this type is characterized by the presence of bitterness. Mushrooms go only for winter harvesting in the form of salted or pickled.