We will tell you how to salt greenfinches and marinate them for the winter

Some information about greenfinches: how to collect, how to pickle for the winter

October is already coming to an end, and the mushroom picking period is coming to an end. I remember how my grandmother and I went to the forest to pick mushrooms until about this time and collected beautiful green leaves, and then salted them in jars for the whole next winter. It was forever memorized - early morning, frosty coolness, light frost on the grass, but not frost yet, crystal ringing air, creaking pine trees and greenfinches on the hills in the sand.

Greenfinches, greens, and we just called them jaundice because of their characteristic yellow-green color, are very edible and very tasty mushrooms: many mushroom pickers do not respect them. And in vain. Greenfinches need to be able to collect, and then properly process.

Zelenka (green tea) is a mushroom representative of the vast family of ordinary ones. They also have the name ryadovka yellow-green, ryadovka green and have a wide variety of their counterparts: ryadovka yellow-red, white, orange, purple, gray streaked and many others. The Encyclopedia says that there are about 2,500 species. There are also poisonous mushrooms among the rows.

If you have never collected them, study the manuals for mushroom pickers in detail, never pick suspicious mushrooms and once again consult with experienced lovers of quiet hunting. One poisonous mushroom can poison good edible mushrooms with its toxins, even if it just lies with them in the same basket. For example, a row of sulfur-yellow or sulfur is similar to green tea, and a beginner can easily confuse them.

The flesh is white and firm, does not change color when cut. The mushroom has a faint smell of flour - it's like sniffing flour right in a paper bag, something like this =) The legs of these mushrooms should also be dense, elastic and fleshy. The leg is often hidden in the ground. As well as the hat. But sometimes, as I said, the fungus sticks out completely on the surface. The leg thickens downwards.

People eat greenfinches fresh, salted and pickled. Personally, I do not risk eating wild mushrooms without any processing, and in the recipe below I will tell you how to pickle mushrooms in jars for the winter.

By the way, my childhood friend Nina taught me this. How many baskets of mushrooms we took out of the forest with her is hard to count. Being in the fifth month of pregnancy, I walked briskly through the forest with a full basket, shouting with my friend in order not to get lost, grunting from the emerging belly, climbed under the low pine paws, and very actively consumed sandwiches with tea at a halt, sitting on an inverted bucket. The bucket is always in reserve.

I hope I didn't tire you too much with my story? Let's get down to business. Or rather - to the recipe for salting greenfinches!

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Greenfinches, or as they are also called by fans of "quiet hunting" greenbacks, are conditionally edible mushrooms. Their name is due to the unusual green color of the fruit body. Due to their rich and healthy chemical composition, these mushrooms often become the main ingredient in many culinary dishes, and also often decorate the festive table. These forest dwellers are used for making soup, pickling, pickling or drying. Almost every experienced mushroom picker knows the recipes for cooking greenfinches.

Salting mushrooms for the winter: greenfinches - salted mushrooms in jars

Ingredients:

Greenfinch mushrooms - how much to eat
Vinegar 9% - 4-5 tbsp / l for 5 liters of water *
Salt - slightly more than usual
Dill - to taste
Garlic to taste
Peppercorns - to taste
Bay leaf - a couple of leaves per liter jar of mushrooms

* You can add more or less vinegar depending on your taste. Add more than indicated if you want sourness, but don't overdo it, otherwise you will ruin everything.

Salting mushrooms for the winter in jars: - we process green tea

The first and most important thing to do before salting mushrooms in jars is processing mushrooms collected in the forest. A lot of sand is stuffed into the greenfinches, and it can ruin everything if you don't peel the mushrooms properly.

I do it in the following way. First, I clean the mushroom: I remove the skin from the cap with a knife, peel the leg. If there is, I cut off the root (although the mushroom has a different root name, it is not a root) Then I tap the flat part of the knife on the cap to get rid of the sand as much as possible.

I fill the mushrooms with water at room temperature - they should float in water - and rinse them thoroughly back and forth, up and down - wash off the sand. But this must be done carefully, the mushrooms are fragile. This is the first flush. You can do this a couple of times for reliability.

Then I transfer the mushrooms to a clean bowl, pour plenty of salt and fill it with hot water. I also rinse mushrooms, immerse them in water. I carry out this procedure at least three to four times, about 15 minutes each. Hot water and salt allows the pores and lamellae to open up and get rid of the sand.

Primary processing

Green ryadovka refers to conditionally edible mushrooms. Their difference from other species is a marsh shade, which remains even after heat treatment. Fresh, without special preparation, the product is strictly prohibited to use. It is important to remember that the composition of forest fruits contains toxic compounds and any preparation requires careful primary processing.

Advice! When collecting this type of mushroom, it is important to be extremely careful and attentive, since it has a poisonous twin.

Freshly picked mushrooms have an unpleasant odor, and their pulp has a slight bitterness. To remove debris, dirt and bitterness, it is recommended to place the fruits in warm water so that the plates open and release all the accumulated debris in the mushroom cap.In time, a thorough washing process should not exceed more than 40-60 minutes.

Some housewives also prefer to soak brilliant greens in a saline solution. In this case, it is imperative to replace the fluid up to 3 times.

After all the actions taken, each mushroom is thoroughly washed under running water and placed in a convenient, clean container.

Preliminary preparation at home

As a rule, the preparatory stage before pickling mushrooms is a difficult, long process that requires patience. It includes sorting (if you collected different types of mushrooms, not just brilliant green), clearing forest debris and washing.

Sorting. All collected mushrooms are best divided by type. This is due to the fact that the time required for salting may differ for different types of fruit bodies.
Cleansing. Greenfinches free from dirt, cut out damaged areas with a knife. The peeled mushrooms are washed in cold water. Do not forget to wash well the middle grooves of the caps, because hard-to-reach dirt and debris accumulates there.

Read also: Linden honey how to distinguish from a fake

Cold salting method

Despite such a simple name of the recipe, the method of salting does not seem really simple. In the process, some nuances arise, ignorance of which can lead to serious consequences. And now let's figure out how to salt greenfinches mushrooms.

mushrooms - 5 kg;
salt, not iodized - 200 g;
currant leaves;
walnut leaf;
filtered water (for brine) - 3 l;
brine salt - 30 g.

First, prepare a container and brine for soaking mushrooms. Pour water into a large capacious bucket, add salt, dissolve. Sort out the mushrooms, rinse in several waters. Put in a prepared salty solution. Cover and leave in this form for 10-12 hours. During this time period, it is required to replace the salty liquid 2-3 times. Throw on a sieve, rinse each mushroom under running water.
Now we start salting. Any container can be used - wooden barrels (tubs), enameled dishes, glass jars. In this case, we will use the last option, it is more practical and convenient for city dwellers and not only.
Wash the container with soap, sterilize, dry. Rinse the leaves and pour over with boiling water. Put fragrant leaves in the first layer on the bottom of glass containers, then salt and mushrooms. We continue to fill the jars until all the ingredients are gone. At the end, you need to lay a gauze napkin on the food and put a heavy load.

Advice! Salt is the only preservative in your snack. Therefore, you should not feel sorry for her, so as not to spoil and not throw out the collected fruits in the future. It is better to rinse the mushrooms several times before use than to eat raw ones.

Preparing for winter

Marinated mushrooms

Mushroom marinades are especially popular due to their versatile formulations. They go well with many dishes and take not the last place on the festive table. Consider how to pickle greenfinches for the winter in jars.

fresh mushrooms - 2 kg;
filtered water - 1.6 l;
table vinegar - 400 ml;
table salt - 80 g;
granulated sugar - 40 g;
sweet peas - 10 pcs.;
carnation - 10 inflorescences;
lavrushka - 4 leaves;
dill inflorescences;
fragrant leaves to taste and desire.

Read also: Description and cultivation of the "Love of the earth" tomato for open ground

To enhance the taste and aroma, it is recommended to use currant, cherry and horseradish leaves. You can also use additional seasonings and spices to reduce the unpleasant taste of this type of mushroom.

There are few recipes for salted and pickled greenfinches for the winter. If you wish, you can independently come up with a delicious snack option. It is important to remember that the fruits contain toxic compounds and if improperly processed and prepared, you can get severe poisoning.For safety, experienced housewives recommend sterilizing the workpiece for half an hour before opening a jar of pickled greenfinches.

Fundamental rules

Mushrooms can be salted in jars, wooden barrels or other food containers for the winter. There are several ways of salting:

hot - when mushrooms are pre-boiled or poured with boiling water, and only then seasonings are added and rolled;
the cold method involves salting mushrooms in a saucepan, wooden tub, previously washed, soaked and sprinkled with salt;
the dry method is based on preliminary drying of the mushrooms, and only then with salting;
Blanching is a symbiosis of hot and cold pickling of mushrooms, when they are first boiled, and only then they are salted according to the requirements of cold salting, after having cooled them down.

How to salt greenfinches mushrooms for the winter

There are many recipes for harvesting forest trophies for the winter. Many mushroom pickers resort to elementary methods of salting with soaking, as well as with blanching. But recently, more and more publications of researchers have begun to appear, warning about poor ecology and possible mushroom poisoning. Therefore, cold salting technology is practiced with caution and less often.

Cold process with soaking

This salting method seems simple only at first glance. In the process, nuances arise, ignorance of which can adversely affect the health of eaters.

So, let's get to work:

Salting with blanching

This method is considered more reliable than the previous one.

After preparing and washing the fruiting bodies, it provides for the following actions:

Video: how to salt greenfinches

Marinating greenfinches

Mushroom pickles are popular for their versatility. They are combined with many dishes and occupy an important place on every table. We offer you a recipe that is easy to prepare, but with a special taste.

Ingredients

To make such a blank, we need:

1 kg of rows;
800 ml of water;
200 ml of table vinegar (9%);
40 g rock salt;
20 g granulated sugar;
5 peas of allspice;
5 spicy carnations;
2 bay leaves;
foliage of black currant, cherry, horseradish;
dill caps.

Other spices can be added to taste, which is necessary to improve the taste. After all, greenfinches from the mushroom kingdom are not distinguished by special taste. Therefore, in this case, you need to stock up on a good arsenal of spices.

Cooking the marinade

This stage of the recipe consists in combining all the mentioned ingredients with the exception of vinegar. They are added to boiling water and brought to a boil. After 5 minutes, stir in vinegar and turn off the heat.

Pickling and storage process

There are two ways to marinate rows. The first of them provides for boiling mushrooms directly in the marinade, and the second for pouring separately cooked fruits already in jars. For 1 kg of boiled greenfinches, you will need about 300 g of marinade.

Here is a step-by-step instruction for the first method for beginners:

Hot way

To prepare a delicious snack for the winter, you will need this recipe for pickling green mushrooms:

mushrooms - 2 kg;
water - 4 glasses;
vegetable oil;
salt - 100 g.

How to salt greenfinches mushrooms:

Clean the green rows well. Rinse them, drain excess liquid through a sieve.
Bring the water in a saucepan to a boil and season with salt.
Boil the brilliant green for 20-25 minutes over low heat. Skim off the foam constantly.
Place the mushrooms in jars.
Pour 3 tablespoons of boiled vegetable oil into each container. Let the mushrooms cool.
Tie the blanks with parchment paper and a rope. Move to a cool place.

How to cook green mushrooms - 5 recipes for every taste

If you accidentally went to the page "How to cook green mushrooms", then do not rush to close it.In the recipes that I will talk about, you can use not only greenfinches, but also those mushrooms that you have. And if you are interested in this particular type of mushroom, then you can read more about it in the article "Greenfinch mushrooms - photo and description plus 5 useful tips"

How to prepare green tea for the winter

I am sure that by the fall the housewives are already tired of harvesting for the winter, but how not to stock up on the forest gifts of nature. Salted mushrooms have been held in high esteem by the Russian people for a long time.

How to freeze greenfinch mushrooms

The easiest way to prepare for the winter is to freeze it, you can do this in two ways.

Cut clean, processed mushrooms into several parts depending on the size, put in a plastic bag, put in the freezer.
To save space in the freezer, chopped greenfinches can be boiled for 10 minutes, so they significantly decrease in volume. Cool, put in a plastic bag and in the freezer.

Read also: For greenhouses and open ground: Madeira tomato

I usually use both methods of freezing. From boiled ones, you can prepare main dishes, salads, use for baking. But if you want to cook mushroom soup, then the best option would, of course, be fresh frozen mushrooms.

Pickled greenfinches

A tasty and not difficult way of harvesting mushrooms and greenfinches, including pickling in jars with vinegar.

processed greenfinches - 1 kg
coarse salt - 30 gr
water - 200 ml
sugar - 1 tsp
acetic acid (70%) - 1 tsp
peppercorns - 5 - 6 pieces
citric acid - on the tip of a knife
garlic - 3 - 4 cloves

There are usually more than a kilogram of mushrooms for canning, but I specifically gave the recipe for a small volume. So it is more convenient to calculate the number of ingredients by the weight of your mushrooms: if you have 3 kg, multiply everything by 3, and if 10 kg, then, accordingly, multiply by 10.

When you open the jar in winter, the taste can be adjusted if, for example, greenfinches seem sour to you. A portion of the mushrooms can be washed with boiled water, add a little sugar, vegetable oil. If you are satisfied with the taste of greenfinches, I still advise you to add a little vegetable oil before serving, the mushrooms will be tastier and look more appetizing.

Salted blanched mushrooms

If you are categorically against vinegar, then you can salt green tea without it.

processed greenfinches - 1 kg
coarse salt - 400 gr
peppercorns - 6-7 pcs
garlic - 3 - 5 cloves
cherry leaves - 3 - 5 pcs.

After a while, greenfinches will give juice and it is important to ensure that they are always in the brine, if suddenly it is not enough, add boiled water. The row is salted in this way for 10 - 15 days.

How else can you cook greenfinches? Fry, of course!

How and how much to fry a green mushroom

There are two ways to roast, so pick whichever you like best.

There is an opinion that green tea should be boiled before frying. It seems to me that this should be done if you are not sure that you have cleaned well of the sand. Then the mushrooms need to be boiled for 10 minutes and the broth is drained. Put the mushrooms in a pan and fry with onions for another 10 minutes.
We have already accumulated experience on how to clean sand greens, so I immediately put the chopped mushrooms in the pan, they give a lot of juice and during the time it evaporates, the mushrooms have already boiled. Finely chop the onions, fry until half cooked in another pan. Once the liquid has evaporated, add the onions and fry together until tender. The total cooking time is 20 minutes.

Traditional dish - mushrooms and potatoes, video recipe

Agree, when it comes to mushrooms, the first dish that comes to mind is potatoes with mushrooms. It can be fried separately, then mixed with fried green leaves. Can be added directly to the mushrooms, after the juice has evaporated and sautéed together. I will not dwell on this dish in detail, I suggest watching the video. I didn't find a video with green tea, but the principle of preparation is the same.

Greenfinch fried with cabbage

But you can fry ryadovka not only with potatoes, I like to fry it with cabbage.

sliced cabbage - 800 gr
onion - 1 piece
mushrooms - 500 gr
vegetable oil for frying
salt

Pour vegetable oil into a pan, heat and put chopped cabbage, add finely chopped onions, mix and fry together until half cooked.
Put the mushrooms in another pan and simmer until all the juice from the greenfinches has evaporated.
Combine cabbage with green leaves and fry together until tender.

I like fried cabbage with mushrooms because it can be used as an independent dish, as well as a side dish for meat. It is also a great filling for pies or stuffed pancakes.

You can slightly change the flavor of this dish by adding finely chopped hard-boiled eggs. For the above amount of products, you need 3 - 4 eggs.

Cooking secrets

Iodized or Extra salt is not suitable for pickling mushrooms. Choose coarse sea salt or table salt.

Do not use galvanized or glazed dishes for cooking mushrooms, otherwise a chemical reaction may occur and the product will be spoiled.

If you correctly approach the process of salting, then brilliant green will become an excellent delicacy and decoration of your festive table. Do not forget to peel the mushrooms well so that all harmful substances from the rows are removed, and then the dish will delight you with its taste and benefits.

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