Content
Externally, violin mushrooms are similar to milk mushrooms; both types are included in the category of conditionally edible. Lamellar mushroom with bitter milky juice is only suitable for pickling or pickling. Cooking violin mushrooms requires pre-processing; cold or hot processing is used for them.
Features of making violins
All recipes for preparing squeaky mushrooms require lengthy processing.The milky juice of fruiting bodies is not only bitter, but also contains substances harmful to health. The violin is not suitable for frying or preparing first courses. The fruiting bodies have no taste or smell, but when salted they are no worse than milk mushrooms. They are preserved for a long time; after soaking, you can prepare any dish with violin, the recipe of which includes salted mushrooms.
The product can be prepared for the winter in glass containers or in bulk containers, for example, in an enamel bucket, pan or wooden barrel.
The containers are pre-prepared:
- A wooden barrel is washed with a brush.
- So that during salting there are no gaps between the wooden planks and the brine does not leak out, fill it with water and leave for two days.
- Then the container is thoroughly washed with water and baking soda.
- Treat with boiling water.
- Enameled dishes are cleaned with soda and doused with boiling water.
- Glass jars must be sterilized.
Preparing violins for salting
The brought harvest is immediately placed in cold water, because the milky juice that appears on cuts and damaged areas turns green, and the mushrooms dry out and become brittle when exposed to air for a long time.
Then the fruiting bodies are processed:
- Remove the film from the top of the cap.
- The spore-bearing plates are cleaned off with a knife; if they are left, then during salting the fruiting bodies turn out to be hard.
- Remove the top layer from the leg.
- Cut off the bottom.
- Remove areas damaged by insects.
Mushrooms are soaked in water, the volume of which is 3 times the amount of violins. The liquid is changed twice a day and the water is not allowed to become cloudy or sour.If further processing is cold, the processed fruiting bodies are soaked for at least 4-5 days.
For subsequent pickling, the creaks 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 violin mushrooms are ready for pickling will be the firmness and elasticity of the fruiting bodies.
How to prepare violins
A large number of processing recipes are offered. Large containers must be used. Salting squeaks using the cold method takes little time and is less labor intensive. The fruiting bodies are marinated in glass jars; recipes call for pre-boiling and boiling the marinade.
You can first salt the creaks; after the mushrooms are ready, they are placed in a glass container and filled with marinade:
- salted using any of the selected recipes;
- After 30 days the mushrooms are harvested. If there is no sour smell, do not rinse. If signs of souring appear, wash the mushrooms thoroughly;
- they are placed tightly in jars, no spices are used, since violins get a spicy aroma when salted;
- A marinade is prepared from sugar, vinegar and salt. A three-liter container will require 100 g of each ingredient;
- Pour boiling marinade over the workpiece and cover with lids.
The product turns out tasty, it can be stored for a long time in a cellar. Below are several recipes for salting violin (cold and hot method).
How to salt violinists
Small mushrooms are left whole, large fruiting bodies are cut into 4 parts. If desired, separate the stem from the cap, but this is not necessary.
For the recipe for pickling squeaky mushrooms take:
- horseradish root (1/4 part), leaves can be used - 1-2 pcs.;
- garlic – 2-3 cloves;
- peppercorns – 7-10 pcs.;
- dill umbrellas or seeds – 2 tsp;
- leaves of black currant, grape, cherry - 2-3 leaves of each type;
- salt at the rate of 30-50 g per 1 kg of mushrooms.
The soaked fruiting bodies are weighed to calculate the amount of salt.
Processing sequence:
- The bottom of the container is covered with leaves and salt is poured.
- The violins are placed tightly so that there are as few voids as possible.
- Top with salt, spices and garlic.
- The horseradish leaf is torn into small fragments.
- 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. Place the workpiece in a cool place. If the mushrooms are properly processed, after a day they will release juice that 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 hot, a set of required ingredients:
- mushrooms – 3 kg;
- salt – 100 g;
- black currant leaves – 30 pcs.
For the hot processing method, it is better to use glass containers.
Processing sequence:
- The leaves are divided into 2 parts, one cover the bottom of the jar.
- Lay mushrooms in layers.
- Sprinkle with salt.
- Cover the top with the second part of the leaves.
- Pour boiling water over.
- Close with screw or nylon lids.
Mushrooms prepared according to the recipe can be consumed after 2-3 weeks.
How to marinate violins
For the marinade take:
- water – 1 l;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- cloves – 4 buds;
- black pepper (peas) – 10 pcs.;
- vinegar - 1 tbsp. l.;
- garlic - 3 cloves.
The set of spices is designed for 2-2.5 kg of violins. This is exactly the amount of product required for a 3 liter jar.
Sequence of the recipe for pickled violins:
- Place two pots of water on the fire.
- Place mushrooms and a little salt in one container and bring to a boil.
- Place the fruiting bodies in a colander and leave until the liquid has completely drained.
- Prepare the marinade in another container, add all the ingredients and bring to a boil.
- Add mushrooms and cook for 20 minutes.
- Place the violins in sterilized jars along with the broth.
- Roll up the lids and turn the containers over.
The workpiece is wrapped and left until it cools completely, then put away in a storage room.
You can marinate creaks according to one more recipe. The cooking technology is the same as the first recipe, differing in the set of spices.
For the marinade you need:
- garlic – 4 cloves;
- young dill – 1 bunch;
- salt – 4 tsp;
- water – 1 l;
- tarragon - 1 branch;
- allspice seeds – 15 pcs.;
- horseradish root – 1 pc.
The violins are placed in containers along with the boiling marinade.
Terms and conditions of storage of salted violins
The workpiece is stored in a basement or pantry at a temperature of +50 C. The 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 product is stored in the refrigerator for no more than 3-4 days.
Conclusion
The preparation of violin mushrooms requires preliminary soaking, since this type is characterized by the presence of bitterness. Mushrooms are used only for winter harvesting in the form of salted or pickled mushrooms.
