Plastic containers.

The catalog of our store includes the following types of products:

1. Banks. They are made of glass and are used for storing and transporting liquids and bulk products, pickling vegetables, as well as organizing the fermentation process of homemade alcohol. Products are presented in plastic baskets with handles, models with plums, screw caps and water seals, figured jars with decorative elements on the glass surface.
2. Bottles. Glass containers with narrow necks, which are convenient for storing and transporting homemade alcoholic beverages. To protect against damage, the bottles are placed in plastic baskets with screw caps. Large-capacity products are equipped with taps at the bottom for convenient pouring of wine, moonshine, whiskey.
3. Cans. They are made of stainless steel, have a wide neck with a lid. Models equipped with taps and handles for convenient operation are presented. Can be used as a distillation cube in the manufacture of moonshine.
4. Bottles. You can store your own made alcoholic drinks in them. Choose from dozens of container options for spirits, beer and wine. Bottles are sold with disposable and reusable stoppers, transparent and colored, with a capacity of 0.25 to 3 or more liters.
5. Bucky. Convenient and capacious containers in which you can store and pickle homemade products. Made of food grade stainless steel, easy to use, can be heated on the stove, resistant to corrosion and damage. Equipped with lids and handles.
6. Canisters. Multifunctional plastic products that can be used in the household to solve a wide range of tasks.

In addition to all of the above, in our store you can buy stainless steel cans and buckets, decanters and decanters, watering cans and vessels, decorative souvenir flasks. Separately presented stills different capacity to get homemade moonshine or alcohol, as well as tank trucks - souvenir containers in which it is convenient to store and pour alcohol.

People began to preserve food a very long time ago, and over the centuries there have been so many salting recipes that it is possible to close blanks in a new way every year. But every housewife has her favorite and unchanged preservation recipes, which have confirmed their status as the best!

The purity of salt is very important in conservation. The use of low-quality salt and unfiltered brines change the taste of pickles for the worse. From low-quality salt, solid insoluble particles are formed, appearance that look like mold.
According to nutritionists and famous chefs, sea salt is the best option not just for cooking, but also for canning.
Due to the natural method of extraction, the sea salt TM "Salute di Mare" does not contain chemical or organic impurities. It has 28 times less insoluble sediment than ordinary salt, which allows you to store the preservation longer. In addition, compared to ordinary rock salt, sea salt contains more than 40 micro and macro elements that make vegetables crunchy and seamings more healthy.

pickled cucumber recipe
hot way canning without vinegar.

Ingredients:

Cucumbers 2 kg
Water 1.5 l
Sea salt medium TM "Salute di mare" 60 g
Peppercorns 8 pcs.
Umbrellas dill 4 sprigs
Horseradish leaves 2 pcs.
Garlic 6 cloves
Bay leaf 6 pcs.
Cherry leaves 10 pcs
currant leaves 10 pcs

Wash fresh cucumbers of the same small size and soak in cold water for 30 minutes.

At this time, peel the garlic and cut into several pieces.

Wash horseradish leaves, cherries, currants and dill umbrellas.

Sterilize jar lids by placing them in a saucepan with water and keep on medium heat after boiling water for 5 minutes.
Prepare marinade. Dissolve 60 g of sea salt coarse or medium grinding TM "Salute di Mare" in 1.5 liters of cold water. Boil.

Put the cucumbers in jars, shifting with spices: horseradish leaves, currants, cherries, garlic, dill umbrellas and adding bay leaves and peppercorns.

Then pour hot marinade over cucumbers.

Close the jars with tin cans boiled in water, but do not roll up, but let stand at room temperature several days for fermentation.

Then add the marinade and cork the jars with a seamer.

Remove pickled cucumbers in a cool dark place.

A month later, cucumbers can be eaten.

pickled tomatoes recipe
Excellent recipe for pickling tomatoes with bell pepper and carrots based on a 3l jar.

Ingredients:

Tomatoes 1.5 kg
Bulgarian pepper 4 pcs.
Garlic 2 cloves
Celery greens 2 sprigs
Hot pepper 1/8 pcs.
Carrot 1 pc
Water 1 l
Sea salt large TM "Salute di mare" 50 g
Sugar 50 g
Grape vinegar 40 g
Peppercorns 7 pcs.
Bay leaf 1 pc.

Wash all vegetables and herbs thoroughly.

Sterilize jars and lids.

Peel the carrots and cut into circles.

Cut the pepper into 4 parts, remove the seeds.

Put celery greens and garlic on the bottom of the jar, then tomatoes mixed with sweet peppers and carrots.

Pour boiling water over the neck of the jar. Leave for 15 minutes.

Drain the water and boil it again. When the water boils, pour it over the jars again and leave for 15 minutes.

Drain the water into a saucepan and add salt, sugar, peppercorns and bay leaf to it. Boil 5 minutes. This is the finished marinade.
Add vinegar to jars, pour marinade. Cover with lids and roll up.

Turn the lids down and wrap for a day in a blanket.

Then place the pickle in a cool dark place.

Salted cabbage recipe
What could be better sauerkraut in winter. After all, it is low-calorie and rich in vitamins, and it is very simple to prepare it.

Ingredients:

White cabbage 5 kg
Sea salt "Salute di Mare" medium grinding 4 tbsp.
Carrots 5 pcs.
Bay leaf 3 pcs.

Remove top leaves from cabbage.

Cut each head of cabbage into four parts.

Shred cabbage and transfer to a large bowl.

Grate carrots on a coarse grater.

Mix carrots, salt, cabbage. It is good to mash with your hands so that the vegetables start up the juice.

After that, add the bay leaf and transfer the vegetables to enamel pan, tamping tightly.
Put a plate and weight (for example, a jar of water) on top.

Cover with a clean towel and leave for 2-3 days.

Then remove the load, put half of the cabbage in a bowl. Stir to release gases, and leave for about an hour in the room.
Again combine the cabbage for pickling in a container and this one in a bowl. Install cargo. This procedure must be repeated every day until the cabbage is pickled.

As a rule, on the third day, the cabbage brine brightens, settles and foam disappears. According to these features and palatability you can understand that the cabbage is salted.

Arrange pickled cabbage in jars and store in a cool, dark place.

Salted Mushroom Recipe
Salted mushrooms are a real delicacy in winter period of the year. How to make such a preparation?

Ingredients:

Sea salt TM "Salute di Mare" 3 tbsp. l.
Bay leaf 4 pcs.
Mushrooms 1 kg
Allspice peas 4 pcs.
Carnation 2 pcs.
Blackcurrant leaves 15 pcs.

Clean and wash mushrooms.

Cut off the stems of large mushrooms.

To remove bitterness, boil mushrooms for pickling in salted water for 20 minutes over medium heat.

Then rinse the mushrooms in cold water and let the excess liquid drain through a colander.

Put the mushrooms in an enamel pan, sprinkling with salt, spices and shifting with currant leaves and bay leaves.
Cover with a large flat plate, put a load (a jar of water) on top, cover with a clean towel.

If not enough brine is released when pressed, then you need to add cold boiled water.
Leave the mushrooms for a few days until foam appears on top.

Remove the foam, then transfer the pickled mushrooms to jars or place with a saucepan in a cool place.

Pickled mushrooms can serve not only as an appetizer, but also as ingredients for pies.

Salted Eggplant Recipe
Highly tasty snack from pickled eggplant is suitable for second courses of potatoes.

Ingredients:

Eggplant 1.5 kg
Carrot 400 g
Sweet pepper 2 pcs.
Garlic 2 cloves
Chili pepper 1/6 pcs
Water 1.5 liters
Salt "Salute di Mare" 70 g
several bunches of celery leaves

Wash eggplants of the same size, cut off the stalk, pierce in several places with a toothpick.

Pour in water, put on fire and cook for 5 minutes after the water boils.

Peel and grate carrots.

Cut clean and cut thinly and finely.

Squeeze the garlic, mix with carrots and peppers, salt a little and leave for half an hour. Prepare brine. Boil water with salt and cool.

Let the cooked eggplant cool slightly.

Then cut in half, squeeze out the juice, stuff with carrots and peppers.

Wrap eggplant with carrots and celery leaves.

Place the eggplant in a deep bowl.

Pour in chilled brine, put oppression on top. Leave them in the kitchen for 3 days.

After 3 days, pickled eggplants can be eaten. Place the remaining eggplant in the refrigerator.

Whichever pickle recipe you choose, if you use quality ingredients and follow the instructions, you will get great dishes for the winter!

The tub is designed for home-made preparations: salting, urinating, pickling. The difference between a barrel and a barrel is that the barrel is always vertical.

Russian craftsmen learned how to make cooperage products in the 10th century. These products had the shape of a truncated cone or cylinder. Such a container was called "kad". This word has Greek roots and means "bucket" or "mug" in translation. The mention of "kadi" can be found in the "Tale of Bygone Years", which dates back to 997. The technology for creating cooperage products was improved, but their appearance has come down to our times with virtually no changes.

Cedar wood is best suited for making tubs. It is strong and beautiful, has a homogeneous structure. It is easy to process and polish this wood, and when it dries, it does not crack.

Therefore, cedar products, subject to the manufacturing technology, are always durable and of high quality.

The unique antibacterial properties of cedar wood are also in demand for home-made preparations.

After all, pickles should be stored for a long time. In a tub of cedar, they will not turn sour or become moldy. The taste of salted, pickled and pickled vegetables depends on how well the fermentation process went.

In Russia, tubs, like other cooperage products, were used everywhere. They were in every home, and performed many functions. Sauerkraut, pickled apples, pickles or mushrooms - all this was harvested in tubs. And only as long as needed was kept.

Stored in a wooden bowl in the summer fresh fruits and berries. Here, the heat-insulating properties of wood were in demand. Fruits and berries in a cedar tub did not crumple and did not overheat, which created ideal conditions for long-term storage.

Siberian cedar was considered the best tree for making wooden barrels and tubs. They didn't call it the medicine tree for nothing. A plant that can be compared in usefulness with cedar simply does not exist.

People have noticed that in cedar dishes, products are not only stored longer, but also acquire healing properties.

A tub of cedar wood can also be used to store water. Of course, now water tanks are produced from various modern materials. But none of these materials is capable of providing long-term storage of water. And certainly will not fill it useful properties just as cedar can do.

Preparation of cooperage products for use

A cedar barrel or barrel must be treated before use. Processing is needed to eliminate microbes and enhance the aroma of wood. Boiling water does the job best.

Of course, it is not necessary to boil water in a cedar barrel (and it is unlikely to succeed). The procedure for steaming a barrel looks like this:

Heated stones are placed at the bottom;

Then, boiling water is poured on these stones, which causes the formation of steam;

The tub is closed for several minutes with a lid so that the steam does not escape;

After the evaporation stops, remove the lid and rinse the tub with hot water;

It is also good to treat the tub with a broom: juniper, oak or birch;

Let the containers dry.

All these actions must be carried out before the first use of the coil, and it is very desirable - before each subsequent one.

Treatment of wooden utensils for use as cutlery

Dishes and kitchen accessories made of natural wood are recommended to be processed before the first use. Processing does not take long. It allows you to improve the appearance of dishes and increase its service life.

New wooden utensils should be completely coated with natural oil without a strong smell. As a rule, this is linen, but the usual one will do. sunflower oil. Preheat the oven to 200-250°C and turn off. Place the dish in the oven and leave it there until it cools. After that, the dishes are ready for use, including daily use.

Caring for wooden utensils

Do not dry washed wooden utensils and wooden cutting boards near a heat source: the wood may dry out and warp. It is better to dry in a ventilated place.

How to wash wooden dishes

After use, wooden utensils must be washed in hot water with a sponge or brush with ordinary dishwashing detergent, or, instead of detergent, you can use old effective products - lye or soda. Then wipe dry. If wooden utensils smell of mold (this happens when they are stored in dampness), add a little vinegar to hot water and rinse it with the resulting solution.

Ways to remove the smell of onion and garlic from wooden (not painted inside) dishes and cutting boards

• wipe with dry salt;
• pour boiling water over and wash with soap and water, then rinse cold water;
• pour boiling water over and rub with fine sand with a brush (drive along the wood fibers), and then rinse with cold water.

How to wash pickling tubs and wooden barrels

New tubs are first steamed by pouring boiling water into them; the barrel is shaken so that the staves get wet, and the water is left to cool, after which it is washed with cold water.

To wash the barrel after long-term fermentation or salting, several large pieces quicklime, pour water and cover with a lid. The resulting abundant steam impregnates the wood of the barrel, extracts acids from it. Then, adding a few more liters of water, the barrel is strongly shaken to wash its walls. After 2-3 hours, the lime water is poured out and the barrel is rinsed well. Barrels washed with lime do not mold for a long time.

In the event that it is necessary to clean the barrel from mold, you need to take 100-200 g of washing soda or ash, dissolve it in hot water, pour it into the barrel and rinse it well. After that, the barrel must be steamed.

So that the barrels do not dry out, it is necessary to pour water into them from time to time.

Hoop processing

Hoops on black iron tubs should be cleaned annually with sandpaper, then painted with red lead and drying oil or oil paint. It is impossible to paint the entire barrel, as food absorbs even a faint smell of paint and becomes unusable.

Ancient recipes for salting herbs in wooden tubs

There are quite a few traditional recipes blanks in wooden tubs, which have been used for many generations. For example, old recipe pickling greens in a tub. First, the greens are prepared, they need to be washed, peeled and cut. The prepared greens are scalded with boiling water, after which, the greens are dipped in cold water for a while.

In order to make it easy to immerse and pull out the greens, they place it on a sieve, by the way, pouring boiling water over it is also most convenient on such a sieve. After the cooled greens are pulled out, they are placed in a tub and poured with pre-prepared brine. Brine recipe - 50 grams of salt, 20 grams of tarragon, 50 grams of red capsicum and 400 grams of dill per 10 liters of water.

Then they put a wooden circle on the greens, which is included in the delivery of the tub, and press down. They store harvested greens, according to tradition in the cellar, although of course any cool room will do.

An old recipe for pickling cucumbers in an oak tub

A simple recipe for pickling cucumbers in a tub. It is designed for a fairly voluminous tub, but if desired, it can be recalculated, it is important to maintain the proportions of the ingredients. For 50 kilograms of cucumbers, you will need one and a half kilograms of dill, 300 grams of garlic, 300 grams of celery or parsley, 300 grams of horseradish roots, half a kilogram of blackcurrant leaves and cherries, approximately equally.

Cucumbers are selected fresh, not too large and not overripe. They are washed, and then soaked in cold water for 5 to 7 hours. A layer of leaves, dill, horseradish and spices is placed at the bottom of the barrel. After that, the cucumbers are placed in a tub. It is advisable to fold them as tightly as possible, so less brine is required. Each layer of cucumbers is covered with spice leaves. Then the tub is filled with brine, consisting of 800 grams of salt per 10 liters of water.

Now it remains to cover the cucumbers with a circle on which the load is placed. It is better to store cucumbers in a cool room, for example, in the underground.

Sauerkraut in an oak barrel

For pickling cabbage in barrels, as a rule, late varieties of cabbage should be used, such as Amager 611, Moscow late, Kharkov winter, Yaroslavna.

Let's prepare the cabbage.

Heads of cabbage should be stripped of outer green leaves to leave a smooth head with tight-fitting leaves. It should also be noted that you should not throw away the removed green leaves, they can fill the voids between the heads of cabbage in the top row of the barrel. Such cabbage leaves can be eaten in a couple of weeks.

It is best to remove the cabbage stump with a sharp knife, drill, or, in extreme cases, make a cruciform incision on it. This procedure is necessary so that the process of salting a head of cabbage takes place evenly.

Cabbage should be placed in a barrel, evenly filling the volume. Between the heads of cabbage should be laid in two cut carrots. Also sometimes I stack tomatoes and bell pepper, then the taste of cabbage is even better.

Then you should prepare the brine .

For 10 liters of well or purified water - 400 g of salt.

Pour brine over cabbage packed in barrels. Lay linen on top. Put a crosspiece or grate under oppression. Press down with a load. I recommend using natural stone as a load.

Once a week, you should wash the linen cloth and the grate under the oppression from the mold that has formed.

Pickled cucumbers in a tub

Ingredients: Brine: per bucket of water - 600 gr. salt, 50 gr. dill, 5 gr. tarragon, half a pod of red pepper, 1 head of garlic, horseradish root. When salting, you can add coriander, basil, Bogorodskaya grass, mint ...

Cucumbers from tubs always have a special taste. They are more vigorous, more attractive, they have a special cucumber spirit - for the whole hut.

Wash the tub and scald it with juniper. Line the bottom of the tub with washed leaves. black currant, cherry leaves, dill, chopped garlic and horseradish leaves.

So that the washed cucumbers do not lose their emerald color, you need to lower them for three seconds in boiling water and immediately pour over very cold water. Then you need to put it in a tub vertically - spouts up, layer by layer shifting fresh leaves and aromatic spices. Then pour in brine. So that the cucumbers in the tub do not float up, cover them with a wooden circle and put oppression on it, but not so that the cucumbers are flattened. Tie the tub tightly with a clean rag and store in a cold cellar.

Recipes for pickled cucumbers in barrels, 4 recipes

First recipe

Cucumbers 100 kg, green dill 3 kg, horseradish (root) 500 g, cherry, black currant, oak leaves 2 kg, garlic 300 g, salt 6 kg.

Second recipe

Cucumbers 100 kg, green dill 2 kg, horseradish (root) 300 g, tarragon 300 g, cherry, black currant, oak leaves 1 kg 200 g,

horseradish leaves 500-700 g, basil, savory, celery, parsley (greens) 1 kg 200 g, red pepper 1 kg 300 g, (sharp bitter dried) 20 g,

salt 7 kg 500 g.

Third recipe

Cucumbers 100 kg, green dill 3 kg 500 g, tarragon (greens) 500 g, horseradish leaves 1 kg, red pepper (sharp dried) 60 g,

salt 6-7 kg.

Fourth recipe

Cucumbers 100 kg, green dill 3 kg, horseradish (root) 500 g, cherry, blackcurrant, oak leaves 100 g, basil, savory, celery,

parsley (greens) 100 g, red pepper (sharp dried) 30 g, salt 6 kg.

Pickled tomatoes in barrels (5 flavors)

The strength of the brine depends on the maturity of the fruit: for green and brown, they take 700-800 g of salt per 10 liters of water, for pink and red, larger ones, 800-1000 g. It is better to salt ripe red tomatoes in small barrels with a capacity of up to 50 liters.

A wooden circle is placed on the tomatoes drenched in brine, then a small load. Barrels can be kept in a warm place for no more than a day and a half for the development of lactic acid fermentation, then they can be moved to a cold storage, where the product continues to slowly ferment. The storage temperature should be between -1° and +1°C. When storing barrels with salted tomatoes in the basement, the readiness of the product comes in 20-30 days, in the glacier - in 40-50 days.

For 100 kg of finished salting (taking into account losses during fermentation), 107 kg are required fresh tomatoes, 75 l of 7-8% brine. The amount of spices can be different, depending on what kind of flavor bouquet they want to get.

The following options for laying spices are most often used (per 100 kg of the final product):

1. Option

Only with dill (1 kg);

Option 2

Dill 1 kg, fresh chilli pepper 100 g, dried chilli pepper 20 g, tarragon 400 g,

blackcurrant leaves 1 kg, horseradish leaves 500 g, a mixture of basil and coriander 500 g;

3. Option

Fresh dill 2 kg, fresh chilli pepper 100 g, dried chilli pepper 20 g, parsley leaves and

celery 400 g, black currant leaves 1 kg;

4. Option

Dill 2 kg, fresh chilli pepper 100 g, bitter dried pepper 20 g, black currant leaves 1 kg;

5. Option

Dill 1 kg, fresh chilli pepper 100 g, dried bitter pepper 20 g, parsley and celery leaves 300 g,

black currant leaves 1 kg.

Pickling cucumbers in a wooden barrel TM "Bonpos"

To make you really tasty dish, cucumbers should be fresh, dark green, not overgrown, with firm flesh.

First, you need to put spices on the bottom of the tub, then rows of cucumbers (approximately to the middle of the barrel), then another layer of spices and cucumbers to a level just above the edge. Then it is better to put another, third layer of spices: the denser you put everything, the tastier the final dish will be.

The layout of spices is as follows: for 100 kg of cucumbers (the size of a large oak barrel); 0.5 kg of pure horseradish roots; 3 kg of dill; 40-60 dry red peppercorns; 0.3 kg of small cloves of garlic; about 100 peppercorns of bitter capsicum (to taste). Also, to make the cucumbers even more delicious (although, it would seem, much more!) You can and even need to add 1 kg of currant leaves, 0.3-0.5 kg of horseradish leaves and half a kilogram of tarragon.

We prepare the brine based on 7-9 kg of salt per 100 liters of water. If you have a barrel and small cucumbers, then you need a 7% solution, and if large and Oak barrel- then 8.5-9%. Pre-fermentation of cucumbers takes 3-4 hours (if you store the barrel on ice, then up to two days). After that, the barrel must be tightly corked (and if you have a tub, then close the lid tightly) and placed in a cold room, with a temperature of about 0 ° C. So the barrel should be stored for another one and a half to two months, and after that you can enjoy the indescribable taste of ecologically pure product.

Happy pickling!

Armenian sauerkraut

White cabbage - 60 kg garlic - 1.1 kg carrots - 3.5 kg roots (celery, parsley, cilantro with tops) - 1.5-2 kg hot pepper - 25 pcs. allspice - 7-8 peas cherry leaves - 300-400 g beets - 1 kg bay leaf - 10-15 pcs. salt - 1.4 -1.6 kg cinnamon - 2 pieces

To prepare 50 kg of sauerkraut Cabbage is cleaned of outer leaves, washed in running water and cut into 2-4 pieces. The heads of garlic are divided into cloves and soaked in warm water for 1.5 hours and then cleaned. Carrots are peeled and cut into circles. Wash the peppers and remove the stalks. The roots are peeled, washed, cut lengthwise into 2-4 parts. Cherry leaves are washed. Beets are washed, peeled and cut into thin slices. Cabbage and cherry leaves are placed at the bottom of the barrel, and then tightly chopped cabbage in rows. Between the rows - garlic, roots, mugs of carrots, beet slices, hot pepper pods in equal parts. The top layer of vegetables is covered cabbage leaves, and then with a cloth, put a load on top. After that, the vegetables are poured with chilled marinade 4-5 cm above the level of the laid vegetables. For 50 kg of cabbage, you need to prepare 30 liters of marinade. Water (about 29 liters) is heated to a boil, spices are added, the marinade is cooled and a filled barrel is poured into it. Within 5 days, the barrel is kept at room temperature until fermentation begins, and then transferred to the cold.

Sauerkraut in an oak tub TM "Bonpos"

For fermentation, we choose healthy heads of cabbage, without green leaves. Shred the cabbage and mix it with salt at the rate of 250 g of salt per 10 kg of cabbage. Sprinkle the bottom of the tub with a thin layer rye flour top with cabbage leaves.

After that, we fill the tub with chopped cabbage and cover it with cabbage leaves on top. If desired, chopped Antonov apples, carrots, cranberries or lingonberries can be added to the cabbage. After that, a wooden circle is placed on top of the cabbage, and a load is placed on it. After a few days, foam will appear on the surface of the cabbage, which will completely disappear after a few days. When the foam disappears, then the cabbage is ready.

soaked apples

Apples, Antonov's best, sort and wash with water. Cover the bottom of the tub prepared for soaking apples with a layer of blackcurrant or cherry leaves. Lay several rows of apples on the leaves (twigs up). Put a layer of leaves on the apples again, on them again several rows of apples. Thus, fill the entire tub, covering the top layer of apples with leaves. Pour apples with specially prepared wort or sweet water. To prepare the wort, pour boiling water over rye flour, salt, stir well, let stand and strain (for 10 liters of water, take 200 g of rye flour and 2 tablespoons of salt).

To prepare sweet water for every 10 liters of water, you need to take 400 g of sugar or 600 g of honey, add 3 tbsp. tablespoons of salt, boil and cool. Put the tub with the stacked apples in a cold place, pour over the wort or sweet water. Cover the apples with a wooden circle, on which to put a load (washed stone). In the first 3-4 days, apples will absorb a lot of moisture, so the tub must be topped up with wort or cold water. The liquid level during soaking and storage should be 3-4 cm above the wooden mug. After 30-40 days, the apples will be ready.

Salting mushrooms

For cold salting take mushrooms, milk mushrooms, volnushki, russula. Milk mushrooms, volnushki and russula should be put in cold water for 5-6 hours, and mushrooms should only be washed. Place prepared mushrooms in rows in barrels. For 1 kg of mushrooms, 50 g of salt is taken for milk mushrooms, volushki and russula and 40 g for mushrooms. After salting, cover the mushrooms with a wooden circle that freely enters the barrel and put a load on it. When the mushrooms settle, add new ones to them to fill the dishes. After filling the dishes, after about 5-6 days, check if there is a brine in the mushrooms. If there is not enough brine, it is necessary to increase the load. It takes 1-1.5 months for mushrooms to ripen. hot salting produced in the following way. Mushrooms clean, sort; in whites, boletus and boletus, cut off the roots, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Rinse the prepared mushrooms with cold water, and soak the valui for 2-3 days. With hot salting for 1 kg of prepared mushrooms is taken:

salt………….2 tbsp. spoons

bay leaf……. 1 leaf

peppercorns…….3 pcs.

carnations………..3 pcs.

dill…………5 g

blackcurrant leaf. . 2 pcs. Pour 1/2 cup of water (per 1 kg of mushrooms) into the pan, put salt and put on fire. When the water boils, put the mushrooms. During cooking, the mushrooms must be gently stirred so that they do not burn. When the water boils, carefully remove the foam with a slotted spoon, then put pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus boletus 20-25 minutes, valui 15-20 minutes, and volushki and russula 10-15 minutes. The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms to a wide dish so that they cool quickly. Transfer the cooled mushrooms together with the brine into the barrels. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.

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