Gingerbread mushrooms have a spicy aroma, they belong to the first group of mushrooms that can be fried and pickled. pickled mushrooms "Special". How to marinate mushrooms delicious and simple recipes. We marinate for the winter.

Ingredients: 1 kg of mushrooms, 4-5 pieces of bay leaves, 3-4 pieces of cloves, 5-6 allspice peas, 1 onion, a bunch of dill, 2 tbsp. oil, a little vinegar, salt to taste.

My mushrooms, cut in half, put in a saucepan. Fill with cold water and bring to a boil. We must drain the first water, since mushrooms have an intense smell.

Pour cold water again, add spices, onions, salt and send to the stove. Bring to a boil. As soon as the foam appears, collect it and reduce the heat. Add dill and cook for 25 minutes.

• Sterilize banks in each jar add 1 tsp. oil and vinegar.
• Pour the mushrooms into jars together with the marinade and close the lid.
• Turn over and wrap until it cools completely.

Camelina appetizer with pickled onions is another dish on the festive table.

Many culinary masterpieces can be prepared with mushrooms - risotto, pies, salads, pies, dumplings, ravioli, julienne, pate or caviar, casseroles ...

Mushrooms are among the most nutritious mushrooms.

Pickled mushrooms recipe

You will need:

• mushrooms
• vinegar
• spice

How to pickle mushrooms

Ryzhiks are considered by many to be the most delicious mushrooms. They contain many vitamins and amino acids, which tend to prevent the onset of many diseases and premature aging of cells. Cooking these mushrooms is very simple, and besides, many ways are suitable for them, you just need to choose the right one.

Before pickling mushrooms for the winter, you need the following ingredients:

• 1 kg of mushrooms,
• 2 ml vinegar
• 7 grams of salt
• 2 bay leaves,
• 3 cloves of garlic
• 125 ml of water,
• black peppercorns,
• sprig of dill
• vegetable oil

Read also: Chili Canned Cucumbers

First, the mushrooms must be washed, then the rest of the ingredients are stacked in layers in a saucepan and put on medium heat. As the water boils, the mushrooms should be boiled for another half hour.

During cooking, the mushrooms need to be shaken periodically, and not mixed with a spoon, otherwise they will crumble and their visual appeal will be lost. As soon as 30 minutes have passed, it will be necessary to put hot mushrooms together with brine in sterilized jars prepared in advance. Then you should wait until the contents of the can cool slightly and add the brine. Then you will need to add quite a bit of vegetable oil on top.

The cans can now be rolled up with lids and left in the closet or cellar. It is worth noting that mushrooms pickled in this way can stand for a whole year. Also, the hostess must remember that it is not recommended to increase the amount of water, since the mushrooms release their juice during the cooking process, so the brine will be quite enough.

The recipe for pickled saffron milk caps "Special"

Many people enjoy the process of picking mushrooms, but you can also enjoy cooking them. So, you can pickle mushrooms according to several recipes. So, for example, it would be useful to try "Special".

Before marinating mushrooms for the winter, you should acquire the following components: salt, citric acid, water and mushrooms. First, the mushrooms should be sorted by size, washed and cut. Then the marinade is prepared. So, for a glass of water you need to take 10 grams of salt and 2 g of citric acid. This amount of marinade is enough for 1 kg of mushrooms.

The marinade should boil, after which mushrooms are added to it, which should be boiled for 20 minutes. After that, the mushrooms are decomposed in clean jars and filled with marinade. They are then sterilized for about an hour. Finally, the jars are covered with lids and put away in the pantry until needed.

Ryzhiki are absolutely unique mushrooms, they will forever conquer those who tried them cooked without unnecessary additives, with their wonderful taste and aroma. If you want to prepare mushrooms for the winter, use the recipes suggested in this article.

Ryzhiks are absorbed by the body better than all other mushrooms, so they can be eaten by almost everyone, with the exception of people suffering from low acidity of gastric juice, pancreatitis and cholecystitis. In Europe, these mushrooms are considered gourmet because of their great taste; some gourmets even eat them raw. They are also valued for their usefulness - they have a lot of vitamins (A, B1, B2, C, PP), amino acids, minerals (iron, etc.) They also contain fiber and the natural antibiotic lactarioviolin - the enemy of tuberculosis and bacteria.

Ryzhiks are the most popular and easily digestible mushrooms among all the others. Due to these properties, they are popular among many other similar products. They are easy to digest, so they can be used in any form: boiled, fried, pickled, pickled, and even raw. In addition, they have a lot of useful substances that are building and nutritional material for the body.

In many countries of the world, mushrooms are a delicacy, but in our country it is quite an affordable product. Therefore, marinated mushrooms with onions are a traditional dish on the table in the winter season. But in order for the product to be especially tasty, it is necessary to carry out the pickling procedure correctly. There are many recipes for how to deliciously marinate mushrooms for the winter, which differ from each other in composition, but not in taste.

Also on our site you can find out recipes how to please your whole family.

1. For any pickling recipe, mushrooms that are collected in the forest no later than a day ago are ideal. In general, the faster the procedure is performed, the more characteristic taste the marinade and mushrooms will have, shading the forest aromas.
2. But before you start preparing the marinade and the mushrooms themselves, you should prepare the mushrooms themselves. The legs, as well as the caps, should be cleaned of sand and residual particles of foliage and needles. This can be done with a brush. Sometimes they remove the top film that covers the mushroom. After that, they are thoroughly washed and drained in a colander until completely dry.
3. Before turning any recipe into practice, you should check that all the necessary components are in place. If something is not enough, this will significantly impair the taste of the finished product. It is imperative to adhere to the time frames that are set aside for each process. Otherwise, the preservation may swell or contain pathogenic microbes.
4. Ryzhiki, they are also "royal mushrooms" - one of the most delicious mushroom varieties that conquered the stomachs of many lovers of such delicacies. Pickled mushrooms are an excellent appetizer for a festive table, a tasty addition to a side dish, and many people prefer to use them as an independent dish, having previously fried with onions in butter and seasoned with chopped herbs.
5. Each housewife has several recipes for pickling mushrooms that have been handed down from generation to generation, from mother to daughter. And for those who have not preserved such recipes, we suggest choosing one of the options below.

Having familiarized yourself with the recipes on our website, you can also prepare other delicious preparations, such as preparation for the winter.

Marinating saffron milk caps for the winter

This recipe for marinating mushrooms is the most common, since the cooking method is very simple and requires special skills. Gingerbreads marinated in a standard marinade will be an ideal ingredient for any dish: salad, stew, soup.

Composition:

• Water;
• 5 tablespoons of vegetable oil;
• 1 kg. peeled and washed mushrooms;
• Dried or fresh herbs;
• 4-5 tablespoons of salt;
• 1 dessert spoon of vinegar;
• Small head of garlic;
• Several bay leaves;
• 10 peas of allspice or black pepper.

As for the spices, their amount can be adjusted depending on taste preferences. If the family likes more savory food, then the amount of pepper, bay leaf and pepper can be significantly increased. As for the vinegar, it is better to keep its proportions. Unless you use a teaspoon, not a dessert spoon.

How to cook mushrooms for the winter:

1. The washed mushrooms should be spread in layers in a saucepan and covered with water. The liquid should completely cover the mushrooms.
2. The mushrooms should boil for 30-40 minutes. Then they should be turned off and the water immediately drained. It is not necessary to insist the product in boiled water, as this can affect the color of the brine, the smell of plants and the harmful composition of preservation.
3. Pour the finished mushrooms into a colander, where they must completely drain. Only then can you continue to work.
4. When the mushrooms are completely ready, it's time to start preparing the brine. Pour some purified water into the container, where garlic, herbs, pepper are also placed and vegetable oil is poured.
5. This marinade should be boiled over low heat. The process takes several minutes - preferably 10.
6. While the marinade has not cooled down, the mushrooms are laid out in a jar and poured over with a spicy broth. The container is tightly closed with a nylon lid. A preservation method is often used - the can is hermetically sealed with a metal lid.
7. Store pickled mushrooms in a cool, but not too cold place. It is good if it is a cellar that does not get direct sunlight. For small volumes, preservation can be stored in the refrigerator.

For thrifty housewives, we have also prepared which will not only decorate your dining table, but also become a wonderful and tasty addition to your dinner.

How to pickle mushrooms

A distinctive feature of this recipe is that the mushrooms are soft and juicy, and the marinade has spicy notes of spices. In addition, the calculation of ingredients depends on their ratio to unpeeled mushrooms.

Components:

• 1 kilogram of mushrooms;
• 2 tablespoons of salt;
• 125 grams of water;
• 1 dessert spoon of acetic acid;
• 5 sheets of lavrushka;
• Black peppercorns;
• Several dill umbrellas;
• Small head of garlic.

Hot pickled mushrooms for the winter:

1. Remove sand and foliage from mushrooms, rinse well the existing mass.
2. Put the mushrooms and all other ingredients in a container, where everything will be cooked, and pour water over it.
3. All components should boil for half an hour. In this case, the contents of the pan should not be mixed with a spoon, therefore, the broth is tightly closed with a lid and shaken several times during the procedure.
4. When the product cools slightly, it is placed in jars, the containers are filled by a third with mushrooms and brine, where the plants were boiled.
5. When the boiled mixture is completely distributed over the containers, you can add the remaining marinade to them.
6. Caps can be used both metal and nylon.

This recipe guarantees long-term storage of the pickled product. The main thing is that the place of saving is dark and slightly cool. You can use such mushrooms for making soups and gravy. They can also be eaten as an independent product.

For lovers of winter preparations, there is also a recipe box in our collection of recipes, which can serve as a separate dish or be used to prepare salads.

Harvesting saffron milk caps for the winter

This recipe ensures that each mushroom retains its shape, but at the same time they will be soft and tasty. For this, mushrooms are boiled directly in the marinade, which contains many spices.

Main components:

• A kilogram of mushrooms;
• 1 liter of water;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 10 tablespoons of apple cider vinegar 9%;
• 2 grams of citric acid;
• 3-4 cloves;
• Several peas of allspice;
• Greens (optional).

Cooking saffron milk caps for the winter:

1. All the components that are included in the ingredients of the recipe, except for mushrooms, are placed in a saucepan and brought to a boil over low heat.
2. When the marinade boils, mushrooms are poured into it, which should be boiled in brine for at least half an hour.
3. While the product is being prepared, you need to sterilize the jars and lids.
4. Mushrooms are laid out in jars without marinade. It is poured from above when the plants fit into containers.
5. Before corking, you need to pour 1 tablespoon of vegetable oil into each jar.
6. When all the preliminary work has been completed, the closure can be performed.
7. When the contents of the glass container have cooled, it can be stored in a cool place. Preservation can be stored for one year. If the period is extended, then the food will lose its corresponding taste and smell. Often expired ingredients lead to pathogenic bacteria under the lid.

Pickled mushrooms recipe for mushrooms

This recipe is suitable for those who like mushroom salads. Ryzhiks pickled according to this recipe are firm and whole.

Main components:

• 3 kilograms of saffron milk caps;
• 100 grams of salt;
• 1/2 teaspoon 70% vinegar
• 10 black peppercorns;
• 6-8 glasses of purified water.

How to cook pickled mushrooms:

1. First, clean the mushrooms of dirt and rinse several times in water, then let them drain.
2. We put the mushrooms in a saucepan and fill them with water so that it slightly covers the caps.
3. Bring the contents to a boil, which should take about 2 minutes.
4. After that, the mushrooms are strained and again left in a colander.
5. 8 glasses of water are poured into an enamel container, salt and pepper are poured into it. The contents are brought to a boil.
6. After 2 minutes of boiling, mushrooms are added to the substance and boiled for another 10 minutes in the marinade.
7. After the set time has elapsed, the container is removed from the fire and cooled slightly. Add vinegar to the marinade and let the contents brew for just a few minutes.
8. Mushrooms are placed in sterilized jars, which are filled with brine to the very top.

This method of pickling takes much less time in comparison with others, therefore it is often used by housewives. In this case, the mushrooms are completely saturated with the marinade, which makes them more juicy.

How to pickle mushrooms for the winter in jars

Cold pickled mushrooms are considered gourmet. So each mushroom retains its true aroma and taste without additional spices and laborious processes.

Ingredients:

• 1 kilogram of mushrooms;
• Water;
• Several sheets of horseradish;
• Coarse salt.

How to pickle mushrooms in jars for the winter:

1. Wash the mushrooms from dirt and completely dry them from moisture.
2. Horseradish is placed on the bottom of the enameled container, on top of it, mushrooms are poured in layers, each of which is separated by salt.
3. The container is covered with horseradish sheets.
4. After that, the pickled mushrooms are removed in a cool dark place for three days. Here they will be salted.
5. After three days, the mushrooms are laid out in sterilized jars, while they are hot. A horseradish leaf is placed on top of the mushrooms in a jar.
6. Banks are closed with nylon caps. Salting is refrigerated for two weeks.

The recipe for pickled saffron milk caps for the winter

The result is strong, fragrant mushrooms that are perfect both for making mushroom salads and as a snack.

Cooking ingredients:

• fresh "royal mushrooms" - 1 kg;
• salt and sugar - 1.5 tbsp each l .;
• vinegar 5-9% - 0.5 cups;
• laurel - 1 large leaf;
• black pepper - 10 peas;
• cloves - 4 pieces;
• dried or fresh dill - 2 pieces.

Marinated mushrooms for the winter cooking recipes:

1. To begin with, all the mushrooms are sorted out for suitability - they throw out the heavily wormy and rotten ones, wash the rest, clean them of debris, cut the legs.
2. Then pure mushrooms are boiled in salted water. After they are laid out in a colander.
3. While the mushrooms are cooling, you can do the marinade and preparing the jars. Wash the container with detergent, rinse well and heat in the oven.
4. To prepare the marinade, take 1 - 1 1/2 cups of water, heat it in an enamel bowl.
5. As soon as the water warms up a little, you can add salt, sugar and all the vinegar.
6. After boiling, put in the mushrooms, boil again and remove the foam, after which you can add the remaining spices, except for dill.
7. Boil mushrooms in the pot for half an hour, after which they are laid out in jars, poured and rolled tightly. The fill must completely cover the fungi, otherwise mold may appear.

Pickled mushrooms step by step recipe with pictures

The convenience of this recipe is that the end result is a ready-made mushroom snack seasoned with butter and herbs. After opening the jar, you can not waste time refueling and immediately serve it to the table.

List of ingredients used:

• mushrooms - 1 kg;
• water;
• sunflower oil - 3 tbsp. l .;
• dried / fresh greens - 1 bunch;
• common salt - 3 tsp;
• table vinegar - 0.5 cups;
• small garlic - 1 head;
• lavrushka - 1 leaf;
• peppercorns - 6 pieces.

How to marinate mushrooms for the winter in a hot way:

1. To clean the mushrooms from the ground, blades of grass and other debris, rinse thoroughly.
2. Put some water for pre-boiling the mushrooms, add a little salt and boil the mushrooms for about 20 minutes. Collect the foam with a spoon and throw it away.
3. Rinse the mushrooms under cold water.
4. Then you can prepare the fill. To do this, heat 0.5 liters of water, salt, add all the spices, herbs, garlic in the form of slices, pour in vinegar and oil. Bring to boiling point and simmer for about 6 minutes.
5. Arrange the mushrooms in a sterilized container, pour boiling filling, close tightly with nylon lids. Leave to cool. It is recommended to store pickled mushrooms in a cool place, be it a refrigerator or a cellar.

Pickled mushrooms recipe without sterilization

According to mushroom pickers, mushrooms are the least capricious mushrooms to cook. Therefore, the simplest set of pickling spices is suitable for them.

List of products you need:

• "Royal mushrooms" - 1 kg;
• water for the marinade - 2/3 cup;
• citric acid - 1/5 tsp;
• allspice - 4 peas;
• salt - 1 tsp.

Hot pickled mushrooms for the winter recipes:

1. As with every recipe, first you need to prepare the mushrooms - peel, wash.
2. Salt water for preliminary boiling, bring to boiling point. Dip the mushrooms in boiling water, turn off the fire after 2-3 minutes and leave the mushrooms under the lid for 25-30 minutes. Then drain the liquid.
3. Prepare the marinade, while the mushrooms are infused in boiling water, put water on the stove, stir salt and acid in it, and boil.
4. Arrange ready-made mushrooms in jars, fill them with filling and close.

Marinate mushrooms in Polish

The mushrooms are a little spicy, which makes this appetizer special among other options. Those who want to try something new should definitely cook mushrooms in Polish.

List of ingredients for cooking:

• mushrooms - 1 kg;
• a slice of horseradish - 1 piece;
• allspice - 5 peas;
• dry mustard - 1 tsp;
• cloves - 2 pieces;
• laurel spice - 1 leaf;
• water - 1 liter;
• table vinegar - 500 gr;
• salt - 50 gr;
• sugar - 80 gr.

Cooking pickled mushrooms in Polish:

The difference between this recipe is that you first need to prepare the marinade, a day before the mushrooms are closed:

1. heat up 1 liter of water;
2. when the liquid boils, add horseradish, all the spices, boil everything for about half an hour;
3. leave to cool and infuse for a day;
4. after a day, dissolve salt and sugar in the filling, put on fire, wait until it boils and cook for another 10 minutes;
5. prepare mushrooms, boil for 15 minutes. Remove foam;
6. arrange mushrooms in sterilized jars. Pour the mushrooms with prepared marinade;
7. place the product in a cool, unlit place.

A simple recipe for pickling mushrooms

With this cooking method, there is no need for any spices. The mushrooms retain their true taste and aroma, uncorrected by bay leaves, cinnamon or cloves. The mushrooms are strong and slightly salty.

List of required products:

• mushrooms - 1 kg;
• pickling water - 150 ml;
• ordinary salt - 10 gr;
• citric acid - 1.5 gr.

Cooking a dish:

1. Peel mushrooms, wash, cut the legs as short as possible. Discard the damaged mushrooms, and if the damage is small, cut off these areas. Cut large specimens into 2-4 pieces. You can also sort the mushrooms by size and close them in separate jars.
2. Boil water, dilute salt and acid in it.
3. Put the mushrooms in sterilized jars.
4. Pour the marinade to the top. Place the jars in a wide, medium-deep saucepan. Pour water over a saucepan. The jars should be more than half covered with liquid.
5. Put everything on medium heat, boil. Pasteurize for 15-20 minutes from boiling.
6. Roll up the cans, leave to cool under a thick towel. After cooling, put in a cool place.

Unusual mushrooms with berries

As mentioned above, the zest of this recipe is in its special ingredient, namely, juniper berries. Consequently, thanks to them, the mushrooms become special in taste and aroma.

Required Ingredients:

• medium onion heads - 2 pieces;
• mushrooms - 2 kg;
• salt - 2 tbsp. l .;
• large onion - 1 head;
• mustard beans - 2 tbsp l.

To fill:

• table water - 1 l;
• vinegar 9% - 2 cups;
• sugar - 3 tbsp. l .;
• salt - 2 tsp;
• juniper - 1 tbsp. the spoon;
• allspice - 10 peas;
• regular peppercorns - 15 pieces.

How to make an extraordinarily delicious mushroom snack:

1. Peel and wash the mushrooms. Cut the legs by 0.5 - 1 cm.
2. Place the entire product in an enamel container, pour water with the addition of 2 heaped tablespoons of coarse salt. Leave the mushrooms for 20 minutes, pressing down with a lid on top so that they are completely under water. If there are insects in the mushrooms, they will crawl out and die because of the salt.
3. Rinse each mushroom by hand. Cut large specimens into smaller pieces, leave small ones as they are.
4. Sterilize clean blank cans. Arrange mustard seeds in equal amounts.
5. Peel a large head of onion, rinse, cut into rings no more than 5 mm thick. Divide into banks.
6. Boil the marinade: boil water, dissolve salt, pepper, sugar, vinegar, add berries. Cook for a quarter of an hour after boiling.
7. Arrange the mushrooms in a container, pour over the marinade. The fill covers the mushrooms completely. To do this, they do not need to be folded to the very top of the can. After they are rolled up with nylon caps, previously sterilized.
8. Put jars of mushrooms in a wide saucepan so that they do not touch. Pour water into a saucepan. The product jars should be immersed in liquid 2/3 of their height.
9. Put the entire structure on fire, bring to a boil. At the same time, bubbles should rise in the jars. The fire can be slightly reduced so that the water does not boil too much.
10. Mushroom pasteurization lasts 25-30 minutes. Then the container is taken out, wiped, turned upside down on a towel and left to cool.

1. It is recommended to use nylon caps to close pickled mushrooms. They can better and more tightly close the container with the product.
2. Store seams in a cool place out of the sun. The temperature level should not allow the product to freeze, and should not exceed +7 degrees.
3. Table vinegar can be replaced with vinegar essence, but you need to add less. You can also use ascorbic acid.
4. It is more convenient to cut large mushrooms into 2-4 pieces. Small ones can not be cut.
5. The filling in which the mushrooms are marinated should be at least 18% in relation to the mushrooms.
6. The fill must necessarily cover the entire product completely. If a piece of mushroom is not covered with it, mold will appear in the jar very soon, and the product will become unsuitable for human consumption.
7. To prevent the appearance of mold in cans, pour a tablespoon of any vegetable oil before rolling.
8. Cold salted mushrooms can be eaten in combination with vegetable oil, vinegar and onions. These mushrooms are excellently used in the preparation of soups and broths. Since each piece retains its integral shape, they are also used as decoration for salads and sandwiches. For fried potatoes with mushrooms, this salting method is also suitable.

As you know, mushrooms are one of the most beloved and delicious mushrooms. They have been familiar to people for more than one hundred years. Due to its sunny color, the mushroom got the name “camelina”. The people often call him "royal", in terms of taste and nutrient content, he is equated to white.

Features of the "royal mushroom"

Skillful housewives prepare a huge number of delicious dishes and snacks from saffron milk caps. One has only to open a cookbook - there you can find many options for its preparation. In addition, mushrooms are considered a delicacy. Their taste especially delights gourmets. They are good not only fried, but also pickled. In our article, we will present recipes for pickling saffron milk caps at home for the winter.

Firstly, those mushrooms that were harvested no earlier than a day ago are ideal for pickling. And in general, the fresher you take the mushroom, the more aromatic and brighter the taste of the marinade and the product itself will be.

Secondly, for pickling mushrooms, you need to properly prepare the raw materials themselves. Hats and legs must be cleaned of foliage, pine needles and sand. This is done with a brush. You can also remove the film covering the mushroom cap. After these procedures, they must be thoroughly rinsed with clean and warm water, then left in a colander so that the water escapes, and wait for the mushrooms to dry. Spoiled, wormy mushrooms are not suitable for pickling. They should be thrown away. Sort the mushrooms by size. It is known that the smallest mushrooms are best suited for pickling saffron milk caps for the winter. Large caps and stalks can be dried or fried in butter with onions, adding a little dill.

Thirdly, before starting the conservation process, you need to check if you have all the necessary ingredients in stock. If one of the components is missing in your marinade, this will inevitably lead to a deterioration in the taste of the finished product. Adhere to the time schedule as well. Be sure to follow the directions in the recipe.

Fourthly, saffron milk caps, or "royal mushrooms", are an excellent dish for a festive table. Often they are added to a side dish, and some people prefer to eat these mushrooms as a separate dish, having previously fried them in butter in a deep frying pan. Thus, we see that pickled mushrooms can also be fried.

Fifth, mushroom picking lovers keep several recipes for special preparation of certain dishes in their culinary piggy banks. But if you do not have such notes, then it does not matter. We offer you our recipes for marinating mushrooms for the winter.

Preparatory stage

After drying, we transfer the selected and washed mushrooms to a saucepan with clean water. Then we put it on fire. We are waiting for the water to boil. Reduce the heating temperature and cook them for 15 minutes. During this time, foam will appear on the surface of the water more than once. It should be removed with a slotted spoon. After a quarter of an hour, drain the water through a colander. We wash our mushrooms again with water at room temperature. Attention! The broth that has just been drained cannot be used! So, you yourself prepared the mushrooms for pickling, and now we turn to the study of various recipes.

1. Recipe for pickling mushrooms with vinegar

To pickle mushrooms for the winter, you need to use some kind of preservative. It can be citric acid or, in our case, vinegar. We present to your attention one of the traditional recipes for cooking mushrooms for the winter.

You will need:

2 teaspoons of sugar
... 2 teaspoons of coarse salt
... 8 peas of allspice;
... 1 head of garlic or 8 large cloves;
... horseradish (optional);
... vinegar essence - 1 tablespoon, table vinegar in the amount of 8 tablespoons is suitable for replacement;
... three carnation flowers;
... Bay leaf;
... and dill (optional).

These ingredients are designed for 1 kg of mushrooms and a liter of clean water. If there are more mushrooms, then the amount of ingredients for the marinade must be proportionally increased.

Step one: first prepare the marinade. We put a pot of clean water on the stove. Bring it to a boil, and then add all the spices and keep on fire for another 5 minutes. Then at the end of boiling the marinade, add the vinegar.

Step two: you need to prepare the jars in which we will marinate our mushrooms. There are many ways to sterilize containers. When your jars are ready, they are packed tightly with mushrooms and garlic in layers.

Step three: then we take the prepared hot marinade, fill it with mushrooms and close the lids that were sterilized the day before.

Step four: the rolled-up jars are put with the lids down, then they are wrapped in a warm blanket and wait until they cool completely.

A day later, you can check the cans for leaks. If the lids are not swollen, then marinating the mushrooms at home was successful. Jars can be hidden in the pantry.

2. Harvesting saffron milk caps in a hot way

To marinate saffron milk caps for the winter in a hot way, you will need:

1 kg of mushrooms;
... 2 tablespoons of coarse salt;
... 125 ml of water;
... 1 dessert spoon of acetic acid;
... 5 large leaves of laurel;
... no more than 5 black peppercorns;
... 3-5 dill umbrellas;
... and a small head of garlic.

Step one: we clear the mushrooms from forest debris. We rinse and leave in a colander to glass the water. Then we put them in a saucepan, combine with the rest of the ingredients, and then fill with water.

Step two: bring food to a boil over medium heat. In this position, the mushrooms in the marinade are boiled for 30 minutes. Please note that stirring the mushroom mixture with a spoon is prohibited. The pan is simply covered with a lid and shaken several times during this half hour.

Step three: when the boiled mushrooms have cooled down a little, they are transferred to sterilized jars. The container is filled with 1/3 mushrooms and brine. Then, when the mushroom mixture is completely distributed by you into the jars, you pour the remaining marinade equally.

Step four: both metal and

This recipe has become famous for the possibility of long-term storage of products. The main thing is that the jars with the blank are stored in a dark and cool place.

These pickled mushrooms are ideal for making soups.

3. "Tsar" preparation for the winter without sterilization

According to mushroom pickers, the "royal mushroom" or camelina is the easiest to prepare. Therefore, to preserve them, you need a minimum set of spices.

To do this, you need:

1 kg of saffron milk caps;
... clean water for the marinade in the amount of 2/3 of a measuring cup;
... citric acid at the tip of a teaspoon;
... allspice in the amount of 4 peas;
... coarse salt - 1 teaspoon.

Step one: prepare the mushrooms. Clean them from sand, needles and foliage, and then rinse thoroughly with running water.

Step two: before cooking, salt the water in the pan, bring to a boil, and then lower the mushrooms into the boiling liquid. After 3 minutes, the stove turns off, and the mushrooms are in the pan under the lid for 30 minutes. Then the broth is drained.

Step three: while the mushrooms are boiling, you start preparing the marinade. Put water in a small saucepan on the burner, stir the salt and acid and boil.

Step four: lay out the ready-made mushrooms in jars, filling them with fill. Close.

Secrets of wise housewives for successful marinating mushrooms

For closing jars with mushrooms, nylon lids are best suited.

It is necessary to store the workpieces in a dark and cool place. The optimum temperature for storage is +7 0 C.

Freezing of food is excluded.

If you do not have table vinegar, then it is replaced with essence. But remember that it is added in less quantity!

Instead of citric acid, some housewives add ascorbic acid.

Another secret is that the fill must cover every mushroom. If a small piece does not hide under it, it will lead to the growth of mold. As you know, such a product should not be eaten.

If it suddenly happens that the fill is not enough, then vegetable oil is poured into the jar, which saves your workpiece from damage.

Storage secrets

Pickled mushrooms in a jar usually have a shelf life of 12 to 24 months. But it's best to eat them within the first year. If you intend to store the workpieces for a long time, then metal lids will not work, it is better to use glass ones.

Finally

Our article ends. We have revealed to you the secrets of proper preparation and proper storage of pickled mushrooms, and also offered you a choice of 3 recipes for pickling mushrooms.

Ryzhiks are low-calorie mushrooms, so sometimes you can pamper yourself with homemade preparations. In general, pickled royal mushrooms are a great addition to the festive table.

There are several varieties of camelina that are edible and delicious. They can be salted, boiled, pickled, fried. However, dishes for the winter turn out to be especially tasty with real camelina, since it does not darken, does not crumble and retains an appetizing orange color. He has a very dense leg, which gives the delicacies an indescribable taste. It is not surprising that harvesting saffron milk caps for the winter is a question that worries hundreds of housewives.

There are various ways to prepare these mushrooms for the winter. Each cooking option does not require soaking the product for an extended period. The preparation is quite simple:

1. sorting out;
2. removal of debris that always sticks to the caps;
3. wiping with a damp cloth;
4. blanching or boiling water treatment.

What can be done with saffron milk caps for the winter? There are a lot of options. If it is decided to salt the product, then it is important to decide on the salting option. The moment when you can taste the delicacy will depend on this.

The product lends itself well to canning. This culinary option has been used for hundreds of years. There are several ways to do this.

Vyatka recipe: cold method

An excellent solution is the Vyatka style pickling recipe. To prepare mushrooms, you need to prepare salt, mushrooms, water. It is better to use filtered or key water. Such canning of mushrooms is simple. Citric acid, vinegar and other acidic substances are not needed. The method is based on the use of its own acids, which are present in sufficient quantities in the product.

First, the crop is moved: grains of sand, dirt, particles of foliage and grass are removed from it. Then the product is thoroughly rinsed under strong jets of running water. Next, the mushrooms must be poured with water and kept in this state for a couple of hours. After that, follow the instructions:

1. put everything in a saucepan;
2. to fill with water;
3. boil for a couple of minutes;
4. cool.

It is not recommended to keep the workpiece in water for a long time: it is necessary to quickly discard the mushrooms in a colander and let them drain. As soon as they dry, the product is laid out in layers in jars. The hats are laid down, and each layer is sprinkled with salt. There should not be too much salt - the first approach should take no more than a tablespoon. Further, the workpiece is filled with water, but not to the brim, since you need to leave room for your own juice.

It is not difficult to cook mushrooms for the winter in jars according to this recipe. On top of the container, you need to put gauze, and on it - a circle of wood, which you press down with a weight. To prevent mold from forming, it is recommended to use ordinary vegetable oil, pre-boiled - it is topped up on top of the mushrooms.

The complete marinating process takes 1.5 months. Since this method is considered cold. All this time, the jars need to be stored in the basement or refrigerator.

Hot seaming recipe

It is just as simple to carry out rolling from this type of mushrooms. For this recipe you will need to take:

Let's consider in more detail how to prepare mushrooms in jars for the winter using this technology. To prepare a treat, you need to use a brine, which is suitable for the liquid left over from pickling mushrooms in a barrel or bucket. Boil the liquid by adding to it a few black peppercorns, cherry and currant leaves. This will allow the curl to become more flavorful and vigorous.

Then the jars are sterilized, and the lids are boiled. All containers should be properly prepared:

1. bay leaf is laid out;
2. allspice peas are added;
3. mushrooms are laid on the shoulders;
4. boiling brine is poured.

Since this preparation is carried out by the hot method, the containers must be closed with lids and sterilized. Banks with a volume of 0.5 liters are kept for 40 minutes, and 1 liter - 50 minutes. Upon completion of sterilization, roll up the containers and turn them over, then leave the twist to cool under a towel or blanket.

Second hot method

Recipes for cooking saffron milk caps for the winter in a hot way are attractive. Among the variety of these methods, many housewives choose pickling. This method involves the use of:

• 7 g salt;
• 1 kg of saffron milk caps;
• 1.5 g citric acid.

How to cook mushrooms for the winter according to this recipe? The technology involves the initial processing of mushrooms. They get over, all the debris is removed, after which the crop must be thoroughly wiped with a damp sponge. Then the products should be sorted: small in one direction, large in the other. It is recommended to divide large mushrooms into legs and caps, or break them in half. To prevent the fruits from darkening, it is advisable to briefly immerse them in cold water, to which salt is added in a ratio of 20 g per 1 liter.

Then the marinade is cooked. Mix acid and salt with water, then boil the composition. All recipes for preparations from camelina for the winter involve the preparation of cans, and this method is no exception. Containers must be sterilized with steam or boiling water. Boil the lids in a separate container.

Then you can go to the workpiece itself. In the still boiling marinade, you need to transfer the mushrooms. They should start up their own juice, after which the marinade should boil again. For a quarter of an hour, the workpiece is kept on low heat in a slow boil mode. The boiled product is laid out in prepared containers and poured with marinade. Then the containers need to be rolled up and put on cooling, having previously turned over and covered with a napkin.

Dry method

The simple preparation of saffron milk caps for the winter is a dry salting method. The dry salting method will not cause difficulties. For it, you need to use not only rock salt and mushrooms, but also cloves and bay leaves.

Let's consider in stages how to prepare mushrooms for the winter using this technology. There is no strict recipe here. The method has been tested for several generations, thanks to which a stable and fair expression has appeared that the mushroom is not afraid of salt. The main thing is to choose the right container so that the dishes cannot oxidize during storage. An excellent option is a stainless steel pan. A plastic or glass plate is suitable as a lid, on top of which the load will be placed.

The harvested crop must be put in a saucepan in dense layers, each of which must be passed through with salt. You can act "by eye". Immediately put on a clove bud and 1 sheet of lavrushka. Salt is poured on top of all products, but not very abundantly. Then a lid is fixed on the container, and on it is a load. To do this, you can use a regular jar filled with water.

The container can be put in the refrigerator, taken out into the hallway or onto the balcony when it is not hot outside. After a couple of days, the pan is opened, and the product itself is completely ready for use. As you can see, such preparation of saffron milk caps in a cold way is very simple. Both an experienced hostess and a beginner can handle it.

Ryzhiks "nest" in groups in spruce and pine forests. Lovers of "quiet hunting" know that they should be looked for in the grass and in places where moss grows. The season runs from July to October. This species is almost impossible to confuse with other forest "brothers". They are yellow-pink or orange-red in color. In the place of the cut, milky juice appears, which has shades of red. Changes in the air - turns green. Ryzhiks gained their popularity hundreds of years ago. They were present at the tables of kings and common people. Mushrooms were exported to France and cost fabulous money.

Beneficial features

The mushrooms got a bright saturated color due to the high content of beta-carotene, which, when ingested, becomes retinol. In addition, they contain vitamins of group B, C. They are rich in fiber, ash substances, saccharides, which are necessary for the proper functioning of organs and body systems.

Ryzhiki does not require pre-soaking. On the contrary, if this is done, then they will lose their aesthetic qualities, the caps will become deformed.

Salting methods

Mushrooms are prepared using two main technologies - cold and hot methods.

1. Cold. The product fully retains all its useful properties. The aroma also remains unchanged. A distinctive feature is long-term storage without rolling and sterilization. This technology is also called dry or wet method.
2. Hot. It requires a certain amount of time, as it involves heat treatment. Its main advantage is that fruit bodies of various sizes are suitable for blanks.

Before salting, the mushrooms need to be prepared. Carefully clean the hats and legs with a knife. In case of heavy contamination, rinse well in running water.

Classic

Features. No water is needed for pickling. Dry-cooked mushrooms are very convenient to use in salads. You can combine them with fresh herbs, raw or boiled vegetables.

Ingredients:

• 1 kg of mushrooms;
• 40 g of salt.

Preparation

1. We put the mushrooms in a container in layers, salt each layer. We leave under oppression.
2. We take it out into the cold.
3. After ten days, we will taste the preparation.

For dry salting, it is better to select small fruit bodies. They will not need to be cut into pieces.

Spicy

Features. Ready-made mushrooms will be a good company for boiled or fried potatoes, hot meat dishes. You can experiment with spices. The mushrooms are crispy even though there is no vinegar.

Ingredients:

• 2 kg of mushrooms;
• 40 g of currant leaves;
• four garlic cloves;
• 20 bay leaves;
• 30 peas of allspice;
• 100 g of salt.

Preparation

1. We spread the mushrooms in a container in layers, alternating them with spices, herbs and salt.
2. We cover with gauze, leave under oppression for six hours. After that, add a new portion of the mushrooms.
3. After finishing laying, keep the container with the workpiece at room temperature. We change the gauze every three days.
4. After two weeks, we lay out the mushrooms in sterile jars. We close it with plastic lids. We take it out into the cold.

Cold-cooked mushrooms are not "friendly" with high temperatures. Therefore, they should be stored under conditions not exceeding 10 ° C. A pantry, cellar or refrigerator will do. In such conditions, the workpiece can stand for two years.

With vinegar

Features. The hot cooking method guarantees long-term storage of the snack - more than two years. The risk of mold growth is practically zero.

Ingredients:

• 2 kg of saffron milk caps;
• 800-900 ml of water;
• 40-50 g of salt;
• 50 g sugar;
• 100-125 ml of vinegar;
• four bay leaves;
• four carnation buds;
• allspice and black peppercorns.

Preparation

1. Cooking the brine: add spices, salt, sugar to boiled water.
2. Throw the mushrooms into the marinade and cook for five minutes.
3. Add vinegar and cook the same amount.
4. We put it in sterile jars, roll it up, insulate it.
5. We remove in the cold after cooling completely.
6. You can take a sample after a month and a half.

In addition to vinegar, ascorbic or citric acid is suitable as a preservative. If vinegar essence is used, then it must be added in smaller quantities. A teaspoon is enough for 1 kg of mushrooms.

Fermented in whey

Features. Such mushrooms are good in that they are well absorbed by the body due to the lactic acid produced during fermentation.

Ingredients:

• 2.5 kg of mushrooms;
• 30 g of dill seeds;
• five cloves of garlic;
• 80 g of salt;
• 40 g sugar;
• 100-120 ml of serum;
• horseradish and currant leaves, horseradish root.

Preparation

1. We act step by step: chop the herbs, chop the garlic finely, three horseradish.
2. We put the mushrooms in a container in layers, alternating with salt, spices and herbs.
3. Mix the whey with sugar, which should completely dissolve. Fill mushrooms with it.
4. Cover the mushrooms with gauze, leave under oppression. We change the gauze every three days.
5. We keep it in the cold for three to four weeks.

Unlike preserves in a jar, pickled mushrooms can become moldy. In this case, rinse the new gauze in warm water with salt. You should also remove the layer of moldy mushrooms. The rest is sprinkled with dry mustard.

Tomato

Features. The result of such a recipe is an appetizing and aromatic salad, an addition to a stew or other multicomponent dish. The mushrooms are sweetish. Can be supplemented with potatoes, rice, pasta. Large mushrooms are suitable for this recipe. During heat treatment, they will not lose their shape, like small ones. They don't even need to be cut. They will fit in banks, because they will turn out to be soft and plastic.

Ingredients:

• 2 kg of mushrooms;
• 300 g onions;
• 300 g carrots;
• 150 g tomato paste;
• 150 ml of vegetable oil;
• 150 ml of water;
• 40-50 g of salt;
• 30-40 g sugar;
• spices and spices.

Preparation

1. First of all, you need to boil the mushrooms for 40 minutes. Then we rinse them with cold water and put them in a colander to get rid of the liquid.
2. We mix mushrooms with tomato paste, sunflower oil, spices and herbs.
3. Add grated carrots and finely chopped onions, salt and sugar.
4. Simmer the mixture over low heat for 60 minutes.
5. We put it in sterile containers, roll it up, insulate it.
6. We take out to a cold place after complete cooling.

You should not combine mushrooms with other mushrooms, they are self-sufficient and do not tolerate "neighbors in the bank."

Almost any container is suitable for blanks, not just glass jars. You can salt the mushrooms, for example, in a saucepan. It should have a flat surface without any external damage, much less rust or holes. Otherwise, the oxidation process may begin, which will lead to product deterioration. If you use the non-boiling method, then a wooden tub will do. The option is optimal for a summer residence, a private house, where there is enough free space. The original way to prepare mushrooms is a bottle salting. Small fruiting bodies are selected that can be pushed into the neck.

For canning, it is not necessary to use fresh mushrooms, frozen ones are also suitable. In the freezer, they are laid out in one layer and frozen a little. Then they are transferred into bags and left for storage. It is very important not to wet the mushrooms before freezing so that they are not saturated with excess water. They are washed after defrosting, just before salting.

Time-tested folk methods are used to prevent the appearance of mold. A spoonful of vegetable oil is added to the cans before rolling. Together with vinegar or citric acid, it acts as a preservative. A sprig of heather or spruce is placed in a barrel or pan on the bottom. They prevent mold from developing and provide the harvest with a forest scent.

Despite the fact that mushrooms are useful for the body, there are contraindications to their use. They are not recommended for people suffering from acute diseases of the stomach and intestines. In large quantities, they should not be consumed by pregnant women, children, the elderly.