If there is a desire and opportunity to save mushrooms for the winter, recipes for preparing delicious snacks will help to implement the idea efficiently and efficiently. Beginners in the issue of quiet hunting will be interested to know how and when you can collect royal mushrooms and get acquainted with the intricacies of their preparation for further processing.

When can you pick mushrooms in the forest?

It will be possible to prepare delicious mushrooms for the winter only after a successful trip to the forest, the result of which will be full baskets of mushroom abundance. Going on a quiet hunt for the first time, the basic information outlined below will be in place.

1. Ryzhiks are often found in forests with conifers, where you can go in search of them from July to October.
2. Thick thickets are not the place to find the king's mushroom. This species is very light-requiring and prefers a well-sunlit area.
3. Like any other mushrooms, mushrooms are moisture-loving. If there is a reservoir in a coniferous forest, you should take a closer look at the surrounding area, the likelihood of meeting mushrooms increases significantly. For the same reason, you should more carefully inspect areas with high dense grass and moss.

How to clean mushrooms?

Having collected the mushroom harvest donated by nature, it remains only to process it in a timely manner and correctly. For those who do not yet know how to peel mushrooms, the main points of the initial processing of raw materials are presented below.

1. The choice of how to clean the product depends on how dirty it is. When carefully picked, mushrooms are often cleaner than other mushrooms and require minimal processing. In seven out of ten cases, it is enough just to wipe the caps with a dry or damp cloth, washcloth, brush
2. If the mushrooms contain many particles of earth and sand, they must be washed, additionally rinsing each specimen under running water.
3. Provided that the mushrooms were cut correctly and the leg height does not exceed a centimeter, in addition to cleaning them from dirt, they do not require additional processing or cleaning.

How to cook mushrooms for the winter?

When looking for options on how to process mushrooms, cooking methods for the winter are as relevant as possible, especially if dinner or lunch has already been prepared from a fresh product. From the remaining mushroom mass, you can make a lot of useful blanks.

1. Mushrooms can be frozen in a chamber or dried using a harvest as needed until a new harvest.
2. Pickled, salted mushrooms and mushrooms pickled in a cold or hot way are incredibly tasty. Before serving, the appetizer can be seasoned with onions, garlic and vegetable oil.
3. Not the last place in the pantry will be taken by all kinds of snacks in the form of a hodgepodge with saffron milk caps or mushrooms in a tomato, which can act as independent snacks or be added to other multicomponent dishes.

How to pickle mushrooms in a cold way for the winter?

One of the most affordable ways of processing mushrooms, in which a maximum of vitamins and valuable elements is preserved, is salting the mushrooms in a cold way for the winter. For the execution of the process, choose a suitable container: enamel or glass, in which it will be convenient to place a load on top of the mushrooms.

Ingredients:

• mushrooms - 2 kg;
• salt - 100 g;
• currant leaves - 10-12 pcs.;
• allspice, laurel, garlic - to taste.

Preparation

1. Peeled mushrooms are placed in a suitable container, sprinkling the layers with salt, spices, chopped garlic.
2. Cover the mushroom mass with a gauze cut, press it with a load and place it in the cold for 3-4 weeks.

How to pickle mushrooms hot for the winter?

If there is a desire to prepare pickled mushrooms for the winter, recipes for preparing snacks in a hot way are perfect for this. The basic version set out below can be adapted to your taste by changing the composition of additional ingredients, adding new ingredients or replacing the proposed ones.

Ingredients:

• mushrooms - 2 kg;
• water - 4 glasses;
• non-iodized salt - 4 tsp;
• sugar - 5-6 tsp;
• table vinegar - 5 tbsp. spoons;
• laurel, cloves - 4 pcs.;
• peas of black and allspice.

Preparation

1. Salting saffron milk caps for the winter begins with the preparation of the marinade. Boil water, adding salt, sugar, spices.
2. Lay the washed mushrooms, boil for 5 minutes.
3. Vinegar is poured in, the workpiece is allowed to boil for another 5 minutes, and then laid out in sterile jars.
4. The containers are rolled up with lids and, after cooling, wrapped, they are removed in the cold for further storage.

Camelina caviar for the winter

The next recipe for rolling saffron milk caps for the winter involves chopping the mushroom mass after boiling and preparing a snack in the form of caviar. The composition of the preparation is often supplemented with carrots fried to softness, which softens the taste and adds a sweet note to it. Tomatoes will not be superfluous, if you first rid them of the peel and seeds, and then stew them with onions and carrots.

Ingredients:

• mushrooms - 2 kg;
• onions - 1 kg;
• vinegar - 1 tbsp. spoon in each jar 0.5 l;
• salt, ground pepper, garlic - to taste;
• oil, herbs, spices.

Preparation

1. Boiled mushrooms in salted water until cooked, drained, allowed to drain.
2. Fry the onion in oil, twist it together with the mushrooms through a meat grinder.
3. Heat the mass to a boil, season to taste, add garlic, vinegar.
4. At the last stage, hot mushroom caviar from camelina is laid out for the winter in a sterile container, wrapped up until it cools.

How to fry mushrooms for the winter?

For some, the most delicious mushrooms for the winter are pickled or salted, while others are crazy about fried mushrooms. The following recipe will provide the family with a valuable preparation, which will only have to be opened in the winter before dinner, added to fried potatoes or another dish of your choice and warmed up together for a few minutes.

Ingredients:

• mushrooms - 2 kg;
• vegetable oil - 1 glass;
• salt to taste.

Preparation

1. Prepared mushrooms are spread in hot oil and fried under a lid for 30 minutes.
2. Remove the lid, evaporate the moisture, add some salt to the mushrooms and put them in sterile jars. The oil must completely cover the contents. If it is not enough, an additional portion is ignited and poured into containers.
3. Fried mushrooms are sealed for the winter in steamed vessels, stored in the cold.

Gingerbreads in tomato for the winter - recipe

The mushrooms acquire an extraordinary taste if, during canning, they are supplemented with the addition of onions and carrots. The result is a delicious independent appetizer, an appetizing salad or one of the main ingredients for making soup, stew or other multicomponent dish.

Ingredients:

• mushrooms - 2 kg;
• onions and carrots - 300 g each;
• tomato paste, water and oil - 150 g each;
• salt, sugar, black and allspice peas, laurel - to taste.

Preparation

1. The mushrooms are boiled for 40 minutes, washed under running water, allowed to drain, returned to the pan.
2. Add tomato paste, water, vegetable oil, pepper and laurel.
3. Put chopped onions and grated carrots, season the mass by adding salt and sugar, stew in low heat for 1 hour.
4. Cork mushrooms in tomato paste for the winter in a sterile container, stored in the cold.

Solyanka with mushrooms and cabbage for the winter

The perfect homemade snack will be a prepared one. It can be served with bread for dinner as an independent dish cold or heated, used as a dressing for a fragrant and hearty soup or a base for making a delicious stew, filling in a pie.

Ingredients:

• boiled mushrooms - 1.5 kg;
• cabbage - 2.5 kg;
• onions and carrots - 500 g each;
• bell pepper - 5 pcs.;
• tomato sauce and butter - 250 g each;
• salt, sugar - 100 g each;
• water - 150 ml;
• laurel - 5 pcs.;
• vinegar 70% - 0.5 tbsp. spoons.

Preparation

1. Boil mushrooms until cooked in salted water, adding an onion if desired.
2. Chop cabbage, carrots, onions, peppers.
3. Add vegetable oil, water, salt, sugar and tomato sauce, stew the mass for 1 hour.
4. Pre-cooked mushrooms, laurel are laid, the salad is heated for another 30 minutes, vinegar is mixed in.
5. After 15 minutes, the snack is sealed in a sterile container, insulated until it cools.

Ryzhiki in their own juice for the winter

In this case, it contains a minimum of water or is prepared without adding liquid at all, due to which the appetizer turns out to be as rich in taste and incredibly aromatic as possible. The dish acquires special piquancy due to the addition of chopped onions and garlic.

Ingredients:

• mushrooms - 2 kg;
• onions and garlic cloves - 4 pcs.;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 130 ml;
• currant and horseradish leaves, dill sprigs.

Preparation

1. Prepared horseradish leaves, currants, dill sprigs are placed on the bottom of the dish.
2. Spread mushrooms on top, alternating layers with chopped onions, chopped garlic and sprinkling with salt and sugar.
3. Heat the contents of the container over medium heat until boiling, add a couple of tablespoons of water, cook for 30 minutes.
4. Stir in vinegar and, after 5 minutes of boiling, seal the pickled mushrooms for the winter in steamed jars.

Pickled mushrooms for the winter

The following recipe is for true gourmets. Cooked by fermentation for the winter, they will surprise you with their original piquant taste and aroma. Before salting, green leaves should be scalded with boiling water and then dried. The horseradish root is also dipped in hot water for a minute after cleaning and before grinding.

Ingredients:

• mushrooms - 2.5 kg;
• dill seeds - 30 g;
• horseradish root - 0.5 pcs.;
• garlic - 5 cloves;
• non-iodized salt - 80 g;
• sugar - 40 g;
• whey - 0.5 cups;
• leaves of currant and horseradish.

Preparation

1. Peeled mushrooms are placed in a suitable container, sprinkling the layers with salt, dill seeds, herbs, chopped garlic and grated horseradish.
2. Dissolve the sugar in the whey, pour it over the mushrooms.
3. Cover the mushrooms with gauze, press down with a load and put them in the cold for 3-4 weeks.
4. Every 3 days, the gauze is changed to clean.

Ryzhiki dry salting for the winter

To save mushrooms for the winter, simple recipes for preparing blanks without marinades and heat treatment are no less popular than their intricate counterparts. Selected, clean mushroom specimens that do not require washing are suitable for such a snack. Fine dirt is cleaned off with a brush or cloth.

Ingredients:

• mushrooms - 2 kg;
• non-iodized salt - 100 g.

Preparation

1. Salting saffron milk caps for the winter begins with the selection and cleaning of mushrooms, which are immediately placed in a container with their caps down, sprinkling with salt.
2. Cover the mushroom abundance with gauze, press down with a load and leave for salting in a dark and cool place.
3. Every 3 days, the gauze is changed to clean and dry.
4. After 10 days the first sample can be taken.

Salad for the winter from camelina and vegetables

Cooking mushrooms for the winter according to the following recipe will become the basis for obtaining a great independent dish that can be served at any table. A jar of such a stock is especially helpful when there is absolutely no time for cooking, but you need to quickly and efficiently feed your family.

Ingredients:

• mushrooms - 2.5 kg;
• onions, carrots, bell peppers and tomatoes - 0.5 kg each;
• rice - 0.5 kg;
• oil - 0.5 l;
• salt to taste;
• sugar - 20 g;
• vinegar - 100 ml.

Preparation

1. Tomatoes are chopped, boiled with oil, salt and sugar for 15 minutes.
2. Carrots are laid, boiled for another 15 minutes.
3. Throw in the rest of the vegetables, boil the same amount.
4. Stir in mushrooms and semi-cooked rice, boiled until tender, and stew the salad for 40 minutes.
5. Stir in vinegar and seal the mass in steamed containers, wrap it up.

How to freeze mushrooms?

A practical way to harvest mushrooms when there is free space in the freezer is to freeze saffron milk caps for the winter. The main points of the execution of such an undertaking are in the paragraphs below.

1. Mushrooms can be frozen whole or cut into slices. To do this, they are spread in the freezer in one layer, frozen, and then poured into bags for further freezing and storage.
2. It is convenient to freeze mushroom slices in bags or other containers in portions, taking out the amount needed at one time as needed.
3. If desired, the mushrooms can be fried and then frozen, spreading out in portioned containers.
4. When frozen raw, mushrooms are not washed, but only cleaned off the dirt with a brush or napkin.

Dried mushrooms

The next section will help you learn how to dry mushrooms for the winter so that they retain their delicious flavor and valuable properties.

1. As with freezing, the mushrooms must not be washed before drying, but only dry cleaned with a brush or clean dry cloth.
2. If possible and weather conditions permit, saffron milk caps can be air-dried by stringing them with skewers and hanging them in a dry and ventilated place.
3. Modern - in an electric dryer or oven. To do this, spread the prepared mushroom mass on trays or baking sheets and dry at 60 degrees. Keep the non-convection oven ajar.
4. Before use, the mushrooms are poured with hot water for a couple of hours, after which they are boiled until cooked or added to dishes.

Pickled mushrooms are one of the most delicious and nutritious snacks of this kind and are very popular with mushroom pickers or gourmets. Thanks to the delicious properties of the base product, the blanks from it are always tasty and appetizing.

How to pickle mushrooms?

You can cook pickled mushrooms for the winter according to the classic recipe, or using more original and non-standard solutions. Each process of creating a treat has both its own personality and general rules.

1. Ryzhiks should be processed on the first day after harvest.
2. The mushroom mass is sorted out, getting rid of wormy or spoiled specimens.
3. The mushrooms are washed thoroughly, washing off particles of earth, sand, grass or leaves.
4. Raw or kept in a boiling marinade, laid out in sterile jars.

Instant marinated mushrooms

The priority method of any procurement is always versions with minimal labor costs and a decent final result. One of them is “Pyatiminutka” pickled mushrooms. The minimum time of heat treatment will preserve the maximum of valuable properties and obtain a crispy structure of the mushrooms.

Ingredients:

• mushrooms - 2 kg;
• water - 2 glasses;
• sugar - 8 tsp;
• salt - 4 tsp;
• garlic - 6 cloves;
• vinegar 6% - 200 ml;
• laurel - 5-7 pcs.;
• pepper.

Preparation

1. Boil water with salt, sugar, adding garlic, laurel and pepper.
2. Stir vinegar into the marinade, lay mushrooms.
3. After boiling again, the contents of the pan are boiled for 5 minutes.
4. Spread the mushrooms with marinade in jars, cover with lids and put the pickled mushrooms in the cold for storage.

How to marinate mushrooms hot for the winter?

Pickled mushrooms for the winter in a hot way are no less tasty. With this preparation, the workpiece can be stored until the next season, delighting households and guests with its excellent characteristics. The composition of the spicy mix can be supplemented with garlic, cinnamon and other aromatic components.

Ingredients:

• mushrooms - 2 kg;
• water - 1.5 cups;
• granulated sugar - 4 tsp;
• salt - 7 tsp;
• vinegar 9% - 7 tbsp. spoons;
• laurel - 5-7 pcs.;
• pepper, oil.

Preparation

1. The mushrooms are placed in a container with water, brought to a boil.
2. The remaining components for the marinade are added, except for the oil, the mass is boiled for 15 minutes.
3. Put pickled hot mushrooms in jars, add to each oil, sterilize containers for 10 minutes, seal, wrap.

How to marinate mushrooms in a cold way?

Cold pickled mushrooms are less attractive in appearance, but a hundred times tastier and healthier than those cooked using heat treatment. In the process of salting, the mushrooms acquire a dark brown, sometimes green color, which is the norm and does not affect other characteristics of the snack.

Ingredients:

• mushrooms - 2 kg;
• salt - 100 g;
• garlic - 4 cloves;
• laurel - 15-20 pcs.;
• allspice and currant leaves - 30 pcs.

Preparation

1. Mushrooms are cleaned of impurities. It is preferable in this case to avoid contact with water or thoroughly dry the product before salting.
2. Mushrooms are placed in a container, sprinkling the layers with salt, leaves, garlic and pepper.
3. The mushrooms are covered with gauze from above, the load is laid and kept at a temperature of 20 degrees for 2 weeks.
4. The mushrooms are laid out in jars, covered loosely and sent to the cold for storage.

Pickled crispy mushrooms - a recipe for the winter

Pickled mushrooms, the recipe of which will be described as follows, are surprisingly crispy by adding horseradish root and leaves to the preparation. Effectively, to enhance the crunch of mushrooms, the hostesses also use oak leaves, which need to be scalded with boiling water, and then add to the bottom of each jar.

Ingredients:

• mushrooms - 2 kg;
• water - 3 glasses;
• sugar - 1.5 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• vinegar 9% - 65 ml;
• laurel - 4 pcs.;
• peppercorns, horseradish root and leaves.

Preparation

1. The mushrooms are poured with water, placed on the stove and boiled for 10 minutes.
2. Add salt and sugar, throw in the grated horseradish root, pepper, laurel, boil for 5 minutes.
3. Stir in vinegar and after another 5 minutes of boiling, spread the mushrooms in jars, on the bottom of which leaves are laid.
4. The marinated crispy mushrooms are sterilized for 15 minutes, sealed, wrapped.

How to marinate mushrooms with citric acid?

For those who do not like the taste of vinegar in blanks, it is more advisable to prepare pickled mushrooms with citric acid, which will give the dish the desired sourness and ensure the proper preservation of the snack. For flavor, you can add dill umbrellas to the marinade, and mustard seeds add extra piquancy to the dish.

Ingredients:

• mushrooms - 2 kg;
• water - 4 glasses;
• sugar - 1.5 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• citric acid - 0.5 tsp;
• laurel and garlic cloves - 4 pcs.;
• mustard seeds - 1 tsp;
• peppercorns, dill umbrellas.

Preparation

1. Boil mushrooms for 10 minutes, pour into a sieve, allow to drain.
2. A marinade is cooked from water, salt, sugar and dill umbrellas, insisted for 20 minutes.
3. Mushrooms are placed in the again boiled brine, pepper, laurel, garlic, mustard seeds and citric acid are thrown.
4. Boil the mass for 5 minutes and seal delicious pickled mushrooms for the winter in a sterile container, insulate until it cools.

Marinated mushrooms with butter

Pickled mushrooms in jars, prepared with the addition of aromatic vegetable oil, acquire a special rich taste and aroma. The latter will not only enhance the fragrance of the spices and the saturation of the mushrooms with them, but will also contribute to more reliable storage of the delicacy without unpleasant surprises.

Ingredients:

• mushrooms - 1.5 kg;
• water - 1 l;
• sugar - 40 g;
• salt - 1-1.5 tbsp. the spoon;
• vinegar - 100 ml;
• unrefined oil - 100 ml;
• garlic cloves and cloves - 7 pcs.;
• peppercorns, laurel.

Preparation

1. Boil mushrooms in salted water for 15 minutes, allow to drain.
2. Prepare the marinade by boiling water with salt, sugar and spices for 5 minutes.
3. Vinegar and oil are added, the mixture is heated for a couple of minutes.
4. Mushrooms are placed in jars, alternating with chopped garlic, poured with marinade.
5. The containers are sterilized for 15 minutes, sealed, wrapped.

Pickled mushrooms - recipe with vinegar

The next version for amateurs with a pronounced sourness. The following simple recipe for pickled mushrooms is performed with an impressive portion of vinegar. In this case, juniper berries and chopped onions added directly to the jars will give a special taste to the appetizer.

Ingredients:

• mushrooms - 2 kg;
• onions - 2 pcs.;
• mustard grains - 2 tbsp. spoons;
• water - 1 l;
• granulated sugar - 3 tbsp. spoons;
• salt - 2 tbsp. spoons and 2 tsp;
• vinegar - 400 ml;
• juniper berries - 1 tbsp. the spoon;
• mustard beans - 2 tbsp. spoons;
• peppercorns, laurel.

Preparation

1. From water, juniper, spices, sugar and 2 teaspoons of salt, boil the marinade for 15 minutes, pour in vinegar, boil for 2 minutes.
2. The mushrooms are poured with water until completely covered, adding 2 tbsp. tablespoons of salt, leave for 20 minutes, washed.
3. Place the mushrooms in jars with onions and mustard seeds, pour over the marinade.
4. Pickled mushrooms with vinegar are sterilized for 30 minutes, sealed, wrapped.

Pickled mushrooms with sugar

Cooked pickled mushrooms at home according to the following recipe will delight you with a pleasant sweetish mild taste with moderate piquancy. The preservative component in this case is vinegar essence, which must be added to the marinade with mushrooms 5 minutes before the end of cooking.

Ingredients:

• mushrooms - 2 kg;
• mustard seeds - 1 tsp;
• water - 1 l;
• sugar - 3 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• vinegar essence 70% - 1 tbsp. the spoon;
• allspice - 10 pcs.;
• laurel - 3 pcs.

Preparation

1. The mushrooms are boiled for 10 minutes, transferred to a marinade made from water, salt, sugar and spices.
2. Boil mushrooms for 10 minutes, pour in acetic acid.
3. After 5 minutes, the mass is laid out in sterile jars, sterilized for 15 minutes, sealed, wrapped.

Pickled mushrooms in tomato sauce

Incredibly tasty and mouth-watering pickled mushrooms in tomato sauce will become a universal homemade preparation that you can serve yourself, add to a salad, use when preparing pizza, other pastries, all kinds of soups, stews, and other main courses. Garlic and cloves can be added to the sauce if desired.

Ingredients:

• mushrooms - 1.5 kg;
• tomato sauce and water - 1 glass each;
• vegetable oil - 200 ml;
• onions - 0.5 kg;
• sugar - 1 tbsp. the spoon;
• salt to taste;
• allspice - 10 pcs.;
• laurel - 2-3 pcs.

Preparation

1. Boil mushrooms for 5 minutes, allow to drain.
2. Boil water with salt, sugar, spices, lay mushrooms, cook for 20 minutes.
3. Add sauce, butter and chopped onion, add some salt to taste, stew for 30-40 minutes.
4. Pickled mushrooms are laid out in a sterile container, sealed, wrapped.

Marinated mushrooms in their own juice

Pickled pickles acquire a surprisingly rich taste, the degree of piquancy of which can be adjusted by adding all kinds of spices and seasonings. The appetizing color of the mushrooms will help preserve citric acid, which in this case is also a preservative.

Ingredients:

• mushrooms - 2 kg;
• water - 0.5 cups;
• citric acid - 1 tsp;
• salt - 1.5 tbsp. spoons;
• allspice - 10 pcs.;
• laurel - 4 pcs.

Preparation

1. Gingerbreads are placed in a saucepan.
2. Salt and citric acid are dissolved in a small amount of water, poured into the mushrooms.
3. Add spices, spices, stew the mushrooms for 20 minutes, put in jars.
4. The workpiece is sterilized for 20 minutes, sealed, wrapped.

Pickled mushrooms with garlic

Delicious pickled mushrooms with a rich piquant aroma can be prepared by adding an impressive portion of garlic to the marinade at the end of cooking. Spice lovers can put chili rings directly into the jars, and fans of brightly fragrant blanks can put cloves, cinnamon and other spices of their choice.

Ingredients:

• mushrooms - 2 kg;
• garlic - 2 heads;
• water - 0.5 l;
• vinegar - 5 tbsp. spoons;
• sugar - 1 tbsp. the spoon;
• salt - 2 tbsp. spoons;
• allspice and black pepper - 10 pcs.;
• laurel - 3 pcs.

Preparation

1. Boil mushrooms, let them drain.
2. Boil water with salt and sugar, adding spices.
3. Put mushrooms, boil for 10 minutes, add vinegar and garlic.
4. After 5 minutes, the mass is laid out in containers, sealed, wrapped.

How to marinate mushrooms and waffles?

Having a striking external resemblance to saffron milk caps, volushki have completely different characteristics and require an individual approach when pickling. Mushrooms must first be soaked for a couple of days, periodically changing the water, and then boiled until sinking to the bottom. If mushrooms were collected during the time that the waves were soaked, the mushrooms can be marinated together.

How to salt mushroomsand the most delicious recipes for cooking saffron milk caps for the winter consider in this article. After all, pickles that are prepared from these mushrooms can take their rightful place on the most exquisite table. They contain many vitamins and beneficial properties. Mild-flavored mushrooms keep the shape of dense mushrooms. Spruce mushrooms with a finer texture in the blanks have a pronounced resinous aroma.

For salting saffron milk caps, you need to choose strong, undamaged fruits without worms and process them on the day of collection.

Training

If, nevertheless, spoiled and wormy fruits are caught, they must be removed. The rest of the mushrooms are cleaned of pollution, soil residues, needles and blades of grass.

If large specimens come across, it is better to cut them into 2-4 parts. Although the cut fruits will lose their shape during salting, due to the fact that they will be under oppression, they will certainly be salted, besides, their taste will not suffer.

Depending on how the mushrooms will be processed further, the further processing method also depends:

• for cold or hot salting, after cleaning from debris, the mushrooms are washed;
• to dry, you just need to wipe them with a damp cloth.

Consider cooking recipes delicious snacks.

How to salt mushrooms for the winter so that they are crispy, fragrant, tasty - the cold way

When salted by this method, mushrooms are not heat treated. There are two options:

• when washed mushrooms are salted;
• when the fruits are not in contact with water, the "dry" method.

Consider both options, let's start with the one that involves washed mushrooms.

Option 1

Salted mushrooms will be crispy if fresh leaves are added:

• currants;
• cherries;
• horseradish;
• grapes;
• oak.

At the same time, mushrooms do not need a lot of different spices, sometimes only salt is enough. In addition, mushrooms can darken if you add a lot of spices.

To make it easier to navigate, we provide the listed ingredients per 1 kg of mushrooms.

Required products:

Cooking process:

1. The mushrooms are cleaned and washed, garbage, remnants of the earth, wormy parts of the mushroom are removed (sometimes only the leg is affected by worms, you can remove it, and leave the cap).

Advice! If you still want to save wormy specimens, then they must be put in cold salted water for 5 minutes so that the pests will crawl out.

Important! Soon juice will appear, which will dissolve the salt and the mushrooms will begin to salt out.

If there is a pit or subfloor, you can leave the mushrooms directly in the saucepan in which they were salted. Can be served after another 14 days. It turns out that the total time for salting saffron milk caps is a month.

Dry method

With this method of salting, the taste and aroma of the natural product will be preserved to the maximum. The recipe is extremely simple and there is no trick in this type of salting. You only need:

• mushrooms - 1kg;
• salt - 50 g.
• add seasonings if desired.

Preparation:

1. Mushrooms for pickling are not washed, but cleaned well.
2. Spices and herbs are laid out on the bottom of the pan and on top of the layers.
3. Spread the mushrooms with their caps up in a salting container, sprinkling each layer with salt.
4. The top is covered with a plate or a wooden circle and oppression is set.
5. The workpiece is placed in a cool place.
6. As the saffron milk caps settle and saline, you can gradually add layers of fresh fruits with salt. Thanks to this, it will be possible to harvest the mushrooms sequentially in several passes.
7. With the dry salting method, the fruits will be ready in 2-3 weeks.
8. It is necessary to store this pickle under pressure.

Watch the video! Salted mushrooms

Recipe for cooking saffron milk caps for the winter in a hot way in jars

With this method, the principle of stacking the mushrooms in layers is preserved. But it differs in that the mushrooms are boiled.

For 1 kg of saffron milk caps, you need:

• 50 g of table salt (about 2 incomplete tablespoons);
• 6 currant leaves;
• 10 pieces. bay leaf;
• 3 cloves of garlic;
• 10 allspice peas.

Cooking process:

Important! It is necessary to monitor the color of the brine. It should be reddish brown. If it turns gray, then fungus has appeared and the pickles are spoiled.

This method works well for both small and large chopped mushrooms. You can try them in 4-6 days.

Watch the video! Salt mushrooms in a hot way

"Five-minute" marinated mushrooms for the winter

This method will allow you to quickly prepare an excellent appetizer for the arrival of guests.

Here's what you need to do this:

Step-by-step cooking:

1. Peel the mushrooms, put in an enamel pan.
2. Pour with water according to the recipe and bring to a boil.
3. Pour in vinegar, add sugar, salt, bay leaf, pepper and chopped garlic. Boil for 5 minutes.
4. Arrange in sterilized jars under a nylon lid or roll up. You can try it in a couple of hours. Banks can be sterilized
5. Store in a refrigerator or basement for up to 5 months.

Watch the video! Marinated mushrooms in their own juice. The most delicious recipe

Old recipe for blanks in a bottle

Pickled mushrooms, salted in a bottle, were valued in France even more than wine. This is due to the fact that mushrooms are small and more appetizing. They have better taste than older specimens.

For such an unusual recipe you need (for 1 bottle):

• 300 g of mushrooms;
• 40 g of salt.

How to cook:

1. Mushrooms of the right size are cleaned as thoroughly as possible, rinsed.
2. Pour salt into a flat plate.
3. Each mushroom is dipped in salt and sent to the bottle. Pour the rest of the salt there.
4. The mushrooms are salted in a cold place until a tart aroma develops.

Ryzhiki are popular mushrooms that culinary experts appreciate for their taste and versatility in cooking. They are fried, stewed, pickled and salted. Today we'll talk about ways of salting a useful product for the winter.

The mushroom has a bright dark orange or reddish orange color, sometimes there is a greenish tint on the cap. The lamellar cap in mature specimens can reach 15 cm in diameter, and the stem up to 9 cm in height. The shape of the cap is round, with slightly bent edges and a depressed center. The skin is sticky and smooth to the touch.

The pulp contains milky juice, which in the cut gives a greenish-blue color to the mushroom plates. The most popular are mushrooms growing in coniferous forests. To the rich mushroom taste, milky juice adds a unique pungency, with some sourness.
In the classic recipe without the use of spices, the subtle scent of pine needles is added to the aroma of the product.

Experienced mushroom pickers advise you to pick mushrooms yourself, and not buy in the store. Firstly, the product may be old and wormy, and secondly, collected in a contaminated area.

Mushrooms have the ability to absorb everything in the atmosphere, including the exhaust gases of cars. Therefore, they need to be collected away from industrial areas and highways.

Pine mushrooms have a more brown tint in the color of the cap, spruce can be greenish.

In order not to be mistaken in the choice, you need to know that the cap of the mushroom is lamellar, the milky juice of orange appears on the cut, with a characteristic smell of resin. Better to collect small specimens.
Of all the mushroom abundance, it is these mushrooms that are considered the easiest to digest, despite the calorie content. First of all, it is a source of protein that can be used as a substitute for meat if it cannot be consumed for some reason (fasting, moral and ethical beliefs).

Ryzhiks are also rich in fiber, vitamins and minerals, amino acids. Even after salting, they retain a bittersweet aroma and a peculiar pungent taste.

Did you know? From the surviving chronicle records of the Vikings, it is known that the most brave warriors of the berserkers used a decoction of hallucinogenic mushrooms before the battle. In a trance, they heard the voice of the god Odin, did not feel the pain of wounds and did not feel fear.

Step-by-step cooking recipe with photo

The hot method is preferred by many housewives, as it allows the use of large and standing mushrooms. Heat treatment takes longer, but does not require as careful selection as the cold method.

Kitchen tools

For cooking, you will need the following items:

• saucepan - 2 pcs.;
• colander;
• plate;
• can 3-liter.

For salting, it is advisable to choose small mushrooms, but if you have large ones, you can cut them into several pieces. So, the following ingredients will be needed:

• mushrooms - 5 kg;
• salt - 250 g;
• allspice (peas) - 15 pcs.;
• black pepper (peas) - 15 pcs.;
• - 15 pcs.

Mushroom preparation

Preparation of raw materials for salting consists in cleaning from adhering debris, it is also necessary to remove specimens damaged by worms. To clean and cut mushrooms, you need a sharpened knife, this will cut evenly, and not chop up the fragile mushroom body.

By making a cut in the hardest part of the leg, you can see if the mushroom has been eaten away by worms. After dry cleaning, the raw materials are soaked in water for half an hour, this is necessary in order to wash out the grains of sand from the plates of the caps. Then large caps and legs are cut into two or more parts, small bodies are left intact. Then it is washed again with cold water.

Did you know?Fans of salted saffron milk caps were Peter I, Tchaikovsky, Chaliapin, Belinsky.

After the specified time, the product has salted and is ready for use.

Video: how to salt mushrooms for the winter

Unusual old recipe: how to pickle mushrooms in a bottle

In France, mushrooms salted in bottles were more expensive than champagne. The cost of the product was due to the size of the mushrooms: small caps no larger than 2 cm in diameter looked much more attractive than those that had grown to the size of burdocks. In addition, young mushrooms are cleaner and juicier than old specimens.

In the literature, ancient recipes have been preserved describing salting in bottles. Here is one of them:

Ingredients:

• mushrooms - up to 300 g per container;
• salt - up to 40 g.

Preparation:

1. We select raw materials of the required size, thoroughly clean them, wash them from small grains of sand.
2. For convenience, pour salt into a plate with a flat bottom, dip each mushroom into it and push it into the neck of the bottle.
3. We send the remaining salt there.

How to cold pickle mushrooms

Before the process itself, the raw materials are thoroughly cleaned of dirt and foliage.

For the dry method, the absence of moisture is important, so they clean the mushrooms with a damp sponge and an old toothbrush. If, nevertheless, you washed them, then dry thoroughly before salting. Further sequence of actions:

1. For dry salting, use any container, except metal.
2. The cleaned raw materials are cut into pieces (if necessary) and put in layers with salt, caps up, so that each piece is well covered with it.
3. You can not add spices here, using only salt - 40 g per 1 kg of raw materials.
4. Next, the surface of the salted raw material is covered with gauze, put under oppression in a cool place.

Important! Please note that mushrooms grow mainly on sandy or sandy loam soils, so there may be small grains of sand in the plates of the caps.

Wet salting stages:

1. The mushrooms, peeled and washed in several waters, are soaked in salted water for an hour.
2. Then they are also shifted with salt in layers, with the caps down.
3. Cover with gauze or any thick cloth and put under oppression in a cool place.
4. From time to time, the condition of the product is checked, at the slightest sign of mold on the surface, the fabric is changed, and the oppression is washed.

A small stock can be stored in the refrigerator, in the mode from 0 to +6 ° C, the cellar is also suitable. For long-term storage (both hot and cold salting can stand fresh for up to two years), the product is rolled up in sterile jars with the same lids.

Many housewives, in order to extend the shelf life without preservation under the lid, double the salt rate during cooking.
Mushrooms should be stored in a dark room, where there are no conditions for the development of mold, at a temperature not higher than +10 ° C. From time to time, you need to pay attention to the color of the brine: a fresh product is brown, if the liquid is black, the product becomes dangerous, it should not be eaten.

Why are mushrooms useful?

Mushrooms are not only tasty, but also healthy due to their composition. The product is used in combination with medicines to treat many diseases.

• vitamins: beta-carotene, B1, B2, C, PP, niacin;
• minerals: potassium, calcium, magnesium, phosphorus, iron;
• lactarioviolin (antibiotic);

• proteins - 2.9 g;
• fats - 0.8 g;
• carbohydrates - 1 g;
• fiber - 2.2 g

The calorie content of salted mushrooms is 23 kcal per 100 g of product.

In this article, we will share a few simple recipes for pickling saffron milk caps in jars for the winter so that they are crispy, aromatic and tasty. Salting mushrooms is not difficult, but it is important to know about the peculiarities of preparing mushrooms.

There are several main methods of cooking, but most often housewives prefer to salt the mushrooms - the recipes for salting these mushrooms are quite simple, and the result is excellent. Eating saffron milk caps has a beneficial effect on the immune system and digestion, does not overload the stomach and pancreas, and does not affect weight.

Every mushroom picker knows: if a bright red or yellow-pink barrel flashed in the green forest grass, in winter there will be a delicious snack made from mushrooms. They grow abundantly in Russian forests, so it's easy to find them between July and September.

Ryzhiks are very popular with those who prefer vegetarian cuisine, because these mushrooms are not only easy to digest, but also contain a large amount of vegetable protein. In addition, the high nutritional value of saffron milk caps is due to the content of minerals, fiber and B vitamins, which are necessary for the normal functioning of the body.

They are easily distinguished from other mushrooms by their bright orange-red color, concentric rings on the cap and milky juice that stands out on the cut

So, let's find out how to properly salt mushrooms at home so that they are crispy, aromatic and tasty.

Training

To prepare the mushrooms for the salting process, you just need to sort out all the mushrooms, check for defects, the contaminated ones need to be thoroughly rinsed from the ground and debris under cool running water, and the clean ones just wipe with a soft cloth or sponge. Experienced housewives recommend choosing mushrooms of the same size for salting so that they are salted more evenly, preserving as much juiciness and elasticity as possible.

Recipes

Mushrooms can be salted using cold, hot and quick methods. Interestingly, with each of them, the finished snack acquires a different taste. Well, if you add spices to the mushrooms when salting, then even the same recipe will allow you to achieve unique taste shades.

For canning, you need rock salt of a sufficiently coarse grinding.

The hot method of salting saffron milk caps in jars takes more time, but its advantage is that mushrooms can be of different sizes. They will be ready to eat in 1.5 months, but the taste of the treat is more than compensated for by the long wait.

Servings / Volume:4-5 liters

Ingredients:

• fresh mushrooms - 5 kg;
• rock salt - 250 g;
• garlic - 3-5 cloves;
• bay leaf - 10 pcs.;
• black currant leaves - 20 pcs.;
• dry cloves - 10 pcs.;
• black pepper - 10 peas.

Preparation:

1. Put a saucepan of salted water over medium heat (at the rate of 1.5 cups of water and 1 tablespoon of salt per 1 kg of saffron milk caps), bring it to a boil and add the mushrooms so that they are completely immersed in the water. Raise the heat to high and let the mushrooms simmer for 5-10 minutes so that they are well salted.
2. Place the mushrooms in a colander and let cool to room temperature. You no longer need water, you can pour it out.
3. Start putting the boiled mushrooms in a large container (preferably enameled) with the caps facing up - this way they will be salted better. Alternate the mushroom layers, sprinkle with salt and add garlic cloves, cloves and black peppercorns, layered with laurel and currant leaves.
4. After filling the container with mushrooms, cover them with 2-3 layers of clean gauze and put oppression on top in the form of a wide plate or lid, which you press down with a three-liter glass jar filled with water.
5. Place the container with mushrooms on the bottom shelf of the refrigerator or deeper in the cellar - there it will be stored for 6 weeks. During this period, periodically check the mushrooms and make sure that they are completely covered with brine, if necessary, change the gauze and wash the oppression.
6. After 6 weeks, you should transfer the salted mushrooms to pre-sterilized glass jars and refrigerate, where they will be stored. Mushrooms are already ready by this time and can be eaten immediately, adding to dishes or using them as an independent snack.

Enjoy your meal!

A step-by-step recipe for instant cold-pickled saffron milk caps will give you a delicious snack that will last for a long time and remind you of wonderful summer days in the forest in winter. In addition, without heat treatment, the mushrooms remain crispy, tasty and healthy.

Servings / Volume:2-3 liters

Ingredients:

• fresh mushrooms - 3 kg;
• rock salt - 150 g;
• garlic - 5 cloves;
• bay leaf - 15 pcs.;
• black currant leaves - 10 pcs.;
• allspice peas - 25 pcs.

Preparation:

1. Rinse the peeled mushrooms under running water and lay them on a towel to dry.
2. Place the spices and herbs (a small handful of salt, laurel leaves, currant leaves, garlic, allspice peas) on the bottom of a large enamel saucepan. Place half of the prepared mushrooms on top, feet down, and cover generously with salt (50 g).
3. Cover the contents of the pot with cheesecloth and an appropriately sized lid or plate. Press down with oppression and put the pan in a cool place for 6 hours so that the mushrooms settle and let the juice flow.
4. After 6 hours, put the other half of the mushrooms in a saucepan, cover with the remaining salt, put oppression on top and return it to a cool place. The gauze needs to be changed every two days. Juicy, firm, salty mushrooms can be consumed in 14 days.

Enjoy your meal!

If you are waiting for guests who want to please with an unusual dish, surprise them with spicy mushrooms in red wine. (Of course, if there is some supply of mushrooms in the refrigerator.) It takes only 2 hours to cook, and you will get a million praise.

Servings / Volume:400-500 g

Ingredients:

• fresh mushrooms - 1 kg;
• olive oil - 100 ml;
• dry red wine - 90 ml;
• rock salt - 20 g;
• sugar - 15 g;
• french mustard - 20 g;
• allspice peas - 5 pcs.;
• onion - 1 pc .;
• bay leaf - 5 pcs.

Preparation:

Enjoy your meal!

Remember that hermetically sealed mushroom jars create ideal conditions for the development of botulism bacilli. They actively multiply in airless environments (for example, canned food) and release toxic substances (botulinum toxins) that can lead to a serious illness that threatens human life. The loose surface of fungi is very favorable for the vital activity of bacteria. To avoid botulism, always sterilize the lids and jars thoroughly and be careful about rinsing the mushrooms. Pasteurization will be an additional insurance - do not neglect these safety measures.

Video

We suggest you look at a few more simple recipes for salting mushrooms according to author's recipes from experienced housewives in the following videos:

See this article for recipes for cold salting of saffron milk caps.

Recipes for pickling saffron milk caps are in this article.

Freelancer with diverse interests and hobbies. He loves to be closer to nature, to eat deliciously and to philosophize about the eternal. For so long she has been writing articles on a variety of topics that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He does not like to stand at the stove, but among his friends there are several professional chefs who will always serve delicious food and share cool recipes. Pathologically optimistic.

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