Ryzhik often remain in the shadow of more productive. But they occupied their niche of popular love. Mushroom pickers willingly collect young mushrooms, use them in cooking and prepare them for the winter. You can roll pickled mushrooms in jars, hot or cold pickled and even fried. The article contains best recipes with delicious photos.

Redheads for the winter with cold salting

First, prepare the main ingredient:

• wash mushrooms well;
• clean from specks;
• dry at room temperature or wipe with a dry towel. These procedures are necessary before any method of harvesting mushrooms.

Camelina tend to darken if left after the initial cut. To prevent this from happening, immediately place the mushrooms in a saline solution (20 g per 1 liter). You can't keep them there for long.

The cold ambassador of saffron milk caps is the simplest and most useful way canning. A wooden barrel, a large enameled or glass container is used:

• lay layers of salt on the bottom, currant leaves, allspice and black pepper, bay leaf, garlic cloves;
• lay the mushrooms with their hats up (2 kg in total will be needed) mixed with layers of spices;
• when the container is completely full, cover it with gauze and a lid with a load.

In this state, oxygen will be minimally supplied under the cover. At temperatures up to +20 ° C, mushrooms will perfectly salt. Change gauze 2 times a week. Maintain this salting regimen for about 3 weeks. Then put the mushrooms in sterile jars. close tightly salt billet not desirable.

You can pickle mushrooms even easier. It is no coincidence that in the old days they went mushroom picking immediately with a barrel. Ryzhik sprinkled with salt, pressed down and so kept them useful qualities before meals for several weeks. And today you can eat marinated or pickled mushrooms in any way without risk to health within a few days after the start of harvesting. Only mushrooms should be really forest, and not collected near highways and other unecological places.

Recipe for pickling mushrooms in a hot way

• 1 liter of water;
• salt - 1 tbsp. l. with a slide + for cooking mushrooms;
• black pepper - 5 peas;
• allspice - 6 peas;
• lavrushka - 2 leaves;
• dried cloves - 2 pcs.;
• cinnamon - 4 pieces;
• currant leaf - 2 pcs.

First you need to cut the mushrooms. Cut off the hardened parts. Large specimens may be divided into parts. Rinse again under water. Then prepare the pot:

1. Fill it with water, bring to a boil.
2. Salt thoroughly.
3. Immediately after that, place the mushrooms in the water. Boil them for a maximum of 15 minutes until the liquid turns yellowish.
4. Remove the saucepan from the heat and drain the broth into the sink through a colander. Wash the mushrooms large quantity water and leave to cool.
5. Prepare jars: wash, sterilize, dry.
6. Boil the brine. Fill a saucepan with water (1 l), bring to a boil. Pour all the seasonings and spices, mix them well until the salt (1 tablespoon with a slide) dissolves. Reduce the fire to a minimum.
7. Boil the mushrooms in this boiling liquid for 10-15 minutes. Turn off the fire.
8. Arrange the mushrooms in sterile jars.
9. Fill with brine and roll up.

Attention! Closed banks should be left for a couple of days upside down in a wrapped state. Then place them in a cool room. After opening the jar, mushrooms do not need to be cooked in any additional way.

How to cook fried mushrooms for the winter

Mushroom lovers will appreciate mushrooms in fried. The first way to prepare pickles for the winter is classic:

Attention! Fat or oil in the jar before closing the lid should be 1.5-2 cm above the top layer of mushrooms. If there is not enough fill, hastily make an extra batch.

Another recipe - in Bulgarian. It differs slightly from the classic, but will significantly change the taste of fried mushrooms.

1. Prepare the vinegar. Finely chop the herbs to taste and chop the garlic clove into several pieces.
2. Before corking, add to each jar 1-2 tbsp. l. vinegar 9%. It must first be mixed with melted fat or oil.
3. Mix the fried mushrooms with garlic and herbs during the laying process.

Mushrooms will be more tender if you boil them in two waters before blocking. With any of these recipes, you will only need to open the jar and heat the contents in a pan. You'll get fried mushrooms"Like summer." Can be added to this roast boiled potatoes or rice.

Recipes for pickled mushrooms for the winter

For the first method, for 1 kg of mushrooms, you will need the following list of spices:

• black pepper - 7 pcs.;
• carnation - 1 pc.;
• allspice - 5 pcs.;
• salt - 1 tsp;
• half a glass table vinegar 9%;
• drinking water.

Pickled mushrooms

Marinated mushrooms are prepared like this:

1. Start with the marinade. Mix an incomplete glass of water with the indicated proportions of spices, salt and vinegar.
2. Boil and cool.
3. Place clean and prepared mushrooms in a saucepan.
4. Fill with boiling water. Salt.
5. Turn on the fire and simmer the mushrooms under the lid for 3-4 minutes.
6. Strain right away.
7. Put the mushrooms in jars and fill with cold marinade.
8. The clogging of cans occurs in the usual way.

Another pickling option is longer and more thorough. The ingredients in this recipe are the same, only 1 medium is added. onion, a bunch of dill and 2 tbsp. l. vegetable oil. But there is no vinegar in the marinade. Step by step process blockages:

1. Pour prepared mushrooms generously cold water and boil for 4 min. Turn off the heat, drain the liquid from the pan.
2. Add water again. Its level is a finger above the mushrooms. Now you can add chopped onion and spices to the pan.
3. After boiling, hold the mushrooms for several minutes over medium heat, stirring and removing the foam.
4. Add chopped dill and reduce heat. Leave to cook covered for about 25 minutes.
5. For blockage, it is better to prepare and sterilize jars with a capacity of 0.5 liters. Pour oil and vinegar into the bottom of each.
6. Arrange the mushrooms in jars. Their layer should not reach 1 cm to the edge.

Close the lids, turn the jars upside down and leave under the insulating material. After a day, they can be moved to a cool and dark place. Pickled mushrooms are versatile in cooking and go well with many dishes, alcohol.

Marinated mushrooms "Classic"

Ingredients:

2 kg of mushrooms;
4 tbsp. water;
2 tbsp. l. acetic acid (30%);
5 pieces. black and allspice;
3 pcs. bay leaves;
1 st. l. Sahara;
2 tbsp. l. salt.

Cooking:

1. The main product is cleaned, washed, immersed in boiling water. Cook for approximately 10-15 minutes.

2. Drain the liquid, put the mushrooms back into the same pan.

3. Pour in the specified amount of water, bring to a boil, send spices there. Stir, cook for about 5 minutes.

4. Add vinegar last and cook for another 2-3 minutes.

5. hot appetizer decompose according to glass container, pre-sterilized, lightly press down with a spoon.

6. Fill fragrant marinade to the top of the jars. We roll it up, wrap it in a blanket, let it cool, and then transfer it to the cellar.

Ryzhik marinated with onions

In this cooking option, the onion is not added to the preservation. But it is used as a spice that will give ready snack unique aroma.

Ingredients:

2 kg of mushrooms;
2 onions;
0.5 l of water;
10 pieces. black peppercorns;
5 pieces. bay leaf;
50 ml 9% vinegar;
½ st. Sahara;
1.5 st. l. salt.

Cooking:

1. Pour thoroughly washed mushrooms with water, add the whole peeled onion, put on the stove and bring to a boil.

2. Cook for about 20 minutes, put it in a colander to drain excess liquid. Discard the bow, you won't need it anymore. Pour into the saucepan right amount water, boil, immerse mushrooms in it. Cooking for about 5 minutes.

3. At the end, add vinegar, wait 3 minutes and set aside. Lay out on clean glass jars, pour hot marinade, roll up.

4. Turn over, wrap and allow to cool completely. Then put in a dark cool place, store until winter.

Redheads for the winter with garlic

Incredible tasty snack, cooked hot, will be the main decoration holiday table. If desired, you can add less table vinegar.

Ingredients:

3 kg of mushrooms;
1 liter of water;
7 cloves of garlic;
4 things. cloves;
5 pieces. bay leaf;
10 pcs. black and allspice;
100 ml 9% vinegar;
1.5 st. l. Sahara;
2 tbsp. l. salt.

Cooking:

1. Thoroughly wash the peeled mushrooms, put them in a colander.
2. Immerse in boiling water for 3 minutes, then immediately remove and transfer to a sieve.
3. Separately, pour water into the pan and bring to a boil.
4. Peel the garlic cloves, cut into small pieces.
5. We spread the mushrooms along with bay leaves, cloves, two types of pepper. pour out granulated sugar and salt.
6. Bring to a boil, cook for about 15 minutes, add garlic slices along with vinegar. We wait 5 minutes, leave.
7. We sterilize banks. Fill with mushrooms to the top. We filter the liquid, put it on fire, boil it and pour it over the future snack. We close the lids, cool, take out to the cellar.

Ryzhik marinated with 6% vinegar

fragrant, snack with a slightly unusual combination of white pepper with apple cider vinegar. Ideal addition to various vegetable salads.

Ingredients:

2 kg of mushrooms;
4 tbsp. water;
6 peas black and white pepper;
3 pcs. bay leaf;
100 ml 6% vinegar;
2 tsp Sahara;
3 tsp salt.

Cooking:

1. Two types of pepper, together with the rest of the spices, are combined in a saucepan, poured with water.
2. Bring to a boil, reduce heat, cook for 15 minutes.
3. Then add vinegar and immerse well-peeled and washed mushrooms. We continue to cook for 10-12 minutes.
4. We fill clean floors liter cans, cover with lids. Carefully put in large saucepan with hot water. We sterilize for about 20 minutes.
5. Roll up, turn over, wrap in a warm blanket. We leave it for a day, and then we transfer it to a room suitable for long-term storage.

Ryzhik in Polish

The peculiarity of this recipe is that the marinade must be prepared 24 hours before canning mushrooms. The appetizer is quite spicy.

Ingredients:

2 kg of mushrooms;
1 tsp dry mustard;
2 pcs. a piece of horseradish;
5 pieces. black pepper;
2 pcs. cloves;
Bay leaf;
2 liters of water;
50 ml of table vinegar;
100 g of sugar;
50 g salt.

Cooking:

1. Boil water, add the listed spices along with horseradish. Cook for 30 minutes on low heat. Set aside, cover with a lid and insist.
3. During this time, the liquid will completely dissolve bulk products. We put it on the stove again, wait for it to boil, cook for 10 minutes.
4. Separately, boil the pre-processed main ingredient for about 15 minutes. We remove the foam in a timely manner.
5. We lay out in a clean glass container, fill it with warm marinade and close the lids.
6. We put it to be stored until winter in a dark, cool place.

Ryzhik marinated without sterilization

Very light quick recipe cooking pickled mushrooms. The simplest set of products plus some free time and a snack for the winter is ready.

Ingredients:

1 kg of mushrooms;
2/3 st. water;
4 things. allspice peas;
citric acid on the tip of a knife;
1 tsp salt.

Cooking:

1. We clean the mushrooms and wash them in running water.
2. Salt the water and bring to a boil. Carefully immerse the mushrooms, boil for 3 minutes and set aside.
3. Cover with a lid, keep it like this for only half an hour. Then drain the liquid.
4. Pour salt, citric acid into distilled water. Bring the marinade to a boil.
5. Distribute the appetizer in glass jars, add spicy hot fill and roll up.

Gingerbread with juniper berries

Perhaps the most unusual step by step recipe with a photo where dry juniper berries are used as the main spice. They give preservation special taste and aroma.

Ingredients:

2 kg of mushrooms;
3 pcs. onions (medium);
2 tbsp. l. mustard seeds.

For filling:

1 liter of water;
50 ml of vinegar;
2 tbsp. juniper berries;
10 pieces. allspice;
15 pcs. ordinary pepper;
3 art. l. Sahara;
2 tbsp. l. salt.

Cooking:

1. We cut the legs of processed and washed mushrooms by 0.5 cm.

2. Shift to enamel pan, fill with water and salt. Press the lid on top and hold in this position for 20 minutes.
3. We thoroughly wash each mushroom with our hands. We cut the large ones into 2-4 parts, do not touch the small ones.
4. Pour an equal amount of mustard seeds onto the bottom of the sterilized jars.
5. We clean the largest onion from the husk, rinse, chop into thin rings, combine with spice.
6. We prepare the fill. In boiling water, add juniper berries, pepper, vinegar, sugar and salt. After boiling, cook for 15 minutes.
7. Fill jars filled with mushrooms to the brim, roll up.
8. We take a large wide pan, put the workpiece there, pour in so much water so that the container is 2/3 in height.
9. Send to the stove, boil until bubbles rise in the jars. You can slightly reduce the heat after boiling.
10. We wait half an hour, then carefully remove the jars of mushrooms, wipe them, wrap them in a towel, put them upside down, cool.

Ryzhiki in tomato with paprika

According to this recipe, harvesting mushrooms for the winter is both spicy and sweet. It can be passed through a meat grinder, and it will great gas station for almost any dish.

Ingredients:

1.5 kg of mushrooms;
0.5 kg of onion;
250 ml tomato sauce;
100 ml of vegetable oil;
1 tsp ground paprika(sweet);
3 cloves of garlic;
3-5 pcs. allspice;
1.5 st. l. 9% vinegar;
0.5 st. l.

Cooking:

1. Cut the processed mushrooms into 4 parts.
2. Heat the oil in a pan, put them in, fry for about 20 minutes.
3. Peel the onion, rinse, cut into small cubes, add to the mushrooms, simmer for half an hour over low heat.
4. Pour out all the spices, except for paprika and vinegar, cook for exactly 1 hour. Don't forget to stir.
5. Almost at the very end, we introduce them.
6. Distribute the appetizing mass among jars, roll up and cool in a towel.
7. After a day, we take it out to the basement.

Ryzhik marinated for the winter can be added to first courses and cold appetizers to add spice. They also pair well with fried potatoes, bean puree, pasta, buckwheat, besides, they can be served as full meal seasoned with salt, onion and butter.

Delicious pickled mushrooms in a slightly sweet, fragrant and very pleasant marinade and the second recipe for simple pickled mushrooms. You can do it with sterilization (then the mushrooms can be stored at room temperature), or you can do it without, and then store it only in the basement or refrigerator.

I did it in two ways - spicy filling and quite simple. In spicy sweet and sour fragrant filling I once tried at a party and was shocked by it unique taste- decisive, sharp, stunning. Until now, it seems to me that I have not tried those mushrooms tastier (they added spicy and Bell pepper and some tomatoes, but I didn't put that in).

And the simple option is the fastest with a minimum of ingredients in a soft, not spicy marinade, where vinegar, although it is felt, is not much. The fact is that the mushrooms themselves have their own spicy spicy taste, which can be clouded by nothing.

1. Redheads in a spicy spicy marinade

1.1. Composition and proportions

for 1 kg of mushrooms - you get 1.5 liters of canned food

• Ryzhik - 1 kg;

For the marinade

• Water - 1 l;
• Salt - 1.5 tablespoons;
• Sugar - 2 tablespoons;
• Black peppercorns - 8-12 peas;
• Allspice - 8-12 peas;
• Fragrant cloves - 6-8 pieces;
• Bay leaf - 3 pieces (you can take according to the number of jars);
• vinegar essence ( acetic acid 70%) - 1 tablespoon (who wants less spicy marinade, put 1 or 1.5 teaspoons per 1 liter of water);
• Garlic - 3-4 cloves;
• Spices for salting (currant and / or cherry leaves, horseradish leaves or a piece of horseradish root, 1 large dill umbrella, tarragon / tarragon) - a little bit of everything;
• Hot hot pepper - a piece of the pod (optional, you can not put it).

mushroom mushrooms

These spices and spices for pickling mushrooms (garlic, pepper, cloves, bay leaf, horseradish leaf, currant leaves, tarragon and dill umbrella

1.2. How to cook

• Rinse mushrooms: soak the mushrooms in cold water in a large basin for 1 hour. Then rinse them, draining the water several times until it becomes clean (only for the fifth time, the water drained clean, it is convenient to water the mushrooms from the shower). Large mushrooms can be cut into 2 or 4 parts.
• First brew: Transfer the mushrooms to a pot of clean, boiling water. Bring back to a boil and cook 5 minutes. Then throw the mushrooms into a colander and rinse again.
• Second brew: make a marinade: combine water (1 l), sugar, salt, allspice and black pepper, cloves, bay leaf in a saucepan. Put the marinade on the fire, put the boiled mushrooms in the pan. Bring to a boil and cook 20 minutes. Turn off the fire and add vinegar essence(1 tablespoon).
• Divide the mushrooms into jars: while the mushrooms are cooking, prepare jars with spices - put in pre-washed and sterilized jars: horseradish (a piece of a leaf or root), currant leaf, dill umbrella, tarragon. Then fill the jars with mushrooms, sprinkling them with garlic (finely chopped). Pour the marinade over the mushrooms (not reaching 1 cm to the edge of the jar). Cover with lids. If you store in the refrigerator, you can immediately roll up the jars. If stored at room temperature, then sterilize.
• Sterilize: place the jars in a wide-bottomed pan lined with a clean cloth (so that the jars do not slip). Pour hot water over the shoulders of the jars, bring to a boil and sterilize the jars 0.5 l - 10 minutes, 1 liter - 15 minutes. Then remove the cans from the water without moving the lids, and immediately roll up or. Check jars for leaks and leave to cool upside down. When cool - return to its original position and store in a dry and dark place, sterilized - at room temperature, not sterilized - in a cool place (cellar, basement, refrigerator). But, for reliability, I would still keep all the jars in the cold, you never know.

Jars with pickled mushrooms

mushrooms
Ryzhik soaked in a basin
Cleaned mushrooms in water before the first cooking

Throw boiled mushrooms in a colander
It's a boiled redhead
These are common herbs for pickling cucumbers or tomatoes, they are also suitable for mushrooms

Ryzhik before the second cooking
We put spicy herbs in jars for pickling
These are mushrooms after the second cooking in the marinade

Fill the jars with mushrooms and sprinkle with garlic
Pour the mushrooms with the marinade in which they were cooked
Pickled mushrooms cool down after sterilization

Jars with mushrooms

Jars with pickled pine mushrooms

2. Simple pickled mushrooms

2.1. Proportions and composition

• Ryzhik - 1 kg;
• Water for marinade (second cooking) - 1 l;
• Salt - 1 tablespoon (put 1, then taste and add salt, if necessary);
• Black peppercorns - 3-5 pieces;
• Carnation - 2-3 buds;
• Acetic essence 70% - 0.5 tablespoon (or 1 teaspoon, if you want even less spicy, this is also possible).

Ryzhiki in pots

2.2. How to pickle mushrooms

Everything is exactly the same as in the previous recipe:

• First brew: clean mushrooms, rinse. Drop into boiling water and boil 5 minutes. Drain through a colander, rinse.
• Second brew: pour new water (already the one for the marinade), bring to a boil, add salt, pepper and cloves. And mushrooms. Cook for 20 minutes. At the end, add vinegar essence.
• Arrange the mushrooms with marinade in jars, cover them with lids and sterilize the jars 0.5 l - 10 minutes, 0.7 l - 12-13 minutes, 1 liter - 15 minutes. Close lids, cool and store at cool room temperature in a dry, dark place. If you store in the basement, then simply arrange it in jars, close, turn over, wrap and leave to cool in this position. When cool - put in the basement.

Jars with simple pickled mushrooms

Jars with mushrooms marinated according to a simple recipe

If you want to keep the beautiful red color of the mushrooms, then during the first cooking, you need to throw them not just into boiling water, but into boiling salty water (1 tablespoon per 1 liter of water). But then you will have to put less salt in the marinade, add everything that is supposed to and mushrooms, and then add salt to the marinade to taste.

It is more convenient to wash the mushrooms in a large wide basin, pouring them over their shower heads. This makes it easier to remove all debris and dirt.

The level of mushrooms in the jar should not reach 2 cm from the edge of the jar. On top of them it is necessary to add the marinade, so that it covers the mushrooms and does not reach the edge of the jar by 1 cm.

The cooking time of mushrooms is short, if you cook for a long time, like other mushrooms, they will spread. 5 minutes for the first brew, 20 for the second. And that's all (for those that will be stored in the basement) or + sterilization (for those that will be stored at home, at cool room temperature).

In the second way, I immediately pickled 4 kg of mushrooms, it turned out 6.26 liters of mushrooms (8 jars of 720 ml + 1 half-liter).

Delicious pine mushrooms in marinade

• It is believed that fragrant mushrooms mushrooms are subject only to salting in a cold way. Believe me, it's not like that at all. Soups are cooked from mushrooms, fried with potatoes, and also marinated for the winter in jars. How to make a pickled delicacy from mushrooms, this step-by-step recipe with a photo will tell.

  How to pickle mushrooms for the winter

  We take fresh mushrooms mushrooms - 1 kilogram. For pickling, it is better to use small mushrooms, they will look more neat on a plate. But if you managed to collect only large specimens of mushrooms, then the caps can be cut into several pieces. The disadvantage of such mushrooms is that they are more fragile compared to small ones and, therefore, they will need to be treated more carefully during cooking.

  

  Wash mushrooms in large saucepan with cool water. Then, carefully catch the mushrooms with a ladle or hands, and transfer to a colander. It is not recommended to drain the mushrooms from the pan directly into a sieve, as they can break.

  

  We put clean mushrooms in a pot of boiling water and cook for about 15 minutes.

  

  Remove the resulting foam with a tablespoon.

  

  As soon as the mushrooms began to sink to the bottom, they were cooked. Drain the mushrooms into a colander.

  

  Preparing marinade for mushrooms. For 1 kilogram of mushrooms we take 100 milliliters of water. For this volume, you will need 3 teaspoons of salt, 2 teaspoons of sugar, 4 tablespoons of vegetable oil, 2 bay leaves and 6-7 black peppercorns.

  

  Boil the marinade and add 0.5 teaspoon of 70% vinegar essence.

  

  Boil mushrooms in the marinade for 4 minutes.

  

  At the very end of cooking, add chopped 3 cloves of garlic and mix. Cooking mushrooms with garlic is not necessary.

  

  We lay out the workpiece in clean jars, fill it with marinade and twist the lids.

  It is necessary to store jars with pickled mushrooms, wrapped in a warm blanket for the first day, and then in a cool basement or cellar, along with other conservation.

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

  Ingredients: 1 kg of mushrooms, 4-5 bay leaves, 3-4 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. Pour in cold water and bring to a boil. Be sure to drain the first water, because the 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 foam appears, collect it and reduce the fire. Add dill and cook for 25 minutes.

  • Sterilize jars in each jar, add 1 tsp. oils and vinegar.
  • Together with the marinade, pour the mushrooms into jars and close the lid.
  • Turn over and wrap until completely cool.

  An appetizer of mushrooms with pickled onions is another dish on the festive table.

  You can cook a lot with mushrooms culinary masterpieces- risotto, pies, salads, pies, dumplings, ravioli, julienne, pâté or caviar, casseroles…

  Mushrooms are among the most valuable mushrooms in the food sense.

  Pickled mushrooms recipe

  You will need:

  • mushrooms
  • vinegar
  • spices

  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, there are many ways to cook them, you just need to choose the right one.

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

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

  Read also: Stuffed champignons with chicken meat and cheese simple recipe

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

  During the cooking process, mushrooms should be shaken periodically, and not stirred with a spoon, otherwise they will crumble and their external attractiveness will be lost. As soon as 30 minutes have passed, it will be necessary to decompose hot mushrooms along with brine into pre-prepared sterilized jars. Then you should wait until the contents of the jar cool slightly and add the brine. Then you will need to add quite a bit of vegetable oil on top.

  Now the jars can be rolled up with lids and left in the pantry or cellar. It is worth noting that mushrooms marinated in this way can stand whole year. Also, the hostess should remember that it is not recommended to increase the amount of water, since mushrooms secrete their juice during the cooking process, so the brine will be quite enough.

  Recipe for pickled mushrooms "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 pickling mushrooms for the winter, you should acquire the following components: salt, citric acid, water and mushrooms. First, mushrooms should be sorted by size, washed and cut. Then the marinade is prepared. So, for a glass of water you will need to take 10 grams of salt and 2 g 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. The mushrooms then decompose into clean jars and topped with marinade. Then they are sterilized for about an hour. Finally, the jars are covered with lids and put away in the pantry until they are needed.

  Ryzhiki mushrooms are absolutely unique, they 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.

  Mushrooms are absorbed by the body better than all other mushrooms, so almost everyone can eat them, except for people suffering from low acidity of gastric juice, pancreatitis and cholecystitis. In Europe, these mushrooms are considered delicacy due to their great taste, some gourmets even eat them raw. They are also valued for their usefulness - they contain 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.

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