Ryzhiki are considered to be one of the most common types of mushrooms, but many mistakenly underestimate their usefulness, do not know how tasty preparations can be. There are many cooking options with this ingredient, so it is recommended to know in advance about the benefits of the product, which recipes are the most popular, and what are the peculiarities of cooking mushrooms for the winter.

The mushrooms got their name due to the peculiarities of the appearance in the form of a bright red color. This color gives beta-keratin, which, when ingested, turns into vitamin A. Such an element is necessary for the normal functioning of the organs of vision.

The presence in the composition of a large amount of vitamins, mineral salts, ash substances, saccharides favorably affects the state of the human body. By eating them, the structure of hair, nails, and skin is improved. Ryzhiki contain laktrioviolin, which is a unique antibiotic of natural origin and is able to suppress the vital activity of bacteria.

Due to the presence of this effect, mushrooms are often used in recipes of traditional medicine for the treatment of inflammatory diseases, including tuberculosis.

The advantage of mushrooms in the rest of the varieties is their easy digestibility by the body, and in terms of the number of amino acids they equate to meat. At the same time, the product has a high energy value, according to this criterion it exceeds the indicators of beef, chicken and eggs.

Clean and soak the mushrooms

Today there are a huge number of recipes with mushrooms. They can be boiled, fried, stewed, salted, consumed with sour cream or fresh with salt. To get a tasty dish it is important to properly clean and process the mushrooms. They can be soaked in, but experienced connoisseurs of ryzhik say that this can not be done. In practice, the difficulty lies in thoroughly washing the mushrooms, and soaking in water for 1 hour facilitates this process.

How to prepare raw materials:

• mushrooms are carefully sorted out - they are highly susceptible to the invasion of worms, so this must be done quickly;
• raw materials are placed in a colander and thoroughly washed, completely disposing of forest debris;
• the raw material is laid out on a flat surface, preferably down with caps, and left to dry.

Mushrooms in the winter

At home, the methods of cooking mushrooms there is a wide variety, they can act as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:

• canning;
• pickling;
• fermentation.

The method of preparation for the winter is influenced by the taste preferences and the size of the mushrooms. Small mushrooms are often salted and fermented, larger representatives are used for preservation and frying. When working it is important to adhere to the following recommendations:

• edible mushrooms have a bright orange hat color, on a break show carrot coloring and pleasant aroma; specific unpleasant odor and the appearance of white liquid indicate the unsuitability of the material;
• mushrooms do not like a lot of spices, it is enough to use a couple of peas of pepper, bay leaf, when salting requires 50 grams of salt per 1 kg of raw materials
• when a mold appears on the surface, it can be removed with gauze, previously soaked in salt solution.

Ryzhiki can be used in combination with other products or act as a main ingredient.

Hot pickled

Many prefer to pickle mushrooms, as this disappears bitterness characteristic of salted and pickled mushrooms. The advantage of this method is that the finished product can be used as a standalone dish, in salads, fillings for pie pies. The number of basic ingredients is determined depending on the volume of raw materials. For marinating 1 kilo of mushrooms, you will need:

• water - ¾ cup;
• salt - 1 tsp;
• pepper in peas - 4 pieces;
• vinegar 6% - 0.5 glass.

In order to pickle mushrooms, do the following:

• mushrooms hang over boiling water in a colander and cool;
• prepare marinade from water, salt, pepper;
• raw materials boil in solution for 25 minutes;
• add vinegar to the pan;
• boil the mixture for 15 minutes;
• laid out on the banks.

Marinade must completely cover the mushrooms, otherwise they will start to be affected by mold. After cooling, the blanks are placed in a refrigerator or a dark cellar.

Seasoned Canning

In the traditional classic recipe use only salt. Seasoned canning presumes a long preparation period, but its advantage is the unique taste of mushrooms, which are crispy and fragrant. Use the following ingredients:

• mushrooms - 3 kilograms;
• salt - 150 grams;
• leaves of oak, currant or cherry;
• dill - 1 bunch;
• carnation - 3 pieces;
• bay leaf - 3 pieces;
• black pepper - 15 pieces.

The leaves of plants are scalded with boiling water. Raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Every new level is interspersed with spices. Leaves are placed over the top layer. The container is placed under pressure and cleaned for 25 days in a cold place. After 5 days should be allocated a lot of juice, if this does not happen, then add boiled salt water.

The liquid must always cover the surface of the mushrooms.

Salty mushrooms without sterilization

Small mushrooms enough to sprinkle with salt for 1.5 hours to get a tasty cold snack. With this method they are carefully sprinkled with fine salt and refrigerated for 48 hours, stirring occasionally.

Cooking salted mushrooms without sterilization is possible using 2 main methods. The first does not involve boiling, and the product is simply filled with salt, the second requires preliminary heat treatment. In the variant without sterilization and boiling of mushrooms perform the following actions:

• the boiled mushrooms are boiled for 5 minutes;
• raw materials are placed in a colander to drain water;
• in a container, lay the mushrooms in even layers, sprinkle salt on each layer, add bay leaf, chopped garlic, pepper;
• oppression is placed on top of the mushrooms; the billet is placed in a refrigerator or a floor for 45 days.

Salt calculation is carried out in such a way that 50 kg of salt accounted for 1 kg of raw material. In order to increase the weight of the yoke, use cans of water.

Dry salting recipe

Mushrooms prepared for salting are laid out in containers, alternating a layer of mushrooms, no more than 7 centimeters with salt, the amount of which should be 50 grams per kilogram of raw materials. A yoke is placed on top of the filled container; after 24 hours, the product will begin to release juice. The finished delicacy will be ready in 30 days.

Pickled Mushrooms

For the recipe they use only mushroom caps, which should keep their shape and not be too big. This option of processing mushrooms, compared with the method of salting, is considered more useful, since the lactic acid released in the process contributes to a better absorption of the product.

The process is as follows:

• caps are placed in a colander and doused with boiling water;
• from water, sugar, salt and milk whey, a filling solution is prepared;
• raw materials are laid out in a container and filled with whey mixture;
• the product is placed under the pressure; the liquid must completely cover the caps.

Ready-to-eat dish is obtained after 2-3 weeks.

Cold preservation recipe

The cold method allows you to preserve the most useful properties of the product. The recipe will require salt and mushrooms in the proportion of 50 grams per 1 kilogram, if desired, you can add dill and garlic. Mushrooms spread layers down with their hats, each new is poured with salt. From above the container is covered with horseradish leaves, which does not allow the blank to mold.

After 7 days, the billet is checked, put in jars, filling them with separated juice. If necessary, supplement the tank to the level of the neck with saline.

Tasty and quickly can be cooked for the winter mushrooms when using the method of hot salting. At 1 kg of raw materials will need:

• salt - 7 grams;
• water - 150 milliliters;
• citric acid - 1.5 grams.

From the listed ingredients marinade is prepared. In parallel, sterilization of cans is carried out in any of the possible ways. When using soda, it is important to ensure that residues do not remain on the inner surface of the container.

Mushrooms are dipped in boiling marinade for 15 minutes, then they are laid out in dry jars. Mushrooms are poured over boiling marinade and covered with lids. Banks are removed to the place of permanent storage only after they have completely cooled.

With vegetables and rice in cans

This recipe allows you to get a product that is very convenient for use in field conditions, and also makes it possible, if necessary, to quickly prepare a treat for guests. This will require:

• mushrooms - 1 kilogram;
• tomatoes - 2 kilograms;
• onions, carrots, sweet peppers - 1 kg;
• rice - 1 kilogram;
• sunflower oil - 400 milliliters;
• salt, pepper - to taste.

Step-by-step instruction:

• carrot tinder on a coarse grater and put in a saucepan in hot oil;
• they fry for 10 minutes;
• add chopped onion and pepper, stir fry for another 10 minutes;
• add slices of mushrooms, tomatoes and boiled rice until half cooked;
• the mixture is stewed until rice reaches, at this point salt and black pepper are added.

Banks with the product are sterilized for 20 minutes and after cooling down, they are removed into the cellar.

Recipe for fried mushrooms for the winter

Fried mushrooms are versatile, they can be used in a cold and heated form, used for cooking soups and as a side dish, used in the form of fillings for baking. For the recipe will require:

• mushrooms - 2 kilograms;
• onion turnip - 4 pieces;
• bulgarian pepper - 1 kilogram;
• tomato paste - 3 tablespoons
• water - 100 milliliters;
• vinegar 9% - 1 tablespoon;
• vegetable oil;
• salt, sugar and pepper - to taste.

Onions in the form of rings and chopped mushrooms are fried in oil in a pan. The temperature regime is medium, it is required to achieve complete evaporation of moisture. Braised pepper is added to the bulk, and the mixture is kept on fire for 30 minutes, stirring constantly. A couple of minutes before the end of the process, salt, pepper, bay leaf and vinegar are injected. The resulting product is distributed in sterilized jars, put for 30 minutes to boil in water, covered with lids.

After rolling, the containers are removed to cool under a blanket.

When mushrooms are ready to eat

Cooking time depends on the selected method. When using the express method, the finished product is obtained in 2-4 hours. When salting or canning, the average time varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period will be.

How to store the finished product

Canned mushrooms in glass jars can be stored in the refrigerator or in the cellar. The optimum temperature is from 2 to 4 C, lowering the index to less than 0 C will lead to freezing of the billet, and the mushrooms will lose their taste. When the temperature rises above 7 C, souring and multiplication of bacteria will begin, which will cause damage to the product.

Marinated mushrooms can be stored in a refrigerator at a temperature of 8-10 C for at least 40 days. At the first sign of turbidity or mold, the brine is drained and poured again. Pickled mushrooms are not subject to long-term storage, so they are recommended to use within a week after readiness. To extend their period it is necessary to sterilize them.

When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. When there is insufficient liquid, it is topped up using salted water. If there are suspicions of the beginning of the process of spoilage of the workpiece, then the mushrooms can be boiled again, hot-processed or processed for caviar.

With regular use of mushrooms, the metabolism improves and the symptoms caused by its disturbances (vitiligo, etc.) are eliminated, skin, hair, and vision become better.

It is important that salty mushrooms are more caloric than meat and poultry, milk, eggs and salted herring, three or more times they are more caloric than vegetables and fruits. However, this calorie content is much more beneficial due to the multivitamin content and saturation of these mushrooms with beneficial substances, including essential amino acids.

RECIPES FOR CANNING OF HITS

Ryzhiki perfectly manifest themselves in any method of cooking: frying, pickling, salting, etc. Today we will talk about how to pickle and pickle these mushrooms so that you can enjoy them and surprise such a wonderful snack to anyone who visits or visits the festive feast.

As already noted, mushrooms have a unique taste and aroma, so some chefs prefer, salting and pickling these mushrooms, not to suppress their special taste with various seasonings. The first method of harvesting mushrooms, which we describe - just like that, without using a lot of spices and seasonings.

Recipe marirovaniya Rykikov-VYATSKY

It will take: mushrooms, water (preferably key), salt to taste.

How to pickle mushrooms in vyatski.

Rinse the mushrooms with running water, pour cold water for 2-3 hours, then fill with fresh water and bring to a boil and boil for 1-2 minutes, immediately cool in cold water.

Next, you need to put the mushrooms in several layers in a glass jar or enamelled bucket with hats down and pour cold spring water so that it does not cover the mushrooms completely, just 1 tbsp. During the initial salting. salt, the amount of which can then be increased to taste.

Cover the top layer of mushrooms with gauze, put a wooden circle on top, install a light pressure on it. When mold appears, you must immediately replace the gauze and boil the circle and oppression.

To avoid the risk of mold fungi, you can pour a little boiled vegetable oil into the container.

Salting mushrooms is necessary until their sediment stops, while fresh mushrooms can be reported from above (after the last report, salt should be salted for up to 1.5 months).

AND use for this recipe better boron mushrooms, which are superior to spruce in taste and aroma. The first are generally considered to be preferred because Spruce mushrooms are inferior in some parameters to them (thin and fragile bonnet, they crumble badly, inferior to borovoids in appearance).

In a vyatski way, it is possible to pickle mushrooms and hot salting. In any case, these mushrooms are very fragrant. Salted mushrooms in any way can be boiled until cooked (until they begin to settle to the bottom of the pan) and canned in jars.

Recipe for preserving salted red mushrooms

It will take: 1 kg of salted mushrooms, 3 g of citric acid, 6 peas allspice, 3 bay leaves.

How to preserve mushrooms

Boil the brine left over from salting of mushrooms in 5 minutes, removing the foam. Mushrooms fold in a colander and rinse with boiled hot water (two liters).

In sterilized jars add spices, mushrooms, pour boiled brine, if it is not enough, just pour boiling water.

Sterilize jars 1 l 50 min or 40 min 0,5 l, cork with boiled lids.

If desired, black currant leaves, bay leaf, black pepper and other additives can be added to the brine before boiling.

If you can conserve the mushrooms according to the following recipe, you will also be able to preserve the peculiar and very pleasant taste of these mushrooms. This is a hot salting technique.

RECIPE RISKING RIDDLES HOT METHOD

It will take: 1 kg of mushrooms, marinade - 150 g of water, 7 g of salt and 1.5 g of citric acid.

How to pickle mushrooms Sort the mushrooms by size, wash, coarsely chop, small ones can be left whole.

So that the mushrooms do not darken, immediately after preparation, put them in salted water (20 g of salt for 1 l of water), but they should not be held for long.

After preparation, rinse all the mushrooms, put in boiling marinade and boil for 15 minutes after boiling.

For the marinade, combine the water with spices and vinegar, salt, bring to a boil, cool. Put the mushrooms in sterilized jars, pour in the cold marinade and close the jars with boiled lids.

It is possible to eat mushrooms, salted or pickled in any way, after 2-3 days, it is absolutely not dangerous, of course, if these are really real mushrooms, collected far from the roads. In Russia, going to the forest for Ryzhikov was taken immediately with wooden barrels: they were just poured with salt immediately and kept there until used.

Try to prepare mushrooms for the winter and hit everyone who tastes such a delicious snack with their culinary talents!

The incredible variety of conservation, which offers trade today, can not but rejoice. But there is nothing better than harvested own hands. And even more so when it comes to mushrooms. Mushrooms collected in the summer for the winter will be useful for any occasion. And not only in the cold, but also during the period of fasting, when protein is needed so much and such emphasis in food is so pleasant. Exposed to the festive table, involved in the preparation of various dishes, they become a key delicacy. And how much benefit from the pretty red forest dwellers in terms of vitamins, nutrients and elements ... Therefore, as soon as the season of quiet hunting comes, its fans use every minute, creating a sea of ​​recipes of preparations. This is salting in a cold and hot way, and pickling, and freezing, and even caviar from mushrooms!

Join the discussion

Ryzhiki for the winter - freezing, recipe step by step with photos

Probably, there is no point in talking about the main difference between the mushrooms that have gone through this method of harvesting. Yes, salted and marinated - super tasty, healthy and relevant in any meal. True, they are often given a more modest role - additives to the main dish. Plus, when processing, they still lose some useful qualities. And when dried or frozen, the mushrooms are for the winter and tasty, and many useful substances preserve and become the main dish. By the way, unlike dried, frozen even look prettier. So for the cause!

Ingredients for freezing

• mushrooms - 0.5-1 kg.

Step by step instructions on how to freeze mushrooms for the winter

Attention:

Rejected copies do not rush to send to the bucket! Thoroughly wash, rinse them, dry as well as the whole, and freeze in the same way. Nothing that they will be like “non-standard” - of them you can cook elegant soups, salads, frying and so on. Especially if the chopped wood products are laid boiled or stewed in vegetable oil (in containers or simply in plastic bags). Having eaten this deliciousness in winter, you will understand that this recipe for freezing mushrooms for the winter is unique!

How to pickle mushrooms for the winter - quick, cold and hot pickling, delicious recipes

Two types of pickling of mushrooms for winter are widely known - cold and hot. But those who love to preserve the king's mushroom, as they also call our hero, also know the third way - salting in the fastest way. Each recipe has a special taste, which is achieved by adding different spices. But the preparation for the process is in many ways the same - to sort out the mushrooms, rinse well and clean out of all that is superfluous, and also pick up copies of approximately the same size, then the millet will be better and the food more delicious. Let's now get acquainted with the recipes salting mushrooms.

Salty mushrooms for the winter in a cold way - recipe number 1 (in a jar)

The main advantage of salting for the winter in a cold way is the lack of heat treatment. This means that all their usefulness and taste will be preserved. As for the amount of salt, it depends on where the canned mushroom will be stored. And yes, this approach takes more time than with hot pickling. But it's worth it. So we salt!

Ingredients for the pickle recipe for winter in a can

• mushrooms - 1 kilogram
• ground black pepper to taste
• garlic - 2-3 cloves
• black pepper - 15-20 peas
• bay leaf - 10 pcs.
• currant (or horseradish) - a few leaves
• salt - 50 grams

Step by step instructions recipe salting mushrooms cold

Salty mushrooms for the winter in the cold way - recipe number 2 (in the tub)

Ingredients for cold pickle recipe

• Ryzhiki
• Juniper
• Leaves: horseradish, oak, cherry
• Dill

Step by step instructions for cooking mushrooms for winter

How many days salted mushrooms? Much depends on their species (for example, spruce trees will salt out faster, since they are smaller than borovoy). The cold method of salting will allow you to feast on the harvesting in about 3-4-5 weeks.

Salty mushrooms for the winter - hot recipe number 1 (in banks)

Having made stocks of mushrooms in the fruitful year, caring hostesses, as we see, use different methods of harvesting, including hot. It's so great - the harvest can be eaten in 2-3 days! In addition, they almost do not change in appearance, that is, they will look appetizing. Well, stored longer. However, to enjoy them, you have to work hard - get rid of the mucous plaque, soaking them for 1-2 days. And the fact that the finished product slightly loses its utility, it does not matter - we have other blanks!

Ingredients for the recipe for salting in the winter hot

• Mushrooms - 1 kilogram
• Salt - 50 grams
• Allspice and black pepper - 5 peas
• Cinnamon - 5 sticks
• Bay leaf and currant leaf - 2-3 pcs.
• Carnation - 2 pcs.

Step-by-step instruction recipe mushrooms for winter hot

Yes, I had to work hard. But, as soon as the jar with the billet has cooled, you can eat it. But let's not be in a hurry, because they are stored for a long time thanks to the recipe for salted mushrooms in the hot way! And ahead is winter, and a jar of this yummy is very useful to us.

Pickled mushrooms for the winter in banks - hot recipe number 2

For this recipe for salting mushrooms in a hot way, copies of any size will go.

Hot Salt Prescription Ingredients

• Ryzhiki - 1 kg
• Salt - 50 grams
• Garlic - 3-4 cloves
• Horseradish (root)
• Bay leaf
• Currant leaf
• Dill (inflorescences)

Step-by-step instructions for hot pickling

Attention: be sure to remove the foam!

Salty mushrooms for the winter quickly - a recipe with photos

Here and the winter can not wait - there are mushrooms, salted in this way, you can in a couple of days! True, they are stored for long. But getting ready easily!

Ingredients for quick pickling recipe

• Mushrooms
• Dill
• Pepper Peas
• Bay leaf

Step by step instructions for salting mushrooms quickly

Hot marinated mushrooms for the winter - a recipe without vinegar

This preparation is also called Vyatka marinating. It does not need a lot of spices and seasonings. For this recipe take boron specimens - they are tastier and more fragrant than spruce.

Ingredients for Hot Pickling

• mushrooms,
• water (preferably key)
• salt to taste.

Step by step instructions marinating mushrooms for winter

Caviar of winter mushrooms, cooking recipe with photos

These mushrooms are unique because with their participation not only the first and second courses are prepared, and the preservation is unmatched. Here is one of the best red caviar recipes for winter. And on holidays and on weekdays, this snack will make any meal more rich in protein and taste. This beauty and bread can be spread, and add to the garnish, and make it a garnish. For half an hour, you can either cook daily or preserve the rifle hemp.

Ingredients for the recipe for camel caviar for winter

• mushrooms - 1 kg.
• onions - 3 pcs.
• salt.

Step-by-step recipe instructions for caviar

Ryzhiki for the winter - unique blanks! This delicacy won the hearts of many gourmets with its specific taste and aroma, ability to be absorbed by the body and such fullness with all useful vitamins A, B1, B2, C, PP, etc., with amino acids, minerals, fiber, natural antibiotic lactarioviolin (tuberculosis killer and bacteria). Regular use of these representatives of forest fauna can improve the metabolism by an order of magnitude, get rid of the unpleasant symptoms caused by these disorders, improve the condition of the skin, hair and eyesight. Let them calorie higher in salty form than in meat, poultry, etc., but this calorie wins at the expense of everything useful! Therefore, the recipes of mushrooms for the winter - whether it is salting in a cold and hot way, freezing, pickling or caviar - it is always tasty, healthy and satisfying!

In our family we always harvest a lot of mushrooms for the winter. We freeze them, and of course we salt. Salts prefer mushrooms. We add salt to the still and a little milk, but we add salt to the whole 20-liter oak barrel. We believe that they are salty - the most delicious.

There are several ways of salting these mushrooms. The main ones are the cold method, the hot salting and the so-called fast method. When mushrooms are salted in a cold way, they change their color and become dark; with a hot and fast method of salting, the color remains.

For salting in any of the ways you need fresh mushrooms. If you collect mushrooms yourself, so that at home there is less work with them, inspect them when you cut them. Do not take wormy mushrooms, carefully cut off the remnants of clay or earth from the legs. Clean up large debris and leaves.

Of course, it is best to collect not very large mushrooms, with a cap diameter of not more than 5 cm. During salting, these mushrooms will fully retain their appearance, and they are pleasant to serve and eat.

If you are lucky, and you collect boron mushrooms, they will remain whole and beautiful in any size, almost without losing their beauty as a result of all the treatments and manipulations with them. Such mushrooms grow in pine woods, they are dense, the leg is thick, the mushroom is fleshy, heavy, their cap is slightly closed downwards.

In spruce forests grow thinner mushrooms, they are better to collect not very large ones. When salting, large mushrooms should be cut into 2-4 pieces, and the lamella cap will break during processing. Mushrooms will be delicious, but their appearance will suffer.

And so let's consider all the main ways of pickling mushrooms so that you can familiarize yourself with them and make the right choice.

The peculiarity of pickling mushrooms in this way is that we do not heat them. And there are two ways to salting. The first is when we wash the mushrooms, and the second, the so-called “dry” method, in which the mushrooms have no contact with water.

Let's first consider the first method.

We will need (for convenience, the calculation is given for 1 kg of mushrooms):

• mushrooms - 1 kg
• salt - 2 part tablespoons (50 gr)
• garlic -3-4 cloves (optional)
• dill - optional
• peas - 15 Peas
• carnation - 4 pieces
• horseradish sheet

Cooking:

1. To start the mushrooms and sort out my. We clean them from the forest litter, cut off the darkened cut of the leg, remove the remnants of the earth from it. Worm mushrooms clean. Very often only the leg is wormy, so the hat can be saved and the leg can be cut.

If it is a pity to throw out such mushrooms, then put them for 5-7 minutes in cold salty water. All available worms from the fungus will come out. But it is best to discard these mushrooms already at the collection stage.

2. Mushrooms lay on a towel to all the water glass.

3. Salt the mushrooms can be immediately in the banks, and you can first pickle them in a saucepan, and only then transfer them to the banks.

The second method is more preferable, because in the process of salting the mushrooms will give juice and settle. And in the banks they will already be able to add as much as you like. After all, if you keep them in the refrigerator, then the place there in the fall is always worth its weight in gold.

4. Consider the method of salting in a saucepan. On the bottom lay out half a sheet of horseradish. Horseradish does not allow mold to develop, so I always put it in all the pickles. All other greens can be used as desired. I always put dill. But many do not, because they want to preserve the natural taste of mushrooms. Personally, I do not interfere with the light aroma of dill, and even like it.

For the same reason, someone adds, and someone refuses to put, currant leaves, oak leaves (it is always good), but I usually salt in an oak pot right away, and I have no need to lay leaves.

Garlic also causes the same controversial point. I add it a little bit for pointy and piquancy. But someone thinks that garlic does not need anything when pickling mushrooms.

And recently I began to add a sprig of heather and a spruce sprig. I lay on the bottom and the top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we somehow got into conversation on occasion. She said that the twigs retain the forest aroma of the mushrooms and prevent the appearance of mold.

In general, what to add is a matter of taste! And about tastes, as they say, do not argue. The main thing is mushrooms and salt! And everything else, as you like. I add only what I wrote in the ingredients. You can try all the same. And if you already have your own experience, then add, or vice versa, remove something from the proposed.

5. Spices and garlic divided into about 3 parts. One piece on the bottom, one in the middle, and one on top.

6. And so the bottom is laid out, and we begin to lay mushrooms in the pan. Here, too, there is no consensus, someone lays them hats down, someone up. I think this issue is not fundamental. How do you think right, so right!

Every two or three layers should be sprinkled with salt. Approximately divide the salt into the required number of parts and lightly add layers of salt to it. Then, when the mushrooms give juice, the whole brine will be of one taste and all the mushrooms will salt out evenly.

It is believed that the consumption of salt should be 1.5 cups of salt per bucket of mushrooms. But I confess honestly, I never measure salt with spoons or glasses, pour it "by eye". But this can already be done when there is experience. And for starters, if you never salted mushrooms, keep proportions.

7. In the middle of the layers put a little more sprigs of dill, a little garlic, black peppercorns and buds cloves.

8. Continue spreading the layers of mushrooms and sprinkle them with salt.

9. Put dill, horseradish and the remaining spices and garlic on top.

10. Put on top of the gauze in two or three layers so that it completely covers all the mushrooms. On a gauze to put a plate and oppression in the form of a cobblestone or a jar of water.

After some time, mushrooms will give juice, which is mixed with salt, and salting will occur. Sustain the mushrooms in this position will need two weeks in a cool place. Every two or three days you will need to wash gauze in hot water, or better yet, change it to a new one.

11. In two weeks it will be possible to put the mushrooms in jars with the pickle and put them in the refrigerator for storage.

And if there is a cellar or a pit, then it is possible and not to shift, but to store mushrooms directly in a saucepan or keg. You can eat in two weeks. That is, the total salting time is one month.

Dry salting

This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them in a dry form. In principle, it is easy, especially if boron mushrooms. As I said, they grow in pine forests in the moss, and when you collect them, they are clean and tidy. Of course, the needles and leaves that fall from the trees fall into the basket. It is from them that we clean the mushrooms.

Also make sure that there is no land on the leg.

The composition of the ingredients is the same as in the previous recipe. In principle, like the cooking process itself.

The process of salting will continue for at least 2-3 weeks. During this time, the mushrooms will give a strong shrinkage. And if you went and scored more mushrooms, they can be salted and reported directly to the same container.

Be sure to cover the top layer with gauze, which also needs to be changed every three days. And pressure is also needed. Without it, the mushrooms will not give the juice and the process of pickling will not occur.

It should be noted that both in the first and in the second case, the mushrooms will change their color and become green-brown. My dad called these mushrooms "frogs." Many people are confused by this circumstance and they prefer to salt the rye mushrooms using heat treatment.

Hot cooking recipe

By this method, we salt the mushrooms in our family. Just because the mushrooms are retaining their beautiful color. And despite the fact that according to the first method, they retain all their useful properties, since they do not undergo heat treatment, we still choose this method!

Therefore, this variety of mushrooms I salt with minimal heat treatment. Also my mushrooms are salted by my mother. And she, in turn, was taught to salt so one grandmother, whom her mother met quite by accident, in a train. And now, we have been salting mushrooms in this way for many years. Many thanks to the grandmother, whose name we unfortunately do not know.

We will need:

• mushrooms - 5 kg
• salt - 250 gr
• garlic - 3-4 cloves
• carnation - 7-8 pcs
• black pepper peas - 15 pcs
• red hot pepper - optional
• dill
• horseradish sheet

And as I said above, lately I began to add a couple of branches of heather and a young Christmas tree. But this is optional.

Cooking:

1. To sort and clean the mushrooms, clean from litter, cut off the rest of the ground there. You also need to select wormy mushrooms, they are better not to use.

I try to collect mushrooms in the forest and immediately clean them of dirt, and throw out worms. And at home I pour them into the bucket, about half, and fill it with water. And then I just rinse, the grass and needles float up, I clean them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect mushrooms in 4 large baskets, and they all need to be processed as quickly as possible.

2. Since I do everything “by eye”, I will be telling in this category. Approximately five-liter bucket washed mushrooms put in the basin. Boiling water in a five-liter saucepan. And boiling water pour mushrooms into the pelvis. Mushrooms at the same time begin to crackle slightly.

Carefully, in order not to damage them, I mix them with the help of a skimmer, no more than 1-2 minutes. During this time, the crackling stops, then the mushrooms are ready.

At this stage, mushrooms can be boiled. To do this, boil water and put mushrooms in it. Boil for 5 minutes, while you need to remove the foam. But the mushrooms do not give a lot of foam, so there is nothing special to shoot!

But I reduce the processing time by two or three times, and therefore I only scald mushrooms. Method proven, do not be afraid that too little time is spent on scalding. Ryzhiki can be eaten even raw, just by salting them with salt.

3. And so after 1-2 minutes gently drain the water, which has acquired a red color. And then throw back the mushrooms in a colander. Also be careful not to damage the appearance. From a bucket of raw mushrooms you get two full scalded colander.

4. Give the opportunity to drain water. And pour them back into the basin. Let them lie down for a while and cool down, so that the hand will suffer when you touch them. Then pour salt. For this amount, I pour from 1.5 to 2 handfuls of salt. If the mushrooms are small, then you need two handfuls of salt, if cut large, then one and a half.

Add 5-6 peas of black pepper, 2 buds of cloves, a small piece of red hot pepper.

Gently mix the contents with your hands so as not to mash the mushrooms with a spoon. And try the mushroom to taste. It is not only possible to eat it, but also delicious! It should be salty enough, but not salty. In general, the taste should please you so that you want to try another mushroom, and then another ...

This means that you salted it all right!

5. While the mushrooms are salting, we prepare the dishes in which we will harvest them for the winter. I have a 20-liter oak barrel. Mushrooms are obtained in this - just delicious!

But it is clear that not everyone has that luxury.

Therefore, you can salt in the banks immediately, if you keep the mushrooms in the refrigerator. Or in a large saucepan, if you keep in a cool place. The ideal storage temperature is from 0 to 7 degrees.

6. At the bottom of the prepared container lay out a sheet of horseradish. A sprig of heather and a spruce sprig, if any. If not, then it is not necessary, for many years I salted mushrooms without them, and everything was also perfect!

Spread dill sprigs over them.

7. Spread the mushrooms as they will. Heading up or down doesn't matter.

8. Now we are engaged in the next batch. All in the same order. Until we completely fill the entire container, be it cans, or a saucepan, or a keg.

9. If the capacity is large, then every two or three layers of mushrooms put dill. Lightly press the layers with your hands to highlight the juice.

10. Top necessarily lay out a sheet of horseradish and dill. And I still spread spruce twig and heather.

11. Be sure to cover the top layer with gauze, and lightly press the contents. All mushrooms should be covered with a tasty-smelling reddish pickle. If for some reason the brine and juice were not enough, then add a little from the pan in which the colander was standing and where the water was drained from it. Maybe it will be necessary to add just a couple of glasses. And maybe juice and so will be enough.

If a heather is laid on top, then press down, covering the contents with a flat plate, otherwise you can strongly prick. The plate is generally better left to put on it a suitable oppression.

If salt mushrooms are not in the bank, then the oppression must be sure that the mushrooms are completely in brine. The brine over time should maintain a reddish color. If it is gray, then the air temperature is too high, and the process of mold formation has begun in it.

Of course, this mold is not terrible. You can always change the brand name on which it was actually formed. And you can even wash the top layer of mushrooms, pour them with boiling water. Such mushrooms are suitable for food.

But you must agree, it’s better still, when everything is done correctly, we keep it right, and our mushrooms, on which we have worked so hard, will not have any mold available.

Try to have such a pressure so that you can close the lid on the saucepan of pickled mushrooms. If stored in a can in the fridge, then simply close the plastic lid.

But here, if we store in the basement or pit, then here the lid is simply necessary and obligatory.

12. We drop the mushrooms immediately into the pit and do not touch them for a month and a half. So they are well salted and become delicious, delicious.

13. In due time, we get our salted mushrooms, put them in a salad bowl, season with finely chopped onions and vegetable oil, or eat with sour cream. And there are no mushrooms tastier and more fragrant than mushrooms. Believe my word!

Quick and easy way to salting

As you know mushrooms, grow in several layers, starting in mid-July, and ending in September, and sometimes even the beginning of October. There is such a late layer when you go after them, and the earth has already covered with a slight frost since the early morning.

It is these mushrooms that are good for salt in the winter. It has already become cold in the pit, and the temperature for their storage is set just comfortable.

But what to do when gathered mushrooms in July? That's right, salted in a jar and stored in the refrigerator. Or do a quick pickle and eat immediately, on the same day. How to do it?

And make it easy! We take the number of mushrooms necessary for salting. We wash them and clean them of forest litter. Then put in a saucepan, add spices and herbs that you like and thickly thickly salt.

Then mix everything up and add some more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave for 2 hours. No more time is needed, otherwise the mushrooms will get over-salted and become very salty.

After the allotted time, wash the mushrooms in cold running water. Throw back in a colander, and give the opportunity to drain all the water.

Now you can season the mushrooms with butter and sprinkle with freshly chopped onion. Everything, wonderful tasty snack is ready! You can eat it with pleasure, serving with boiled potatoes and enjoying the wonderful taste and forest flavor!

I will not specifically dwell on the beneficial properties of mushrooms. About this written whole articles. Let me just say that this is one of the most useful mushrooms. They are easily absorbed by the body. By the number of valuable amino acids, they are comparable only with meat, and the protein component in them is about 4%.

In terms of their energy value, mushrooms are superior to meat, chicken and eggs. But despite this, they can be used even by those who follow a diet.

But like all products, they have contraindications. When gastritis. holicestitis and pankriatitah they are contraindicated.

Well, for everyone else, mushrooms are healthy and tasty. And so they love them so much. And harvested for the winter in all known ways. We have prepared too. And I hope that you will prepare thanks to my recipes, which were once shared with me, and with great pleasure I share with you. After all, good recipes should live long, and be passed on from generation to generation, from person to person!

Enjoy your meal!

Delicious forest mushrooms recipes for the winter offer to pickle, salt hot and cold, fry or preserve in the form of caviar. The cooking process is not very complex and does not require serious labor. Recipes do not contain exotic ingredients, and in the photo you can see in detail how attractive the finished dish will look. Unfortunately, the image is not able to convey the wonderful flavors of redfish snacks, so in order to appreciate them, you will have to spend some time in the kitchen and create your own little mushroom masterpiece.

Marinated mushrooms - recipes for winter with photos

Freshly picked wild mushrooms, pickled according to this simple recipe, are moderately sharp and salty. The dish can be classified as universal, as it will certainly please both lovers of energetic shades in food, and fans of more delicate food. Mushrooms made in this way retain their elasticity, juiciness and pleasant yellow-pink tint. They are used as a snack or served with potatoes, meat and various cereal side dishes.

Ingredients for the recipe for cooking savory pickled mushrooms

• mushrooms - 2 kg
• filtered water - 1 st
• salt - 3 tbsp
• vinegar - 1 tbsp
• garlic - 4 cloves
• bay leaf - 4 pcs
• dill umbrellas - 2 pcs
• black pepper peas - 8 pcs

Step by step instructions on how to make mushrooms for the winter in the marinade

Cold salted mushrooms for the winter - recipes for winter

Plus mushrooms, harvested for the winter by the recipe in a cold way is that the mushrooms are not subjected to any heat treatment. It means that all their bright taste qualities remain absolutely natural, and useful properties are preserved in full. It is possible to store such conservation both in the cellar, and at not very high room temperature.

Ingredients to the recipe of harvesting mushrooms for cold pickling

• mushrooms - 2 kg
• garlic - 5 teeth
• black pepper peas - 15 pcs
• bay leaf - 10 pcs
• ground black pepper - 1 tsp
• currant leaf - 2 pcs
• horseradish leaf - 2 pcs
• salt - 75 g

Instructions for salting mushrooms in a cold way

1. Clean, rinse and dry under running water and dry on paper towel.
2. Pour 1/3 of salt and 1/3 of spices on the bottom of a deep enameled container, place dry, clean mushrooms on top of the legs with their feet down. Each tier sprinkle with spices and salt, and the last layer to close the currant and horseradish sheets, and then - with a kitchen towel or linen cloth.
3. Put a wooden board or a plate on which to put the load on top. Remove for a day in the fridge, then packaged in sterilized jars and corked with lids.

Salty mushrooms - simple recipes for winter

This is a recipe for the hot method of salting mushrooms for the winter. Mushrooms made so well absorb all the shades of spices used in the cooking process, and acquire a peculiar slightly spicy taste. Additional sweetish notes of preservation are given by cinnamon, but if these notes are not to your liking, you can not use cinnamon at all or be replaced with more pleasant spices and seasonings, such as curry powder, white mustard seeds, cumin or ground nutmeg.

Necessary ingredients for salting mushrooms for winter

• mushrooms - 1.5 kg
• salt - 75 g
• allspice peas - 8 pcs
• currant leaf - 3 pcs
• bay leaf - 3 pcs
• cinnamon - 3 sticks
• carnation - 3 pcs

Step-by-step instructions on salting mushrooms for the winter

1. Water in a volume of one and a half liters to pour into an enamel pan. Add salt, add mushrooms and boil them for 10 minutes. Then fold to a colander and rinse under cold running water.
2. Pour all spices, spices, salt and bring to a boil over medium heat in a separate container with water. When the surface begins to actively bubble, pour in the mushrooms and cook for another 15 minutes.
3. Hot-lay the mushroom billet in sterilized cans and immediately roll up with metal lids. Cool and put in storage in the cellar.

Ryzhiki for the winter - a recipe for cooking caviar

It is not only very simple, but also profitable to preserve on mushrooms for the winter in the form of caviar Mushrooms of any size are suitable for cooking, even those that were not able to retain their original form during processing and have broken up into pieces. The finished product turns out fragrant, tasty and very satisfying. The soft, pasty consistency makes it easy to spread the eggs on bread or a slice of toast, to use as a filling for homemade pastry, or to serve as a spectacular addition to potatoes, pasta and various cereal side dishes.

Ingredients for the saffron caviar recipe for winter

• mushrooms - 2 kg
• white onion -1 kg
• garlic - 1 head
• vinegar 9% - 4 tbsp
• salt - 100 g
• greens - ½ beam
• horseradish leaves - 3 pcs
• black ground pepper - 1 tsp
• peas - 10 pcs

Step-by-step instructions for making delicious camelina caviar for winter

1. Mushrooms bust, wash thoroughly, cut into small pieces and boil in salted water until cooked.
2. Onions free from peels, chop into thin half-rings and fry in butter until a beautiful golden crust.
3. Remove the mushrooms from the water with a skimmer and fold into a colander to drain excess liquid. Then mix with fried onions, mince with a fine mesh, add vinegar and mix very well.
4. Put garlic cloves and greens on the bottom of the sterilized cans, fill the caviar to the shoulders with mushroom caviar, cover the top with a piece of horseradish and roll up under the screw or tin lids.
5. Cool on the kitchen table and store in the pantry.

Quick way to salted mushrooms - video recipe

Marinating and salting mushrooms according to recipes with photos for the winter can be hot, dry and cold. In all variants of the billet always use all sorts of seasonings, spices and herbs. Even for the preparation of mushroom caviar used allspice, dill, horseradish and currant leaves and other fragrant ingredients. The author of the video proposes to change the traditional rules and distract from stereotypes. He advises to make mushrooms just in saline, and then add onions and garlic to the finished product later. Does such an idea deserve the right to exist? Of course! Well, to find out how tasty the dish turns out, you have to cook it.